Food security and nutrition- a systematic approach

Microalgae proteins: production, separation, isolation, quantification, and application in food and feed

(2020) Matheus Lopes Amorim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Seafood Waste as Attractive Source of Chitin and Chitosan Production and Their Applications

(2020) Vanessa P. Santos et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Business of Cultured Meat

(2020) Deepak Choudhury et al.   TRENDS IN BIOTECHNOLOGY

Chitin biological extraction from shrimp wastes and its fibrillation for elastic nanofiber sheets preparation

(2019) Rut Aranday-García et al.   CARBOHYDRATE POLYMERS

The glycation level of milk protein strongly modulates post-prandial lysine availability in humans

(2019) Jean Nyakayiru et al.   BRITISH JOURNAL OF NUTRITION

Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

(2019) Martín P. Caporgno et al.   Innovative Food Science & Emerging Technologies

Consumer responses to novel and unfamiliar foods

(2019) Hely Tuorila et al.   Current Opinion in Food Science

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

(2018) Marija Banovic et al.   APPETITE

Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability

(2018) Didier Dupont et al.   Innovative Food Science & Emerging Technologies

OUP accepted manuscript

(2018)   JOURNAL OF NUTRITION

Perceived naturalness and evoked disgust influence acceptance of cultured meat

(2018) Michael Siegrist et al.   MEAT SCIENCE

Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture

(2018) Neil Stephens et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Large-scale additive manufacturing with bioinspired cellulosic materials

(2018) Naresh D. Sanandiya et al.   Scientific Reports

Amount and type of protein influences bone health

(2018) Robert P Heaney et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Protein content and amino acid composition of commercially available plant-based protein isolates

(2018) Stefan H. M. Gorissen et al.   AMINO ACIDS

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Iron deficiency as energetic insult to skeletal muscle in chronic diseases

(2018) Magdalena Dziegala et al.   Journal of Cachexia Sarcopenia and Muscle

A cross-cultural perspective on feeling good in the context of foods and beverages

(2018) Claire Sulmont-Rossé et al.   FOOD RESEARCH INTERNATIONAL

Vitamin B12 deficiency might be related to sarcopenia in older adults

(2017) Esra Ates Bulut et al.   EXPERIMENTAL GERONTOLOGY

Physiological comparability of the harmonized INFOGEST in vitro digestion method to in vivo pig digestion

(2017) Lotti Egger et al.   FOOD RESEARCH INTERNATIONAL

Importance of Terminal Amino Acid Residues to the Transport of Oligopeptides across the Caco-2 Cell Monolayer

(2017) Long Ding et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health

(2017) Christopher P F Marinangeli et al.   NUTRITION REVIEWS

Current knowledge of intestinal absorption of bioactive peptides

(2017) Weilin Shen et al.   Food & Function

Impact of protein-rich meals on glycaemic response of rice

(2016) Rina Quek et al.   BRITISH JOURNAL OF NUTRITION

Bioprinting: an assessment based on manufacturing readiness levels

(2016) Changsheng Wu et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Assessment of protein quality of soybean meal and 00-rapeseed meal toasted in the presence of lignosulfonate by amino acid digestibility in growing pigs and Maillard reaction products1

(2016) T. G. Hulshof et al.   JOURNAL OF ANIMAL SCIENCE

On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

(2016) Georgios A. Krintiras et al.   JOURNAL OF FOOD ENGINEERING

The Repair of Skeletal Muscle Requires Iron Recycling through Macrophage Ferroportin

(2016) Gianfranca Corna et al.   JOURNAL OF IMMUNOLOGY

Fibers by interfacial polyelectrolyte complexation – processes, materials and applications

(2016) Andrew C.A. Wan et al.   Materials Today

The Skeletal Muscle Anabolic Response to Plant- versus Animal-Based Protein Consumption

(2015) Stephan van Vliet et al.   JOURNAL OF NUTRITION

Chronic Iron Deficiency as an Emerging Risk Factor for Osteoporosis: A Hypothesis

(2015) Laura Toxqui et al.   Nutrients

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Microbial alginate production, modification and its applications

(2013) Iain D. Hay et al.   Microbial Biotechnology

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

(2012) Joyce Boye et al.   BRITISH JOURNAL OF NUTRITION

Cultured meat from stem cells: Challenges and prospects

(2012) Mark J. Post   MEAT SCIENCE

Multicomponent Fibers by Multi-interfacial Polyelectrolyte Complexation

(2011) Andrew C. A. Wan et al.   Advanced Healthcare Materials

Laser assisted bioprinting of engineered tissue with high cell density and microscale organization

(2010) Bertrand Guillotin et al.   BIOMATERIALS

Influence of dehulling on the apparent metabolisable energy and ileal amino acid digestibility of grain legumes for broilers

(2010) Catootjie L Nalle et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Three-dimensional reconstituted extracellular matrix scaffolds for tissue engineering

(2009) Karthikeyan Narayanan et al.   BIOMATERIALS

The use of a polyelectrolyte fibrous scaffold to deliver differentiated hMSCs to the liver

(2009) Benjamin C.U. Tai et al.   BIOMATERIALS

Arabidopsis OPT6 is an Oligopeptide Transporter with Exceptionally Broad Substrate Specificity

(2009) S. Pike et al.   PLANT AND CELL PHYSIOLOGY