Research reports
The output from Campden BRI's research programme is published through a series of R&D reports. The reports arising from projects funded by Campden BRI's members are available only to members, while those arising from projects funded by government and other agencies are available to all.
You can search reports at our research report database or browse by year below.
2025 - reports 492 onwards
2024 - reports 488 - 491
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R&D 491 - Understanding the drivers of liking of meat alternatives
Marleen Chambault -
R&D 490 - Measuring the quality and efficacy of reusable packaging
Lynneric Potter, Andrea Buxton, Alice Foxall, Rob Limburn, Annette Samson -
R&D 489 - The use of experimental designs to increase efficiency
Marleen Chambault -
R&D 488 - Solid state microwave technology evaluation
Alicja Staskiewicz, Anastasiya Belova, Greg Hooper, Danny Bayliss
2023 - reports 483 - 487
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R&D 487 - The future of wheat hardness testing
Martin Whitworth -
R&D 486 - Effects of pulsed electric field on wheat grain microbial inactivation, barley steeping and germination
Alicja Staskiewicz, Matthew Dixon and Danny Bayliss -
R&D 485 - Technical challenges associated with replacing and reducing single use plastics
Zoe Larkins -
R&D 484 - Investigation of worst-case conditions for HPP and UV-C process validation
Andrew Bosman and Robbie McGill -
R&D 483 - Comparison of packaging materials for ready meals
Lynneric Potter
2022 - reports 476 - 482
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R&D 482 - Using next-generation sequencing to track microbial population dynamics through food production
Jack Alderton, Annette Sansom and Julia Hewerdine -
R&D 481 - Egg replacement in cakes using powders
Jo Baker-Perrett -
R&D 480 - An online community to conduct exploratory and product testing research: a case study using apple and raspberry sparkling water fortified with fibre
Robyn Wilton -
R&D 479 - Modern hop variety flavour attributes
Eung Lee and Sue Purcell -
R&D 478 - Dynamic characterisation of food products using TCATA: two case studies on milk and meat alternatives
Marleen Chambault -
R&D 477 - Structure and texture of bread and aerated chocolate
Martin Whitworth -
R&D 476 - Choosing and cleaning belt-conveyors in the food industry
Phil Voysey and Nigel Blitz
2021 - reports 469 - 475
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R&D 475 - Power ultrasound in brewing applications
Robbie McGill -
R&D 474 - Demonstrating control of Listeria within ready-to-eat (RTE) foods
Linda Everis, Ania Jureczka, Jack Alderton and Fred Beswick -
R&D 473 - Evaluation of methods for batter viscosity measurement
Martin Whitworth and Sarab Sahi -
R&D 472 - Vacuum cooling of bakery products
Gary Tucker, Tiia Mörsky, Tristan Kerkhof and Lawri Dowie -
R&D 471 - The use of fibre to reduce sugar in jelly sweets
Laura Hodgson and Sarah Chapman -
R&D 470 - Natural preservative systems for use in drinks, sauces and other high aw foods
Grzegorz Rachon -
R&D 469 - The relative impact of sensory claims on purchase decisions: a quantitative study conducted with UK, French and German consumers
Marleen Chambault
2020 - reports 461 - 468
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R&D 468 - The effect of temperature abuse on chilled ready meals packed for postal delivery
Linda Everis -
R&D 467 - Functionality of novel ingredients from natural plant sources
Jo Baker-Perrett -
R&D 466 - Assessment of open shelf-life of a ham product opened at various points throughout shelf-life
Linda Everis -
R&D 465 - Effect of ingredient age on the shelf-life of a coleslaw product
Linda Everis and Jack Alderton -
R&D 464 - Evaluation of new or rapid detection methods for monitoring key contaminants in food production environments
Helen Brown, Suzanne Jordan, Martin D’Agostino, Steven Garret, Hannah Ford, Marie-Anne Clarke, Maria Lazari, Victoria Davis, Magdalena Franczuk, Laura Hodgson, Rachel Rosin and Anna Falowska -
R&D 463 - Initial study development of a vegan mayonnaise
Samantha Nottage and Rachel Rosin -
R&D 462 - Consumer acceptance of approaches to reduce sugar and energy
Laura Hodgson, Marleen Chambault and Sarah Chapman -
R&D 461 - Pre-processed wheat ingredients – sprouting and extrusion: Understanding fundamental changes to nutritional quality and techno-functionality of wheat
Anne Vissers, Megan Twentyman-Jones, Eugenie Wiart and Michael Adams
2019 - reports 446 - 460
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R&D 460 - Finite element modelling and simulation in the food industry
Andrew Bosman and Martin Whitworth -
R&D 459 - Assessment of open shelf-life of a cooked sliced chicken product stored in consumers’ fridges
Linda Everis -
R&D 458 - Investigating 3D printing of food
Gael Delamare de la Villenaise de Chenevarin, Alix Cornish, Laura Sherwood, Marleen Chambault, Jennifer Bradbeer, Andrew Bosman, Abbie Halls, Dan Hall, Tiia Mörsky and Craig Leadley -
R&D 457 - Pre-processing to improve natural nutrition and functionality - A literature review
Megan Twentyman-Jones, Anne Vissers and Mike Adams -
R&D 456 - “Shelf life plus”: advanced microbial profiling
Greg Jones, Alice Foxall and Kieran Bowran -
R&D 455 - Control of viruses in foods - persistence of target virus surrogates
Annette Sansom, Suzanne Jordan and Gail Betts -
R&D 454 - Quality comparison between traditional thermal processing and continuous microwave technology
Anna Falowska, Robbie McGill, Andrew Bosman, Dan Hall, Amanda Foster and Danny Bayliss -
R&D 453 - Functionality of novel ingredients from natural sources – focus on foaming properties
Sarab Sahi and Jo Baker-Perrett -
R&D 452 - Assessment of eight shelf life testing regimes on cooked ready-to-eat sliced ham
Linda Everis -
R&D 451 - Inclusive packaging design
Lynneric Potter, Craig Ballard and Anna Kiryla -
R&D 450 - Development and consumer testing of nutritionally enhanced ready meal suitable for older adults
Sarah Chapman, Jessica Wright and Marleen Chambault -
R&D 449 - Ancient grains: development of products from quinoa flour
Rachel Gwinn, Tayla Lewis, Clothilde Baker and Jo Baker-Perrett -
R&D 448 - Sugar reduced biscuits – understanding technical challenges and consumer reactions
Anne Vissers, Mike Adams and Marleen Chambault -
R&D 447 - An updated review of approaches to reduce sugar in food and drink products and clean label considerations
Rachel Gwinn, Jessica Wright and Helen French -
R&D 446 - Development of a sausage roll with vegetables
Rachel Gwinn, Tayla Lewis and Marleen Chambault
2018 - reports 429 - 445
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R&D 445 - Investigation into the incorporation of ancient grains into extruded snacks
Eugenie Wiart, Jo Baker-Perrett and Alix Cornish -
R&D 444 - Exploring the feasibility of applications for PEF to improve the functionality of fresh produce
Danny Bayliss, Anna Falowska, Elizabeth Mulvey, Jennifer Bradbeer, Andrew Bosman and Craig Leadley -
R&D 443 - ‘Clean label’ from a sugar perspective: insights from consumers and industry
Marleen Chambault -
R&D 442 - Review of novel natural preservative systems for use in drinks, sauces and other high aw foods
Grzegorz Rachon -
R&D 441 - Extension of product shelf life through superchilling
Greg Jones and Sue Burling -
R&D 440 - Modelling for quality optimisation in heat processed foods
Martin George -
R&D 439 - Investigation of the effect of waxy maize starch on the quality and shelf-life of gluten-free cakes
Jenni Bradbeer and Sarab Sahi -
R&D 438 - Investigation of factors affecting viscosity measurements of batter systems
