By Professor Jayashree Arcot

Journal articles

Markoulli M; Ahmad S; Arcot J; Arita R; Benitez-del-Castillo J; Caffery B; Downie LE; Edwards K; Flanagan J; Labetoulle M; Misra SL; Mrugacz M; Singh S; Sheppard J; Vehof J; Versura P; Willcox MDP; Ziemanski J; Wolffsohn JS, 2023, 'TFOS Lifestyle: Impact of nutrition on the ocular surface: TFOS Lifestyle Workshop: Nutrition report', Ocular Surface, 29, pp. 226 - 271, http://dx.doi.org/10.1016/j.jtos.2023.04.003

Rahmi A; Arcot J, 2023, 'In Vitro Assessment Methods for Antidiabetic Peptides from Legumes: A Review', Foods, 12, pp. 631, http://dx.doi.org/10.3390/foods12030631

Ghosh R; Thomas DS; Arcot J, 2023, 'Molecular Recognition Patterns between Vitamin B12 and Proteins Explored through STD-NMR and In Silico Studies', Foods, 12, pp. 575, http://dx.doi.org/10.3390/foods12030575

Dunlop E; Jakobsen J; Jensen MB; Arcot J; Qiao L; Cunningham J; Black LJ, 2022, 'Vitamin K content of cheese, yoghurt and meat products in Australia', Food Chemistry, 397, http://dx.doi.org/10.1016/j.foodchem.2022.133772

Faradilla RF; Risaldi ; Tamrin TAM; Salfia ; Rejeki S; Rahmi A; Arcot J, 2022, 'Low energy and solvent free technique for the development of nanocellulose based bioplastic from banana pseudostem juice', Carbohydrate Polymer Technologies and Applications, 4, http://dx.doi.org/10.1016/j.carpta.2022.100261

Ghosh R; Arcot J, 2022, 'Fortification of foods with nano-iron: Its uptake and potential toxicity: Current evidence, controversies, and research gaps', Nutrition Reviews, 80, pp. 1974 - 1984, http://dx.doi.org/10.1093/nutrit/nuac011

Chandra Singh M; Price WE; Kelso C; Arcot J; Probst Y, 2022, 'Measuring the anthocyanin content of the Australian fruit and vegetables for the development of a food composition database', Journal of Food Composition and Analysis, 112, http://dx.doi.org/10.1016/j.jfca.2022.104697

Kalu AK; Ly A; McMonnies C; Arcot J, 2021, 'Dietary Intakes, Scores and Serum Lutein and Zeaxanthin Levels in Selected Adult Australian Population', Current Developments in Nutrition, 5, pp. 74 - 74, http://dx.doi.org/10.1093/cdn/nzab034_008

Mejos KK; Arcot J; Ignacio MS; Jayasuriya R, 2021, 'Evaluating Interventions With Special Fortified Products and Complementary Feeding Recommendations to Best Achieve the Nutrient Adequacy in Filipino Complementary Diets', Current Developments in Nutrition, 5, pp. 667 - 667, http://dx.doi.org/10.1093/cdn/nzab045_049

Arcot J, 2021, 'Understanding micronutrient bioavailability and the impact on micronutrient malnutrition', FOOD FRONTIERS, 2, pp. 232 - 232, http://dx.doi.org/10.1002/fft2.88

Mejos KK; Ignacio MS; Jayasuriya R; Arcot J, 2021, 'Use of Linear Programming to Develop Complementary Feeding Recommendations to Improve Nutrient Adequacy and Dietary Diversity Among Breastfed Children in the Rural Philippines', Food and Nutrition Bulletin, 42, pp. 274 - 288, http://dx.doi.org/10.1177/0379572121998125

Hadinata Lie A; V Chandra-Hioe M; Arcot J; Chandra-Hioe MV, 2020, 'Sorbitol enhances the physicochemical stability of B12vitamers', International Journal for Vitamin and Nutrition Research, 90, pp. 439 - 447, http://dx.doi.org/10.1024/0300-9831/a000578

