By Professor Jayashree Arcot

Journal articles

Phan MAT; 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, 58, pp. 1310 - 1329, http://dx.doi.org/10.1080/10408398.2016.1254595

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

Li Y; Golding JB; Arcot J; Wills RBH, 2018, 'Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality', Food Chemistry, 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, 87, pp. 225 - 233, http://dx.doi.org/10.1016/j.lwt.2017.08.080

Chandra-Hioe MV; Antony A; Arcot J, 2018, 'Determination of protein in lupin using liquid chromatography coupled with organic carbon detector and organic nitrogen detector (LC-OCD-OND): Validation of a new method', Journal of Food Chemistry and Nanotechnology, 4, pp. 77 - 80, http://dx.doi.org/10.17756/jfcn.2018-061

Faradilla RHF; 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, 25, pp. 399 - 416, http://dx.doi.org/10.1007/s10570-017-1537-x

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, 64, pp. 181 - 187, http://dx.doi.org/10.1016/j.jfca.2017.09.003

Yeung CHC; Gohil P; Rangan AM; Flood VM; Arcot J; Gill TP; Louie JCY, 2017, 'Modelling of the impact of universal added sugar reduction through food reformulation', Scientific Reports, 7, pp. 17392, http://dx.doi.org/10.1038/s41598-017-17417-8

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

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, 65, pp. 10064 - 10073, http://dx.doi.org/10.1021/acs.jafc.7b02986

Cashman KD; van den Heuvel EGHM; Schoemaker RJW; 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, 8, pp. 947 - 957, http://dx.doi.org/10.3945/an.117.015578

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, 234, pp. 365 - 371, http://dx.doi.org/10.1016/j.foodchem.2017.04.179

Faradilla RHF; 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, 174, pp. 1156 - 1163, http://dx.doi.org/10.1016/j.carbpol.2017.07.025

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 capillary rheometry', Journal of Food Engineering, 208, pp. 66 - 76, http://dx.doi.org/10.1016/j.jfoodeng.2017.03.016

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

Arcot J; Beck SM; Knoerzer K, 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, 214, pp. 166 - 174, http://dx.doi.org/10.1016/j.jfoodeng.2017.06.037

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

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, 17, pp. 245 - 257

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, 9, pp. 647, http://dx.doi.org/10.3390/nu9070647

Zganiacz F; Wills RBH; Mukhopadhyay SP; Arcot J; Greenfield H, 2017, 'Changes in the sodium content of Australian processed foods between 1980 and 2013 using analytical data', Nutrients, 9, pp. 501, http://dx.doi.org/10.3390/nu9050501

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, 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, 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, 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, 90, pp. 25 - 32, http://dx.doi.org/10.1016/j.foodres.2016.10.036

Ginting E; Arcot J; Chox JM, 2016, 'DETERMINATION OF FOLATE RETENTION DURING TOFU PREPARATION USING TRIENZYME TREATMENT AND MICROBIOLOGICAL ASSAY', Indonesian Journal of Agricultural Science, 4, pp. 12 - 12, http://dx.doi.org/10.21082/ijas.v4n1.2003.12-17

Faradilla RHF; 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, 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, 7, pp. 3599 - 3608, http://dx.doi.org/10.1039/c6fo00661b

Ma J; Srzednicki G; Arcot J, 2016, 'Effects of drying on stability of nutrients in banana pseudostem in species Musa Balbisiana and Musa Acuminata', Journal of Food Processing and Preservation, http://dx.doi.org/10.1111/jfpp.1286500

Chandra-Hioe MV; Wong CHM; Arcot J, 2016, 'The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients', Plant Foods for Human Nutrition, 71, pp. 90 - 95, http://dx.doi.org/10.1007/s11130-016-0532-y

Arcot J; Japar D; Chandra-Hioe MV; Shrestha A, 2016, 'Voluntary Fortification of breakfast cereals with folic acid:contribution to dieatry intake in Australia', International Journal of Food Sciences and Nutrition, http://dx.doi.org/10.3109/09637486.2016.1146234

