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Publications

Chapter in Book - Research

Mirosa, M., Pearson, D., & Pearson, R. (2017). Ethics of food waste. In M. C. Rawlinson & C. Ward (Eds.), The Routledge handbook of food ethics. (pp. 400-408). Abingdon, UK: Routledge.

Holland, B., Agyei, D., Akanbi, T. O., Wang, B., & Barrow, C. J. (2017). Bioprocessing of plant-derived bioactive phenolic compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Food biosynthesis (Hanbook of food bioengineering). (pp. 135-181). London, UK: Academic Press. doi: 10.1016/B978-0-12-811372-1.00005-1

Oey, I., Roohinejad, S., Leong, S. Y., Faridnia, F., Lee, P. Y., & Kethireddy, V. (2017). Pulsed electric field processing: Its technological opportunities and consumer perception. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 447-516). Boca Raton, FL: CRC Press.

Oey, I., Faridnia, F., Roohinejad, S., Leong, S. Y., Lee, P. Y., & Kethireddy, V. (2017). High hydrostatic pressure processing at high temperature: Impact on quality attributes and future outlook from consumers' perspective. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 309-372). Boca Raton, FL: CRC Press.

Poojary, M. M., Roohinejad, S., Barba, F. J., Koubaa, M., Puértolas, E., Jambrak, A. R., … Oey, I. (2017). Application of pulsed electric field treatment for food waste recovery operations. In D. Miklavcic (Ed.), Handbook of electroporation. Cham, Switzerland: Springer.

Gnasegaran, G. K., Agyei, D., Pan, S., Sarethy, I. P., Acquah, C., & Danquah, M. K. (2017). Process development for bioactive peptide production. In M. Puri (Ed.), Food bioactives: Extraction and biotechnology applications. (pp. 91-110). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-51639-4_4

Stein, K., Mirosa, M., Carter, L., & Johnson, M. (2017). Case studies of food sovereignty initiatives among the Māori of Aotearoa (New Zealand). In M. C. Rawlinson & C. Ward (Eds.), The Routledge handbook of food ethics. (pp. 366-376). Abingdon, UK: Routledge.

Mirosa, M., & Reynolds, D. (2017). Responsibility for hunger in liberal democracies. In M. C. Rawlinson & C. Ward (Eds.), The Routledge handbook of food ethics. (pp. 388-399). Abingdon, UK: Routledge.

Agyei, D., Pan, S., Acquah, C., & Danquah, M. K. (2017). Bioactivity profiling of peptides from food proteins. In A. M. Grumezescu & A. M. Holban (Eds.), Soft chemistry and food fermentation (Handbook of food bioengineering. Vol. 3). (pp. 49-77). London, UK: Academic Press. doi: 10.1016/B978-0-12-811412-4.00003-5

Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.

Poojary, M. M., Roohinejad, S., Koubaa, M., Barba, F. J., Passamonti, P., Jambrak, A. R., Oey, I., & Greiner, R. (2016). Impact of pulsed electric fields on enzymes. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_173-1

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., & Wong, J. H. (2016). Grape seed (Vitis vinifera) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 455-462). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00051-1

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., Li, X., Li, Q., Guo, H., & Wong, J. H. (2016). Grapefruit (Citrus paradisii) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 463-470). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00052-3

Ng, T. B., Fang, E. F., Bekhit, A. E.-D. A., & Wong, J. H. (2016). Methods for the characterization, authentication, and adulteration of essential oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 11-17). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00002-X

Flint, S., Palmer, J., Burgess, S., Bremer, P., Seale, B., Brooks, J., & Lindsay, D. (2016). Biofilm formation and control. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.00639-9

Oey, I. (2016). Effects of high pressure on enzymes. In V. M. Balasubramaniam, G. V. Barbosa-Cánovas & H. L. M. Lelieveld (Eds.), High pressure processing of food: Principles, technology and applications. (pp. 391-431). New York: Springer. doi: 10.1007/978-1-4939-3234-4_19

Bekhit, A. E.-D. A., & Roohinejad, S. (2016). Cook-chilled and cook-frozen foods. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.03348-5

Oey, I., Faridnia, F., Leong, S. Y., Burritt, D. J., & Liu, T. (2016). Determination of pulsed electric fields effects on the structure of potato tubers. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_151-1

Alahakoon, A. U., Faridnia, F., Bremer, P. J., Silcock, P., & Oey, I. (2016). Pulsed electric fields effects on meat tissue quality and functionality. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_179-1

Teh, S.-S., & Bekhit, A. E.-D. A. (2015). Utilization of oilseed cakes for human nutrition and health benefits. In K. R. Hakeem, M. Jawaid & O. Y. Alothman (Eds.), Agricultural biomass based potential materials. (pp. 191-229). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-13847-3_10

Niimi, J., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2015). Influence of cross-modal sensory interactions on cheese flavour intensity and character. In B. Guthrie, J. Beauchamp, A. Buettner & B. K. Lavine (Eds.), The chemical sensory informatics of food: Measurement, analysis, integration: ACS Symposium Series (Vol. 1191). (pp. 15-25). Washington, DC: American Chemical Society. doi: 10.1021/bk-2015-1191.ch002

Bremer, P., Flint, S., Brooks, J., & Palmer, J. (2015). Introduction to biofilms: Definition and basic concepts. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 1-16). Chichester, UK: Wiley Blackwell.

Seale, B., Bremer, P., Flint, S., Brooks, J., & Palmer, J. (2015). Overview of the problems resulting from biofilm contamination in the dairy industry. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 49-64). Chichester, UK: Wiley Blackwell.

Teh, K. H., Flint, S., & Bremer, P. (2015). Raw milk quality influenced by biofilms and the effect of biofilm growth on dairy product quality. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 65-98). Chichester, UK: Wiley Blackwell.

Flint, S., Brooks, J., & Bremer, P. (2015). Thermoresistant streptococci. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 99-111). Chichester, UK: Wiley Blackwell.

Seale, B., Burgess, S., Flint, S., Brooks, J., Bremer, P., & Parkar, S. (2015). Thermophilic spore‐forming bacilli in the dairy industry. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 112-137). Chichester, UK: Wiley Blackwell.

Parkar, S., Flint, S., Teh, K. H., Brooks, J., & Bremer, P. (2015). Pathogen contamination in dairy manufacturing environments. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 154-188). Chichester, UK: Wiley Blackwell.

Bekhit, A. E. D., & Bekhit, A. A. (2014). Natural antiviral compounds. In Atta-ur-Rahman (Ed.), Studies in natural products chemistry (Vol. 42). (pp. 195-228). Oxford, UK: Elsevier. doi: 10.1016/B978-0-444-63281-4.00007-0

Everett, D. W., Guinee, T. P., & Johnson, M. E. (2014). Cheese structure and functionality. In P. Paquin & S. Labrie (Eds.), The importance of salt in the manufacture and ripening of cheese (IDF Special Issue 1401). (pp. 30-41). Brussels, Belgium: International Dairy Federation.

Skeie, S., Ardö, Y., & Everett, D. W. (2014). Salt in cheese flavour. In P. Paquin & S. Labrie (Eds.), The importance of salt in the manufacture and ripening of cheese (IDF Special Issue 1401). (pp. 42-45). Brussels, Belgium: International Dairy Federation.

Kadim, I. T., Farouk, M. M., Mahgoub, O., & Bekhit, A. E. (2013). Slaughtering and processing of camels. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 54-72). Oxford, UK: CABI.

Bekhit, A. E., & Farouk, M. M. (2013). Nutritive and health value of camel meat. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 205-223). Oxford, UK: CABI.

Bekhit, A. E., Hopkins, D. L., Farouk, M. M., & Carne, A. (2013). Interventions to improve the tenderness of fresh meat: A future prospect for camel meat research. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 153-185). Oxford, UK: CABI.

Farouk, M. M., & Bekhit, A. E. (2013). Processed camel meats. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 186-204). Oxford, UK: CABI.

Bekhit, A. E.-D., & Oey, I. (2012). Kiwifruit. In M. Siddiq (Ed.), Tropical and subtropical fruits: Postharvest physiology, processing and packaging. (pp. 479-502). Ames, IA: Wiley-Blackwell.

Flint, S., Palmer, J., Bremer, P., Seale, B., Brooks, J., Lindsay, D., & Burgess, S. (2011). Biofilm formation. In J. W. Fuquay, P. F. Fox & P. L. H. McSweeney (Eds.), Encyclopedia of dairy sciences (Vol. 1). (2nd ed.) (pp. 445-450). San Diego, CA: Academic Press.

Birch, J., & Bell, M. (2010). Biodiesel: Enzymatic production. In D. R. Heldman, M. B. Wheeler & D. G. Hoover (Eds.), Encyclopedia of biotechnology in agriculture and food. CRC Press.

Oey, I. (2010). Effect of novel food processing on fruit and vegetable enzymes. In A. Bayindirli (Ed.), Enzymes in fruit and vegetable processing: Chemistry and engineering applications. (pp. 245-312). Boca Raton, FL: CRC Press. doi: 10.1201/9781420094343-c10

Bremer, P. J., & Seale, R. B. (2010). Clean-in-place (CIP). In Encyclopedia of industrial biotechnology: Bioprocesses, bioseparation, and cell technology. Wiley. doi: 10.1002/9780470054581.eib231

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Chapter in Book - Other

Han, J., Silcock, P., Bell, M., & Birch, J. (2011). Lipase-catalyzed production of biodiesel from tallow [Reprint from Journal of ASTM International (2010) 7(1). doi: 10.1520/STP49365S

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Journal - Research Article

Pearson, D., Mirosa, M., Andrews, L., & Kerr, G. (2017). Reframing communications that encourage individuals to reduce food waste. Communication Research & Practice, 3(2), 137-154. doi: 10.1080/22041451.2016.1209274

Giteru, S. G., Oey, I., Ali, M. A., Johnson, S. K., & Fang, Z. (2017). Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets. Food Control, 80, 37-44. doi: 10.1016/j.foodcont.2017.04.029

Pickup, W., Bremer, P., & Peng, M. (2017). Comparing conventional Descriptive Analysis and Napping®-UFP against physiochemical measurements: A case study using apples. Journal of the Science of Food & Agriculture. Advance online publication. doi: 10.1002/jsfa.8616

Shephard, K., Bourk, M., Mirosa, M., & Dulgar, P. (2017). What global perspective does our university foster in our students? Environmental Education Research, 23(3), 398-414. doi: 10.1080/13504622.2015.1126806

Udenigwe, C. C., Okolie, C. L., Qian, H., Ohanenye, I. C., Agyei, D., & Aluko, R. E. (2017). Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications. Trends in Food Science & Technology. Advance online publication. doi: 10.1016/j.tifs.2017.09.001

Wang, J., Shi, A., Agyei, D., & Wang, Q. (2017). Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol. RSC Advances, 7, 35917-35927. doi: 10.1039/c7ra05945k

Slobbé, C., Mirosa, M., & Thomson, C. (2017). University foodservices’ potential for providing environmental education to students. Nutrition & Dietetics, 74(2), 191-199. doi: 10.1111/1747-0080.12334

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2017). Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. International Journal of Dairy Technology. Advance online publication. doi: 10.1111/1471-0307.12379

Putnik, P., Roohinejad, S., Greiner, R., Granato, D., Bekhit, A. E.-D. A., & Kovačević, D. B. (2017). Prediction and modelling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review. Food Control. Advance online publication. doi: 10.1016/j.foodcont.2017.05.018

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.13542

Tirgar, M., Silcock, P., Carne, A., & Birch, E. J. (2017). Effect of extraction method on functional properties of flaxseed protein concentrates. Food Chemistry, 215, 417-424. doi: 10.1016/j.foodchem.2016.08.002

Hamlin, R. P., Gin, M., Nyhof, F., & Bogue, J. (2017). Package graphic design development: An experimental test of the validity of focus groups as a consumer research input. British Food Journal, 119(9), 1953-1968. doi: 10.1108/BFJ-09-2016-0428

Agyei, D., Ahmed, I., Akram, Z., Iqbal, H. M. N., & Danquah, M. K. (2017). Protein and peptide biopharmaceuticals: An overview. Protein & Peptide Letters, 24(2), 94-101. doi: 10.2174/0929866523666161222150444

Okoro, O. V., Sun, Z., & Birch, J. (2017). Meat processing dissolved air flotation sludge as a potential biodiesel feedstock in New Zealand: A predictive analysis of the biodiesel product properties. Journal of Cleaner Production, 168, 1436-1447. doi: 10.1016/j.jclepro.2017.09.128

Ratnayake, J. T. B., Gould, M. L., Shavandi, A., Mucalo, M., & Dias, G. J. (2017). Development and characterization of a xenograft material from New Zealand sourced bovine cancellous bone. Journal of Biomedical Materials Research Part B, 105(5), 1054-1062. doi: 10.1002/jbm.b.33644

Shavandi, A., Hu, Z., Teh, S., Zhao, J., Carne, A., Bekhit, A., & Bekhit, A. E.-D. A. (2017). Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent. Food Chemistry, 227, 194-201. doi: 10.1016/j.foodchem.2017.01.099

Schueuermann, C., Bremer, P., & Silcock, P. (2017). PTR-MS volatile profiling of Pinot Noir wines for the investigation of differences based on vineyard site. Journal of Mass Spectrometry. Advance online publication. doi: 10.1002/jms.3956

Shavandi, A., Bekhit, A. E.-D. A., Carne, A., & Bekhit, A. (2017). Evaluation of keratin extraction from wool by chemical methods for bio-polymer application. Journal of Bioactive & Compatible Polymers, 32(2), 163-177. doi: 10.1177/0883911516662069

Philipp, C., Oey, I., Silcock, P., Beck, S. M., & Buckow, R. (2017). Impact of protein content on physical and micro-structural properties of extruded rice starch-pea protein snacks. Journal of Food Engineering. Advance online publication. doi: 10.1016/j.jfoodeng.2017.05.024

Liu, T., Dodds, E., Leong, S. Y., Eyres, G. T., Burritt, D. J., & Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers. Innovative Food Science & Emerging Technologies, 39, 197-208. doi: 10.1016/j.ifset.2016.12.010

Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2017.08.025

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2017). Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties. Critical Reviews in Food Science & Nutrition, 57(15), 3188-3196. doi: 10.1080/10408398.2015.1099515

Rashidinejad, A., Birch, E. J., Hindmarsh, J., & Everett, D. W. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chemistry, 215, 228-234. doi: 10.1016/j.foodchem.2016.07.179

Kadeerhazi, M., Ali, A., & Bekhit, A. E.-D. (2017). On two site-specific nitrite-sensing nanocomposites having a core-shell structure: Construction, characterization and sensing performance. Spectrochimica Acta Part A, 171, 361-368. doi: 10.1016/j.saa.2016.08.034

Haddadian, Z., Eyres, G. T., Carne, A., Everett, D. W., & Bremer, P. (2017). Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential. International Dairy Journal, 64, 14-21. doi: 10.1016/j.idairyj.2016.09.006

Shephard, K., Brown, K., Connelly, S., Hall, M., Harraway, J., Martin, J., Mirosa, M., Payne-Harker, H., Payne-Harker, N., Rock, J., … Stoddard, I. (2017). Empowering students in higher-education to teach and learn. New Zealand Journal of Educational Studies, 52(1), 41-55. doi: 10.1007/s40841-016-0072-x

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2017). Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Research International, 91, 161-170. doi: 10.1016/j.foodres.2016.12.005

Acquah, C., Obeng, E. M., Agyei, D., Ongkudon, C. M., Moy, C. K. S., & Danquah, M. K. (2017). Nano-doped monolithic materials for molecular separation. Separations, 4(1), 2. doi: 10.3390/separations4010002

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2017). Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiology, 64, 155-163. doi: 10.1016/j.fm.2017.01.001

Yi, J., Kebede, B. T., Dang, D. N. H., Buvé, C., Grauwet, T., Van Loey, A., … Hendrickx, M. (2017). Quality change during high pressure processing and thermal processing of cloudy apple juice. LWT, 75, 85-92. doi: 10.1016/j.lwt.2016.08.041

Kebede, B., Grauwet, T., Andargie, T., Sempiri, G., Palmers, S., Hendrickx, M., & Van Loey, A. (2017). Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree. Innovative Food Science & Emerging Technologies, 39, 88-93. doi: 10.1016/j.ifset.2016.10.022

Peng, C., Svirskis, D., Lee, S. J., Oey, I., Kwak, H.-S., Chen, G., … Wen, J. (2017). Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta carotene. Pharmaceutical Development & Technology. Advance online publication. doi: 10.1080/10837450.2017.1287729

Ponnampalam, E. N., Plozza, T., Kerr, M. G., Linden, N., Mitchell, M., Bekhit, A. E.-D. A., … Hopkins, D. L. (2017). Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. Meat Science, 129, 43-49. doi: 10.1016/j.meatsci.2017.02.008

Leong, S. Y., Burritt, D. J., Hocquel, A., Penberthy, A., & Oey, I. (2017). The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells. Food Chemistry, 227, 404-412. doi: 10.1016/j.foodchem.2017.01.110

Mros, S., Carne, A., Ha, M., Bekhit, A. E.-D., Young, W., & McConnell, M. (2017). Comparison of the bioactivity of whole and skimmed digested sheep milk with that of digested goat and cow milk in functional cell culture assays. Small Ruminant Research, 149, 202-208. doi: 10.1016/j.smallrumres.2017.02.018

Khan, A. A., Randhawa, M. A., Carne, A., Ahmed, I. A. M., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2017). Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum. Innovative Food Science & Emerging Technologies, 41, 135-143. doi: 10.1016/j.ifset.2017.03.002

Nikmaram, N., Leong, S. Y., Koubaa, M., Zhu, Z., Barba, F. J., Greiner, R., Oey, I., & Roohinejad, S. (2017). Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control, 79, 62-73. doi: 10.1016/j.foodcont.2017.03.027

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2017). In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2017.03.136

Mirosa, M., & Mangan-Walker, E. (2017). Young Chinese and functional foods for mobility health: Perceptions of importance, trust, and willingness to purchase and pay a premium. Journal of Food Products Marketing. Advance online publication. doi: 10.1080/10454446.2017.1266555

