Ian Fisk

Ian Fisk

Adelaide Graduate Research School

Division of Research and Innovation

Eligible to supervise Masters and PhD (as Co-Supervisor) - email supervisor to discuss availability.


 

 

Professor Ian Fisk leads the International Flavour Research Centre is director of the Food and Feed Analysis Consultancy and Training Service, has joint positions at the University of Adelaide and University of Nottingham and leads the  Nottingham -  Adelaide International Doctoral Training Programme.

His research interests focus on designing effective and commercially viable flavour science solutions. This includes fundamental food chemistry to develop new ingredients or processes, flavour management during food production (plant biology, agricultural techniques, food processing, shelf life) and explaining the highly complex interaction of flavour with the oral-nasal environment during oral processing, whilst pioneering new approaches to increase sustainability across the food and flavour industries.

The International Flavour Research Centre (IFRC) carries out world leading flavour research to address both the sustainability needs of our global food chain, whilst developing novel flavour insights and applicable solutions and technologies for the food industry from specialist laboratories in Adelaide and Nottingham, UK. Find out more here: IFRC.

The IFRC has a wide range of separation and mass spectrometry equipment (HPLC/MS-MS; SPME/GC/MS-MS; DI/GC/MS; GC-O/MS-MS) in addition to a unique service offering of rapid scanning technologies (E-nose, E-tongue, hyperspectral imaging) and triple quadrupole real-time mass spectrometry (MS-NOSE APCI/MS; MSMS-NOSE APCI/MS-MS). 

Professor Ian Fisk has joint positions at both The University of Adelaide and University of Nottingham. Find out more here: (Research Profile)

Food and Feed Analysis Consultancy and Training Service (FACTS) is a leading flavour science support service for food and bioscience industries, offering a high-quality favour support whether needs are confidential or time sensitive. Find out more here: (FACTS)

The Nottingham -  Adelaide PhD International Doctoral Training Programme is a Joint/ Dual PhD programme operating university wide across all faculties. Find out more here: (Nottingham -  Adelaide)

  • Appointments

    Date Position Institution name
    2019 - ongoing Professor of Flavour Chemistry University of Adelaide
    2010 - ongoing Professor of Flavour Chemistry University of Nottingham
  • Education

    Date Institution name Country Title
    2003 - 2006 University of Nottingham United Kingdom PhD - Flavour Chemistry
  • Journals

    Year Citation
    2022 Hurst, K. E., Hewson, L., & Fisk, I. D. (2022). Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. Food Research International, 155, 111022.
    DOI
    2022 Hessel, V., Liang, S., Tran, N. N., Escribà-Gelonch, M., Zeckovic, O., Knowling, M., . . . Burgess, A. (2022). Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem. Frontiers in Astronomy and Space Sciences, 9, 22 pages.
    DOI
    2022 Hu, X., Ayed, C., Chen, J., Fisk, I., & Yang, N. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chemistry, 386, 132824.
    DOI
    2022 Zhang, T., Ayed, C., Fisk, I. D., Pan, T., Wang, J., Yang, N., & Sun, Q. (2022). Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.. Food Chem, 367, 1-9.
    DOI Scopus2 WoS2 Europe PMC2
    2022 Dong, M., Zhang, Y. Y., Huang, X. H., Xin, R., Dong, X. P., Konno, K., . . . Qin, L. (2022). Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. Food Chemistry, 368, 130844.
    DOI
    2022 Zhang, D., Yang, N., Fisk, I. D., Li, J., Liu, Y., & Wang, W. (2022). Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry, 371, 13 pages.
    DOI
    2022 Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2022). Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging. Food chemistry, 371, 131159-1-1000048460-10.
    DOI Scopus1 WoS1 Europe PMC1
    2022 Huang, X. H., Luo, Y., Zhu, X. H., Ayed, C., Fu, B. S., Dong, X. P., . . . Qin, L. (2022). Dynamic release and perception of key odorants in grilled eel during chewing. Food Chemistry, 378, 10 pages.
    DOI
    2021 Lester, S., Cornacchia, L., Corbier, C., Hurst, K., Ayed, C., Taylor, M. A., & Fisk, I. (2021). Age group determines the acceptability of protein derived off-flavour. Food Quality and Preference, 91, 104212-1-104212-10.
    DOI
    2021 Su, K., Festring, D., Ayed, C., Yang, Q., Sturrock, C. J., Linforth, R., . . . Fisk, I. (2021). Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chemistry, 354, 129579.
    DOI Scopus2 WoS1
    2021 Lester, S., Cornacchia, L., Corbier, C., Taylor, M. A., Ayed, C., Yang, N., . . . Fisk, I. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports, 11(1), 1-13.
    DOI
    2021 Le, T. N. Q., Tran, N. N., Escribà-Gelonch, M., Serra, C. A., Fisk, I., McClements, D. J., & Hessel, V. (2021). Microfluidic encapsulation for controlled release and its potential for nanofertilisers.. Chem Soc Rev, 50(21), 11979-12012.
    DOI Scopus2 WoS2
    2021 Agarwal, D., Mui, L., Aldridge, E., McKinney, J., Hewson, L., & Fisk, I. (2021). The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.. Food Funct, 12(10), 4535-4543.
    DOI Scopus1 WoS1
    2021 Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2021). Mechanisms of umami taste perception: From molecular level to brain imaging. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 10 pages.
    DOI Scopus4 WoS3 Europe PMC1
    2021 Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation.. Food Chem, 361, 1-10.
    DOI Scopus2 WoS2
    2021 Hurst, K. E., Ayed, C., Derbenev, I. N., Hewson, L., & Fisk, I. D. (2021). Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry, 360, 1-11.
    DOI Scopus3 WoS2 Europe PMC2
    2021 Lester, S., Hurst, K., Cornacchia, L., Kleijn, M., Ayed, C., Dinu, V., . . . Fisk, I. (2021). The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement. Appetite, 166, 105325.
    DOI
    2021 Ramsey, I., Yang, Q., Fisk, I., Ayed, C., & Ford, R. (2021). Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food Chemistry: X, 10, 100121.
    DOI Scopus1
    2021 Warne, G. R., Williams, P. M., Pho, H. Q., Tran, N. N., Hessel, V., & Fisk, I. D. (2021). Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. Journal of Food Science, 86(9), 3762-3777.
    DOI Scopus1 WoS1
    2021 Ramsey, I., Yang, Q., Fisk, I., & Ford, R. (2021). Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking. Food Chemistry: X, 9, 100114.
    DOI Scopus6 WoS6 Europe PMC2
    2021 Ayed, C., Lim, M., Nawaz, K., Macnaughtan, W., Sturrock, C. J., Hill, S. E., . . . Fisk, I. D. (2021). The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. Food Chemistry: X, 9, 100115.
    DOI Scopus2 WoS2 Europe PMC3
    2021 Yang, N., Yang, Q., Chen, J., & Fisk, I. (2021). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT, 138, 110613.
    DOI Scopus6 WoS4
    2021 Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2021). Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging. Food Chemistry, 344, 10 pages.
    DOI Scopus6 WoS5 Europe PMC1
    2021 Huang, X. -H., Zhang, Y. -Y., Zhu, M., Zhou, D. -Y., Du, M., Zhu, B. -W., . . . Qin, L. (2021). The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup. Food & Function, 12(4), 1626-1638.
    DOI Scopus3 WoS2
    2021 Su, K., Brunet, M., Festring, D., Ayed, C., Foster, T., & Fisk, I. (2021). Flavour distribution and release from gelatine-starch matrices. Food Hydrocolloids, 112, 9 pages.
    DOI Scopus5 WoS3 Europe PMC2
    2020 Dinu, V., Kilic, A., Wang, Q., Ayed, C., Fadel, A., Harding, S. E., . . . Fisk, I. D. (2020). Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. npj Science of Food, 4(1), 10 pages.
    DOI Scopus9 WoS7 Europe PMC2
    2020 Delgado, L., Parker, M., Fisk, I., & Paradisi, F. (2020). Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices. Food Chemistry, 323, 9 pages.
    DOI Scopus6 WoS6 Europe PMC2
    2020 Sun, Z., Cui, H., Yang, N., Ayed, C., Zhang, X., & Fisk, I. D. (2020). Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. Food Chemistry, 322, 10 pages.
    DOI Scopus2 WoS1 Europe PMC1
    2020 Dinu, V., Lu, Y., Weston, N., Lithgo, R., Coupe, H., Channell, G., . . . Harding, S. E. (2020). The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins. Scientific Reports, 10(1), 12 pages.
    DOI Scopus10 WoS9 Europe PMC4
    2020 McAusland, L., Lim, M. T., Morris, D. E., Smith-Herman, H. L., Mohammed, U., Hayes-Gill, B. R., . . . Murchie, E. H. (2020). Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.). Frontiers in Plant Science, 11, 14 pages.
    DOI Scopus1 WoS1
    2020 Nguyen, V., Riley, S., Nagel, S., Fisk, I., & Searle, I. R. (2020). Common vetch: a drought tolerant, high protein neglected leguminous crop with potential as a sustainable food source. Frontiers in Plant Science, 11, 818-1-818-7.
    DOI Scopus5 WoS4 Europe PMC4
    2020 Beji, O., Gillis, R. B., Dinu, V., Jiwani, S. I., Gyasi-Antwi, P., Fisk, I. D., . . . Adams, G. G. (2020). Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir. European Journal of Pharmaceutics and Biopharmaceutics, 152, 340-347.
    DOI Scopus2 WoS1
    2020 Dinu, V., MacCalman, T., Yang, N., Adams, G. G., Yakubov, G. E., Harding, S. E., & Fisk, I. D. (2020). Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins. European Biophysics Journal, 49(8), 799-808.
    DOI Scopus4 WoS3 Europe PMC3
    2020 Ni, C., Liu, H., Liu, Q., Sun, Y., Pan, L., Fisk, I. D., & Liu, Y. (2020). Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer. Journal of Food Process Engineering, 43(8), 10 pages.
    DOI Scopus3 WoS2
    2020 Ramsey, I., Dinu, V., Linforth, R., Yakubov, G. E., Harding, S. E., Yang, Q., . . . Fisk, I. (2020). Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Scientific Reports, 10(1), 12 pages.
    DOI Scopus3 WoS3 Europe PMC1
    2020 Yang, N., Galves, C., Racioni Goncalves, A. C., Chen, J., & Fisk, I. (2020). Impact of capsaicin on aroma release: in vitro and in vivo analysis. Food Research International, 133, 9 pages.
    DOI Scopus14 WoS11 Europe PMC2
    2020 Yang, N., Liu, C., Liu, X., Degn, T. K., Munchow, M., & Fisk, I. (2020). Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” (Determination of volatile marker compounds of common coffee roast defects (2016) 211 (206–214), (S0308814616306367), (10.1016/j.foodchem.2016.04.124)). Food Chemistry, 315, 1 page.
    DOI
    2019 Dinu, V., Yakubov, G. E., Lim, M., Hurst, K., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour. International Journal of Biological Macromolecules, 138, 831-836.
    DOI Scopus7 WoS5 Europe PMC3
    2019 Wolf, B., Fisk, I., Rosenthal, A., & Chen, J. (2019). The fifth international conference on Food Oral Processing, University of Nottingham, July 2018. Journal of Texture Studies, 50(3), 193.
    DOI Scopus1 WoS1
    2019 Lv, C., Wang, X., Chen, J., Yang, N., & Fisk, I. (2019). A non-invasive measurement of tongue surface temperature. Food Research International, 116, 499-507.
    DOI Scopus8 WoS4 Europe PMC2
    2019 Sun, Z., Yang, N., Liu, C., Linforth, R. S. T., Zhang, X., & Fisk, I. D. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chemistry, 295, 449-455.
    DOI Scopus2 WoS2
    2019 Liu, C., Yang, N., Yang, Q., Ayed, C., Linforth, R., & Fisk, I. D. (2019). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry, 281, 8-17.
    DOI Scopus21 WoS18 Europe PMC3
    2019 Giacalone, D., Degn, T. K., Yang, N., Liu, C., Fisk, I., & Münchow, M. (2019). Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, 463-474.
    DOI Scopus40 WoS32 Europe PMC3
    2019 ElMasry, G., Morsy, N., Al-Rejaie, S., Ayed, C., Linforth, R., & Fisk, I. (2019). Real-time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (APCI-MS). International Journal of Food Science and Technology, 54(11), 2983-2997.
    DOI Scopus8 WoS6
    2019 Genovese, A., Caporaso, N., di Bari, V., Yang, N., & Fisk, I. (2019). Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Research International, 126, 8 pages.
    DOI Scopus13 WoS10 Europe PMC1
    2019 Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry, 272, 251-257.
    DOI Scopus30 WoS28 Europe PMC4
    2019 Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., . . . Fisk, I. D. (2019). An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing. npj Science of Food, 3(1), 8 pages.
    DOI Scopus5 WoS5 Europe PMC2
    2019 Dinu, V., Gillis, R. B., MacCalman, T., Lim, M., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. Food Biophysics, 14(3), 278-286.
    DOI Scopus8 WoS7 Europe PMC4
    2018 Zhang, Y., Yang, N., Fray, R. G., Fisk, I., Liu, C., Li, H., & Han, Y. (2018). Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science, 82, 8-15.
    DOI Scopus19 WoS16 Europe PMC2
    2018 Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging. Food Research International, 106, 193-203.
    DOI Scopus64 WoS51 Europe PMC9
    2018 Agarwal, D., Mui, L., Aldridge, E., Mottram, R., McKinney, J., & Fisk, I. D. (2018). The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese and onion seasoned potato crisps. Food and Function, 9(9), 4730-4741.
    DOI Scopus8 WoS8 Europe PMC4
    2018 Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018). Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108, 628-640.
    DOI Scopus88 WoS75 Europe PMC12
    2018 Dinu, V., Liu, C., Ali, J., Ayed, C., Gershkovich, P., Adams, G. G., . . . Fisk, I. D. (2018). Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release. Scientific Reports, 8(1), 9 pages.
    DOI Scopus7 WoS7 Europe PMC4
    2018 Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging. Journal of Food Engineering, 227, 18-29.
    DOI Scopus51 WoS38 Europe PMC5
    2018 Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains. Applied Spectroscopy Reviews, 53(8), 667-687.
    DOI Scopus79 WoS68
    2018 Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Protein content prediction in single wheat kernels using hyperspectral imaging. Food Chemistry, 240, 32-42.
    DOI Scopus88 WoS75 Europe PMC19
    2018 Caporaso, N., Whitworth, M. B., Fowler, M. S., & Fisk, I. D. (2018). Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. Food Chemistry, 258, 343-351.
    DOI Scopus41 WoS38 Europe PMC12
    2018 Genovese, A., Yang, N., Linforth, R., Sacchi, R., & Fisk, I. (2018). The role of phenolic compounds on olive oil aroma release. Food Research International, 112, 319-327.
    DOI Scopus29 WoS27 Europe PMC5
    2018 Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., & Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference, 68, 292-303.
    DOI Scopus32 WoS29
    2018 Schnabel, F., de Melo Virginio Filho, E., Xu, S., Fisk, I. D., Roupsard, O., & Haggar, J. (2018). Shade trees: a determinant to the relative success of organic versus conventional coffee production. Agroforestry Systems, 92(6), 1535-1549.
    DOI Scopus15 WoS17
    2017 Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2017). Application of calibrations to hyperspectral images of food grains: Example for wheat falling number. Journal of Spectral Imaging, 6, 15 pages.
    DOI Scopus18
    2017 Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C., & Fisk, I. D. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. Food Hydrocolloids, 70, 345-355.
    DOI Scopus59 WoS55 Europe PMC15
    2017 Yin, W., Hewson, L., Linforth, R., Taylor, M., & Fisk, I. D. (2017). Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake. Appetite, 114, 265-274.
    DOI Scopus28 WoS22 Europe PMC11
    2017 Chiu, N., Tarrega, A., Parmenter, C., Hewson, L., Wolf, B., & Fisk, I. D. (2017). Optimisation of octinyl succinic anhydride starch stablised w₁/o/w₂ emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food Hydrocolloids, 69, 450-458.
    DOI Scopus33 WoS29 Europe PMC2
    2017 Chew, B. L., Fisk, I. D., Fray, R., Tucker, G. A., Bodi, Z., Ferguson, A., . . . Seymour, G. B. (2017). The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes. Plant Cell Reports, 36(1), 81-87.
    DOI Scopus8 WoS8 Europe PMC1
    2016 Soukoulis, C., & Fisk, I. (2016). Innovative ingredients and emerging technologies for controlling ice recrystallization, texture, and structure stability in frozen dairy desserts: A review. Critical Reviews in Food Science and Nutrition, 56(15), 2543-2559.
    DOI Scopus22 WoS17 Europe PMC1
    2016 Uluisik, S., Chapman, N. H., Smith, R., Poole, M., Adams, G., Gillis, R. B., . . . Seymour, G. B. (2016). Genetic improvement of tomato by targeted control of fruit softening. Nature Biotechnology, 34(9), 950-952.
    DOI Scopus151 WoS133 Europe PMC66
    2016 Yang, N., Liu, C., Liu, X., Degn, T. K., Munchow, M., & Fisk, I. (2016). Determination of volatile marker compounds of common coffee roast defects. Food Chemistry, 211, 206-214.
    DOI Scopus90 WoS78 Europe PMC21
    2016 Bahrami, N., Bayliss, D., Chope, G., Penson, S., Perehinec, T., & Fisk, I. D. (2016). Cold plasma: A new technology to modify wheat flour functionality. Food Chemistry, 202, 247-253.
    DOI Scopus80 WoS66 Europe PMC16
    2016 Marasca, E., Greetham, D., Herring, S. D., & Fisk, I. D. (2016). Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. Food Chemistry, 199, 81-86.
    DOI Scopus10 WoS9 Europe PMC3
    2016 Soukoulis, C., Singh, P., Macnaughtan, W., Parmenter, C., & Fisk, I. D. (2016). Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films. Food Hydrocolloids, 52, 876-887.
    DOI Scopus57 WoS51 Europe PMC8
    2016 Gan, H. H., Yan, B., Linforth, R. S. T., & Fisk, I. D. (2016). Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of Cheddar cheese maturity. Food Chemistry, 190, 442-447.
    DOI Scopus42 WoS38 Europe PMC9
    2016 Jimoh, M. A., MacNaughtan, W., Williams, H. E. L., Greetham, D., Linforth, R. L., & Fisk, I. D. (2016). Sodium ion interaction with psyllium husk (Plantago sp.). Food and Function, 7(9), 4041-4047.
    DOI Scopus5 WoS3 Europe PMC1
    2016 Soukoulis, C., Fisk, I. D., Gan, H. H., & Hoffmann, L. (2016). Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions. Journal of Food Engineering, 191, 105-114.
    DOI Scopus9 WoS9
    2016 Surrati, A., Linforth, R., Fisk, I. D., Sottile, V., & Kim, D. H. (2016). Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting. Analyst, 141(12), 3776-3787.
    DOI Scopus17 WoS15 Europe PMC7
    2016 Soukoulis, C., Fisk, I. D., Bohn, T., & Hoffmann, L. (2016). Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions. Carbohydrate Polymers, 140, 26-34.
    DOI Scopus9 WoS8 Europe PMC1
    2016 Uluisik, S., Chapman, N. H., Smith, R., Poole, M., Adams, G., Gillis, R. B., . . . Seymour, G. B. (2016). Genetic improvement of tomato by targeted control of fruit softening (vol 34, pg 950, 2016). NATURE BIOTECHNOLOGY, 34(10), 1072.
    DOI WoS5 Europe PMC3
    2016 Uluisik, S., Chapman, N. H., Smith, R., Poole, M., Adams, G., Gillis, R. B., . . . Seymour, G. B. (2016). Genetic improvement of tomato by targeted control of fruit softening (vol 34, 950, 2016). NATURE BIOTECHNOLOGY, 34(9), 1 page.
    WoS2
    2015 Chiu, N., Hewson, L., Fisk, I., & Wolf, B. (2015). Programmed emulsions for sodium reduction in emulsion based foods. Food and Function, 6(5), 1428-1434.
    DOI Scopus18 WoS17 Europe PMC4
    2015 Chiu, N., Hewson, L., Yang, N., Linforth, R., & Fisk, I. (2015). Controlling salt and aroma perception through the inclusion of air fillers. LWT, 63(1), 65-70.
    DOI Scopus11 WoS10
    2014 Soukoulis, C., Fisk, I. D., & Bohn, T. (2014). Ice cream as a vehicle for incorporating health-promoting ingredients: Conceptualization and overview of quality and storage stability. Comprehensive Reviews in Food Science and Food Safety, 13(4), 627-655.
    DOI Scopus48 WoS50 Europe PMC1
    2014 Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. D. (2014). Stability of Lactobacillus rhamnosus GG in prebiotic edible films. Food Chemistry, 159, 302-308.
    DOI Scopus68 WoS64 Europe PMC16
    2014 Soukoulis, C., Yonekura, L., Gan, H. H., Behboudi-Jobbehdar, S., Parmenter, C., & Fisk, I. (2014). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids, 39(100), 231-242.
    DOI Scopus125 WoS106 Europe PMC22
    2014 Gan, H. H., Soukoulis, C., & Fisk, I. (2014). Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification - A case study: Geographical provenance and cultivar classification of monovarietal clarified apple juices. Food Chemistry, 146, 149-156.
    DOI Scopus34 WoS31 Europe PMC10
    2014 Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. (2014). Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying. Food and Bioprocess Technology, 7(5), 1255-1268.
    DOI Scopus69 WoS65
    2014 Yonekura, L., Sun, H., Soukoulis, C., & Fisk, I. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6(1), 205-214.
    DOI Scopus96 WoS84 Europe PMC20
    2014 Bahrami, N., Yonekura, L., Linforth, R., Carvalho da Silva, M., Hill, S., Penson, S., . . . Fisk, I. D. (2014). Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch. Journal of the Science of Food and Agriculture, 94(3), 415-423.
    DOI Scopus30 WoS29 Europe PMC5
    2014 Fernández-Vázquez, R., Hewson, L., Fisk, I., Vila, D. H., Mira, F. J. H., Vicario, I. M., & Hort, J. (2014). Colour influences sensory perception and liking of orange juice. Flavour, 3(1).
    DOI
    2013 Nantiyakul, N., Furse, S., Fisk, I. D., Tucker, G., & Gray, D. A. (2013). Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties. Journal of Cereal Science, 57(1), 141-145.
    DOI Scopus17 WoS12 Europe PMC3
    2013 Behboudi-Jobbehdar, S., Soukoulis, C., Yonekura, L., & Fisk, I. (2013). Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable Microencapsulated L. acidophilus NCIMB 701748. Drying Technology, 31(11), 1274-1283.
    DOI Scopus116 WoS106
    2013 Rama, R., Chiu, N., Carvalho Da Silva, M., Hewson, L., Hort, J., & Fisk, I. D. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies, 44(5), 338-345.
    DOI Scopus54 WoS53
    2013 Fisk, I. D., Linforth, R., Trophardy, G., & Gray, D. (2013). Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus). Food Research International, 54(1), 861-866.
    DOI Scopus16 WoS17 Europe PMC2
    2013 Fernández-Vázquez, R., Linforth, R., Hort, J., Hewson, L., Vila, D. H., Heredia Mira, F. J., . . . Fisk, I. (2013). Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo. LWT - Food Science and Technology, 51(1), 65-72.
    DOI Scopus9 WoS9
    2013 Yang, N., Hort, J., Linforth, R., Brown, K., Walsh, S., & Fisk, I. D. (2013). Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. Food Chemistry, 141(2), 1354-1360.
    DOI Scopus17 WoS15 Europe PMC3
    2012 Yu, T., MacNaughtan, B., Boyer, M., Linforth, R., Dinsdale, K., & Fisk, I. D. (2012). Aroma delivery from spray dried coffee containing pressurised internalised gas. Food Research International, 49(2), 702-709.
    DOI Scopus19 WoS20 Europe PMC1
    2012 Fisk, I. D., Boyer, M., & Linforth, R. S. T. (2012). Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. European Food Research and Technology, 235(3), 517-525.
    DOI Scopus14 WoS15 Europe PMC3
    2012 Tian, X., & Fisk, I. D. (2012). Salt release from potato crisps. Food and Function, 3(4), 376-380.
    DOI Scopus35 WoS32 Europe PMC13
    2012 Nantiyakul, N., Furse, S., Fisk, I., Foster, T. J., Tucker, G., & Gray, D. A. (2012). Phytochemical composition of Oryza sativa (rice) bran oil bodies in crude and purified isolates. JAOCS, Journal of the American Oil Chemists' Society, 89(10), 1867-1872.
    DOI Scopus19 WoS18 Europe PMC4
    2012 Yang, N., Fisk, I. D., Linforth, R., Brown, K., Walsh, S., Mooney, S., . . . Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC). European Food Research and Technology, 235(6), 1083-1091.
    DOI Scopus14 WoS14 Europe PMC2
    2012 Zhang, C., Linforth, R., & Fisk, I. D. (2012). Cafestol extraction yield from different coffee brew mechanisms. Food Research International, 49(1), 27-31.
    DOI Scopus42 WoS39
    2012 Fisk, I. D., Kettle, A., Hofmeister, S., Virdie, A., & Kenny, J. S. (2012). Discrimination of roast and ground coffee aroma. Flavour, 1(1).
    DOI
    2011 Fisk, I. D., & Gray, D. A. (2011). Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals. Journal of Food Science, 76(9), C1349-C1354.
    DOI Scopus37 WoS33 Europe PMC8
    2011 MASSEY TULAY., FISK IAN., & HENSON SIAN. (2011). BEVERAGE CARTRIDGE.
    2011 FISK IAN DENIS., & MASSEY AYSE TULAY. (2011). COMPOSITION FOR PREPARING A BEVERAGE OR FOOD PRODUCT COMPRISING A PLURALITY INSOLUBLE MATERIAL BODIES.
    2011 FISK IAN DENIS., MASSEY AYSE TULAY., & HANSEN NICK ANDREW. (2011). IMPROVEMENTS IN THE PREPARATION OF BEVERAGES AND LIQUID FOOD PRODUCTS.
    2011 Fisk, I. D., Linforth, R. S. T., Taylor, A. J., & Gray, D. A. (2011). Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus). European Food Research and Technology, 232(5), 905-910.
    DOI Scopus29 WoS27 Europe PMC7
    2010 FISK IAN DENIS., & MASSEY AYSE TULAY. (2010). Beverage preparation using insoluble particles.
    2010 MASSEY TULEY., FISK IAN., & HENSON SIAN. (2010). Beverage cartridge comprising insoluble edible components.
    2009 Ogunlade, I., Tucker, G., Fisk, I., & Ogunlade, A. (2009). Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet. Journal of Food, Agriculture and Environment, 7(2), 143-145.
    Scopus7 WoS6
    2009 Fisk, I. D., Gkatzionis, K., Lad, M., Dodd, C. E. R., & Gray, D. A. (2009). Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus. European Food Research and Technology, 228(4), 613-621.
    DOI Scopus7 WoS7 Europe PMC2
    2009 White, D. A., Fisk, I. D., Makkhun, S., & Gray, D. A. (2009). In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies. Journal of Agricultural and Food Chemistry, 57(13), 5720-5726.
    DOI Scopus42 WoS39 Europe PMC20
    2008 White, D. A., Fisk, I. D., Mitchell, J. R., Wolf, B., Hill, S. E., & Gray, D. A. (2008). Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion. Food Hydrocolloids, 22(7), 1224-1232.
    DOI Scopus81 WoS77 Europe PMC18
    2007 Iwanaga, D., Gray, D. A., Fisk, I. D., Decker, E. A., Weiss, J., & McClements, D. J. (2007). Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry, 55(21), 8711-8716.
    DOI Scopus146 WoS131 Europe PMC46
    2006 White, D. A., Fisk, I. D., & Gray, D. A. (2006). Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers. Journal of Cereal Science, 43(2), 244-249.
    DOI Scopus62 WoS53 Europe PMC27
    2006 Fisk, I. D., White, D. A., Carvalho, A., & Gray, D. A. (2006). Tocopherol - An intrinsic component of sunflower seed oil bodies. JAOCS, Journal of the American Oil Chemists' Society, 83(4), 341-344.
    DOI Scopus64 WoS60 Europe PMC22
  • Book Chapters

    Year Citation
    2021 Yang, N., Ford, C., & Fisk, I. (2021). APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds. In ACS Symposium Series (Vol. 1402, pp. 87-98).
    DOI
    2014 Yang, N., Hort, J., Linforth, R. S. T., Taylor, A. J., Brown, K., Walsh, S., & Fisk, I. D. (2014). Aroma and Flavor Solvent. In Flavour Science (pp. 147-150). Elsevier.
    DOI
    2014 Linforth, R. S. T., Fisk, I. D., & Taylor, A. J. (2014). Aroma and Lipid. In Flavour Science (pp. 155-158). Elsevier.
    DOI
    2014 Fisk, I. D., Linforth, R. S. T., Taylor, A. J., & Gray, D. A. (2014). Aroma and Oil Bodies. In Flavour Science (pp. 583-587). Elsevier.
    DOI
  • Conference Papers

    Year Citation
    2008 Fisk, I. D., White, D. A., Lad, M., & Gray, D. A. (2008). Oxidative stability of sunflower oil bodies. In European Journal of Lipid Science and Technology Vol. 110 (pp. 962-968). WILEY-V C H VERLAG GMBH.
    DOI Scopus52 WoS43
  • Conference Items

    Year Citation
    2021 Tran, Q. D., Spooner, N., Geoghegan, S., Stoudemire, J., Tran, N. N., Fisk, I., & Hessel, V. (2021). Cosmic-ray Irradiation Study of a Space Medicine for Future On-Orbit Manufacturing. Poster session presented at the meeting of Luxembourg Space Resources Week 2021. Luxembourg.
    DOI
  • Current Higher Degree by Research Supervision (University of Adelaide)

    Date Role Research Topic Program Degree Type Student Load Student Name
    2021 Co-Supervisor Using Hyper-spectral Imaging to Develop New High-value Wheat Varieties for Novel Foods Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Mr Luqman Bin Safdar
    2021 Co-Supervisor Next Generation Digital Sensing for the Food Industry Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Ms Eveline van Honk

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