Sarab Sahi -
R&D 437 - A combined consumer application of Triadic-PSP and CATA to assess consumers’ health associations of food products based on packaging cues
Robyn Perry and Marleen Chambault -
R&D 436 - Understanding how consumers utilise packaging cues to determine the key message in the context of health for a retail sourced beef lasagne
Robyn Perry -
R&D 435 - Development of an accelerated shelf life method for cooked meat products
Annette Sansom and Gail Betts -
R&D 434 - Ancient grains – Role of compositional variation on functional and nutritional properties
Gael Delamare -
R&D 433 - Novel sweetening ingredients – considerations for use
Dan Hall, Josefine Hammerby, Sue Keenan and Rachel Gwinn -
R&D 432 - Manipulation of the protein content to improve satiation in bread
Charlotte Holmes and Sarab Sahi -
R&D 431 - An acute study investigating the impact of resistant starch on perceived rated satiety
Charlotte Holmes, Marleen Chambault and Robyn Perry -
R&D 430 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: consumer methods
Marleen Chambault -
R&D 429 - Observational interviews to understand the readability of information on cans and openability of ready meal trays
Robyn Perry
2017 - reports 414 - 428
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R&D 428 - Assessment of Micro–doughLAB
Clothilde Baker -
R&D 427 - Baking trials to investigate the effect of waxy wheat on the shelf–life of bread and cakes
Tristan Kerkhof and Sarab Sahi -
R&D 426 - Intelligent Process & Product Design using new Predictive Tools
Suzanne Jordan -
R&D 425 - Older adults: which aspects of health are particularly important and what challenges do they face in terms of shopping and opening different types of packaging
Robyn Perry, Fraser Courts and Sarah Thomas -
R&D 424 - An evaluation of extrinsic cues when designing product packaging
Robyn Perry and Elaine Allchurch -
R&D 423 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 2)
Marleen Chambault -
R&D 422 - Development of low Aw food and environmental decontamination: inactivation kinetics
L Potter, R Limburn, J Gaze, C Ballard and CE Leadley -
R&D 421 - Exploring the feasibility of UV–C “In pack” applications and quality improvement of fresh produce
D Bayliss, C Ballard, L Potter, A Foster, and R Haraszi -
R&D 420 - Chia Seeds – considerations for use
C Holmes, S Burling and R Gwinn -
R&D 419 - Insects – considerations for use in food and drink products
R Gwinn, S Burling and S Godfrey -
R&D 418 - The potential role of functional foods in addressing the nutritional and physiological changes that impact on the health of the older adult population
A Bryce -
R&D 417 - Testing for food fraud: A risk based approach
AJ Alldrick -
R&D 416 - Ready–meal reformulation for improved cardiovascular health
F Courts, A Bryce, R Perry and C Holmes -
R&D 415 - Ancient Grains – Insights into Potential Applications
J McGurk and F Courts -
R&D 414 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 1)
M Chambault
2016 - reports 396 - 413
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R&D 413 - Improving the effectiveness of washing and cleaning using macro-, micro-, and nano-scale air bubbles
D Burfoot -
R&D 412 - Review of the Food Radar system for online detection of foreign bodies
M Whitworth -
R&D 411 - Effect of heat process, pH, Aw and storage temperature on the growth of spoilage bacilli
L Everis and G Betts -
R&D 410 - Selection of surrogate microorganisms for heat process validation
J Gaze and R Limburn -
R&D 409 - Ancient grains: literature review
J McGurk -
R&D 408 - A summary of changes to the regulation of novel foods
D Leeks, C Holmes and R Gwinn -
R&D 407 - Effect of ingredients on the hardness and retrogradation properties of a model starch gel system
S Sahi -
R&D 406 - How does product packaging convey perceptual (sensory) and non-perceptual (functional and emotional benefits) product information?
R Perry and M Chambault -
R&D 405 - Raw ingredient functionality in bakery products: Puff pastry prototype
J Bradbeer and S Sahi -
R&D 404 - Raw ingredient functionality in bakery products: Tortilla prototype
G Chope, M Donetti and S Sahi -
R&D 403 - Reducing fat and sugar in baked goods
S Melides, R Gwinn and C Speirs -
R&D 402 - Modification of flour functionality: a review
J Bradbeer -
R&D 401 - How the satisfaction scale enhances and validates overall hedonic liking measures in the context of green tea
R Perry -
R&D 400 - Review of electrical tomography for online food process control
M Whitworth -
R&D 399 - Optimisation of high fibre bread
M Maher and F Gates -
R&D 398 - Considerations for calorie reduction in beverages
R Gwinn and D Leeks -
R&D 397 - Development of reduced sugar beverages
R Gwinn, S Godfrey and M Bryan -
R&D 396 - Improved control of haze in a range of novel alcoholic beverages
C Rice, C O'Shaughnessy and K Pawlowsky
2015 - reports 381 - 394
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R&D 394 - Determining the microbiological stability of low– and zero–alcohol novel beverages
E Wray -
R&D 393 - Encouraging positive consumer attitude/behaviour change towards sustainable foods: online, direct and indirect measurements of consumers' responses to food logos
M Chambault -
R&D 392 - The effect of added bran on water addition and bread quality
N Maher, T Mörsky and F Gates -
R&D 391 - Benchmarking energy and water use at individual steps of the brewing processes
G Freeman, C O'Shaughnessy and A Johnson -
R&D 390 - Impact of product reformulation on microbiological stability of barbecue sauce: Effect of salt, sugar, acetic acid and sorbate on the survival of pathogens
L Everis, G Betts and S Chapman -
R&D 389 - Impact of product reformulation on microbiological stability of barbecue sauce: Effect of salt, sugar, acetic acid and sorbate on the growth of yeasts, moulds and lactic acid bacteria
L Everis, G Betts and S Chapman -
R&D 388 - On-line technologies for food process control: a review
MB Whitworth and A Cornish -
R&D 387 - Improving process control for reducing energy use in food production: steam retorts
RM George, J Huscroft and G Hooper -
R&D 386 - Surface decontamination by hot filling and post filling processes
J Luo, G Hooper and RM George -
R&D 385 - Measuring oven exhaust gases during bread baking
G Tucker and F Gates -
R&D 384 - Water from alternative sources: uses and treatments
E Maguire, A Alldrick and P Voysey -
R&D 383 - Development of reduced fat icings and fillings
S Chapman and C Speirs -
R&D 382 - Development of a reduced fat puff pastry
C Speirs and T Kerkhoff -
R&D 381 - Information on fat and sugar content together with price is driving consumers' decision making in the context of a strawberry yogurt
S Thomas
2014 - reports 358 - 380
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R&D 380 - The use of ozone in whole room disinfection
L Staniforth -
R&D 379 - Assessing dissonance between packaging and product experience - A white wine study
Michelle Chen -
R&D 378 - Evaluation of the doughLAB 2500
M Poole and D Dutton -
R&D 377 - Cold atmospheric plasma: a feasibility study
D Bayliss, T Snipe, M Bennington, L Staniforth, L Everis and C Leadley -
R&D 376 - Impact of product reformulation on microbiological stability of dilutable drinks: further effects of the effect of sugar, sweeteners, pH, and preservatives
L Everis, G Betts and S Chapman -
R&D 375 - Impact of product reformulation on microbiological stability of dilutable drinks: effect of sugar, sweeteners, pH, and preservatives
L Everis, G Betts and S Chapman -
R&D 374 - Effect of salt, acid and chill temperature on the growth response of Listeria monocytogenes: the filamentation effect