Bounie D; Arcot J; Cole M; Egal F; Juliano P; Mejia C; Rosa D; Sellahewa J, 2020, 'The role of food science and technology in humanitarian response', Trends in Food Science and Technology, 103, pp. 367 - 375, http://dx.doi.org/10.1016/j.tifs.2020.06.006

Purwaningrum DN; Arcot J; Hadi H; Hasnawati RA; Rahmita RS; Jayasuriya R, 2020, 'A cultural adaptation and validation of a child eating behaviour measure in a low- And middle-income country', Public Health Nutrition, 23, pp. 1931 - 1938, http://dx.doi.org/10.1017/S136898001900510X

Kalu K; Ly A; McMonnies C; Arcot J, 2020, 'Dietary Lutein, Zeaxanthin and Omega-3- Essential Fatty Acid Intake and Risk of Age-Related Macular Degeneration in a Selected Australian Population', Current Developments in Nutrition, 4, pp. 111 - 111, http://dx.doi.org/10.1093/cdn/nzaa041_015

Wang LS; Simal-Gandara J; Du M; Lu B; Quiles JL; Chen ZY; Hennig B; Wang M; Xiao H; Arcot J; Yue T; Zheng B; Zou X; Marunaka Y; Ai L; Bai W; Battino M; Giampieri F; Georgiev MI; Liao X; Guven EC; Ismail A; Jafari SM; Li C; Mocan A; Wang J; Sun C; Xu BB; Yin J; Zengin G; Delmas D; Daglia M; Campos MG; Chen F; Xiong YL; Tundis R; Nie S; Xiao J, 2020, 'Food Frontiers: An academically sponsored new journal', Food Frontiers, 1, pp. 3 - 5, http://dx.doi.org/10.1002/fft2.8

Chandra-Hioe MV; Xu H; Arcot J, 2020, 'The efficiency of ultrasonic-assisted extraction of cyanocobalamin is greater than heat extraction', Heliyon, 6, pp. e03059, http://dx.doi.org/10.1016/j.heliyon.2019.e03059

Weston M; Phan MAT; Arcot J; Chandrawati R, 2020, 'Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk', Food Chemistry, pp. 127017 - 127017, http://dx.doi.org/10.1016/j.foodchem.2020.127017

Phan MAT; 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, 298, http://dx.doi.org/10.1016/j.foodchem.2019.125040

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, 70, pp. 875 - 886, http://dx.doi.org/10.1080/09637486.2019.1580681

Phan MAT; 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, 286, pp. 678 - 685, http://dx.doi.org/10.1016/j.foodchem.2019.02.046

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

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, 74, pp. 34 - 39, http://dx.doi.org/10.1007/s11130-018-0696-8

Phan MAT; 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, 276, pp. 402 - 409, http://dx.doi.org/10.1016/j.foodchem.2018.10.012

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, 205, pp. 330 - 339, http://dx.doi.org/10.1016/j.carbpol.2018.10.049

Marta H; Cahyana Y; Djali M; Arcot J; Tensiska T, 2019, 'A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia', International Journal of Food Properties, 22, pp. 1562 - 1575, http://dx.doi.org/10.1080/10942912.2019.1657447

Purwaningrum DN; Sibagariang HYM; 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', International Journal of Behavioral Nutrition and Physical Activity, 15, pp. 113, http://dx.doi.org/10.1186/s12966-018-0736-7

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, 96, pp. 205 - 214, http://dx.doi.org/10.1016/j.lwt.2018.05.034

Phan MAT; 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, 23, pp. 2035, http://dx.doi.org/10.3390/molecules23082035

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, 231, pp. 61 - 71, http://dx.doi.org/10.1016/j.jfoodeng.2018.03.004

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, 226, pp. 42 - 52, http://dx.doi.org/10.1016/j.jfoodeng.2018.01.010

Phan MAT; 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, 45, pp. 129 - 137, http://dx.doi.org/10.1016/j.jff.2018.03.021

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

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