All Stories

  1. Unlocking potential of hyperspectral imaging: Enhancing bread quality

    Article • Journal of Cereal Science, June 2026, Elsevier

    Ian Fisk

  2. Formulation of Personalized, Fortified Beverage Nanoemulsions for Space Exploration with Omega-3 Polyunsaturated Fatty Acids

    Article • ACS Food Science & Technology, April 2026, American Chemical Society (ACS)

    Ian Fisk

  3. Heterogeneity in seed traits: an overlooked breeding opportunity

    Article • Trends in Plant Science, April 2026, Elsevier

    Ian Fisk

  4. Ascorbic acid mediated hydrolysis of galactomannans

    Article • Food Hydrocolloids, March 2026, Elsevier

    Ian Fisk

  5. Elucidation of Key Aroma Compounds in Steamed and Roasted Cultivated Pufferfish ( Takifugu rubripes ) by Means of the Sensomics Approach

    Article • Journal of Agricultural and Food Chemistry, January 2026, American Chemical Society (ACS)

    Ian Fisk

  6. TMT-based quantitative proteomic assessment of Vicia sativa induced neurotoxicity by β-cyano-L-alanine and γ-glutamyl-β-cyano-L-alanine in SH-SY5Y cells

    Article • Scientific Reports, December 2025, Springer Science + Business Media

    Ian Fisk

  7. Treatment of fruit juices with β-glucosidase for release of aroma precursors

    Article • Food Chemistry, November 2025, Elsevier

    Ian Fisk

  8. Mutations in HOMEOBOX DOMAIN-2 improve grain protein content in wheat without significantly affecting grain yield and senescence

    Article • October 2025, openRxiv

    Ian Fisk

  9. Unraveling the lipid photooxidation reactions in salmon oil under different light wavelength conditions via omics approaches

    Article • Food Chemistry, October 2025, Elsevier

    Ian Fisk

  10. Detection of aphid infestation on faba bean (Vicia faba L.) by hyperspectral imaging and spectral information divergence methods

    Article • Journal of Plant Diseases and Protection, June 2025, Springer Science + Business Media

    Ian Fisk

  11. Evaluating the impact of simulated microgravity of a Random Positioning Machine on the stability of emulsions applying scaling analysis via dimensionless numbers

    Article • April 2025, American Chemical Society (ACS)

    Ian Fisk

  12. TMT-based quantitative proteomic assessment of Vicia sativa induced neurotoxicity by β-cyano-L-alanine and γ-glutamyl-β-cyano-L-alanine in SH-SY5Y cells

    Article • April 2025, openRxiv

    Ian Fisk

  13. Gaussian mixture model clustering allows accurate semantic image segmentation of wheat kernels from near-infrared hyperspectral images

    Article • Chemometrics and Intelligent Laboratory Systems, April 2025, Elsevier

    Ian Fisk

  14. It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla

    Article • Science Talks, March 2025, Elsevier

    Ian Fisk

  15. Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning

    Article • Food Chemistry, February 2025, Elsevier

    Ian Fisk

  16. Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)

    Article • Food Chemistry, February 2025, Elsevier

    Ian Fisk

  17. Evaluating the impact of simulated microgravity of a random positioning machine on the stability of emulsions applying scaling analysis via dimensionless numbers

    Article • Soft Matter, January 2025, Royal Society of Chemistry

    Ian Fisk

  18. Flow-Made Fertilisers for Cherry Belle Radish (Raphanus Sativus L.) Growth in Acidic and Calcareous Soils

    Article • January 2025, Elsevier

    Ian Fisk

  19. Hydrodynamic Analysis of Submerged Micro-Jets: Interplay of Jet Dynamics for Nox Synthesis

    Article • January 2025, Elsevier

    Ian Fisk

  20. Sustainable fertiliser mesh, ‘4D’-precision engineered by flow chemistry: minimising agrochemical pollution

    Article • Green Chemistry, January 2025, Royal Society of Chemistry

    Ian Fisk

  21. Aroma and metabolite profiling in duckweeds: Exploring species and ecotypic variation to enable wider adoption as a food crop

