Select Publications

Journal articles

Phan MA T; Bucknall MP; Arcot J, 2019, 'Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion', Food Chemistry, vol. 298, http://dx.doi.org/10.1016/j.foodchem.2019.125040

Luo X; Arcot J; Gill T; Louie JC Y; Rangan A, 2019, 'A review of food reformulation of baked products to reduce added sugar intake', Trends in Food Science and Technology, vol. 86, pp. 412 - 425, http://dx.doi.org/10.1016/j.tifs.2019.02.051

Chandra-Hioe MV; Lee C; Arcot J, 2019, 'What is the cobalamin status among vegetarians and vegans in Australia?', International Journal of Food Sciences and Nutrition, http://dx.doi.org/10.1080/09637486.2019.1580681

Phan MA T; Bucknall MP; Arcot J, 2019, 'Effects on intestinal cellular bioaccessibility of carotenoids and cellular biological activity as a consequence of co-ingestion of anthocyanin- and carotenoid-rich vegetables', Food Chemistry, vol. 286, pp. 678 - 685, http://dx.doi.org/10.1016/j.foodchem.2019.02.046

Chandra-Hioe MV; Elvira J; Arcot J, 2019, 'Ascorbic Acid Effectively Improved Lutein Extraction Yield from Australian Sweet Lupin Flour', Plant Foods for Human Nutrition, vol. 74, pp. 34 - 39, http://dx.doi.org/10.1007/s11130-018-0696-8

Faradilla RF; Lee G; Sivakumar P; Stenzel M; Arcot J, 2019, 'Effect of polyethylene glycol (PEG) molecular weight and nanofillers on the properties of banana pseudostem nanocellulose films', Carbohydrate Polymers, vol. 205, pp. 330 - 339, http://dx.doi.org/10.1016/j.carbpol.2018.10.049

Phan MA T; Bucknall MP; Arcot J, 2019, 'Interferences of anthocyanins with the uptake of lycopene in Caco-2 cells, and their interactive effects on anti-oxidation and anti-inflammation in vitro and ex vivo', Food Chemistry, vol. 276, pp. 402 - 409, http://dx.doi.org/10.1016/j.foodchem.2018.10.012

Purwaningrum DN; Sibagariang HY M; Arcot J; Hadi H; Hasnawati RA; Rahmita RS; Jayasuriya R, 2018, 'Validation of a measurement instrument for parental child feeding in a low and middle-income country', The international journal of behavioral nutrition and physical activity, vol. 15, pp. 113, http://dx.doi.org/10.1186/s12966-018-0736-7

Phan MA T; Bucknall M; Arcot J, 2018, 'Effect of different anthocyanidin glucosides on lutein uptake by Caco-2 cells, and their combined activities on anti-oxidation and anti-inflammation in vitro and ex vivo', Molecules, vol. 23, http://dx.doi.org/10.3390/molecules23082035

Kaczmarska KT; Chandra-Hioe MV; Frank D; Arcot J, 2018, 'Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour', LWT, vol. 96, pp. 205 - 214, http://dx.doi.org/10.1016/j.lwt.2018.05.034

Beck SM; Knoerzer K; Foerster M; Mayo S; Philipp C; Arcot J, 2018, 'Low moisture extrusion of pea protein and pea fibre fortified rice starch blends', Journal of Food Engineering, vol. 231, pp. 61 - 71, http://dx.doi.org/10.1016/j.jfoodeng.2018.03.004

Phan MA T; Bucknall M; Arcot J, 2018, 'Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo', Journal of Functional Foods, vol. 45, pp. 129 - 137, http://dx.doi.org/10.1016/j.jff.2018.03.021

Saha B; Bucknall M; Arcot J; Driscoll R, 2018, 'Derivation of two layer drying model with shrinkage and analysis of volatile depletion during drying of banana', Journal of Food Engineering, vol. 226, pp. 42 - 52, http://dx.doi.org/10.1016/j.jfoodeng.2018.01.010

Saha B; Bucknall MP; Arcot J; Driscoll R, 2018, 'Profile changes in banana flavour volatiles during low temperature drying', Food Research International, vol. 106, pp. 992 - 998, http://dx.doi.org/10.1016/j.foodres.2018.01.047

Faradilla RH F; Lee G; Roberts J; Martens P; Stenzel M; Arcot J, 2018, 'Effect of glycerol, nanoclay and graphene oxide on physicochemical properties of biodegradable nanocellulose plastic sourced from banana pseudo-stem', Cellulose, vol. 25, pp. 399 - 416, http://dx.doi.org/10.1007/s10570-017-1537-x

Li Y; Golding JB; Arcot J; Wills RB H, 2018, 'Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality', Food Chemistry, vol. 242, pp. 585 - 590, http://dx.doi.org/10.1016/j.foodchem.2017.09.088

Kaczmarska KT; Chandra-Hioe MV; Frank D; Arcot J, 2018, 'Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma', LWT - Food Science and Technology, vol. 87, pp. 225 - 233, http://dx.doi.org/10.1016/j.lwt.2017.08.080