Mutsokoti, L., Panozzo, A., Tongonya, J., Kebede, B. T., Van Loey, A., & Hendrickx, M. (2017). Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems. LWT, 80, 470-478. doi: 10.1016/j.lwt.2017.03.021

Rogiers, G., Kebede, B. T., Van Loey, A., & Michiels, C. W. (2017). Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde. Research in Microbiology. Advance online publication. doi: 10.1016/j.resmic.2017.03.001

Shavandi, A., Carne, A., Bekhit, A. A., & Bekhit, A. E.-D. A. (2017). An improved method for solubilisation of wool keratin using peracetic acid. Journal of Environmental Chemical Engineering. Advance online publication. doi: 10.1016/j.jece.2017.03.043

Welsh, G., Ryder, K., Brewster, J., Walker, C., Mros, S., Bekhit, A. E.-D. A., McConnell, M., & Carne, A. (2017). Comparison of bioactive peptides prepared from sheep cheese whey using a food-grade bacterial and a fungal protease preparation. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.13392

Warner, R. D., McDonnell, C., Bekhit, A. E. D., Claus, J., Vaskoska, R., Sikes, A., … Ha, M. (2017). Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science, 132, 72-89. doi: 10.1016/j.meatsci.2017.04.241

Putnik, P., Kovačević, D. B., Herceg, K., Roohinejad, S., Greiner, R., Bekhit, A. E.-D. A., & Levaj, B. (2017). Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters. Food Control, 81, 55-64. doi: 10.1016/j.foodcont.2017.05.026

Stein, K., Mirosa, M., & Carter, L. (2017). It’s not just about the destination, but also the journey: Reflections on research with Indigenous women food growers. Journal of Agriculture, Food Systems, and Community Development. Advance online publication. doi: 10.5304/jafscd.2017.073.003

Bekhit, A. A., Farghaly, A. M., Shafik, R. M., Elsemary, M. M. A., El-Shoukrofy, M. S., Bekhit, A. E.-D. A., & Ibrahim, T. M. (2017). Synthesis, evaluation and modeling of some triazolothienopyrimidinones as anti-inflammatory and antimicrobial agents. Future Medicinal Chemistry, 9(9), 881-897. doi: 10.4155/fmc-2016-0242

Ponnampalam, E. N., Hopkins, D. L., Bruce, H., Li, D., Baldi, G., & Bekhit, A. E.-D. (2017). Causes and contributing factors to "dark cutting" meat: Current trends and future directions: A Review. Comprehensive Reviews in Food Science & Food Safety, 16(3), 400-430. doi: 10.1111/1541-4337.12258

Peng, M., Adam, S., Hautus, M. J., Shin, M., Duizer, L. M., & Yan, H. (2017). See food diet? Cultural differences in estimating fullness and intake as a function of plate size. Appetite. Advance online publication. doi: 10.1016/j.appet.2017.06.032

Ponnampalam, E. N., Hopkins, D. L., Giri, K., Jacobs, J. L., Plozza, T., Lewandowski, P., & Bekhit, A. (2017). The use of oxidative stress biomarkers in live animals (In vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components. Journal of Animal Science, 95(7), 3012-3024. doi: 10.2527/jas2016.0887

Peng, M. (2017). How does plate size affect estimated satiation and intake for individuals in normal-weight and overweight groups? Obesity Science & Practice. Advance online publication. doi: 10.1002/osp4.119

Buvé, C., Kebede, B. T., De Batselier, C., Carrillo, C., Pham, H. T. T., Hendrickx, M., … Van Loey, A. (2017). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering. Advance online publication. doi: 10.1016/j.jfoodeng.2017.08.002

Sotelo, K. A. G., Hamid, N., Oey, I., Pook, C., Gutierrez-Maddox, N., Ma, Q., Leong, S. Y., & Lu, J. (2017). Red cherries (Prunus avium var. Stella) processed by pulsed electric field: Physical, chemical and microbiological analyses. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2017.08.017

Richter, T. M., Bremer, P. J., Silcock, P., & Laing, R. M. (2017). Textile binding and release of body odor compounds measured by proton transfer reaction – mass spectrometry. Textile Research Journal. Advance online publication. doi: 10.1177/0040517517725126

Philipp, C., Azad Emin, M., Buckrow, R., Silcock, P., & Oey, I. (2017). Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour. Journal of Food Engineering. Advance online publication. doi: 10.1016/j.jfoodeng.2017.08.022

Zhang, H., Ma, Z. F., Yang, H., & Kong, L. (2017). Determination of chlormequat and mepiquat residues and their dissipation rates in tomato cultivation matrices by ultra-performance liquid chromatography-tandem mass spectrometry. Journal of Chromatography B. Advance online publication. doi: 10.1016/j.jchromb.2017.09.012

Agyei, D., Acquah, C., Tan, K. X., Hii, H. K., Rajendran, S. R. C. K., Udenigwe, C. C., & Danquah, M. K. (2017). Prospects in the use of aptamers for characterizing the structure and stability of bioactive proteins and peptides in food. Analytical & Bioanalytical Chemistry. Advance online publication. doi: 10.1007/s00216-017-0599-9

Richter, T., Eyres, G. T., Silcock, P., & Bremer, P. J. (2017). Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer. Journal of Separation Science. Advance online publication. doi: 10.1002/jssc.201700676

Khan, A. A., Randhawa, M. A., Carne, A., Mohamed Ahmed, I. A., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2017). Quality and nutritional minerals in chicken breast muscle treated with low and high pulsed electric fields. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-017-1997-x

Haddadian, Z., Bremer, P., Eyres, G. T., Carne, A., & Everett, D. W. (2016). The impact of cream churning conditions on xanthine oxidase activity and oxidation-reduction potential in model emulsion systems. International Dairy Journal, 60, 55-61. doi: 10.1016/j.idairyj.2016.01.017

Peniamina, R. L., Mirosa, M., Bremer, P., & Conner, T. S. (2016). The stress of food allergy issues in daily life. Psychology & Health, 31(6), 750-767. doi: 10.1080/08870446.2016.1143945

Leong, S. Y., Burritt, D. J., & Oey, I. (2016). Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields. Food Chemistry, 196, 833-841. doi: 10.1016/j.foodchem.2015.10.025

Leong, S. Y., Burritt, D. J., & Oey, I. (2016). Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots. Scientific Reports, 6, 25306. doi: 10.1038/srep25306

Tengku-Rozaina, T. M., & Birch, E. J. (2016). Thermal oxidative stability analysis of hoki and tuna oils by differential scanning calorimetry and thermogravimetry. European Journal of Lipid Science & Technology, 118(7), 1053-1061. doi: 10.1002/ejlt.201500310

Soni, A., Oey, I., Silcock, P., & Bremer, P. (2016). Bacillus spores in the food industry: A review on resistance and response to novel inactivation technologies. Comprehensive Reviews in Food Science & Food Safety, 15(6), 1139-1148. doi: 10.1111/1541-4337.12231

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2016). Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand. Food Quality & Preference, 48, 118-129. doi: 10.1016/j.foodqual.2015.09.002

Sharma, P., Oey, I., & Everett, D. W. (2016). Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. Food Chemistry, 207, 34-42. doi: 10.1016/j.foodchem.2016.03.076

Zhang, T., Lusk, K., Mirosa, M., & Oey, I. (2016). Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation. Food Quality & Preference, 48, 156-165. doi: 10.1016/j.foodqual.2015.09.006

Gao, F., & Birch, J. (2016). Oxidative stability, thermal decomposition, and oxidation onset prediction of carrot, flax, hemp, and canola seed oils in relation to oil composition and positional distribution of fatty acids. European Journal of Lipid Science & Technology, 118(7), 1042-1052. doi: 10.1002/ejlt.201500208

Bekhit, A. E.-D. A., Suwandy, V., Carne, A., van de Ven, R., & Hopkins, D. L. (2016). Effect of repeated pulsed electric field treatment on the quality of hot boned beef loins and topsides. Meat Science, 111, 139-146. doi: 10.1016/j.meatsci.2015.09.001

Leong, S. Y., Burritt, D. J., & Oey, I. (2016). Effect of combining pulsed electric fields with maceration time on Merlot grapes in protecting Caco-2 cells from oxidative stress. Food & Bioprocess Technology, 9(1), 147-160. doi: 10.1007/s11947-015-1604-y

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2016). Composition and biological activities of slaughterhouse blood from red deer, sheep, pig and cattle. Journal of the Science of Food & Agriculture, 96(1), 79-89. doi: 10.1002/jsfa.7062

Niimi, J., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2016). Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures. Food Quality & Preference, 48, 70-80. doi: 10.1016/j.foodqual.2015.08.011

Gao, F., Yang, S., & Birch, J. (2016). Physicochemical characteristics, fatty acid positional distribution and triglyceride composition in oil extracted from carrot seeds using supercritical CO2. Journal of Food Composition & Analysis, 45, 26-33. doi: 10.1016/j.jfca.2015.09.004

Leong, S. Y., Oey, I., & Burritt, D. J. (2016). Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage. Food Chemistry, 196, 654-664. doi: 10.1016/j.foodchem.2015.09.104

Teo, A., Goh, K. K. T., Wen, J., Oey, I., Ko, S., Kwak, H.-S., & Lee, S. J. (2016). Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chemistry, 197, 297-306. doi: 10.1016/j.foodchem.2015.10.086

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., & Mason, S. L. (2016). Nutritional composition of mutton bird (Puffinus griseus) meat. Journal of Food Composition & Analysis, 46, 22-28. doi: 10.1016/j.jfca.2015.10.006

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Interactions between milk fat globules and green tea catechins. Food Chemistry, 199, 347-355. doi: 10.1016/j.foodchem.2015.12.030

Teo, A., Dimartino, S., Lee, S. J., Goh, K. K. T., Wen, J., Oey, I., … Kwak, H.-S. (2016). Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions. Food Hydrocolloids, 56, 150-160. doi: 10.1016/j.foodhyd.2015.12.002

Mungure, T. E., Bekhit, A. E.-D. A., Birch, E. J., & Stewart, I. (2016). Effect of rigour temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Science, 114, 146-153. doi: 10.1016/j.meatsci.2015.12.015

Pilbrow, J., Bekhit, A. E.-D. A., & Carne, A. (2016). Fractionation of sheep cheese whey by a scalable method to sequentially isolate bioactive proteins. Food Chemistry, 203, 165-174. doi: 10.1016/j.foodchem.2016.02.065

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition & Analysis, 48, 13-24. doi: 10.1016/j.jfca.2016.02.004

Schueuermann, C., Khakimov, B., Engelsen, S. B., Bremer, P., & Silcock, P. (2016). GC-MS metabolite profiling of extreme southern Pinot Noir wines: The effect of vintage, barrel maturation and fermentation dominate over vineyard site and clone selection. Journal of Agricultural & Food Chemistry, 64, 2342-2351. doi: 10.1021/acs.jafc.5b05861

Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2016). Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain. Food Chemistry, 203, 199-206. doi: 10.1016/j.foodchem.2016.02.057

Bah, C. S. F., Carne, A., McConnell, M. A., Mros, S., & Bekhit, A. E.-D. A. (2016). Production of bioactive peptide hydrolysates from deer, sheep, pig and cattle red blood cell fractions using plant and fungal protease preparations. Food Chemistry, 202, 458-466. doi: 10.1016/j.foodchem.2016.02.020

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2016). Injectable gel from squid pen chitosan for bone tissue engineering applications. Journal of Sol-Gel Science & Technology, 77(3), 675-687. doi: 10.1007/s10971-015-3899-6

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis. Journal of Food Composition & Analysis, 48, 120-127. doi: 10.1016/j.jfca.2016.03.001

Ryder, K., Bekhit, A. E.-D., McConnell, M., & Carne, A. (2016). Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases. Food Chemistry, 208, 42-50. doi: 10.1016/j.foodchem.2016.03.121

Germoni, L. A. P., Bremer, P. J., & Lamont, I. L. (2016). The effect of alginate lyase on the gentamicin resistance of Pseudomonas aeruginosa in mucoid biofilms. Journal of Applied Microbiology, 121(1), 126-135. doi: 10.1111/jam.13153

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2016). Bio-scaffolds produced from irradiated squid pen and crab chitosan with hydroxyapatite/β-tricalcium phosphate for bone-tissue engineering. International Journal of Biological Macromolecules, 93(Part B), 1446-1456. doi: 10.1016/j.ijbiomac.2016.04.046

Ting, V. J. L., Romano, A., Soukoulis, C., Silcock, P., Bremer, P. J., Cappellin, L., & Biasioli, F. (2016). Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples. Food Chemistry, 212, 543-551. doi: 10.1016/j.foodchem.2016.05.116

Shavandi, A., Wilton, V., & Bekhit, A. E.-D. A. (2016). Synthesis of macro and micro porous hydroxyapatite (HA) structure from waste kina (Evechinus chloroticus) shells. Journal of the Taiwan Institute of Chemical Engineers, 65, 437-443. doi: 10.1016/j.jtice.2016.05.007

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences & Nutrition, 67(6), 624-631. doi: 10.1080/09637486.2016.1195797

Kethireddy, V., Oey, I., Jowett, T., & Bremer, P. (2016). Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments. International Journal of Food Microbiology, 233, 73-80. doi: 10.1016/j.ijfoodmicro.2016.06.008

Tylewicz, U., Aganovic, K., Vannini, M., Toepfl, S., Bortolotti, V., Rosa, M. D., Oey, I., & Heinz, V. (2016). Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques. Innovative Food Science & Emerging Technologies, 37(Part C), 352-358. doi: 10.1016/j.ifset.2016.06.012

Bah, C. S. F., Bekhit, A. E.-D. A., McConnell, M. A., & Carne, A. (2016). Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases. Food Chemistry, 213, 98-107. doi: 10.1016/j.foodchem.2016.06.065

Hou, Y., Shavandi, A., Carne, A., Bekhit, A. A., Ng, T. B., Cheung, R. C. F., & Bekhit, A. E.-D. A. (2016). Marine shells: Potential opportunities for extraction of functional and health-promoting materials. Critical Reviews in Environmental Science & Technology, 46(11-12), 1047-1116. doi: 10.1080/10643389.2016.1202669

Bah, C. S. F., Bekhit, A. E.-D. A., Fang, E. F., Ng, T. B., McConnell, M. A., Bekhit, A. A., & Morton, J. D. (2016). Physicochemical properties and bioactivity of extracts from the roe of New Zealand hoki and southern blue whiting. Journal of Aquatic Food Product Technology, 25(8), 1234-1248. doi: 10.1080/10498850.2015.1052604

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion. Food & Function, 7, 3283-3294. doi: 10.1039/c6fo00354k

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food & Bioproducts Processing, 100(Part A), 238-245. doi: 10.1016/j.fbp.2016.07.005

Peng, M., Hautus, M. J., Oey, I., & Silcock, P. (2016). Is there a generalized sweetness sensitivity for an individual? A psychophysical investigation of inter-individual differences in detectability and discriminability for sucrose and fructose. Physiology & Behavior, 165, 239-248. doi: 10.1016/j.physbeh.2016.08.004

Peng, M., Hautus, M. J., & Jaeger, S. R. (2016). Methods for fitting olfactory psychometric functions: A case study comparing psychometric functions for individuals with a "sensitive" or "insensitive" genotype for β-ionone. Chemical Senses, 41(9), 771-782. doi: 10.1093/chemse/bjw090

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Effects of (+)-Catechin on the composition, phenolic content and antioxidant activity of full-fat cheese during ripening and recovery of (+)-Catechin after simulated in vitro digestion. Antioxidants, 5(3), 29. doi: 10.3390/antiox5030029

Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates: Interventions based on means-end chain analysis of customers in foodservice sector. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460

Bradbury, K. E., Williams, S. M., Mann, J. I., Oey, I., Aitchison, C., Parnell, W., Fleming, L., Brown, R. C., & Skeaff, C. M. (2016). Serum and erythrocyte folate status of New Zealand women of childbearing age following a countrywide voluntary programme by the baking industry to fortify bread with folic acid. Public Health Nutrition, 19(16), 2897-2905. doi: 10.1017/S136898001600121X

Mirosa, M., Mainvil, L., Horne, H., & Mangan-Walker, E. (2016). The social value of rescuing food, nourishing communities. British Food Journal, 118(12), 3044-3058. doi: 10.1108/BFJ-04-2016-0149

Okoro, O. V., Sun, Z., & Birch, J. (2016). Meat processing waste as a potential feedstock for biochemicals and biofuels: A review of possible conversion technologies. Journal of Cleaner Production, 142(Pt. 4), 1583-1608. doi: 10.1016/j.jclepro.2016.11.141

Shavandi, A., Bekhit, A. E.-D. A., Ali, A., & Sun, Z. (2015). Synthesis of nano-hydroxyapatite (nHA) from waste mussel shells using a rapid microwave method. Materials Chemistry & Physics, 149-150, 607-616. doi: 10.1016/j.matchemphys.2014.11.016

Ting, V. J. L., Romano, A., Silcock, P., Bremer, P. J., Corollaro, M. L., Soukoulis, C., … Biasioli, F. (2015). Apple flavor: Linking sensory perception to volatile release and textural properties. Journal of Sensory Studies, 30(3), 195-210. doi: 10.1111/joss.12151

Ren, W.-W., Bekhit, A. E.-D. A., Li, F., Yang, H.-Y., Jiang, X., Zhang, W., & Kong, L.-M. (2015). Physicochemical properties of pastirma from horse meat, beef, mutton and pork. Journal of Food Quality, 38(5), 369-376. doi: 10.1111/jfq.12152

Tengku-Rozaina, T. M., & Birch, E. J. (2015). Effects of fractionation on melting and crystallisation profiles of hoki oil measured by DSC. Journal of Thermal Analysis & Calorimetry, 120(1), 395-402. doi: 10.1007/s10973-014-3995-9

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2015). Production of bioactive peptide hydrolysates from deer, sheep and pig plasma using plant and fungal protease preparations. Food Chemistry, 176, 54-63. doi: 10.1016/j.foodchem.2014.12.025