G Jones, G Betts and A Sansom -
R&D 373 - Determining Water Absorption for Improved Fibre Enriched Baked Goods
N Maher and F Gates -
R&D 372 - Antimicrobial surfaces: development of a test method to assess their efficacy in practice
C Jermann, M Bennington and L Staniforth -
R&D 371 - Better package seals for reducing food waste
L Potter -
R&D 370 - Microbiology of crop plants: hazards, risks and controls
C Knight, N Saunders, P Voysey and F Monadjemi -
R&D 369 - Encouraging positive consumer attitude/behaviour change towards sustainable foods: first intervention study (sustainable frozen fish)
M Chambault -
R&D 368 - Novel approaches to the development of products which are 'clean label' or 'natural'
C Jermann -
R&D 367 - An investigation into how consumers respond when exposed to different types of claim statements (health, nutrition and sensory)
S Thomas and E Allchurch -
R&D 366 - Microbiological quality of chilled pasteurised food products: A review
G Betts -
R&D 365 - Evaluation of biopesticides for control of leek rust Puccinia allii
R Stanley -
R&D 364 - Energy use in food production: a review of literature
J den Boer -
R&D 363 - Clean label antioxidants, preservatives and colours - A review
C Jermann and M Cesar -
R&D 362 - Investigation into the use of aromas as a method of enhancing salt perception in soups
S Chapman and S Godfrey -
R&D 361 - Predicting baking performance using dough rheology: Impact of salt concentration
M Poole -
R&D 360 - Simplified assessment of bread crumb structure using C-Cell
M Poole -
R&D 359 - Antimicrobial surfaces and coatings: How they work, their advantages, limitations and legal status
C Jermann, R Price and L Staniforth -
R&D 358 - Food surface decontamination to improve food safety and extend shelf life
D Burfoot, E Foy, R Turner, D Bayliss, S McFarland and K Jewell
2013 - reports 335 - 357
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R&D 357 - Microbial contamination on food packaging: literature review and case studies
M George -
R&D 356 - A review of approaches to reduce sugar in food and drink products
R Gwinn, S Kuczora and H French -
R&D 355 - Assessing wine packaging using the Napping technique
M Chen and M Chambault -
R&D 354 - Raw ingredient functionality in bakery products: A review
G Chope, M Donetti and S Sahi -
R&D 353 - Development of reduced fat biscuits
C Speirs and H Bishop -
R&D 352 - Development of reduced fat cakes
C Speirs and H Bishop -
R&D 351 - Consumers' familiarity with and perception of nutrition and health claims
S Thomas -
R&D 350 - Saving energy by reducing the baking time for white sandwich bread: Part 1 - Technical feasibility
GS Tucker -
R&D 349 - Manipulation of bulk texture in food products
S Penson and M Poole -
R&D 348 - Encouraging positive consumer attitude/behaviour change towards sustainable foods: literature review
M Chambault -
R&D 347 - A consumer based approach to set, confirm or extend the shelf-life of food products
M Chambault -
R&D 346 - Development of new methods to characterise flour functionality
G Chope -
R&D 345 - Reduction of food and packaging waste within the supply chain
L Potter -
R&D 344 - Heat resistance determination of Salmonella in low Aw foods
R Limburn and JE Gaze -
R&D 343 - Assessing the use of co-ordinated force and sound measurements in products with crispy properties to determine crispness
H Metcalfe and M Poole -
R&D 342 - Sensory techniques: sorting, sorted napping and napping
M Chambault -
R&D 341 - Food safety risks associated with pathogens recently linked to foods
S Jordan and A Jones -
R&D 340 - Power ultrasound and its use for modification of food viscosity
E Margas, S McFarland and C Leadley -
R&D 339 - Determination of bulk and interfacial properties of wheat flour/water systems
S Sahi, F Gates and N Maher -
R&D 338 - Growth characteristics of Salmonella: influence of inoculation level
L Everis and G Betts -
R&D 337 - Evaluation of Listeria challenge testing protocols: A practical study using sliced smoked salmon and sliced cheddar cheese
L Everis and G Betts -
R&D 336 - Consumers' interpretation of and approach to portion size during food selection and preparation
S Thomas -
R&D 335 - Sources of Variation in the Tristimulus Colour Determination Method
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H Metcalfe and M Poole
2012 - reports 320 - 334
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R&D 334 - Gluten free cake and pastry: Understanding the factors that influence quality
F Gates and C Speirs -
R&D 333 - Effect of irrigation practices on the safety and quality of salad crops
N Saunders and L Everis -
R&D 332 - Good agricultural practice and environmental welfare
C Knight and N Saunders -
R&D 331 - Effective packaging surface decontamination: the development of a surface pasteurisation measurement device
R Powell -
R&D 330 - The effects of environment and emotional factors on perception and liking of products: affect intensity and emotions
P Burgess, C Gilbert, S Thomas and M Chen -
R&D 329 - Sodium reduction in chemically leavened cake
F Gates and C Speirs -
R&D 328 - Evaluation of the efficacy of alternative materials as redox agents in bakery food systems
S Sahi -
R&D 327 - The effects of environment and emotional factors on perception and liking of products: evoked environment
P Burgess, C Gilbert and S Thomas -
R&D 326 - Technological effects of salt reduction in no-time white bread
F Gates and C Speirs -
R&D 325 - The wellness lifestyle concept and the opportunities it presents for new product development
XM Chen -
R&D 324 - Rapid, non-destructive imaging of food composition
MB Whitworth -
R&D 323 - Primary production of selected food allergens of plant origin: information to inform risk assessments for the food industry
H Arrowsmith, J Sanderson and H Brown -
R&D 322 - The impact of different portion sizes on respondents' scoring behaviour in central location test conditions
S Thomas -
R&D 321 - Gluten-free bread
C Speirs and F Gates -
R&D 320 - Advances in biosensor technology: a review
G Chope
2011 - reports 303 - 319
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R&D 319 - Advances in eTongue technology: a review
G Chope -
R&D 318 - Validation of the thermal inactivation of Bacillus pumilus, B. licheniformis, B. subtilis, and B. megaterium in soups
A Rodríguez, M Campagnoli, K Jewell, F Monadjemi and J Gaze -
R&D 317 - A review of clean label emulsifiers
C Speirs -
R&D 316 - The effect of flour storage and bakery temperature on dough properties and bread quality (part 2)
C Speirs and F Gates -
R&D 315 - Identification and differentiation of the aerobic endospore-forming bacteria Bacillus subtilis, Bacillus licheniformis, Bacillus pumilus, Bacillus megaterium and Paenibacillus macerans
A Dinsdale and S Jordan -
R&D 314 - Fungal resistance to chemical preservatives
PA Voysey and P Anslow -
R&D 313 - Growth characteristics of Listeria monocytogenes: influence of inoculation level, strain variation and co-inoculation with spoilage organisms or foodborne pathogens
L Everis and G Betts -
R&D 312 - Assessing the shelf life of cakes
G Tucker, P Catterall, J Lyons and C Morris -
R&D 311 - Water as an ingredient
M Whitworth and A Chau -
R&D 310 - Fungal behaviour at high temperatures
P Voysey, P Anslow, K Bridgwater, S Collard and F Mahate -
R&D 309 - Advances in eNose technology: a review
G Chope -
R&D 308 - Food surface decontamination to extend the shelf-life of ready-to-eat produce
N Saunders -
R&D 307 - Evaluation of three lipases in sponge cake manufacture
S Sahi -
R&D 306 - Growth of spoilage bacilli: effects of pH, aw and storage temperatures
