Items where Division is "Food Research Group" and Year is 2020

A

Ashwell, M., Gibson, S., Bellisle, F., Buttriss, J., Drewnowski, A., Fantino, M., Gallagher, A. M., de Graaf, K., Goscinny, S., Hardman, C. A., Laviada-Molina, H., López-García, R., Magnuson, B., Mellor, D., Rogers, P. J., Rowland, I., Russell, W., Sievenpiper, J. L. and la Vecchia, C. (2020) Expert consensus on low-calorie sweeteners: facts, research gaps and suggested actions. Nutrition Research Reviews, 33 (1). pp. 145-154. ISSN 0954-4224 doi: 10.1017/S0954422419000283

H

Hartstra, A. V., Schüppel, V., Imangaliyev, S., Schrantee, A., Prodan, A., Collard, D., Levin, E., Dallinga-Thie, G., Ackermans, M. T., Winkelmeijer, M., Havik, S. R., Metwaly, A. ORCID: https://orcid.org/0000-0001-5740-0230, Lagkouvardos, I., Nier, A., Bergheim, I., Heikenwalder, M., Dunkel, A., Nederveen, A. J., Liebisch, G., Mancano, G., Claus, S. P., Benítez-Páez, A., la Fleur, S. E., Bergman, J. J., Gerdes, V., Sanz, Y., Booij, J., Kemper, E., Groen, A. K., Serlie, M. J., Haller, D. and Nieuwdorp, M. (2020) Infusion of donor feces affects the gut–brain axis in humans with metabolic syndrome. Molecular Metabolism, 42. 101076. ISSN 22128778 doi: 10.1016/j.molmet.2020.101076

M

Ma, F., Wang, R., Li, X., Kang, W., Bell, A. E., Zhao, D., Liu, X. and Chen, W. (2020) Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb. Food Chemistry, 311. 126039. ISSN 1873-7072 doi: 10.1016/j.foodchem.2019.126039

P

Pandey, V. K., Upadhyay, S. N., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Mishra, P. K. (2020) Antimicrobial biodegradable chitosan-based composite nano-layers for food packaging. International Journal of Biological Macromolecules, 157. pp. 212-219. ISSN 0141-8130 doi: 10.1016/j.ijbiomac.2020.04.149

Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B. and Laureati, M. (2020) Cross-national differences in child food neophobia: a comparison of five European countries. Food Quality and Preference, 81. 103861. ISSN 0950-3293 doi: 10.1016/j.foodqual.2019.103861

S

Scott, K. P., Grimaldi, R., Cunningham, M., Sarbini, S. R., Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065, Tang, M. L., Lee, J. C.-Y., Yau, Y. F., Ansell, J., Theis, S., Yang, K., Menon, R., Arfsten, J., Manurung, S., Gourineni, V. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (2020) Developments in understanding and applying prebiotics in research and practice - an ISAPP conference paper. Journal of Applied Microbiology, 128 (4). pp. 934-948. ISSN 1364-5072 doi: 10.1111/jam.14424

W

Wang, Y., Zhao, J., Zhang, W., Liu, C., Jauregi, P. and Huang, M. (2020) Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids, 100. 105397. ISSN 0268-005X doi: 10.1016/j.foodhyd.2019.105397