Goonan, S., Mirosa, M., & Spence, H. (2015). Systems-practice framework: An integrated approach for foodservice management. Nutrition & Dietetics, 72(1), 81-90. doi: 10.1111/1747-0080.12114

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment. Food Quality & Preference, 40(Part A), 16-23. doi: 10.1016/j.foodqual.2014.08.006

Ryder, K., Ha, M., Bekhit, A. E.-D., & Carne, A. (2015). Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins. Food Chemistry, 172, 197-206. doi: 10.1016/j.foodchem.2014.09.061

Faridnia, F., Ma, Q. L., Bremer, P. J., Burritt, D. J., Hamid, N., & Oey, I. (2015). Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science & Emerging Technologies, 29, 31-40. doi: 10.1016/j.ifset.2014.09.007

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus. Meat Science, 100, 222-226. doi: 10.1016/j.meatsci.2014.10.011

Roohinejad, S., Oey, I., Wen, J., Lee, S. J., Everett, D. W., & Burritt, D. J. (2015). Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length. Food Chemistry, 174, 270-278. doi: 10.1016/j.foodchem.2014.11.056

Shavandi, A., Bekhit, A. E.-D. A., Ali, A., Sun, Z., & Ratnayake, J. T. (2015). Microwave-assisted synthesis of high purity β-tricalcium phosphate crystalline powder from the waste of Green mussel shells (Perna canaliculus). Powder Technology, 273, 33-39. doi: 10.1016/j.powtec.2014.12.029

Lusk, K. A., Hamid, N., Delahunty, C. M., & Jaeger, S. R. (2015). Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best-worst scaling and the 9-pt hedonic category scale. Food Quality & Preference, 43, 21-25. doi: 10.1016/j.foodqual.2015.01.007

Ha, T. V. A., Kim, S., Choi, Y., Kwak, H.-S., Lee, S.-J., Wen, J., Oey, I., & Ko, S. (2015). Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chemistry, 178, 115-121. doi: 10.1016/j.foodchem.2015.01.048

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2015). Microwave and pulsed electric field assisted extractions of polyphenols from defatted canola seed cake. International Journal of Food Science & Technology, 50, 1109-1115. doi: 10.1111/ijfs.12749

Rostás, M., Cripps, M. G., & Silcock, P. (2015). Aboveground endophyte affects root volatile emission and host plant selection of a belowground insect. Oecologia, 177(2), 487-497. doi: 10.1007/s00442-014-3104-6

Sharma, P., Oey, I., & Everett, D. W. (2015). Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment. Food Hydrocolloids, 47, 99-107. doi: 10.1016/j.foodhyd.2015.01.023

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2015). Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion. LWT, 62(1, Part 2), 393-399. doi: 10.1016/j.lwt.2014.12.058

Shephard, K., Harraway, J., Lovelock, B., Mirosa, M., Skeaff, S., Slooten, L., Strack, M., Furnari, M., Jowett, T., & Deaker, L. (2015). Seeking learning outcomes appropriate for 'education for sustainable development' and for higher education. Assessment & Evaluation in Higher Education, 40(6), 855-866. doi: 10.1080/02602938.2015.1009871

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness. Meat Science, 105, 25-31. doi: 10.1016/j.meatsci.2015.02.009

Yao, L., Laing, R. M., Bremer, P. J., Silcock, P. J., & Leus, M. J. (2015). Measuring textile adsorption of body odor compounds using proton-transfer-reaction mass spectrometry. Textile Research Journal, 85(17), 1817-1826. doi: 10.1177/0040517515576325

Bekhit, A. A., Hassan, A. M. M., Abd El Razik, H. A., El-Miligy, M. M. M., El-Agroudy, E. J., & Bekhit, A. E.-D. A. (2015). New heterocyclic hybrids of pyrazole and its bioisosteres: Design, synthesis and biological evaluation as dual acting antimalarial-antileishmanial agents. European Journal of Medicinal Chemistry, 94, 30-44. doi: 10.1016/j.ejmech.2015.02.038

Sotelo, K. A. G., Hamid, N., Oey, I., Gutierrez-Maddox, N., Ma, Q., & Leong, S. Y. (2015). Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella). Molecules, 20(3), 5223-5238. doi: 10.3390/molecules20035223

Leong, S. Y., Oey, I., & Burritt, D. J. (2015). A novel strategy using pulsed electric fields to modify the thermostability of ascorbic acid oxidase in different carrot cultivars. Food & Bioprocess Technology, 8(4), 811-823. doi: 10.1007/s11947-014-1448-x

Chin, S.-T., Eyres, G. T., & Marriott, P. J. (2015). Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee. Food Chemistry, 185, 355-361. doi: 10.1016/j.foodchem.2015.04.003

Ng, T. B., Cheung, R. C. F., Wong, J. H., Bekhit, A. A., & Bekhit, A. E.-D. (2015). Antibacterial products of marine organisms. Applied Microbiology & Biotechnology, 99(10), 4145-4173. doi: 10.1007/s00253-015-6553-x

Leong, S.-Y., Oey, I., Clapperton, D., Aganovic, K., & Toepfl, S. (2015). Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes). International Journal of Food Science & Technology, 50(8), 1757-1763. doi: 10.1111/ijfs.12836

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., Ali, A., & Gould, M. (2015). A novel squid pen chitosan/hydroxyapatite/β-tricalcium phosphate composite for bone tissue engineering. Materials Science & Engineering: C, 55, 373-383. doi: 10.1016/j.msec.2015.05.029

Farouk, M. M., Regenstein, J. M., Pirie, M. R., Najm, R., Bekhit, A. E. D., & Knowles, S. O. (2015). Spiritual aspects of meat and nutritional security: Perspectives and responsibilities of the Abrahamic faiths. Food Research International, 76(4), 882-895. doi: 10.1016/j.foodres.2015.05.028

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of pulsed electric field treatment on the eating and keeping qualities of cold-boned beef loins: Impact of initial pH and fibre orientation. Food & Bioprocess Technology, 8(6), 1355-1365. doi: 10.1007/s11947-015-1498-8

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of repeated pulsed electric field treatment on the quality of cold-boned beef loins and topsides. Food & Bioprocess Technology, 8(6), 1218-1228. doi: 10.1007/s11947-015-1485-0

Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., & Meerdink, G. (2015). Emerging approach: Reduce histamine poisoning with diamine oxidase. Journal of Food Processing and Preservation, 39(3), 225-230. doi: 10.1111/jfpp.12224

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice. Food Quality & Preference, 46, 1-8. doi: 10.1016/j.foodqual.2015.06.016

Shavandi, A., Bekhit, A. E.-D. A., Ali, M. A., & Sun, Z. (2015). Bio-mimetic composite scaffold from mussel shells, squid pen and crab chitosan for bone tissue engineering. International Journal of Biological Macromolecules, 80, 445-454. doi: 10.1016/j.ijbiomac.2015.07.012

Shavandi, A., Bekhit, A. E.-D. A., Ali, M. A., Sun, Z., & Gould, M. (2015). Development and characterization of hydroxyapatite/β-TCP/chitosan composites for tissue engineering applications. Materials Science & Engineering: C, 56, 481-493. doi: 10.1016/j.msec.2015.07.004

Niimi, J., Eddy, A. I., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2015). Sensory interactions between cheese aroma and taste. Journal of Sensory Studies, 30(3), 247-257. doi: 10.1111/joss.12155

Faridnia, F., Burritt, D. J., Bremer, P. J., & Oey, I. (2015). Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements. Food Research International, 77(3), 556-564. doi: 10.1016/j.foodres.2015.08.028

Ha, M., Sabherwal, M., Duncan, E., Stevens, S., Stockwell, P., McConnell, M., Bekhit, A. E.-D., & Carne, A. (2015). In-depth characterization of sheep (Ovis aries) milk whey proteome and comparison with cow (Bos taurus). PLoS ONE, 10(10), e0139774. doi: 10.1371/journal.pone.0139774

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2015). Optimization of polyphenol extraction and antioxidant activities of extracts from defatted flax seed cake (Linum usitatissimum L.) using microwave-assisted and pulsed electric field (PEF) technologies with response surface methodology. Food Science & Biotechnology, 24(5), 1649-1659. doi: 10.1007/s10068-015-0214-9

Shavandi, A., Bekhit, A. A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2015). Preparation and characterisation of irradiated crab chitosan and New Zealand Arrow squid pen chitosan. Materials Chemistry & Physics, 167, 295-302. doi: 10.1016/j.matchemphys.2015.10.047

Howes, N. L., Bekhit, A. E.-D. A., Burritt, D. J., & Campbell, A. W. (2015). Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat. Comprehensive Reviews in Food Science & Food Safety, 14(1), 22-36. doi: 10.1111/1541-4337.12118

Frank, D., Eyres, G. T., Piyasiri, U., Cochet-Broch, M., Delahunty, C. M., Lundin, L., & Appelqvist, I. M. (2015). Effects of agar gel strength and fat on oral breakdown, volatile release, and sensory perception using in vivo and in vitro systems. Journal of Agricultural & Food Chemistry, 63, 9093-9102. doi: 10.1021/acs.jafc.5b03441

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, A. (2015). A review of synthesis methods, properties and use of hydroxyapatite as a substitute of bone. Journal of Biomimetics, Biomaterials and Biomedical Engineering, 25, 98-117. doi: 10.4028/www.scientific.net/JBBBE.25.98

Deti, H., Hymete, A., Bekhit, A. A., Mohamed, A. M. I., & Bekhit, A. E.-D. A. (2014). Persistent organochlorine pesticides residues in cow and goat milks collected from different regions of Ethiopia. Chemosphere, 106, 70-74. doi: 10.1016/j.chemosphere.2014.02.012

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014). The role of personal values in Chinese consumers’ food consumption decisions: A case study of healthy drinks. Appetite, 73, 95-104. doi: 10.1016/j.appet.2013.11.001

Harrison, S. M., Cleary, P. W., Eyres, G., Sinnott, M. D., & Lundin, L. (2014). Challenges in computational modelling of food breakdown and flavour release. Food & Function, 5(11), 2792-2805. doi: 10.1039/c4fo00786g

Leong, S. Y., Richter, L.-K., Knorr, D., & Oey, I. (2014). Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes). Innovative Food Science & Emerging Technologies, 26, 159-167. doi: 10.1016/j.ifset.2014.04.004

Mason, S. L., Shi, J., Bekhit, A. E.-D., & Gooneratne, R. (2014). Nutritional and toxicological studies of New Zealand Cookia sulcata. Journal of Food Composition & Analysis, 36(1-2), 79-84. doi: 10.1016/j.jfca.2014.08.002

Morrissey, J. E., Mirosa, M., & Abbott, M. (2014). Identifying transition capacity for agri-food regimes: Application of the multi-level perspective for strategic mapping. Journal of Environmental Policy & Planning, 16(2), 281-301. doi: 10.1080/1523908X.2013.845521

Harrison, S., Eyres, G., Cleary, P., Sinnott, M. D., Delahunty, C., & Lundin, L. (2014). Computational modeling of feed oral breakdown using smoothed particle hydrodynamics. Journal of Texture Studies, 45, 97-109. doi: 10.1111/jtxs.12062

Abidin, Z. Z., Zahra, H., Shavandi, M. A., & Ismail, M. H. S. (2014). Methylene blue removal from aqueous solution by Hylocereus undatus (dragon fruit) foliage. Applied Mechanics and Materials, 625, 864-869. doi: 10.4028/www.scientific.net/AMM.625.864

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2014). Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. International Dairy Journal, 39(1), 146-156. doi: 10.1016/j.idairyj.2014.06.003

Subramanian, R., Kumar, C. S., & Sharma, P. (2014). Membrane clarification of tea extracts. Critical Reviews in Food Science & Nutrition, 54(9), 1151-1157. doi: 10.1080/10408398.2011.628424

Ha, M., Bekhit, A. E.-D., & Carne, A. (2014). Effects of L- and iso-ascorbic acid on meat protein hydrolyzing activity of four commercial plant and three microbial protease preparations. Food Chemistry, 149, 1-9. doi: 10.1016/j.foodchem.2013.10.082

Goonan, S., Mirosa, M., & Spence, H. (2014). Getting a taste for food waste: A mixed methods ethnographic study into hospital food waste before patient consumption conducted at three New Zealand foodservice facilities. Journal of the Academy of Nutrition & Dietetics, 114(1), 63-71. doi: 10.1016/j.jand.2013.09.022

Roohinejad, S., Oey, I., Everett, D. W., & Niven, B. E. (2014). Evaluating the effectiveness of β-carotene extraction from pulsed electric field-treated carrot pomace using oil-in-water microemulsion. Food & Bioprocess Technology, 7(11), 3336-3348. doi: 10.1007/s11947-014-1334-6

Niimi, J., Eddy, A. I., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2014). Cross-modal interaction between cheese taste and aroma. International Dairy Journal, 39(2), 222-228. doi: 10.1016/j.idairyj.2014.07.002

Bekhit, A. E.-D. A., van de Ven, R., Suwandy, V., Fahri, F., & Hopkins, D. L. (2014). Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness. Food & Bioprocess Technology, 7(11), 3136-3146. doi: 10.1007/s11947-014-1324-8

Sharma, P., Bremer, P., Oey, I., & Everett, D. W. (2014). Bacterial inactivation in whole milk using pulsed electric field processing. International Dairy Journal, 35(1), 49-56. doi: 10.1016/j.idairyj.2013.10.005

Zheng, H., Jiménez-Flores, R., & Everett, D. W. (2014). Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes. Journal of Dairy Science, 97(10), 5964-5974. doi: 10.3168/jds.2014-7951

Teh, S.-S., & Birch, E. J. (2014). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry, 21(1), 346-353. doi: 10.1016/j.ultsonch.2013.08.002

Teh, K. H., Flint, S., Palmer, J., Andrewes, P., Bremer, P., & Lindsay, D. (2014). Biofilm: An unrecognised source of spoilage enzymes in dairy products? International Dairy Journal, 34(1), 32-40. doi: 10.1016/j.idairyj.2013.07.002

Bekhit, A. E.-D. A., Carne, A., Ha, M., & Franks, P. (2014). Physical interventions to manipulate texture and tenderness of fresh meat: A review. International Journal of Food Properties, 17(2), 433-453. doi: 10.1080/10942912.2011.642442

Raseetha, S., Oey, I., Burritt, D., & Hamid, N. (2014). Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage. International Journal of Food Science & Technology, 49, 280-287. doi: 10.1111/ijfs.12447

Romano, A., Cappellin, L., Ting, V., Aprea, E., Navarini, L., Gasperi, F., & Biasioli, F. (2014). Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee. International Journal of Mass Spectrometry, 365-366, 20-27. doi: 10.1016/j.ijms.2013.12.001

Sharma, P., Oey, I., & Everett, D. W. (2014). Effect of pulsed electric field processing on the functional properties of bovine milk. Trends in Food Science & Technology, 35(2), 87-101. doi: 10.1016/j.tifs.2013.11.004

Tengku-Rozaina, T. M., & Birch, E. J. (2014). Positional distribution of fatty acids on hoki and tuna oil triglycerides by pancreatic lipase and 13C NMR analysis. European Journal of Lipid Science & Technology, 116(3), 272-281. doi: 10.1002/ejlt.201300357

Teh, K. H., Lindsay, D., Palmer, J., Andrewes, P., Bremer, P., & Flint, S. (2014). Proteolysis in ultra-heat-treated skim milk after exposure to multispecies biofilms under conditions modelling a milk tanker. International Journal of Dairy Technology, 67(2), 176-181. doi: 10.1111/1471-0307.12114

Bekhit, A. A., Hopkins, D. L., Geesink, G., Bekhit, A. A., & Franks, P. (2014). Exogenous proteases for meat tenderization. Critical Reviews in Food Science & Nutrition, 54(8), 1012-1031. doi: 10.1080/10408398.2011.623247

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry, 156, 176-183. doi: 10.1016/j.foodchem.2014.01.115

Roohinejad, S., Everett, D. W., & Oey, I. (2014). Effect of pulsed electric field processing on carotenoid extractability of carrot purée. International Journal of Food Science & Technology, 49(9), 2120-2127. doi: 10.1111/ijfs.12510

Faridnia, F., Bekhit, A. E.-D. A., Niven, B., & Oey, I. (2014). Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles. International Journal of Food Science & Technology, 49(11), 2339-2347. doi: 10.1111/ijfs.12532

Zheng, H., Jiménez-Flores, R., Gragson, D., & Everett, D. W. (2014). Phospholipid architecture of the bovine milk fat globule membrane using giant unilamellar vesicles as a model. Journal of Agricultural & Food Chemistry, 62(14), 3236-3243. doi: 10.1021/jf500093p

Kathriarachchi, K., Leus, M., & Everett, D. W. (2014). Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules. International Dairy Journal, 37(2), 117-126. doi: 10.1016/j.idairyj.2014.03.007

Cheung, R. C. F., Wong, J. H., Pan, W. L., Chan, Y. S., Yin, C. M., Dan, X. L., … Bekhit, A. E.-D., … Ng, T. B. (2014). Antifungal and antiviral products of marine organisms. Applied Microbiology & Biotechnology, 98(8), 3475-3494. doi: 10.1007/s00253-014-5575-0

Ha, M., Bekhit, A. E.-D., McConnell, M., Mason, S., & Carne, A. (2014). Fractionation of whey proteins from red deer (Cervus elaphus) milk and comparison with whey proteins from cow, sheep and goat milks. Small Ruminant Research, 120(1), 125-134. doi: 10.1016/j.smallrumres.2014.04.012

Teh, S.-S., Bekhit, A. E.-D., Carne, A., & Birch, J. (2014). Effect of the defatting process, acid and alkali extraction on the physicochemical and functional properties of hemp, flax and canola seed cake protein isolates. Journal of Food Measurement & Characterization, 8(2), 92-104. doi: 10.1007/s11694-013-9168-x

Teh, S.-S., Bekhit, A. E.-D., & Birch, J. (2014). Antioxidative polyphenols from defatted oilseed cakes: Effect of solvents. Antioxidants, 3(1), 67-80. doi: 10.3390/antiox3010067

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2014). The use of microwave and pulsed electric field as a pretreatment step in ultrasonic extraction of polyphenols from defatted hemp seed cake (Cannabis sativa) using response surface methodology. Food & Bioprocess Technology, 7(11), 3064-3076. doi: 10.1007/s11947-014-1313-y

Farouk, M. M., Al-Mazeedi, H. M., Sabow, A. B., Bekhit, A. E. D., Adeyemi, K. D., Sazili, A. Q., & Ghani, A. (2014). Halal and kosher slaughter methods and meat quality: A review. Meat Science, 98(3), 505-519. doi: 10.1016/j.meatsci.2014.05.021

Peniamina, R. L., Bremer, P., Conner, T. S., & Mirosa, M. (2014). Understanding the needs of food-allergic adults. Qualitative Health Research, 24(7), 933-945. doi: 10.1177/1049732314539733

Yang, S., Simmonds, R. S., & Birch, E. J. (2014). Physicochemical characterization and thermal properties of lipids from R. opacus PD630. Food & Public Health, 4(3), 87-92. doi: 10.5923/j.fph.20140403.03

Gao, F., Yang, S., & Birch, E. J. (2014). Physicochemical characterization and thermal properties of Chinese Pinuskoraiensis nut oil and bioactive compounds from defatted Pinuskoraiensis nuts. SOP Transactions on Analytical Chemistry, 1(1), 26-39.

