| 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 | 326 | 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 | 263 | 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 | 252 | 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 | 225 | 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 | 207 | 2013 |
| Protein content prediction in single wheat kernels using hyperspectral imaging N Caporaso, MB Whitworth, ID Fisk Food chemistry 240, 32-42, 2018 | 191 | 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 | 184 | 2018 |
| 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 | 177 | 2016 |
| 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 | 177 | 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 | 176 | 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 | 158 | 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 | 140 | 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 | 133 | 2014 |
| 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 | 130 | 2019 |
| 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 | 130 | 2008 |
| 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 | 128 | 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 | 121 | 2017 |
| Discrimination of roast and ground coffee aroma ID Fisk, A Kettle, S Hofmeister, A Virdie, JS Kenny Flavour 1, 1-9, 2012 | 116 | 2012 |
| 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 | 115 | 2013 |
| 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 | 114 | 2018 |
Ni Yang (Nicole)University of Nottingham在 nottingham.ac.uk 的电子邮件经过验证
