Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components : a review of recent advances

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 (Food Land & People).Peer reviewedPostprin

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

The Glycemic Index of Rice and Rice Products : A Review, and Table of GI Values

Peer reviewedPostprin

Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).Peer reviewedPublisher PD

Effect of brown seaweed on plasma glucose in healthy, at-risk, and type 2 diabetic individuals : systematic review and meta-analysis

Acknowledgments Author contributions. All authors (K.V., V.R., D.C., and M.A.-M.) formulated and designed the analysis and contributed to data analysis. K.V. and M.A.-M. searched for and extracted data and evaluated the quality of the evidence. All authors contributed to and revised the submitted version of the paper. Funding. We are grateful to the Scottish Government’s Rural and Environment Science and Analytical Services (RESAS) for supporting this work and that of the University of Aberdeen.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

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread : Effects on Physical and Nutritional Properties

Author Contributions: Conceptualization, V. Ranawana and V. Raikos.; methodology, Q.Q. Ni, H.E. Hayes, N.J. Hayward. and D. Stead.; formal analysis, Q.Q. Ni; writing—original draft preparation, Q.Q. Ni and V. Raikos; writing—review and editing, all authors; visualization, Q.Q. Ni.; supervision, V. Raikos; project administration, Q.Q. Ni. All authors have read and agreed to the published version of the manuscript. Funding: This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Acknowledgments: Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen. Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.Peer reviewedPublisher PD

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

Inter-individual variation in postprandial glycaemic responses in women co-ingesting green leafy vegetables with a carbohydrate meal : interactions with the sirtuin system

The authors acknowledge the support of the Scottish Government Rural and Environment Science and Analytical Services (RESAS) Strategic Research Programme. Clinical biochemistry lab at the Foresterhill hospital for analysing sex hormone samples, Human Nutrition Unit staff and analytical staff and the Rowett Institute, University of Aberdeen and Alex Stewart for providing the compositional information for the meal interventions used. Finally, we would like to thank the volunteers participating in VegGI study. Open access via Wiley agreementPeer 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