Mungure, T. E., & Birch, E. J. (2014). Analysis of intact triacylglycerols in cold pressed canola, flax and hemp seed oils by HPLC and ESI-MS. SOP Transactions on Analytical Chemistry, 1(1), 48-61.

Silcock, P., Alothman, M., Zardin, E., Heenan, S., Siefarth, C., Bremer, P. J., & Beauchamp, J. (2014). Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage. Food Packaging & Shelf Life, 2(2), 81-90. doi: 10.1016/j.fpsl.2014.08.002

Beauchamp, J., Zardin, E., Silcock, P., & Bremer, P. J. (2014). Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS. Journal of Mass Spectrometry, 49(9), 952-958. doi: 10.1002/jms.3430

Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., & Everett, D. W. (2014). Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions. Journal of Food Science, 79(10), E2014-E2022. doi: 10.1111/1750-3841.12593

Roohinejad, S., Middendorf, D., Burritt, D. J., Bindrich, U., Everett, D. W., & Oey, I. (2014). Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2. Food Research International, 66, 469-477. doi: 10.1016/j.foodres.2014.10.012

Peniamina, R., Bremer, P., Conner, T. S., & Mirosa, M. (2014). The food allergy journey: Understanding the lived experiences of food-allergic consumers as a pathway towards improving their wellbeing. Journal of Research for Consumers, 25, 20-52.

Omidizadeh, A., Yusof, R. M., Roohinejad, S., Ismail, A., Abu Bakar, M. Z., & Bekhit, A. E.-D. A. (2014). Anti-diabetic activity of red pitaya (Hylocereus polyrhizus) fruit. RSC Advances, 4(108), 62978-62986. doi: 10.1039/c4ra10789f

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2013). Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. International Journal of Food Science & Technology, 48(12), 2448-2455. doi: 10.1111/ijfs.12234

Haddadian, Z., Shavandi, M. A., Abidin, Z. Z., Fakhru'l-Razi, A., & Ismail, M. H. S. (2013). Removal methyl orange from aqueous solutions using dragon fruit (Hylocereusundatus) foliage. Chemical Science Transactions, 2(3), 900-910. doi: 10.7598/cst2013.439

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2013). Cheddar cheese taste can be reconstructed in solution using basic tastes. International Dairy Journal, 34(1), 116-124. doi: 10.1016/j.idairyj.2013.08.003

Tengku-Rozaina, T. M., & Birch, E. J. (2013). Enrichment of omega-3 fatty acids of refined hoki oil. Journal of the American Oil Chemists' Society, 90(8), 1111-1119. doi: 10.1007/s11746-013-2260-x

Sharma, P., Singh, V., & Subramanian, R. (2013). Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems. Starch, 65(5-6), 374-381. doi: 10.1002/star.201200126

Teh, S.-S., & Birch, J. (2013). Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils. Journal of Food Composition & Analysis, 30(1), 26-31. doi: 10.1016/j.jfca.2013.01.004

Adams, S. L., Salinas-Flores, L., & Lim, M. H. (2013). Diet conditioning of Pacific oyster, Crassostrea gigas, broodstock to improve oocyte cryopreservation success. Journal of Shellfish Research, 32(2), 391-399. doi: 10.2983/035.032.0219

Woolf, A. B., Wibisono, R., Farr, J., Hallett, I., Richter, L., Oey, I., Wohlers, M., … Requejo-Jackman, C. (2013). Effect of high pressure processing on avocado slices. Innovative Food Science & Emerging Technologies, 18, 65-73. doi: 10.1016/j.ifset.2013.02.011

Mirosa, M., Lawson, R., & Gnoth, D. (2013). Linking personal values to energy-efficient behaviors in the home. Environment & Behavior, 45(4), 455-475. doi: 10.1177/0013916511432332

Ha, M., Bekhit, A. E.-D., Carne, A., & Hopkins, D. L. (2013). Characterization of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins. Food Chemistry, 136(2), 989-998. doi: 10.1016/j.foodchem.2012.09.034

Ma, Q. L., Hamid, N., Bekhit, A. E.-D., Robertson, J., & Law, T. F. (2013). Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compounds in cooked beef using response surface methodology. Microchemical Journal, 111, 16-24. doi: 10.1016/j.microc.2012.10.007

Raseetha, S., Leong, S. Y., Burritt, D. J., & Oey, I. (2013). Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing. Food Chemistry, 138(2-3), 1360-1369. doi: 10.1016/j.foodchem.2012.09.126

Joyce, N. I., Eady, C. C., Silcock, P., Perry, N. B., & van Klink, J. W. (2013). Fast phenotyping of LFS-silenced (tearless) onions by desorption electrospray ionization mass spectrometry (DESI-MS). Journal of Agricultural & Food Chemistry, 61(7), 1449-1456. doi: 10.1021/jf304444s

Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., & Everett, D. W. (2013). Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chemistry, 140, 124-134. doi: 10.1016/j.foodchem.2013.02.043

Teh, K. H., Lindsay, D., Palmer, J., Andrewes, P., Bremer, P., & Flint, S. (2013). Lipolysis within single culture and co-culture biofilms of dairy origin. International Journal of Food Microbiology, 163(2-3), 129-135. doi: 10.1016/j.ijfoodmicro.2013.02.009

Ha, M., Bekhit, A. E.-D., Carne, A., & Hopkins, D. L. (2013). Comparison of the proteolytic activities of new commercially available bacterial and fungal proteases toward meat proteins. Journal of Food Science, 78(2), C170-C177. doi: 10.1111/1750-3841.12027

Verachia, W., Lazzarino, G., Niven, B., & Bremer, P. J. (2013). The effect of holding live sea urchins (Evechinus chloroticus) in air prior to gonad removal on gonad adenine nucleotide profiles during storage at 4 ˚C. Food Chemistry, 141(2), 841-846. doi: 10.1016/j.foodchem.2013.03.057

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2013). Slaughterhouse blood: An emerging source of bioactive compounds. Comprehensive Reviews in Food Science & Food Safety, 12(3), 314-331. doi: 10.1111/1541-4337.12013

Zheng, H., Gordon, K. C., & Everett, D. W. (2013). Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules. International Dairy Journal, 32(2), 68-70. doi: 10.1016/j.idairyj.2013.04.011

Raseetha, S., Oey, I., Burritt, D. J., Heenan, S., & Hamid, N. (2013). Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica). LWT, 54(1), 216-223. doi: 10.1016/j.lwt.2013.05.024

Tengku-Rozaina, T. M., & Birch, E. J. (2013). Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil. International Journal of Food Science & Technology, 48(11), 2331-2339. doi: 10.1111/ijfs.12222

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2013). Aroma-taste interactions between a model cheese aroma and five basic tastes in solution. Food Quality & Preference, 31, 1-9. doi: 10.1016/j.foodqual.2013.05.017

Hosseini, S., Malekbala, M. R., Hosseini, S., Babadi, F. E., Balavandy, S. K., & Shavandi, M. A. (2013). Biosorption of azoimide on almond integument: Kinetics, isotherm and thermodynamics studies. Journal of Environmental Chemical Engineering, 1, 696-702. doi: 10.1016/j.jece.2013.07.007

Zheng, H., Jiménez-Flores, R., & Everett, D. W. (2013). Bovine milk fat globule membrane proteins are affected by centrifugal washing processes. Journal of Agricultural & Food Chemistry, 61(35), 8403-8411. doi: 10.1021/jf402591f

Leong, S. Y., & Oey, I. (2013). Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes). Food Chemistry, 146, 538-547. doi: 10.1016/j.foodchem.2013.09.096

Bekhit, A. E.-D. A., Hopkins, D. L., Fahri, F. T., & Ponnampalam, E. N. (2013). Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies. Comprehensive Reviews in Food Science & Food Safety, 12(5), 565-597. doi: 10.1111/1541-4337.12027

Verachia, W., Niven, B., & Bremer, P. J. (2012). The effect of postharvest handling and processing on sea urchin ( Evechinus chloroticus) gonad quality. International Journal of Food Science & Technology, 47(12), 2545-2553. doi: 10.1111/j.1365-2621.2012.03133.x

Garama, D., Bremer, P., & Carne, A. (2012). Extraction and analysis of carotenoids from the New Zealand sea urchin Evechinus chloroticus gonads. Acta Biochimica Polonica, 59(1), 83-85.

Verachia, W., Niven, B., Then, S., Brennan, N., Silcock, P., & Bremer, P. J. (2012). Determination of the similarity between gonads recovered from single sea urchins (Evechinus chloroticus) compared to the similarity of gonads recovered from different urchins. LWT, 49(1), 102-107. doi: 10.1016/j.lwt.2012.04.020

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2012). Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages. Food Quality & Preference, 26(1), 35-44. doi: 10.1016/j.foodqual.2012.02.014

Leong, S. Y., & Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry, 133(4), 1577-1587. doi: 10.1016/j.foodchem.2012.02.052

Sui, Y., Cui, Y., Nie, Y., Xia, G.-M., Sun, G.-X., & Han, J.-T. (2012). Surface modification of magnetite nanoparticles using gluconic acid and their application in immobilized lipase. Colloids & Surfaces B, 93, 24-28. doi: 10.1016/j.colsurfb.2011.11.054

Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., Meimandipour, A., … Manap, M. Y. A. (2012). Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. Journal of Food, Agriculture & Environment, 10(2), 46-54.

Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., & Meerdink, G. (2012). Histamine stability in Rihaakuru at -80°C, 4 and 30°C. Food Chemistry, 135(3), 1226-1229. doi: 10.1016/j.foodchem.2012.05.066

Matejka, K. M., Bremer, P. J., Tompkins, G. R., & Brooks, H. J. L. (2012). Antibiotic susceptibility of Moraxella catarrhalis biofilms in a continuous flow model. Diagnostic Microbiology & Infectious Disease, 74, 394-398. doi: 10.1016/j.diagmicrobio.2012.08.021

Fang, E. F., Bah, C. S. F., Wong, J. H., Pan, W. L., Chan, Y. S., Ye, X. J., & Ng, T. B. (2012). A potential human hepatocellular carcinoma inhibitor from Bauhinia purpurea L. seeds: From purification to mechanism exploration. Archives of Toxicology, 86(2), 293-304. doi: 10.1007/s00204-011-0751-9

Benjamin, O., Silcock, P., Leus, M., & Everett, D. W. (2012). Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers. Food Hydrocolloids, 27(1), 109-118. doi: 10.1016/j.foodhyd.2011.08.008

Gallier, S., Gragson, D., Jiménez-Flores, R., & Everett, D. W. (2012). β-Casein—phospholipid monolayers as model systems to understand lipid—protein interactions in the milk fat globule membrane. International Dairy Journal, 22(1), 58-65. doi: 10.1016/j.idairyj.2011.08.007

Wawire, M., Oey, I., Mathooko, F. M., Njoroge, C. K., Shitanda, D., Sila, D., & Hendrickx, M. (2012). Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata). Journal of Food Composition & Analysis, 25(2), 160-165. doi: 10.1016/j.jfca.2011.11.003

Bekhit, A. A., Hymete, A., Asfaw, H., & Bekhit, A. E.-D. A. (2012). Synthesis and biological evaluation of some pyrazole derivatives as anti-malarial agents. Archiv der Pharmazie, 345(2), 147-154. doi: 10.1002/ardp.201100078

Heenan, S., Soukoulis, C., Silcock, P., Fabris, A., Aprea, E., Cappellin, L., … Biasioli, F. (2012). PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition. Food Chemistry, 131(2), 477-484. doi: 10.1016/j.foodchem.2011.09.010

Tey, S. L., Brown, R. C., Gray, A. R., Chisholm, A. W., & Delahunty, C. M. (2012). Long-term consumption of high energy-dense snack foods on sensory-specific satiety and intake. American Journal of Clinical Nutrition, 95, 1038-1047. doi: 10.3945/ajcn.111.030882

Cheng, V. J., Bekhit, A. E.-D. A., McConnell, M., Mros, S., & Zhao, J. (2012). Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate. Food Chemistry, 134(1), 474-482. doi: 10.1016/j.foodchem.2012.02.103

Ha, M., Bekhit, A. E.-D. A., Carne, A., & Hopkins, D. L. (2012). Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins. Food Chemistry, 134(1), 95-105. doi: 10.1016/j.foodchem.2012.02.071

Leong, S. Y., & Oey, I. (2012). Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chemistry, 134(4), 2075-2085. doi: 10.1016/j.foodchem.2012.04.002

Benjamin, O., Silcock, P., Kieser, J. A., Waddell, J. N., Swain, M. V., & Everett, D. W. (2012). Development of a model mouth containing an artificial tongue to measure the release of volatile compounds. Innovative Food Science & Emerging Technologies, 15, 96-103. doi: 10.1016/j.ifset.2012.03.004

Teh, K. H., Flint, S., Palmer, J., Andrewes, P., Bremer, P., & Lindsay, D. (2012). Proteolysis produced within biofilms of bacterial isolates from raw milk tankers. International Journal of Food Microbiology, 157(1), 28-34. doi: 10.1016/j.ijfoodmicro.2012.04.008

Bekhit, A. A., Hymete, A., Damtew, A., Mohamed, A. M. I., & Bekhit, A. E.-D. A. (2012). Synthesis and biological screening of some pyridine derivatives as anti-malarial agents. Journal of Enzyme Inhibition & Medicinal Chemistry, 27(1), 69-77. doi: 10.3109/14756366.2011.575071

Nateghi, L., Roohinejad, S., Totosaus, A., Rahmani, A., Tajabadi, N., Meimandipour, A., … Manap, M. Y. A. (2012). Physicochemical and textural properties of reduced fat Cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. Journal of Food, Agriculture & Environment, 10(2), 59-63.

Ma, Q. L., Hamid, N., Bekhit, A. E. D., Robertson, J., & Law, T. F. (2012). Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage. Meat Science, 92(4), 430-439. doi: 10.1016/j.meatsci.2012.05.006

Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., Meerdink, G., & Morton, R. H. (2012). Prediction of the amount and rate of histamine degradation by diamine oxidase (DAO). Food Chemistry, 135(4), 2650-2660. doi: 10.1016/j.foodchem.2012.07.022

Mirosa, M., & Lawson, R. (2012). Revealing the lifestyles of local food consumers. British Food Journal, 114(6), 816-825. doi: 10.1108/00070701211234345

Verachia, W., Sewell, M. A., Niven, B., Leus, M., Barker, M. F., & Bremer, P. J. (2012). Seasonal changes in the biochemical composition of Evechinus chloroticus gonads (Echinodermata: Echinoidea). New Zealand Journal of Marine & Freshwater Research, 46(3), 399-410. doi: 10.1080/00288330.2012.697070

Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., & Everett, D. W. (2012). Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth. Journal of Agricultural & Food Chemistry, 60(39), 9918-9927. doi: 10.1021/jf3028232

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2012). In vitro digestion of red deer (Cervus elaphus) and cow (Bos taurus) milk. International Food Research Journal, 19(4), 1367-1374.

Ting, V. J. L., Soukoulis, C., Silcock, P., Cappellin, L., Romano, A., Aprea, E., Bremer, P. J., … Biasioli, F. (2012). In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters. Journal of Food Science, 77(11), C1226-C1233. doi: 10.1111/j.1750-3841.2012.02947.x

Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., Meerdink, G., & Morton, R. H. (2011). Degradation of histamine in tuna soup by diamine oxidase (DAO). WIT Transactions on Ecology & the Environment, 152, 103-112. doi: 10.2495/FENV110111

Upritchard, H. G., Yang, J., Bremer, P. J., Lamont, I. L., & McQuillan, A. J. (2011). Adsorption of enterobactin to metal oxides and the role of siderophores in bacterial adhesion to metals. Langmuir, 27(17), 10587-10596. doi: 10.1021/la202352j

Fang, E. F., Hassanien, A. A. E., Wong, J. H., Bah, C. S. F., Soliman, S. S., & Ng, T. B. (2011). Isolation of a new trypsin inhibitor from the Faba bean (Vicia faba cv. Giza 843) with potential medicinal applications. Protein & Peptide Letters, 18(1), 64-72. doi: 10.2174/092986611794328726

Benjamin, O., Leus, M., & Everett, D. W. (2011). Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method. Food Research International, 44(1), 417-424. doi: 10.1016/j.foodres.2010.09.030

Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., & Meerdink, G. (2011). Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste). Food Chemistry, 128(2), 479-484. doi: 10.1016/j.foodchem.2011.03.057

Daba, D., Hymete, A., Bekhit, A. A., Mohamed, A. M. I., & Bekhit, A. E.-D. A. (2011). Multi residue analysis of pesticides in wheat and khat collected from different regions of Ethiopia. Bulletin of Environmental Contamination & Toxicology, 86(3), 336-341. doi: 10.1007/s00128-011-0207-1

Gallier, S., Gordon, K. C., Jiménez-Flores, R., & Everett, D. W. (2011). Composition of bovine milk fat globules by confocal Raman microscopy. International Dairy Journal, 21(6), 402-412. doi: 10.1016/j.idairyj.2011.01.008

Cheong, K. W., Tan, C. P., Mirhosseini, H., Chin, S. T., Che Man, Y. B., Hamid, N. S. A., … Basri, M. (2011). Optimization of equilibrium headspace analysis of volatile flavor compounds of Malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS). Food Chemistry, 125(4), 1481-1489. doi: 10.1016/j.foodchem.2010.10.067

Ehimen, E. A., Sun, Z. F., Carrington, C. G., Birch, E. J., & Eaton-Rye, J. J. (2011). Anaerobic digestion of microalgae residues resulting from the biodiesel production process. Applied Energy, 88(10), 3454-3463. doi: 10.1016/j.apenergy.2010.10.020

Seale, R. B., Flint, S. H., McQuillan, A. J., & Bremer, P. J. (2011). Effect of NaOH (caustic wash) on the viability, surface characteristics and adhesion of spores of a Geobacillus sp. Isolated from a milk powder production line. Letters in Applied Microbiology, 52(2), 104-108. doi: 10.1111/j.1472-765X.2010.02970.x

Bah, C. S. F., Fang, E. F., Ng, T. B., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2011). Purification and characterization of a rhamnose-binding chinook salmon roe lectin with antiproliferative activity toward tumor cells and nitric oxide-inducing activity toward murine macrophages. Journal of Agricultural & Food Chemistry, 59(10), 5720-5728. doi: 10.1021/jf2004578

Tey, S. L., Brown, R., Chisholm, A., Gray, A., Williams, S., & Delahunty, C. (2011). Current guidelines for nut consumption are achievable and sustainable: A hazelnut intervention. British Journal of Nutrition, 105(10), 1503-1511. doi: 10.1017/S0007114510005283

Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., & Meerdink, G. (2011). Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives. International Journal of Food Sciences & Nutrition, 62(2), 139-147.

Bekhit, A. E.-D., Al-Amer, S., Gooneratne, R., Mason, S. L., Osman, K. A., & Clucas, L. (2011). Concentrations of trace elementals and organochlorines in Mutton bird (Puffinus griseus). Ecotoxicology & Environmental Safety, 74(6), 1742-1746. doi: 10.1016/j.ecoenv.2011.05.016

Tey, S. L., Brown, R. C., Chisholm, A. W., Delahunty, C. M., Gray, A. R., & Williams, S. M. (2011). Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals. European Journal of Clinical Nutrition, 65, 117-124. doi: 10.1038/ejcn.2010.200

Raseetha, S., Heenan, S. P., Oey, I., Burritt, D. J., & Hamid, N. (2011). A new strategy to assess the quality of broccoli (Brassica oleracea L. Italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Innovative Food Science & Emerging Technologies, 12(2), 197-205. doi: 10.1016/j.ifset.2010.12.005

Han, J., Seale, R. B., Silcock, P., McQuillan, A. J., & Bremer, P. J. (2011). The physico-chemical characterization of casein-modified surfaces and their influence on the adhesion of spores from a Geobacillus species. Biofouling, 27(5), 459-466. doi: 10.1080/08927014.2011.583984

Bekhit, A. E.-D. A., Cheng, V. J., McConnell, M., Zhao, J. H., Sedcole, R., & Harrison, R. (2011). Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion. Food Chemistry, 129, 837-845. doi: 10.1016/j.foodchem.2011.05.032

Teh, K. H., Flint, S., Palmer, J., Lindsay, D., Andrewes, P., & Bremer, P. (2011). Thermo-resistant enzyme-producing bacteria isolated from the internal surfaces of raw milk tankers. International Dairy Journal, 21(10), 742-747. doi: 10.1016/j.idairyj.2011.04.013

Wawire, M., Oey, I., Mathooko, F., Njoroge, C., Shitanda, D., & Hendrickx, M. (2011). Thermal stability of ascorbic acid and ascorbic acid oxidase in African cowpea leaves (Vigna unguiculata) of different maturities. Journal of Agricultural & Food Chemistry, 59(5), 1774-1783. doi: 10.1021/jf103469n

Tey, S. L., Brown, R., Gray, A., Chisholm, A., & Delahunty, C. (2011). Nuts improve diet quality compared to other energy-dense snacks while maintaining body weight. Journal of Nutrition & Metabolism, 2011, 357350. doi: 10.1155/2011/357350

Landfeld, A., Matser, A., Strohalm, J., Oey, I., Van der Plancken, I., Grauwet, T., … Houska, M. (2011). Can qualitatively similar temperature-histories be obtained in different pilot HP units? Innovative Food Science & Emerging Technologies, 12(3), 226-234. doi: 10.1016/j.ifset.2011.02.007

Wang, K., Liu, Z., Huang, J., Bekhit, A. E.-D., Liu, F., Dong, X., … Fu, D. (2011). The inhibitory effects of pure black tea theaflavins on the growth of four selected human cancer cells. Journal of Food Biochemistry, 35(6), 1561-1567. doi: 10.1111/j.1745-4514.2010.00478.x

Cheong, K. W., Tan, C. P., Mirhosseini, H., Hamid, N. S. A., Osman, A., & Basri, M. (2010). Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Food Research International, 43, 1267-1276. doi: 10.1016/j.foodres.2010.03.001

Phillips, K., Hamid, N., Silcock, P., Delahunty, C., Barker, M., & Bremer, P. (2010). Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe. Journal of Food Science, 75(1), S20-S30. doi: 10.1111/j.1750-3841.2009.01388.x

Harland, T., Tidswell, T., Everett, D., Hale, L., & Pickering, N. (2010). Neoliberalism and the academic as critic and conscience of society. Teaching in Higher Education, 15(1), 85-96. doi: 10.1080/13562510903487917

Daughney, C. J., Hetzer, A., Heinrich, H. T. M., Burnett, P.-G. G., Weerts, M., Morgan, H., Bremer, P. J., & McQuillan, A. J. (2010). Proton and cadmium adsorption by the archaeon Thermococcus zilligii: Generalising the contrast between thermophiles and mesophiles as sorbents. Chemical Geology, 273, 82-90. doi: 10.1016/j.chemgeo.2010.02.014

Heenan, S. P., Dufour, J.-P., Hamid, N., Harvey, W., & Delahunty, C. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT, 43, 1032-1041. doi: 10.1016/j.lwt.2009.12.009

Munyaka, A. W., Makule, E. E., Oey, I., Van Loey, A., & Hendrickx, M. (2010). Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica). Journal of Food Science, 75(4), C336-C340. doi: 10.1111/j.1750-3841.2010.01573.x

Seale, R. B., Bremer, P. J., Flint, S. H., & McQuillan, A. J. (2010). Characterization of spore surfaces from a Geobacillus sp. isolate by pH dependence of surface charge and infrared spectra. Journal of Applied Microbiology, 109(4), 1339-1348. doi: 10.1111/j.1365-2672.2010.04760.x

Shephard, J. J., Savory, D. M., Bremer, P. J., & McQuillan, A. J. (2010). Salt modulates bacterial hydrophobicity and charge properties influencing adhesion of Pseudomonas aeruginosa (PA01) in aqueous suspensions. Langmuir, 26(11), 8659-8665. doi: 10.1021/la1007878

Han, J., Silcock, P., Bell, M., & Birch, J. (2010). Lipase-catalyzed production of biodiesel from tallow. Journal of ASTM International, 7(1). doi: 10.1520/JAI102546

Birch, J., Yap, K., & Silcock, P. (2010). Compositional analysis and roasting behaviour of gevuina and macadamia nuts. International Journal of Food Science & Technology, 45(1), 81-86. doi: 10.1111/j.1365-2621.2009.02106.x

Fang, E. F., Wong, J. H., Bah, C. S. F., Lin, P., Tsao, S. W., & Ng, T. B. (2010). Bauhinia variegata var. variegata trypsin inhibitor: From isolation to potential medicinal applications. Biochemical & Biophysical Research Communications, 396, 806-811. doi: 10.1016/j.bbrc.2010.04.140

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010). Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings. Food Quality & Preference, 21(4), 410-416. doi: 10.1016/j.foodqual.2009.10.003

Verbeyst, L., Oey, I., Van der Plancken, I., Hendrickx, M., & Van Loey, A. (2010). Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chemistry, 123(2), 269-274. doi: 10.1016/j.foodchem.2010.04.027

Niimi, J., Leus, M., Silcock, P., Hamid, N., & Bremer, P. (2010). Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography-olfactometry-finger span cross modality (GC-O-FSCM) method. Food Chemistry, 121, 601-607. doi: 10.1016/j.foodchem.2009.12.071

Verlinde, P. H. C. J., Oey, I., Lemmens, L., Deborggraeve, W. M., Hendrickx, M. E., & Van Loey, A. M. (2010). Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments. Journal of Agricultural & Food Chemistry, 58(10), 6190-6199. doi: 10.1021/jf9041134

Phillips, K., Niimi, J., Hamid, N., Silcock, P., Delahunty, C., Barker, M., … Bremer, P. (2010). Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand. LWT, 43(2), 202-213. doi: 10.1016/j.lwt.2009.08.008

Han, J., Silcock, P., McQuillan, A. J., & Bremer, P. (2010). Self-organization of dipeptide-grafted polymeric nanoparticles film: A novel method for surface modification. European Polymer Journal, 46(9), 1824-1832. doi: 10.1016/j.eurpolymj.2010.06.007

Munyaka, A. W., Verlinde, P., Mukisa, I. M., Oey, I., Van Loey, A., & Hendrickx, M. (2010). Influence of thermal processing on hydrolysis and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum). Journal of Agricultural & Food Chemistry, 58(7), 4230-4240. doi: 10.1021/jf100004w

Gallier, S., Gragson, D., Cabral, C., Jiménez-Flores, R., & Everett, D. W. (2010). Composition and fatty acid distribution of bovine milk phospholipids from processed milk products. Journal of Agricultural & Food Chemistry, 58(19), 10503-10511. doi: 10.1021/jf101878d

Bekhit, A. A., Hymete, A., Bekhit, A. E.-D. A., Damtew, A., & Aboul-enein, H. Y. (2010). Pyrazoles as promising scaffold for the synthesis of anti-inflammatory and/or antimicrobial agent: A review. Mini Reviews in Medicinal Chemistry, 10(11), 1014-1033.

Cheng, V. J., Bekhit, A. E.-D. A., Sedcole, R., & Hamid, N. (2010). The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products. Journal of Food Science, 75(4), S167-S172. doi: 10.1111/j.1750-3841.2010.01576.x

Phillips, K., Hamid, N., Silcock, P., Sewell, M. A., Barker, M., Weaver, A., Then, S., Delahunty, C., & Bremer, P. (2010). Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads. Aquaculture, 308(1-2), 49-59. doi: 10.1016/j.aquaculture.2010.07.030

Gallier, S., Gragson, D., Jiménez-Flores, R., & Everett, D. (2010). Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins. Journal of Agricultural & Food Chemistry, 58, 4250-4257. doi: 10.1021/jf9032409

Fang, E. F., Hassanien, A. A. E., Wong, J. H., Bah, C. S. F., Soliman, S. S., & Ng, T. B. (2010). Purification and modes of antifungal action by Vicia faba cv. Egypt trypsin inhibitor. Journal of Agricultural & Food Chemistry, 58(19), 10729-10735. doi: 10.1021/jf102277k

Naila, A., Flint, S., Fletcher, G., Bremer, P., & Meerdink, G. (2010). Control of biogenic amines in food—existing and emerging approaches. Journal of Food Science, 75(7), R139-R150. doi: 10.1111/j.1750-3841.2010.01774.x

Gallier, S., Gragson, D., Jiménez-Flores, R., & Everett, D. W. (2010). Surface characterization of bovine milk phospholipid monolayers by Langmuir isotherms and microscopic techniques. Journal of Agricultural & Food Chemistry, 58(23), 12275-12285. doi: 10.1021/jf102185a

Overington, A., Eyres, G. T., Delahunty, C. M., Silcock, P., Niimi, J., Holland, R., & Coolbear, T. (2010). Flavour release and perception in cheese bases. Australian Journal of Dairy Technology, 65(3), 162-164.

Munyaka, A. W., Oey, I., Van Loey, A., & Hendrickx, M. (2010). Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica). Food Chemistry, 120(2), 591-598. doi: 10.1016/j.foodchem.2009.10.029

Bekhit, A. A., Fahmy, H. T. Y., Rostom, S. A. F., & Bekhit, A. E.-D. A. (2010). Synthesis and biological evaluation of some thiazolylpyrazole derivatives as dual anti-inflammatory antimicrobial agents. European Journal of Medicinal Chemistry, 45(12), 6027-6038. doi: 10.1016/j.ejmech.2010.10.001

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Journal - Research Other

Saljoughian, S., Roohinejad, S., Bekhit, A. E.-D. A., Greiner, R., Omidizadeh, A., Nikmaram, N., & Khaneghah, A. M. (2017). The effects of food essential oils on cardiovascular diseases: A review. Critical Reviews in Food Science & Nutrition. Advance online publication. doi: 10.1080/10408398.2017.1279121

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2017). Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science & Nutrition. Advance online publication. doi: 10.1080/10408398.2017.1329704

Shavandi, A., Silva, T. H., Bekhit, A. A., & Bekhit, A. E.-D. A. (2017). Keratin: Dissolution, extraction and biomedical application. Biomaterials Science. Advance online publication. doi: 10.1039/c7bm00411g

Zardin, E., Silcock, P., Siefarth, C., Bremer, P. J., & Beauchamp, J. (2016). Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light [Short communication]. International Dairy Journal, 62, 35-38. doi: 10.1016/j.idairyj.2016.07.005

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Journal - Professional & Other Non-Research Articles

Agyei, D., Danquah, M. K., & Udenigwe, C. C. (2017). Emerging biopharmaceuticals from bioactive peptides. Protein & Peptide Letters, 24(2), 92-93. doi: 10.2174/092986652402170104181925

Bremer, P. (2017). Conference highlights: NZFSSRC and NZAFP contributions. Food New Zealand, 17(2), 29.

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Conference Contribution - Published proceedings: Full paper

Wooliscroft, B., Conejo, F., Ganglmair-Wooliscroft, A., Kovalenko, A., Mirosa, M., & Sumida, K. (2017). A taxonomy of voluntary street exchanges: From beggars to concert musicians. In B. Wooliscroft & A. Ganglmair-Wooliscroft (Eds.), Proceedings of the Macromarketing Conference: Macromarketing Systems' Contributions to Society: Past, Present and Potential. (pp. 701-708). Dunedin, New Zealand: Macromarketing Society and the Marketing Department, University of Otago. [Full Paper]

Leong, S. Y., Oey, I., & Burritt, D. J. (2016). Pulsed electric field technology enhances release of anthocyanins from grapes and bioprotective potential against oxidative stress. In T. Jarm & P. Kramar (Eds.), Proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies. (pp. 47-50). Singapore: Springer. doi: 10.1007/978-981-287-817-5_11

Faridnia, F., Bremer, P., Burritt, D. J., & Oey, I. (2016). Effects of pulsed electric fields on selected quality attributes of beef outside flat (Biceps femoris). In T. Jarm & P. Kramar (Eds.), Proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies. (pp. 51-54). Singapore: Springer. doi: 10.1007/978-981-287-817-5_12

Bekhit, A. E. A., Mros, S., Ali, M. A., & McConnell, M. (2015). Chitosan is a highly effective in vitro antibacterial agent against the strains of bacteria causing footrot, but is not effective in treating stage-four footrot on farm. Proceedings of the New Zealand Society of Animal Production, 75, (pp. 172-174). Retrieved from http://www.nzsap.org/

Hamlin, R., Gin, M., Nyhof, F., & Bogue, J. (2015). Do focus groups represent an effective input to graphic design development? In L. O'Malley (Ed.), Proceedings of the Academy of Marketing Conference (AM): The Magic in Marketing. Retrieved from http://programme.exordo.com/am2015/

Eyres, G. T., Marriott, P. J., Leus, M., & Lysaght, B. (2015). Characterisation of impact aroma compounds in hop essential oils. In A. J. Taylor & D. S. Mottram (Eds.), Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium. (pp. 19-24). Packington, UK: Context Products. [Full Paper]

Bekhit, A. E.-D., Mason, S., Sun, Z., & Farouk, M. (2014). Consumer acceptability of lamb tenderized by kiwifruit juice. Proceedings of the 1st International Conference on Food Properties (iCFP). [CD-ROM] [Full Paper]

Bekhit, A. E.-D., Xu, J. Q., & Carne, A. (2014). Effect of actinidin from kiwifruit juice and flavourzyme on the production of blue mussels extracts with high antioxidant activity. Proceedings of the International Conference on Food Properties (iCFP). [CD-ROM] [Full Paper]

Ting, V. J. L., Soukoulis, C., Aprea, E., Silcock, P., Bremer, P., Romano, A., … Biasioli, F. (2013). In-vivo volatile organic compound (VOC) release from fresh-cut apple cultivars: PTR-Quad-MS and PTR-ToF-MS. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 6th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. (pp. 229-232). Austria: Innsbruck University Press. [Full Paper]

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Optimization of microwave- and pulsed electric field-assisted polyphenol extractions from defatted hemp seed cake (Cannabis sativa) using response surface methodology. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extracts from defatted hemp, flax and canola seed cakes optimized using orthogonal design. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Optimization of polyphenol extraction and antioxidant capacity of extracts from defatted flax seed cake (Linum usitatissimum L.) by microwave- assisted and pulsed electric field (PEF) technologies using response surface methodology. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Bekhit, A. E.-D. A., Tian, X., Carne, A., & Ha, M. (2013). Effect of kiwifruit and flaxseed flours on the texture of salami. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2013). Enzymatic hydrolysis of deer plasma and its effect on hydrolysate antioxidant activity. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2013). Characterisation of deer blood bioactivity in comparison with that of sheep and pig. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Taylor, J., Bekhit, A. E. D., Schultz, M., & Chandraratne, M. R. (2013). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Taylor, J., Bekhit, A. E. D., & Chandraratne, M. R. (2013). Physio-chemical and sensory properties of tempeh extended beef patties. In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Bekhit, A. E.-D. A. (2013). Can information influence the value and quality perception of beef? In M. Serdaroğlu, B. Öztürk & T. Ackan (Eds.), Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST). Retrieved from http://icomst2013.org/t/e-book/index.html

Zheng, H., Gordon, K. C., & Everett, D. W. (2012). Using confocal Raman microscopy to investigate the interaction between volatile organic compound (VOC) and bovine milk fat globules in recombined emulsion system. Proceedings of the International Conference of Agricultural Engineering and Food Engineering (ICAE). (pp. 968-972). IEEE. [Full Paper]

Bekhit, A. E.-D. A., & Bekhit, A. A. (2012). The potential use of wine lees in health applications. Proceedings of the International Conference of Agricultural Engineering (CIGR-AnEng). Retrieved from http://cigr.ageng2012.org/

Benjamin, O., Lassé, M., Silcock, P., & Everett, D. W. (2012). Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems. International Dairy Journal, 26(1), (pp. 36-40). doi: 10.1016/j.idairyj.2011.12.007

Mros, S., Ali, M. A., Ghosh, A., Bekhit, A. E.-D., & McConnell, M. (2012). In vitro evaluation of the antimicrobial effects of chitosan against bacteria involved in ovine footrot. Proceedings of the New Zealand Society of Animal Production, 72, (pp. 196-198). [Full Paper]

Jodjaja, T. K. K., Bekhit, A. E.-D. A., & Bekhit, A. A. (2012). Effect of the extraction system and method of hydrolysis on indirect quantification of cyanogenic glycosides in flaxseed meal. Proceedings of the International Conference of Agricultural Engineering (CIGR-AnEng). Retrieved from http://cigr.ageng2012.org/

Mirosa, M., Wooliscroft, B., & Lawson, R. (2011). Dynamic ideologies: The case of slow food. Advances in Consumer Research, 39, (pp. 318-324). [Full Paper]

Mirosa, M., Lawson, R., Gnoth, D., & Stephenson, J. (2011). Rationalising energy-related behaviour in the home: Insights from a value-laddering approach. In T. Lindström & L. Nilsson (Eds.), Proceedings of the European Council for an Energy Efficient Economy (ECEEE) 2011 Summer Study: Energy Efficiency First: The Foundation of a Low-carbon Society. (pp. 2109-2119). eceee. Retrieved from http://www.eceee.org/summer_study/

Benjamin, O., Silcock, P., Kieser, J., Beauchamp, J., Buettner, A., & Everett, D. W. (2011). Development of model mouth to investigate the dynamic release of volatile compounds under artificial tongue pressure. In I. &. Forumeditrice (Ed.), Proceedings of the 2nd MS Food Day. (pp. 45-46). [Full Paper]

Bekhit, A. E. D., Richardson, A., & Grant, C. (2011). Effect of wine lees on faecal egg count and lamb performance. Proceedings of the New Zealand Society of Animal Production. 71, (pp. 309-313). Retrieved from http://nzsap.org.nz/proc/2011/index.html

Woolf, A. B., Wibisono, R., Farr, J., Wohlers, M., Oey, I., Hallett, I., … Requejo-Jackman, C. (2011). High pressure processing: Novel technology for preserving avocado slices. Proceedings of the VIIth World Avocado Congress. Retrieved from http://www.avocadosource.com/

Jamaludin, M. H., Bekhit, A. E.-D. A., Cochrane, G., & Bremer, P. (2010). The relationship between microbial growth and some biochemical parameters in venison and beef during aerobic storage at 4°C. Proceedings of the 56th International Congress of Meat Science and Technology (ICoMST). [CD-ROM] ICoMST. [Full Paper]

Jamaludin, M. H., Bekhit, A. E.-D. A., Clucas, L., Cochrane, G., & Bremer, P. (2010). Macro and micro mineral content of venison and beef farmed in New Zealand. Proceedings of the 56th International Congress of Meat Science and Technology (ICoMST). [CD-ROM] ICOoMST. [Full Paper]

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Conference Contribution - Published proceedings: Abstract

Giteru, S. G., Oey, I., & Ali, M. A. (2017). Effect of pulsed electric field on the rheology and microstructure of biopolymer solutions. Proceedings of the 8th International Conference on Advanced Materials and Nanotechnology (AMN8). (pp. 328). Retrieved from http://confer.co.nz/amn8/

Liu, T. (2017). Pulsed electric field-induced tissue structure changes produce healthier kumara chips. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 39-40). Retrieved from http://www.nzifst.org.nz/

Symes, A., Shavandi, A., & Bekhit, A. E.-D. A. (2017). Extraction of bioactive compounds from New Zealand asparagus (a. officinalis) roots using novel technologies. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 12). Retrieved from http://www.nzifst.org.nz/

Oey, I. (2017). Enhancing bioactive extraction using pulsed electric field processing. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 13). Retrieved from http://www.nzifst.org.nz/

Kebede, B. (2017). From fingerprinting to kinetics: Insights into food quality changes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 16). Retrieved from http://www.nzifst.org.nz/

Bekhit, A. E.-D. (2017). Marine waste utilisation: State of the art. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 28). Retrieved from http://www.nzifst.org.nz/

Agyei, D. (2017). From runny to frothy: Toward the enzymatic production of foams from milk proteins. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 33-34). Retrieved from http://www.nzifst.org.nz/

Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Thermal solubility of PEF-treated connective tissue isolated from brisket. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 12-13). Retrieved from http://www.nzifst.org.nz/

Agyei, D., Bekhit, A. E.-D. A., & Birch, E. J. (2017). Predicting the release of bioactive peptides from dairy proteins: An in silico study. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 14-15). Retrieved from http://www.nzifst.org.nz/

Chian, F. M., Kaur, L., Astruc, T., Oey, I., Hodgkinson, S., & Boland, M. (2017). The effect of pulsed electric field on bovine muscle protein digestibility in vitro. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 15). Retrieved from http://www.nzifst.org.nz/

Valentine, O. O., Sun, Z., & Birch, J. (2017). An assessment of the potential environmental impact of an integrated subcritical lipid hydrolysis and supercritical esterification process for biodiesel production. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 19-20). Retrieved from http://www.nzifst.org.nz/

Liu, Y., Mirosa, M., & Bremer, P. (2017). Consumer insights on the best ways to communicate New Zealand's food safety message to Chinese consumers. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 24). Retrieved from http://www.nzifst.org.nz/

Kethireddy, V. (2016). Pulsed Electric Field processing: A tool to produce reduced sulphite wines. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 33-34). Retrieved from http://www.nzifst.org.nz/conference.asp

Sun, Z., Valentine, O. O., & Birch, J. (2016). Meat processing DAF sludge transformation to biofuels via hydroesterification. Proceedings of the 10th Otago Energy Research Centre Symposium & Transport Colloquium. (pp. 9). Retrieved from http://www.otago.ac.nz/oerc/symposium/index.html

Croft, C., & Birch, J. (2016). Characterisation of polyphenols in Central Otago rosehips. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 39). Retrieved from http://www.nzifst.org.nz/conference.asp

Greiner, R., & Oey, I. (2016). Improvement of food quality using phytases. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 21-22). Retrieved from http://www.nzifst.org.nz/conference.asp

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, A. (2016). Injectable gel from squid pen chitosan for bone-tissue engineering applications. Frontiers in Bioengineering & Biotechnology, (WBC2016). doi: 10.3389/conf.FBIOE.2016.01.01454

Wilton, V., Shavandi, A., & Bekhit, A. E.-D. A. (2016). Synthesis of three dimensional Mg-HA scaffolds from New Zealand sea urchin (Evechinus chloroticus) waste shells. Frontiers in Bioengineering & Biotechnology, (WBC2016). doi: 10.3389/conf.FBIOE.2016.01.01347

Jones, J., Ripberger, G., Eyres, G., & Archer, R. (2016). Adding value by culinary smoking. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 22). Retrieved from http://www.nzifst.org.nz/conference.asp

Boland, M., Baha, C., Kaura, L., Thompson, A., Bronlunda, J., Parker, M., … Oey, I., Bremer, P., Silcock, P., & Alahakoon, A. (2016). Innovative processing technologies for meat tenderisation. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 23). Retrieved from http://www.nzifst.org.nz/conference.asp

Symes, A., Bekhit, A., & Shavandi, A. (2016). Antioxidant activities of New Zealand asparagus root. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 37). Retrieved from http://www.nzifst.org.nz/conference.asp

Rowe, A., Eyres, G. T., & Birch, E. J. (2016). Characterisation of volatile organic compounds in New Zealand honey. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 37). Retrieved from http://www.nzifst.org.nz/conference.asp

Doe, A., & Mirosa, M. (2016). Reduction of food waste through menu alterations. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 38-39). Retrieved from http://www.nzifst.org.nz/conference.asp

Chia, J., Bekhit, A., Day, L., & Samuelsson, L. (2016). Evaluation of protein and mineral profiles in sheep milk. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 42-43). Retrieved from http://www.nzifst.org.nz/conference.asp

Scrimgeour, J., Eyres, G., Richter, T., Silcock, P., & Bremer, P. (2016). Impact of fermentation parameters on hop derived aroma compounds in beer. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 43). Retrieved from http://www.nzifst.org.nz/conference.asp

Treadwell, M., Liu, T., Hochberg, M., Sack, M., Müller, G., & Oey, I. (2016). Effect of Pulsed Electric Field processing on the maceration time required for red wine grapes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 43-44). Retrieved from http://www.nzifst.org.nz/conference.asp

Kanokruangrong, S., & Bekhit, A. (2016). Quantification of pyrazine compounds in cooked wet and dry aged meat. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 46-47). Retrieved from http://www.nzifst.org.nz/conference.asp

Bierlin, U., Bremer, P., & Eyres, G. (2016). Antibacterial powers of five New Zealand hop varieties. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 47-48). Retrieved from http://www.nzifst.org.nz/conference.asp

Liu, Y., & Mirosa, M. (2016). Understanding consumers' out-of-home food waste practices in restaurants and cafés: Promoting the usage of using doggy bags. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 48). Retrieved from http://www.nzifst.org.nz/conference.asp

Yi, Y., Nyhof, F., & Mirosa, M. (2016). Cross-cultural business-to-business communication: Advice from New Zealand food exporters targeting Asia. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 48-49). Retrieved from http://www.nzifst.org.nz/conference.asp

Zolfaghari, Z. S., Birch, J., & Eyres, G. (2016). Differentiation of New Zealand kanuka and manuka honey using rheometric parameters. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 49). Retrieved from http://www.nzifst.org.nz/conference.asp

Hu, Z., Ali, A., & Oey, I. (2016). Effect of polyethylene glycol (PEG400) and chitosan and the physical and mechanical properties of zein-containing film. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 49-50). Retrieved from http://www.nzifst.org.nz/conference.asp

Bekhit, A. A., & Bekhit, A. E.-D. A. (2016). Synthesis of some pyrazole derivatives as antileishmanial and/or antimalarial agents. Proceedings of the New Zealand Institute of Chemistry (NZIC) Conference. Retrieved from http://www.nzic16.org/

Slobbe, C., Mirosa, M., & Thomson, C. (2016). University foodservices' potential for providing environmental education to students. Proceedings of the Dietitians New Zealand National Meeting: Nourishing Our Knowledge. (pp. 27). Retrieved from http://dietitians.org.nz/

Eyres, G., Gould, B., Ting, V., Leus, M., Richter, T., Silcock, P., & Bremer, P. (2016). Characterisation of New Zealand hop character and the impact of yeast strain on hop derived compounds in beer. Proceedings of the 34th Asia Pacific Convention of the Institute of Brewing and Distilling. Retrieved from http://convention2016.ibdasiapac.com.au/

Richter, T., Eyres, G., Silcock, P., & Bremer, P. (2016). Identification of hop-derived aroma compounds in beer from Nelson Sauvin hops. Proceedings of the 34th Asia Pacific Convention of The Institute of Brewing and Distilling. Retrieved from http://convention2016.ibdasiapac.com.au/

Slobbe, C., Mirosa, M., & Thomson, C. (2015). Fostering environmental education within a university campus food outlet environment. Proceedings of the Nutrition Society of Australia, 39, (pp. 153). Sydney, Australia: Nutrition Society of Australia. [Abstract]

Shavandi, A., Bekhit, A. E.-D., Sun, Z., & Ali, A. (2015). Waste mussel shells to bone substitute. Proceedings of the 27th National Conference on Microscopy. Retrieved from http://microscopy2015.otago.ac.nz/index.html

Okoro, O. V., Sun, Z., & Birch, J. (2015). Development of an integrated system for meat processing waste management and utilisation. Proceedings of the Otago Energy Research Centre (OERC) Symposium. (pp. 19). Retrieved from http://www.otago.ac.nz/oerc/

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2015). The capability of transmission electron microscopy to study the effects of green tea catechins on the microstructure of a hard full-fat cheese. Proceedings of the 27th National Conference on Microscopy. Retrieved from http://microscopy2015.otago.ac.nz/index.html

Bradbury, K. E., Williams, S. M., Mann, J. I., Oey, I., Aitchison, C., Parnell, W., Fleming, L., Brown, R. C., & Skeaff, C. (2015). Blood folate status of NZ women after a countrywide voluntary programme by the bakingindustry to fortify bread with folate. Proceedings of the Nutrition Society of Australia, 39, (pp. 71). Sydney, Australia: Nutrition Society of Australia. [Abstract]

Everett, D. W., Kathriarachchi, K., Zheng, H., & Benjamin, O. (2014). Why structure is important for flavour development and release. Proceedings of the 2nd International Dairy Federation Symposium (IDF) of Microstructure of Dairy Products & the 5th IDF Symposium on Science and Technology of Fermented Milk. Retrieved from http://dairyscienceconf.com/

Flint, S., Naila, A., Mohamed, S., Palmer, J., Fletcher, G., Bremer, P., … Pitt, J. (2014). Food safety issues in the Maldives. Proceedings of the 17th World Congress of Food Science and Technology (IUFoST): Research that Resonates. Retrieved from http://iufost2014.org/

Greer, J., Mirosa, M., & Spence, H. (2014). Measuring stakeholder attitudes to help localise a university college's food service. Nutrients, 6(11), (pp. 4735). doi: 10.3390/nu6114731

Zheng, H., Gordon, K. C., Jimenez-Flores, R., & Everett, D. (2014). Characterization of interactions between volatile organic compounds and milk fat globules by confocal Raman microscopy. Proceedings of the 2nd International Dairy Federation Symposium (IDF) of Microstructure of Dairy Products & the 5th IDF Symposium on Science and Technology of Fermented Milk. Retrieved from http://dairyscienceconf.com/

Rashidinejad, A., Everett, D., Birch, J., & Sun-Waterhouse, D. (2014). Antioxidant activity after in vitro gastrointestinal digestion of cheese containing catechins encapsulated within liposomes. Journal of Dairy Science, 97(E-Suppl. 1), (pp. 173). [Abstract]

Roohinejad, S., Whitmore, G., Bremer, P., Everett, D. W., & Oey, I. (2014). Combined effect of thermal and pulsed electric field processing on the physicochemical properties of β-carotene fortified water [Verbal presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Roohinejad, S., Whitmore, G., Bremer, P., Everett, D. W., & Oey, I. (2014). Combined effect of thermal and pulsed electric field processing on the physicochemical properties of β-carotene fortified water [Poster presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Faridnia, F., Bremer, P., Burritt, D. J., & Oey, I. (2014). Combined effects of pulsed electric field processing on selected quality attributes of beef outside flat (Biceps femoris) [Poster presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Faridnia, F., Bremer, P., Burritt, D. J., & Oey, I. (2014). Combined effects of pulsed electric field processing on selected quality attributes of beef outside flat (Biceps femoris) [Verbal presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Everett, D., Kathriarachchi, K., Paiboonsiri, D., & Zheng, H. (2014). Strategies for improving the flavour of low-fat and recombined milk cheese: A colloid structural approach. Proceedings of the 17th World Congress of Food Science and Technology (IUFoST): Research that Resonates. Retrieved from http://iufost2014.org/

Alothman, M., Lusk, K., Silcock, P., & Bremer, P. (2014). Consumer perception of fresh chilled pasteurized milk during storage and relationship to microbial numbers and volatile organic compound production. Proceedings of the 17th World Congress of Food Science and Technology (IUFoST): Research that Resonates. Retrieved from http://iufost2014.org/

Stein, K., Rosin, C., Johnson, M., Carter, L., & Mirosa, M. (2014). Maori women & food sovereignty. In T. Konlechner & S. Connelly (Eds.), Proceedings of the Postgraduate Symposium. (pp. 56). Retrieved from http://www.geography.otago.ac.nz/resources

Ponnampalam, E. N., Bekhit, A. A., Fahri, F. T., Linden, N., & Hopkins, D. L. (2013). Muscle antioxidant potential and oxidative process of meat in lambs fed traditional diets. Australasian Medical Journal, 6(11), (pp. 604). [Abstract]

Goonan, S., Mirosa, M., & Spence, H. (2013). Hospital food waste: A qualitative study of food production and pre-consumption food waste. Nutrition & Dietetics, 70(Suppl. 2), (pp. 13-14). doi: 10.1111/1747-0080.12065

Zheng, H., Jiménez-Flores, R., & Everett, D. (2013). Centrifugal washing processes reveal lipid organization of bovine milk fat globule membrane (MFGM). Journal of Dairy Science, 96(E-Suppl. 1), (pp. 394). [Abstract]

Mirosa, M., & Wooliscroft, B. (2013). Experiencing vulnerability “everyday”: Food choice. Proceedings of the 38th Annual Macromarketing Conference. (pp. 39). Macromarketing Society. [Abstract]

Mirosa, M. (2013). A blog-based research journal to accompany fourth-year student dissertations. In J. McDonald, S.-K. Loke, A. McLean & M. Rajoo (Eds.), Proceedings of the Spotlight on Teaching and Learning Colloquium. (pp. 19). Dunedin, New Zealand: HEDC, University of Otago. [Abstract]

Niimi, J., Eddy, A. I., Overington, A. R., Bremer, P. J., Silcock, P., & Delahunty, C. M. (2013). Quantification of the relative contributions of taste and aroma to cheese flavour using simultaneous gustometry olfactometry. Proceedings of the 245thAmerican Chemical Society (ACS) National Meeting & Exposition. Retrieved from http://abstracts.acs.org/chem/245nm/program/view.php?obj_id=177312&terms=

Peniamina, R., Mirosa, M., Bremer, P., & Conner, T. (2013). Development of a measure to determine the impact of food allergies on the daily lives of food allergic adults. Allergy, 68(Suppl. 97), (pp. 320). doi: 10.1111/all.12250

Zheng, H., Jiménez-Flores, R., & Everett, D. (2013). From giant unilamellar vesicles (GUVs) to lipid organization of bovine milk fat globule membrane (MFGM). Journal of Dairy Science, 96(E-Suppl. 1), (pp. 394). [Abstract]

Zheng, H., & Everett, D. (2013). Centrifugal washing processes reveal the protein structure of the bovine milk fat globule membrane (MFGM). Proceedings of the Institute of Food Technologists (IFT) Annual Meeting. Retrieved from http://www.ift.org/meetings-and-events.aspx

Sharma, P., Bremer, P., Oey, I., & Everett, D. (2013). Effect of PEF pasteurization on bovine raw milk components. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting. Retrieved from http://www.ift.org/meetings-and-events.aspx

Bekhit, A. E.-D., van de Ven, R., Hopkins, D. L., Suwandy, V., & Fahri, F. (2013). Effect of pulsed electric field treatment on cold boned muscles of different potential tenderness. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering. Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html

Abbott, M., Mirosa, M., & Morrissey, J. (2012). Sustainability in the food system: Identifying levers for change through application of socio-technical systems model. Proceedings of the Eighth International Conference on Environmental, Cultural, Economic and Social Sustainability. Retrieved from http://2012.onsustainability.com/index.html

Peniamina, R., Mirosa, M., Conner, T., & Bremer, P. (2012). Food allergies: Understanding the issues from a consumer perspective. Proceedings of the Asia Pacific Association for Consumer Research (ACR) Conference. (pp. 26). Retrieved from http://www.acrweb.org/nzacr/Public/index.aspx

Benjamin, O., Silcock, P., & Everett, D. (2012). Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under oral conditions. Proceedings of the International Dairy Federation (IDF) World Dairy Summit. [CD-ROM] [Abstract]

Tey, S., Brown, R., Gray, A., Chisholm, A., & Delahunty, C. (2011). Nuts assist with weight maintenance while improving diet quality. Annals of Nutrition & Metabolism, 58(Suppl. 3), (pp. 12). doi: 10.1159/000334393

Mirosa, M., Wooliscroft, B., & Lawson, R. (2011). Dynamic ideologies: The case of slow food. Proceedings of the 39th Annual North American Conference of the Association for Consumer Research. ACR. Retrieved from http://www.acrweb.org/acr/assets/program.pdf

Mitchell, J. (2011). Obesity in New Zealand in the 20th century: A chronological history. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 29). Dunedin, New Zealand: University of Otago. [Abstract]

Oey, I., Khrisanapant, P. E., & Fleming, J. S. (2011). Influencing consumer perception and choice related to food and health. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 31). Dunedin, New Zealand: University of Otago. [Abstract]

Tey, S. L., Brown, R. C., Chisholm, A. W., Delahunty, C. M., Gray, A. R., & Williams, S. M. (2011). Effects of different forms of hazelnuts on lipid and lipoprotein mediated risk factors for cardiovascular disease and acceptance in mildly hypercholesterolaemic subjects. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 45). Dunedin, New Zealand: University of Otago. [Abstract]

Bremer, P., Silcock, P., Phillips, K., Verachia, W., Garama, D., Then, S., Carne, A., Hamid, N., … Barker, M. (2011). How science can transform a hunter/gatherer industry like the New Zealand sea urchin (Kina) industry into a highly skilled operation. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 46). Dunedin, New Zealand: University of Otago. [Abstract]

Birch, E. J., Han, J., Silcock, P., & Bell, M. (2011). Enzymatic biodiesel production from tallow. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 49). Dunedin, New Zealand: University of Otago. [Abstract]

Tengku Mohamad, T. R., & Birch, E. J. (2011). Physicochemical characterisation of refined hoki oil, crude hoki oil and crude tuna oil. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 50). Dunedin, New Zealand: University of Otago. [Abstract]

Everett, D. W. (2011). The story of rotting milk in New Zealand: A century, and more, of cheesemaking. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 51). Dunedin, New Zealand: University of Otago. [Abstract]

Everett, D. W., Zheng, H., & Paiboonsere, D. (2011). Structure and functionality of the milk fat globule membrane. In S. Arora, P. Sharma, R. R. B. Singh, A. K. Singh, K. Khamrui & L. Sabikhi (Eds.), Proceedings of the International Conference on Functional Dairy Foods: Foods Beyond Nutrition. (pp. 4-5). Karnal, India: Intech. [Abstract]

Everett, D. (2011). Maintaining cheese quality with lower salt levels: Insights and advancements. Proceedings of the Dairy Innovation Summit. Retrieved from http://www.conferenz.co.nz/conferences/dairy-innovation-summit

Bekhit, A. E. D., Richardson, A., MacLennan, G., Lindsay, S., & Grant, C. (2011). Brief communication: Effect of red wine lees on lamb meat quality. Proceedings of the New Zealand Society of Animal Production, 71, (pp. 211-213). [Abstract]

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2011). The release of peptides by in-vitro digestion of fermented red deer (Cervus elaphus) and cow (Bos primigenius) milk. Proceedings of the Nutrition Society of Australia, 35, (pp. 66). [Abstract]

Chisholm, A., Tey, S., Brown, R., Gray, A., & Delahunty, C. (2010). Effects on CVD risk factors of adding ground, sliced and whole hazelnuts to customary diets of hypercholesterolaemic men and women. Atherosclerosis Supplements. 11(2). doi: 10.1016/S1567-5688(10)70559-6

Mirosa, M., Lawson, R., & Gnoth, D. (2010). Personal values and energy efficiency. Proceedings of the Otago Energy Research Centre (OERC) Symposium: Energy Future. Retrieved from http://www.otago.ac.nz/oerc/

Gallier, S., Gragson, D. E., Jiménez-Flores, R., & Everett, D. W. (2010). Understanding the milk fat globule membrane structure by microscopy techniques and the use of model systems [Extended abstract]. Proceedings of the International Dairy Federation (IDF) Symposium on Microstructure of Dairy Products. (pp. 42-43). Retrieved from http://www.idfmic2010.no/page?id=1822

Oey, I. (2010). Development of functional foods based on intelligent choice of food ingredients and processing condition. Proceedings of the Japan-New Zealand Joint Workshop on Functional Food. Retrieved from http://www.jst.go.jp/sicp/ws2010_nz/abstract/abstract_13.pdf

Gallier, S., Gragson, D., Jiménez-Flores, R., & Everett, D. W. (2010). Understanding the milk fat globule membrane structure by microscopy techniques and the use of model systems. Proceedings of the International Dairy Federation (IDF) Symposium on Microstructure of Dairy Products. (pp. 20). Retrieved from http://www.idfmic2010.no/page?id=3242

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2010). Bioactive peptides from red deer (Cervus elaphus) milk. Proceedings of the International Dairy Federation (IDF) World Dairy Summit. IDF. Retrieved from http://www.wds2010.com/

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Conference Contribution - Poster Presentation (not in published proceedings)

Gould, B., Eyres, G. T., & Bremer, P. J. (2015, June-July). Impact of yeast and hops on flavour and aroma generation in beer. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Mangan-Walker, E., Panton, S., Rutene, T., Wong, B., & Mirosa, M. (2015, June-July). Chinese consumers' perceptions of food-related health benefits. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Faridnia, F., Burritt, D., Bremer, P., & Oey, I. (2015, June-July). Effects of pulsed electric fields on cell permeability and integrity of potato tubers. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Peng, M., & Hautus, M. J. (2015, June-July). Measuring panellist detection thresholds: A comparison of two common sensory methods. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Oey, I., Bindrich, U., Philipp, C., & Silcock, P. (2015, June-July). Properties of heat-pressure structured rice-starch, pea protein and soybean protein. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Zolfaghari, Z., Eyres, G., & Birch, J. (2015, June-July). Determination of thermal behaviour of New Zealand unifloral honeys using DSC and TGA. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Wilson, T., Lusk, K., Hernandez, M., & Silcock, P. (2015, June-July). Research into the flavour profile of natural coffee. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Wilton, V., Bekhit, A. E.-D., & Shavandi, A. (2015, June-July). Upgrading the utilisation of New Zealand's Kina (Evechinus chloroticus) waste. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Teo, A., Dimartino, S., Goh, K. K. T., Wen, J., Oey, I., Ko, S., … Lee, S. (2015, June-July). Characterisation of interfacial bi-layer or complex structures of Nano emulsions coated with WPI and lactoferrin studied by Quartz Crystal Microbalance with Dissipation (QCM-D). Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Pickup, W., Bremer, P., & Peng, M. (2015, June-July). Sensory profiling of New Zealand apples: A comparison between Quantitative Descriptive Analysis and Napping®. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Fernandez-Alduenda, M. R., Lusk, K., Silcock, P., & Birch, J. (2014, July). Understanding expert tasting styles: Using descriptive cupping to analyse tasters' quality criteria. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Ting, V. J. L., Silcock, P., Bremer, P. J., & Biasioli, F. (2014, July). X-ray micro-computer tomography: Visualising apple microstructure. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Kethireddy, V., Leong, S. Y., Bremer, P., & Oey, I. (2014, July). Effect of pulsed electric field processing on natural wine yeast during maceration of New Zealand grown Merlot. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014, July). The effect of information on Chinese consumers' perceptions of high pressure processing and pulsed-electric field technologies and their treated food products. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014, July). The feasibility of manufacturing a functional cheese enriched with liposomal encapsulated green tea catechins. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Sotelo, K. A., Hamid, N., & Oey, I. (2014, July). Effect of pulsed electric field processing on the physiochemical, flavour quality, and functional properties of cherry fruit chunks in solution. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Leong, S. Y., Richter, L.-K., Knon, D., & Oey, I. (2014, July). Pulsed electric field improves processing line of frozen or canned carrots through efficient enzyme inactivation and cutting force reduction. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Ye, Z., Bekhit, A. E.-D., Harrison, R., Zhao, J., & Hider, R. (2014, July). Characterisation of New Zealand commercial wine lees. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Ye, Z., Bekhit, A. E.-D., Harrison, R., Zhao, J., & Hider, R. (2014, July). Effect of wine lees oxidation on its biological activities. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Roohinejad, S., Oey, I., Everett, D. W., & Wen, J. (2014, July). Effect of oil type and fatty acid chain length on the formation of β-carotene microemulsions for application in food science. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Rashidinejad, A., Birch, J., Sun-Waterhouse, D., & Everett, D. W. (2014, November). Soy lecithin liposomes as delivery vehicles for green tea catechin and epigallocatechin gallate incorporated into cheese. Poster session presented at the Ninth Cheese Symposium, Cork, Ireland.

Teh, S.-S., & Birch, E. J. (2013, June). Physicochemical properties and fatty acid acyl distribution of cold-pressed hemp, flax and canola seed oils. Poster session presented at the 27th Nordic Lipid Forum Symposium, Helsinki, Finland.

Rashidinejad, A., Everett, D., Birch, J., & Sun-Waterhouse, D. (2013, July). The effect of fruit extracts on antioxidant activity and phenolic contents of whey proteins. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2013, July). Thinking about exporting to China? Experiences and reflections when conducting consumer research in China. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Faridnia, F., & Oey, I. (2013, July). Effect of pulsed electric field processing (PEF) on selected quality traits of beef longissimus dorsi muscles. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Lei, J., & Birch, J. (2013, July). Characterisation, dehydration and oil properties of rose hips (Rosa spp.) grown in Central Otago region. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Tengku Mohamad, T. R., & Birch, J. (2013, July). Effects of solvent fractionation on nutritional properties and oxidative stability of refined hoki oil. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Leong, S. Y., Clapperton, D., & Oey, I. (2013, July). Impact of pulsed electric field processing on peroxidase and carotenoids in carrot smoothies. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Leong, S. Y., & Oey, I. (2012, June). Comparisons of conventional processing methods on the stability of phytochemical compounds in summer fruits and vegetables. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Fern, C. B. S., Bekhit, A. E.-D., Carne, A., & McConnell, M. (2012, June). Screening and comparison of animal blood bioactivity. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Jodjaja, T., Bekhit, A. E.-D., & Bekhit, A. (2012, June). Optimisation of the extraction system and method of hydrolysis for indirect quantification of cyanogenic glycosides in flaxseed meal. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Taylor, J., Bekhit, A. E.-D., & Schultz, M. (2012, June). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Bekhit, A. E.-D. (2012, June). Can information influence the value and quality perception of beef? Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Paiboonsiri, D., & Everett, D. W. (2012, May). Production of volatile compounds in recombined milk cheese. Poster session presented at the 6th International Dairy Federation (IDF) Cheese Ripening & Technology Symposium, Madison, Wisconsin.

Bradbury, K., Williams, S., Oey, I., Mann, J., & Skeaff, C. M. (2012, July). Serum and erythrocyte folate status of New Zealand women of childbearing age following the introduction of a new voluntary bread folic acid fortification programme. Poster session presented at the Federation of American Societies for Experimental Biology (FASEB) Summer Research Conferences: Folic Acid, Vitamin B12 & One Carbon Metabolism, Crete, Greece.

Ting, V. J. L., Soukoulis, C., Aprea, E., Romano, A., Silcock, P., Bremer, P., … Biasioli, F. (2012, June). In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with genetic, textural and physicochemical parameters. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Tengku Mohamad, T. R., & Birch, E. J. (2012, June). Thermal characteristics and oxidative stability of refined hoki oil. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

The, K. H., Flint, S., Palmer, J., Lindsay, D., Andrewes, P., & Bremer, P. (2012, June). Increased lipolysis within cells originating from dairy biofilms. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Raseetha, S., Oey, I., Burritt, D. J., Heenan, S., & Hamid, N. (2012, June). Quality evaluation of fresh-cut broccoli florets (Brassica oleracea L. Italica). Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Teh, S.-S., & Birch, J. (2012, June). Physicochemical and quality characteristics of cold-pressed hemp, flax and rape seed oils. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2012, October). Cross-cultural evaluation of consumers' perceptions towards high pressure processing technology. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Leong, S. Y., Clapperton, D., & Oey, I. (2012, October). Stability of peroxidase and carotenoids in carrot smoothie towards pulsed electric field processing. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Roohinejad, S., Oey, I., & Everett, D. W. (2012, October). Effect of pulsed electric field treatment time and frequency on the extraction of carotenoids from New Zealand carrot puree. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Sharma, P., Bremer, P., Oey, I., & Everett, D. (2012, October). Effect of pulsed electric field processing on whole milk. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Woolf, A., Wibisono, R., Farr, J., Wohler, M., Oey, I., Hallett, I., … Requejo-Jackman, C. (2012, October). High pressure processing of avocado slices. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Raseetha, S., Oey, I., Heenan, S., Burritt, D., & Hamid, N. (2012, June). Chemometric modeling to correlate volatile profle and antioxidant enzymes: Case study on broccoli (Brassica oleracea L. var. italica) florets after harvest. Poster session presented at the Institute of Food Technologists (IFT) Annual Meeting + Food Expo, Las Vegas, USA.

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. D., Morton, J. D., & Clucas, L. (2012, November). The composition and immunomodulatory properties of milk from red deer and cows. Poster session presented at the 46th Annual Conference of the Nutrition Society of New Zealand: Frontiers in Nutrition, Auckland, New Zealand.

Bekhit, A. E. A., McConnell, M., Bekhit, A. A., Cheng, V. J., & Harrison, R. (2011, August). The potential use of red wine lees in health applications. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Roohinejad, S., Oey, I., Everett, D. W., & Burritt, D. J. (2011, August). Physicochemical modification of pectin: Characterization and evaluation of its new properties. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Tengku Mohamad, T. R., & Birch, E. J. (2011, October). Thermal analysis of refined hoki oil by differential scanning calorimetry and thermogravimetry. Poster session presented at the International Fisheries Symposium (IFS): Towards a Sustainable Fisheries in South East Asia, Terengganu, Malaysia.

Hall, S., & Birch, E. J. (2011, August). Analysis of New Zealand cranberry. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Ur-Rehman, & Birch, E. J. (2011, August). Composition and frying stability of Brassica oils. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Ye, Z., Bekhit, A. E. A., & Harrison, R. (2011, August). Characterization of bioactive compounds in wine lees. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Silcock, P., Soukoulis, C., Heenan, S., Biasioli, F., Aprea, E., Cappellin, L., & Gasperi, F. (2011, August). Proton transfer reaction time of flight mass spectrometry (PTR-TOF-MS) to determine changes in flavour compounds during lagrein red wine maturation in wooden and stainless steel vessels. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Tey, S. L., Brown, R., Chisholm, A., Gray, A., & Delahunty, C. (2011, August). Consumers' acceptance for different forms and types of nuts following repeated consumption. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Raseetha, S., Heenan, S. P., Oey, I., Burritt, D. J., & Hamid, N. (2011, August). Fingerprinting technique as a tool to assess the quality of broccoli (Brassica oleracea L. italica) based on volatiles release and enzyme activity. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Wawire, M. M., Oey, I., Mathooko, F. M., Njoroge, C. K., Shitanda, D., & Hendrickx, M. (2011, August). Stability of ascorbic acid oxidase in African cowpea leaves (Vigna unguiculatta) at different maturity stages. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Woolf, A. B., Wibisono, R., Farr, J., Richter, L., Wohler, M., Oey, I., … Requejo-Jackman, C. (2011, August). Early findings on high pressure processing of NZ avocado fruit slices. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Leong, S. Y., & Oey, I. (2011, August). Phytochemical content of summer fruits and vegetables grown in the Otago region. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Petermann, R., Mirosa, M., Heenan, S., & Bremer, P. (2011, June-July). How do extrinsic and intrinsic dimensions influence consumer’s overall perception of wine quality? Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Bah, C. S. F., Fang, E. F., Ng, T. B., McConnell, M. A., & Bekhit, A. E.-D. A. (2011, June-July). Screening of bioactivity in the roles of five commercial New Zealand fish species. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Oey, I., Verlinde, P., & Hendrickx, M. (2011, June-July). Folate stability and polyglutamate profile of vegetables after high hydrostatic pressure processing. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Leong, S. Y., & Oey, I. (2011, June-July). Evaluation of phytochemical compounds in summer fruits and vegetables grown in Otago. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Opatha Vithana, N. L., Mason, S. L., Bekhit, A. E. A., & Morton, J. D. (2011, November-December). The release of peptides by in-vitro digestion of fermented red deer (Cervus elaphus) and cow (Bos primigenius) milk. Poster session presented at the Joint Annual Scientific Meeting of the Nutrition Society of New Zealand and the Nutrition Society of Australia: Green & Lean, Queenstown, New Zealand.

Tengku Mohamad, T. R. (2011, September). Positional distribution of fatty acids in refined and crude hoki oils by 1,3 specific hydrolysis using pancreatic lipase. Poster session presented at the 9th Euro Fed Lipid Congress: Oils, Fats and Lipids for a Healthy and Sustainable World, Rotterdam, The Netherlands.

Tengku Mohamad, T. R., & Birch, E. J. (2011, November). Assessment of oxidative stability of hoki oil and its ethyl esters by thermal analysis. Poster session presented at the American Oil Chemists' Society (AOCS) Australasian Section Biennial Workshop: Fats and Oils: Industry, Innovation and Health, Adelaide, Australia.

Rehman, A.-U., & Birch, E. J. (2011, November). Composition and frying stability of Brassica oils. Poster session presented at the American Oil Chemists' Society (AOCS) Australasian Section Biennial Workshop: Fats and Oils: Industry, Innovation and Health, Adelaide, Australia.

Bah, C. S. F., Fang, E. F., Ng, T. B., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2011, June-July). Antiproliferative and nitric oxide-inducing activities of a rhamnose-binding chinook salmon roe lectin. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Bah, C. S. F., Bekhit, A. E.-D., & McConnell, M. A. (2011, November). New insights for old tricks: Manipulating the hemagglutination activity of Chinook salmon roe lectin through traditional fish processing techniques. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Taylor, J., Bekhit, A. E.-D., & Schultz, M. (2011, November). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. Poster session presented at the New Zealand Society of Gastroenterology & NZNO Gastroenterology Nurses Section Annual Scientific Meeting, Dunedin, New Zealand.

Ye, Z., Bekhit, A. E.-D., & Harrison, R. (2011, November). Characterization of bioactive compounds in wine lees. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Bekhit, A. E.-D. A., McConnell, M., Bekhit, A. A., Cheng, V. J., & Harrison, R. (2011, November). The potential use of red wine lees in health applications. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Taylor, J., Bekhit, A. E.-D., & Schultz, M. (2011, November). Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties. Poster session presented at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry, Auckland, New Zealand.

Gallier, S., Gragson, D., Everett, D. W., & Jiménez-Flores, R. (2010, June). Comparison of native and model membrane systems to understand lipid-protein interactions in the milk fat globule membrane. Poster session presented at the International Dairy Federation (IDF) Symposium on Microstructure of Dairy Products, Tromsø, Norway.

Raseetha, S., Oey, I., Heenan, S., & Hamid, N. (2010, June). Effect of mechanical treatments on the volatile profile of broccoli (Brassica oleracea L. italica). Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Inspiration → Prosperity, Auckland, New Zealand.

Benjamin, O., Leus, M., & Everett, D. W. (2010, November). Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method. Poster session presented at the International Dairy Federation (IDF) World Dairy Summit, Auckland, New Zealand.

Raseetha, S., Heenan, S., Silcock, P., Hamid, N., & Oey, I. (2010, August). New strategy to assess the quality of horticulture products based on real time monitoring of volatile composition as a function of enzymatic changes using proton transfer reaction mass spectometry (PTR-MS): Case study on broccoli (Brassica oleracea L. italica). Poster session presented at the 5th Innovative Foods Conference: Higher Valued Foods (FIESTA), Melbourne, Australia.

Chisholm, A., Tey, S. L., Brown, R., Gray, A., & Delahunty, C. (2010, July). The effect of ground, sliced and whole hazelnuts on the dietary profile and CVD risk factors in hyperlipidaemic men and women. Poster session presented at the Heart UK 24th Annual Conference: HDL - Can Good Cholesterol Do Better?, Edinburgh, UK.

Han, J., Silcock, P., Bell, M., & Birch, J. (2010, November). Enzymatic biodiesel production from tallow. Poster session presented at the 8th Euro Fed Lipid Congress: Oils, Fats and Lipids: Health & Nutrition, Chemistry & Energy, Munich, Germany.

Lusk, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010, September). Modified hedonic scaling method to incorporate a product's use context in a laboratory test setting. Poster session presented at the Fourth European Conference on Sensory and Consumer Research: A Sense of Quality, Vitoria-Gasteiz, Spain.

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Conference Contribution - Verbal presentation and other Conference outputs

Okoro, O., Sun, Z., & Birch, J. (2017, January). Process design of the hydroesterification of meat processing dissolved air flotation sludge for biodiesel production: Simulation study and preliminary economic assessment. Verbal presentation at the 6th International Conference on Biorefinery (ICB), Christchurch, New Zealand.

Valentine, O., Sun, Z., & Birch, J. (2016, November). Fuel properties of biodiesel from low grade lipid extracts derived from locally sourced meat processing dissolved air flotation sludge. Verbal presentation at the Science Symposium: International Biofuels Developments, Rotorua, New Zealand.

Shavandi, A. (2015, June-July). Adding value to seafood waste: Current and future trends. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Slobbe, C., Mirosa, M., & Thomson, C. (2015, December). Fostering environmental education within university foodservice. Verbal presentation at the Postgraduate & Early Career Nutrition Conference, Wellington, New Zealand.

Kethireddy, V. (2015, June-July). Study into sub lethal injusty and inactivation of S. cerevisiae. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Ali, M. A., & Bekhit, A. E. D. (2015, February). Reconstituted keratin nanofibres: Potential for biomedical applications. Verbal presentation at the Seventh International Conference on Advanced Materials & Nanotechnology (AMN-7), Nelson, New Zealand.

Eyres, G. T., & Silcock, P. (2015, June-July). Utilising volatile aroma analysis for understanding flavour perception. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Silcock, P., & Bremer, P. (2015, June-July). Using consumer oriented quality measures to build value. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015, June-July). Chinese consumers' perceptions and acceptance of beverages treated using thermal, high hydrostatic pressure processing and pulsed electric field technologies. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Everett, D. W. (2014, September). The future of dairy research in New Zealand. Invited presentation at the Foodtech Packtech Seminar: Adding Value to New Zealand's Food Chain, Auckland, New Zealand.

Everett, D. W., Kathriarachchi, K., Sharma, P., & Zheng, H. (2014, November). The impact of cheese colloidal structure on flavour development. Verbal presentation at the Ninth Cheese Symposium, Cork, Ireland.

Greer, J., Spence, H., & Mirosa, M. (2014, August). Exploring attitudes with Q methodology in a dietetic setting. Verbal presentation at the Postgraduate & Early Career Nutrition Conference, Dunedin, New Zealand.

Leong, S. Y. (2014, July). Enhancing cold maceration of wine grapes using pulsed electric field processing. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Oey, I. (2014, July). PEF potential applications for New Zealand industries. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Bekhit, A. E.-D. (2014, July). Manipulation of meat texture: Methods, benefits and consequences on other quality attributes. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Rashidinejad, A. (2014, July). The in vitro recovery of liposomal encapsulated green tea catechins incorporated into low-fat cheese. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Shavandi, A. (2014, July). Synthesis of nano-hydroxyapatite from waste mussel shells. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Eyres, G. (2014, July). Opportunities for understanding dynamic flavour perception. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Teh, S. S., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2014, October). Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zinginbain. Verbal presentation at the International Society for Nutraceuticals and Functional Foods (ISNFF) Annual Meeting: Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, Istanbul, Turkey.

Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. (2014, October). Production of a functional cheese enriched with liposomal encapsulated green tea catechins. Verbal presentation at the International Society for Nutraceuticals and Functional Foods (ISNFF) Annual Meeting: Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, Istanbul, Turkey.

Eyres, G. T., Marriott, P. J., Leus, M., & Lysaght, B. (2014, September). Characterisation of character impact aroma compounds in hop essential oils. Verbal presentation at the 14th Weurman Flavour Research Symposium, Cambridge, UK.

Woodard, K., Bremer, P., & Rolston, A. (2013, November). New food safety technologies. Verbal presentation at the Global Food Safety Forum (GFSF), Dunedin, New Zealand.

Mirosa, M. (2013, November). Waging war against food waste. Verbal presentation at the New Zealand Guild of Food Writers Conference, Dunedin, New Zealand.

Tengku Mohamad, T. R., & Birch, E. J. (2013, June). Fatty acid positional distribution, thermal properties and effect of solvent fractionation on hoki and tuna oils. Verbal presentation at the 27th Nordic Lipid Forum Symposium, Helsinki, Finland.

Sharma, P., Bremer, P., Oey, I., & Everett, D. (2013, July). Pulsed electric field pasturisation and its effect on milk components. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Alothman, M. (2013, July). In pasturised fresh chilled milk, do increases in bacterial numbers over time relate to changes in volatile compound production and to its sensory profile? Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Ha, M., Bekhit, A. E.-D., & Carne, A. (2013, February). Enrichment for low abundant proteins and peptides from ruminant milk. Verbal presentation at the 38th Lorne Conference on Protein Structure and Function, Lorne, Australia.

Everett, D. W. (2013, September). Mining milk for valuable ingredients: The milk fat globule membrane. Keynote presentation at the 2nd Annual World Congress of Food Science and Technology, Hangzhou, China.

Everett, D. W., Benjamin, O., Kathriarachchi, K., Sharma, P., & Zheng, H. (2013, September). The importance of the milk fat globule membrane on flavor and structure of dairy products. Verbal presentation at the 2nd Annual World Congress of Food Science and Technology, Hangzhou, China.

Everett, D., & Benjamin, O. (2013, July). Designing emulsions for stability and volatile flavour release. Invited presentation at the 46th Annual Australian Institute of Food Science and Technology (AIFST) Convention: Yesterday, Today, Tomorrow, Brisbane, Australia.

Kathriarachchi, K. V., Everett, D. W., & Leus, M. (2013, September). Oxidation of aldehydes by xanthine oxidase on the surface of emulsions and washed milk fat globules. Verbal presentation at the 8th NIZO Dairy Conference: Functional Enzymes for Dairy Applications, Papendal, The Netherlands.

Mirosa, M. (2012, January). Social Science: Food for thought. Invited presentation at the Otago University Advanced School Sciences Academy's January Camp, Dunedin, New Zealand.

Oey, I. (2012, June). New advancements on pulsed electric field processing and challenges for New Zealand. Verbal presentation at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

Brown, R., Tey, S. L., Gray, A., Chisholm, A., & Delahunty, C. (2012, November). Effects of nut consumption in comparison to other energy-dense snack foods on energy balance and diet quality authors. Verbal presentation at the 46th Annual Conference of the Nutrition Society of New Zealand: Frontiers in Nutrition, Auckland, New Zealand.

Tey, A., Brown, R., Gray, A., Chisholm, A., & Delahunty, C. (2012, November). Dose-response effect of hazelnut consumption on CVD risk factors and acceptance in overweight and obese individuals. Verbal presentation at the 46th Annual Conference of the Nutrition Society of New Zealand: Frontiers in Nutrition, Auckland, New Zealand.

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., Mason, S., & Zhao, J. (2011, April). Nutritional value of mutton bird: Composition and seasonal variation. Verbal presentation at the 4th International Conference for the Saudi Society of Agricultural Sciences, Al-Khattah City, Saudi Arabia.

Oey, I., & Araya, X. T. (2011, June-July). HPP research and practise in New Zealand. Verbal presentation at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Tengku Mohamad, T. R., & Birch, E. J. (2011, October). Enhancement of omega-3 fatty acids in refined hoki oil. Verbal presentation at the International Fisheries Symposium (IFS): Towards a Sustainable Fisheries in South East Asia, Terengganu, Malaysia.

Morrissey, J., Mirosa, M., & Abbott, M. (2011, December). Sustainable food-systems: A socio-technical perspective on understanding food-related waste. Verbal presentation at the XVIII Agri-Food Research Conference: Sustainabilities, Justice and Agriculture in the Asia-Pacific Region, Canberra, Australia.

Oey, I. (2011, August). Use of food processing to increase stability and functionality of bioactive compounds in horticultural produce. Verbal presentation at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Chisholm, A., Tey, S. L., Brown, R., Gray, A., & Delahunty, C. (2011, August). The effect of ground, sliced and whole hazelnuts on the dietary profile and CVD risk factors in hyperlipidaemic men and women. Verbal presentation at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Oey, I. (2011, November). Preventing loss of key nutrients during high pressure and thermal treatment of foods. Verbal presentation at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry: Whole Foods and Novel Ingredients, Auckland New Zealand.

Benjamin, O., Silcock, P., Kieser, J., & Everett, D. W. (2011, November). A model mouth design to study the release of volatile compounds during swallowing under the influence of tongue pressure. Verbal presentation at the European Federation of Food Science & Technology (EFFoST) Annual Meeting: Process-Structure-Function Relationships, Berlin, Germany.

Benjamin, O., Silcock, P., Leus, M., & Everett, D. W. (2011, September). Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers. Verbal presentation at the 7th NIZO Dairy Conference: Flavour and Texture: Innovations in Dairy, Papendal, The Netherlands.

Abbott, M., Mirosa, M., & Morrissey, J. (2011, November). Food for thought: The relationship between energy and food-related waste in New Zealand. Verbal presentation at the Otago Energy Research Centre (OERC) Symposium: Futures & Prospects, Dunedin, New Zealand.

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., Mason, S., Osman, K. A., & Clucas, L. (2011, April). Toxicological study on the safety of mutton bird (Puffinus griseus): Determination of trace elements and organochlorines. Verbal presentation at the 4th International Conference for the Saudi Society of Agricultural Sciences, Al-Khattah City, Saudi Arabia.

Oey, I. (2010, August). Value addition of fruit and vegetable products by high pressure processing. Verbal presentation at the 5th Innovative Foods Conference: Higher Valued Foods (FIESTA), Melbourne, Australia.

Everett, D., Gallier, S., Benjamin, O., & Jiménez-Flores, R. (2010, June). Structure of the milk fat globule membrane layer and the implications for volatile flavour release. Verbal presentation at the Korean Society of Food Science and Technology (KoSFoST) 77th Annual Meeting: Bioconvergence for Food Innovation, Incheon, Korea.

Tengku Mohamad, T. R., & Birch, E. J. (2010, December). Fatty acids composition, cholesterol, Vitamin A and E in refined hoki oil, crude hoki oil and crude tuna oil. Verbal presentation at the Nutrition Society of New Zealand Annual Conference: Integrated Nutrition: From Cells to Sales, Wellington, New Zealand.

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Commissioned Report for External Body

Bekhit, A. E.-D. (2011). Designer enzyme tenderisers. Commissioned by Meat & Livestock Australia. Sydney, Australia: Meat & Livestock Australia Limited. 89p.

Mirosa, M., Gnoth, D., Lawson, R., & Stephenson, J. (2010). Characteristics of household energy behaviours. Commissioned by Energy Efficiency and Conservation Authority (EECA). Dunedin, New Zealand: University of Otago. 90p. [Commissioned Report for External Body].

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Working Paper; Discussion Paper; Technical Report

Bradbury, K. E., Skeaff, C. M., Oey, I., Williams, S., & Mann, J. (2011). Monitoring voluntary fortification of bread with folic acid [MAF Technical Paper No: 2011/103]. Wellington, New Zealand: Ministry of Agriculture and Forestry. 51p.

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Other Research Output

Mirosa, M., Williamson-Leadley, S., & Miller, A. (2012, November). Learning with technology: Teaching with wikis. Higher Education Development Unit Teaching Workshop, University of Otago. Dunedin, New Zealand. [Department Seminar].

Mirosa, M. (2012, September). Food waste. University of Otago Department of Human Nutrition Seminar, Dunedin, New Zealand. [Department Seminar].

Mirosa, M. (2011, August). Journeys of Discovery: PhD Graduates Reflect on their Experiences. Invited panel member at the Quality Forum, University of Otago, Dunedin, New Zealand. [Invited Seminar].

Oey, I. (2010, June). Does processing make your food healthier? University of Otago, Dunedin, New Zealand. [Inaugural Professorial Lecture].

Mirosa, M. (2010, August). Issues in consumer behaviour research methodologies: Food for thought. University of Otago Department of Food Science Seminar, Dunedin, New Zealand. [Department Seminar].

Bremer, P. (2010, November). Research at the interface: Food science, microbiology, marine science. University of Otago, Dunedin, New Zealand. [Inaugural Professorial Lecture].

Mirosa, M. (2010. September). Slow food ideology: Where from and where to? University of Otago Centre for the Study of Agriculture, Food and Environment (CSAFE) Seminar Series, Dunedin, New Zealand. [Department Seminar].

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Other - Edited Journal

Dejmek, P., Everett, D. W., Huppertz, T., Kelly, A., Roupas, P., & Smith, D. E. (Eds.). (2011). International Dairy Journal, 21 [12 issues]. [Journal Editor].

Dejmek, P., Everett, D. W., Kelly, A., Roupas, P., Smith, D. E., & Wouters, J. T. M. (Eds.). (2010). International Dairy Journal, 20 [12 issues]. [Journal Editor].

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Awarded Doctoral Degree

Lusk, K. A. (2010). Studies to improve consumer hedonic measures: A comparison of hedonic measurement techniques and the development of a method to evoke consumption contexts in a laboratory test setting (PhD). University of Otago, Dunedin, New Zealand. 252p.