糖心原创

School of Biosciences
 

Image of Ian Fisk

Ian Fisk

Professor of Flavour Science | Director of the International Flavour Research Centre (IFRC) | Director of the Nottingham - Adelaide Alliance, Faculty of Science

Contact

  • workRoom A28 Food Sciences
    Sutton Bonington Campus
    Sutton Bonington
    Leicestershire
    LE12 5RD
    UK
  • work0115 951 6037

Biography

Professor Ian Fisk is an internationally recognised leader in flavour chemistry and food science innovation. He is Professor of Flavour Chemistry at the 糖心原创 and Director of the International Flavour Research Centre, which spans campuses in the UK and Australia.

From 2016 to 2024, he served as Director of Research for the School of Biosciences across Nottingham's UK and Malaysia campuses, leading a research culture that delivered a REF #1 ranking for research environment. He is also Director of the Nottingham-Adelaide Alliance, one of the largest bilateral university partnerships between the UK and Australia.

Professor Fisk's interdisciplinary work integrates machine learning, hyperspectral imaging, and real-time diagnostics to advance flavour chemistry, precision agriculture, and food innovation. He has received more than 拢34 million in research funding and supports strategic academic and industry partnerships worldwide.

He is passionate about inclusive academic leadership, student-centred teaching, and digital pedagogy, and has led major transformations in undergraduate and CPD delivery through flipped classrooms, industry collaboration, and AI-enhanced learning platforms.

Expertise Summary

Professor Fisk leads interdisciplinary research in flavour chemistry, food reformulation, and digital sensing technologies. He is Director of the International Flavour Research Centre and the Nottingham-Adelaide Alliance, and supports international advisory panels, industry bodies and governmental organisations on food science and agri-innovation.

He is available for media commentary or consultancy on topics including:

  • Food flavour and sensory optimisation

  • Sustainable reformulation (salt/sugar/fat reduction)

  • AI and machine learning in flavour design

  • Hyperspectral imaging in agriculture and processing

  • UK-Australia research partnerships and international strategy

Teaching Summary

Professor Ian Fisk is actively involved in teaching and curriculum development at undergraduate, postgraduate, and professional levels, delivering highly applied and interdisciplinary modules across… read more

Research Summary

Professor Fisk's research explores the chemistry, technology, and science of flavour. His group uses cutting-edge techniques, including MSMS-NOSE, hyperspectral imaging, e-tongue, and machine… read more

Selected Publications

  • JESSICA STINTON, KATERYNA DUGINA, LOUISE HEWSON and IAN D FISK, 2023. Journal of Cereal Science.
  • DINU, VLAD, BORAH, PALLAB KUMAR, MULEYA, MOLLY, SCOTT, DAVID J, LITHGO, RYAN, PATTEM, JACOB, HARDING, STEPHEN E, YAKUBOV, GLEB E and FISK, IAN D, 2022. Food chemistry. 388, 133013
  • HESSEL, VOLKER, LIANG, SHU, TRAN, NAM NGHIEP, ESCRIBA-GELONCH, MARC, ZECKOVIC, OLIVIA, KNOWLING, MATTHEW, REBROV, EVGENY, THIS, HERVE, WESTRA, SETH, FISK, IAN, GILLIHAM, MATTHEW and BURGESS, ALEXANDRA, 2022. FRONTIERS IN ASTRONOMY AND SPACE SCIENCES. 9,
  • DINU, VLAD, BORAH, PALLAB KUMAR, MULEYA, MOLLY, SCOTT, DAVID J., LITHGO, RYAN, PATTEM, JACOB, HARDING, STEPHEN E., YAKUBOV, GLEB E. and FISK, IAN D., 2022. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation FOOD CHEMISTRY. 388,

FACTS is a university-based centre of excellence offering advanced food and flavour chemistry consultancy to the global food industry. Led by Professor Ian Fisk, FACTS combines world-class analytical capability with academic insight, supporting industry partners in innovation, reformulation, and quality assurance.

Designed for fast turnaround and confidentiality, FACTS bridges academic excellence and commercial needs across sectors such as bakery, dairy, beverages, and plant-based food.

Professor Ian Fisk is actively involved in teaching and curriculum development at undergraduate, postgraduate, and professional levels, delivering highly applied and interdisciplinary modules across flavour chemistry, food science, and food manufacturing.

He leads the 糖心原创's flagship Food Flavour Training Course - a highly regarded one-week intensive programme aimed at scientists in the food, drink, and flavour industries, as well as students looking to strengthen their applied knowledge before entering the sector. This course can be taken either face-to-face or entirely online, and features a unique blend of:

  • Live, interactive classes with leading academics and industry speakers
  • Pre-recorded e-lectures, quizzes, and knowledge checkpoints
  • Laboratory tours and introductions to state-of-the-art analytical equipment
  • An optional hands-on practical at the Sutton Bonington flavour laboratories

Find out more and register for the upcoming course here: [course link]

Undergraduate and Postgraduate Modules

Introduction Food Flavour (UG)

This module introduces the chemistry, physics, and physiology of food flavour. Students gain experience with analytical techniques such as GC-MS, GC-O, APCI-MS, and HPLC-MS to understand dynamic flavour release and sensory response.

Food Flavour (PG/MSc)

An in-depth examination of flavour generation and perception. Topics include: biochemical origins of flavour, thermal generation mechanisms, flavour release during eating, sensor applications in the mouth and nose, flavour legislation, instrumental analysis, and flavour formulation. The module links foundational science with real-world product development.

Food Factory Operations (UG)

Covers principles of food factory design, safe production, labelling legislation, and automation. Students undertake a group new product development (NPD) project to apply theory in practice.

Factory Design and Operations for Food Production (PG/MSc)

Explores advanced topics in food factory layout, hygiene, engineering controls, automation, and risk management. The module culminates in a practical NPD showcase where students present novel food concepts developed during the course.

Current Research

Professor Fisk's research explores the chemistry, technology, and science of flavour. His group uses cutting-edge techniques, including MSMS-NOSE, hyperspectral imaging, e-tongue, and machine learning, to reformulate foods, enhance food quality, sustainability, and agricultural productivity. You may find more information about his research profile, publications and funding on his ORCID profile ()

Flavour is a combination of the aroma and taste of a food, and when you interchange food ingredients, reduce fat, sugar or salt, increase fibre or replace meat proteins with plant proteins, there are a series of highly complex flavour questions that need to be answered. For example, how do you develop foods that have reduced salt/fat/sugar and increased fibre without compromising the consumer experience? How do you ensure that nutritious plant based meat alternatives generate an equally appealing flavour during cooking and how do you ensure that when part of a complete meal they are a viable alternative for those who regularly consume meat?

These are some of the active challenges:

Aroma development and release: Aroma forms through complex reactions between different ingredients. Optimising flavour generation pathways allows a previously unprecedented level of flavour control, offering commercial advantage and a mechanistic explanation of flavour release. Through the use of model and semi-model foods, we explain the impact of food structure, food chemistry, and processing on aroma generation and release kinetics. This is achieved in real-time using bespoke high speed MS-NOSE2 technology to track volatile aroma compounds during processing and mastication.

Product reformulation and targeted design: We are researching ways to increase fibre and reduce salt/sugar/fat by reformulating to enhance taste intensity, thereby enabling natural routes to increase the health credentials of foods. This must be done whilst retaining the structure and eating experience, reducing fat and increasing fibre content. This requires a fundamental understanding at a molecular level of how these compounds bind to and are released from foods. By optimising the physics and chemistry of sodium-food bolus interaction we have shown that we can redesign food materials to achieve this goal.

Ultra-rapid digitisation of foods and flavour. We have shown that cutting edge imaging and flavour profiling tools can predict composition, processability, flavour generation potential, authenticity and adulteration. When used in combination with advanced statistical tools such as machine learning, these techniques offer an unprecedented level of insight into food products. The unique range of techniques including E-Nose, E-tongue and hyperspectral imaging can classify samples at high speed and in a broad range of research and commercial environments.

