Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe

por Jones-Garcia, Eliot, Bakalis, Serafim, Flintham, Martin
Publicado 2022

Monitoring Mixing Processes Using Ultrasonic Sensors and Machine Learning

por Bowler, Alexander L., Bakalis, Serafim, Watson, Nicholas J.
Publicado 2020

Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying

por Moxon, Thomas E., Nimmegeers, Philippe, Telen, Dries, Fryer, Peter J., Van Impe, Jan, Bakalis, Serafim
Publicado 2017

Fabrication of optimized skin biomimics for improved interfacial retention of cosmetic emulsions

por Gkotsis, Georgios, Rickard, Jonathan James Stanley, Brooker, Anju, Bakalis, Serafim, Grover, Liam M., Goldberg Oppenheimer, Pola
Publicado 2018

Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction

por Beverly, David, Lopez-Quiroga, Estefanía, Farr, Robert, Melrose, John, Henson, Sian, Bakalis, Serafim, Fryer, Peter J.
Publicado 2020

Modulating the surface and mechanical properties of textile by oil-in-water emulsion design

por Argentou, Evangelia, Amador, Carlos, Massey Brooker, Anju Deepali, Bakalis, Serafim, Fryer, Peter J., Zhang, Zhenyu Jason
Publicado 2022

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

por Gouseti, Ourania, Larsen, Mads Emil, Amin, Ashwitha, Bakalis, Serafim, Petersen, Iben Lykke, Lametsch, Rene, Jensen, Poul Erik
Publicado 2023

Size and Number of Food Boluses in the Stomach after Eating Different Meals: Magnetic Resonance Imaging Insights in Healthy Humans

por Hornby, Hannah, Collado-González, Mar, Zhang, Xue, Abrehart, Nichola, Alshammari, Meshari, Bakalis, Serafim, Mackie, Alan, Marciani, Luca
Publicado 2021

Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis

por Alshammari, Norah A., Taylor, Moira A., Stevenson, Rebecca, Gouseti, Ourania, Alyami, Jaber, Muttakin, Syahrizal, Bakalis, Serafim, Lovegrove, Alison, Aithal, Guruprasad P., Marciani, Luca
Publicado 2021

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

por Smith, Frances, Pan, Xiaoyan, Bellido, Vincent, Toole, Geraldine A., Gates, Fred K., Wickham, Martin S. J., Shewry, Peter R., Bakalis, Serafim, Padfield, Philip, Mills, E. N. Clare
Publicado 2015

Modelling Processes and Products in the Cereal Chain

por Carvalho, Otilia, Charalambides, Maria N., Djekić, Ilija, Athanassiou, Christos, Bakalis, Serafim, Benedito, Jose, Briffaz, Aurelien, Castañé, Cristina, Della Valle, Guy, de Sousa, Isabel Maria Nunes, Erdogdu, Ferruh, Feyissa, Aberham Hailu, Kavallieratos, Nickolas G., Koulouris, Alexandros, Pojić, Milica, Raymundo, Anabela, Riudavets, Jordi, Sarghini, Fabrizio, Trematerra, Pasquale, Tonda, Alberto
Publicado 2021

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

por Bakalis, Serafim, Valdramidis, Vasilis P., Argyropoulos, Dimitrios, Ahrne, Lilia, Chen, Jianshe, Cullen, P.J., Cummins, Enda, Datta, Ashim K., Emmanouilidis, Christos, Foster, Tim, Fryer, Peter J., Gouseti, Ourania, Hospido, Almudena, Knoerzer, Kai, LeBail, Alain, Marangoni, Alejandro G., Rao, Pingfan, Schlüter, Oliver K., Taoukis, Petros, Xanthakis, Epameinondas, Van Impe, Jan F.M.
Publicado 2020