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Predicting sensory perceptions of thickened solutions based on rheological analysis (2016)
Journal Article
He, Q., Hort, J., & Wolf, B. (in press). Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids, 61, https://doi.org/10.1016/j.foodhyd.2016.05.010

The sensory perceptions of sweetened, flavoured and thickened solutions prepared from xanthan, dextran, sucrose and banana flavour were evaluated and correlated to rheological parameters. The primary aim of this research was to evaluate the relevance... Read More about Predicting sensory perceptions of thickened solutions based on rheological analysis.

Polysaccharide structures and interactions in a lithium chloride/urea/water solvent (2016)
Journal Article
Winkworth-Smith, C. G., Macnaughtan, W., & Foster, T. (2016). Polysaccharide structures and interactions in a lithium chloride/urea/water solvent. Carbohydrate Polymers, 149, 231-241. https://doi.org/10.1016/j.carbpol.2016.04.102

The molten salt hydrate, lithium chloride (LiCl)/urea/water has previously been shown to swell cellulose, but there has so far been no work done to explore its effect on other polysaccharides. In this paper we have investigated the solvent effects of... Read More about Polysaccharide structures and interactions in a lithium chloride/urea/water solvent.

The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized (2016)
Journal Article
Varzakas, T., Alghamdi, A., Alghamdi, H., Linforth, R. S., Dinu, V., Besong, T. D., …Israilides, C. (2016). The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized. Cogent Food and Agriculture, 2(1), https://doi.org/10.1080/23311932.2016.1180950

Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and c... Read More about The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized.

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.

Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting (2016)
Journal Article
Surrati, A., Linforth, R. S., Fisk, I. D., Sottile, V., & Kim, D.-H. (in press). Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting. Analyst, 12, https://doi.org/10.1039/c6an00170j

Bone regeneration is a complex biological process where major cellular changes take place to support the osteogenic differentiation of mesenchymal bone progenitors. To characterise these biological changes and better understand the pathways regulatin... Read More about Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting.

The bacteriophage carrier state of Campylobacter jejuni features changes in host non-coding RNAs and the acquisition of new host-derived CRISPR spacer sequences (2016)
Journal Article
Hooton, S. P., Brathwaite, K. J., & Connerton, I. F. (2016). The bacteriophage carrier state of Campylobacter jejuni features changes in host non-coding RNAs and the acquisition of new host-derived CRISPR spacer sequences. Frontiers in Microbiology, 7(355), Article 355. https://doi.org/10.3389/fmicb.2016.00355

Incorporation of self-derived CRISPR DNA protospacers in Campylobacter jejuni PT14 occurs in the presence of bacteriophages encoding a CRISPR-like Cas4 protein. This
phenomenon was evident in carrier state infections where both bacteriophages and ho... Read More about The bacteriophage carrier state of Campylobacter jejuni features changes in host non-coding RNAs and the acquisition of new host-derived CRISPR spacer sequences.

The role of endogenous lipids in the emulsifying properties of cocoa (2016)
Journal Article
Gould, J. M., Furse, S., & Wolf, B. (2016). The role of endogenous lipids in the emulsifying properties of cocoa. Frontiers in Chemistry, 4, Article 11. https://doi.org/10.3389/fchem.2016.00011

This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the... Read More about The role of endogenous lipids in the emulsifying properties of cocoa.

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry, 205, https://doi.org/10.1016/j.foodchem.2016.03.023

Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practice... Read More about The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

Thermal taster status: evidence of cross-modal integration (2016)
Journal Article
Hort, J., Ford, R. A., Eldeghaidy, S., & Francis, S. T. (2016). Thermal taster status: evidence of cross-modal integration. Human Brain Mapping, 37(6), 2263-2275. https://doi.org/10.1002/hbm.23171

Thermal taster status refers to the finding that, in some individuals, thermal stimulation of the tongue elicits a phantom taste. Little is known regarding the mechanism for this, it is hypothesised to be a result of cross-wiring between gustatory an... Read More about Thermal taster status: evidence of cross-modal integration.

Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions (2016)
Journal Article
Torcello-Gómez, A., & Foster, T. (2016). Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions. Carbohydrate Polymers, 144, https://doi.org/10.1016/j.carbpol.2016.03.005

Cellulose ethers are usually used as secondary emulsifiers. Different types of commercial hydroxypropylmethylcellulose (HPMC) have been used here as the main emulsifier of oil-in-water emulsions to probe their impact on the lipid digestibility under... Read More about Influence of interfacial and bulk properties of cellulose ethers on lipolysis of oil-in-water emulsions.

Thyroid hormone and vitamin D regulate VGF expression and promoter activity (2016)
Journal Article
Lewis, J. E., Brameld, J. M., Hill, P., Wilson, D., Barrett, P., Ebling, F. J., & Jethwa, P. H. (2016). Thyroid hormone and vitamin D regulate VGF expression and promoter activity. Journal of Molecular Endocrinology, 56(2), 123-134. https://doi.org/10.1530/JME-15-0224

The Siberian hamster (Phodopus sungorus) survives winter by decreasing food intake and catabolizing abdominal fat reserves, resulting in a sustained, profound loss of body weight. Hypothalamic tanycytes are pivotal for this process. In these cells, s... Read More about Thyroid hormone and vitamin D regulate VGF expression and promoter activity.

