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Alexander, Chris (2022) The impact of very high gravity fermentation conditions on brewing yeast health and physiology. PhD thesis, University of Nottingham.

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

Annamalai, Nacchiappan (2023) Interaction of flavour compounds with the seasoning base. MRes thesis, University of Nottingham.

Azhar, Mat Easa (1996) Factors affecting Maillard induced gelation of protein-sugar systems. PhD thesis, University of Nottingham.

B

Barra, Giuseppina (2004) The rheology of caramel. PhD thesis, University of Nottingham.

Boothroyd, Emily L. (2013) Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky. PhD thesis, University of Nottingham.

Brøgger, Anja Funch (2016) Functionality of starches in batter formulations. PhD thesis, University of Nottingham.

C

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

Che Ku Jusoh, Tengku Farizan Izzi (2021) Development of encapsulated air microparticles using spray drying and sessile single droplet drying. PhD thesis, University of Nottingham.

Chi, Chao (2024) Impact of thermal and drying regimes, used to make powders derived from spinach leaves, on their material properties and digestibility. PhD thesis, University of Nottingham.

Chiralertpong, Ariya (2010) Modifying coffee quality by chemical manipulation. 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.

Cuthill, Holly (2020) Emulsifying food microparticles prepared from cocoa by-product. PhD thesis, University of Nottingham.

D

Davies, Suzanne (2017) Material science of in-directly expanded α (1,4) and (1,6) linked polymers. MPhil thesis, University of Nottingham.

Delgado, Lidia (2021) Characterization of novel glycosyl hydrolases with application in the food industry. PhD thesis, University of Nottingham.

Dietz, Anna Christina (2022) Investigating the contribution of hop components to the perception of beer flavour. 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.

Dugulin, Celina Angela (2021) Brewing with green malt for an energy and water efficient process: challenges and opportunities. PhD thesis, University of Nottingham.

E

Eakpetch, Patchaniya (2019) Maximising the nutritional value of microalgae (Chlamydomonas reinhardtii) through cultivation and downstream bioprocessing. PhD thesis, University of Nottingham.

Elkwil, Omran (2019) Design of complex emulsion interfaces for sugar reduction application. PhD thesis, University of Nottingham.

F

Falcus, Kirsty J. (2019) Studying novel, natural antimicrobials in food systems. MRes thesis, University of Nottingham.

Filipowska, Weronika (2022) Determination of critical factors in malt production related to the flavour stability of final beer. PhD thesis, University of Nottingham.

Fitriani, Shanti (2016) Sago starch: behaviour and manufacture of expanded iron-fortified extrudates. PhD thesis, University of Nottingham.

Ford, Clive (2022) A novel in vitro framework for understanding aroma interactions with the oronasal mucosa. PhD thesis, University of Nottingham.

G

Godrich, Joseph (2024) Nutritional and functional properties of popped chickpea and red kidney bean. PhD thesis, University of Nottingham.

H

He, Qi (2014) Understanding the sensory perception of hydrocolloid thickened systems based on flow and lubrication behaviour. PhD thesis, University of Nottingham.

Holmes, Calum P. (2015) An optimised sorghum brewing process. PhD thesis, University of Nottingham.

Hurst, Katherine (2022) Investigating sodium reduction in the UK diet through salt particle design and understanding contributions of food oral processing on perception. PhD thesis, University of Nottingham.

I

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.

Innocent-Ukachi, Adanma Chinedum (2016) Microbial population dynamics and impact on hydrolysis of phytate and phenolic compounds during fermentation of ogi-an indigenous fermented cereal product. PhD thesis, University of Nottingham.

Ismail, Muhammad Heikal (2019) Investigating the effect of pre-treatment on the drying kinetics and quality traits of rice noodles. PhD thesis, University of Nottingham.

J

Jenkins, David Martyn (2011) The impact of dehydration and rehydration on brewing yeast. PhD thesis, University of Nottingham.

Johansson, Joanne (2016) Incorporation of hydrocolloids into pet food for new applications. PhD thesis, University of Nottingham.

Jumel, Kornelia (1994) Molecular size of interacting and degrading polysaccharides. PhD thesis, University of Nottingham.

K

Kelly, Rachel Jane (1995) Functional behaviour of mixed protein-polysaccharide system. PhD thesis, University of Nottingham.

Kennedy, Ann (2001) Protein engineering of an industrially-used lipase. PhD thesis, University of Nottingham.

Kooi, Eng Teong (1982) The extrusion properties of potato granules. PhD thesis, University of Nottingham.

Kremmyda, Alexandra (2024) Minimal processing of underutilised ingredients for food gel applications. PhD thesis, University of Nottingham.

Kremmyda, Alexandra (2020) Chemical processing of Bambara Groundnut Flour (Vigna subterranea). MRes thesis, University of Nottingham.

L

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.

M

MOHAMAD, NIZAHA JUHAIDA (2017) Dark chocolate: understanding the impact of limonene on the crystallization properties and application of green leaf lipid extract as a flow enhancer. PhD thesis, University of Nottingham.

Mansor, Syamila (2019) Process optimisation, nutrient stability and digestibility of green powder from spinach juice. PhD thesis, University of Nottingham.

Mason, C. (2012) Impact of the sensory and postprandial properties of energy drinks on cognition. PhD thesis, University of Nottingham.

Mat Taher, Zarani (2016) The impact of upstream and downstream processing on the quality of oil bodies of partially de-hulled sunflower seeds. PhD thesis, University of Nottingham.

Maxminer, Joerg (2016) Assessing the flavour stability of lager-style beers. PhD thesis, University of Nottingham.

Milbourne, Karen (1984) Storage changes in pork pies. PhD thesis, University of Nottingham.

Moirangthem, Kamaljit (2017) Overcoming challenges for the biorefineries of the future. PhD thesis, University of Nottingham.

Moreau, Lydie (2009) Impact of sodium chloride on breakfast cereal products. PhD thesis, University of Nottingham.

Mortimer, Zahara (2024) Nutritional profile optimisation of carbon dioxide fixing bacteria by molecular engineering. EngD thesis, University of Nottingham.

Mott, Alexander Charles (2017) The relationship between very high gravity fermentations and oxidative stress in the lager yeast Saccharomyces pastorianus. PhD thesis, University of Nottingham.

Moynihan, Eoin (2019) The role of mitochondrial functionality in brewing yeast. PhD thesis, University of Nottingham.

N

Nantiyakul, Nantaprapa (2012) Processing rice bran to yield added-value oil based extracts. PhD thesis, University of Nottingham.

Nijman, Marit (2019) Measuring Emotional Response to Sensory Attributes: Context effects. PhD thesis, University of Nottingham.

Norton, Clive (1998) Texture and hydration of expanded rice. PhD thesis, University of Nottingham.

O

Oladokun, Olayide (2017) The quality of bitterness in beer. PhD thesis, University of Nottingham.

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Phillips, Jade B. (2019) Processing to valorise green biomass side streams to create new food ingredients. PhD thesis, University of Nottingham.

Price, Ruth J (2021) Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate. PhD thesis, University of Nottingham.

R

Ramadhan, Kurnia (2020) Modulating the structure of plant-based protein dispersions. PhD thesis, University of Nottingham.

Ramsey, Imogen (2021) Developing an understanding and improved sensory quality of low alcohol beer. PhD thesis, University of Nottingham.

Renshaw, Ryan C. (2017) New insights into RF and microwave drying of foods. PhD thesis, University of Nottingham.

S

Samanci, S. (2020) Creating new food microstructure: aerated hydro and aerogels. PhD thesis, University of Nottingham.

Santhanam Menon, Abhay (2017) Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality. PhD thesis, University of Nottingham.

Shahari, Nor Azni (2012) Mathematical modelling of drying food products: application to tropical fruits. PhD thesis, University of Nottingham.

Sobanwa, Motolani (2022) Redesign of collagen casings for high quality performance using food grade polysaccharides. PhD thesis, University of Nottingham.

Somani, Abhishek (2013) The responses of lager brewing yeast to low temperatures. PhD thesis, University of Nottingham.

Su, Katy (2021) Microstructure design strategies to enhance aroma and tastant availability in foods. PhD thesis, University of Nottingham.

T

Tran, Thierry (2003) Puffed rice and the molecular changes that determine its structure. PhD thesis, University of Nottingham.

Trouchon, Adrien Louis Pascal (2018) Evaluating the functionality of rice bran wax oleogel in the formulation of a low saturated fatty acid shortcrust pastry. MRes thesis, University of Nottingham.

W

Warne, George (2024) Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration. PhD thesis, University of Nottingham.

Weston, Emma (2019) Competencies for food graduate careers. PhD 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.

Y

Yang, Ni (2012) Flavour reformulation and flavour stability. PhD thesis, University of Nottingham.

Yeo, HuiQi (2018) Aroma release from carbonated beverages. MRes thesis, University of Nottingham.

Z

Zerva, Evgenia (2016) An evaluation of microwave and RF technology as energy and time efficient alternatives for the drying process of barley malt. MPhil thesis, University of Nottingham.

Zhang, L (2021) Design of complex w/o/w emulsion for salt reduction in food emulsions. PhD 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.

Zhuang, S. (2014) The relationship between high gravity brewing, key performance indicators and yeast osmotic stress response. PhD thesis, University of Nottingham.