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Abdoh, Yousef (2018) Chemical composition and antioxidant activity of date palm Fruit (Phoenix dactylifera) in Saudi Arabia. PhD thesis, University of Nottingham.

Abson, Rachael (2013) Factors contributing to the rheology of tomato puree. PhD thesis, University of Nottingham.

Al-Zaidi, Asma Nasser Mohammed (2012) Exploring the interrelationships among operations management practices, customer perceptions of service quality and performance of hotels. PhD thesis, University of Nottingham.

Alrasheed, Ali (2019) Food safety policy and management in UK and KSA hospitals. PhD thesis, University of Nottingham.

Amor, D.R. (2024) Characterising the Structure and Functionality of Insect Proteins. PhD thesis, University of Nottingham.

Anabtawi, Ola (2020) The bigger picture: the hidden consequences of the sugar reduction strategy for tackling childhood obesity in the UK. PhD thesis, University of Nottingham.

Argyriou, Dimitrios (2018) Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties. MRes thesis, University of Nottingham.

Atagher, Peter Tyev (2019) We can't stop cooking. Investigating the enablers for the uptake of improved cookstoves in Benue State, Nigeria. PhD thesis, University of Nottingham.

Awg Hj Tengah, Hjh Noorhasifah (2016) Relevance of composition and localisation of raw rice grains to texture of cooked rice. PhD thesis, University of Nottingham.

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Bahrami, Niloufar (2016) Impact of wheat lipids on the functionality of wheat flour. PhD thesis, University of Nottingham.

Benslimane, Fatiha (2016) Effect of dietary fat on lipid accumulation and macrophage activation in vivo. PhD thesis, University of Nottingham.

Beyts, Camilla (2016) Measuring emotional response towards aroma attributes in beer; a comparison of self-report, physiological and facial expression measures. MPhil thesis, University of Nottingham.

Bramante, F. (2016) Material properties of chocolate relevant to texture perception. MRes thesis, University of Nottingham.

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Caporaso, Nicola (2018) NIR hyperspectral imaging for predicting the composition of granular food commodities. PhD thesis, University of Nottingham.

Channell, Guy Andrew (1996) Oxidative flavour chemistry and biochemistry in parsley. PhD thesis, University of Nottingham.

Chen, Yangyi (2020) Modelling and predicting the quality of Cheddar cheese during ripening. PhD thesis, University of Nottingham.

Chiu, N. X. N. (2016) Designing microstructures for sodium reduction. PhD thesis, University of Nottingham.

Clark, Rebecca A. (2011) Multimodal flavour perception: the impact of sweetness, bitterness, alcohol content and carbonation level on flavour perception. PhD thesis, University of Nottingham.

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Daffa, Basma (2020) Nutritional value and consumer acceptability of smoothies in the UK and KSA. PhD thesis, University of Nottingham.

Darwish, Randa (2018) Investigating Chlamydomonas reinhardtii as a functional food and feed ingredient. PhD thesis, University of Nottingham.

Delime, Perrine (2015) Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours. PhD thesis, University of Nottingham.

Dobermann, Darja (2019) From innovation to implementation: viability of the increased use of insects as food and feed. PhD thesis, University of Nottingham.

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Eaton, Curtis (2015) Developing an effective approach to measure emotional response to the sensory properties of beer. PhD thesis, University of Nottingham.

Edwards-Stuart, Rachel (2009) Creating innovative flavour and texture experiences. PhD thesis, University of Nottingham.

Enrione,, Javier (2005) Mechanical stability of intermediate moisture starch-glycerol systems. PhD thesis, University of Nottingham.

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Ford, Hannah Lily (2024) Understanding consumer behaviour regarding sustainability in the food sector:The role of meat reduction and protein alternatives. PhD thesis, University of Nottingham.

Fragkiadaki, Evgenia (2018) Understanding the changes in the bread component of ready to eat sandwiches where consumers observation of 'Dry and Stale' limits shelf life. MRes thesis, University of Nottingham.

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Gan, H. H. (2015) Aroma-matrix interaction in food: an APCI approach. PhD thesis, University of Nottingham.

Gonzalez-Robles, Ivonne-Wendolyne (2018) Flavour interactions between the 'estery' and 'mature/woody' characters of whisky, bourbon & tequila. PhD thesis, University of Nottingham.

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Hernangomez de Alvaro, Carlos Juan (2017) Activation of the feline umami receptor fT1R1-fT1R3 by linear α-L-dipeptides: an in vitro study. MRes thesis, University of Nottingham.

Hofmann, Saskia Iris (2018) The mouthfeel of black tea beverages. PhD thesis, University of Nottingham.

Hollowood, Tracey Ann (2002) Taste-Aroma-Matrix Interactions Determine Flavour Perception. PhD thesis, University of Nottingham.

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Iliopoulou, Viktoria (2020) Study of consumer attitudes towards insect-based foods utilising Q method & the exploration of insect protein gels formulation. MRes thesis, University of Nottingham.

