The National Bakery School
| Type | Division |
|---|---|
| School | Applied Sciences |
Latest research outputs
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Diet and the microbiome in precision medicine
Toribio-Mateas, M. and Bester, A. (2021). Diet and the microbiome in precision medicine. in: Faintuch, Joel and Faintuch, Salomao (ed.) Precision Medicine for Investigators, Practitioners and Providers Academic Press. pp. 445-452Book chapter
Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study
Toribio-Mateas, M., Bester, A. and Klimenko, N. (2021). Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study. Foods (Basel, Switzerland). 10 (9), p. 2040. https://doi.org/10.3390/foods10092040Journal article
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.2020.31.005064Journal 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-C5-090Conference 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.1000197Journal 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. 42-44Book 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-16000120Journal 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-1000108Journal 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-04-2013-0059Journal 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.1669Journal 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.2004.06.007Journal article
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Christidou, Vasiliki
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Ojinnaka, Delia
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