L Everis, G Betts and F Monadjemi -
R&D 305 - Evaluation of Listeria challenge testing protocols: a practical study using cooked sliced ham
L Everis and G Betts -
R&D 304 - Challenges of producing low salt bread
F Gates, C Speirs, S Sahi and G Tucker -
R&D 303 - The Napping technique: a rapid alternative for acquiring a sensory map of products
JC Pfeiffer and CC Gilbert
2010 - reports 292 - 302
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R&D 302 - Fungal behaviour at cold temperatures
P Anslow and P Voysey -
R&D 301 - Analysis of mycotoxins in cereals
G Chope -
R&D 300 - Rapid methods for analysis of sodium in bread
G Chope -
R&D 299 - Whole room disinfection
A Malinowska and J Holah -
R&D 298 - Reducing the microbial counts on turkey carcasses using lactic acid
D Burfoot and E Mulvey -
R&D 297 - Reducing the microbial counts on chicken broilers using lactic acid
D Burfoot and E Mulvey -
R&D 296 - The thinning of soups by Bacillus spp. (B. subtilis, B. licheniformis and B. megaterium) and amylases produced by B. licheniformis
A Rodriquez, H Brown, M Campagnoli and J Gaze -
R&D 295 - The effects of on-pack images on consumers' expectations and product experiences
SD Thomas and CC Gilbert -
R&D 294 - Fungal forensics: an evaluation of three commercial identification and characterisation systems
S Jordan, R Limburn and C Baylis -
R&D 293 - The relative importance of environmental concerns and ethical practices when consumers make food and drink purchasing decisions. Part 2
X Chen and P Burgess -
R&D 292 - Consumers' interpretation of on–pack communication: findings from focus group research and literature review
S Thomas
2009 - reports 274 - 291
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R&D 291 - Evaluation of 3 lipases to replace DATEM esters in no-time breadmaking
S.Sahi -
R&D 290 - Assessment of the satiating effects of a fibre-enhanced preload
S Thomas, S Chapman, C Gilbert and H Hughes -
R&D 289 - A protocol to determine the effectiveness of oxygen scavengers
L Potter and R Gwinn -
R&D 288 - The ecology of yeasts and moulds in food factories
L Potter and R Gwinn -
R&D 287 - Effect of temperature and pH on the thermal inactivation of Bacillus pumilus, B. licheniformis, B. subtilis, B. megaterium and Paenibacillus macerans
A Rodriguez and J Gaze -
R&D 286 - Exploring the potential to reduce heat processes for refrigerated extended life products
G Tucker, H Shaw and J Gaze -
R&D 285 - Understanding the greenhouse gas impacts of food preparation and consumption in the home
A Fendler, D Simons, V Swain and G Tucker -
R&D 284 - The effect of flour storage and bakery temperature on dough properties and bread quality
C Speirs -
R&D 283 - Process safety measurements for shellfish operations using time temperature integrators
S Richards, C Leadley, G Tucker, and A Green -
R&D 282 - Effect of pH, salt and storage temperature on the growth characteristics of spoilage bacilli
L Everis, G Betts, L Brett, N Harvey and R Shing -
R&D 281 - Pulsed light for surface decontamination
H Shaw, C Leadley and A Green -
R&D 280 - FT-IR pyrolysis for the identification of rubbers
S Whitehead and M Edwards -
R&D 279 - Adolescent food choices and preferences: results from Helena quantitative study
CC Gilbert and EM Allchurch -
R&D 278 - Tailored process design for an acidified ambient stable product: a sweet and sour sauce
H Shaw, G Tucker and J Gaze -
R&D 277 - Safety and shelf life of modified atmosphere packed and vacuum packed chilled food products with respect to risks of psychrotrophic Clostridium botulinum.
G Jones and G Betts -
R&D 276 - Effect of pH, sucrose, preservatives and storage temperature on growth of Alicyclobacillus species
L Everis, G Betts and R Betteridge -
R&D 275 - A protocol to determine the effectiveness of moisture absorbers
L Potter -
R&D 274 - Effect of mixing conditions on bread dough rheology and aeration
MB Whitworth
2008 - reports 250 - 273
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R&D 273 - Evaluating the acceptability of new healthy products with adolescent consumers in the UK
C Gilbert and E Allchurch -
R&D 272 - The relative importance of environmental concerns and ethical practices when consumers make food and drink purchasing decisions
P Burgess -
R&D 271 - Validation of dynamic predictive microbiological models
G Betts and L Everis -
R&D 270 - Modelling death of Enterobacteriaceae at different temperatures, pH values and salt concentrations
G Betts, L Everis and K Jewell -
R&D 269 - Modelling the increase and growth of spoilage microorganisms in food: Production of an Enterobacteriaceae model
L Everis and G Betts -
R&D 268 - Utilisation of waste heat from food factories
G Tucker, S Tena, and J Quarini -
R&D 267 - Adolescent food choices and preferences: results of UK focus groups
CC Gilbert -
R&D 266 - Use of xylanases and ferulic acid esterase to increase the shelf-life and soluble fibre content of white and wholemeal bread
S Sahi -
R&D 265 - Methods to characterise egg functionality in batter systems
S Sahi -
R&D 264 - Clean filling: general guidance with particular attention to electrostatic charge
JT Holah, KE Middleton and A Malinowska -
R&D 263 - An investigation into the formation of proteinaceous lumps in milk
A Baldwin -
R&D 262 - Tristimulus measurements of flour colour
MB Whitworth -
R&D 261 - Waste and resource use in the food and drink industry: a review of processing and packaging waste, energy and water issues
A Green -
R&D 260 - History of the minimum botulinum cook for low-acid canned foods
G Tucker -
R&D 259 - Children's attitudes towards healthy options
JC Pfeiffer -
R&D 258 - A colorimetric assay to estimate xylanase activity and relative inhibition in flour and ground wheat
N Matthews and J Pratt -
R&D 257 - Effexts of pH, water activity and temperature on the antimicrobial properties of essential oils
G Betts and N Hoskins -
R&D 256 - Assessment of sensory quality and microbial levels in a chicken korma
L Everis, G Betts, R Betteridge, L Brett, H Kaur and G Jones -
R&D 255 - Assessment of sensory quality and microbial levels in modified atmosphere packed and air packed cooked chicken products
L Everis, G Betts, A Sanson, N Harvey, N Hughes, S Routledge and R Czyzyk -
R&D 254 - The microbiological effect of essential oils in foods
N Hoskins and G Betts -
R&D 253 - Comparison of the growth of Enterobacteriaceae and Pseudomonas in broth containing sodium or potassium chloride
L Everis and G Betts -
R&D 252 - Sensory assessment and rheological measurement of toffee sauces made with modified and 'clean label' starches
S Chapman, C Gilbert, H Hughes, J Pfeiffer and S Sahi -
R&D 251 - An evaluation of on-pack sensory communication and its effect on expectations and experience
S Thomas -
R&D 250 - Effect of salt and acid and the sequence of application on the growth boundaries of Escherichia coli
G Betts, A Sansom, N Hoskins and N Hughes
2007 - reports 235 - 248
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R&D 248 - Freeze-thaw properties of different starches in aqueous solutions and sauces
H Hughes and S Chapman -
R&D 247 - Optimising factory cleaning to reduce costs
D Burfoot -
R&D 246 - Understanding flour functionality differences between wheat varieties
D Bhandari -
R&D 245 - Exploring children's food choices using food frequency questionnaires, 3-day diaries and online surveys
A Durow and C Gilbert -
R&D 244 - Predicting the microbial spoilage of fresh produce: production of predictive models
L Everis, G Betts, A Sansom, R Betteridge, K Jewell and N Harvey -
R&D 243 - Modelling vitamin stability in fortified foods and beverages to predict shelf life.
H Davies and K Jewell -
R&D 242 - Performance and characterisation of ´clean label´ starches in sauces
H Hughes and S Chapman -
R&D 241 - An investigation into the integrity of seals for packaged foods
E Hanby, L Potter, C Creaney and A Campbell -
R&D 240 - Effects of food manufacturing processes on the performance of starch: retrogradation of flour pastes and gels
RCE Guy and K Skinner -
R&D 239 - Effects of food manufacturing processes on the performance of starch: heat-treated flours and starches
RCE Guy, K Skinner and S Sahi -
R&D 238 - Consumer issues in diet and health
S Thomas -
R&D 237 - Dietary fibres - tools to tailor low glycaemic index (GI) foods
A Alldrick -
R&D 236 - More efficient transformation of cereals into baked products by understanding the roles of tyrosine cross-links and water during processing
SJ Millar -
R&D 235 - An industrial microbiological risk assessment of Listeria monocytogenes in ´layered salad´ and ´coleslaw´ products
K Jewell, P Voysey and K Hon-Yin Hau
2006 - reports 225 - 234
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R&D 234 - Non-invasive assessment of food quality by NIR spectroscopy
S. Millar and A Hall -
R&D 233 - A comparative study of high pressure sterilisation and conventional thermal sterilisation: quality effects in green beans and carrots
C.Leadley -
R&D 232 - The impact of organic agriculture on food safety and quality
R. Stanley and N. Saunders -
R&D 231 - Objective measurement of food appearance
M.B. Whitworth -
R&D 230 - Factors affecting splashing during clean filling of food products
G. Christian -
R&D 229 - The performance and characterisation of native, physically modified and chemically modified maize starch
H. Hughes, S. Chapman, G. Hooper and S. Sahi -
R&D 228 - Advanced mathematical modelling of the temperature distribution and moisture loss in homogenous food during microwave heating
A. Hill, Dept. of Mathematical Sciences, University of Bath and G. Hooper -
R&D 227 - The application of edible coatings and films to reduce uptake in fried foods
S.J. Chapman, H.R. Hughes and R.M. George -
R&D 226 - High pressure sterilisation: temperature distribution studies in a laboratory scale high pressure vessel
C. Leadley -
R&D 225 - The application of edible films to control moisture migration in fruit pies (Part 2)
S. Cook and J. Guy
2005 - reports 207 - 224
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R&D 224 - Effects of manufacturing processes on the performance of starch: milled cereal derivates
R.C.E Guy and S.S Sahi -
R&D 223 - Effect of organic acid pre-adaptation on the minimum growth pH value of Salmonella spp
N. Hoskins, A.M. Sansom and G.D. Betts -
R&D 222 - A sterilisation time-temperature integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus
G.S. Tucker, H.M. Brown et al -
R&D 221 - The effects of different food substrates on the heat resistance Staphylococcus aureus, Listeria monocytogenes, Eschericha coli and Bacillus cereus
Hanna L. Shaw and Joy E. Gaze -
R&D 220 - Identification of bacteria through DNA amplification and specific DNA probe hybridisation
D.J. Dawson, J. Higgins, S.J. Gibson and T.E. Batsone -
R&D 219 - The relationship between starch damage measured by the Farrand method and by the Chopin SDmatic
Campbell Anderson -
R&D 218 - Survival of Salmonella on field grown lettuce plants
Linda Everis, Annette Paish, Nick Saunders, Richard Stanley and Gail Betts -
R&D 217 - The alkaline phosphatase test: improvements and limitations
L. Miles -
R&D 216 - Reducing salt levels in foods - preliminary observations on the effect of salt on the predicted growth of selected micro-organisms in meat products
R. Betts and L. Everis -
R&D 215 - Evaluation of a time-temperature integrator for mild pasteurisation processes
G. Tucker, M. Cronje and E. Lloyd -
R&D 214 - Design of heat recovery systems for tubular heat exchangers
G. Tucker, G. Shaw, U. Bolmstedt, J. Hughes, E. Jones and P. James -
R&D 213 - The influence of matrix on acrylamide levels in heated foods
J. Williams -
R&D 212 - Understanding the bubble structure of baked products
M. Whitworth -
R&D 211 - Calibration methods for sensory testing of food contact materials: results of inter-comparison trials
C. Gilbert -
R&D 210 - Effect of replacement of gelatin on the sensory properties and rheology of mousses
S. Chapman, C. Gilbert, S. Sahi and C. Saraiva -
R&D 209 - A study to establish a standard produce decontamination protocol and evaluation of a selection of wash agents
L. Everis and A. Paish -
R&D 208 - Evaluation of fresh cut Conference pears coated with Natureseal
L. Potter, L. Bradley and S. Chapman -
R&D 207 - The application of edible films to control moisture migration in fruit pies
S. Cook and A. Hall
2004 - reports 187 - 206
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R&D 206 - Microbiological impact of multiple pasteurisation
M. Casadei, M. Arroya and J. Gaze -
R&D 205 - Assessment of chocolate blends using near infrared (NIR) spectroscopy
S.J. Millar and A.G. Hall -
R&D 204 - An investigation into wheat variety determination using DNA microsatellite analysis performed on a chip-based capillary electrophoresis system
Steve Garrett, John Dooley and Spencer Gibson -
R&D 203 - Understanding protein compositional factors affecting heat stability of emulsions
Emma Parkinson, Eric Dickinson and Philip Richardson -
R&D 202 - Comparison of the sensory properties, rheology and microscopic structure of desserts made from either gelatin or pectin
S. Chapman, C. Saraiva, M. Edwards, S. Sahi and C. Gilbert -
R&D 201 - Active packaging for chilled fresh prepared produce and combination products - part 2
L. Brydon -
R&D 200 - Impact of preparation and processing conditions upon burst test results for heat sterilised pouches and semi-rigid trays
N. May -
R&D 199 - Listeria monocytogenes and Escherichia coli in high risk, chilled food factories: where do they come from?
J. Holah, J. Bird and K. Hall -
R&D 198 - A microbiological assessment of Clostridium botulinum in sliced chicken roll
K. Jewell, P. Voysey and K. Hon-Yin Hau -
R&D 197 - Enzymes use and interactions in bakery products: new lipase and transglutaminase in bread manufacture
R.C.E. Guy and S.S. Sahi -
R&D 196 - Modelling growth of meat spoilage bacteria using failure time/survival analysis models
G.D. Betts, D.G. Evans and L.K. Everis -
R&D 195 - Rancidity levels in the fat of fresh and stored meat products
R.J. Levermore -
R&D 194 - Effect of temperature and acid pre-adaptation on the minimum growth temperature and pH value of Salmonella spp.
N. Beales, L. Everis, R. Griffiths and G. Betts -
R&D 193 - Antimicrobial surfaces: performance requirements for the food industry
J. Holah and K. Hall -
R&D 192 - Cleaning issues in dry production environments
J. Holah, K.E. Middleton and D.L. Smith -
R&D 191 - A quantitative consumer product test comparing traditional methods with an Internet approach
H.C. Newsholme -
R&D 190 - A survey of microbiological status and effects of washing on growing crops from time of planting to harvest
L. Everis, A. Paish, N. Saunders, G. Betts and R. Stanley -
R&D 189 - Sensory and microbiological analysis of cooked chicken inoculated with Pseudomonas spp.
G. Betts, L. Everis and S. Walker -
R&D 188 - Enzymes use and interactions in bakery products: lipase and transglutaminase in cakes and puff pastry
R.C.E. Guy and S.S. Sahi -
R&D 187 - Influence of variety and processing conditions on acrylamide levels in fried potato crisps
J. Williams
2003 - reports 169 - 186
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R&D 186 - Understanding biscuit checking by speckle interferometry and finite element modelling
Q Saleem, R Wildman, J. Huntley and M. Whitworth -
R&D 185 - An industrial microbiological risk assessment of salmonellae in dried powders
K. Jewell, P. Voysey, K. Hon-Yin Hau -
R&D 184 - A quantitative consumer survey comparing traditional methods with an Internet approach
H.C. Newsholme -
R&D 183 - Effect of food preservative factors on the survival of Cryptosporidium
D.J. Dawson and C.M. Samuel -
R&D 182 - Survey of tin in canned fruit and vegetable products
M.C. Edwards -
R&D 181 - Antimicrobial properties of various plant extracts and essential oils
N. Beales, N. Paish and G. Betts -
R&D 180 - Predicting baked product processing requirements and quality using NIR spectroscopy
S.J. Millar and J.M. Alava -
R&D 179 - Effects of microbiological variation on shelf-life assessment and predictive microbiological modelling
G. Betts, L. Everis, S.J. Walker and K. Jewell -
R&D 178 - Use of the Internet to rapidly quantify consumer attitudes; a case study on biscuit packaging
I. Beck and A. Fernandez -
R&D 177 - Time-temperature integrators for food process analysis, modelling and control
G. Tucker and D. Wolf -
R&D 176 - Nitrogen factors for duck, venison, wild boar and heart
D. Turner -
R&D 175 - A consumer investigation of food issues: comparing face-to-face interviews with an Internet approach
H.C. Newsholme -
R&D 174 - Attitudes of older EU adults to diet, food and health: a pan-EU survey
D. Allen and H.C. Newsholme -
R&D 173 - QFD: the effect of ingredient composition and process parameters on sensory qualities of digestive biscuits
I. Baek -
R&D 172 - An outline microbiological risk assessment for Listeria monocytogenes in cooked meats and poultry
P.A. Voysey, K. Jewell, M.A.Casedei, L.A. Kellys, P.J. McClure and J. McLauchlin -
R&D 171 - Optimising of proving and baking processes
A. Hall -
R&D 170 - Microbiological risk factors associated with the domestic handling of meat: sequential transfer of bacterial contamination
L. Everis and G. Betts -
R&D 169 - Microbiological risk factors associated with the domestic handling of meat: contamination of typical kitchen surfaces
L. Everis and G. Betts
2002 - reports 153 - 168
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R&D 168 - Evaluation of commercial brands of Baird-Parker agar with egg yolk tellurite and rabbit plasma fibrinogen supplements
C.L. Baylis, S. MacPhee, K. McRae, A.J. Robinson, K.M. Lilley and R.P. Betts -
R&D 167 - Preliminary investigation into the growth of Salmonella in different selective enrichment media
R.A. Green, K. Pajamo, S. Macphee and C.L. Baylis -
R&D 166 - QFD: Consumer attitudes towards and liking of digestive biscuits
I. Baek -
R&D 165 - The microbial ecology of high risk, chilled food factories: evidence for persistent Listeria spp. and Escheria coli strains
J. Holah, J. Bird and K. Hall -
R&D 164 - Risk factors associated with the domestic handling of meat: observation and microbiological examination of kitchen practices
H. Newsholme, L. Everis, G. Betts and A. Paish -
R&D 163 - Airborne contamination risk from food production personnel
K.L. Brown, R. Wileman and J. Smith -
R&D 162 - Consumer awareness of and attitudes towards functional foods
H. Newsholme -
R&D 161 - Risk factors associated with the domestic handling of raw meats: quantitative research
H. Newsholme -
R&D 160 - Understanding the functionality of fat and its replacers in reduced fat bakery products
M. Bhatti, S. Cook and P. Catterall -
R&D 159 - Development of standard tests for the texture measurement of baked foods
M. Bhatti and A. Hall -
R&D 157 - Interactions between dough conditioning additives and the components of flour in bread making processes - Part 2
S. Sahi -
R&D 156 - Active packaging for chilled fresh prepared produce and combination products
B.P.F.Day and L. Brydon -
R&D 155 - Factors affecting the stability of gas bubbles in dough
M. Whitworth and J. Alava -
R&D 154 - Use of IdeaMap.NETTM - factors influencing consumer interest in white sliced bread
H.C. Newsholme -
R&D 153 - Interactions between dough conditioning additives and the components of flour in bread making processes - Part 1.
S. Sahi
2001 - reports 122 - 152
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R&D 152 - Factors affecting the loss of perceived freshness in cakes
J. Anstis and T. Sharp -
R&D 151 - Risk factors associated with the handling of meat: qualitative research
H.C. Newsholme -
R&D 150 - Survival of E.coli under acidic conditions
L. Everis, G. Betts and R. Griffiths -
R&D 149 - Consumer issues: consumer awareness of and attitudes towards organic foods
H.C. Newsholme -
R&D 148 - Evaluation of risks of airborne contamination of food products
K.L. Brown -
R&D 147 - The effects of processing on the detection and quantification of genetically modified DNA
S.D. Garrett, J.J. Dooley, E.J. Hogben and H.M. Brown -
R&D 146 - Effects of enzymes in baking: applications to cakes and crackers
R.C.E. Guy and J.A. Anstis -
R&D 145 - Food choice and the elderly: European qualitative research summary
H.C. Newsholme and J.A. McEwan -
R&D 144 - Understanding relationships between flour and bread quality using NIR spectroscopy
S. Salmon, S. Millar and J. Alava -
R&D 143 - Fat emulsifiers and their functionality in cakes and sponges
P.F. Catterall, J.M. Alava and S. Sahi -
R&D 142 - Consumer issues: current awareness of and attitudes towards genetic modification
H.C. Newsholme, L.J. Wright and J.A. McEwan -
R&D 141 - Enzymes in bread baking: studies on the role of xylanases as dough conditioners
R.C.E. Guy -
R&D 140 - Heat recovery in tubular heat exchangers for medium viscosity food products
G. Tucker and G. Shaw -
R&D 139 - Assuring safe heating regimes during consumer handling of comminuted meat products
G. Hooper, J. Gaze and L. Watson -
R&D 138 - Microbial spoilage: modelling growth of meat spoilage bacteria
G. Betts, L. Everis and P. White -
R&D 137 - Automation and error analysis in fh and j value calculation: conduction heating
N.S. May -
R&D 136 - Extending microbial lag time: the potential to increase product shelf life
N. Beales, E. Ogburn and G. Betts -
R&D 135 - Application of Monte Carlo modelling to determine the importance of heating parameters for in-container heat processes
N.S. May -
R&D 134 - The influence of harvest interval on pesticide residue levels
R. Stanley and C. Knight -
R&D 133 - The key aspects of biscuit quality: interactions of the major ingredients
T. Sharp -
R&D 132 - Time temperature integrators for validation of thermal processes
T Lambourne and G Tucker -
R&D 131 - Modelling of non-linear thermal inactivation kinetics: a comparative study
K. Jewell and M.A. Casadei -
R&D 130 - Quantitative PCR as a rapid alternative to the TVC in raw foods. Development of the PCR assay
S. Gibson, D. Dawson and M. Hardman -
R&D 129 - Redox phenomena in cereal flour and dough systems and their technological importance
S.P. Cauvain, P.H. Greenwell and K. Little -
R&D 128 - Application of CFD tools to the optimisation of the cooling of baked products
R. Thorn -
R&D 127 - Proficiency testing for sensory profile tests: statistical guidelines - Part 2
J.A. McEwan -
R&D 126 - Proficiency testing for sensory ranking tests: statistical guidelines - Part 2
J.A. McEwan -
R&D 125 - Novel high oxygen MAP for chilled combination food products
B.P.F. Day -
R&D 124 - Food choice and the elderly: UK qualitative research
