1. Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics. Issue 1 (18th November 2022) Authors: Piornos, José A.; Koussissi, Elisabeth; Balagiannis, Dimitrios P.; Brouwer, Eric; Parker, Jane K. Journal: Comprehensive reviews in food science and food safety Issue: Volume 22:Issue 1(2023) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterisation of the chocolate aroma in roast jackfruit seeds. (30th August 2021) Authors: Spada, Fernanda Papa; Balagiannis, Dimitrios P.; Purgatto, Eduardo; do Alencar, Severino Matias; Canniatti-Brazaca, Solange Guidolin; Parker, Jane K. Journal: Food chemistry Issue: Volume 354(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. (1st June 2023) Authors: Göncüoğlu Taş, Neslihan; Kocadağlı, Tolgahan; Balagiannis, Dimitrios P.; Gökmen, Vural; Parker, Jane K. Journal: Food chemistry Issue: Volume 410(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. (30th June 2019) Authors: Balagiannis, Dimitrios P.; Mottram, Donald S.; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L.; Parker, Jane K. Journal: Food chemistry Issue: Volume 284(2019) Page Start: 236 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Mucoadhesion: A food perspective. (November 2017) Authors: Cook, Sarah L.; Bull, Stephanie P.; Methven, Lisa; Parker, Jane K.; Khutoryanskiy, Vitaliy V. Journal: Food hydrocolloids Issue: Volume 72(2017) Page Start: 281 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. (1st February 2018) Authors: Cook, Sarah L.; Woods, Samuel; Methven, Lisa; Parker, Jane K.; Khutoryanskiy, Vitaliy V. Journal: Food chemistry Issue: Volume 240(2018) Page Start: 482 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR. (16th April 2022) Authors: Bull, Stephanie P.; Khutoryanskiy, Vitaliy V.; Parker, Jane K.; Faka, Marianthi; Methven, Lisa Journal: Food chemistry Issue: Volume 374(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method. (September 2019) Authors: Piornos, José A.; Delgado, Alexia; de La Burgade, Rémi C.J.; Methven, Lisa; Balagiannis, Dimitrios P.; Koussissi, Elisabeth; Brouwer, Eric; Parker, Jane K. Journal: Food research international Issue: Volume 123(2019) Page Start: 317 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Polysaccharide food matrices for controlling the release, retention and perception of flavours. (June 2018) Authors: Cook, Sarah L.; Methven, Lisa; Parker, Jane K.; Khutoryanskiy, Vitaliy V. Journal: Food hydrocolloids Issue: Volume 79(2018) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix. (1st March 2021) Authors: Kocadağlı, Tolgahan; Methven, Lisa; Kant, Avinash; Parker, Jane K. Journal: Food chemistry Issue: Volume 339(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