Research Repository

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Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation (2019)
Journal Article
Gadon, A., Linforth, R., Harding, S. E., & Cook, D. (2019). Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation. Scientific Reports, 9(1), https://doi.org/10.1038/s41598-019-49171-4

We report the novel application of Analytical Ultracentrifugation (AUCF) to characterise the polymeric proanthocyanidin fraction of hops. Extraction of hop samples with 70% acetone (aq) followed by a C-18 Solid Phase Extraction yielded polyphenolic f... Read More

Lifestyle information and access to a commercial weight management group to promote maternal postnatal weight management and positive lifestyle behaviour: the SWAN feasibility RCT (2019)
Journal Article
Bick, D., Taylor, C., Bhavnani, V., Healey, A., Seed, P., Roberts, S., …Ussher, M. (in press). Lifestyle information and access to a commercial weight management group to promote maternal postnatal weight management and positive lifestyle behaviour: the SWAN feasibility RCT. Public Health Research,

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour (2019)
Journal Article
Dinu, V., Yakubov, G. E., Lim, M., Hurst, K., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour. International Journal of Biological Macromolecules, 138, 831-836. doi:10.1016/j.ijbiomac.2019.07.148

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on enca... Read More

Exposure to maternal obesity during suckling outweighs in utero exposure in programming for post-weaning adiposity and insulin resistance in rats (2019)
Journal Article
George, G., Draycott, S. A., Muir, R., Clifford, B., Elmes, M. J., & Langley-Evans, S. C. (2019). Exposure to maternal obesity during suckling outweighs in utero exposure in programming for post-weaning adiposity and insulin resistance in rats. Scientific Reports, 9(1), 1-10. https://doi.org/10.1038/s41598-019-46518-9

Exposure to maternal obesity during early development programmes adverse metabolic health in rodent offspring. We assessed the relative contributions of obesity during pregnancy and suckling on metabolic health post-weaning. Wistar rat offspring expo... Read More

Enabling the rational design of low fat snack foods: Insights from in-vitro oral processing (2019)
Journal Article
Boehm, M., Yakubov, G. E., Delwiche, J., Stokes, J. R., & Baier, S. K. (2019). Enabling the rational design of low fat snack foods: Insights from in-vitro oral processing. Journal of Agricultural and Food Chemistry, 67(32), 8725-873. doi:10.1021/acs.jafc.9b02121

Texture perception can be conceptualized as an emergent cognitive response to several of the physical and chemical properties of a food. Contemporary oral processing research is focused on revealing the relationships between the sensory perceptions a... Read More

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability (2019)
Journal Article
De Chirico, S., Di Bari, V., Guzmán, M. J. R., Nikiforidis, C., Foster, T., & Gray, D. (in press). Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability. Manuscript submitted for publication

The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body emulsions was studi... Read More

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article
Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., …Fisk, I. D. (2019). An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing. npj Science of Food, 3, doi:10.1038/s41538-019-0043-y

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release... Read More

Effect of adeno-associated virus (AAV)-mediated overexpression of PEPCK-M (Pck2) on Clenbuterol-induced muscle growth (2019)
Journal Article
Loczenski-Brown, D. M., Jones, S., Luckett, J., Daniel, Z., Brearley, M. C., Ebling, F. J., …Brameld, J. M. (2019). Effect of adeno-associated virus (AAV)-mediated overexpression of PEPCK-M (Pck2) on Clenbuterol-induced muscle growth. PLoS ONE, 14(6), 1-12. doi:10.1371/journal.pone.0218970

We previously identified PEPCK-M (encoded by the Pck2 gene) to be highly up-regulated in skeletal muscle of pigs treated with Ractopamine, an anabolic beta-adrenergic receptor agonist. To determine whether PEPCK-M had a causative role in modulating t... Read More

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ) (2019)
Journal Article
ElMasry, G., Morsy, N., Al‐Rejaie, S., Ayed, C., Linforth, R., & Fisk, I. (2019). Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ). International Journal of Food Science and Technology, doi:10.1111/ijfs.14210

The aim of this study was to use gas chromatography-mass spectrometry (GC-MS) and APCI-MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honeys were marked by GC-MS and their representative... Read More

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol (2019)
Journal Article
Sun, Z., Yang, N., Liu, C., Linforth, R. S., Zhang, X., & Fisk, I. D. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chemistry, 295, 449-455. doi:10.1016/j.foodchem.2019.05.175

The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%... Read More

The overlooked cohort? – Improving the taught postgraduate student experience in higher education (2019)
Journal Article
Coneyworth, L., Jessop, R., Maden, P., & White, G. (2019). The overlooked cohort? – Improving the taught postgraduate student experience in higher education. Innovations in Education and Teaching International, 1-12. doi:10.1080/14703297.2019.1617184

Taught postgraduate students in the UK have a limited timeframe for study, with most full-time courses requiring intense scholarship, typically over a 12-month period. Many of these students face challenges and concerns with the transition from under... Read More

Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp (2019)
Journal Article
Mao, Y., Lei, R., Ryan, J., Arrutia Rodriguez, F., Rastall, B., Chatzifragkou, A., …Binner, E. (2019). Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp. Food Chemistry: X, 2, doi:10.1016/j.fochx.2019.100026

Sugar beet pectin is rich in rhamnogalacturonan-I (RG-I) region, which is a potential source of prebiotics. RG-I pectin cannot be extracted the same way as commercial homogalacturan-rich pectin using hot acid. Therefore, this study has explored sever... Read More

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity (2019)
Journal Article
Dinu, V., Gillis, R. B., MacCalman, T., Lim, M., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. Food Biophysics, 14(3), doi:10.1007/s11483-019-09574-2

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present... Read More

Responsive polysaccharide-grafted surfaces for biotribological applications (2019)
Journal Article
Pradal, C., Yakubov, G. E., Williams, M. A., McGuckin, M. A., & Stokes, J. R. (2019). Responsive polysaccharide-grafted surfaces for biotribological applications. Biotribology, 18, doi:10.1016/j.biotri.2019.100092

The elucidation of biolubrication mechanisms and the design of artificial biotribological contacts requires the development of model surfaces that can help to tease out the cues that govern friction in biological systems. Polysaccharides provide an i... Read More

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment (2019)
Journal Article
Yang, L., Dai, B., Ayed, C., & Liu, Y. (2019). Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment. Food Chemistry, 290, 107-113. doi:10.1016/j.foodchem.2019.03.128

The difference of metabolite profiles between raw and cooked pufferfish (Takifugu flavidus) meat was explored by 1H NMR technique and multivariate statistical methods. The orthogonal projection to latent structure-discriminant analysis (OPLS-DA) resu... Read More

Phage control of Campylobacter jejuni in chickens does not produce collateral effects on the gut microbiota (2019)
Journal Article
Richards, P. J., Connerton, P. L., & Connerton, I. F. (2019). Phage control of Campylobacter jejuni in chickens does not produce collateral effects on the gut microbiota. Frontiers in Microbiology, 10, doi:10.3389/fmicb.2019.00476

Bacteriophage biocontrol to reduce Campylobacter jejuni levels in chickens can reduce human exposure and disease acquired through the consumption of contaminated poultry products.Investigating changes in the chicken microbiota during phage treatment... Read More

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese (2019)
Journal Article
Mugampoza, D., Gkatzionis, K., Linforth, R. S., & Dodd, C. E. (2019). Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. Food Chemistry, 287, 222-231. doi:10.1016/j.foodchem.2019.02.082

The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcu... Read More