A.C. Valendru and J.A. McEwan -
R&D 123 - The effect of information on the assessment of sweetness and bitterness in two soft drink products
H.C. Newsholme, J.A. McEwan, L.J. Wright and E. Wong -
R&D 122 - Technology transfer in the flour milling and baking industries using an intelligent mediator
S.P. Cauvain and L.S. Young
2000 - reports 103 - 121
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R&D 121 - Microbiological spoilage: modelling growth of fish spoilage organisms
L. Everis, P. White and G. Betts -
R&D 120 - Mixing and processing Chorleywood Bread Process doughs. 3: Influences of processing stages on bread quality
S.P. Cauvain and K. Little -
R&D 119 - Proficiency testing for sensory profile tests: statistical guidelines - part 1
J.A. McEwan -
R&D 118 - Proficiency testing for sensory ranking tests: statistical guidelines - part 1
J.A. McEwan -
R&D 117 - Uncertainty of microbiological analysis: assessment of a computer model
D. Gadd, K. Jewell and P. Voysey -
R&D 116 - Optimising in-container mixing conditions to enhance heat transfer to thermally processed foods
S. Emond and G. Tucker -
R&D 115 - Mixing and processing Chorleywood Bread process doughs. 2: The application of pressure-vacuum mixers
S.P. Cauvain, K. Little and J. Arnfield -
R&D 114 - Novel techniques for cleaning and decontaminating raw vegetables and fruits
I.J. Seymour and D. Burfoot -
R&D 113 - Feasibility of reducing thermal processes without compromising microbiological safety and control
M.A. Casadei and J.E. Gaze -
R&D 112 - Factors affecting xanthan gum and gelatin structure development during heat sterilisation
S.P. Emond, G. Tucker, M. Edwards and P. Greenwell -
R&D 111 - Creation of a database for Pseudomonas and surround organisms using the RiboPrinter System
D.J. Dawson, A.M. Ridley and M.D. Laidlaw -
R&D 11 - >Hand and footwear hygiene: an investigation to define best practice
J. Taylor, M. Kaur and H. Walker -
R&D 109 - The evaluation of ozone for airborne and surface disinfection
J. Taylor and D. Chana -
R&D 108 - Effect of enzymes in baking: applications to bread
R.C.E. Guy, K. Little, V.S. Mialon and D.G. Powers -
R&D 107 - Consumer attitudes to British-made food: a means-end chain analysis and laddering interviews
A.M. Groves, J.A. McEwan and S.J. Henson -
R&D 105 - Alternative methods to enumerate viable and viable non-culturable microorganisms
R.P. Betts and M. Hardman -
R&D 104 - Rapid non-destructive assessment of fruit and vegetable quality by near infrared (NIR) spectroscopy
C.N.G. Scotter -
R&D 103 - High pressure acidification: a feasibility study
C. Leadley, A. Williams and E. Lloyd
1999 - reports 73 - 102
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R&D 102 - Heat processed foods: the use of the Taguchi method for identification of critical factors for product heating
N.S. May, P. Chappell and N.J. Martyn -
R&D 101 - Functionality of wheat: distribution of friabilins and their association with specific structures in grain using microscopical immuno-gold labelling technique
G. Park and M.C. Edwards -
R&D 100 - Functionality of wheat: analysis of wheat flour proteins related to grain hardness using capillary electrophoresis
L. Day and P. Greenwell - * Confidential to Members -
R&D 99 - Functionality of wheat: milling properties in relation to proteins
P. Greenwell and S.J. Lock -
R&D 98 - Microbiological spoilage: modelling the growth of yeasts in relation to fruit-based and alcoholic beverages and food
G. Betts, J. Bowen and D. Evans -
R&D 97 - High pressure resistance of Salmonella typhimurium and Listeria monocytogenes: effects of altered pH, temperature and water activity
N. Beales, G.D. Betts, and N.J. Russell -
R&D 96 - A survey of tin content of canned tomatoes and tomato based products
M.C. Edwards -
R&D 95 - Heat processing of foods: the use of analysis of variance for analysing temperature distribution data
N. May -
R&D 94 - Raw materials for extrusion cooking
R.C.E. Guy -
R&D 93 - A survey of tin content of canned pineapple products
M.C. Edwards -
R&D 92 - Investigation into the acid tolerance of Escherichia coli O157
M. Gonzalez, J. Bowen and G. Betts -
R&D 91 - Improving the hygienic design of food processing equipment using modelling approaches based on computational fluid dynamics
J.E. Hall, M.R. Jones and A.W. Timperley -
R&D 90 - Efficacy and applications of pulsed light and UV technologies
M. Gonzales -
R&D 89 - 3-MCPD in food materials - model system studies
J.B. Adams, H.M. Brown, N.A.P. Byrd and P.J. Zipfell -
R&D 88 - Preliminary studies on the removal and detection of peanut residues on food production surfaces
J.H. Taylor, S.D. Garrett, K.L. Brown and J.T. Holah -
R&D 87 - Methods for studying the heating and cooling of mixtures of solids and liquids in heat exchangers
G.S. Tucker -
R&D 86 - The technical and economic barriers to production of reduced fat bakery products
T.M. Sharp -
R&D 85 - Barriers to the production and consumption of reduced fat bakery products: final report
J.A. McEwan and T.M. Sharp -
R&D 84 - Mixing and processing Chorleywood Bread Process doughs. 1. Factors affecting dough rheology
S.P. Cauvain and K. Little -
R&D 83 - The relationship between risk of product contamination and airborne microbial challenge - a preliminary study
K.L. Brown and K.E. Hall -
R&D 82 - Consumer attitudes to British made food: Focus groups
A.M. Groves, J.A. McEwan and S.J. Henson -
R&D 81 - A comparison of resuscitation techniques for the recovery of microorganisms from onion powder
L.K. Everis, G.D. Betts, K. Jewell and D.M. Gadd -
R&D 80 - Barriers to the consumption of reduced-fat bakery products: a consumer survey
J.A. McEwan -
R&D 79 - Investigation of sources of tin in canned food
M.C. Edwards -
R&D 78 - Consumer barriers to the consumption of reduced-fat bakery products: a qualitative approach
J.A. McEwan and D. Clayton -
R&D 77 - Applications of time-temperature integrators for validation of pasteurisation processes
G.S. Tucker -
R&D 76 - Consumer input to the development of food quality specifications: an integrated approach
J.A. McEwan -
R&D 75 - Optimisation of the time-intensity method for the food industry: a case study on panel training and assessment of panel performance
V.S. Mialon and V.S.M. Badts -
R&D 74 - Predicting heat and mass transfer during bread baking
J.E. Hall, S.R. Otto and P.S. Richardson -
R&D 73 - Vining peas for freezing: 1998 trials
L.V. Bedford
1998 - reports 54 - 72
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R&D 72 - The assessment of biscuit making quality characteristics of new wheat varieties
S. Sahi and J. Guy -
R&D 71 - Consumer perception of quality attributes of frozen peas: a qualitative approach
J.A. McEwan and D. Clayton -
R&D 70 - Conjoint analysis as a tool in the development of food quality specifications
J.A. McEwan -
R&D 69 - A comparison of the bactericidal efficacy of 18 disinfectants against Escherichia coli O157:H7 and Pseudomonas aeruginosa at 10 and 20°C
J.H. Taylor, S.J. Rogers and J.T. Holah -
R&D 68 - The effects of sugars and alternatives in cakes
J. Anstis and S.P. Cauvain -
R&D 67 - The freeze-thaw stability of cakes
S.P. Cauvain and I. Pateras -
R&D 66 - Integrating sensory and consumer information for developing food quality specifications
J.A. McEwan, J.K. Dixon and C. Ducher -
R&D 65 - Determination of critical bubble size in bread doughs
M. Whitworth and J. Alava -
R&D 64 - Evaluation of image analysis method for basmati rice
M. Whitworth, T. Fern and S. Millar -
R&D 63 - Heat resistance of 5 in various low moisture foods
J. Archer, J. Bird, S. Gerbaud, V. Jacquiot and J.E. Gaze -
R&D 62 - Product optimisation and preference mapping
J.A. McEwan and A. Astrom -
R&D 61 - Microbial spoilage: modelling growth of lactic acid bacteria in relation to chilled products
G. Betts and P. Linton -
