J. Ashton

发表

Cereal products derived from wheat, sorghum, rice and oats alter the infant gut microbiota in vitro

I. Paulsen, N. Packer, Hasinika K A H Gamage, 2017, Scientific Reports.

Investigation of starch gelatinization in wheat grain cooking process

R. Hosken, K. Srikaeo, J. Ashton, 2005 .

Calcium absorption in Australian osteopenic post-menopausal women: an acute comparative study of fortified soymilk to cows' milk.

K. Walker, J. Ashton, B. Strauss, 2010, Asia Pacific journal of clinical nutrition.

Some aspects of the solution chemistry of titanium (III)

J. Ashton, 1977 .

Fermentation of calcium-fortified soya milk does not appear to enhance acute calcium absorption in osteopenic post-menopausal women

K. Walker, N. Shah, J. Ashton, 2010, British Journal of Nutrition.

Role of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strains

N. Shah, J. Ashton, D. Otieno, 2007 .

Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei

N. Shah, J. Ashton, D. Otieno, 2006 .

Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria

N. Shah, J. Ashton, G. Wilcox, 2004 .

Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐Cysteine

N. Shah, J. Ashton, A. Mcgill, 2003 .

Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by β-Glucosidase-Producing Bifidobacteria

N. Shah, J. Ashton, A. Mcgill, 2002 .

Germinated grains--sources of bioactive compounds.

T. Vasiljevic, O. Donkor, J. Ashton, 2012, Food chemistry.

Phytase activity from Lactobacillus spp. in calcium-fortified soymilk.

K. Walker, J. Ashton, L. Stojanovska, 2010, Journal of food science.

Effect of oat particle concentration and size distribution on the phase behaviour of mixtures with gelatin

Oliver A.H. Jones, S. Kasapis, J. Ashton, 2016 .

Stability of β-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage

J. Ashton, D. Otieno, N. Shah, 2006 .

Effects of malted and non-malted whole-grain wheat on metabolic and inflammatory biomarkers in overweight/obese adults: a randomised crossover pilot study.

T. Vasiljevic, O. Donkor, J. Ashton, 2016, Food chemistry.

Let’s Go Bananas! Green Bananas and their Health Benefits

V. Apostolopoulos, J. Ashton, L. Stojanovska, 2017, Prilozi.

The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals

A. McAinch, T. Vasiljevic, O. Donkor, 2022, Journal of food science.

Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals.

Stuart K Johnson, Z. Fang, Gangcheng Wu, 2017, Food research international.

Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures.

N. Shah, J. Ashton, D. Otieno, 2007, International journal of food microbiology.

Consistency of UHT beverages enriched with insoluble fibre during storage

Oliver A.H. Jones, S. Kasapis, J. Ashton, 2014 .

Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein.

S. Kasapis, J. Ashton, E. Gorczyca, 2013, Food chemistry.

Beneficial effects of Lepidium meyenii (Maca) on psychological symptoms and measures of sexual dysfunction in postmenopausal women are not related to estrogen or androgen content

K. Walker, J. Ashton, L. Stojanovska, 2008, Menopause.

Effect of ultra high temperature processing and storage conditions on phenolic acid, avenanthramide, free fatty acid and volatile profiles from Australian oat grains

S. Kasapis, J. Ashton, J. Kaur, 2016, Bioactive Carbohydrates and Dietary Fibre.

Identification and characterization of phenolic compounds in hydromethanolic extracts of sorghum wholegrains by LC-ESI-MS(n).

Stuart K Johnson, L. Tapsell, W. Price, 2016, Food chemistry.

Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat

S. Kasapis, J. Ashton, E. Gorczyca, 2018, Heliyon.

Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage.

S. Kasapis, J. Ashton, J. Kaur, 2018, Journal of the science of food and agriculture.

Identification and characterization of phenolic compounds in hydromethanolic extracts of 1 sorghum wholegrains by LC-ESI-MS n 2

Stuart K Johnson, L. Tapsell, W. Price, 2017 .

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and p-coumaric acid interactions following thermal treatment.

S. Kasapis, A. Hung, J. Ashton, 2018, Food chemistry.

Effect of maca (Lepidium meyenii ) on some physical characteristics of cereal and root starches

J. Ashton, C. Stathopoulos, S. Omran, 2010 .

Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis

Z. Fang, J. Ashton, C. Stathopoulos, 2021 .

A Diet Enriched with Red Sorghum Flaked Biscuits, Compared to a Diet Containing White Wheat Flaked Biscuits, Does Not Enhance the Effectiveness of an Energy-Restricted Meal Plan in Overweight and Mildly Obese Adults

Stuart K Johnson, L. Tapsell, R. Grant, 2017, Journal of the American College of Nutrition.

Physicochemical and sensory evaluation of selected Australian UHT processed soy beverages

R. Hosken, J. Ashton, S. J. Cole, 1998 .

Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels

S. Kasapis, J. Ashton, J. Luan, 2014 .

Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration

R. Hosken, K. Srikaeo, J. Ashton, 2005 .

Stability of isoflavone phytoestrogens in fermented soymilk with Bifidobacterium animalis Bb12 during storage at different temperatures

N. Shah, J. Ashton, D. Otieno, 2006 .

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

S. Kasapis, A. Hung, J. Ashton, 2019, Food Hydrocolloids.

Microstructural changes of starch in cooked wheat grains as affected by cooking temperatures and times

John Furst, Robert W. Hosken, John F. Ashton, 2006 .

MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid - β-Casein complex following UHT-like treatment.

S. Kasapis, A. Hung, J. Ashton, 2022, Food chemistry.

In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels

S. Kasapis, J. Ashton, E. Gorczyca, 2017, Heliyon.

Molecular interactions between soybean glycinin (11S) and genistein using spectroscopic and in silico analyses

S. Kasapis, J. Ashton, Lloyd Condict, 2023, Food Hydrocolloids.

High-temperature binding parameters and molecular dynamics of 4-hydroxybenzoic acid and β-casein complexes, determined via the method of continuous variation and fluorescence spectroscopy

S. Kasapis, A. Hung, J. Ashton, 2021 .

Fermentation of calcium-fortiﬁed soya milk does not appear to enhance acute calcium absorption in osteopenic post-menopausal women

K. Walker, N. Shah, J. Ashton, 2010 .

Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.

Jason R. Stokes, Heather E. Smyth, H. Smyth, 2019, Food research international.

Characterization of wheat-based biscuit cooking process by statistical process control techniques

John Furst, John F. Ashton, K. Srikaeo, 2004 .

The influence of chitosan on the structural properties of whey protein and wheat starch composite systems.

S. Kasapis, J. Ashton, N. Yang, 2015, Food chemistry.

Measurement of total fructan in foods by enzymatic/spectrophotometric method: collaborative study.

J. Ashton, B. McCleary, D. Suter, 2000, Journal of AOAC International.