Professor Ian Fisk
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Genetic improvement of tomato by targeted control of fruit softening
S Uluisik, NH Chapman, R Smith, M Poole, G Adams, RB Gillis, ...
Nature biotechnology 34 (9), 950-952, 2016
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
C Soukoulis, L Yonekura, HH Gan, S Behboudi-Jobbehdar, C Parmenter, ...
Food Hydrocolloids 39, 231-242, 2014
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
N Caporaso, MB Whitworth, C Cui, ID Fisk
Food Research International 108, 628-640, 2018
Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil
D Iwanaga, DA Gray, ID Fisk, EA Decker, J Weiss, DJ McClements
Journal of agricultural and food chemistry 55 (21), 8711-8716, 2007
Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable Microencapsulated L. acidophilus NCIMB 701748
S Behboudi-Jobbehdar, C Soukoulis, L Yonekura, I Fisk
Drying Technology 31 (11), 1274-1283, 2013
Protein content prediction in single wheat kernels using hyperspectral imaging
N Caporaso, MB Whitworth, ID Fisk
Food chemistry 240, 32-42, 2018
Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains
N Caporaso, MB Whitworth, ID Fisk
Applied spectroscopy reviews 53 (8), 667-687, 2018
Cold plasma: A new technology to modify wheat flour functionality
N Bahrami, D Bayliss, G Chope, S Penson, T Perehinec, ID Fisk
Food chemistry 202, 247-253, 2016
Determination of volatile marker compounds of common coffee roast defects
N Yang, C Liu, X Liu, TK Degn, M Munchow, I Fisk
Food Chemistry 211, 206-214, 2016
Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and …
L Yonekura, H Sun, C Soukoulis, I Fisk
Journal of functional foods 6, 205-214, 2014
Stability of Lactobacillus rhamnosus GG in prebiotic edible films
C Soukoulis, S Behboudi-Jobbehdar, L Yonekura, C Parmenter, ID Fisk
Food Chemistry 159, 302-308, 2014
Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying
C Soukoulis, S Behboudi-Jobbehdar, L Yonekura, C Parmenter, I Fisk
Food and bioprocess technology 7, 1255-1268, 2014
Ice cream as a vehicle for incorporating health‐promoting ingredients: Conceptualization and overview of quality and storage stability
C Soukoulis, ID Fisk, T Bohn
Comprehensive Reviews in Food Science and Food Safety 13 (4), 627-655, 2014
Sunflower-seed oil body emulsions: rheology and stability assessment of a natural emulsion
DA White, ID Fisk, JR Mitchell, B Wolf, SE Hill, DA Gray
Food Hydrocolloids 22 (7), 1224-1232, 2008
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
D Giacalone, TK Degn, N Yang, C Liu, I Fisk, M Münchow
Food quality and preference 71, 463-474, 2019
Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films
C Soukoulis, P Singh, W Macnaughtan, C Parmenter, ID Fisk
Food hydrocolloids 52, 876-887, 2016
Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate
C Soukoulis, S Behboudi-Jobbehdar, W Macnaughtan, C Parmenter, ...
Food hydrocolloids 70, 345-355, 2017
Discrimination of roast and ground coffee aroma
ID Fisk, A Kettle, S Hofmeister, A Virdie, JS Kenny
Flavour 1, 1-9, 2012
Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
N Caporaso, MB Whitworth, S Grebby, ID Fisk
Food Research International 106, 193-203, 2018
Impact of salt crystal size on in‐mouth delivery of sodium and saltiness perception from snack foods
R Rama, N Chiu, M Carvalho Da Silva, L Hewson, J Hort, ID Fisk
Journal of Texture Studies 44 (5), 338-345, 2013
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