    Article • Journal of Agriculture and Food Research, December 2024, Elsevier

    Ian Fisk

  22. Cosmic‐Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station

    Article • Advanced Healthcare Materials, October 2024, Wiley

    Ian Fisk

  23. Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method

    Article • Journal of Food Composition and Analysis, September 2024, Elsevier

    Ian Fisk

  24. Advancing insights into microgravity induced muscle changes using Caenorhabditis elegans as a model organism

    Article • npj Microgravity, July 2024, Springer Science + Business Media

    Ian Fisk

  25. Esterification and volatile compound manipulation using radiofrequency cold plasma

    Article • Innovative Food Science & Emerging Technologies, July 2024, Elsevier

    Ian Fisk

  26. Digital Twins in Agriculture: Orchestration and Applications

    Article • Journal of Agricultural and Food Chemistry, May 2024, American Chemical Society (ACS)

    Ian Fisk

  27. Tracking dry gin volatile organic compounds over distillation: a time course study

    Article • Journal of the Institute of Brewing, May 2024, The Institute of Brewing & Distilling

    Ian Fisk

  28. Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread

    Article • Journal of Cereal Science, May 2024, Elsevier

    Ian Fisk

  29. Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station

    Article • February 2024, Springer Science + Business Media

    Ian Fisk

  30. Modeling of Space Crop-Based Dishes for Optimal Nutrient Delivery to Astronauts and Beyond on Earth

    Article • ACS Food Science & Technology, December 2023, American Chemical Society (ACS)

    Ian Fisk

  31. Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries

    Article • Innovative Food Science & Emerging Technologies, December 2023, Elsevier

    Kerry Wilkinson, Ian Fisk

  32. The role of plant vasculature in tackling N2O emissions

    Article • Trends in Plant Science, December 2023, Elsevier

    Ian Fisk

  33. Challenges facing sustainable protein production: Opportunities for cereals

    Article • Plant Communications, November 2023, Elsevier

    Rahul Bhosale, Ian Fisk

  34. Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds

    Article • Food Control, November 2023, Elsevier

    Ian Fisk

  35. Reviving grain quality in wheat through non‐destructive phenotyping techniques like hyperspectral imaging

    Article • Food and Energy Security, September 2023, Wiley

    Rahul Bhosale, Ian Fisk

  36. A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review

    Article • International Journal of Food Science & Technology, August 2023, Oxford University Press (OUP)

    Ian Fisk

  37. Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans

    Article • Frontiers in Nutrition, July 2023, Frontiers

    Ian Fisk

  38. Microfluidic Spontaneous Emulsification for Generation of O/W Nanoemulsions—Opportunity for In‐Space Manufacturing

    Article • Advanced Healthcare Materials, May 2023, Wiley

    Ian Fisk

  39. Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems

    Article • Food Research International, February 2023, Elsevier

    Ian Fisk

  40. Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

    Article • Food Science and Technology, January 2023, FapUNIFESP (SciELO)

    Ian Fisk

  41. Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat

    Article • Green Chemistry, January 2023, Royal Society of Chemistry

    Ian Fisk

  42. Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration

    Article • Plant Physiology and Biochemistry, January 2023, Elsevier

    Ian Fisk

  43. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation

    Article • Food Research International, December 2022, Elsevier

    Ian Fisk

  44. Volatile profiles of commercial vetch prepared via different processing methods

    Article • Food Chemistry, November 2022, Elsevier

    Kerry Wilkinson, Ian Fisk

  45. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation

    Article • Food Chemistry, September 2022, Elsevier

    Ian Fisk

  46. Impact of agro-forestry systems on the aroma generation of coffee beans

    Article • Frontiers in Nutrition, August 2022, Frontiers

    Ian Fisk

  47. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems

    Article • Food Chemistry, August 2022, Elsevier

    Ian Fisk

  48. Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review

    Article • The journal of nutrition health & aging, July 2022, Elsevier

    Ian Fisk

  49. In‐Space Manufacturing and Resources

    Article • July 2022, Wiley

    Ian Fisk

  50. Dynamic release and perception of key odorants in grilled eel during chewing

    Article • Food Chemistry, June 2022, Elsevier

    Ian Fisk

  51. Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules

    Article • Food Research International, May 2022, Elsevier

    Ian Fisk

  52. Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem

    Article • Frontiers in Astronomy and Space Sciences, March 2022, Frontiers

    Ian Fisk

  53. Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes

    Article • Food Chemistry, March 2022, Elsevier

    Ian Fisk

  54. Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging

    Article • Food Chemistry, March 2022, Elsevier

    Ian Fisk

  55. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing

    Article • Food Chemistry, January 2022, Elsevier

    Ian Fisk

  56. Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics

    Article • Food Chemistry, January 2022, Elsevier

    Ian Fisk

  57. APCI-MS/MS—An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds

    Article • November 2021, American Chemical Society (ACS)

