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Chemical characterisation and analysis of the cell wall polysaccharides of duckweed (Lemna minor)

Carbohydrate polymers, 2014-10, Vol.111, p.410-418

2014

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Simultaneous saccharification and fermentation of steam exploded duckweed: Improvement of the ethanol yield by increasing yeast titre

Bioresource technology, 2015-10, Vol.194, p.263-269

2015

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Enzymatic saccharification of duckweed (Lemna minor) biomass without thermophysical pretreatment

Biomass & bioenergy, 2012-12, Vol.47, p.354-361

2012

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Steam explosion pretreatment and enzymatic saccharification of duckweed (Lemna minor) biomass

Biomass & bioenergy, 2015-01, Vol.72, p.206-215

2015

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Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)

Journal of food engineering, 2007-09, Vol.82 (2), p.114-120

2007

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Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety

Journal of food engineering, 2008-07, Vol.87 (2), p.172-180

2008

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Dynamic mechanical and dielectric characterisation of amylose–glycerol films

Carbohydrate polymers, 2001-03, Vol.44 (3), p.247-253

2001

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Phase and glass transition behaviour of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch

Carbohydrate polymers, 1997-12, Vol.34 (4), p.275-282

1997

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Characterisation of Ripening and Pressure-Induced Changes in Tomato Pericarp Using NMR Relaxometry

Applied magnetic resonance, 2009-11, Vol.36 (1), p.35-47

2009

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Total food: sustainability of the agri-food chain.

1, 2009

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Multidimensional NMR cross-correlation relaxation study of carrot phloem and xylem. Part I: Peak assignment

Applied magnetic resonance, 2009-05, Vol.35 (4), p.521-535

2009

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Multidimensional NMR cross-correlation relaxation study of carrot phloem and xylem. Part II: Thermal and high-pressure processing

Applied magnetic resonance, 2009-05, Vol.35 (4), p.537-547

2009

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Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion ( Allium cepa)

Food chemistry, 1999-02, Vol.64 (2), p.257-261

1999

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Developing a methodology to replace peat in UK horticulture with responsibly sourced alternative raw materials

Acta horticulturae, 2019-01 (1266), p.109-120

2019

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Ageing of rubbery thermoplastic barley and oat starches

Carbohydrate polymers, 1999, Vol.39 (1), p.43-51

1999

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Editorial

Food chemistry, 2016-05, Vol.198, p.1-1

2016

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Effect of the Interfacial Layer Composition on the Properties of Emulsion Creams

Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5611-5619

2007

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RETAINING CELL WALL STRUCTURE IN PRODUCING QUALITY COMPOSTS TO REPLACE PEAT AS GROWING MEDIA

Acta horticulturae, 2013 (1013), p.181-188

2013

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Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Innovative food science & emerging technologies, 2011-07, Vol.12 (3), p.226-234

2011

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Ripening-related changes in the cell walls of Spanish pear (Pyrus communis) [plasmodesmata]

Physiologia plantarum, 1994-08, Vol.91 (4), p.671-679

1994

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Isolation and characterisation of novel starch mutants of oats

Journal of cereal science, 2004-07, Vol.40 (1), p.69-79

2004

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Corrigendum to “Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)” [J. Food Eng. 82 (2007) 114–120]

Journal of food engineering, 2008, Vol.84 (1), p.179-179

2008

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Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Journal of the science of food and agriculture, 2006-04, Vol.86 (6), p.902-907

2006

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Particle dynamics in a transient gel network - ageing of a monodisperse emulsion

Food Colloids: Interactions, Microstructure and Processing, 2005

2005

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Application of Orange Fibre as a Functional Ingredient in botifarró: A Spanish Blood-Sausage

Total Food: Sustainability of the Agri-Food Chain, 2009

2009

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Chemical characterisation and analysis of the cell wall polysaccharides of duckweed (Lemna minor)

Simultaneous saccharification and fermentation of steam exploded duckweed: Improvement of the ethanol yield by increasing yeast titre

Enzymatic saccharification of duckweed (Lemna minor) biomass without thermophysical pretreatment

Steam explosion pretreatment and enzymatic saccharification of duckweed (Lemna minor) biomass

Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)

Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety

Dynamic mechanical and dielectric characterisation of amylose–glycerol films

Phase and glass transition behaviour of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch

Characterisation of Ripening and Pressure-Induced Changes in Tomato Pericarp Using NMR Relaxometry

Total food: sustainability of the agri-food chain.

Multidimensional NMR cross-correlation relaxation study of carrot phloem and xylem. Part I: Peak assignment

Multidimensional NMR cross-correlation relaxation study of carrot phloem and xylem. Part II: Thermal and high-pressure processing

Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion ( Allium cepa)

Developing a methodology to replace peat in UK horticulture with responsibly sourced alternative raw materials

Ageing of rubbery thermoplastic barley and oat starches

Editorial

Effect of the Interfacial Layer Composition on the Properties of Emulsion Creams

RETAINING CELL WALL STRUCTURE IN PRODUCING QUALITY COMPOSTS TO REPLACE PEAT AS GROWING MEDIA

Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Ripening-related changes in the cell walls of Spanish pear (Pyrus communis) [plasmodesmata]

Isolation and characterisation of novel starch mutants of oats

Corrigendum to “Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)” [J. Food Eng. 82 (2007) 114–120]

Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation

Particle dynamics in a transient gel network - ageing of a monodisperse emulsion

Application of Orange Fibre as a Functional Ingredient in botifarró: A Spanish Blood-Sausage

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