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Okpala, Charles and Piggott, John and Schaschke, Carl (2010) Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review. African Journal of Biotechnology, 8 (25). pp. 7263-7270. ISSN 1684-5315

Okpala, COR and Piggott, J.R. and Schaschke, C.J. (2010) Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese. Innovative Food Science and Emerging Technologies, 11 (1). pp. 61-67. ISSN 1466-8564

Qi, E. and Band, M. and Tester, R.F. and Piggott, J.R. and Hurel, S. (2010) Use of slow release starch (SRS) to treat hypoglycaemia in type 1 diabetics. Nutrition and Food Science, 40 (2). pp. 228-234. ISSN 0034-6659

Okpala, COR and Piggott, J.R. and Schaschke, C.J. (2009) Effects of high-pressure processing (HPP) on the microbiological, physico-chemical and sensory properties of fresh cheeses: a review. African Journal of Biotechnology, 8 (25). pp. 7391-7398. ISSN 1684-5315

Schaschke, C.J. and Okpala, COR and Piggott, J.R. and McNeil, B. (2009) Microbiological quality of high pressure (HP) treated fresh cheese of bovine milk. African Journal of Food Science, 3 (11). pp. 378-384. ISSN 1996-0794

Elamir, Abdulmnem A. and Tester, Richard F. and Al-Ghazzewi, Farage H. and Kaal, Hakim Y. and Ghalbon, Amna A. and Elmegrahai, Najat A. and Piggott, John R. (2008) Effects of konjac glucomannan hydrolysates on the gut microflora of mice. Nutrition and Food Science, 38 (5). pp. 442-449. ISSN 0034-6659

Ur-Rehman, S. and Piggott, J.R. and Ahmad, M.M. and Hussain, S. and Ahmad, N. and Owusu-Darko, P. (2008) Preparation and evaluation of pizza cheese made from blend of vetch-bovine milk. International Journal of Food Science and Technology, 43 (5). pp. 770-778. ISSN 0950-5423

Piggott, J.R. and Ur-Rehman, S. and Paterson, A. (2007) Chapatti quality from British wheat cultivar flours. Food Science and Technology, 40 (5). pp. 775-784. ISSN 0023-6438

Lakshmanan, R. and Parkinson, John A. and Piggott, John R. (2007) High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar). Food Science and Technology, 40 (3). pp. 544-551. ISSN 0023-6438

Ur-Rehman, S. and Paterson, A. and Piggott, J.R. (2007) Optimisation of flours for chapatti preparation using a mixture design. Journal of the Science of Food and Agriculture, 87 (3). pp. 425-430. ISSN 0022-5142

Piggott, J.R. and Ur-Rehman, S. and Paterson, A. (2007) Physico-chemical, rheological and sensory characteristics of British commercial chapatti flours. Journal of Food, Agriculture and Environment, 5 (2). pp. 35-39. ISSN 1459-0255

Koussissi, E. and Paterson, A. and Piggott, J.R. (2007) Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition. European Food Research and Technology, 225 (5-6). pp. 749-756. ISSN 1438-2377

Piggott, J.R. and Hashmi Al-Ghazzewi, F. and Khanna, S. and Tester, R.F. (2007) The potential use of hydrolysed konjac glucomannan as a prebiotic. Journal of the Science of Food and Agriculture, 87. pp. 1758-1766. ISSN 0022-5142

Paterson, A. and Piggott, J.R. (2006) Flavour in sourdough breads: a review. Trends in Food Science and Technology, 17 (10). pp. 557-566. ISSN 0924-2244

Ur-Rehman, S. and Paterson, A. and Piggott, J.R. (2006) Optimization of chapatti textural quality using British wheat cultivar flours. International Journal of Food Science and Technology, 41. pp. 30-36. ISSN 0950-5423

Piggott, J.R. and Techakriengkrai, I. and Paterson, A. and Taidi, B. (2006) Relationships of overall estery aroma character in lagers with volatile headspace congener concentrations. Journal of the Institute of Brewing, 112 (1). pp. 41-49. ISSN 0046-9750

Piggott, J.R. and Techakriengkrai, I. and Paterson, A. and Taidi, B. (2006) Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking. Journal of the Institute of Brewing, 112. pp. 28-35. ISSN 0046-9750

Lakshmanan, R. and Patterson, M.F. and Piggott, J.R. (2005) Effects of high-pressure processing on proteolytic enzymes (and proteins) in cold-smoked salmon during refrigerated storage. Food Chemistry, 90 (4). pp. 541-548. ISSN 0308-8146

Jahan, K. and Paterson, A. and Piggott, J. and Spickett, C. (2005) Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast. Poultry Science, 84 (1). pp. 158-166. ISSN 0032-5791

Jahan, M.K. and Paterson, A. and Piggott, J.R. (2005) Sensory quality in retailed organic, free rang and corn-fed chicken breast. Food Research International, 38 (5). pp. 495-503. ISSN 0963-9969

Escalona, H. and Birkmyre, L. and Piggott, J.R. and Paterson, A. (2002) Effect of maturation in small oak casks on the volatility of red wine aroma compounds. Analytica Chimica Acta, 458 (1). pp. 45-54. ISSN 0003-2670

Piggott, J.R. and Schaschke, C.J. (2001) Released cells, breath analysis and in-mouth analysis in flavour research. Biomolecular Engineering, 17 (3-4). pp. 129-136. ISSN 1389-0344