Tel 64 3 479 7564 Ext 7564 Emailpat.silcock@otago.ac.nz Location Sensory Science Research Centre, 270 Leith Walk, CSB 110
About
Pat is the manager of the Product Development Research Centre (PDRC). The Product Development Research Centre is part of the Department of Food Science at the University of Otago and offers commercially focused research and consultancy services. The Product Development Research Centre undertakes projects with industry (small – medium sized enterprises to multinational companies) and other universities and research institutes that apply food science and related scientific knowledge to enhance their products or processes, and to assist their businesses achieve a competitive edge. The Centre works collaboratively with Food Science academic staff and other staff throughout the University on a project-by-project basis.
Pat has strong links with food companies and companies aligned with the food industry. He has experience working with small to medium-size enterprises, cooperatives and multinational companies, working with companies based in New Zealand, Australia, South East Asia, China, USA and Europe.
His professional specialties are in the area of food chemistry, product development, shelf life extension and calculation, food spoilage and general food consultancy.
Research
Pat's research can be largely categorised into two main themes: food quality, and microbially-induced flavour generation. He is interested in using consumers to define the quality of food and also the relationship between quality, sensory characteristics, manufacturing process and food composition and structure. The microbially induced flavour generation theme examines the role of bacteria, yeast and mould on volatile generation in fermented foods (beer, wine, coffee…) and during food spoilage. Both themes involve the use of volatile characterisation and sensory methodologies to understand changes in the flavour perception of the foods.
Pat is also a member of Food Waste Innovation, a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.
Postgraduate supervision
Pat supervises students in the areas of food quality, flavour science, sensory science and food spoilage
Current students
Chai Chun (Marcus) Loi (PhD), "Emulsifier technology to enhance emulsion stability in milk coffee beverages."
Mina Tirgar(PhD),"A Novel System for Delivery of Encapsulated Flaxseed Oil as a Functional Powder by Spray Drying."
Mohsen Zareian (PhD),"Determination of the Volatile Organic Composition of Food Spoilage Bacteria."
Completed students
Claudia Philipp(PhD), "Physicochemical behaviour of starch-protein mixtures during low-moisture extrusion."
Yafei Liu (PhD), "Effect of pulsed electric protein on protein based food products."
Aswathi Soni (PhD), "Optimisation of technologies for extension of shelf life of liquid egg white."
Amali Alahakoon (PhD), "Feasibility study of using pulsed electric field as a pretreatment to improve textural and other quality traits of sous vide meat."
Tobias Richter (PhD), "Hop aroma in beer - changes in the flavour profile associated with different yeast strains."
Valentina Ting (PhD 2015), "Real Time Monitoring of Volatile Organic Compound Release in Relation with Textural and Acoustic Characteristics in Apples."
Mario Fernandez Alduenda (PhD 2015), "Development of flavour in natural coffee."
Mohammad Alothman (PhD 2015), "Investigation of the Factors Which Limit the Shelf Life of Fresh Chilled Pasteurized Milk"
Claudia Schueuermann (PhD 2016), "Determination of the sources of compositional variation in Mount Difficulty pinot noir wines – A case study: from grape juice to wine."
Jun Niimi (2013), "Sensory crossmodal interactions in cheese."
Ofir Benjamin (2012), "Volatile release from emulsions"
Publications
Ting, V. J. L., Silcock, P., Biasioli, F., & Bremer, P. (2023). The physical and structural effects of 1-MCP on four different apple cultivars during storage. Foods, 12, 4050. doi: 10.3390/foods12224050
Journal - Research Article
Warburton, A., Eyres, G., & Silcock, P. (2023). Application of PTR-ToF-MS to monitor development of flavour in sourdough. Proceedings of the 1st International Symposium on Direct Injection Food Flavour Analytics (DIFFA). (pp. 90-92). San Michele all'Adige, Italy: Research and Innovation Centre, Fondazione Edmund Mach. Retrieved from https://www.spettrometriadimassa.it/
Conference Contribution - Published proceedings: Abstract
Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF). Innovative Food Science & Emerging Technologies, 89, 103485. doi: 10.1016/j.ifset.2023.103485
Journal - Research Article
Roberts, R., Khomenko, I., Eyres, G. T., Bremer, P., Silcock, P., Betta, E., & Biasioli, F. (2023). Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast. Journal of Mass Spectrometry, e4959. Advance online publication. doi: 10.1002/jms.4959
Journal - Research Article
Alothman, M., Bremer, P. J., Lusk, K., & Silcock, P. (2023). When does milk spoil? The use of rejection threshold methodology to investigate the influence of total microbial numbers on the acceptability of fresh chilled pasteurised milk. Beverages, 9, 53. doi: 10.3390/beverages9020053
Journal - Research Article
Pretz, D., Heyward, P. M., Krebs, J., Gruchot, J., Barter, C., Silcock, P., Downes, N., Rizwan, M. Z., Boucsein, A., Bender, J., Burgess, E. J., Boer, G. A., Keerthisinghe, P., Perry, N. B., & Tups, A. (2023). A dahlia flower extract has anti-diabetic properties by improving insulin function in the brain. Life Metabolism, 2(4), load026. doi: 10.1093/lifemeta/load026
