Towards resilient food systems: Interactions with indigenous knowledge

Authors: Knorr, Dietrich ^{a, ⁎}, Augustin, Mary Ann ^b

Source: In Trends in Food Science & Technology February 2025 156

Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbioses

Authors: Knorr, Dietrich, Augustin, Mary Ann

Source: Critical reviews in food science and nutrition. 63(22):5680-5697

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100191755140.0x000001&indx=1&recIds=ETOCvdc_100191755140.0x000001

Uncertainty, insightful ignorance, and curiosity: Improving future food science research

Authors: Knorr, Dietrich, Augustin, Mary Ann

Source: In Trends in Food Science & Technology December 2021 118 Part A:559-568

Expanding our food supply: underutilized resources and resilient processing technologies.

Authors: Knorr, Dietrich¹ (AUTHOR) dietrich.knorr@tu-berlin.de, Augustin, Mary Ann^2,3 (AUTHOR)

Source: Journal of the Science of Food & Agriculture. 1/30/2025, Vol. 105 Issue 2, p735-746. 12p.

Subject Terms: *FOOD industry, *FOOD supply, *POOR communities, *SOCIAL acceptance, *FOOD security

Processing to improve the sustainability of chickpea as a functional food ingredient.

Authors: Augustin, Mary Ann^1,2 (AUTHOR), Chen, Jia‐Ying³ (AUTHOR), Ye, Jian‐Hui³ (AUTHOR) jianhuiye@zju.edu.cn

Source: Journal of the Science of Food & Agriculture. Nov2024, Vol. 104 Issue 14, p8397-8413. 17p.

Subject Terms: *ELEMENTAL diet, *FIELD crops, *PLANT nutrition, *MEAT alternatives, *PLANT proteins, *CHICKPEA

Oxidative stability of spray dried matcha-tuna oil powders

Authors: Shi, Meng, Ying, DanYang, Hlaing, Mya Myintzu, Ye, JianHui, Sanguansri, Luz, Augustin, Mary Ann

Source: In Food Research International June 2020 132

Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures

Authors: Li, Wu, Yang, Ruili ^*, Ying, Danyang ^*, Yu, Jiawen, Sanguansri, Luz, Augustin, Mary Ann

Source: In Industrial Crops & Products May 2020 147

Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

Authors: Cai, Yan Xue, Wang, Ji Hui, McAuley, Catherine, Augustin, Mary Ann, Terefe, Netsanet Shiferaw

Source: In Journal of Functional Foods October 2019 61

Effects on plasma carotenoids and consumer acceptance of a functional carrot-based product to supplement vegetable intake: A randomized clinical trial

Authors: Castro, Maria, Tatuszka, Pauline, Cox, David N., Bowen, Jane, Sanguansri, Luz, Augustin, Mary Ann, Stonehouse, Welma

Source: In Journal of Functional Foods September 2019 60

Fermentation for tailoring the technological and health related functionality of food products

Authors: Shiferaw Terefe, Netsanet, Augustin, Mary Ann

Source: Critical reviews in food science and nutrition. 60(17):2887-2913

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100115845860.0x000001&indx=1&recIds=ETOCvdc_100115845860.0x000001

Mild heat combined with lactic acid fermentation: a novel approach for enhancing sulforaphane yield in broccoli puree

Authors: Cai, Yan Xue, Augustin, Mary Ann, Jegasothy, Hema, Wang, Ji Hui, Terefe, Netsanet Shiferaw

Source: Food & function. 11(1):779-786

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100098704247.0x000001&indx=1&recIds=ETOCvdc_100098704247.0x000001

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Authors: Shi, Meng, Hlaing, Mya Myintzu, Ying, DanYang, Ye, JianHui, Sanguansri, Luz, Augustin, Mary Ann

Source: International journal of food science & technology. 54(4):1423-1432

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100090568015.0x000001&indx=1&recIds=ETOCvdc_100090568015.0x000001

Comparison of the adsorption behaviour of catechin onto cellulose and pectin

Authors: Liu, Yujia, Ying, Danyang, Sanguansri, Luz, Augustin, Mary Ann

Source: Food chemistry. 271:733-738

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100086914780.0x000001&indx=1&recIds=ETOCvdc_100086914780.0x000001

Nano- and micro-particles for delivery of catechins: Physical and biological performance

Authors: Ye, Jian-Hui, Augustin, Mary Ann

Source: Critical reviews in food science and nutrition. 59(10):1563-1579

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100082123525.0x000001&indx=1&recIds=ETOCvdc_100082123525.0x000001

Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria

Authors: Ye, Jian-Hui, Huang, Long-Yue, Terefe, Netsanet Shiferaw, Augustin, Mary Ann

Source: Food chemistry. 286:616-623

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100076718168.0x000001&indx=1&recIds=ETOCvdc_100076718168.0x000001

In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt

Authors: Fu, Shishan, Ajlouni, Said, Sanguansri, Luz, Ng, Ken, Augustin, Mary Ann

Source: Food chemistry. 283:414-421

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100075839147.0x000001&indx=1&recIds=ETOCvdc_100075839147.0x000001

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal

Authors: Zhang, Bo, Liu, Guo, Ying, Danyang, Sanguansri, Luz, Augustin, Mary Ann

Source: In Food Research International October 2017 100 Part 1:658-664

Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace

Authors: Ying, DanYang, Hlaing, Mya Myintzu, Lerisson, Julie, Pitts, Keith, Cheng, Lijiang, Sanguansri, Luz, Augustin, Mary Ann

Source: In Food Research International October 2017 100 Part 1:665-673

The effect of extrusion on the functional properties of oat fibre

Authors: Sayanjali, Sara, Ying, Danyang, Sanguansri, Luz, Buckow, Roman, Augustin, Mary Ann, Gras, Sally L.

Source: In LWT October 2017 84:106-113

Milk fat globule size affects Cheddar cheese properties

Authors: Logan, Amy, Xu, Mi, Day, Li, Singh, Tanoj, Moore, Sean C., Mazzonetto, Michael, Augustin, Mary Ann

Source: In International Dairy Journal July 2017 70:46-54