All Outputs (5)

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article
Ramsey, I., Dinu, V., Linforth, R., Yakubov, G. E., Harding, S. E., Yang, Q., …Fisk, I. (2020). Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Scientific Reports, 10(1), Article 20855. https://doi.org/10.1038/s41598-020-77697-5

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins (2020)
Journal Article
Dinu, V., MacCalman, T., Yang, N., Adams, G. G., Yakubov, G. E., Harding, S. E., & Fisk, I. D. (2020). Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins. European Biophysics Journal, 49(8), 799-808. https://doi.org/10.1007/s00249-020-01475-4

© 2020, The Author(s). Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the fla... Read More about Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article
Dinu, V., Kilic, A., Wang, Q., Ayed, C., Fadel, A., Harding, S. E., …Fisk, I. D. (2020). Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. npj Science of Food, 4, Article 15. https://doi.org/10.1038/s41538-020-00075-y

© 2020, The Author(s). Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and i... Read More about Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour.

Tert-butyldimethylsilyl chitosan synthesis and characterization by analytical ultracentrifugation, for archaeological wood conservation (2020)
Journal Article
Wakefield, J. M. K., Braovac, S., Kutzke, H., Stockman, R. A., & Harding, S. E. (2020). Tert-butyldimethylsilyl chitosan synthesis and characterization by analytical ultracentrifugation, for archaeological wood conservation. European Biophysics Journal, 49, 781-789. https://doi.org/10.1007/s00249-020-01450-z

The Oseberg ship is one of the most important archaeological testimonies of the Vikings. After excavation in 1904, the wooden gravegoods were conserved using alum salts. This resulted in extreme degradation of a number of the objects a hundred years... Read More about Tert-butyldimethylsilyl chitosan synthesis and characterization by analytical ultracentrifugation, for archaeological wood conservation.

Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra (2020)
Journal Article
Millett, R., Mao, Y., Millet, R., Lee, C. S., Yakubov, G., Harding, S. E., & Binner, E. (2020). Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra. Carbohydrate Polymers, 241, Article 116414. https://doi.org/10.1016/j.carbpol.2020.116414

© 2020 The Author(s) Okra extract is known to have potential application as a bio-flocculant for wastewater treatment. However, no research to date has given insight into the components responsible for the flocculating ability of okra extract or its... Read More about Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra.