Staff Profile:Professor Michael H. Gordon
- Name:
- Professor Mike Gordon
- Job Title:
- Lecturer in Food Chemistry, Programme Director, School Director of Postgraduate Studies
- Responsibilities:
- After spending 5 years as a research scientist at Unilever Central Research Laboratory, I took up a position as lecturer at the University in 1982. I have been responsible for teaching in the area of Food Chemistry, including food analysis and lipids. I am a member of the School Management Board.
- Areas of Interest:
- My main research interests are concerned with the effects of phytochemicals in Food and Nutrition. Much of my research is concerned with investigations of the bioavailability, antioxidant effects and effects on endothelial function of dietary phytochemicals including carotenoids, and flavonoids. Effects of food matrix and interactions with other food components eg proteins on antioxidant effects in foods are also being studied.
- Research groups / Centres:
- Publications:
-
I am on the Editorial Board for Food Chemistry. I have published 80 research papers, 5 Books, 35 reviews. Recent publications include:
1.Paiva-Martins F, Correia R, Felix S, Ferreira P, Gordon MH. 2007. Effects of enrichment of refined olive oil with phenolic compounds from olive leaves. J.Agric.Food Chem. 55,4139-4143.
2.Almajano MP, Delgado ME and Gordon MH 2007. Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions Food Chem., 102, 1375-1382.
3.Almajano MP, Delgado ME and Gordon MH 2007. Changes in the Antioxidant Properties of Protein Solutions in the Presence of Epigallocatechin Gallate. Food Chem., 101, 126-130.
4.Paterson E, Gordon MH, Niwat C, George TW, Parr L, Waroonphan S, Lovegrove JA 2006. Supplementation with fruit and vegetable soups and beverages increases plasma concentrations of carotenoids but does not alter markers of oxidative stress or intermediate cardiovascular risk factors. J.Nutr., 136 (11) 2849-2855.
5.Maisuthisakul P, Pongsawatmanit R, Gordon MH. 2006. Antioxidant properties of teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions. J.Agric.Food Chem. 54, 2719-2725.
- Qualifications:
- MA DPhil, CChem FRSC, MIFST