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Jasionowicz, Piotr (2012) The chemical and genetic basis of tomato flavour. PhD thesis, University of Nottingham.

Johnson, Stuart Keith (1988) Implications of 3-methylhistidine titres of actin and myosin in determining meat protein. PhD thesis, University of Nottingham.

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Kazemeini, Seyedmostafa (2024) Understanding stickiness of sticky-cohesive foods. PhD thesis, University of Nottingham.

Kirk, Charlotte (2024) The bioactive properties of selenium enriched Allium sativum (garlic). PhD thesis, University of Nottingham.

Koliandris, Anne-Laure (2011) Flow behaviour of biopolymer solutions and effect on saltiness perception. PhD thesis, University of Nottingham.

Kumssa, Diriba (2017) The role of underutilized crops in alleviating hidden hunger. PhD thesis, University of Nottingham.

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Langridge, James P. (2004) Correlating instrumental and sensory analyses of flavour. PhD thesis, University of Nottingham.

Leaper, Robin M. (2018) Rice bran wax-based oleogel as a novel frying medium for chips and its functional properties compared with conventional fats and oils. MRes thesis, University of Nottingham.

Liang, Xinyue (2012) An evaluation of the Tekscan I-Scan System for the assessment of tongue movement during oral processing of semi-solid foods. MRes thesis, University of Nottingham.

Lin, Yin-Ling (2010) Food in transition: university students' discourse about food practices. PhD thesis, University of Nottingham.

Liu, Wentao (2018) Emulsion and microstructure design for controlled digestion. PhD thesis, University of Nottingham.

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MORADIANNEJAD, HESAM (2017) Controlling texture in processed meat production. PhD thesis, University of Nottingham.

Mak, Sze Pui Cheryl (2009) Impact of sodium chloride on wheat doughs. PhD thesis, University of Nottingham.

Marsh, Kirandeep (2023) The Nottingham-Ice cream project: dietary intake, food waste and ice cream solutions. MRes thesis, University of Nottingham.

Murdock, Robert S (2023) Promoting entomophagy as a response to food insecurity through the development of suitable food products. PhD thesis, University of Nottingham.

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Neville, Michelle E (2017) Plant fibres as ice cream stabilisers. PhD thesis, University of Nottingham.

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Pearson, Kris S.K. (2005) The effect of dispersion mechanisms on aroma delivery. PhD thesis, University of Nottingham.

Pu, Xiaolu (2018) Impact of hydrophilic emulsifier and emulsion microstructure on aroma release over w/o/w emulsions. PhD thesis, University of Nottingham.

Pybis, Joanne (2011) The influence of perceptual and cognitive factors in the development of food preferences. PhD thesis, University of Nottingham.

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Ren, Yi (2020) Gluten replacement and starch reduction in producing gluten free bread. PhD thesis, University of Nottingham.

Revell, Joseph M. (2009) Sensory profile & consumer acceptability of sweet cherries. MRes thesis, University of Nottingham.

Riley, Paul Howard (2014) Designing a low-cost electricity-generating cooking stove for high-volume implementation. PhD thesis, University of Nottingham.

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Sesan, Temilade Adeyinka (2011) What's cooking?: participatory and market approaches to stove development in Nigeria and Kenya. PhD thesis, University of Nottingham.

Shao, Jiaqian (2019) A 23Na NMR study on the environment and mobility of sodium ions in complex food matrices and model systems. MRes thesis, University of Nottingham.

Skinner, Martha (2018) Exploring individual variation in oral perception. PhD thesis, University of Nottingham.

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Thomas, Michelle (2023) Income and food insecurity: Impact on diet quality and micronutrient intakes of females living in the United Kingdom. PhD thesis, University of Nottingham.

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Wang, Rui (2020) Identification of lipid specific NKT receptors in the context of Brazil nut allergy. PhD thesis, University of Nottingham.

Wattanakul, Jutarat (2020) Nutrient value and stability of chloroplast-rich fraction (CRF) material from pea vine haulm, and the role of galactolipolytic enzymes during digestion. PhD thesis, University of Nottingham.

Wright, Wilfred (2024) ‘Spaces of drink’ and contemporary rural culture: exploring a Midland village. MRes thesis, University of Nottingham.

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Xia, Wei (2017) Exploitation of low value food materials as a novel source of flavour enhancers. PhD thesis, University of Nottingham.

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Yin, Wenting (2016) The effect of food flavour on human appetite and eating behaviour. PhD thesis, University of Nottingham.

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Zahid, Maria / M.Z. (2019) Factors affecting the shelf life stability of low salt papad. MRes thesis, University of Nottingham.

Zhang, Yuchen (2022) Understanding Chinese consumer behaviour regarding sustainable diets: Intention to reduce meat consumption and adopt protein alternatives. MRes thesis, University of Nottingham.