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Outputs (134)

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.

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.

Reviving grain quality in wheat through non-destructive phenotyping techniques like hyperspectral imaging (2023)
Journal Article
Safdar, L. B., Dugina, K., Saeidan, A., Yoshicawa, G. V., Caporaso, N., Gapare, B., …Fisk, I. D. (2023). Reviving grain quality in wheat through non-destructive phenotyping techniques like hyperspectral imaging. Food and Energy Security, 12(5), Article e498. https://doi.org/10.1002/fes3.498

A long-term goal of breeders and researchers is to develop crop varieties that can resist environmental stressors and produce high yields. However, prioritising yield often compromises improvement of other key traits, including grain quality, which i... Read More about Reviving grain quality in wheat through non-destructive phenotyping techniques like hyperspectral imaging.

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. (in press). 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, 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.

Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems (2022)
Journal Article
Yeo, H., Linforth, R., MacNaughtan, W., Williams, H., Hewson, L., & Fisk, I. D. (2023). Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Research International, 164, Article 112373. https://doi.org/10.1016/j.foodres.2022.112373

The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C - C aldehydes and ethyl esters, as well as limonene (concentration of aroma compo... Read More about Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems.

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.

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation (2022)
Journal Article
Dinu, V., Borah, P. K., Muleya, M., Scott, D. J., Lithgo, R., Pattem, J., …Fisk, I. D. (2022). Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation. Food Chemistry, 388, Article 133013. https://doi.org/10.1016/j.foodchem.2022.133013

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum album... Read More about Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation.

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.

Dynamic release and perception of key odorants in grilled eel during chewing (2022)
Journal Article
Huang, X. H., Luo, Y., Zhu, X. H., Ayed, C., Fu, B. S., Dong, X. P., …Qin, L. (2022). Dynamic release and perception of key odorants in grilled eel during chewing. Food Chemistry, 378, Article 132073. https://doi.org/10.1016/j.foodchem.2022.132073

The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers’ preferences, and ultimately purchase intent. Targets was set to monitor in real-time the key odorants released from grilled eel du... Read More about Dynamic release and perception of key odorants in grilled eel during chewing.

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.

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging (2021)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2022). Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging. Food Chemistry, 371, Article 131159. https://doi.org/10.1016/j.foodchem.2021.131159

Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000–2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extractio... Read More about Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.

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.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article
Lester, S., Cornacchia, L., Corbier, C., Taylor, M. A., Ayed, C., Yang, N., …Fisk, I. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports, 11(1), Article 16518. https://doi.org/10.1038/s41598-021-95915-6

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such... Read More about Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

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 relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement (2021)
Journal Article
Lester, S., Hurst, K., Cornacchia, L., Kleijn, M., Ayed, C., Dinu, V., …Fisk, I. (2021). The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement. Appetite, 166, Article 105325. https://doi.org/10.1016/j.appet.2021.105325

Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation... Read More about The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement.

Mechanisms of umami taste perception: From molecular level to brain imaging (2021)
Journal Article
Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2022). Mechanisms of umami taste perception: From molecular level to brain imaging. Critical Reviews in Food Science and Nutrition, 62(25), 7015-7024. https://doi.org/10.1080/10408398.2021.1909532

Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to in... Read More about Mechanisms of umami taste perception: From molecular level to brain imaging.

Influence of essential inorganic elements on flavour formation during yeast fermentation (2021)
Journal Article
Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chemistry, 361, Article 130025. https://doi.org/10.1016/j.foodchem.2021.130025

The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential... Read More about Influence of essential inorganic elements on flavour formation during yeast fermentation.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., Ayed, C., & Ford, R. (2021). Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food Chemistry: X, 10, https://doi.org/10.1016/j.fochx.2021.100121

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, AB... Read More about Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness (2021)
Journal Article
Hurst, K. E., Ayed, C., Derbenev, I. N., Hewson, L., & Fisk, I. D. (2021). Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry, 360, Article 129990. https://doi.org/10.1016/j.foodchem.2021.129990

Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium.... Read More about Physicochemical design rules for the formulation of novel salt particles with optimised saltiness.

The progression of lipid oxidation, ?-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, ?-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, ?-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.

