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Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method (2024)
Journal Article
Kirkwood, A., Fisk, I., Xu, Y., & Yang, N. (2024). Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method. Journal of Food Composition and Analysis, 133, Article 106344. https://doi.org/10.1016/j.jfca.2024.106344

Dendrobium orchid stems (Chinese name Shihu) are becoming popular ingredients in food and drinks such as wine, teas and desserts, however, its aroma chemistry is not currently understood. Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatog... Read More about Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method.

Modeling of Space Crop-Based Dishes for Optimal Nutrient Delivery to Astronauts and Beyond on Earth (2023)
Journal Article
Liang, S., Rivera-Osorio, K., Burgess, A. J., Kumssa, D. B., Escribà-Gelonch, M., Fisk, I., …Hessel, V. (2024). Modeling of Space Crop-Based Dishes for Optimal Nutrient Delivery to Astronauts and Beyond on Earth. ACS Food Science & Technology, 4(1), 104–117. https://doi.org/10.1021/acsfoodscitech.3c00396

Future long-term human exploration of space will need a supply of resources for astronauts, including fresh food from space farms. This means it is necessary to identify combinations of crops that can be successfully grown together and which provide... Read More about Modeling of Space Crop-Based Dishes for Optimal Nutrient Delivery to Astronauts and Beyond on Earth.

Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries (2023)
Journal Article
Warne, G. R., Lim, M., Wilkinson, K., Hessel, V., Williams, P. M., & Fisk, I. D. (2023). Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries. Innovative Food Science and Emerging Technologies, 90, Article 103497. https://doi.org/10.1016/j.ifset.2023.103497

Cold plasma treatment is an emerging non-thermal food processing tool. This study aimed to identify how cold plasma can improve the aroma of a model space food system (freeze-dried strawberries) by mitigating freeze-drying aroma losses. Cold plasma s... Read More about Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries.

The role of plant vasculature in tackling N2O emissions (2023)
Journal Article
Safdar, L. B., Fisk, I. D., & Foulkes, M. J. (2023). The role of plant vasculature in tackling N2O emissions. Trends in Plant Science, 28(12), 1354-1356. https://doi.org/10.1016/j.tplants.2023.09.012

Rising demand for protein-rich foods can impact N2O emissions from croplands. Recent research has pointed to the role of modified plant vasculature in grain protein increase. Here we highlight how discovering the mechanistic role of plant vasculature... Read More about The role of plant vasculature in tackling N2O emissions.

Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat (2023)
Journal Article
Nguyen Quang Le, T., Robertson, K., Escribà-Gelonch, M., Marschner, P., Nghiep Tran, N., Williams, P. M., …Hessel, V. (2023). Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat. Green Chemistry, 25(22), 9422-9437. https://doi.org/10.1039/d3gc02859c

Highly soluble commercial phosphorus (P) fertilisers have been the most common form of P applied in agriculture for decades, but their releasing efficiency can be low because phosphate ions can easily bind with cations in the soil to form precipitate... Read More about Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat.

Challenges facing sustainable protein production: Opportunities for cereals (2023)
Journal Article
Safdar, L. B., Foulkes, M. J., Kleiner, F. H., Searle, I. R., Bhosale, R. A., Fisk, I. D., & Boden, S. A. (2023). Challenges facing sustainable protein production: Opportunities for cereals. Plant Communications, 4(6), Article 100716. https://doi.org/10.1016/j.xplc.2023.100716

Rising demands for protein worldwide are likely to drive increases in livestock production, as meat provides ∼40% of dietary protein. This will come at a significant environmental cost, and a shift toward plant-based protein sources would therefore p... Read More about Challenges facing sustainable protein production: Opportunities for cereals.

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review (2023)
Journal Article
Kirkwood, A., Fisk, I., Ayed, C., Xu, Y., & Yang, N. (2023). A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review. International Journal of Food Science and Technology, 58(10), 4921-4930. https://doi.org/10.1111/ijfs.16608

Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea a... Read More about A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review.

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans (2023)
Journal Article
Xu, S., Liu, Y., Sun, Z., Chen, G., Ma, F., Yang, N., …Fisk, I. D. (2023). Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans. Frontiers in Nutrition, 10, Article 1198802. https://doi.org/10.3389/fnut.2023.1198802

Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Cost... Read More about Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans.

Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds (2023)
Journal Article
Zhang, T., Lu, L., Yang, N., Fisk, I. D., Wei, W., Wang, L., …Zeng, R. (2023). Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds. Food Control, 153, Article 109930. https://doi.org/10.1016/j.foodcont.2023.109930

Understanding and predicting the storage stability of sweetcorn seeds is critical for effective supply chain management, however, prediction ability relies heavily on accelerated ageing (AA) studies and this is not always directly applicable to natur... Read More about Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds.

Microfluidic Spontaneous Emulsification for Generation of O/W Nanoemulsions—Opportunity for In-Space Manufacturing (2023)
Journal Article
Schmidt, S., Nguyen, A. T., Vu, H. Q., Tran, N. N., Sareela, M., Fisk, I., & Hessel, V. (2023). Microfluidic Spontaneous Emulsification for Generation of O/W Nanoemulsions—Opportunity for In-Space Manufacturing. Advanced Healthcare Materials, 12(23), Article 2203363. https://doi.org/10.1002/adhm.202203363

The use of microfluidics for oil-in-water (O/W) nanoemulsification via spontaneous self-assembly is demonstrated. As this is known to be a longish process, both single- and multicontact microfluidic reactors are tested, the latter providing a longsom... Read More about Microfluidic Spontaneous Emulsification for Generation of O/W Nanoemulsions—Opportunity for In-Space Manufacturing.

Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration (2022)
Journal Article
Nguyen, M. T. P., Knowling, M., Tran, N. N., Burgess, A., Fisk, I., Watt, M., …Hessel, V. (2023). Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration. Plant Physiology and Biochemistry, 194, 708-721. https://doi.org/10.1016/j.plaphy.2022.12.017

Successful human space exploration requires more products than can be taken as payload. There is a need, therefore, for in-space circular manufacturing. Requirements for this include limited resource inflow, from either Earth or other planets and the... Read More about Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration.

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization (2022)
Journal Article
XU, S., LIU, Y., MU, X., CHEN, H., TAO, G., SUN, Z., …FISK, I. D. (2023). Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization. Food Science and Technology International, 43, Article e97622. https://doi.org/10.1590/fst.97622

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati... Read More about Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization.

The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation (2022)
Journal Article
Ribeiro-Filho, N., Linforth, R., Bora, N., Powell, C. D., & Fisk, I. D. (2022). The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Research International, 162, Article 112044. https://doi.org/10.1016/j.foodres.2022.112044

Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera... Read More about The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation.

Impact of agro-forestry systems on the aroma generation of coffee beans (2022)
Journal Article
Xu, S., Liu, Y., Ma, F., Yang, N., Virginio Filho, E. D. M., & Fisk, I. D. (2022). Impact of agro-forestry systems on the aroma generation of coffee beans. Frontiers in Nutrition, 9, Article 968783. https://doi.org/10.3389/fnut.2022.968783

A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with different shade types and managements (organic and non-organic) consisti... Read More about Impact of agro-forestry systems on the aroma generation of coffee beans.

Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review (2022)
Journal Article
Lester, S., Kleijn, M., Cornacchia, L., Hewson, L., Taylor, M. A., & Fisk, I. (2022). Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review. Journal of Nutrition, Health and Aging, 26, 663-674. https://doi.org/10.1007/s12603-022-1819-3

Oral nutritional supplements (ONS) are a clinically effective and relatively inexpensive way to supplement the diet of patients with, or at risk of, undernutrition. Good adherence is a primary determinant of the effectiveness of ONS. However adherenc... Read More about Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review.

Volatile profiles of commercial vetch prepared via different processing methods (2022)
Journal Article
Riley, S., Lale, A., Nguyen, V., Xi, H., Wilkinson, K., Searle, I. R., & Fisk, I. (2022). Volatile profiles of commercial vetch prepared via different processing methods. Food Chemistry, 395, Article 133569. https://doi.org/10.1016/j.foodchem.2022.133569

Vicia sativa (Common Vetch) is currently an underutilised leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilita... Read More about Volatile profiles of commercial vetch prepared via different processing methods.

The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems (2022)
Journal Article
Hu, X., Ayed, C., Chen, J., Fisk, I., & Yang, N. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chemistry, 386(132824), https://doi.org/10.1016/j.foodchem.2022.132824

Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil... Read More about The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem (2022)
Journal Article
Hessel, V., Liang, S., Tran, N. N., Escribà-Gelonch, M., Zeckovic, O., Knowling, M., …Burgess, A. (2022). Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem. Frontiers in Astronomy and Space Sciences, 9, Article 841211. https://doi.org/10.3389/fspas.2022.841211

Human space exploration cannot occur without reliable provision of nutritious and palatable food to sustain physical and mental well-being. This ultimately will depend upon efficient production of food in space, with on-site manufacturing on space st... Read More about Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem.

Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules (2022)
Journal Article
Hurst, K. E., Hewson, L., & Fisk, I. D. (2022). Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. Food Research International, 155, Article 111022. https://doi.org/10.1016/j.foodres.2022.111022

Successful salt (NaCl) reduction strategies are required to reduce the salt content of snacks while maintaining saltiness perception and consumer acceptance. Previous research suggests that particle physicochemical design rules (small particle size,... Read More about Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules.

Effect of cooking processes on tilapia aroma and potential umami perception (2022)
Journal Article
Zhang, D., Ayed, C., Fisk, I. D., & Liu, Y. (2022). Effect of cooking processes on tilapia aroma and potential umami perception. Food Science and Human Wellness, 12(1), 35-44. https://doi.org/10.1016/j.fshw.2022.07.016

Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-hea... Read More about Effect of cooking processes on tilapia aroma and potential umami perception.

APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds (2021)
Book Chapter
Yang, N., Ford, C., & Fisk, I. (2021). APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds. In J. D. Beauchamp (Ed.), Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry (87-98). American Chemical Society. https://doi.org/10.1021/bk-2021-1402.ch007

Atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) can be used for the real-time analysis of volatile compounds both in vitro and in vivo. Recent developments of this technique, which are demonstrated herein, couple the APCI ion sou... Read More about APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds.

Microfluidic encapsulation for controlled release and its potential for nanofertilisers (2021)
Journal Article
Le, T. N. Q., Tran, N. N., Escribà-Gelonch, M., Serra, C. A., Fisk, I., McClements, D. J., & Hessel, V. (2021). Microfluidic encapsulation for controlled release and its potential for nanofertilisers. Chemical Society Reviews, 50(21), 11979-12012. https://doi.org/10.1039/d1cs00465d

Nanotechnology is increasingly being utilized to create advanced materials with improved or new functional attributes. Converting fertilizers into a nanoparticle-form has been shown to improve their efficacy but the current procedures used to fabrica... Read More about Microfluidic encapsulation for controlled release and its potential for nanofertilisers.

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes (2021)
Journal Article
Zhang, D., Yang, N., Fisk, I. D., Li, J., Liu, Y., & Wang, W. (2022). Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry, 371, Article 131165. https://doi.org/10.1016/j.foodchem.2021.131165

Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine... Read More about Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.

Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions (2021)
Presentation / Conference Contribution
Yang, N., Yang, Q., Zhao, J., Fan, X., Chen, J., & Fisk, I. (2021). Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions. In Progress in Flavour Research 2021. Proceedings of the 16th Weurman Flavour Research Symposium. https://doi.org/10.5281/zenodo.5346806

The mechanism on how capsaicin could affect salt release in the mouth and its saltiness perception was unknown. This is the first study designed to investigate the impact of capsaicin on salt release in the tongue and correlate with its perception du... Read More about Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions.

Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing (2021)
Journal Article
Dong, M., Zhang, Y. Y., Huang, X. H., Xin, R., Dong, X. P., Konno, K., …Qin, L. (2022). Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. Food Chemistry, 368, Article 130844. https://doi.org/10.1016/j.foodchem.2021.130844

The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in... Read More about Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics (2021)
Journal Article
Zhang, T., Ayed, C., Fisk, I. D., Pan, T., Wang, J., Yang, N., & Sun, Q. (2022). Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chemistry, 367, Article 130760. https://doi.org/10.1016/j.foodchem.2021.130760

Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this stu... Read More about Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.

Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review (2021)
Journal Article
Warne, G. R., Williams, P. M., Quoc Pho, H., Nghiep Tran, N., Hessel, V., & Fisk, I. D. (2021). Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. Journal of Food Science, 86(9), 3762-3777. https://doi.org/10.1111/1750-3841.15856

Cold plasma is formed by the nonthermal ionisation of gas into free electrons, ions, reactive atomic and molecular species, and UV radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantag... Read More about Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review.

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage (2021)
Journal Article
Agarwal, D., Lim, M., Aldridge, E., McKinney, J., Hewson, L., & Fisk, I. D. (2021). The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage. Food and Function, 12(10), 4535-4543. https://doi.org/10.1039/d0fo03100c

Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated an... Read More about The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions (2021)
Journal Article
Su, K., Festring, D., Ayed, C., Yang, Q., Sturrock, C. J., Linforth, R., …Fisk, I. (2021). Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chemistry, 354, Article 129579. https://doi.org/10.1016/j.foodchem.2021.129579

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to... Read More about Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.

Age group determines the acceptability of protein derived off-flavour (2021)
Journal Article
Lester, S., Cornacchia, L., Corbier, C., Hurst, K., Ayed, C., Taylor, M. A., & Fisk, I. (2021). Age group determines the acceptability of protein derived off-flavour. Food Quality and Preference, 91, Article 104212. https://doi.org/10.1016/j.foodqual.2021.104212

© 2021 The Authors Many older adults fail to meet their daily protein requirements, potentially due to social, physical and medical factors, including sensory and appetite changes. Additionally, our previous research has identified potential sulfurou... Read More about Age group determines the acceptability of protein derived off-flavour.

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits (2021)
Journal Article
Ayed, C., Lim, M., Nawaz, K., Macnaughtan, W., Sturrock, C. J., Hill, S. E., …Fisk, I. D. (2021). The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. Food Chemistry: X, 9, Article 100115. https://doi.org/10.1016/j.fochx.2021.100115

© 2021 Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits... Read More about The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article
Ramsey, I., Dinu, V., Linforth, R., Yakubov, G. E., Harding, S. E., Yang, Q., …Fisk, I. (2020). Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Scientific Reports, 10(1), Article 20855. https://doi.org/10.1038/s41598-020-77697-5

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Impact of capsaicin on aroma release and perception from flavoured solutions (2020)
Journal Article
Yang, N., Yang, Q., Chen, J., & Fisk, I. (2021). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT - Food Science and Technology, 138, Article 110613. https://doi.org/10.1016/j.lwt.2020.110613

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin o... Read More about Impact of capsaicin on aroma release and perception from flavoured solutions.

Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging (2020)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2021). Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging. Food Chemistry, 344, Article 128663. https://doi.org/10.1016/j.foodchem.2020.128663

© 2020 This work aimed to explore the possibility of predicting total fat content in whole dried cocoa beans at a single bean level using hyperspectral imaging (HSI). 170 beans randomly selected from 17 batches were individually analysed by HSI and b... Read More about Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging.

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins (2020)
Journal Article
Dinu, V., MacCalman, T., Yang, N., Adams, G. G., Yakubov, G. E., Harding, S. E., & Fisk, I. D. (2020). Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins. European Biophysics Journal, 49(8), 799-808. https://doi.org/10.1007/s00249-020-01475-4

© 2020, The Author(s). Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the fla... Read More about Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins.

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup (2020)
Journal Article
Huang, X.-H., Zhang, Y.-Y., Zhu, M., Zhou, D.-Y., Du, M., Zhu, B.-W., …Qin, L. (2021). The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup. Food and Function, 12(4), 1626-1638. https://doi.org/10.1039/d0fo02615h

Clam is a kind of nutritious, delicious and economical aquatic food around the world and is famous for its unique aroma. Instrumental analysis, sensory analysis, and comprehensive statistical analysis were performed to explain the relationship betwee... Read More about The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article
Dinu, V., Kilic, A., Wang, Q., Ayed, C., Fadel, A., Harding, S. E., …Fisk, I. D. (2020). Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. npj Science of Food, 4, Article 15. https://doi.org/10.1038/s41538-020-00075-y

© 2020, The Author(s). Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and i... Read More about Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour.

Flavour distribution and release from gelatine-starch matrices (2020)
Journal Article
Su, K., Brunet, M., Festring, D., Ayed, C., Foster, T., & Fisk, I. (2021). Flavour distribution and release from gelatine-starch matrices. Food Hydrocolloids, 112, Article 106273. https://doi.org/10.1016/j.foodhyd.2020.106273

© 2020 The Authors Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flav... Read More about Flavour distribution and release from gelatine-starch matrices.

Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source (2020)
Journal Article
Nguyen, V., Riley, S., Nagel, S., Fisk, I., & Searle, I. R. (2020). Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source. Frontiers in Plant Science, 11, Article 818. https://doi.org/10.3389/fpls.2020.00818

© Copyright © 2020 Nguyen, Riley, Nagel, Fisk and Searle. Global demand for protein is predicted to increase by 50% by 2050. To meet the increasing demand whilst ensuring sustainability, protein sources that generate low-greenhouse gas emissions are... Read More about Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source.

Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer (2020)
Journal Article
Ni, C., Liu, H., Liu, Q., Sun, Y., Pan, L., Fisk, I. D., & Liu, Y. (2020). Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer. Journal of Food Process Engineering, 43(8), Article e13443. https://doi.org/10.1111/jfpe.13443

The purpose of this study was to build a rapid and nondestructive method to evaluate the quality of Jinhua dry-cured ham (JHH). Hyperspectral imaging (HSI) in the spectral range of 400–1,000 nm was acquired to build a quantitative model to monitor th... Read More about Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer.

Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices (2020)
Journal Article
Delgado, L., Parker, M., Fisk, I., & Paradisi, F. (2020). Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices. Food Chemistry, 323, Article 126825. https://doi.org/10.1016/j.foodchem.2020.126825

β-Glycosidases enhance wine aroma by releasing volatile aglycones from non-volatile glycosides. Commercial preparations contain primarily pectinases, with β-glycosidase as a secondary activity, which limits their potential. Here, the extremophilic β-... Read More about Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices.

Impact of capsaicin on aroma release: in vitro and in vivo analysis (2020)
Journal Article
Galves, C., Yang, N., Racioni Goncalves, A. C., Chen, J., & Fisk, I. (2020). Impact of capsaicin on aroma release: in vitro and in vivo analysis. Food Research International, 133, Article 109197. https://doi.org/10.1016/j.foodres.2020.109197

© 2020 The Authors Capsaicin is the main bioactive compound in chili pepper that leads to the perception of “spiciness”. However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure ca... Read More about Impact of capsaicin on aroma release: in vitro and in vivo analysis.

Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214] (2020)
Journal Article
Yang, N., Liu, C., Liu, X., Degn, T. K., Munchow, M., & Fisk, I. (2020). Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214]. Food Chemistry, 315, Article 126331. https://doi.org/10.1016/j.foodchem.2020.126331

© 2020 Elsevier Ltd The authors regret, that the incorrect graph is showing as Figure 5a. The correct graph is shown below. [Figure presented] The authors would like to apologise for any inconvenience caused.

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS (2019)
Journal Article
Genovese, A., Caporaso, N., di Bari, V., Yang, N., & Fisk, I. (2019). Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Research International, 126, Article 108686. https://doi.org/10.1016/j.foodres.2019.108686

The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg . Four volatile com... Read More about Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.

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. https://doi.org/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 about Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour.

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. https://doi.org/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 about Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.

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), 278-286. https://doi.org/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 about Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.

Can flavour enhancement modulate appetite and food intake in women? (2018)
Presentation / Conference Contribution
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). https://doi.org/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 about Can flavour enhancement modulate appetite and food intake in women?.

Age-related changes in oral and nasal physiology and their significance in aroma release and perception (2018)
Presentation / Conference Contribution
Lester, S., Taylor, M., Corbier, C., Cornacchia, L., & Fisk, I. (2018). Age-related changes in oral and nasal physiology and their significance in aroma release and perception. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium (151-154). https://doi.org/10.3217/978-3-85125-593-5-33

With aging comes many physiological changes, including those in the oral and nasal cavity, such as impaired olfactory function, reduced salivary flow and compromised dental status and function [1-3]. These changes may impact on aroma release and flav... Read More about Age-related changes in oral and nasal physiology and their significance in aroma release and perception.

A non-invasive measurement of tongue surface temperature (2018)
Journal Article
Lv, C., Wang, X., Chen, J., Yang, N., & Fisk, I. (2019). A non-invasive measurement of tongue surface temperature. Food Research International, 116, 499-507. https://doi.org/10.1016/j.foodres.2018.08.066

Oral temperature, tongue specifically, is a key factor affecting oral sensation and perception of food flavour and texture. It is therefore very important to know how the tongue temperature is affected by food consumption. Unfortunately, traditional... Read More about A non-invasive measurement of tongue surface temperature.

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry (2018)
Journal Article
Zhang, Y., Yang, N., Fray, R. G., Fisk, I., Liu, C., Li, H., & Han, Y. (in press). Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science, 82, https://doi.org/10.1016/j.jcs.2018.05.003

Foxtail millet has become popular over recent years for its nutritional value and ecological functions. The aroma of foxtail millet is not well characterized, which is critical for its eating quality and understanding the biochemistry and genetics of... Read More about Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry.

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018)
Journal Article
Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., & Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference, 68, 292-303. https://doi.org/10.1016/j.foodqual.2018.03.019

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to det... Read More about Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception (2018)
Journal Article
Giacalone, D., Kreuzfeldt Degn, T., Yang, N., Liu, C., Fisk, I. D., & Munchow, M. (2019). Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, 463-474. https://doi.org/10.1016/j.foodqual.2018.03.009

The demand for high quality and specialty coffee is increasing worldwide.In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical ch... Read More about Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception.

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging. Journal of Food Engineering, 227, 18-29. https://doi.org/10.1016/j.jfoodeng.2018.01.009

© 2018 The Authors Hyperspectral imaging (1000–2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned usi... Read More about Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.

Shade trees: a determinant to the relative success of organic versus conventional coffee production (2017)
Journal Article
Schnabel, F., de Melo Virginio Filho, E., Xu, S., Fisk, I. D., Roupsard, O., & Haggar, J. (2018). Shade trees: a determinant to the relative success of organic versus conventional coffee production. Agroforestry Systems, 92(6), 1535-1549. https://doi.org/10.1007/s10457-017-0100-y

Greater understanding of the influences on long-term coffee productivity are needed to develop systems that are profitable, while maximizing ecosystem services and lowering negative environmental impacts. We examine a long-term experiment (15 years)... Read More about Shade trees: a determinant to the relative success of organic versus conventional coffee production.

The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes (2016)
Journal Article
Chew, B. L., Fisk, I. D., Fray, R., Tucker, G. A., Bodi, Z., Ferguson, A., …Seymour, G. B. (in press). The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes. Plant Cell Reports, 36(1), https://doi.org/10.1007/s00299-016-2058-z

Taste is perceived as one of a combination of five sensations, sweet, sour, bitter, salty, and umami. The umami taste is best known as a savoury sensation and plays a central role in food flavour, palatability, and eating satisfaction. Umami flavour... Read More about The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes.

Sodium ion interaction with psyllium husk (Plantago sp.) (2016)
Journal Article
Jimoh, M., MacNaughtan, W., Williams, H., Greetham, D., Linforth, R., & Fisk, I. D. (2016). Sodium ion interaction with psyllium husk (Plantago sp.). Food and Function, 7(9), 4041-4047. https://doi.org/10.1039/C6FO00785F

The nature of and factors effecting sodium interactions with psyllium were investigated in vitro. In a batch extraction system, psyllium mucilage gel retained at least 50% of sodium across a range of concentrations (5–300 mg sodium per g psyllium) an... Read More about Sodium ion interaction with psyllium husk (Plantago sp.).

Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions (2016)
Journal Article
Soukoulis, C., Fisk, I. D., Gan, H.-H., & Hoffmann, L. (in press). Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions. Journal of Food Engineering, 191, https://doi.org/10.1016/j.jfoodeng.2016.07.009

In the present work, sodium alginate (SA), low methoxyl pectin (PEC) and κ-carrageenan (κ-CAR) were evaluated for their intragastric structuring ability by means of light microscopy and dynamic oscillatory rheology. SA and PEC solutions, their Ca2+ c... Read More about Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions.

Genetic improvement of tomato by targeted control of fruit softening (2016)
Journal Article
Uluisik, S., Chapman, N. H., Smith, R., Poole, M., Adams, G., Gillis, R. B., …Seymour, G. B. (2016). Genetic improvement of tomato by targeted control of fruit softening. Nature Biotechnology, 34, 950-952. https://doi.org/10.1038/nbt.3602

Controlling the rate of softening to extend shelf life was a key target for researchers engineering genetically modified (GM) tomatoes in the 1990s, but only modest improvements were achieved. Hybrids grown nowadays contain 'non-ripening mutations' t... Read More about Genetic improvement of tomato by targeted control of fruit softening.

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.

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.

Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects (2014)
Journal Article
Soukoulis, C., Fisk, I. D., & Bohn, T. (2014). Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects. Comprehensive Reviews in Food Science and Food Safety, 13(4), https://doi.org/10.1111/1541-4337.12083

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promisin... Read More about Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects.

Stability of Lactobacillus rhamnosus GG in prebiotic edible films (2014)
Journal Article
Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. D. (2014). Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chemistry, 159, https://doi.org/10.1016/j.foodchem.2014.03.008

The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gela... Read More about Stability of Lactobacillus rhamnosus GG in prebiotic edible films.

Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review (2014)
Journal Article
Soukoulis, C., & Fisk, I. D. (2016). Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review. Critical Reviews in Food Science and Nutrition, 56(15), 2543-2559. https://doi.org/10.1080/10408398.2013.876385

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perc... Read More about Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review.

Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread (2014)
Journal Article
Soukoulis, C., Yonekura, L., Gan, H. H., Behboudi-Jobbehdar, S., Parmenter, C., & Fisk, I. D. (2014). Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread. Food Hydrocolloids, 39, https://doi.org/10.1016/j.foodhyd.2014.01.023

In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate... Read More about Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread.

Color influences sensory perception and liking of orange juice (2014)
Journal Article
Fernandez-Vazquez, R., Hewson, L., Fisk, I. D., Hernanz Vila, D., Heredia Mira, F. J., Vicario, I. M., & Hort, J. (2014). Color influences sensory perception and liking of orange juice. Flavour, 3(1), https://doi.org/10.1186/2044-7248-3-1

Background: This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking. A commercial orange juice (COJ) was selected as a co... Read More about Color influences sensory perception and liking of orange juice.

Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion (2014)
Journal Article
Yonekura, L., Sun, H., Soukoulis, C., & Fisk, I. D. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6, https://doi.org/10.1016/j.jff.2013.10.008

We evaluated sodium alginate, chitosan and hydroxypropyl methylcellulose (HPMC) as co-encapsulants for spray dried Lactobacillus acidophilus NCIMB 701748 by assessing their impact on cell viability and physicochemical properties of the dried powders,... Read More about Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion.

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus) (2013)
Journal Article
Fisk, I. D., Linforth, R. S., Trophardy, G., & Gray, D. A. (2013). Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus). Food Research International, 54(1), https://doi.org/10.1016/j.foodres.2013.08.024

Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective car... Read More about Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus).

Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices (2013)
Journal Article
Gan, H.-H., Soukoulis, C., & Fisk, I. D. (2014). Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices. Food Chemistry, 146, https://doi.org/10.1016/j.foodchem.2013.09.024

In the present work, we have evaluated for first time the feasibility of APCI-MS volatile compound fingerprinting in conjunction with chemometrics (PLS-DA) as a new strategy for rapid and non-destructive food classification. For this purpose 202 clar... Read More about Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices.

Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748 (2013)
Journal Article
Behboudi-Jobbehdar, S., Soukoulis, C., Yonekura, L., & Fisk, I. D. (2013). Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748. Drying Technology, 31(11), https://doi.org/10.1080/07373937.2013.788509

Inrecent years, the use of spray drying for the production of anhydrobiotics has gained the interest of functional food manufacturers, mainly due to cost efficiencies and enhanced product and process flexibility (e.g., enhanced shelf life). In the pr... Read More about Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748.

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC) (2012)
Journal Article
Yang, N., Fisk, I. D., Linforth, R. S., Brown, K., Walsh, S., Mooney, S. J., …Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC). European Food Research and Technology, 235(6), https://doi.org/10.1007/s00217-012-1837-1

The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray μCT) and aroma compound distribution (as measured by HPLC) within shortcake bis... Read More about Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC).

Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties (2012)
Journal Article
Nantiyakul, N., Furse, S., Fisk, I. D., Tucker, G., & Gray, D. A. (2013). Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties. Journal of Cereal Science, 57(1), 141-145. https://doi.org/10.1016/j.jcs.2012.11.002

In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect... Read More about Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties.

Cafestol extraction yield from different coffee brew mechanisms (2012)
Journal Article
Zhang, C., Linforth, R. S., & Fisk, I. D. (2012). Cafestol extraction yield from different coffee brew mechanisms. Food Research International, 49(1), https://doi.org/10.1016/j.foodres.2012.06.032

The extraction yield of cafestol from roast and ground (R&G) coffee beans was evaluated using brews prepared by four brewing mechanisms (boiled, Turkish, French Press and Mocha Pot). The cafestol content of the R&G coffee and the resulting brews was... Read More about Cafestol extraction yield from different coffee brew mechanisms.

Discrimination of roast and ground coffee aroma (2012)
Journal Article
Fisk, I. D., Kettle, A., Hofmeister, S., Virdie, A., & Kenny, J. S. (2012). Discrimination of roast and ground coffee aroma. Flavour, 1, Article 14. https://doi.org/10.1186/2044-7248-1-14

Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of... Read More about Discrimination of roast and ground coffee aroma.

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders (2012)
Journal Article
Fisk, I., Boyer, M., & Linforth, R. S. (2012). Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. European Food Research and Technology, 235(3), https://doi.org/10.1007/s00217-012-1776-x

The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact... Read More about Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders.

Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates (2012)
Journal Article
Nantiyakul, N., Furse, S., Fisk, I., Foster, T. J., Tucker, G., & Gray, D. A. (2012). Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates. Journal of the American Oil Chemists' Society, 89(10), 1867-1872. https://doi.org/10.1007/s11746-012-2078-y

We describe a procedure for isolating and purifying oil bodies (OBs) from Oryza sativa bran, and present evidence that strongly suggests a physical association between the OB organelles and several antioxidant phytochemicals (c-oryzanol and several t... Read More about Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates.

Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals (2011)
Journal Article
Fisk, I. D., & Gray, D. A. (2011). Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals. Journal of Food Science, 76(9), C1349-C1354. https://doi.org/10.1111/j.1750-3841.2011.02428.x

Abstract:  Soybean oil bodies were isolated from 3 cultivars (Ustie, K98, and Elena) and the occurrence of 2 classes of phytochemicals (tocopherol isoforms and isoflavones) and strength of their association with isolated oil bodies was evaluated. Toc... Read More about Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals.

Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus) (2011)
Journal Article
Fisk, I. D., Linforth, R. S., Taylor, A. J., & Gray, D. A. (2011). Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus). European Food Research and Technology, 232(5), https://doi.org/10.1007/s00217-011-1459-z

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery... Read More about Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus).

In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies (2009)
Journal Article
White, D. A., Fisk, I. D., Makkhun, S., & Gray, D. A. (2009). In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies. Journal of Agricultural and Food Chemistry, 57(13), 5720-5726. https://doi.org/10.1021/jf9003412

The in vitro digestibility (proteolytic and lipolytic) and bioaccessibility of nutritionally important compounds (α-tocopherol and fatty acids) have been studied for natural sunflower (Helianthus annuus) oil body suspensions in comparison to artifici... Read More about In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies.

Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet (2009)
Journal Article
Ogunlade, I., Tucker, G., Fisk, I., & Ogunlade, A. (2009). Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet. Journal of Food, Agriculture and Environment, 7(2), 143-145. https://doi.org/10.1234/4.2009.1583

Freeze-dried leaves of some selected vegetables (Cnidoscolus aconitifolius, Talinum fruticosum and Solanum macrocarpon) were examined for antioxidant activity and analysed for vitamin E profile, using Ferric-ion Reducing Antioxidant Power (FRAP) assa... Read More about Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet.

Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus (2008)
Journal Article
Fisk, I. D., Gkatzionis, K., Lad, M., Dodd, C. E., & Gray, D. A. (2009). Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus. European Food Research and Technology, 228(4), 613-621. https://doi.org/10.1007/s00217-008-0970-3

The effect of irradiation (0-20 kGy) on hemp and sunflower seeds was assessed, with specific reference to the oxidatively labile lipid component (unsaturated fatty acids and tocochromanols). Total protein, lipid, and solids content of the seeds did n... Read More about Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus.

Oxidative stability of sunflower oil bodies (2008)
Presentation / Conference Contribution
Fisk, I. D., White, D. A., Lad, M., & Gray, D. A. (2008). Oxidative stability of sunflower oil bodies. European Journal of Lipid Science and Technology, 110(10), 962-968. https://doi.org/10.1002/ejlt.200800051

This study investigates the oxidative stability of sunflower oil body suspensions (10 wt-% lipid). Two washed suspensions of oil bodies were evaluated over 8 days at three temperatures (5, 25 and 45 °C) against three comparable sunflower oil emulsion... Read More about Oxidative stability of sunflower oil bodies.

Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil (2007)
Journal Article
Iwanaga, D., Gray, D. A., Fisk, I. D., Decker, E. A., Weiss, J., & McClements, D. J. (2007). Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry, 55(21), 8711-8716. https://doi.org/10.1021/jf071008w

Soybeans contain oil bodies that are coated by a layer of oleosin proteins. In nature, this protein coating protects the oil bodies from environmental stresses and may be utilized by food manufacturers for the same purpose. In this study, oil bodies... Read More about Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil.

Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion (2007)
Journal Article
White, D. A., Fisk, I. D., Mitchell, J. R., Wolf, B., Hill, S. E., & Gray, D. A. (2008). Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion. Food Hydrocolloids, 22(7), 1224-1232. https://doi.org/10.1016/j.foodhyd.2007.07.004

The viscoelastic characteristics of a purified oil body cream (67.6±0.7% lipid, 5.4±0.7% protein and 25.2±0.1% moisture) recovered from sunflower seeds (Helianthus annuus L.) have been determined. Moreover, the effects of pH (2-7) and CaCl2 concentra... Read More about Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion.

Tocopherol: an intrinsic component of sunflower seed oil bodies (2006)
Journal Article
Fisk, I. D., White, D. A., Carvalho, A., & Gray, D. A. (2006). Tocopherol: an intrinsic component of sunflower seed oil bodies. Journal of the American Oil Chemists' Society, 83(4), 341-344. https://doi.org/10.1007/s11746-006-1210-2

Oil bodies were removed from mature sunflower through wet grinding followed by filtration then centrifugation and recovered as the buoyant fraction. Washing this fraction with buffer (water‐washed oil bodies, WWOB) or 9 M urea (urea‐washed oil bodies... Read More about Tocopherol: an intrinsic component of sunflower seed oil bodies.

Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers (2005)
Journal Article
White, D. A., Fisk, I. D., & Gray, D. A. (2006). Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers. Journal of Cereal Science, 43(2), 244-249. https://doi.org/10.1016/j.jcs.2005.10.002

Transmission electron microscopy of sections of oat (Avena sativa L.) grain suggested that the highest concentrations oil bodies were in the aleurone and germ rather than the starchy endosperm. Oil bodies recovered from homogenized tissues by centrif... Read More about Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers.