1.Measurement of available carbohydrates in cereal and cereal products, dairy products, vegetables, fruit and related food products and animal feeds: First Action 2020.07. McCleary, B. V. & McLoughlin, C. (2021). Journal of AOAC International, qsab019.
2.Exploring the sequence-function space of microbial fucosidases. Gascueña, A. M., Wu, H., Owen, D., Hernando, P., Monaco, S., Penner, M., Le Gall, G., Gardner, R., Ndeh, D., Urbanowicz, P., Spencer, D., Walsh, M., Angulo, J. & Juge, N. (2023). In Press.
3.Cryo-EM structures of human fucosidase FucA1 reveal insight into substrate recognition and catalysis. Armstrong, Z., Meek, R. W., Wu, L., Blaza, J. N. & Davies, G. J. (2022). Structure, 30(10), 1443-1451.
4.Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study. Koh, H. S. A., Chong, J. E. L., Lu, J. & Zhou, W. (2022). Foods, 11(3), 427.
5.Discovery and characterization of a novel α-L-fucosidase from the marine-derived Flavobacterium algicola and its application in 2′-fucosyllactose production. Zhou, W., Jiang, H., Liang, X., Qiu, Y., Wang, L. & Mao, X. (2022). Food Chemistry, 369, 130942.
6.A new, quick, and simple protocol to evaluate microalgae polysaccharide composition. Decamp, A., Michelo, O., Rabbat, C., Laroche, C., Grizeau, D., Pruvost, J. & Gonçalves, O. (2021). Marine Drugs, 19(2), 101.
7.Production of perdeuterated fucose from glyco-engineered bacteria. Gajdos, L., Forsyth, V. T., Blakeley, M. P., Haertlein, M., Imberty, A., Samain, E. & Devos, J. M. (2020). Glycobiology, In Press.
8.Fucosidases from the human gut symbiont Ruminococcus gnavus. Wu, H., Rebello, O., Crost, E. H., Owen, C. D., Walpole, S., Bennati-Granier, C., Ndeh, D., Monaco, S., Hicks, T., Colvile, A., A. Urbanowicz, P., Walsh, M. A., Angulo, J., Spencer, D. I. R. & Juge, N. (2020). Cellular and Molecular Life Sciences, 1-19.
9.Engineering two species of yeast as cell factories for 2′-fucosyllactose. Hollands, K., Baron, C. M., Gibson, K. J., Kelly, K. J., Krasley, E. A., Laffend, L. A., Lauchli, R. M., Maggio-Hall, L. A., Nelson, M. J., Prasad, J. C., Ren, Y., Rice, B. A., Rice, G. H. & Rothman, S. C. (2019). Metabolic Engineering, 52, 232-242.
10.Development of a quantitative assay for 2´-fucosyllactose via one-pot reaction with α1, 2-fucosidase and L-fucose dehydrogenase. Seydametova, E., Shin, J., Yu, S. H., Kim, C., Kim, H., Park, Y. J., Yang, J. K., Cho, S., Kim, H. R., Moon, S., Ban, C. & Kweon, D. H. (2019). Analytical Biochemistry, 582, 113358.
11.Interactions of anthocyanins with pectin and pectin fragments in model solutions. Larsen, L. R., Buerschaper, J., Schieber, A. & Weber, F. (2019). Journal of Agricultural and Food Chemistry, 67(33), 9344-9353.
12.Assaying fucosidase activity. Megson, Z. A., Messner, P. & Schäffer, C. (2019). Bacterial Polysaccharides, Humana Press, New York, NY, 269-278.
13.Cross-linking of diluted alkali-soluble pectin from apple (Malus domestica fruit) in different acid-base conditions. Gawkowska, D., Cieśla, J., Zdunek, A. & Cybulska, J. (2019). Food Hydrocolloids, 92, 285-292.
14.A highly regular fucan sulfate from the sea cucumber Stichopus horrens. Ustyuzhanina, N. E., Bilan, M. I., Dmitrenok, A. S., Borodina, E. Y., Nifantiev, N. E. & Usov, A. I. (2018). Carbohydrate Research, 456, 5-9.
15.Nutritional and bioactive compounds of commercialized algae powders used as food supplements. Martínez–Hernández, G. B., Castillejo, N., Carrión–Monteagudo, M. D. M., Artés, F. & Artés-Hernández, F. (2017). Food Science and Technology International, 1082013217740000.