Outputs (2)

The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation (2022)
Journal Article
Ribeiro-Filho, N., Linforth, R., Bora, N., Powell, C. D., & Fisk, I. D. (2022). The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Research International, 162, Article 112044. https://doi.org/10.1016/j.foodres.2022.112044

Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera... Read More about The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation.

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation (2022)
Journal Article
Dinu, V., Borah, P. K., Muleya, M., Scott, D. J., Lithgo, R., Pattem, J., …Fisk, I. D. (2022). Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation. Food Chemistry, 388, Article 133013. https://doi.org/10.1016/j.foodchem.2022.133013

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum album... Read More about Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation.