| Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies A Soni, I Oey, P Silcock, P Bremer Comprehensive Reviews in Food Science and Food Safety 15 (6), 1139-1148, 2016 | 224 | 2016 |
| Effect of extraction method on functional properties of flaxseed protein concentrates M Tirgar, P Silcock, A Carne, EJ Birch Food Chemistry 215, 417-424, 2017 | 179 | 2017 |
| Bioactive peptides derived from egg proteins: A review YF Liu, I Oey, P Bremer, A Carne, P Silcock Critical reviews in food science and nutrition 58 (15), 2508-2530, 2018 | 131 | 2018 |
| Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks C Philipp, I Oey, P Silcock, SM Beck, R Buckow Journal of Food Engineering 212, 165-173, 2017 | 131 | 2017 |
| Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers O Benjamin, P Silcock, M Leus, DW Everett Food Hydrocolloids 27 (1), 109-118, 2012 | 117 | 2012 |
| Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads K Phillips, P Bremer, P Silcock, N Hamid, C Delahunty, M Barker, J Kissick Aquaculture 288 (3), 205-215, 2009 | 103 | 2009 |
| Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white YF Liu, I Oey, P Bremer, A Carne, P Silcock Food Research International 91, 161-170, 2017 | 101 | 2017 |
| Aroma–taste interactions between a model cheese aroma and five basic tastes in solution J Niimi, AI Eddy, AR Overington, SP Heenan, P Silcock, PJ Bremer, ... Food Quality and Preference 31, 1-9, 2014 | 92 | 2014 |
| Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions O Benjamin, P Silcock, J Beauchamp, A Buettner, DW Everett Journal of food science 79 (10), E2014-E2022, 2014 | 90 | 2014 |
| Instrumental and sensory properties of pea protein-fortified extruded rice snacks C Philipp, R Buckow, P Silcock, I Oey Food Research International 102, 658-665, 2017 | 88 | 2017 |
| Control of ester synthesis during brewery fermentation JP Dufour, PH Malcorps, P Silcock Brewing yeast fermentation performance, 213-233, 2003 | 87 | 2003 |
| Aboveground endophyte affects root volatile emission and host plant selection of a belowground insect M Rostás, MG Cripps, P Silcock Oecologia 177 (2), 487-497, 2015 | 85 | 2015 |
| Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour C Philipp, MA Emin, R Buckow, P Silcock, I Oey Journal of Food Engineering 217, 93-100, 2018 | 76 | 2018 |
| Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads K Phillips, N Hamid, P Silcock, MA Sewell, M Barker, A Weaver, S Then, ... Aquaculture 308 (1), 49-59, 2010 | 75 | 2010 |
| PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition S Heenan, C Soukoulis, P Silcock, A Fabris, E Aprea, L Cappellin, ... Food chemistry 131 (2), 477-484, 2012 | 70 | 2012 |
| Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review YF Liu, I Oey, P Bremer, A Carne, P Silcock Comprehensive Reviews in Food Science and Food Safety 18 (4), 986-1002, 2019 | 68 | 2019 |
| Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review S Rajendran, P Silcock, P Bremer Molecules 28 (7), 3236, 2023 | 67 | 2023 |
| Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere M Zareian, T Tybussek, P Silcock, P Bremer, J Beauchamp, N Böhner Food Packaging and Shelf Life 20, 100311, 2019 | 66 | 2019 |
| X‐Ray Micro‐Computer Tomographic Method to Visualize the Microstructure of Different Apple Cultivars VJL Ting, P Silcock, PJ Bremer, F Biasioli Journal of Food Science 78 (11), E1735-E1742, 2013 | 66 | 2013 |
| Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread A Warburton, P Silcock, GT Eyres Food Research International 161, 111885, 2022 | 63 | 2022 |