    Ian Fisk

  58. Influence of essential inorganic elements on flavour formation during yeast fermentation

    Article • Food Chemistry, November 2021, Elsevier

    Ian Fisk

  59. The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

    Article • Appetite, November 2021, Elsevier

    Ian Fisk

  60. Physicochemical design rules for the formulation of novel salt particles with optimised saltiness

    Article • Food Chemistry, October 2021, Elsevier

    Ian Fisk

  61. Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

    Article • Scientific Reports, August 2021, Springer Science + Business Media

    Ian Fisk

  62. Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review

    Article • Journal of Food Science, August 2021, Wiley

    Ian Fisk

  63. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions

    Article • Food Chemistry, August 2021, Elsevier

    Ian Fisk

  64. Age group determines the acceptability of protein derived off-flavour

    Article • Food Quality and Preference, July 2021, Elsevier

    Ian Fisk

  65. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles

    Article • Food Chemistry X, June 2021, Elsevier

    Ian Fisk

  66. Structure-based protein function prediction using graph convolutional networks

    Article • Nature Communications, May 2021, Springer Science + Business Media

    Ian Fisk

  67. Mechanisms of umami taste perception: From molecular level to brain imaging

    Article • Critical Reviews in Food Science and Nutrition, May 2021, Taylor & Francis

    Ian Fisk

  68. Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging

    Article • Food Chemistry, May 2021, Elsevier

    Ian Fisk

  69. Flavour distribution and release from gelatine-starch matrices

    Article • Food Hydrocolloids, March 2021, Elsevier

    Ian Fisk

  70. Impact of capsaicin on aroma release and perception from flavoured solutions

    Article • LWT, March 2021, Elsevier

    Ian Fisk

  71. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

    Article • Food Chemistry X, March 2021, Elsevier

    Ian Fisk

  72. Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking

    Article • Food Chemistry X, March 2021, Elsevier

    Ian Fisk

  73. Microfluidic encapsulation for controlled release and its potential for nanofertilisers

    Article • Chemical Society Reviews, January 2021, Royal Society of Chemistry

    Ian Fisk

  74. The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

    Article • Food & Function, January 2021, Royal Society of Chemistry

    Ian Fisk

  75. The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

    Article • Food & Function, January 2021, Royal Society of Chemistry

    Ian Fisk

  76. Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics

    Article • Scientific Reports, November 2020, Springer Science + Business Media

    Ian Fisk

  77. Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins

    Article • European Biophysics Journal, November 2020, Springer Science + Business Media

    Ian Fisk

  78. Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

    Article • npj Science of Food, October 2020, Springer Science + Business Media

    Ian Fisk

  79. Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices

    Article • Food Chemistry, September 2020, Elsevier

    Ian Fisk

  80. Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol

    Article • Food Chemistry, August 2020, Elsevier

    Ian Fisk

  81. Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir

    Article • European Journal of Pharmaceutics and Biopharmaceutics, July 2020, Elsevier

    Ian Fisk

  82. Impact of capsaicin on aroma release: in vitro and in vivo analysis

    Article • Food Research International, July 2020, Elsevier

    Ian Fisk

  83. Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source

    Article • Frontiers in Plant Science, June 2020, Frontiers

    Ian Fisk

  84. Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214]

    Article • Food Chemistry, June 2020, Elsevier

    Ian Fisk

  85. Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer

    Article • Journal of Food Process Engineering, May 2020, Wiley

    Ian Fisk

  86. Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.)

    Article • Frontiers in Plant Science, May 2020, Frontiers

    Ian Fisk

  87. Common Vetch: a drought tolerant, high protein neglected leguminous crop with potential as a sustainable food source

    Article • February 2020, openRxiv

    Ian Fisk

  88. The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins

    Article • Scientific Reports, January 2020, Springer Science + Business Media

    Ian Fisk

  89. Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS

    Article • Food Research International, December 2019, Elsevier

    Ian Fisk

  90. Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

    Article • Food Chemistry, October 2019, Elsevier

    Ian Fisk

  91. Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour

    Article • International Journal of Biological Macromolecules, October 2019, Elsevier

    Ian Fisk

  92. An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

    Article • npj Science of Food, July 2019, Springer Science + Business Media

    Ian Fisk

  93. The fifth international conference on Food Oral Processing, University of Nottingham, July 2018

    Article • Journal of Texture Studies, June 2019, Wiley

    Ian Fisk

  94. Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (APCI‐MS)

    Article • International Journal of Food Science & Technology, May 2019, Oxford University Press (OUP)

    Ian Fisk

  95. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

    Article • Food Chemistry, May 2019, Elsevier

    Ian Fisk

  96. Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity

    Article • Food Biophysics, April 2019, Springer Science + Business Media

    Ian Fisk

  97. A non-invasive measurement of tongue surface temperature

    Article • Food Research International, February 2019, Elsevier

    Ian Fisk

  98. Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

    Article • Food Quality and Preference, January 2019, Elsevier

    Ian Fisk

  99. Modifying Robusta coffee aroma by green bean chemical pre-treatment

    Article • Food Chemistry, January 2019, Elsevier

    Ian Fisk

  100. The role of phenolic compounds on olive oil aroma release

    Article • Food Research International, October 2018, Elsevier

    Ian Fisk

  101. Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release

    Article • Scientific Reports, September 2018, Springer Science + Business Media

    Ian Fisk

  102. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

    Article • Food Quality and Preference, September 2018, Elsevier

    Ian Fisk

  103. Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

    Article • Food Chemistry, August 2018, Elsevier

    Ian Fisk

  104. Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

    Article • Journal of Cereal Science, July 2018, Elsevier

    Ian Fisk

  105. Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging

    Article • Journal of Food Engineering, June 2018, Elsevier

    Ian Fisk

  106. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

    Article • Food Research International, June 2018, Elsevier

    Ian Fisk

  107. Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging

    Article • Food Research International, April 2018, Elsevier

    Ian Fisk

  108. Protein content prediction in single wheat kernels using hyperspectral imaging

    Article • Food Chemistry, February 2018, Elsevier

    Ian Fisk

  109. Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains

    Article • Applied Spectroscopy Reviews, January 2018, Taylor & Francis

    Ian Fisk

  110. The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps

    Article • Food & Function, January 2018, Royal Society of Chemistry

    Ian Fisk

  111. Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

    Article • Food Hydrocolloids, September 2017, Elsevier

    Ian Fisk

  112. Optimisation of octinyl succinic anhydride starch stablised w 1 /o/w 2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

    Article • Food Hydrocolloids, August 2017, Elsevier

    Ian Fisk

  113. Shade trees: a determinant to the relative success of organic versus conventional coffee production

    Article • Agroforestry Systems, July 2017, Springer Science + Business Media

    Ian Fisk

  114. Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake

    Article • Appetite, July 2017, Elsevier

    Ian Fisk

  115. Application of calibrations to hyperspectral images of food grains: example for wheat falling number

    Article • Journal of Spectral Imaging, April 2017, IM Publications

    Ian Fisk

  116. Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions

    Article • Journal of Food Engineering, December 2016, Elsevier

    Ian Fisk

  117. Determination of volatile marker compounds of common coffee roast defects

    Article • Food Chemistry, November 2016, Elsevier

    Ian Fisk

  118. Erratum: Corrigendum: Genetic improvement of tomato by targeted control of fruit softening

    Article • Nature Biotechnology, October 2016, Springer Science + Business Media

    Ian Fisk

  119. The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes

    Article • Plant Cell Reports, September 2016, Springer Science + Business Media

    Ian Fisk

  120. Genetic improvement of tomato by targeted control of fruit softening

    Article • Nature Biotechnology, July 2016, Springer Science + Business Media

    Ian Fisk

  121. Cold plasma: A new technology to modify wheat flour functionality

    Article • Food Chemistry, July 2016, Elsevier

    Ian Fisk

  122. Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

    Article • Food Chemistry, May 2016, Elsevier

    Ian Fisk

  123. Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions

    Article • Carbohydrate Polymers, April 2016, Elsevier

    Ian Fisk

  124. Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films

    Article • Food Hydrocolloids, January 2016, Elsevier

    Ian Fisk

  125. Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity

    Article • Food Chemistry, January 2016, Elsevier

    Ian Fisk

  126. Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting

    Article • The Analyst, January 2016, Royal Society of Chemistry

    Ian Fisk

  127. Sodium ion interaction with psyllium husk (Plantago sp.)

    Article • Food & Function, January 2016, Royal Society of Chemistry

    Ian Fisk

  128. Controlling salt and aroma perception through the inclusion of air fillers

    Article • LWT, September 2015, Elsevier

    Ian Fisk

  129. Programmed emulsions for sodium reduction in emulsion based foods

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Ian Fisk

  130. Stability of Lactobacillus rhamnosus GG in prebiotic edible films

    Article • Food Chemistry, September 2014, Elsevier

    Ian Fisk

  131. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

    Article • Food Hydrocolloids, August 2014, Elsevier

    Ian Fisk

  132. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2014, Wiley

    Dr Christos Soukoulis, Ian Fisk

  133. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

    Article • Critical Reviews in Food Science and Nutrition, March 2014, Taylor & Francis