  • KIRKWOOD, A., FISK, I., XU, Y. J., REID, J. and YANG, N., 2025. Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu): Food Chemistry Food Chemistry. 464,
  • KARTAKOULLIS, A., CAPORASO, N., WHITWORTH, M. B. and FISK, I. D., 2025. Gaussian mixture model clustering allows accurate semantic image segmentation of wheat kernels from near-infrared hyperspectral images: Chemometrics and Intelligent Laboratory Systems Chemometrics and Intelligent Laboratory Systems. 259,
  • LE, T. N. Q., LIM, C. N., FISK, I., TRAN, N. N., HESSEL, V. and ROBERTSON, K., 2025. Sustainable fertiliser mesh, '4D'-precision engineered by flow chemistry: minimising agrochemical pollution: Green Chemistry Green Chemistry. 27(3), 696-715
  • WARNE, G. R., LIM, M., LAMICHHANE, P., MACHALA, Z., HESSEL, V., WILLIAMS, P. M. and FISK, I. D., 2024. Esterification and volatile compound manipulation using radiofrequency cold plasma: Innovative Food Science & Emerging Technologies Innovative Food Science & Emerging Technologies. 95,
  • TRAN, Q. D., SPOONER, N., GEOGHEHAN, S., THAVARAJAH, S. R., RAHMAN, S., TRAN, N. N., WILLIAMS, P. M., JARQUIN, S. M., KIM, D. H., DAVEY, K., BUELL, J., SHUMBERA, M., GITTLEMAN, M., CLEMENTS, T., STOUDEMIRE, J., FISK, I. and HESSEL, V., 2024. Cosmic-Ray Radiation Effects on Ibuprofen Tablet Formulation Inside and Outside of the International Space Station: Advanced Healthcare Materials Advanced Healthcare Materials.
  • SMITH, K. E., SCH脛FER, M., LIM, M., ROBLES-ZAZUETA, C. A., COWAN, L., FISK, I. D., XU, S. Q. and MURCHIE, E. H., 2024. Aroma and metabolite profiling in duckweeds: Exploring species and ecotypic variation to enable wider adoption as a food crop: Journal of Agriculture and Food Research Journal of Agriculture and Food Research. 18,
  • PARR, H., SUTHERLAND, R. and FISK, I., 2024. Tracking dry gin volatile organic compounds over distillation: a time course study: Journal of the Institute of Brewing Journal of the Institute of Brewing. 130(2), 93-111
  • BECKETT, L. J., WILLIAMS, P. M., TOH, L., HESSEL, V., GERSTWEILER, L., FISK, I., TORONJO-URQUIZA, L. and CHAUHAN, V. M., 2024. Advancing insights into microgravity induced muscle changes using Caenorhabditis elegans as a model organism: Npj Microgravity Npj Microgravity. 10(1),
  • ESCRIB脌-GELONCH, M., LIANG, S., VAN SCHALKWYK, P., FISK, I., LONG, N. V. D. and HESSEL, V., 2024. Digital Twins in Agriculture: Orchestration and Applications: Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry. 72(19), 10737-10752
  • JESSICA STINTON, KATERYNA DUGINA, LOUISE HEWSON and IAN D FISK, 2023. Journal of Cereal Science.
  • ZHANG, D. N., AYED, C., FISK, I. D. and LIU, Y., 2023. Effect of cooking processes on tilapia aroma and potential umami perception: Food Science and Human Wellness Food Science and Human Wellness. 12(1), 35-44
  • YEO, H. Q., LINFORTH, R., MACNAUGHTAN, W., WILLIAMS, H., HEWSON, L. and FISK, I. D., 2023. Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems: Food Research International Food Research International. 164,
  • WARNE, G. R., LIM, M., WILKINSON, K., HESSEL, V., WILLIAMS, P. M., COAD, B. and FISK, I. D., 2023. Radiofrequency cold plasma - A novel tool for flavour modification in fresh and freeze-dried strawberries: Innovative Food Science & Emerging Technologies Innovative Food Science & Emerging Technologies. 90,
  • KIRKWOOD, A., FISK, I., AYED, C., XU, Y. J. and YANG, N., 2023. A flavour perspective of Tiepishihu (Dendrobium officinale) - an emerging food ingredient from popular traditional Chinese medicinal plants: a review: International Journal of Food Science and Technology International Journal of Food Science and Technology. 58(10), 4921-4930
  • DINU, VLAD, BORAH, PALLAB KUMAR, MULEYA, MOLLY, SCOTT, DAVID J, LITHGO, RYAN, PATTEM, JACOB, HARDING, STEPHEN E, YAKUBOV, GLEB E and FISK, IAN D, 2022. Food chemistry. 388, 133013
  • HESSEL, VOLKER, LIANG, SHU, TRAN, NAM NGHIEP, ESCRIBA-GELONCH, MARC, ZECKOVIC, OLIVIA, KNOWLING, MATTHEW, REBROV, EVGENY, THIS, HERVE, WESTRA, SETH, FISK, IAN, GILLIHAM, MATTHEW and BURGESS, ALEXANDRA, 2022. FRONTIERS IN ASTRONOMY AND SPACE SCIENCES. 9,
  • DINU, VLAD, BORAH, PALLAB KUMAR, MULEYA, MOLLY, SCOTT, DAVID J., LITHGO, RYAN, PATTEM, JACOB, HARDING, STEPHEN E., YAKUBOV, GLEB E. and FISK, IAN D., 2022. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation FOOD CHEMISTRY. 388,
  • NORMANDO RIBEIRO-FILHO, ROBERT LINFORTH, NAGAMANI BORA, CHRIS D. POWELL, IAN D. FISK, 2022. Food Research International. 162,
  • DINU, VLAD, BORAH, PALLAB KUMAR, MULEYA, MOLLY, SCOTT, DAVID J, LITHGO, RYAN, PATTEM, JACOB, HARDING, STEPHEN E, YAKUBOV, GLEB E and FISK, IAN D, 2022. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation: Food Chemistry Food chemistry. 388, 133013
  • ZHANG, D. N., YANG, N., FISK, I. D., LI, J. T., LIU, Y. and WANG, W. L., 2022. Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes: Food Chemistry Food Chemistry. 371,
  • XU, S., LIU, Y. Z., MA, F. W., YANG, N., VIRGINIO, E. D. and FISK, I. D., 2022. Impact of agro-forestry systems on the aroma generation of coffee beans: Frontiers in Nutrition Frontiers in Nutrition. 9,
  • BEN WU, SALLY ELDEGHAIDY, CHARFEDINNE AYED, IAN D FISK, LOUISE HEWSON and YUAN LIU, 2022. Critical Reviews in Food Science and Nutrition. 62(25),
  • RILEY, S., LALE, A., NGUYEN, V., XI, H. W., WILKINSON, K., SEARLE, I. R. and FISK, I., 2022. Volatile profiles of commercial vetch prepared via different processing methods: Food Chemistry Food Chemistry. 395,
  • RIBEIRO, N., LINFORTH, R., BORA, N., POWELL, C. D. and FISK, I. D., 2022. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation: Food Research International Food Research International. 162,
  • LESTER, S., KLEIJN, M., CORNACCHIA, L., HEWSON, L., TAYLOR, M. A. and FISK, I., 2022. Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review: Journal of Nutrition Health & Aging Journal of Nutrition Health & Aging. 26(7), 663-674
  • HUANG, X. H., LUO, Y., ZHU, X. H., AYED, C., FU, B. S., DONG, X. P., FISK, I. and QIN, L., 2022. Dynamic release and perception of key odorants in grilled eel during chewing: Food Chemistry Food Chemistry. 378,
  • DONG, M., ZHANG, Y. Y., HUANG, X. H., XIN, R., DONG, X. P., KONNO, K., ZHU, B. W., FISK, I. and QIN, L., 2022. Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing: Food Chemistry Food Chemistry. 368,
  • CAPORASO, N., WHITWORTH, M. B. and FISK, I. D., 2022. Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging: Food Chemistry Food Chemistry. 371,
  • YANG, N, YANG, Q, CHEN, J and FISK, I, 2021. LWT. 138, 110613
  • SU, KATY, BRUNET, MARINE, FESTRING, DANIEL, AYED, CHARFEDINNE, FOSTER, TIM and FISK, IAN, 2021. FOOD HYDROCOLLOIDS. 112,
  • CAPORASO, NICOLA, WHITWORTH, MARTIN B. and FISK, IAN D., 2021. FOOD CHEMISTRY. 344,
  • YANG, NI, YANG, QIAN, CHEN, JIANSHE and FISK, IAN, 2021. LWT-FOOD SCIENCE AND TECHNOLOGY. 138,
  • RAMSEY, IMOGEN, YANG, QIAN, FISK, IAN and FORD, REBECCA, 2021. FOOD CHEMISTRY-X. 9,
  • RAMSEY, IMOGEN, YANG, QIAN, FISK, IAN, AYED, CHARFEDINNE and FORD, REBECCA, 2021. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food chemistry: X. 10, 100121
  • ZHANG, TINGTING, AYED, CHARFEDINNE, FISK, IAN D, PAN, TONG, WANG, JIANHUA, YANG, NI and SUN, QUN, 2021. Food chemistry. 367, 130760
  • LESTER, SOPHIE, CORNACCHIA, LEONARDO, CORBIER, CAMILLE, TAYLOR, MOIRA A., AYED, CHARFEDINNE, YANG, NI, LIM, MUI, LINFORTH, ROB and FISK, IAN, 2021. SCIENTIFIC REPORTS. 11(1),
  • YANG, N, YANG, Q, ZHAO, J, FAN, X, CHEN, J and FISK, I, 2021. Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions. In: E. GUICHARD and J.L. LE QU脡R脡, eds., Proceedings of the 16th Weurman Flavour Research Symposium
  • AGARWAL, D., MUI, L., ALDRIDGE, E., MCKINNEY, J., HEWSON, L. and FISK, I. D., 2021. The progression of lipid oxidation, 尾-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage: Food & Function Food & Function. 12(10), 4535-4543
  • CHARFEDINNE AYED, MUI LIM, KHATIJA NAWAZ, WILLIAM MACNAUGHTAN, CRAIG J. STURROCK, SANDRA E. HILL, ROBERT LINFORTH and IAN D. FISK, 2021. Food Chemistry: X. 9,
  • YANG, N., FORD, C. and FISK, I., 2021. APCI-MS/MS鈥擜n Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds. In: Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry American Chemical Society. 87-98
  • WARNE, G. R., WILLIAMS, P. M., PHO, H. Q., TRAN, N. N., HESSEL, V. and FISK, I. D., 2021. Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review: Journal of Food Science Journal of Food Science. 86(9), 3762-3777
  • SU, K., FESTRING, D., AYED, C., YANG, Q., STURROCK, C. J., LINFORTH, R., FOSTER, T. and FISK, I., 2021. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions: Food Chemistry Food Chemistry. 354,
  • RIBEIRO, N., LINFORTH, R., POWELL, C. D. and FISK, I. D., 2021. Influence of essential inorganic elements on flavour formation during yeast fermentation: Food Chemistry Food Chemistry. 361,
  • LESTER, S., HURST, K., CORNACCHIA, L., KLEIJN, M., AYED, C., DINU, V., TAYLOR, M. A. and FISK, I., 2021. The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement: Appetite Appetite. 166,
  • LESTER, S., CORNACCHIA, L., CORBIER, C., HURST, K., AYED, C., TAYLOR, M. A. and FISK, I., 2021. Age group determines the acceptability of protein derived off-flavour: Food Quality and Preference Food Quality and Preference. 91,
  • HURST, K. E., AYED, C., DERBENEV, I. N., HEWSON, L. and FISK, I. D., 2021. Physicochemical design rules for the formulation of novel salt particles with optimised saltiness: Food Chemistry Food Chemistry. 360,
  • HUANG, X. H., ZHANG, Y. Y., ZHU, M., ZHOU, D. Y., DU, M., ZHU, B. W., DONG, X. P., FISK, I. and QIN, L., 2021. The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup: Food & Function Food & Function. 12(4), 1626-1638
  • VLAD DINU, YUDONG LU, NICOLA WESTON, RYAN LITHGO, HAYLEY COUPE, GUY CHANNELL, GARY G. ADAMS, AMELIA TORCELLO G脫MEZ, CARLOS SABATER, ALAN MACKIE, CHRISTOPHER PARMENTER, IAN FISK, MARY K. PHILLIPS-JONES AND STEPHEN E. HARDING, 2020. Scientific Reports. 10, 960
  • SUN, Z, CUI, H, YANG, N, AYED, C, ZHANG, X and FISK, I, 2020. Food Chemistry.
  • NI YANG, CASSIA GALVES, ANA CAROLINA RACIONI GONCALVES, JIANSHE CHEN and IAN D FISK, 2020. Food Research International.
  • NATALIE H CHAPMAN and IAN D FISK, 2020. Journal of Nutrition and Health Sciences.
  • LORNA MCAUSLAND, MUI LIM, H SMITH, U MOHAMMED, IAN D FISK and ERIK MURCHIE, 2020. Frontiers in Plant Science.
  • VLAD DINU, THOMAS MACCALMAN, NI YANG, GARY G. ADAMS, GLEB E. YAKUBOV, STEPHEN E. HARDING AND IAN FISK, 2020. European Biophysics Journal. 49, 799鈥�808
  • BEJI, ORITSEGIDENENE, GILLIS, RICHARD B., DINU, VLAD, JIWANI, SHAHWAR, I, GYASI-ANTWI, PHILEMON, FISK, IAN D., MEAL, ANDREW, MORGAN, PAUL S., HARDING, STEPHEN E., HUANG, SHA, AGUGINI, GIULIA, FEDELE, FEDERICA and ADAMS, GARY G., 2020. EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS. 152, 340-347
  • VY NGUYEN, RILEY, SAMUEL, NAGEL, STUART, FISK, IAN and SEARLE, IAIN R., 2020. FRONTIERS IN PLANT SCIENCE. 11,
  • DINU, VLAD, KILIC, AZAD, WANG, QINGQI, AYED, CHARFEDINNE, FADEL, ABDULMANNAN, HARDING, STEPHEN E., YAKUBOV, GLEB E. and FISK, IAN D., 2020. NPJ SCIENCE OF FOOD. 4, 15
  • RAMSEY, IMOGEN, DINU, VLAD, LINFORTH, ROB, YAKUBOV, GLEB E., HARDING, STEPHEN E., YANG, QIAN, FORD, REBECCA and FISK, IAN, 2020. SCIENTIFIC REPORTS. 10, 20855
  • YANG, N., LIU, C. J., LIU, X. K., DEGN, T. K., MUNCHOW, M. and FISK, I., 2020. Determination of volatile marker compounds of common coffee roast defects (vol 211, pg 206, 2016): Food Chemistry Food Chemistry. 315, 1
  • NI, C. D., LIU, H., LIU, Q., SUN, Y., PAN, L. Q., FISK, I. D. and 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 Journal of Food Process Engineering. 43(8), 10
  • LIU, C., YANG, Q, LINFORTH, R, FISK, I. and YANG, N, 2019. Food Chemistry. 272, 251-257
  • VLAD DINU, RICHARD B GILLIS, THOMAS MACCALMAN, MUI LIM, GARY G ADAMS, STEPHEN E HARDING and IAN D FISK, 2019. Food Biophysics. 14, 278鈥�286
  • DINU, VLAD, GADON, ARTHUR, HURST, KATHERINE, LIM, MUI, AYED, CHARFEDINNE, GILLIS, RICHARD B, ADAMS, GARY G, HARDING, STEPHEN E and FISK, IAN D, 2019. NPJ Science of Food. 3, 11
  • SUN, ZHENCHUN, YANG, NI, LIU, CHUJIAO, LINFORTH, ROBERT S. T., ZHANG, XIAOMING and FISK, IAN D., 2019. FOOD CHEMISTRY. 295, 449-455
  • GAMAL ELMASRY, NOHA MORSY, SALIM AL-REJAIE, CHARFEDINNE AYED, ROBERT LINFORTH and IAN D FISK, 2019. International Journal of Food Science and Technology.
  • DINU, VLAD, YAKUBOV, GLEB E., LIM, MUI, HURST, KATHERINE, ADAMS, GARY G., HARDING, STEPHEN E. and FISK, IAN D., 2019. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 138, 831-836
  • GENOVESE, ALESSANDRO, CAPORASO, NICOLA, DI BARI, VINCENZO, YANG, NI and FISK, IAN, 2019. FOOD RESEARCH INTERNATIONAL. 126,
  • N H CHAPMAN, IAN D FISK, J CRAIGON, C TOWEY and I GRANT, 2019. Journal of Nutrition and Health Sciences. 6(2),
  • WOLF, B., FISK, I., ROSENTHAL, A. and CHEN, J. S., 2019. The fifth international conference on Food Oral Processing, 糖心原创, July 2018: Journal of Texture Studies Journal of Texture Studies. 50(3), 193-193
  • GIACALONE, D., DEGN, T. K., YANG, N., LIU, C., FISK, I. and MUNCHOW, M., 2019. Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception: Food Quality and Preference Food Quality and Preference. 71, 463-474
  • GENOVESE, A., CAPORASO, N., DI BARI, V., YANG, N. and 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 Food Research International. 126, 8
  • ELMASRY, G., MORSY, N., AL-REJAIE, S., AYED, C., LINFORTH, R. and 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 International Journal of Food Science and Technology. 54(11), 2983-2997
  • CAPORASO, NICOLA, WHITWORTH, MARTIN B., GREBBY, STEPHEN and FISK, IAN D., 2018. FOOD RESEARCH INTERNATIONAL. 106, 193-203
  • CAPORASO, NICOLA, WHITWORTH, MARTIN B., GREBBY, STEPHEN and FISK, IAN D., 2018. JOURNAL OF FOOD ENGINEERING. 227, 18-29
  • CAPORASO NICOLA, WHITWORTH MARTIN B and FISK IAN D, 2018. Applied Spectroscopy Reviews.
  • IMOGEN RAMSEY, CAROLYN ROSS, REBECCA FORD, IAN D FISK, QIAN YANG, JAVIER GOMEZ-LOPEZ and JOANNE HORT, 2018. Food Quality and Preference. 68, 292-303
  • CAPORASO, NICOLA, WHITWORTH, MARTIN B., FOWLER, MARK S. and FISK, IAN D., 2018. FOOD CHEMISTRY. 258, 343-351
  • NICOLA CAPORASO, MARTIN B WHITWORTH, CHENHAO CUI and IAN D. FISK, 2018. Food Research International.
  • DAVIDE GIACALONE, TINA KREUZFELDT DEGN, NI YANG, CHUJIAO LIU and IAN D. FISK, 2018. Food Quality and Preference.
  • ZHANG, YIRU, YANG, NI, FRAY, RRAY, FISK, IAN, LIU, CHUJIAO, LI, HONGYING and HAN, YUANHUAI, 2018. Journal of Cereal Science. 82, 8-15
  • GENOVESE, NI YANG, ROBERT LINFORTH, RAFFAELE SACCHI and IAN FISK, 2018. Food Research International.
  • AGARWAL, DEEPA, LIM, MUI, ALDRIDGE, EMMA, MOTTRAM, RICHARD, JAMES MCKINNEY and FISK, IAN D., 2018. Food & Function.
  • DINU, VLAD, LIU, CHUJIAO, ALI, JOSEPH, AYED, CHARFEDINNE, GERSHKOVICH, PAVEL, ADAMS, GARY G, HARDING, STEPHEN E. and FISK, IAN D., 2018.
  • CONG LV, XINMIAO WANG, JIANSHE CHEN and NI YANG, 2018. Food Research International.
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  • JOANNE HORT, ROC脥O FERN脕NDEZ-V脕ZQUEZ, LOUISE HEWSON, IAN FISK, DOLORES HERNANZ VILA, FRANCISCO JOSE HEREDIA MIRA and ISABEL M VICARIO, 2013. Flavour.
  • CHRISTOS SOUKOULIS and IAN FISK, 2013. Critical Reviews in Food Science and Nutrition.
  • FISK, IAN D., LINFORTH, ROBERT, TROPHARDY, GIL and GRAY, DAVID, 2013. FOOD RESEARCH INTERNATIONAL. 54(1), 861-866
  • YONEKURA L, SUN H, SOUKOULIS C and FISK I D, 2013. Journal of Functional Foods.
  • SOUKOULIS, C, BEHBOUDI-JOBBEHDAR, S, YONEKURA, L, PARMENTER, C. and FISK, I, 2013. Food Bioprocess Technology. http://dx.doi.org/10.1007/s11947-013-1120-x,
  • RAMA, RUBEN, CHIU, NATALIE, CARVALHO DA SILVA, MARGARIDA, HEWSON, LOUISE, HORT, JOANNE and FISK, IAN D., 2013. Journal of Texture Studies. n/a-n/a
  • FERN脕NDEZ-V脕ZQUEZ, ROC脥O, LINFORTH, ROBERT, HORT, JOANNE, HEWSON, LOUISE, VILA, DOLORES HERNANZ, HEREDIA MIRA, F. J., VICARIO, ISABEL M. and FISK, IAN, 2013. LWT - Food Science and Technology. 51(1), 65-72
  • TIAN XING and IAN D. FISK, 2012. Food and Function. 3(4), 376-380
  • FISK, I.D., KETTLE, A, HOFMEISTER, S., VIRDIE, A. and KENNY, J.S., 2012. Flavour. 14
  • NANTAPRAPA NANTIYAKUL, SAMUEL FURSE, IAN FISK, GREG TUCKER and DAVID GRAY, 2012. Journal of the American Oil Chemists Society.
  • NILUFAR GHAHNAVIEHEI, ROBERT LINFORTH and IAN FISK, 2012. Solvent Regimes and their abilities to extract lipid from four types of flour In: 11th EYCSTW.
  • NATALIE CHIU, RUBEN RAMA, LOUISE HEWSON, JOANNE HORT and IAN FISK, 2012. In: European Conference on Sensory and Consumer Research.
  • ROCIO FERNANDEZ-VAZQUEZ, IAN FISK, JOANNE HORT, LOUISE HEWSON, D HERNANZ and HEREDIA F.J., 2012. In: European Conference on Sensory and Consumer Research.
  • RUBEN RAMA and IAN FISK, 2012. Oral processing as a tool for sodium management In: Food Oral Processing.
  • IAN FISK, 2012. Technical and sensory challenges for beverage innovation in the natural flavour category In: F1 Innovations in Beverages.
  • IAN FISK, 2012. In: Salt: new approaches to reducing salt.
  • ROCIO FERNANDEZ-VAZQUEZ, IAN DENIS FISK, ROBERT LINFORTH, C. STINCO, D. HERNANZ, F.J. HEREDIA and I.M. VICARIO, 2012. In: ANQUE's International Congress of Chemical Engineering (ANQUE-ICCE 2012.
  • FISK, I., BOYER, M. and LINFORTH, R.S.T., 2012. European Food Research and Technology. 235(3), 517-525
  • CHEN ZHANG, ROBERT LINFORTH and IAN D FISK, 2012. Food Research International.
  • IAN DENIS FISK, TOM PHILIP IMMISON, TOM PHILIP IMISON and BARRY ZELLER, 2012. GB2486487 (A) WO2012082897 06/21/2012 00:00:00
  • YU T., MACNAUGHTAN, B., BOYER, M., LINFORTH, R., DINSDALE, K. and FISK, I.D., 2012. Food Research International. 49(2), 702-709
  • IAN FISK, YI LIU, ROBERT LINFORTH and CHRISTOS SOUKOULIS, 2012. In: 24th ASIC International Conference on Coffee Science, ASIC 2012.
  • YANG, N., FISK, I.D., LINFORTH, R., BROWN, K., WALSH, S, MOONEY, S., STURROCK, C. and HORT, J., 2012. European Food Research and Technology. 235(6), 1083-1091
  • SANDRA HILL, BETTINA WOLF, IAN D FISK and JOANNE HORT, 2012. In: AACC International Annual Meeting.
  • NANTAPRAPA NANTIYAKUL, SAMUEL FURSE, IAN D FISK, GREGORY TUCKER and DAVID GRAY, 2012. Journal of the American Oil Chemists' Society. 89(10), 1867-1872
  • LINFORTH, R.A., FISK, I.D. and TAYLOR, A., 2011. Modelling the effect of lipid on in-vivo flavour delivery In: 13th Weurman Flavour Research Symposium.
  • FISK, I.D. and GRAY, D.A., 2011. Journal of Food Science. 76(9), 1349-1354
  • FISK, I.D. and TAYLOR, A. GRAY, D.A., 2011. Characterization of Roast and Ground Coffee Aroma In: 2nd European GC x GC Symposium.
  • FISK, I.D., LINFORTH, R.S.T., TAYLOR, A.J. and GRAY, D.A., 2011. European Food Research and Technology: Zeitschrift f眉r Lebensmittel- Untersuchung und -Forschung A. 232(5), 905-910
  • YANG, N., HORT, J., LINFORTH, R., TAYLOR, A., BROWN, K., WALSH, S. and FISK, I. D., 2011. In: 13th Weurman Flavour Research Symposium.
  • FISK, I.D., LINFORTH, R.A., TAYLOR, A. and GRAY, D.A., 2011. In: 13th Weurman Flavour Research Symposium.
  • FISK IAN DENIS and MASSEY AYSE TLAY, 2011. WO2011153064 01/08/2010 00:00:00
  • FISK, I., VIRDIE, A., KENNY, J. and ULLRICH, F., 2010. In: ASIC 2010.
  • IAN DENIS FISK, AYSE TULAY MASSEY and NICK ANDREW HANSEN, 2010. WO2011153065 06/01/2010 00:00:00
  • IAN DENIS FISK and AYSE TULAY MASSEY, 2010. WO2011153065 06/01/2010 00:00:00
  • IAN DENIS FISK, TULEY MASSEY and SIAN HENSON, 2010. WO2011151626 06/01/2010 00:00:00
  • FISK, I. D., GKATZIONIS, K., LAD, M., DODD, C.E.R. and GRAY, D.A., 2009. European Food Research and Technology. 228(4), 613-621
  • WHITE, D.A., FISK, I.D., MAKKHUN, S. and GRAY, D.A., 2009. Journal of Agricultural and Food Chemistry. 57(13), 5720-5726
  • GRAY, D.A., FISK, I.D., LAD, M., PAYNE, G. and GRAZ,, 2009. Lipid Bioscience, Lipid Oxidation, Oxidative Stability of Oil Bodies In: EuroFedLipid2009.
  • OGUNLADE, I., TUCKER, G., FISK, I. and OGUNLADE, A., 2009. Journal of Food, Agriculture and the Environment. 7(2), 143-145
  • FISK, I.D., WHITE, D.A., LAD, M. and GRAY, D.A., 2008. Journal of Lipid Science and Technology. VOL 110(NUMB 10), 962-968
  • FISK, I.D. and GRAY, D.A., 2008. Impact of Irradiation on the Oxidatively Labile Lipid Component of Cannabis sativa and Helianthus annus In: European Federation for the Science and Technology of Lipids Annual Congress 2008.
  • IWANAGA, D., GRAY, D. A., FISK, I. D., DECKER, E. A., WEISS, J. and MCCLEMENTS, D. J., 2007. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL 55(NUMB 21), 8711-8716
  • D.A GRAY, I.D. FISK, D.A. WHITE, 2007. Tocochromanol Composition of Oil Bodies In: 3rd European Symposium on Plant Lipids.
  • I.D. FISK, D.A. WHITE, D.A. GRAY, 2007. Physical Characterisation of Sunflower Oil Bodies In: 98th American Oil Chemists鈥� Society Annual Meeting.
  • D.A. WHITE, I.D. FISK, J.R. MITCHELL, B. WOLF, S.E. HILL, D.A. GRAY, 2007. Food Hydrocolloids.
  • GRAY, D.A., FISK, I.D. and WHITE, D., 2007. Tocochromanol Composition of Oil Bodies In: 3rd European Symposium on Plant Lipids.
  • FISK, I.D. and GRAY, D.A., 2007. Physical Characterisation of sunflower seed Oil Bodies Ex-vivo In: 98th AOCS Annual Conference.
  • WHITE, D.A., FISK, I.D. and GRAY, D.A., 2006. Journal of Cereal Science. 43(2), 244-249
  • FISK, I.D., WHITE, D.A., CARVALHO, A. and GRAY, D.A., 2006. Journal of the American Oil Chemists Society. 83(2), 341-344
  • I.D. FISK, D.A. WHITE, L.M. CARRIER, D.A. GRAY, 2004. Oil Bodies and their Associated Phytochemicals In: Conference of Food Structure and Food Quality.
  • FISK, I.D., WHITE, D.A., CARRIER, L.M. and GRAY, D.A., 2004. Oil Bodies and their Associated Phytochemicals In: AOCS Conference of Food Structure and Food Quality.

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