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A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion

Food & function, 2016-07, Vol.7 (7), p.3283-3294

2016

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Effect of extraction method on functional properties of flaxseed protein concentrates

Food chemistry, 2017-01, Vol.215, p.417-424

2017

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Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Foods, 2020-09, Vol.9 (9), p.1237

2020

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Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Food chemistry, 2014-08, Vol.156, p.176-183

2014

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Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion

Food research international, 2019-06, Vol.120, p.83-91

2019

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Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

Antioxidants, 2016-08, Vol.5 (3), p.29

2016

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Interactions between milk fat globules and green tea catechins

Food chemistry, 2016-05, Vol.199, p.347-355

2016

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Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Critical reviews in food science and nutrition, 2017-10, Vol.57 (15), p.3188-3196

2017

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Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

International journal of food science & technology, 2013-12, Vol.48 (12), p.2448-2455

2013

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Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time

Foods, 2020-01, Vol.9 (1), p.43

2020

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Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion

Food and bioproducts processing, 2016-10, Vol.100, p.238-245

2016

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Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle

Meat science, 2016-04, Vol.114, p.146-153

2016

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The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process

International journal of food sciences and nutrition, 2016-09, Vol.67 (6), p.624-631

2016

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Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion

Journal of food composition and analysis, 2016-05, Vol.48, p.13-24

2016

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Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion

Journal of food engineering, 2019-01, Vol.240, p.56-64

2019

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Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying

Journal of food engineering, 2020-11, Vol.285, p.110100, Article 110100

2020

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Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle

Innovative food science & emerging technologies, 2020-10, Vol.65, p.102457, Article 102457

2020

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Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis

Journal of food composition and analysis, 2016-05, Vol.48, p.120-127

2016

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Protein-Stabilised Emulsions

Encyclopedia of Food Chemistry, 2019, p.404-409

2019

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Hardness in water—A demonstration

Journal of chemical education, 1949-04, Vol.26 (4), p.196

Birch, E. John H

1949

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Borax beads—Preparation of an exhibit

Journal of chemical education, 1950-06, Vol.27 (6), p.333

1950

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Fatty acid composition of fats of differing melting points extracted from ram subcutaneous tissue

Lipids, 1988-11, Vol.23 (11), p.1049-1052

1988

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Impact of climate change on crop suitability in sub-Saharan Africa in parameterized and convection-permitting regional climate models

Environmental research letters, 2020-09, Vol.15 (9), p.94086

2020

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Metabolic dysfunction in human skin: Restoration of mitochondrial integrity and metabolic output by nicotinamide (niacinamide) in primary dermal fibroblasts from older aged donors

Aging cell, 2020-10, Vol.19 (10), p.e13248-n/a

2020

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A Local-to-Large Scale View of Maritime Continent Rainfall: Control by ENSO, MJO, and Equatorial Waves

Journal of climate, 2021-11, Vol.34 (22), p.8933-8953

2021

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A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion

Effect of extraction method on functional properties of flaxseed protein concentrates

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

Interactions between milk fat globules and green tea catechins

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time

Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion

Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle

The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process

Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion

Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion

Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying

Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle

Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis

Protein-Stabilised Emulsions

Hardness in water—A demonstration

Borax beads—Preparation of an exhibit

Fatty acid composition of fats of differing melting points extracted from ram subcutaneous tissue

Impact of climate change on crop suitability in sub-Saharan Africa in parameterized and convection-permitting regional climate models

Metabolic dysfunction in human skin: Restoration of mitochondrial integrity and metabolic output by nicotinamide (niacinamide) in primary dermal fibroblasts from older aged donors

A Local-to-Large Scale View of Maritime Continent Rainfall: Control by ENSO, MJO, and Equatorial Waves

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