Food Chemistry

Journal

TitleFood Chemistry
ISSN0308-8146
PublisherElsevier Sci Ltd
Notes

Manuscript 12 months

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Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards

A - Papers appearing in refereed journals
Bassam, S. M., Noleto-Dias, C. and Farag, M. A. 2022. Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chemistry. 371, p. 131139. https://doi.org/10.1016/j.foodchem.2021.131139

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

A - Papers appearing in refereed journals
Min, B., Salt, L., Wilde, P., Kosik, O., Hassall, K. L., Przewieslik-Allen, A., Burridge, A. J., Poole, M., Snape, J., Wingen, L., Haslam, R. P., Griffiths, S. and Shewry, P. R. 2020. Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor. Food Chemistry. 60, p. 100093. https://doi.org/10.1016/j.fochx.2020.100093

Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds

A - Papers appearing in refereed journals
Lang, G. H., Kringel, D. H., Acunha, T. D. S., Ferreira, C. D., Dias, A. R. G., Zavareze, E. D. R. and Oliveira, M. 2020. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry. 318, p. 126480. https://doi.org/10.1016/j.foodchem.2020.126480

Composition and content of phenolic acids and avenanthramides in commercial oat products Are oats an important polyphenol source for consumers?

A - Papers appearing in refereed journals
Soycan, G., Schar, M. Y., Kristek, A., Boberska, J., Alsharif, S. N. S., Corona, G., Shewry, P. R. and Spencer, J. P. E. 2020. Composition and content of phenolic acids and avenanthramides in commercial oat products Are oats an important polyphenol source for consumers? Food Chemistry. 3, p. 100047. https://doi.org/10.1016/j.fochx.2019.100047

Qualitative in vitro study on the degradation of mineral complexes in vegetables

A - Papers appearing in refereed journals
Dellaquila, C. 2020. Qualitative in vitro study on the degradation of mineral complexes in vegetables. Food Chemistry. 308, p. 125655. https://doi.org/10.1016/j.foodchem.2019.125655

Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS

A - Papers appearing in refereed journals
Dellaquila, C., Neal, A. L. and Shewry, P. R. 2019. Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS . Food Chemistry. 308 (2020), p. 125652. https://doi.org/10.1016/j.foodchem.2019.125652

Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model

A - Papers appearing in refereed journals
Rodriguez-Ramiro, I., Dellaquila, C., Ward, J. L., Neal, A. L., Bruggaber, S. F. A, Shewry, P. R. and Fairweather-Tail, S. 2019. Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. Food Chemistry. 301 (15 December), p. 125292. https://doi.org/10.1016/j.foodchem.2019.125292

Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling

A - Papers appearing in refereed journals
Upadhayay, H. R., Worku, M., Latruwe, K., Taylor, A., Blake, W., Vanhaecke, F., Duchateau, L. and Boeckx, P. 2019. Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling. Food Chemistry. 290 (30 August), pp. 295-307. https://doi.org/10.1016/j.foodchem.2019.03.135

Oat and lipolysis: Food matrix effect

A - Papers appearing in refereed journals
Wilde, P. J., Garcia-Llatas, G., Lagarda, M. J, Haslam, R. P. and Grundy, M. M. L. 2019. Oat and lipolysis: Food matrix effect. Food Chemistry. 278 (25 April), pp. 683-691. https://doi.org/10.1016/j.foodchem.2018.11.113

Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes

A - Papers appearing in refereed journals
De Santis, M. A., Kosik, O., Passmore, D., Flagella, Z., Shewry, P. R. and Lovegrove, A. 2018. Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes. Food Chemistry. 244, pp. 304-310. https://doi.org/10.1016/j.foodchem.2017.09.143

Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties

A - Papers appearing in refereed journals
Curtis, T., Powers, S. J., Wang, R. and Halford, N. G. 2018. Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties. Food Chemistry. 239 (15 January), pp. 304-313. https://doi.org/10.1016/j.foodchem.2017.06.113

New insights in the composition of wax and sterol esters in common and mutant sunflower oils revealed by ESI-MS/MS

A - Papers appearing in refereed journals
Broughton, R., Ruíz-Lopez, N., Hassall, K. L., Martínez-Force, E., Garcés, R., Salas, J. J. and Beaudoin, F. 2018. New insights in the composition of wax and sterol esters in common and mutant sunflower oils revealed by ESI-MS/MS. Food Chemistry. 269, pp. 70-79. https://doi.org/10.1016/j.foodchem.2018.06.135

Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

A - Papers appearing in refereed journals
Rodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, P. R. and Fairweather-Tait, S. 2017. Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. Food Chemistry. 228, pp. 91-98. https://doi.org/10.1016/j.foodchem.2017.01.130

Changes in the arabinoxylan fraction of wheat grain during alcohol production

A - Papers appearing in refereed journals
Kosik, O., Powers, S. J., Chatzifragkou, A., Prabhakumari, P. C., Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. 2017. Changes in the arabinoxylan fraction of wheat grain during alcohol production. Food Chemistry. 221 (15 April), pp. 1754-1762. https://doi.org/10.1016/j.foodchem.2016.10.109

Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

A - Papers appearing in refereed journals
Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G. 2017. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry. 220 (1 April), pp. 76-86. https://doi.org/10.1016/j.foodchem.2016.09.199

Extractability and characteristics of proteins deriving from wheat DDGS

A - Papers appearing in refereed journals
Chatzifragkou, A., Prabhakumari, P. C., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. 2016. Extractability and characteristics of proteins deriving from wheat DDGS. Food Chemistry. 198 (1 May), pp. 12-19. https://doi.org/10.1016/j.foodchem.2015.11.036

Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time

A - Papers appearing in refereed journals
Elmore, J. S., Briddon, A., Dodson, A. T., Muttucumaru, N., Halford, N. G. and Mottram, D. S. 2015. Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time. Food Chemistry. 182, pp. 1-8. https://doi.org/10.1016/j.foodchem.2015.02.103

Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: from grain to cooked pasta

A - Papers appearing in refereed journals
Poblaciones, M. J., Rodrigo, S., Santamaria, O., Chen, Y. and McGrath, S. P. 2014. Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: from grain to cooked pasta. Food Chemistry. 146, pp. 378-384. https://doi.org/10.1016/j.foodchem.2013.09.070

Stability of sunflower 2S albumins and LTP to physiologically relevant in vitro gastrointestinal digestion

A - Papers appearing in refereed journals
Berecz, B., Mills, E. N. C., Paradi, I., Lang, F., Tamas, L., Shewry, P. R. and Mackie, A. R. 2013. Stability of sunflower 2S albumins and LTP to physiologically relevant in vitro gastrointestinal digestion. Food Chemistry. 138, pp. 2374-2381. https://doi.org/10.1016/j.foodchem.2012.12.034

Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen

A - Papers appearing in refereed journals
Andersson, A. A. M., Andersson, R., Piironen, V., Lampi, A-M., Nystrom, L., Boros, D., Fras, A., Gebruers, K., Courtin, C. M., Delcour, J. A., Rakszegi, M., Bedo, Z., Ward, J. L., Shewry, P. R. and Aman, P. 2013. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen. Food Chemistry. 136 (3-4), pp. 1243-1248. https://doi.org/10.1016/j.foodchem.2012.09.074

Selenium concentration and speciation in biofortified flour and bread: retention of selenium during grain biofortification, processing and production of Se-enriched food

A - Papers appearing in refereed journals
Hart, D. J., Fairweather-Tait, S. J., Broadley, M. R., Dickinson, S. J., Foot, I., Knott, P., McGrath, S. P., Mowat, H., Norman, K., Scott, P. R., Stroud, J. L., Tucker, M., White, P. J., Zhao, F-J. and Hurst, R. 2011. Selenium concentration and speciation in biofortified flour and bread: retention of selenium during grain biofortification, processing and production of Se-enriched food. Food Chemistry. 126, pp. 1771-1778. https://doi.org/10.1016/j.foodchem.2010.12.079

Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

A - Papers appearing in refereed journals
Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S. 2010. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry. 122, pp. 753-760. https://doi.org/10.1016/j.foodchem.2010.03.049

Structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine

A - Papers appearing in refereed journals
Uzochukwu, S., Balogh, E., Loefler, R. T. and Ngoddy, P. O. 2002. Structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine. Food Chemistry. 76 (3), pp. 287-291. https://doi.org/10.1016/S0308-8146(01)00274-6

Non-protein amino-acids of plants

A - Papers appearing in refereed journals
Fowden, L. 1981. Non-protein amino-acids of plants. Food Chemistry. 6 (3), pp. 201-211. https://doi.org/10.1016/0308-8146(81)90009-1