Outputs (13)

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.