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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.

Efficiency of disinfectants against Rotavirus in the presence and absence of organic matter (2015)
Journal Article
Chandler-Bostock, R., & Mellits, K. (in press). Efficiency of disinfectants against Rotavirus in the presence and absence of organic matter. Letters in Applied Microbiology, 61(6), https://doi.org/10.1111/lam.12502

Rotavirus is an enteric pathogen that causes morbidity and mortality in young mammals, including pigs. Outbreaks of rotavirus on commercial farms have a significant economic impact in terms of losses in production. Effective cleaning and disinfection... Read More about Efficiency of disinfectants against Rotavirus in the presence and absence of organic matter.

The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds (2015)
Journal Article
Grundy, M. M., Carrière, F., Mackie, A. R., Gray, D. A., Butterworth, P. J., & Ellis, P. R. (2016). The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds. Food and Function, 7(1), 69-78. https://doi.org/10.1039/c5fo00758e

Previous studies have provided evidence that the physical encapsulation of intracellular nutrients by cell walls of plant foods (i.e. dietary fibre) plays a predominant role in influencing macronutrient bioaccessibility (release) from plant foods dur... Read More about The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds.

Developing a reduced consumer-led lexicon to measure emotional response to beer (2015)
Journal Article
Chaya, C., Eaton, C., Hewson, L., Fernández Vázquezc, R., Fernández-Ruiz, V., Smart, K. A., & Hort, J. (2015). Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality and Preference, 45, https://doi.org/10.1016/j.foodqual.2015.06.003

Previous researchers have recently recommended and utilised consumer-led lexicons to measure emotional response. This study further advances this approach by 1) making the lexicon generation process more efficient by using consumer focus groups as op... Read More about Developing a reduced consumer-led lexicon to measure emotional response to beer.

Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1 (2015)
Journal Article
Zhuang, S., Fu, J., Powell, C., Huang, J., Xia, Y., & Yan, R. (in press). Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1. SpringerPlus, 4(1), Article 467. https://doi.org/10.1186/s40064-015-1195-0

Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products. Biosyn... Read More about Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1.

Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films (2015)
Journal Article
Parmenter, C., Soukoulis, C., Singh, P., Macnaughtan, W., Parmenter, C. D., & Fisk, I. D. (2016). Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films. Food Hydrocolloids, 52, 876-887. https://doi.org/10.1016/j.foodhyd.2015.08.025

Probiotic incorporation in edible films and coatings has been shown recently to be an efficient strategy for the delivery of probiotics in foods. In the present work, the impact of the compositional, physicochemical and structural properties of binar... Read More about Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films.

Survival in amoeba: a major selection pressure on the presence of bacterial copper and zinc resistance determinants?: identification of a "copper pathogenicity island" (2015)
Journal Article
Hao, X., Luthje, F. L., Qin, Y., McDevitt, S. F., Lutay, N., Hobman, J. L., …Rensing, C. (2015). Survival in amoeba: a major selection pressure on the presence of bacterial copper and zinc resistance determinants?: identification of a "copper pathogenicity island". Applied Microbiology and Biotechnology, 99(14), https://doi.org/10.1007/s00253-015-6749-0

The presence of metal resistance determinants in bacteria usually is attributed to geological or anthropogenic metal contamination in different environments or associated with the use of antimicrobial metals in human healthcare or in agriculture. Whi... Read More about Survival in amoeba: a major selection pressure on the presence of bacterial copper and zinc resistance determinants?: identification of a "copper pathogenicity island".

Filamentation of Campylobacter in broth cultures (2015)
Journal Article
Ghaffar, N. M., Connerton, P. L., & Connerton, I. F. (2015). Filamentation of Campylobacter in broth cultures. Frontiers in Microbiology, 6(657), https://doi.org/10.3389/fmicb.2015.00657

The transition from rod to filamentous cell morphology has been identified as a response to stressful conditions in many bacterial species and has been ascribed to confer certain survival advantages. Filamentation of Campylobacter jejuni was demonstr... Read More about Filamentation of Campylobacter in broth cultures.

Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path (2015)
Journal Article
Hawthornethwaite, D., Ramjan, Y., & Rosenthal, A. J. (2015). Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path. Journal of Texture Studies, 46(3), https://doi.org/10.1111/jtxs.12126

The “hard to swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow... Read More about Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path.

Host adaption to the bacteriophage carrier state of Campylobacter jejuni (2015)
Journal Article
Brathwaite, K. J., Siringan, P., Connerton, P. L., & Connerton, I. F. (2015). Host adaption to the bacteriophage carrier state of Campylobacter jejuni. Research in Microbiology, 166(6), 504-515. https://doi.org/10.1016/j.resmic.2015.05.003

The carrier state of the foodborne pathogen Campylobacter jejuni represents an alternative life cycle whereby virulent bacteriophage can persistent in association with host bacteria without commitment to lysogeny. Host bacteria exhibit significant ph... Read More about Host adaption to the bacteriophage carrier state of Campylobacter jejuni.

Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity (2015)
Journal Article
Gan, H., Bingnan, Y., Linforth, R. S., & Fisk, I. D. (2016). Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity. Food Chemistry, 190, 442-447. https://doi.org/10.1016/j.foodchem.2015.05.096

Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), couple... Read More about Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity.

Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency (2015)
Journal Article
Kyyaly, M. A., Powell, C., & Ramadan, E. (2015). Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency. Nutrition, 31(9), https://doi.org/10.1016/j.nut.2015.04.017

OBJECTIVES Iron is an important mineral, essential for the health and function of mammalian cells. Despite its key role, iron deficiency in humans is common worldwide, often leading to significant health issues within the population. The aim of th... Read More about Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency.

Bacterial antimicrobial metal ion resistance (2015)
Journal Article
Hobman, J. L., & Crossman, L. (2015). Bacterial antimicrobial metal ion resistance. Journal of Medical Microbiology, 64, https://doi.org/10.1099/jmm.0.023036-0

Metals such as mercury, arsenic, copper and silver have been used in various forms as antimicrobials for thousands of years with until recently, little understanding of their mode of action. The discovery of antibiotics and new organic antimicrobial... Read More about Bacterial antimicrobial metal ion resistance.

Xylan degrading enzymes from fungal sources (2015)
Journal Article
Kirikyali, N., & Connerton, I. F. (2015). Xylan degrading enzymes from fungal sources. Journal of Biocatalysis and Biotransformation, 4(1), Article 118. https://doi.org/10.4172/10.4172/jpe.1000118

Fungi have the ability to degrade xylan as the major component of plant cell wall hemicellulose. Fungi have evolved batteries of xylanolytic enzymes that concertedly act to depolymerise xylan backbones decorated with variable carbohydrate branches. A... Read More about Xylan degrading enzymes from fungal sources.

Sharing a host plant, wheat (Triticum aestivum), increases the fitness of Fusarium graminearum and Fusarium head blight (FHB) severity but reduces the fitness of grain aphids (Sitobion avenae) (2015)
Journal Article
Drakulic, J., Caulfield, J., Woodcock, C., Jones, S. P., Linforth, R., Bruce, T. J., & RAY, R. (2015). Sharing a host plant, wheat (Triticum aestivum), increases the fitness of Fusarium graminearum and Fusarium head blight (FHB) severity but reduces the fitness of grain aphids (Sitobion avenae). Applied and Environmental Microbiology, 81(10), 3492 - 3501. https://doi.org/10.1128/AEM.00226-15

Programmed emulsions for sodium reduction in emulsion based foods (2015)
Journal Article
Chiu, N., Hewson, L., Fisk, I. D., & Wolf, B. (2015). Programmed emulsions for sodium reduction in emulsion based foods. Food and Function, 6(5), 1428-1434. https://doi.org/10.1039/c5fo00079c

© The Royal Society of Chemistry. In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regar... Read More about Programmed emulsions for sodium reduction in emulsion based foods.

Controlling salt and aroma perception through the inclusion of air fillers (2015)
Journal Article
Chiu, N., Hewson, L., Yang, N., Linforth, R., & Fisk, I. D. (2015). Controlling salt and aroma perception through the inclusion of air fillers. LWT - Food Science and Technology, 63(1), 65-70. https://doi.org/10.1016/j.lwt.2015.03.098

© 2015 The Authors. Global dietary sodium consumption significantly exceeds the WHO recommended intake levels, although strategies are available for sodium reduction, most are partial product-specific solutions. A wider range of approaches is urgentl... Read More about Controlling salt and aroma perception through the inclusion of air fillers.

The dynamic balance of import and export of zinc in Escherichia coli suggests a heterogeneous population response to stress (2015)
Journal Article
Takahashi, H., Oshima, T., Hobman, J. L., Doherty, N., Clayton, S. R., Iqbal, M., …Stekel, D. J. (2015). The dynamic balance of import and export of zinc in Escherichia coli suggests a heterogeneous population response to stress. Interface, 12(106), Article 20150069. https://doi.org/10.1098/rsif.2015.0069

Zinc is essential for life, but toxic in excess. Thus all cells must control their internal zinc concentration. We used a systems approach, alternating rounds of experiments and models, to further elucidate the zinc control systems in Escherichia col... Read More about The dynamic balance of import and export of zinc in Escherichia coli suggests a heterogeneous population response to stress.

GYY4137, a Novel Water-Soluble, H2S-Releasing Molecule (2015)
Book Chapter
Rose, P., Dymock, B. W., & Moore, P. K. (2015). GYY4137, a Novel Water-Soluble, H2S-Releasing Molecule. In Hydrogen Sulfide in Redox Biology, Part A (143-167). Elsevier. https://doi.org/10.1016/bs.mie.2014.11.014

Hydrogen sulfide (H2S) is now recognized as the so called "third gasotransmitter" taking its place alongside nitric oxide and carbon monoxide. In recent years, H2S has been reported to exhibit a diverse range of pharmacological effects in biological... Read More about GYY4137, a Novel Water-Soluble, H2S-Releasing Molecule.