Dr Helen Hayes
BSc (Hons), PhD, AFHEA
Teaching Assistant
- About
-
- Email Address
- h.hayes@abdn.ac.uk
- Telephone Number
- +44 (0)1224 438720
- School/Department
- School of Medicine, Medical Sciences and Nutrition
Biography
Helen completed her undergraduate studies in Agricultural Biochemistry and Nutrition at the University of Newcastle (UK) in 1989, followed by a PhD in Nutritional Biochemistry at the University of Reading, which she received in 1994. Dr Hayes then undertook a two-year postdoctoral position at the Rowett Institute in Aberdeen, after which she joined Professor Anne White's team in the Department of Endocrinology at the University of Manchester. In 1999, she returned to Aberdeen to work at the Marine Laboratory and subsequently re-joined the Rowett Institute in 2002.
Qualifications
- BSc (Hons) Agricultural Biochemistry & Nutrition1989 - University of Newcastle Upon Tyne
- PhD Nutritional Science1994 - University of Reading
Latest Publications
A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets: a cross sectional analysis
Nutrition and Health, vol. 30, no. 1, pp. 157-165Contributions to Journals: ArticlesHabitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers
British Journal of Nutrition, vol. 130, no. 9, pp. 1521-1536Contributions to Journals: ArticlesNutritional Content, Phytochemical Profiling, and Physical Properties of Buckwheat (Fagopyrum esculentum) Seeds for Promotion of Dietary and Food Ingredient Biodiversity
Crops, vol. 2, no. 3, pp. 287-305Contributions to Journals: ArticlesEncapsulation of vitamin E in yogurt-based beverage emulsions: Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability
Molecules, vol. 26, no. 6, 1504Contributions to Journals: ArticlesProteomic dataset of aquafaba from canned chickpea (Cicer arietinum L.) broth
Current Topics in Peptide & Protein Research, vol. 21, pp. 61 - 68Contributions to Journals: Articles
- Teaching
-
Programmes
- Postgraduate, 3 stage, September start
- Postgraduate, 2 year, January start
- Postgraduate, 1 , January start
- Postgraduate, 1 , January start
Courses
Course Coordinator
Course Coordinator
Teaching Responsibilities
Contributor on MSc Human Nutrition programme
Contributor on MSc Clinical Nutrition programme
Supervision of MSc Human Nutrition and MSc Clinical Nutrition research projects (PU5922 Masters Research Project and RN5902)
Non-course Teaching Responsibilities
Helen is an Associate Fellow of the UK Higher Education Academy (AFHEA).
- Publications
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Page 1 of 3 Results 1 to 10 of 29
A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets: a cross sectional analysis
Nutrition and Health, vol. 30, no. 1, pp. 157-165Contributions to Journals: ArticlesHabitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers
British Journal of Nutrition, vol. 130, no. 9, pp. 1521-1536Contributions to Journals: ArticlesNutritional Content, Phytochemical Profiling, and Physical Properties of Buckwheat (Fagopyrum esculentum) Seeds for Promotion of Dietary and Food Ingredient Biodiversity
Crops, vol. 2, no. 3, pp. 287-305Contributions to Journals: ArticlesEncapsulation of vitamin E in yogurt-based beverage emulsions: Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability
Molecules, vol. 26, no. 6, 1504Contributions to Journals: ArticlesProteomic dataset of aquafaba from canned chickpea (Cicer arietinum L.) broth
Current Topics in Peptide & Protein Research, vol. 21, pp. 61 - 68Contributions to Journals: ArticlesPhysicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent
Food Science and Nutrition, vol. 8, no. 12, pp. 6426-6432Contributions to Journals: ArticlesAddition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
Foods, vol. 9, no. 9, 1192Contributions to Journals: ArticlesIron deficiency during pregnancy and lactation modifies the fatty acid composition of the brain of neonatal rats
Journal of Developmental Origins of Health and Disease, vol. 11, no. 3, pp. 264-272Contributions to Journals: ArticlesAquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimization and storage stability
International Journal of Food Science and Technology, vol. 55, no. 5, pp. 1935-1942Contributions to Journals: Articles- [ONLINE] DOI: https://doi.org/10.1111/ijfs.14427
- [OPEN ACCESS] http://aura.abdn.ac.uk/bitstream/2164/15362/1/Raikos_etal_IntJFoodSciTech_AAM.pdf
- [ONLINE] View publication in Scopus
Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®
International Journal of Food Science and Technology, vol. 55, no. 3, pp. 1281-1288Contributions to Journals: Articles
