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Guy Channell

Technical Specialist in Rheology and Hydrodynamic, Faculty of Science

Contact

  • workRoom A12 Limes Food Sciences
    Sutton Bonington Campus
    Sutton Bonington
    Leicestershire
    LE12 5RD
    UK
  • work0115 951 6151
  • fax0115 951 6142

Research Summary

Diet and Health Research Industry Club (DRINC) Impact of food processing on the blood cholesterol-lowering effect of cereal beta-glucan

Recent Publications

  • CHANNELL, GUY A, WULFERT, FLORIAN and TAYLOR, ANDREW J, 2008. Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis. Journal of agricultural and food chemistry. 56(15), 6097-104
  • CHANNELL, G.A, YAHYA, H and WULFERT, F. & COOK, D.J., 2007. Effects of time, temperature and humidity on acrylamide generation during thermal processing of malt: an on-line mass spectrometry study In: 31st Congress of the European Brewery Convention. 1272-1280
  • COOK, D.J, CHANNELL, G.A and ABD GHANI, M. AND TAYLOR, A.J., 2006. Thermal flavour generation: insights from mass spectrometric studies. In: BREDIE, W.L.P. AND PETERSEN, M.A., ed., Flavour science: recent advances and trends 569-572
  • CHANNELL, G.A. and TAYLOR, A.J., 2005. On-line monitoring of the Maillard reaction using a film reactor coupled to ion trap mass spectrometry. In: WEERASINGHE, D.K. and SUCAN, M.K., eds., Process and reaction flavors: recent developments Washington, DC: American Chemical Society. 181-191

Past Research

Channell, G. A. (1996). 'Oxidative Flavour Chemistry and Biochemistry in Parsley [Petroselinum crispum]. PhD Thesis. University of Nottingham. LE12 5RD, UK.

Channell, G. A. Taylor, A. (2005). 'On line monitoring of the Maillard reaction using a film reactor coupled to ion trap mass spectrometry' ACS-Symposium Series 905 'Process and Reaction Flavors' Ed: Weerasinghe DK Sucan MK. ISBN 0-8412-3905-3

Channell, G. A., F. Wulfert, et al. (2008). "Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis." Journal of Agricultural and Food Chemistry 56(15): 6097-6104.

Taylor, A. J.; Sivasundaram, L.; Moreau, L.; Channell G. A; et al. (2010)

Effect of Physical Properties of Food Matrices on the Maillard Reaction

Book Editor(s): Mottram, DS; Taylor, AJ ACS Symposium Series Volume: 1042 Pages: 129-142 Published: 2010

Channell, Guy A.; Yahya, Hafiza; Cook, David J.(2010).

Thermal Volatile Generation in Barley Malt: On-line MS Studies

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS Volume: 68 Issue: 4 Pages: 175-182

Gary G. Adams , Shahwar Imran , Sheng Wang , Abubaker Mohammad , Samil Kok , David A. Gray , Guy A. Channell (2011)

The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines

Food Research International, Volume 44, Issue 4, May 2011, Pages 862-867

Adams, Gary G.; Imran, Shahwar; Wang, Sheng; Channell Guy A; et al (2012).

Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use. FOOD CHEMISTRY Volume: 134 Issue: 4 Pages: 1919-1925

Alan R. Mackie, Adam Macierzanka, Kristi Aarak, Neil Rigby, Roger Parker,

Guy Channell, Stephen Harding , Balazs H. Bajka . Sodium alginate decreases the permeability of intestinal mucus. Food Hydrocolloids 52 (2016) 749e755

Future Research

as above

  • CHANNELL, GUY A, WULFERT, FLORIAN and TAYLOR, ANDREW J, 2008. Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis. Journal of agricultural and food chemistry. 56(15), 6097-104
  • CHANNELL, G.A, YAHYA, H and WULFERT, F. & COOK, D.J., 2007. Effects of time, temperature and humidity on acrylamide generation during thermal processing of malt: an on-line mass spectrometry study In: 31st Congress of the European Brewery Convention. 1272-1280
  • COOK, D.J, CHANNELL, G.A and ABD GHANI, M. AND TAYLOR, A.J., 2006. Thermal flavour generation: insights from mass spectrometric studies. In: BREDIE, W.L.P. AND PETERSEN, M.A., ed., Flavour science: recent advances and trends 569-572
  • CHANNELL, G.A. and TAYLOR, A.J., 2005. On-line monitoring of the Maillard reaction using a film reactor coupled to ion trap mass spectrometry. In: WEERASINGHE, D.K. and SUCAN, M.K., eds., Process and reaction flavors: recent developments Washington, DC: American Chemical Society. 181-191
  • COOK, D.J., CHANNELL, G. and TAYLOR, A., 2005. On line monitoring of acrylamide formation.. In: Chemistry and safety of acrylamide in food 561. Springer, Dordrecht. 303-316
  • COOK, D.J and CHANNELL, G.A. AND TAYLOR, A.J., 2005. On-line monitoring of acrylamide formation. In: MOTTRAM, D.S. AND FRIEDMAN, M., ed., Chemistry and safety of acrylamide in food 561. Springer, New York. 303-316
  • COOK, DAVID J, CHANNELL, GUY A and TAYLOR, ANDREW J, 2005. On line monitoring of acrylamide formation. Advances in Experimental Medicine and Biology. 561, 303-16

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

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