Outputs (7)

Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat (2023)
Journal Article
Nguyen Quang Le, T., Robertson, K., Escribà-Gelonch, M., Marschner, P., Nghiep Tran, N., Williams, P. M., …Hessel, V. (2023). Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat. Green Chemistry, 25(22), 9422-9437. https://doi.org/10.1039/d3gc02859c

Highly soluble commercial phosphorus (P) fertilisers have been the most common form of P applied in agriculture for decades, but their releasing efficiency can be low because phosphate ions can easily bind with cations in the soil to form precipitate... Read More about Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat.

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes (2021)
Journal Article
Zhang, D., Yang, N., Fisk, I. D., Li, J., Liu, Y., & Wang, W. (2022). Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry, 371, Article 131165. https://doi.org/10.1016/j.foodchem.2021.131165

Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine... Read More about Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.

Mechanisms of umami taste perception: From molecular level to brain imaging (2021)
Journal Article
Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2022). Mechanisms of umami taste perception: From molecular level to brain imaging. Critical Reviews in Food Science and Nutrition, 62(25), 7015-7024. https://doi.org/10.1080/10408398.2021.1909532

Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to in... Read More about Mechanisms of umami taste perception: From molecular level to brain imaging.

Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.) (2020)
Journal Article
Smith-Herman, H. L., McAusland, L., Lim, M.-T., Morris, D. E., Smith, H. L., Mohammed, U., …Murchie, E. H. (2020). Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.). Frontiers in Plant Science, 11, Article 462. https://doi.org/10.3389/fpls.2020.00462

© Copyright © 2020 McAusland, Lim, Morris, Smith-Herman, Mohammed, Hayes-Gill, Crowe, Fisk and Murchie. Advancements in availability and specificity of light-emitting diodes (LEDs) have facilitated trait modification of high-value edible herbs and ve... Read More about Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.).

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins (2020)
Journal Article
Dinu, V., Lu, Y., Weston, N., Lithgo, R., Coupe, H., Channell, G., …Harding, S. E. (2020). The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins. Scientific Reports, 10(1), Article 960. https://doi.org/10.1038/s41598-020-57776-3

© 2020, The Author(s). Vancomycin, a branched tricyclic glycosylated peptide antibiotic, is a last-line defence against serious infections caused by staphylococci, enterococci and other Gram-positive bacteria. Orally-administered vancomycin is the dr... Read More about The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins.

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging. Journal of Food Engineering, 227, 18-29. https://doi.org/10.1016/j.jfoodeng.2018.01.009

© 2018 The Authors Hyperspectral imaging (1000–2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned usi... Read More about Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging (2017)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging. Food Research International, 106, https://doi.org/10.1016/j.foodres.2017.12.031

Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of su... Read More about Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.