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Items where Author is "Howell, N"

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Article

Yousr, M and Howell, N (2015) Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 16 (12). pp. 29161-29178.

Sarbon,, NM, Howell, NK and Badii, F (2014) THE EFFECT OF CHICKEN SKIN GELATIN AND WHEY PROTEIN INTERACTIONS ON RHEOLOGICAL AND THERMAL PROPERTIES Food Hydrocolloids.

Sarbon, NM, Cheow, CS, Kyaw, ZW and Howell, NK (2014) Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin International Food Research Journal, 21 (1). pp. 317-324.

Sarbon, NM, Badii, F and Howell, NK (2013) Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin FOOD HYDROCOLLOIDS, 30 (1). pp. 143-151.

Dileep, AO, Shamasundar, BA, Binsi, PK, Badii, F and Howell, NK (2012) Composition, physicochemical and rheological properties of fresh bigeye snapper fish (priacanthus hamrur) mince Journal of Food Biochemistry, 36 (5). pp. 577-586.

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2010) EFFECTS OF TRIMETHYLAMINE-N-OXIDE DEMETHYLASE (TMAOase) INHIBITORS AND ANTIOXIDANTS ON PHYSICOCHEMICAL AND BIOCHEMICAL CHANGES OF HADDOCK MUSCLE INDUCED BY LIZARDFISH TMAOase DURING FROZEN STORAGE JOURNAL OF FOOD BIOCHEMISTRY, 34 (5). pp. 1032-1048.

Howell, NK and Kasase, C (2010) Bioactive Peptides and Proteins from Fish Muscle and Collagen pp. 203-223.

Dileep, AO, Shamasundar, BA, Binsi, PK and Howell, NK (2010) COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR J TEXTURE STUD, 41 (2). pp. 190-207.

Howell, NK and Kasase, C (2009) Angiotensin I converting enzyme (ACE) inhibitory activity and antioxidant behavior of Atlantic mackerel peptides ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 237. p. 93.

Binsi, PK, Shamasundar, BA, Dileep, AO, Badii, F and Howell, NK (2009) Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince FOOD HYDROCOLLOIDS, 23 (1). pp. 132-145.

Abbey, L D, Johnson, P-N T and Howell, N K (2008) Characterization of the Gelatin of the Flying Gurnard (Dactylopterus Volitans) and its Interaction with Starch African Journal of Food Science, 2. pp. 131-135.

Alghazeer, R, Gao, H and Howell, NK (2008) Cytotoxicity of oxidised lipids in cultured colonal human intestinal cancer cells (caco-2 cells) TOXICOLOGY LETTERS, 180 (3). pp. 202-211.

Alghazeer, R, Saeed, S and Howell, NK (2008) Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea FOOD CHEMISTRY, 108 (3). pp. 801-810.

Alghazeer, R and Howell, NK (2008) Formation of 4-hydroxynonenal (4-HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 88 (7). pp. 1128-1134.

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2008) Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 43 (3). pp. 448-455.

Sarkardei, S and Howell, NK (2008) Effect of natural antioxidants on stored freeze-dried food product formulated using horse mackerel (Trachurus trachurus) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 43 (2). pp. 309-315.

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2008) Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and -10 degrees C EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 226 (4). pp. 833-841.

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2008) Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 degrees C) and frozen (-10 degrees C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil) FOOD CHEMISTRY, 106 (3). pp. 1253-1263.

Kasase, C, Ganeshalingam, A and Howell, NK (2008) Antioxidant activity of soy protein hydrolysate and peptides Gums and Stabilisers for the Food Industry 14. pp. 402-406.

Davila, E, Pares, D and Howell, NK (2007) Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy FOOD HYDROCOLLOIDS, 21 (7). pp. 1144-1152.

Wu, W, Clifford, M and Howell, NK (2007) The effect of instant green tea on the foaming and rheological properties of egg albumen proteins JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 87 (10). pp. 1810-1819.

Nandutu, Agnes M, Clifford, Mike and Howell, Nazlin K (2007) Analysis of Phenolic Compounds in Ugandan Sweet Potato Varieties (NSP, SPK AND TZ) African Journal of Biochemistry Research, 1 (3). 029-036.