R&D 60 - Vining peas for freezing: 1997 trials
L.V. Bedford -
R&D 59 - A qualitative approach to the initial stages of food quality specification development
J. Dixon and J.A. McEwan -
R&D 58 - Evaluation of the EiaFoss Campylobacter system for the detection of Campylobacter from foods
S. MacPhee, C. Tennant and R.P. Betts -
R&D 57 - Evaluation of the Dumas nitrogen method
G. McAuley and B.D. McLean -
R&D 56 - A method for anticipating product acceptability on repeated consumption
J.A. McEwan and C. Ducher -
R&D 55 - Microbiological spoilage: modelling growth of yeasts in relation to chilled dairy, fermented and low pH products
G. Betts, P. Linton and R.J. Betteridge -
R&D 54 - Factors affecting Colflo 67 starch structure development during heat sterilization
G. Tucker, D. Rose, M. Edwards and S. Horan
1997 - reports 37 - 53
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R&D 53 - The effect of water activity and relative humidity on the heat resistance of Salmonella weltevreden in a low moisture environment
J. Archer -
R&D 52 - Rapid methods for detecting ochratoxin A in grain
H. Haine and M.N. Hall -
R&D 51 - A comparison of resuscitation techniques for the recovery of microorganisms from flour
S.C. Davis, G.D. Betts, K.L. Jones, D. Evans and R.P. Betts -
R&D 50 - Statistical modelling of lethality distributions in canned foods
J.E. Hall -
R&D 49 - Functionality of wheat: milling properties in relation to proteins
L. Day, P. Greenwell and S.J. Lock -
R&D 48 - The determination of the heat resistance of Salmonella typhimurium in high total solids foods
R. Taylor -
R&D 47 - The application of electrospray mass spectrometry to the structural analysis of proteins
S. Lock -
R&D 46 - Monitoring triangle test assessors
J.A. McEwan and P.J. Chappell -
R&D 45 - Evaluation of the EiaFoss Listeria system for the detection of Listeria species from foods
S. MacPhee, A.R. Bennett and R.P. Betts -
R&D 44 - Potential microbial and chemical causes of 'disinfectant' taint formation in foods
J.B. Adams, S.J. Lock, M.R. Toward and B.M. Williams -
R&D 43 - Key aspects of biscuit quality: a small study to investigate texture attributes driving preference
J.A. McEwan -
R&D 42 - The effect of temperature, pH and sodium chloride on the growth of Enterobacteriaceae involved in food spoilage
S. Davis, D.J. Greenwood, C. Love Jones and S.J. Walker -
R&D 41 - Evaluation of medium for simultaneous enumeration of Escherichia coli and coliforms
S. MacPhee, A.R. Bennett and R.P. Betts -
R&D 40 - The development of inoculation and heating methods to determine the inactivation kinetics of Salmonella weltevreden in low moisture environments
J. Archer, E. Jervis and J.E. Gaze -
R&D 39 - Sampling plans to assess foreign matter in consignments of vining peas
D.G. Evans -
R&D 38 - Vining peas for freezing
L.V. Bedford -
R&D 37 - Summary of results of green bean variety trial 1996
R. Stanley
1996 - reports 23 - 36
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R&D 36 - Predictive microbiological models: effect of humectants, organic acids and competitor microorganisms on predicted growth of spoilage microorganisms
G.D. Betts, R.J. Betteridge and S.C. Davies -
R&D 35 - Validation of predictive microbiological models developed for Bacillus species, Enterobacteriaceae and Pseudomonas species by inoculated food studies and literature evaluation
G.D. Betts, R.J. Betteridge and S.C. Davies -
R&D 34 - Simulation of the flow of non-Newtonian foods using computational fluid dynamics
G. Scott and P.S. Richardson -
R&D 33 - Factors affecting the growth responses of spoilage bacteria
S.C. Davis and R.J. Betteridge -
R&D 32 - Evaluation of 3M Petrifilm count plates for enumeration of Enterobacteriaceae and coliforms from food samples
S. MacPhee, A.R. Bennett and G.D. Betts -
R&D 31 - Intelligent vision system for real-time automatic inspection of alimentary products (ALINSPEC)
A. Ade-Hall -
R&D 30 - Spinach varieties for fresh marketing and freezing - spring sown trials 1996
L.V. Bedford -
R&D 29 - An appraisal of techniques for the detection of interfaces in continuous flow processing systems
P.M. Withers -
R&D 28 - Use of Bax System, a commercial PCR-based detection system for the detection of salmonella in foods
A.R. Bennett -
R&D 27 - Authenticity testing of rice
M. Whitworth, M.N. Hall, T. Fearn, R.R.L. Seitz and N. Franciosi -
R&D 26 - Modelling of freezing times and quality assessment of foods frozen by different techniques
P.S. Richardson, R.R. Gaze, R.M. George, N.M. Griffiths and R.P. Stanley -
R&D 25 - Summary of results of green bean variety trial 1995
R.P. Stanley -
R&D 24 - Computational fluid dynamics - modelling the flow of Newtonian fluids in pipelines
G.M. Scott -
R&D 23 - Vining pea varieties for freezing 1995
L.V. Bedford
1995 - reports 1 - 22
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R&D 22 - Detection of mechanically recovered chicken meat using capillary gel electrophoresis - a feasibility study
H.M. Brown and L. Day -
R&D 20 - Interactions between additives in food systems
J.B. Adams and F.M. Langley -
R&D 19 - An evaluation of the Oxoid Listeria rapid test (incorporating Clearview) for the detection of Listeria from foods
K.L. Jones, S. MacPhee, A.J. Turner and R.P. Betts -
R&D 18 - The effects of domestic cooking and preparation techniques on the nutritional composition of vegetables
R.J. Pither and M.C. Edwards -
R&D 17 - Aseptic processing: a study of liquid/solid interactions and their influence on the rheological behaviour of products and sterilisation efficiency
G.S. Tucker, C.J. Heydon, G.M. Scott and P.S. Richardson -
R&D 16 - Physical techniques for establishing the authenticity of rice
M. Whitworth, P. Greenwell, T. Fearn and B.G. Osborne -
R&D 15 - Sensory quality of Brussels sprouts, survey of varieties in commercial use
L.V. Bedford -
R&D 14 - Development of a simple screening test to detect and determine the microbial quality of irradiated foods
K.L Jones, S.M. MacPhee, A.J. Turner, T. Stuckey and R.P. Betts -
R&D 13 - The evaluation of air disinfection systems
J.T. Holah, S.J. Rogers, J. Holder, K.E. Hall, J. Taylor and K.L. Brown -
R&D 12 - Airborne microorganism levels in food processing environments
J.T. Holah, K.E. Hall, J. Holder, S.J. Rogers, J. Taylor and K.L. Brown -
R&D 11 - An evaluation of Path Stik for the detection of Salmonella from foods
K.L. Jones, S. MacPhee, A.J. Turner and R.P. Betts -
R&D 10 - Detecting irradiation of seeds using microgel electrophoresis - a collaborative trial
H.E. Haine, H. Cerda and J.L. Jones -
R&D 9 - Flow characterisation using tube viscometry for food starches processed under UHT conditions
G.M. Scott, M.D. Holdsworth and G.S. Tucker -
R&D 8 - Use of bacteriophage for the separation and concentration of pathogenic microorganisms in food a feasibility study
A.R. Bennett, F.G.C. Davids, S. Vlahodimou and R.P. Betts -
R&D 7 - A comparison of sensory and consumer techniques to assess the sensory changes of products throughout storage. Volume II: white sliced bread
J.A. McEwan, M.P. Watson and N.M. Griffiths -
R&D 6 - Monitoring the performance of sensory assessors
E.M. Allchurch -
R&D 5 - An evaluation of the Tecra Unique salmonella test for the detection of Salmonella from foods
K.L. Jones, S. Macphee, A. Turner and R.P. Betts -
R&D 4 - A study of the antimicrobial effect of power ultrasound
R.M. Hurst, G.D. Betts and R.G. Earnshaw -
R&D 3 - Risk factors associated with post process contamination of heat sealed semi-rigid packaging. Part 3: Quantification of microbiological hazards through heat seals
D. Rose, S.P. Horan, P.M. Withers, B.P.F. Day and D.G. Evans -
R&D 2 - Removal of bacterial biofilms
H. Gibson, J.H. Taylor, K.H. Hall and J.T. Holah -
R&D 1 - Biofilms and their detection in the food industry
H. Gibson, J.H. Taylor, K.H. Hall and J.T. Holah