| Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables J Gutierrez, P Bourke, J Lonchamp, C Barry-Ryan Innovative Food Science & Emerging Technologies 10 (2), 195-202, 2009 | 144 | 2009 |
| In vitro selection of miltefosine resistance in promastigotes of Leishmania donovani from Nepal: genomic and metabolomic characterization CD Shaw, J Lonchamp, T Downing, H Imamura, TM Freeman, JA Cotton, ... Molecular microbiology 99 (6), 1134-1148, 2016 | 78 | 2016 |
| Identification of volatile quality markers of ready-to-use lettuce and cabbage J Lonchamp, C Barry-Ryan, M Devereux Food Research International 42 (8), 1077-1086, 2009 | 63 | 2009 |
| Experimental Induction of Paromomycin Resistance in Antimony-Resistant Strains of L. donovani: Outcome Dependent on In Vitro Selection Protocol S Hendrickx, RA Inocêncio da Luz, V Bhandari, K Kuypers, CD Shaw, ... PLoS neglected tropical diseases 6 (5), e1664, 2012 | 50 | 2012 |
| The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties I Akasha, L Campbell, J Lonchamp, SR Euston Food Chemistry 197, 799-806, 2016 | 49 | 2016 |
| Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis SL Sampaio, J Lonchamp, MI Dias, C Liddle, SA Petropoulos, ... Food Chemistry 342, 128526, 2021 | 46 | 2021 |
| Properties of partially denatured whey protein products: Formation and characterisation of structure Z Zhang, V Arrighi, L Campbell, J Lonchamp, SR Euston Food Hydrocolloids 52, 95-105, 2016 | 43 | 2016 |
| Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents K Oduse, L Campbell, J Lonchamp, SR Euston International journal of food properties 20 (sup3), S3027-S3041, 2017 | 35 | 2017 |
| Properties of partially denatured whey protein products 2: Solution flow properties Z Zhang, V Arrighi, L Campbell, J Lonchamp, SR Euston Food Hydrocolloids 56, 218-226, 2016 | 34 | 2016 |
| Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process J Lonchamp, PS Clegg, SR Euston European Food Research and Technology 245, 1825-1839, 2019 | 33 | 2019 |
| Properties of partially denatured whey protein products: Viscoelastic properties Z Zhang, V Arrighi, L Campbell, J Lonchamp, SR Euston Food hydrocolloids 80, 298-308, 2018 | 17 | 2018 |
| Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process J Lonchamp, K Stewart, CD Munialo, L Evans, M Akintoye, S Gordon, ... Food Chemistry 396, 133736, 2022 | 14 | 2022 |
| Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers J Lonchamp, M Akintoye, PS Clegg, SR Euston European Food Research and Technology 246, 69-80, 2020 | 13 | 2020 |
| Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents J Lonchamp, M Akintoye, PS Clegg, SR Euston European Food Research and Technology 246, 767-780, 2020 | 10 | 2020 |
| Molecular simulation of partially denatured β-lactoglobulin Z Zhang, V Arrighi, L Campbell, J Lonchamp, SR Euston Food Hydrocolloids 142, 108811, 2023 | | 2023 |
| Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing J Lonchamp, PS Clegg, SR Euston Food Bioscience 49, 101895, 2022 | | 2022 |
| Properties of partially denatured whey protein products: viscoelastic properties. ZZ Zhang Zhuo, V Arrighi, L Campbell, J Lonchamp, SR Euston | | 2018 |
| Changes in body composition in elite soccer players in response to pre-season training [Oral Presentation] G McEwan, F Drobnic, A Lizarraga, A Gómez Díaz, E Pons, ... Proceedings of the XXVII Isokinetic Medical Group Conference, Barcelona, 2-4 …, 2018 | | 2018 |
| Properties of partially denatured whey protein products 2: solution flow properties. ZZ Zhang Zhuo, V Arrighi, L Campbell, J Lonchamp, SR Euston | | 2016 |
| Properties of partially denatured whey protein products: formation and characterisation of structure. ZZ Zhang Zhuo, V Arrighi, L Campbell, J Lonchamp, SR Euston | | 2015 |