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., & Ford, R. (2021). Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking. Food Chemistry: X, 9, Article 100114. https://doi.org/10.1016/j.fochx.2021.100114

© 2021 The Authors This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descr... Read More about Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

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., Zhang, Y., Zhu, M., Zhou, D., Du, M., Zhu, B., …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.

Cognitive enhancers derived from edible crops (2020)
Journal Article
Chapman, N., & Fisk, I. (2020). Cognitive enhancers derived from edible crops. Journal of Nutrition and Health Sciences, 7(1),

The concept of an effective cognitive boosting nootropic supplement is gaining traction with consumers, neuroscientists and regulators alike and it is therefore unsurprising that scientifically validated Nootropics are highly prized. New research dem... Read More about Cognitive enhancers derived from edible crops.

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.

Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir (2020)
Journal Article
Beji, O., Gillis, R. B., Dinu, V., Jiwani, S. I., Gyasi-Antwi, P., Fisk, I. D., …Adams, G. G. (2020). Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir. European Journal of Pharmaceutics and Biopharmaceutics, 152, 340-347. https://doi.org/10.1016/j.ejpb.2020.05.016

© 2020 Elsevier B.V. Purpose: Insulin, in typical use, undergoes multiple changes in temperature; from refrigerator, to room temperature, to body temperature. Although long-term storage temperature has been well-studied, the short term changes to ins... Read More about Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir.

Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.) (2020)
Journal Article
Smith-Herman, H. L., McAusland, L., Lim, M., Morris, D. E., Smith, H. L., Mohammed, U., …Murchie, E. H. (2020). Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.). Frontiers in Plant Science, 11, Article 462. https://doi.org/10.3389/fpls.2020.00462

© Copyright © 2020 McAusland, Lim, Morris, Smith-Herman, Mohammed, Hayes-Gill, Crowe, Fisk and Murchie. Advancements in availability and specificity of light-emitting diodes (LEDs) have facilitated trait modification of high-value edible herbs and ve... Read More about Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.).

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, 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.

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol (2020)
Journal Article
Sun, Z., Cui, H., Yang, N., Ayed, C., Zhang, X., & Fisk, I. D. (2020). Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. Food Chemistry, 322, Article 126754. https://doi.org/10.1016/j.foodchem.2020.126754

© 2020 Elsevier Ltd During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC–MS and sensory properties were evaluated by... Read More about Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol.

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, 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.

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins (2020)
Journal Article
Dinu, V., Lu, Y., Weston, N., Lithgo, R., Coupe, H., Channell, G., …Harding, S. E. (2020). The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins. Scientific Reports, 10(1), Article 960. https://doi.org/10.1038/s41598-020-57776-3

© 2020, The Author(s). Vancomycin, a branched tricyclic glycosylated peptide antibiotic, is a last-line defence against serious infections caused by staphylococci, enterococci and other Gram-positive bacteria. Orally-administered vancomycin is the dr... Read More about The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins.

Exploring the effects of tomato extract supplementation on cognitive function during exercise and at rest (2019)
Journal Article
Chapman, N. H., Fisk, I., Craigon, J., Towey, C., Grant, I., & Brewer, J. (2019). Exploring the effects of tomato extract supplementation on cognitive function during exercise and at rest. Journal of Nutrition and Health Sciences, 6(2),

It has been reported that tomato (Solanum lycopersicum) fruit extracts may have beneficial effects on cognition. To assess if those effects are reproducible, cognitive function was assessed using a double-blind, randomised control trial design; 17 he... Read More about Exploring the effects of tomato extract supplementation on cognitive function during exercise and at rest.

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.

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article
Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., …Fisk, I. D. (2019). An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing. npj Science of Food, 3(1), Article 11. https://doi.org/10.1038/s41538-019-0043-y

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release... Read More about An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing.

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ) (2019)
Journal Article
ElMasry, G., Morsy, N., Al‐Rejaie, S., Ayed, C., Linforth, R., & Fisk, I. (2019). Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ). International Journal of Food Science and Technology, 54(11), 2983-2997. https://doi.org/10.1111/ijfs.14210

The aim of this study was to use gas chromatography-mass spectrometry (GC-MS) and APCI-MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honeys were marked by GC-MS and their representative... Read More about Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ).

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.

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

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

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

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

Age-related changes in oral and nasal physiology and their significance in aroma release and perception (2018)
Conference Proceeding
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.

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

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean (2018)
Journal Article
Liu, C., Yang, N., Yang, Q., Ayed, C., Linforth, R., & Fisk, I. D. (2019). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry, 281, 8-17. https://doi.org/10.1016/j.foodchem.2018.12.080

© 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar so... Read More about Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release (2018)
Journal Article
Dinu, V., Liu, C., Ali, J., Ayed, C., Gershkovich, P., Adams, G. G., …Fisk, I. (2018). Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release. Scientific Reports, 8, 1-9. https://doi.org/10.1038/s41598-018-31625-w

Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with co... Read More about Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release.

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.

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps (2018)
Journal Article
Agarwal, D., Mui, L., Aldridge, E., Mottram, R., McKinney, J., & Fisk, I. D. (2018). The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps. Food and Function, 9(9), 4730-4741. https://doi.org/10.1039/c8fo00817e

The impact of natural cheese and onion seasoning on the sensory perception and shelf life stability of potato crisps was studied. This study was carried out to evaluate the impact of nitrogen (N2) gas flushing on the shelf-life stability and sensory... Read More about The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.

Modifying Robusta coffee aroma by green bean chemical pre-treatment (2018)
Journal Article
Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry, 272, 251-257. https://doi.org/10.1016/j.foodchem.2018.07.226

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples wer... Read More about Modifying Robusta coffee aroma by green bean chemical pre-treatment.

The role of phenolic compounds in olive oil aroma release (2018)
Journal Article
Genovese, A., Yang, N., Linforth, R. S., Sacchi, R., & Fisk, I. D. (2018). The role of phenolic compounds in olive oil aroma release. Food Research International, 112, https://doi.org/10.1016/j.foodres.2018.06.054

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-viv... Read More about The role of phenolic compounds in olive oil aroma release.

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.

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018). Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108, 628-640. https://doi.org/10.1016/j.foodres.2018.03.077

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting con... Read More about Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.

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.

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Fowler, M. S., & Fisk, I. D. (2018). Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. Food Chemistry, 258, https://doi.org/10.1016/j.foodchem.2018.03.039

The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scan... Read More about Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.

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.

Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains (2018)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains. Applied Spectroscopy Reviews, 53(8), 667-687. https://doi.org/10.1080/05704928.2018.1425214

Hyperspectral imaging (HSI) combines spectroscopy and imaging, providing information about the chemical properties of a material and their spatial distribution. It represents an advance of traditional Near-Infrared (NIR) spectroscopy. The present wor... Read More about Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains.

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging (2017)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging. Food Research International, 106, https://doi.org/10.1016/j.foodres.2017.12.031

Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of su... Read More about Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans 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.

Protein content prediction in single wheat kernels using hyperspectral imaging (2017)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Protein content prediction in single wheat kernels using hyperspectral imaging. Agroforestry Systems, 240, https://doi.org/10.1016/j.foodchem.2017.07.048

Hyperspectral imaging (HSI) combines Near-infrared (NIR) spectroscopy and digital imaging to give information about the chemical properties of objects and their spatial distribution. Protein content is one of the most important quality factors in whe... Read More about Protein content prediction in single wheat kernels using hyperspectral imaging.

Application of calibrations to hyperspectral images of food grains: example for wheat falling number (2017)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2017). Application of calibrations to hyperspectral images of food grains: example for wheat falling number. Journal of Spectral Imaging, 6(a4), https://doi.org/10.1255/jsi.2017.a4

The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which... Read More about Application of calibrations to hyperspectral images of food grains: example for wheat falling number.

Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate (2017)
Journal Article
Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C. D., & Fisk, I. D. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate. Food Hydrocolloids, 70, 345-355. https://doi.org/10.1016/j.foodhyd.2017.04.014

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of pol... Read More about Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate.

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake (2017)
Journal Article
Yin, W., Hewson, L., Linforth, R. S., Taylor, M. A., & Fisk, I. D. (in press). Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake. Appetite, 114, https://doi.org/10.1016/j.appet.2017.04.005

Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m-2) consumed, over 15 min... Read More about Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake.

Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness (2017)
Journal Article
Chiu, N., Tarrega, A., Parmenter, C. D., Hewson, E. L., Wolf, B., & Fisk, I. D. (in press). Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food Hydrocolloids, 69, https://doi.org/10.1016/j.foodhyd.2017.03.002

Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by... Read More about Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.

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., & 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.

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. (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.

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.

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.

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.

Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity (2015)
Journal Article
Gan, 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.

Programmed emulsions for sodium reduction in emulsion based foods (2015)
Journal Article
Chiu, N., Hewson, L., Fisk, I. D., & Wolf, B. (2015). Programmed emulsions for sodium reduction in emulsion based foods. Food and Function, 6(5), 1428-1434. https://doi.org/10.1039/c5fo00079c

© The Royal Society of Chemistry. In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regar... Read More about Programmed emulsions for sodium reduction in emulsion based foods.

Controlling salt and aroma perception through the inclusion of air fillers (2015)
Journal Article
Chiu, N., Hewson, L., Yang, N., Linforth, R., & Fisk, I. D. (2015). Controlling salt and aroma perception through the inclusion of air fillers. LWT - Food Science and Technology, 63(1), 65-70. https://doi.org/10.1016/j.lwt.2015.03.098

© 2015 The Authors. Global dietary sodium consumption significantly exceeds the WHO recommended intake levels, although strategies are available for sodium reduction, most are partial product-specific solutions. A wider range of approaches is urgentl... Read More about Controlling salt and aroma perception through the inclusion of air fillers.

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.

Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ?our and starch (2014)
Journal Article
Bahrami, N., Yonekura, L., Linforth, R. S., Carvalho da Silva, M., Hill, S., Penson, S., …Fisk, I. D. (2014). Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch. Journal of the Science of Food and Agriculture, 94(3), https://doi.org/10.1002/jsfa.6449

BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids... Read More about Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ?our and starch.

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 sun?ower 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 sun?ower 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 sun?ower seeds (Helianthus annus).

Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods (2013)
Journal Article
Rama, R., Chiu, N., Da Silva, M. C., Hewson, L., Hort, J., & Fisk, I. D. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies, 44(5), https://doi.org/10.1111/jtxs.12017

Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of sodium to the tongue and resultant saltiness, measured over 65?s with a defined chew proto... Read More about Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods.

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., 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 Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying (2013)
Journal Article
Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. D. (2014). Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying. Food and Bioprocess Technology, 7(5), 1255-1268. https://doi.org/10.1007/s11947-013-1120-x

Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as... Read More about Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying.

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing (2013)
Journal Article
Yang, N., Hort, J., Linforth, R., Brown, K., Walsh, S., & Fisk, I. D. (2013). Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. Food Chemistry, 141(2), 1354-1360. https://doi.org/10.1016/j.foodchem.2013.03.084

The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the nat... Read More about Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo (2013)
Journal Article
Fernandez-Vazquez, R., Linforth, R. S., Hort, J., Hewson, E. L., Hernanz Vila, D., Heredia Mira, F., …Fisk, I. D. (2013). Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo. LWT - Food Science and Technology, 51(1), https://doi.org/10.1016/j.lwt.2012.10.017

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact o... Read More about Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo.

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 ?CT) 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.

Aroma delivery from spray dried coffee containing pressurised internalised gas (2012)
Journal Article
Yu, T., MacNaughtan, B., Boyer, M., Linforth, R., Dinsdale, K., & Fisk, I. D. (2012). Aroma delivery from spray dried coffee containing pressurised internalised gas. Food Research International, 49(2), 702-709. https://doi.org/10.1016/j.foodres.2012.08.021

A non-chemical, ingredient free method of enhancing aroma delivery during the preparation of instant coffee is presented. The approach detailed introduces a method for entrapping high pressure internalised gas within the pores of spray dried soluble... Read More about Aroma delivery from spray dried coffee containing pressurised internalised gas.

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)
Journal Article
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). doi:10.1007/s11746-006-1210-2. ISSN 0003-021X

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.