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Page 1
The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.
Foods. 2021 Jan 26;10(2):254. doi: 10.3390/foods10020254.
Foods. 2021.
PMID: 33530603
Free PMC article.
The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions.
Tyuftin AA, Richardson AM, O' Sullivan MG, Kilcawley KN, Gallagher E, Kerry JP.
Tyuftin AA, et al.
J Food Sci. 2021 Mar;86(3):705-714. doi: 10.1111/1750-3841.15600. Epub 2021 Feb 8.
J Food Sci. 2021.
PMID: 33559180
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Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate.
Tyuftin AA, Wang L, Auty MAE, Kerry JP.
Tyuftin AA, et al.
Int J Mol Sci. 2020 Apr 3;21(7):2486. doi: 10.3390/ijms21072486.
Int J Mol Sci. 2020.
PMID: 32260095
Free PMC article.
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Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals.
Clarke D, Tyuftin AA, Cruz-Romero MC, Bolton D, Fanning S, Pankaj SK, Bueno-Ferrer C, Cullen PJ, Kerry JP.
Clarke D, et al. Among authors: tyuftin aa.
Food Microbiol. 2017 Apr;62:196-201. doi: 10.1016/j.fm.2016.10.022. Epub 2016 Oct 13.
Food Microbiol. 2017.
PMID: 27889148
Free article.
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