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

Arcot J; Liu J; Arcot J; Cunningham J; Greenfield H; Hsu J; Padula D; Strobel N; Fraser D, 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, 24, pp. 467 - 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, 18, pp. 50 - 71

Tiong SA; Chandra-Hioe MV; Arcot J, 2014, 'Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties', Journal of Food Composition and Analysis, 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, 2014, 'Anthropometric indices in a community-dwelling Australian population aged 70–90 years: The Sydney Memory and Ageing Study', Journal of Nutrition and Dietetics, 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, 6, pp. 1416 - 1423, http://dx.doi.org/10.1007/s12161-012-9559-3

Thiruselvam N; Arcot J; Paterson J, 2013, 'FORTIFICATION OF RICE WITH MICRO-NUTRIENTS USING HIGH PRESSURE PROCESSING', ANNALS OF NUTRITION AND METABOLISM, 63, pp. 1809 - 1810, https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000324548205442&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=891bb5ab6ba270e68a29b250adbe88d1

Zainal badari S; Arcot J; Sulaiman N, 2013, 'Influence of socio-economic bakground on nutrient intakes and food variety and dietary diversity scores in selected rural areas of Malaysis', Proceedings of the Nutrition Society of Australia, pp. 65 - 65

Chandra-hioe M; 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, 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, 108, pp. 238 - 243, http://dx.doi.org/10.1016/j.jfoodeng.2011.07.032

Shrestha AK; Arcot J; Dhital S; Crennan S, 2012, 'Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties', Food and Nutrition Sciences, 3, pp. 1445 - 1452, http://dx.doi.org/10.4236/fns.2012.310188

Kam K; Murray J; Arcot J; Ward R, 2012, 'Fortification of parboiled rice with folic acid: Consumer acceptance and', Food Research International, 49, pp. 354 - 363, http://dx.doi.org/10.1016/j.foodres.2012.07.064

Kam K; Arcot J; Ward R, 2012, 'Fortification of rice with folic acid using parboiling technique: Effect of parboiling', Journal of Cereal Science, 56, pp. 587 - 594, http://dx.doi.org/10.1016/j.jcs.2012.08.010

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

Chandra-hioe M; Bucknall MP; Arcot J, 2011, 'Folate analysis in foods by UPLC-MS/MS: development and validation of a novel, high throughput quantitative assay; folate levels determined in Australian fortified breads.', Analytical and Bioanalytical Chemistry, 401, pp. 1035 - 1042

Arcot J; Vishnumohan S; Pickford R, 2011, 'Naturally occurring folates in foods: method development and analysis using liquid chromatography tandem mass spectrometry (LC-MS/MS)', Food Chemistry, 125, pp. 736 - 742, http://dx.doi.org/10.1016/j.foodchem.2010.08.032

Akilanathan L; Vishnumohan S; Arcot J; Uthira L; Ramachandran S, 2010, 'Total folate: diversity within fruit varieties commonly consumed in India', International Journal of Food Sciences and Nutrition, 61, pp. 463 - 472, http://dx.doi.org/10.3109/09637480903439694

Vishnumohan S; Arcot J; Sini S; Uthira L; Ramachandran S, 2009, 'Determination of folate contents in selected Indian foods using the tri-enzyme extraction and estimated folate intakes of the population based on 24-h recal', International Journal of Food Sciences and Nutrition, 60, pp. 170 - 180, http://dx.doi.org/10.1080/09637480802629341

Eyaru R; Shrestha AK; Arcot J, 2009, 'Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum)', Food Research International, 42, pp. 956 - 962, http://dx.doi.org/10.1016/j.foodres.2009.06.007

Hsu J; Arcot J; Lee NALNA, 2009, 'Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians', Food Chemistry, 115, pp. 334 - 339

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