National Bakery School

Type	Division
School	Applied Sciences

Latest research outputs

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Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans

Bester, A., O’Brien, M., Cotter, P.D., Dam, S. and Civai, C. (2023). Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans. Foods. 12 (13), p. 2480. https://doi.org/10.3390/foods12132480

Journal article

Sustainability and Consumer Education on Food Sustainability

Moeti, I. (2022). Sustainability and Consumer Education on Food Sustainability. Masters Thesis London South Bank University National Bakery School https://doi.org/10.18744/lsbu.936y5

Masters Thesis

Risk benefit assessment of acrylamide in bakery products and bread

Aouzelleg, A. and Ojinnaka, D. (2022). Risk benefit assessment of acrylamide in bakery products and bread. Nutrition and Food Science. https://doi.org/10.1108/nfs-09-2022-0312

Journal article

Can pea and white hemp proteins be used as a more sustainable protein source to improve nutritional and sensory results in gluten-free baked products?

Niccum, C. (2022). Can pea and white hemp proteins be used as a more sustainable protein source to improve nutritional and sensory results in gluten-free baked products? PhD Thesis London South Bank University National Bakery School https://doi.org/10.18744/lsbu.91w90

PhD Thesis

Alternative Proteins Feeding The World: Inclusion Of Cricket Powder In Cereal- Based Products

Petrie, D. (2022). Alternative Proteins Feeding The World: Inclusion Of Cricket Powder In Cereal- Based Products. PhD Thesis London South Bank University National Bakery School https://doi.org/10.18744/lsbu.91w8z

PhD Thesis

Acrylamide in West African Foods; an Awareness and Consumption survey

Akinosun, T., Ojinnaka, D. and Aouzelleg, A. (2020). Acrylamide in West African Foods; an Awareness and Consumption survey. Journal of Experimental Food Science and Nutrition.

Journal article

Micro and Nano Plastics: A Consumer Perception Study on the Environment, Food Safety Threat and Control Systems

Ojinnaka, D. and Aw, M. (2020). Micro and Nano Plastics: A Consumer Perception Study on the Environment, Food Safety Threat and Control Systems. Biomedical Journal of Scientific & Technical Research. 32 (2). https://doi.org/10.26717/BJSTR.2020.31.005064

Journal article

An awareness survey on the presence and implications of acrylamide in West African foods and the extent of consumption of such foods

Akinosun, T., Ojinnaka, D. and Aouzelleg, A. (2018). An awareness survey on the presence and implications of acrylamide in West African foods and the extent of consumption of such foods. European Food Chemistry Congress. Netherlands 26 - 27 Jul 2018 Longdom Publishing SL. https://doi.org/10.4172/2157-7110-C5-090

Conference poster

Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts

Shivembe, A. and Ojinnaka, D. (2017). Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts. Integrative Food, Nutrition and Metabolism. 4 (6). https://doi.org/10.15761/ifnm.1000197

Journal article

Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma

Aouzelleg, A. (2016). Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma. in: Hingley, M.K., Angel R.J., Memery J. and Vanhamme J. (ed.) A Stakeholder Approach to Managing Food Gower Publishing Ltd. pp. 42-44

Book chapter

Determination of Arsenic in Thai Rice

Ojinnaka, D. and Beck, N. (2016). Determination of Arsenic in Thai Rice. Food Science & Nutrition Technology. 2 (2). https://doi.org/10.23880/fsnt-16000120

Journal article

Legislative control of quinoa in the United Kingdom and European Union

Ojinnaka, D (2016). Legislative control of quinoa in the United Kingdom and European Union. Madridge Journal of Food Technology. 1 (1), pp. 53 - 57 (4). https://doi.org/10.18689/mjft-1000108

Journal article

High pressure control of protein structure and functionality

Aouzelleg, A. (2014). High pressure control of protein structure and functionality. nutrition and food science. 44 (1), pp. 41-46. https://doi.org/10.1108/NFS-04-2013-0059

Journal article

Molecular studies of pressure & temperature induced structural changes in protein

Aouzelleg, A., Bull L-A, Price N.C. and Kelly S.M (2004). Molecular studies of pressure & temperature induced structural changes in protein. Journal of the science of food and agriculture. 84 (5), pp. 398-404. https://doi.org/10.1002/jsfa.1669

Journal article

Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate

Aouzelleg, A. and Bull L-A (2004). Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate. Food research international. 37 (10), pp. 933-940. https://doi.org/10.1016/j.foodres.2004.06.007

Journal article