    Ian Fisk

  134. Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – A case study: Geographical provenance and cultivar classification of monovarietal clarified apple juices

    Article • Food Chemistry, March 2014, Elsevier

    Ian Fisk

  135. Colour influences sensory perception and liking of orange juice

    Article • Flavour, January 2014, Springer Science + Business Media

    Ian Fisk

  136. Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion

    Article • Journal of Functional Foods, January 2014, Elsevier

    Ian Fisk

  137. Aroma and Oil Bodies

    Article • January 2014, Elsevier

    Ian Fisk

  138. Aroma and Flavor Solvent

    Article • January 2014, Elsevier

    Ian Fisk

  139. Aroma and Lipid

    Article • January 2014, Elsevier

    Ian Fisk

  140. Comparison of ambient solvent extraction methods for the analysis of fatty acids in non‐starch lipids of flour and starch

    Article • Journal of the Science of Food and Agriculture, November 2013, Wiley

    Ian Fisk

  141. Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus)

    Article • Food Research International, November 2013, Elsevier

    Ian Fisk

  142. Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing

    Article • Food Chemistry, November 2013, Elsevier

    Ian Fisk

  143. Spray Dried Probiotics

    Article • Drying Technology, August 2013, Taylor & Francis

    Ian Fisk

  144. Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

    Article • Food and Bioprocess Technology, May 2013, Springer Science + Business Media

    Ian Fisk

  145. Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo

    Article • LWT, April 2013, Elsevier

    Ian Fisk

  146. Impact of Salt Crystal Size on in‐Mouth Delivery of Sodium and Saltiness Perception from Snack Foods

    Article • Journal of Texture Studies, March 2013, Wiley

    Ian Fisk

  147. Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties

    Article • Journal of Cereal Science, January 2013, Elsevier

    Dr Samuel Furse, Ian Fisk

  148. Aroma delivery from spray dried coffee containing pressurised internalised gas

    Article • Food Research International, December 2012, Elsevier

    Ian Fisk

  149. Cafestol extraction yield from different coffee brew mechanisms

    Article • Food Research International, November 2012, Elsevier

    Ian Fisk

  150. Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC)

    Article • European Food Research and Technology, October 2012, Springer Science + Business Media

    Ian Fisk

  151. Discrimination of roast and ground coffee aroma

    Article • Flavour, August 2012, Springer Science + Business Media

    Ian Fisk

  152. Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

    Article • European Food Research and Technology, July 2012, Springer Science + Business Media

    Ian Fisk

  153. Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates

    Article • Oil & Soap, May 2012, Springer Science + Business Media

    Dr Samuel Furse, Ian Fisk

  154. Salt release from potato crisps

    Article • Food & Function, January 2012, Royal Society of Chemistry

    Ian Fisk

  155. Soybean ( Glycine max ) Oil Bodies and Their Associated Phytochemicals

    Article • Journal of Food Science, November 2011, Wiley

    Ian Fisk

  156. Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

    Article • European Food Research and Technology, March 2011, Springer Science + Business Media

    Ian Fisk

  157. In Vitro Assessment of the Bioaccessibility of Tocopherol and Fatty Acids from Sunflower Seed Oil Bodies

    Article • Journal of Agricultural and Food Chemistry, June 2009, American Chemical Society (ACS)

    Ian Fisk

  158. Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus

    Article • European Food Research and Technology, October 2008, Springer Science + Business Media

    Ian Fisk

  159. Oxidative stability of sunflower oil bodies

    Article • European Journal of Lipid Science and Technology, October 2008, Wiley

    Ian Fisk

  160. Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion

    Article • Food Hydrocolloids, October 2008, Elsevier

    Ian Fisk

  161. Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

    Article • Journal of Agricultural and Food Chemistry, September 2007, American Chemical Society (ACS)

    Ian Fisk

  162. Tocopherol—An intrinsic component of sunflower seed oil bodies

    Article • Oil & Soap, April 2006, Wiley

    Ian Fisk

  163. Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers

    Article • Journal of Cereal Science, March 2006, Elsevier

    Ian Fisk