New insights into xanthan synergistic interactions with konjacglucomannan: a novel interaction mechanism proposal (2016)
Journal Article
Abbaszadeh, A., Macnaughtan, W., Sworn, G., & Foster, T. J. (2016). New insights into xanthan synergistic interactions with konjacglucomannan: a novel interaction mechanism proposal. Carbohydrate Polymers, 144, https://doi.org/10.1016/j.carbpol.2016.02.026

The interactions of xanthans containing precise acetate and pyruvate concentration with Konjac gluco-mannan (KGM) were studied at different sodium chloride and polymer concentrations. A new unifiedmodel of the interaction is proposed, taking into acc... Read More about New insights into xanthan synergistic interactions with konjacglucomannan: a novel interaction mechanism proposal.

Multidrug resistant, extended spectrum β-lactamase (ESBL)-producing Escherichia coli isolated from a dairy farm (2016)
Journal Article
Ibrahim, D. R., Dodd, C. E. R., Stekel, D. J., Ramsden, S. J., & Hobman, J. L. (2016). Multidrug resistant, extended spectrum β-lactamase (ESBL)-producing Escherichia coli isolated from a dairy farm. FEMS Microbiology Ecology, 92(4), Article fiw013. https://doi.org/10.1093/femsec/fiw013

Escherichia coli strains were isolated from a single dairy farm as a sentinel organism for the persistence of antibiotic resistance genes in the farm environment. Selective microbiological media were used to isolate 126 E. coli isolates from slurry a... Read More about Multidrug resistant, extended spectrum β-lactamase (ESBL)-producing Escherichia coli isolated from a dairy farm.

Influence du sevrage et de l’addition de levures vivantes sur la population bactérienne fécale chez le porcelet (2016)
Journal Article
King, E., Richard, P., Samson, A., Schetelat, E., Le Bon, M., Dodd, C. E., …Mellits, K. H. (in press). Influence du sevrage et de l’addition de levures vivantes sur la population bactérienne fécale chez le porcelet. Journees de la Recherche Porcine en France, 48,

Influence of weaning and live yeast on faecal bacteria populations in pigs

The current studies describe how the diversity of faecal bacteria is affected by weaning and incorporation of live yeast into the post-weaning diet of pigs. Pigs were weane... Read More about Influence du sevrage et de l’addition de levures vivantes sur la population bactérienne fécale chez le porcelet.

Viabilité et quantification d’une levure probiotique dans le système digestif du porc (2016)
Journal Article
Le Bon, M., Bravo de Laguna, F., Chevaux, E., & Mellits, K. H. (in press). Viabilité et quantification d’une levure probiotique dans le système digestif du porc. Journees de la Recherche Porcine en France, 48,

Viability and colonisation of a probiotic yeast in the digestive tract of piglets

Probiotics have been defined as « live microorganisms which when administered in adequate amounts confer a health benefit on the host» (WHO, 2001). This definition i... Read More about Viabilité et quantification d’une levure probiotique dans le système digestif du porc.

Maternal high-fat feeding in pregnancy programmes atherosclerotic lesion size in the ApoE*3 Leiden mouse (2016)
Journal Article
Tarling, E. J., Ryan, K., Austin, R. M., Kugler, S. J., Salter, A. M., & Langley-Evans, S. . C. (2016). Maternal high-fat feeding in pregnancy programmes atherosclerotic lesion size in the ApoE*3 Leiden mouse. Journal of Developmental Origins of Health and Disease, 7(3), 290-297. https://doi.org/10.1017/S2040174416000027

Periods of rapid growth seen during the early stages of fetal development, including cell proliferation and differentiation, are greatly influenced by the maternal environment. We demonstrate here that over-nutrition, specifically exposure to a high... Read More about Maternal high-fat feeding in pregnancy programmes atherosclerotic lesion size in the ApoE*3 Leiden mouse.

Cold plasma: a new technology to modify wheat flour functionality (2016)
Journal Article
Bahrami, N., Bayliss, D., Chope, G., Penson, S., Perehinec, T., & Fisk, I. D. (2016). Cold plasma: a new technology to modify wheat flour functionality. Food Chemistry, 202(1), https://doi.org/10.1016/j.foodchem.2016.01.113

Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total ae... Read More about Cold plasma: a new technology to modify wheat flour functionality.

An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids (2016)
Journal Article
Oladokun, O., Smart, K., & Cook, D. (2016). An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids. Journal of the Institute of Brewing, 122(1), 11-20. https://doi.org/10.1002/jib.299

A single‐run reverse phase‐high performance liquid chromatography method for the quantification of humulinones, α‐acids, iso‐α‐acids and reduced iso‐α‐acids (where present) in commercial beer samples is presented. The method utilizes a binary solvent... Read More about An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers: Simultaneous HPLC determination of hop bitter acids.

Phase variation of a Type IIG restriction-modification enzyme alters site-specific methylation patterns and gene expression in Campylobacter jejuni strain NCTC11168 (2016)
Journal Article
Anjum, A., Kelly, B., Aidley, J. B., Connerton, P. L., Cummings, N. J., Parkhill, J., …Bayliss, C. D. (2016). Phase variation of a Type IIG restriction-modification enzyme alters site-specific methylation patterns and gene expression in Campylobacter jejuni strain NCTC11168. Nucleic Acids Research, https://doi.org/10.1093/nar/gkw019

Phase-variable restriction-modification systems are a feature of a diverse range of bacterial species. Stochastic, reversible switches in expression of the methyltransferase produces variation in methylation of specific sequences. Phase-variable meth... Read More about Phase variation of a Type IIG restriction-modification enzyme alters site-specific methylation patterns and gene expression in Campylobacter jejuni strain NCTC11168.