Phan MA T; Paterson J; Bucknall M; Arcot J, 2018, 'Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability', Critical Reviews in Food Science and Nutrition, vol. 58, pp. 1310 - 1329, http://dx.doi.org/10.1080/10408398.2016.1254595

Saha B; Jiang C; Arcot J; Driscoll R, 2017, 'Incorporation of shrinkage into two layer diffusion model for air drying', Current Applied Science and Technology, vol. 17, pp. 245 - 257

Yeung CH C; Gohil P; Rangan AM; Flood VM; Arcot J; Gill TP; Louie JC Y, 2017, 'Modelling of the impact of universal added sugar reduction through food reformulation', Scientific Reports, vol. 7, http://dx.doi.org/10.1038/s41598-017-17417-8

Cashman KD; van den Heuvel EG H M; Schoemaker RJ W; Prévéraud DP; Macdonald HM; Arcot J, 2017, '25-hydroxyvitamin D as a biomarker of vitamin D status and its modeling to inform strategies for prevention of vitamin D deficiency within the population', Advances in Nutrition, vol. 8, pp. 947 - 957, http://dx.doi.org/10.3945/an.117.015578

Kaczmarska KT; Chandra-Hioe MV; Zabaras D; Frank D; Arcot J, 2017, 'Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours', Journal of Agricultural and Food Chemistry, vol. 65, pp. 10064 - 10073, http://dx.doi.org/10.1021/acs.jafc.7b02986

Vishnumohan S; Pickford R; Arcot J, 2017, 'Naturally occurring folates in selected traditionally prepared foods in Southern India', Journal of Food Science and Technology, vol. 54, pp. 4173 - 4180, http://dx.doi.org/10.1007/s13197-017-2870-7

Motta C; Delgado I; Matos AS; Gonzales GB; Torres D; Santos M; Chandra-Hioe MV; Arcot J; Castanheira I, 2017, 'Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting', Journal of Food Composition and Analysis, vol. 64, pp. 181 - 187, http://dx.doi.org/10.1016/j.jfca.2017.09.003

Arcot J; Pallavi JK; Antony U, 2017, 'Prebiotic efficiency of custard apple seeds', International Journal of Innovative Science and Research Technology, vol. 2, https://www.scribd.com/document/354564589/prebiotic-efficiency-of-custard-apple-seeds

Chandra-Hioe ML; Rahman HH; Arcot J, 2017, 'Lutein and β-Carotene in Selcted Asian Leafy Vegetables', Journal of Food Chemistry & Nanotechnology, vol. 3, pp. 93 - 97, http://dx.doi.org/10.17756/jfcn.2017-043

Beck SM; Knoerzer K; Arcot J, 2017, 'Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)', Journal of Food Engineering, vol. 214, pp. 166 - 174, http://dx.doi.org/10.1016/j.jfoodeng.2017.06.037

Faradilla RH F; Lee G; Arns JY; Roberts J; Martens P; Stenzel MH; Arcot J, 2017, 'Characteristics of a free-standing film from banana pseudostem nanocellulose generated from TEMPO-mediated oxidation', Carbohydrate Polymers, vol. 174, pp. 1156 - 1163, http://dx.doi.org/10.1016/j.carbpol.2017.07.025

Chandra-Hioe MV; Bucknall MP; Arcot J, 2017, 'Evaluating folate extraction from infant milk formulae and adult nutritionals: Enzymatic digestion versus enzyme-free heat treatment', Food Chemistry, vol. 234, pp. 365 - 371, http://dx.doi.org/10.1016/j.foodchem.2017.04.179

Zganiacz F; Wills RB H; Mukhopadhyay SP; Arcot J; Greenfield H, 2017, 'Changes in the sodium content of Australian processed foods between 1980 and 2013 using analytical data', Nutrients, vol. 9, http://dx.doi.org/10.3390/nu9050501

Dunlop E; Cunningham J; Sherriff JL; Lucas RM; Greenfield H; Arcot J; Strobel N; Black LJ, 2017, 'Vitamin D3 and 25-hydroxyvitamin D3 content of retail white fish and eggs in Australia', Nutrients, vol. 9, http://dx.doi.org/10.3390/nu9070647

Beck SM; Knoerzer K; Sellahewa J; Emin MA; Arcot J, 2017, 'Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capill', Journal of Food Engineering, vol. 208, pp. 66 - 76, http://dx.doi.org/10.1016/j.jfoodeng.2017.03.016

Ma J; Srzednicki G; Arcot J, 2017, 'Effects of Drying on Stability of Nutrients in Banana Pseudostem in Species Musa balbisiana and Musa acuminata', Journal of Food Processing and Preservation, vol. 41, http://dx.doi.org/10.1111/jfpp.12865

Ma J; Adler L; Srzednicki G; Arcot J, 2017, 'Quantitative determination of non-starch polysaccharides in foods using Gas Chromatography with flame ionization detection', Food Chemistry, vol. 220, pp. 100 - 107, http://dx.doi.org/10.1016/j.foodchem.2016.09.206

Dabestani S; Arcot J; Chen V, 2017, 'Protein recovery from potato processing water: Pre-treatment and membrane fouling minimization', Journal of Food Engineering, vol. 195, pp. 85 - 96, http://dx.doi.org/10.1016/j.jfoodeng.2016.09.013

De Ambrosis A; Vishnumohan S; Paterson J; Haber P; Arcot J, 2017, 'Relative bioavailability of 13C5-folic acid in pectin-coated folate fortified rice in humans using stable isotope techniques', European Journal of Clinical Nutrition, vol. 71, pp. 103 - 106, http://dx.doi.org/10.1038/ejcn.2016.122

Ramos PE; Abrunhosa L; Pinheiro A; Cerqueira MA; Motta C; Castanheira I; Chandra-Hioe MV; Arcot J; Teixeira JA; Vicente AA, 2016, 'Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation', Food Research International, vol. 90, pp. 25 - 32, http://dx.doi.org/10.1016/j.foodres.2016.10.036

Faradilla RH F; Lee G; Rawal A; Hutomo T; Stenzel MH; Arcot J, 2016, 'Nanocellulose characteristics from the inner and outer layer of banana pseudo-stem prepared by TEMPO-mediated oxidation', Cellulose, vol. 23, pp. 3023 - 3037, http://dx.doi.org/10.1007/s10570-016-1025-8

Huynh TD; Shrestha AK; Arcot J, 2016, 'Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents', Food and Function, vol. 7, pp. 3599 - 3608, http://dx.doi.org/10.1039/c6fo00661b

Japar D; Chandra-Hioe MV; Shrestha A; Arcot J, 2016, 'Voluntary fortification of breakfast cereals with folic acid: Contribution to dietary intake in Australia', International Journal of Food Sciences and Nutrition, vol. 67, pp. 225 - 231, http://dx.doi.org/10.3109/09637486.2016.1146234

Chandra-Hioe MV; Wong CH M; Arcot J, 2016, 'The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients', Plant Foods for Human Nutrition, pp. 1 - 6, http://dx.doi.org/10.1007/s11130-016-0532-y

Rubiang-Yalambing L; Arcot J; Greenfield H; Holford P, 2016, 'Aibika (Abelmoschus manihot L.): Genetic variation, morphology and relationships to micronutrient composition', Food Chemistry, vol. 193, pp. 62 - 68, http://dx.doi.org/10.1016/j.foodchem.2014.08.058

Liu J; Arcot J; Cunningham J; Greenfield H; Hsu J; Padula D; Strobel N; Fraser DR, 2015, 'New data for vitamin D in Australian foods of animal origin: Impact on estimates of national adult vitamin D intakes in 1995 and 2011-13', Asia Pacific Journal of Clinical Nutrition, vol. 24, pp. 464 - 471, http://dx.doi.org/10.6133/apjcn.2015.24.4.04

Zainal Badari SA; Arcot J; Sulaiman N, 2015, 'An exploratory study of visual aids using life-sized photographs of serve/portion sizes of foods and their effectiveness in recording dietary intakes', Malaysian Journal of Consumer and Family Economics, vol. 18, pp. 50 - 71

Tiong SA; Chandra-Hioe MV; Arcot J, 2015, 'Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties', Journal of Food Composition and Analysis, vol. 38, pp. 27 - 31, http://dx.doi.org/10.1016/j.jfca.2014.11.003

Arcot J; Kim J; Trollor J; Brodaty H; Crawford J; Sachdev P, 2015, 'Anthropometric indices in a community-dwelling Australian population aged 70-90 years: The sydney memory and ageing study', Nutrition and Dietetics, vol. 72, pp. 8 - 15, http://dx.doi.org/10.1111/1747-0080.12140

Chandra-Hioe MV; Bucknall MP; Arcot J, 2013, 'Folic Acid-fortified Flour: Optimised and Fast Sample Preparation Coupled with a Validated High-Speed Mass Spectrometry Analysis Suitable for a Fortification Monitoring Program', Food Analytical Methods, vol. 6, pp. 1416 - 1423, http://dx.doi.org/10.1007/s12161-012-9559-3

Chandra-Hioe MV; Addepalli R; Osborne SA; Slapetova I; Whan R; Bucknall MP; Arcot J, 2013, 'Transport of folic acid across Caco-2 cells is more effective than 5-methyltetrahydrofolate following the in vitro digestion of fortified bread', Food Research International, vol. 53, pp. 104 - 109, http://dx.doi.org/10.1016/j.foodres.2013.03.044

Kam K; Arcot J; Adesina AA, 2012, 'Folic acid fortification of parboiled rice: Multifactorial analysis and kinetic investigation', Journal of Food Engineering, vol. 108, pp. 238 - 243, http://dx.doi.org/10.1016/j.jfoodeng.2011.07.032

Shrestha AK; Arcot J; Yuliani S, 2012, 'Susceptibility of 5-methyltetrahydrofolic acid to heat and microencapsulation to enhance its stability during extrusion processing', Food Chemistry, vol. 130, pp. 291 - 298, http://dx.doi.org/10.1016/j.foodchem.2011.07.040


Back to profile page