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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.

A Bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters (2016)
Journal Article
Gerstgrasser, M., Nicholls, S., Stout, M., Smart, K., Powell, C., Kypraios, T., & Stekel, D. J. (2016). A Bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters. Journal of Bioinformatics and Computational Biology, 14(03), 1-23. https://doi.org/10.1142/S0219720016500074

Biolog phenotype microarrays enable simultaneous, high throughput analysis of cell cultures in different environments. The output is high-density time-course data showing redox curves (approximating growth) for each experimental condition. The softwa... Read More about A Bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters.

Draft genome sequences of 14 Escherichia coli phages isolated from cattle slurry (2015)
Journal Article
Smith, R., O'Hara, M., Hobman, J. L., & Millard, A. (2015). Draft genome sequences of 14 Escherichia coli phages isolated from cattle slurry. Genome Announcements, 3(6), Article e01364-15. https://doi.org/10.1128/genomeA.01364-15

The diversity of bacteriophages in slurry from dairy cows remains largely unknown. Here, we report the draft genome sequences of 14 bacteriophages isolated from dairy cow slurry using Escherichia coli K-12 MG1655 as a host.

Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate (2015)
Journal Article
Çarkcioğlu, E., Rosenthal, A. J., & Candoğan, K. (2016). Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate. Journal of Texture Studies, 47(3), 181-187. https://doi.org/10.1111/jtxs.12169

The effect of partial replacement of NaCl (50%) with KCl in the presence of sodium tri-polyphosphate (STPP) on the cooking loss (CL), water-holding capacity (WHC), rheological and textural properties of salt soluble myofibrillar proteins (SSMP) gels... Read More about Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate.

Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions (2015)
Journal Article
Soukoulis, C., Fisk, I. D., Bohn, T., & Hoffmann, L. (2016). Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions. Carbohydrate Polymers, 140, https://doi.org/10.1016/j.carbpol.2015.12.021

In the present work, the intragastric structuring ability of o/w emulsions either stabilised (1–4%, w/w of sodium alginate (SA)) or structured with sheared ionic gel (1–3%, w/w of SA crosslinked with Ca2+) in the absence (saliva and gastric phases co... Read More about Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions.

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

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.-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.