| Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles TTL Nguyen, BM Flanagan, K Tao, D Ni, MJ Gidley, GP Fox, RG Gilbert Food Chemistry 372, 131291, 2022 | 25 | 2022 |
| Exploring relationships between satiation, perceived satiety and plant‐based snack food features D Ni, P Gunness, HE Smyth, MJ Gidley International Journal of Food Science & Technology 56 (10), 5340-5351, 2021 | 13 | 2021 |
| Unscrambling the provenance of eggs by combining chemometrics and near-infrared reflectance spectroscopy LC Hoffman, D Ni, B Dayananda, N Abdul Ghafar, D Cozzolino Sensors 22 (13), 4988, 2022 | 10 | 2022 |
| Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva D Ni, HE Smyth, MJ Gidley, D Cozzolino Food Hydrocolloids 120, 106896, 2021 | 10 | 2021 |
| Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety) D Ni, HE Smyth, D Cozzolino, MJ Gidley Critical Reviews in Food Science and Nutrition 64 (12), 3702-3712, 2024 | 9 | 2024 |
| Towards personalised saliva spectral fingerprints: Comparison of mid infrared spectra of dried and whole saliva samples D Ni, HE Smyth, MJ Gidley, D Cozzolino Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 253, 119569, 2021 | 9 | 2021 |
| A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism D Ni, HE Smyth, MJ Gidley, D Cozzolino Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 265, 120312, 2022 | 8 | 2022 |
| Inside the egg—Demonstrating provenance without the cracking using near infrared spectroscopy L Hoffman, D Ni, B Dayananda, N AbdulGhafar, D Cozzolino Food Analytical Methods 15 (11), 3013-3019, 2022 | 6 | 2022 |
| Integrating effects of human physiology, psychology, and individual variations on satiety–An exploratory study D Ni, HE Smyth, D Cozzolino, MJ Gidley Frontiers in Nutrition 9, 872169, 2022 | 6 | 2022 |
| Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study D Ni, HE Smyth, MJ Gidley, D Cozzolino Innovative Food Science & Emerging Technologies 78, 103033, 2022 | 4 | 2022 |
| Predicting satiety from the analysis of human saliva using mid-infrared spectroscopy combined with chemometrics D Ni, HE Smyth, MJ Gidley, D Cozzolino Foods 11 (5), 711, 2022 | 3 | 2022 |
| Unravelling protein corona formation on pristine and leached microplastics AL Dawson, U Bose, D Ni, JLD Nelis Microplastics and Nanoplastics 4 (1), 9, 2024 | 1 | 2024 |
| Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels J Zhao, D Ni, B Bhandari, C Gaiani, S Prakash Food Hydrocolloids 151, 109849, 2024 | | 2024 |
| Application of near-infrared spectroscopy and chemometrics for the rapid detection of insect protein adulteration from a simulated matrix D Ni, JLD Nelis, AL Dawson, N Bourne, P Juliano, ML Colgrave, A Juhász, ... Food Control 159, 110268, 2024 | | 2024 |
| Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently–an exploratory study D Ni, HE Smyth, H Mayr, P Gunness, D Cozzolino, MJ Gidley International Journal of Food Science & Technology, 2024 | | 2024 |
| Saliva interprets oral sensory physiology, oral processing behavior, and human satiety D Ni, H Smyth, D Cozzolino, M Gidley | | 2022 |
| Exploring relationships between perceived satiation, subsequent satiety, and plant-based snack food features D Ni, N Gunness, H Smyth, M Gidley | | 2021 |
| Relationships between perceived satiation, subsequent satiety, and plant-based food features D Ni, N Gunness, HE Smyth, M Gidley | | 2020 |
| Exploring relationships between perceived satiation, subsequent satiety, and plant-based food features D Ni, N Gunness, H Smyth, MJ Gidley | | 2020 |
| Food type, human physiology and psychology factors affect perceived satiation and satiety differently: Implications for food intake D Ni, H Smyth, D Cozzolino, M Gidley | | 2020 |
