Items where Author is "Koutsidis, Georgios"

Farsi, Dominic, Lara Gallegos, Jose, Koutsidis, Georgios, Nelson, Andrew, Finnigan, Tim J. A., Cheung, William, Munoz, Jose and Commane, Daniel (2023) Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial. European Journal of Nutrition, 62 (3). pp. 1479-1492. ISSN 1436-6207

Knight, Matthew, McWilliam, Simon, Peck, Sarah, Koutsidis, Georgios, Chope, Gemma, Puddephat, Ian and Wedzicha, Bronislaw (2021) Kinetic modelling of acrylamide formation during the frying of potato chips. Food Chemistry, 352. p. 129305. ISSN 0308-8146

Kalendar, Ruslan, Sae-Lee, Chanachai, De Biasi, Julien, Robinson, Natassia, Barrow, Timothy M., Mathers, John C., Koutsidis, Georgios and Byun, Hyang-Min (2020) DNA methylation patterns of LINE-1 and Alu for pre-symptomatic dementia in type 2 diabetes. PLoS ONE, 15 (6). e0234578. ISSN 1932-6203

Mitsiogianni, Melina, Koutsidis, Georgios, Mavroudis, Nikos, Trafalis, Dimitrios, Botaitis, Sotiris, Franco, Rodrigo, Zoumpourlis, Vasilis, Amery, Tom, Galanis, Alex, Pappa, Aglaia and Panagiotidis, Mihalis (2019) The Role of Isothiocyanates as Cancer Chemo-Preventive, Chemo-Therapeutic and Anti-Melanoma Agents. Antioxidants, 8 (4). p. 106. ISSN 2076-3921

Starowicz, Małgorzata, Koutsidis, Georgios and Zieliński, Henryk (2019) Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside. Molecules, 24 (5). p. 982. ISSN 1420-3049

Cheng, Ho Ming, Koutsidis, Georgios, Lodge, John, Ammar, Ashor, Siervo, Mario and Lara Gallegos, Jose (2019) Lycopene and Tomato and risk of cardiovascular diseases: A systematic review and meta-analysis of epidemiological evidence. Critical Reviews in Food Science and Nutrition, 59 (1). pp. 141-158. ISSN 1040-8398

Starowicz, Małgorzata, Koutsidis, Georgios and Zieliński, Henryk (2018) Sensory analysis and aroma compounds of buckwheat containing products — a review. Critical Reviews in Food Science and Nutrition, 58 (11). pp. 1767-1779. ISSN 1040-8398

Dack, Rachael, Black, Gary, Koutsidis, Georgios and Usher, St John (2017) The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations. Food Chemistry, 232. pp. 595-601. ISSN 0308-8146

Cheng, Ho Ming, Koutsidis, Georgios, Lodge, John, Ashor, Ammar, Siervo, Mario and Lara, Jose (2017) Tomato and lycopene supplementation and cardiovascular risk factors: a systematic review and meta-analysis. Atherosclerosis, 257. pp. 100-108. ISSN 0021-9150

Peinado Pardo, Irene, Miles, William and Koutsidis, Georgios (2016) Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil. Food Chemistry, 212. pp. 612-619. ISSN 0308-8146

Constantinou, Costas and Koutsidis, Georgios (2016) Investigations on the Effect of Antioxidant Type and Concentration and Model System Matrix on Acrylamide Formation in Model Maillard Reaction Systems. Food Chemistry, 197 (A). pp. 769-775. ISSN 0308-8146

Peinado Pardo, Irene, Koutsidis, Georgios and Ames, Jenny (2015) Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT - Food Science and Technology, 66 (1). pp. 444-452. ISSN 0023-6438

Szawara-Nowak, Dorota, Koutsidis, Georgios, Wiczkowski, Wiesław and Zieliński, Henryk (2014) Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs). LWT - Food Science and Technology, 58 (2). pp. 327-334. ISSN 0023-6438

Periche Santamaria, Angela, Koutsidis, Georgios and Escriche, Isabel (2014) Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions. Plant Foods for Human Nutrition, 69 (1). pp. 1-7. ISSN 1573-9104

Peinado Pardo, Irene, Girón, J., Koutsidis, Georgios and Ames, Jenny (2014) Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66. pp. 36-44. ISSN 0963 9969

Ji, Wei, Koutsidis, Georgios, Luo, Ronnier, Hutchings, John, Akhtar, Mahmood, Megias, Francisco and Butterworth, Mick (2013) A digital imaging method for measuring banana ripeness. Color Research & Application, 38 (5). pp. 364-374. ISSN 0361-2317

Akhtar, Mahmood, Koutsidis, Georgios, Chan, Philip Shiu-Kin, Kanjee, Ushmi and Clayton, Graham (2010) Physical and chemical properties of dark chocolate processed using spinning disc reactor technology – effects of disc temperature and residence time. Food Manufacturing Efficiency, 3 (1). pp. 7-14. ISSN 1750-2683

Koutsidis, Georgios, Simons, Sandra, Thong, Yeong, Haldoupis, Yannis, Mojica-Lazaro, Jonas, Wedzicha, Bronislaw and Mottram, Donald (2009) Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems. Journal of Agricultural and Food Chemistry, 57 (19). pp. 9011-9015. ISSN 0021-8561

Koutsidis, Georgios, de la Fuente, Ana, Dimitriou, Chrisa, Kakoulli, Antonia, Wedzicha, Bronislaw and Mottram, Donald (2008) Acrylamide and pyrazine formation in model systems containing asparagine. Journal of Agricultural and Food Chemistry, 56 (15). pp. 6105-6112. ISSN 0021-8561

Koutsidis, Georgios, Elmore, Stephen, Oruna-Concha, Maria Jose, Campo, Mari Mar, Wood, Jeff D. and Mottram, Donald (2008) Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Science, 79 (2). pp. 270-277. ISSN 03091740

Koutsidis, Georgios, Elmore, Stephen, Oruna-Concha, Maria Jose, Campo, Mari Mar, Wood, Jeff D. and Mottram, Donald (2008) Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Science, 79 (1). pp. 124-130. ISSN 0309-1740