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2010

McCallum, Susan and Woodhead, Mary and Hackett, Christine A and Kassim, Angzzas and Paterson, Alistair and Graham, Julie (2010) Genetic and environmental effects influencing fruit colour and QTL analysis in raspberry. TAG Theoretical and Applied Genetics, 121 (4). pp. 611-627.

2009

Koussissi, E. and Dourtoglou, V.G. and Ageloussis, G. and Paraskavopoulos, Y. and Dourtoglou, T. and Paterson, A. and Chatzilazarou, A. (2009) Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. Food Chemistry, 114 (4). pp. 1503-1509. ISSN 0308-8146

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2009) Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates. Journal of Food Engineering, 91 (4). pp. 571-581. ISSN 0260-8774

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Ryan, Angela (2009) Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry. Food Chemistry, 113 (1). pp. 208-215. ISSN 0308-8146

Macatelli, Melina and Akkermans, Wies and Koot, Alex and Buchgraber, Manuela and Paterson, A. and Van Ruth, Saskia (2009) Verification of the geographical origin of European butters using PTR-MS. Journal of Food Composition and Analysis, 22 (2). pp. 169-175. ISSN 0889-1575

Kassim, Angzzas and Poette, Julie and Paterson, A. and Zait, Dzeti and McCallum, Susan and Woodhead, Mary and Smith, Kay and Hackett, Christine and Graham, Julie (2009) Environmental and seasonal influences on red raspberry anthocyanin antioxidant contents and identification of quantitative traits loci (QTL). Molecular Nutrition and Food Research, 53 (5). pp. 625-634. ISSN 1613-4125

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2009) Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems. Food Research International, 42 (1). pp. 200-209. ISSN 0963-9969

2008

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2008) Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89 (2). pp. 128-136. ISSN 0260-8774

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Ryan, Angela (2008) Flavor formation and character in cocoa and chocolate: a critical review. Critical Reviews in Food Science and Nutrition, 48 (9). pp. 840-857. ISSN 1040-8398

Afoakwa, E.O. and Paterson, A. and Fowler, M. and Vieira, J. (2008) Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Food Research International, 41 (7). pp. 751-757. ISSN 0963-9969

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2008) Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition. European Food Research and Technology, 227 (4). pp. 1215-1223. ISSN 1438-2377

Afoakwa, Emmanuel Ohene and Paterson, Alistair and Fowler, Mark and Vieira, Joselio (2008) Comparison of rheological models for determining dark chocolate viscosity. International Journal of Food Science and Technology, 44 (1). pp. 162-167. ISSN 0950-5423

Afoakwa, E.O. and Paterson, A. and Fowler, M. and Vieira, J. (2008) Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87 (2). pp. 181-190. ISSN 0260-8774

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark (2008) Effects of particle size distribution and composition on rheological properties of dark chocolate. European Food Research and Technology, 226 (6). pp. 1259-1268. ISSN 1438-2377

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2008) Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology. Innovative Food Science and Emerging Technologies, 9 (4). pp. 527-533. ISSN 1466-8564

2007

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2007) Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate. International Journal of Food Science and Technology, 44 (1). pp. 111-119. 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

Koussissi, E. and Paterson, A. and Paraskavopoulos, Y. (2007) Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea. European Food Research and Technology, 226 (4). pp. 745-753. ISSN 1438-2377

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

2006

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

Jahan, K. and Paterson, A. and Spickett, C.M. (2006) Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling. International Journal of Food Sciences and Nutrition, 57 (3-4). pp. 229-243. ISSN 0963-7486

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

2005

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

2004

Jahan, M.K. and Paterson, A. and Spickett, C.M. (2004) Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes. International Journal of Food Science and Technology, 39 (4). pp. 443-453. ISSN 0950-5423

Narain, C. and Paterson, A. and Reid, E. (2004) Free choice and conventional profiling of commercial black filter coffees to explore consumer perceptions of character. Food Quality and Preference, 15 (1). pp. 31-41. ISSN 0950-3293

2002

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