Rahimuddin, SA, Khoja, SM, Zuhair, MM, Howell, NK and Brown, JE (2007) Inhibition of lipid peroxidation in UVA-treated skin fibroblasts by luteolin and its glucosides EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 109 (7). pp. 647-655.

Intarasirisawat, R, Benjakul, S, Visessanguan, W, Prodpran, T, Tanaka, M and Howell, NK (2007) Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin FOOD HYDROCOLLOIDS, 21 (4). pp. 537-544.

Cheow, CS, Norizah, MS, Kyaw, ZY and Howell, NK (2007) Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma) FOOD CHEMISTRY, 101 (1). pp. 386-391.

Sarkardei, S and Howell, NK (2007) The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus) FOOD CHEMISTRY, 103 (1). pp. 62-70.

Davila, E, Pares, D and Howell, NK (2006) Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54 (20). pp. 7890-7897.

Saeed, S, Gillies, D, Wagner, G and Howell, NK (2006) ESR and NMR spectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate FOOD AND CHEMICAL TOXICOLOGY, 44 (8). pp. 1385-1392.

Badii, F and Howell, NK (2006) Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins FOOD HYDROCOLLOIDS, 20 (5). pp. 630-640.

Dileep, AO, Shamasundar, BA, Binsi, PK, Badii, E and Howell, NK (2005) Effect of ice storage on the physicochemical and dynamic viscoelastic properties of ribbonfish (Trichiurus spp) meat JOURNAL OF FOOD SCIENCE, 70 (9). E537-E545.

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2005) Physicochemical and biochemical changes in whole lizardfish (Saurida micropectoralis) muscles and fillets during frozen storage JOURNAL OF FOOD BIOCHEMISTRY, 29 (5). pp. 547-569.

Leelapongwattana, K, Benjakul, S, Visessanguan, W and Howell, NK (2005) Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis) FOOD CHEMISTRY, 90 (1-2). pp. 141-150.

Badii, F, Zhdan, P and Howell, NK (2004) Elucidation of protein aggregation in frozen cod and haddock by transmission electron microscopy/immunocytochemistry, light microscopy and atomic force microscopy JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 84 (14). pp. 1919-1928.

Saeed, S and Howell, NK (2004) Rheological and differential scanning calorimetry studies on structural and textural changes in frozen Atlantic mackerel (Scomber scombrus) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 84 (10). pp. 1216-1222.

Cheow, CS, Kyaw, ZY, Howell, NK and Dzulkifly, MH (2004) Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok' JOURNAL OF FOOD QUALITY, 27 (1). pp. 1-12.

Ngarize, S, Adams, A and Howell, NK (2004) Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology FOOD HYDROCOLLOIDS, 18 (1). pp. 49-59.

Howell, NK (2004) The chemistry of quality enhancement in low-value fish QUALITY OF FRESH AND PROCESSED FOODS, 542. pp. 135-145.

Comfort, S and Howell, NK (2003) Gelation properties of salt soluble meat protein and soluble wheat protein mixtures FOOD HYDROCOLLOIDS, 17 (2), PII S0268-. pp. 149-159.

Badii, F and Howell, NK (2003) Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51 (5). pp. 1440-1446.

Comfort, S and Howell, NK (2002) Gelation properties of soya and whey protein isolate mixtures FOOD HYDROCOLLOIDS, 16 (6), PII S0268-. pp. 661-672.

Badii, F and Howell, NK (2002) Changes in the texture and structure of cod and haddock fillets during frozen storage FOOD HYDROCOLLOIDS, 16 (4), PII S0268-. pp. 313-319.

Saeed, S and Howell, NK (2002) Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 82 (5). pp. 579-586.

Badii, F and Howell, NK (2002) Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50 (7). pp. 2053-2061.

Badii, F and Howell, NK (2002) A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 82 (1). pp. 87-97.

Kyaw, ZY, Yu, SY, Cheow, CS, Dzulkifly, MH and Howell, NK (2001) Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 36 (7). pp. 741-747.

Saeed, S and Howell, NK (2001) 12-lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 81 (8). pp. 745-750.

Howell, NK, Herman, H and Li-Chan, ECY (2001) Elucidation of protein-lipid interactions in a lysozyme-corn oil system by Fourier transform Raman spectroscopy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49 (3). pp. 1529-1533.

Saeed, S, Fawthrop, SA and Howell, NK (1999) Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79 (13). pp. 1809-1816.

Cheow, CS, Yu, SY, Howell, NK, Man, YC and Muhammad, K (1999) Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok') JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79 (6). pp. 879-885.

Cheow, CS, Yu, SY and Howell, NK (1999) Effect of salt, sugar and monosodium glutamate on the viscoelastic properties of fish cracker ("keropok") gel Journal of Food Processing and Preservation, 23 (1). pp. 21-37.

Saeed, S and Howell, NK (1999) High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen Atlantic mackerel JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 76 (3). pp. 391-397.

Howell, NK, Arteaga, G, Nakai, S and Li-Chan, ECY (1999) Raman spectral analysis in the C-H stretching region of proteins and amino acids for investigation of hydrophobic interactions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47 (3). pp. 924-933.

Cheow, CS, Yu, SY, Howell, NK, Che Man, Y and Muhammad, K (1999) Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok') Journal of the Science of Food and Agriculture, 79 (6). pp. 879-885.

Howell, NK, Yeboah, NA and Lewis, DFV (1995) Studies on the electrostatic interactions of lysozyme with alpha-lactalbumin and beta-lactoglobulin INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 30 (6). pp. 813-824.

Book Section

Howell, NK (2010) Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals In: Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals. Wiley-Blackwell. ISBN 0813813115

Conference or Workshop Item

Tan, S-T, Rai, B, Boustead, L, Badii, F, Howell, N, Frost, G, Scott, J, Elliott, P, Chambers, JC and Koner, JS (2013) Assessing the Contribution of Dietary Factors to the Increased Prevalence of Insulin Resistance Amongst Uk Indian Asians Compared to Europeans In: Scientific Sessions and Resuscitation Science Symposium of the American-Heart-Association, 2013-11-16 - 2013-11-17, Dallas, TX.

Howell, NK, Saeed, S and Gillies, D (2005) ESR and NMR spectroscopy studies on emulsions containing lactoglobulin and oxidised methyl linoleate In: 7th International Conference on Applications of Magnetic Resonance in Food Science, 2004-09-13 - 2004-09-15, Royal Vet & Agr Univ, Copenhagen, DENMARK.

Howell, NK and Badii, F (2004) Fish gelatin: Structure, gelling properties and interactions with other food proteins In: 12th Conference on Gums and Stabilisers for the Food Industry, 2003-06-23 - 2003-06-27, N E Wales Inst, Wrexham, WALES.

Howell, NK (2002) Elucidation of protein-lipid interactions In: 11th Conference on Gums and Stabilisers for Food Industry, 2001-07-02 - 2001-07-06, NE WALES INST, WREXHAM, WALES.

Howell, NK (2000) Gelation properties and interactions of fish proteins In: Osaka-City-University International Symposium 98/4th International Conference on Hydrocolloids, 1998-10-04 - 1998-10-10, OSAKA, JAPAN.

Howell, NK (2000) Recent advances in protein interactions In: 10th Gums and Stabilisers for the Food Industry Conference, 1999-07-05 - 1999-07-09, NE WALES INST, WREXHAM, WALES.

Howell, NK and Saeed, S (1999) The application of electron spin resonance spectroscopy to the detection and transfer of free radicals in protein-lipid systems In: 4th International Conference on Applications of Magnetic Resonance in Food Science, 1998-09-07 - 1998-09-09, NORWICH, ENGLAND.

Howell, NK (1995) Synergism and interactions in mixed protein systems In: 56th Easter School on Biopolymer Mixtures, 1994-09-19 - 1994-09-21, UNIV NOTTINGHAM, NOTTINGHAM, ENGLAND.

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