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Determination of volatile marker compounds of common coffee roast defects (2016)
Journal Article
Yang, N., Liu, C., Liu, X., Kreuzfeldt Degn, T., Munchow, M., & Fisk, I. D. (2016). Determination of volatile marker compounds of common coffee roast defects. Food Chemistry, 211, 206-214. https://doi.org/10.1016/j.foodchem.2016.04.124

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volat... Read More about Determination of volatile marker compounds of common coffee roast defects.

Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions (2015)
Journal Article
Soukoulis, C., Fisk, I. D., Bohn, T., & Hoffmann, L. (2016). Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions. Carbohydrate Polymers, 140, https://doi.org/10.1016/j.carbpol.2015.12.021

In the present work, the intragastric structuring ability of o/w emulsions either stabilised (1–4%, w/w of sodium alginate (SA)) or structured with sheared ionic gel (1–3%, w/w of SA crosslinked with Ca2+) in the absence (saliva and gastric phases co... Read More about Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions.

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps (2015)
Journal Article
Marasca, E., Greetham, D., Herring, S., & Fisk, I. D. (2015). Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. Food Chemistry, 199, https://doi.org/10.1016/j.foodchem.2015.11.136

Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular s... Read More about Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps.

Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects (2014)
Journal Article
Soukoulis, C., Fisk, I. D., & Bohn, T. (2014). Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects. Comprehensive Reviews in Food Science and Food Safety, 13(4), https://doi.org/10.1111/1541-4337.12083

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promisin... Read More about Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects.

Stability of Lactobacillus rhamnosus GG in prebiotic edible films (2014)
Journal Article
Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. D. (2014). Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chemistry, 159, https://doi.org/10.1016/j.foodchem.2014.03.008

The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gela... Read More about Stability of Lactobacillus rhamnosus GG in prebiotic edible films.

Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review (2014)
Journal Article
Soukoulis, C., & Fisk, I. D. (2016). Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review. Critical Reviews in Food Science and Nutrition, 56(15), 2543-2559. https://doi.org/10.1080/10408398.2013.876385

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perc... Read More about Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review.

Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread (2014)
Journal Article
Soukoulis, C., Yonekura, L., Gan, H. H., Behboudi-Jobbehdar, S., Parmenter, C., & Fisk, I. D. (2014). Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread. Food Hydrocolloids, 39, https://doi.org/10.1016/j.foodhyd.2014.01.023

In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate... Read More about Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread.

Color influences sensory perception and liking of orange juice (2014)
Journal Article
Fernandez-Vazquez, R., Hewson, L., Fisk, I. D., Hernanz Vila, D., Heredia Mira, F. J., Vicario, I. M., & Hort, J. (2014). Color influences sensory perception and liking of orange juice. Flavour, 3(1), https://doi.org/10.1186/2044-7248-3-1

Background: This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking. A commercial orange juice (COJ) was selected as a co... Read More about Color influences sensory perception and liking of orange juice.

Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion (2014)
Journal Article
Yonekura, L., Sun, H., Soukoulis, C., & Fisk, I. D. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6, https://doi.org/10.1016/j.jff.2013.10.008

We evaluated sodium alginate, chitosan and hydroxypropyl methylcellulose (HPMC) as co-encapsulants for spray dried Lactobacillus acidophilus NCIMB 701748 by assessing their impact on cell viability and physicochemical properties of the dried powders,... Read More about Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion.

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus) (2013)
Journal Article
Fisk, I. D., Linforth, R. S., Trophardy, G., & Gray, D. A. (2013). Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus). Food Research International, 54(1), https://doi.org/10.1016/j.foodres.2013.08.024

Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective car... Read More about Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus).

Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices (2013)
Journal Article
Gan, H.-H., Soukoulis, C., & Fisk, I. D. (2014). Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices. Food Chemistry, 146, https://doi.org/10.1016/j.foodchem.2013.09.024

In the present work, we have evaluated for first time the feasibility of APCI-MS volatile compound fingerprinting in conjunction with chemometrics (PLS-DA) as a new strategy for rapid and non-destructive food classification. For this purpose 202 clar... Read More about Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices.

Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748 (2013)
Journal Article
Behboudi-Jobbehdar, S., Soukoulis, C., Yonekura, L., & Fisk, I. D. (2013). Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748. Drying Technology, 31(11), https://doi.org/10.1080/07373937.2013.788509

Inrecent years, the use of spray drying for the production of anhydrobiotics has gained the interest of functional food manufacturers, mainly due to cost efficiencies and enhanced product and process flexibility (e.g., enhanced shelf life). In the pr... Read More about Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748.

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC) (2012)
Journal Article
Yang, N., Fisk, I. D., Linforth, R. S., Brown, K., Walsh, S., Mooney, S. J., …Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC). European Food Research and Technology, 235(6), https://doi.org/10.1007/s00217-012-1837-1

The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray μCT) and aroma compound distribution (as measured by HPLC) within shortcake bis... Read More about Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC).

Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties (2012)
Journal Article
Nantiyakul, N., Furse, S., Fisk, I. D., Tucker, G., & Gray, D. A. (2013). Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties. Journal of Cereal Science, 57(1), 141-145. https://doi.org/10.1016/j.jcs.2012.11.002

In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect... Read More about Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties.

Cafestol extraction yield from different coffee brew mechanisms (2012)
Journal Article
Zhang, C., Linforth, R. S., & Fisk, I. D. (2012). Cafestol extraction yield from different coffee brew mechanisms. Food Research International, 49(1), https://doi.org/10.1016/j.foodres.2012.06.032

The extraction yield of cafestol from roast and ground (R&G) coffee beans was evaluated using brews prepared by four brewing mechanisms (boiled, Turkish, French Press and Mocha Pot). The cafestol content of the R&G coffee and the resulting brews was... Read More about Cafestol extraction yield from different coffee brew mechanisms.

Discrimination of roast and ground coffee aroma (2012)
Journal Article
Fisk, I. D., Kettle, A., Hofmeister, S., Virdie, A., & Kenny, J. S. (2012). Discrimination of roast and ground coffee aroma. Flavour, 1, Article 14. https://doi.org/10.1186/2044-7248-1-14

Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of... Read More about Discrimination of roast and ground coffee aroma.

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders (2012)
Journal Article
Fisk, I., Boyer, M., & Linforth, R. S. (2012). Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. European Food Research and Technology, 235(3), https://doi.org/10.1007/s00217-012-1776-x

The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact... Read More about Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders.

Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates (2012)
Journal Article
Nantiyakul, N., Furse, S., Fisk, I., Foster, T. J., Tucker, G., & Gray, D. A. (2012). Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates. Journal of the American Oil Chemists' Society, 89(10), 1867-1872. https://doi.org/10.1007/s11746-012-2078-y

We describe a procedure for isolating and purifying oil bodies (OBs) from Oryza sativa bran, and present evidence that strongly suggests a physical association between the OB organelles and several antioxidant phytochemicals (c-oryzanol and several t... Read More about Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates.