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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, 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

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

Impact of the partial replacement of fish meal with a chloroplast rich fraction on the growth and selected nutrient profile of zebrafish (Danio rerio) (2019)
Journal Article
Gedi, M. . A., Magee, K., Darwish, R., Eakpetch, P., Young, I., & Gray, D. (2019). Impact of the partial replacement of fish meal with a chloroplast rich fraction on the growth and selected nutrient profile of zebrafish (Danio rerio). Food and Function, doi:10.1039/c8fo02109k

In recent years increasing aquaculture production combined with a high variance in availability and cost of fishmeal and fish oil commodities, has led to a need to identify alternative source materials for protein and the polyunsaturated fatty acids... Read More

Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus) (2019)
Journal Article
Zhang, N., Ayed, C., Wang, W., & Liu, Y. (2019). Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus). Journal of Agricultural and Food Chemistry, doi:10.1021/acs.jafc.8b06047

To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests... Read More

Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting (2018)
Conference Proceeding
Liu, C., Yang, N., Linforth, R., & Fisk, I. D. (2018). Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium, 119-122. doi:10.3217/978-3-85125-593-5-25

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precu... Read More

Can flavour enhancement modulate appetite and food intake in women? (2018)
Conference Proceeding
Yin, W., Fisk, I., Hewson, L., Linforth, R., & Taylor, M. (2018). Can flavour enhancement modulate appetite and food intake in women?. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium, 269-274. doi:10.3217/978-3-85125-593-5-57

Food flavour might be helpful for weight management by regulating appetite sensation and food intake. This chapter investigated whether the enhancement of flavour intensity or flavour complexity can modulate appetite sensation and food intake within... Read More

Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding
Ayed, C., Lim, M., Macnaughtan, W., Linforth, R., & Fisk, I. D. (2018). Understanding the impact of sodium on the structural properties of sweet biscuits. In Flavour science: Proceedings of the XV Weurman Flavour Research Symposium, 73-76. doi:10.3217/978-3-85125-593-5-14

The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture proper... Read More

Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding (2018)
Journal Article
Dolan, G. K., Cartwright, B., Bonilla, M. R., Gidley, M. J., Stokes, J. R., & Yakubov, G. E. (2019). Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: the effect of hemicelluloses on hydrogen bonding. Carbohydrate Polymers, 208, 97-107. doi:10.1016/j.carbpol.2018.12.052

Inter-fibre adhesion is a key contributing factor to the mechanical response and functionality of cellulose-based biomaterials. ‘Dip-and-Drag’ lateral force atomic force microscopy technique is used here to evaluate the influence of arabinoxylan and... Read More

Draught beer hygiene: a survey of on-trade quality (2018)
Journal Article
Mallett, J. R., & Quain, D. (2018). Draught beer hygiene: a survey of on-trade quality. Journal of the Institute of Brewing, doi:10.1002/jib.551

The quality of draught beer in 57 on-trade licensed premises in 10 locations in the UK Midlands was assessed using a forcing test. Of 149 samples of standard lager (‘SL’, abv ≤ 4.2%), 44% were in the ‘excellent’ quality band compared to 16% of 88 sa... Read More

Bacteriophage ZCKP1: a potential treatment for Klebsiella pneumoniae isolated from diabetic foot patients (2018)
Journal Article
Taha, O. A., Connerton, P., Connerton, I., & El-Shibiny, A. (2018). Bacteriophage ZCKP1: a potential treatment for Klebsiella pneumoniae isolated from diabetic foot patients. Frontiers in Microbiology, 9, doi:10.3389/fmicb.2018.02127

The recorded growth in infection by multidrug resistant bacteria necessitates prompt efforts towards developing alternatives to antibiotics, such as bacteriophage therapy. Immuno-compromised patients with diabetes mellitus are particularly prone to f... Read More