Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time

This work is part of the Strategic Research Programme 2011-2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).Peer reviewedPostprintPostprin

Effects of wheat and oat-based whole grain foods on serum lipoprotein size and distribution in overweight middle aged people : a randomised controlled trial

Peer reviewedPublisher PD

Deleterious consequences of antioxidant supplementation on lifespan in a wild-derived mammal

Peer reviewedPublisher PD

Changes in vitamin biomarkers during a 2-year intervention trial involving increased fruit and vegetable consumption by free-living volunteers

Peer reviewedPublisher PD

Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health

Peer reviewedPublisher PD

Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate

The authors are grateful to the Rural and Environment Science and Analytical Services (RESAS) Division of the Scottish government for funding the study. None of the authors declare any conflicts of interest.Peer reviewedPostprin

Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient

Acknowledgments: Funds for the study were provided by the Scottish Government’s Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the Food Land & People Programme). The authors are grateful to Phillip Morrice, Vivian Buchan and Donna Henderson for helping with the nutritional analysis of the breads. The authors declare no conflicts of interest.Peer reviewedPublisher PD

Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Acknowledgments: Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the Food Land & People Programme). The authors are grateful to Phillip Morrice, Vivian Buchan, and Donna Henderson for helping with the nutritional analysis of the breads. The authors declare no conflicts of interest.Peer reviewedPublisher PD

Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes

Acknowledgment This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).Peer reviewedPostprin