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  1. Article › Research › Peer-reviewed
  2. Publications content icon
    Published

    The effect of electrical processing on mass transfer in beetroot and model gels

    Taghi Miri, Serafim Bakalis & Peter Fryer, 1 Oct 2012, In: Journal of Food Engineering. 112, 3, p. 208-217 10 p.

    Research output: Contribution to journal › Article › peer-review

  3. Publications content icon
    Published

    The effect of reduced-fat labelling on chocolate expectations

    Jennifer Norton, Peter Fryer, 1 Apr 2013, In: Food Quality and Preference. 28, 1, p. 101-105 5 p.

    Research output: Contribution to journal › Article › peer-review

  4. Publications content icon
    Published

    The effect of sugars on agar fluid gels and the stabilisation of their foams

    Tom Mills, Ian Norton & Abigail Norton-Welch, 1 Feb 2019, In: Food Hydrocolloids. 87, p. 371-381 11 p.

    Research output: Contribution to journal › Article › peer-review

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    Published

    The influence of recent tasting experience on expected liking for foods

    Eric Robinson, Jacqueline Blissett & Suzanne Higgs, 1 Jan 2013, In: Food Quality and Preference. 27, 1, p. 101-106 6 p.

    Research output: Contribution to journal › Article › peer-review

  6. Publications content icon
    Published

    The safety and tolerability of a potential alginate-based iron chelator: results of a healthy participant study

    Richard Horniblow, Andrew Beggs, Tariq Iqbal & Chris Tselepis, 21 Mar 2019, In: Nutrients. 11, 3, 674.

    Research output: Contribution to journal › Article › peer-review

  7. Publications content icon
    Published

    Toxicological effect of single contaminants and contaminant mixtures associated with plant ingredients in novel salmon feeds

    Jennifer Kirwan, Ulf Sommer, Mark Viant, 1 Nov 2014, In: Food and Chemical Toxicology. 73, p. 157-174 18 p.

    Research output: Contribution to journal › Article › peer-review

  8. Publications content icon
    Published

    UK dietary exposure to PCDD/Fs, PCBs, PBDD/Fs, PBBs and PBDEs: comparison of results from 24-h duplicate diets and total diet studies

    Stuart Harrad, 2 Jan 2017, In: Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment. 34, 1, p. 65-77 13 p.

    Research output: Contribution to journal › Article › peer-review

  9. Publications content icon
    Published

    Understanding consumer perception of deep-fried battered and breaded coatings

    Abigail Norton-Welch & Tom Mills, Dec 2020, In: Journal of Texture Studies. 51, 6, p. 891-901 11 p.

    Research output: Contribution to journal › Article › peer-review

  10. Publications content icon
    Published

    Understanding the encapsulation and release of small molecular weight model actives from alginate fluid gels

    Fabio Smaniotto, Ioanna Zafeiri, Valentina Prosapio & Fotis Spyropoulos, 23 Jan 2021, In: Food Structure. 27, 100179.

    Research output: Contribution to journal › Article › peer-review

  11. Publications content icon
    Published

    Validation of Thermal Processing Using Time-Temperature Indicators as Process Probes

    Peter Fryer, Mark Simmons & Serafim Bakalis, 1 Jan 2008, In: Japan Journal of Food Engineering. 9, 1, p. 33-42 10 p.

    Research output: Contribution to journal › Article › peer-review

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