Journal - Research Article
Rajendran, S., Silcock, P., & Bremer, P. (2023). Flavour volatiles of fermented vegetable and fruit substrates: A review. Molecules, 28, 3236. doi: 10.3390/molecules28073236
Journal - Research Other
Kumar, A., Warburton, A., Silcock, P., Bremer, P. J., & Eyres, G. T. (2023). Yeast strain influences the hop-derived sensory properties and volatile composition of beer. Foods, 12, 1064. doi: 10.3390/foods12051064
Journal - Research Article
Benitez, R., Harris, A., Mansfield, E., Silcock, P., Eyres, G., Villas-Bôas, S. G., … Ganley, A. R. D. (2023). Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae. PLoS ONE, 18(2), e0281762. doi: 10.1371/journal.pone.0281762
Journal - Research Article
Karki, R., Oey, I., Bremer, P., & Silcock, P. (2023). Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs. Food Research International, 163, 112251. doi: 10.1016/j.foodres.2022.112251
Journal - Research Article
Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). Effect of pulsed electric fields (PEF) pre-treatment on the quality of sous vide (SV) processed beef short ribs and optimisation of PEF and SV process parameters using multiple polynomial regression model. Food & Bioprocess Technology, 16, 216-231. doi: 10.1007/s11947-022-02932-y
Journal - Research Article
Roberts, R., Biasioli, F., Khomenko, I., Eyres, G., Bremer, P., & Silcock, P. (2022). Understanding the generation of volatile organic compounds by yeast during beer fermentation. Proceedings of the 7th MS Food Day. (pp. 119-121). Retrieved from https://www.spettrometriadimassa.it/congressi.html
Conference Contribution - Published proceedings: Abstract
Warburton, A., Silcock, P., & Eyres, G. T. (2022). Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread. Food Research International, 161, 111885. doi: 10.1016/j.foodres.2022.111885
Journal - Research Article
Leong, S. Y., Roberts, R., Hu, Z., Bremer, P., Silcock, P., Toepfl, S., & Oey, I. (2022). Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research, 2, 100194. doi: 10.1016/j.afres.2022.100194
Journal - Research Article
Hutchings, S. C., Guerrero, L., Smeets, L., Eyres, G. T., Silcock, P., Pavan, E., & Realini, C. E. (2022). Cross-cultural differences in the perception of lamb between New Zealand and Chinese consumers in New Zealand. Foods, 11, 2045. doi: 10.3390/foods11142045
Journal - Research Article
van Gorp, C., Eyres, G. T., Warburton, A., & Silcock, P. (2022). What volatile compounds are present in flavoured e-cigarette liquids sold in New Zealand? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S21. Retrieved from http://www.nzifst.org.nz
Conference Contribution - Published proceedings: Abstract
Adadi, P., Harris, A., Silcock, P., Bremer, P., Ganley, A., Jowett, T., Jeffs, A., & Eyres, G. (2022). Effects of sound applied during beer fermentation on yeast growth, fermentation duration, and volatile compounds. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S16. Retrieved from http://www.nzifst.org.nz
Conference Contribution - Published proceedings: Abstract
Pavan, E., Subbaraj, A. K., Eyres, G. T., Silcock, P., & Realini, C. E. (2022). Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Research International, 158, 111504. doi: 10.1016/j.foodres.2022.111504
Journal - Research Article
Karki, R., Oey, I., Bremer, P., & Silcock, P. (2022). Pulsed electric fields application in meat processing. In J. Raso, V. Heinz, I. Alvarez & S. Toepfl (Eds.), Pulsed electric fields technology for the food industry: Fundamentals and applications. (2nd ed.) (pp. 399-438). Cham, Switzerland: Springer. doi: 10.1007/978-3-030-70586-2_14
Chapter in Book - Research
Silcock, P., Khomenko, I., Then, S., & Biasioli, F. (2021). Influence of fat replacer use on volatile organic compound release in muffins. Proceedings of the American Chemical Society (ACS) Spring Meeting. Retrieved from https://www.acs.org
Conference Contribution - Published proceedings: Abstract
Purdy, V., Kebede, B., McDonald, A., Fogarty, E., Silcock, P., Beatson, R., … Eyres, G. (2021). Hop terroir in New Zealand: Expansion of the New Zealand hop industry. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S28. Retrieved from http://www.nzifst.org.nz/
Conference Contribution - Published proceedings: Abstract
Roberts, R., Eyres, G., Silcock, P., Bremer, P., & Biasioli, F. (2021). Understanding the impact of hop glycosides and biotransformation and their potential to enhance beer flavour. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S25. Retrieved from http://www.nzifst.org.nz/
Conference Contribution - Published proceedings: Abstract
Adadi, P., Harris, A., Bremer, P., Silcock, P., Ganley, A. R. D., Jeffs, A. G., & Eyres, G. T. (2021). The effect of sound frequency and intensity on yeast growth, fermentation performance and volatile composition of beer. Molecules, 26, 7239. doi: 10.3390/molecules26237239
Journal - Research Article
Gholamibozanjani, G., Leong, S. Y., Oey, I., Bremer, P., Silcock, P., & Farid, M. (2021). Heat and mass transfer modeling to predict temperature distribution during potato frying after pre-treatment with pulsed electric field. Foods, 10(8), 1679. doi: 10.3390/foods10081679
Journal - Research Article
Pavan, E., Ye, Y., Eyres, G. T., Guerrero, L., Reis, M. G., Silcock, P., … Realini, C. E. (2021). Relationships among consumer liking, lipid and volatile compounds from New Zealand commercial lamb loins. Foods, 10(5). doi: 10.3390/foods10051143
Journal - Research Article
Elbalshy, M. M., Reynolds, A. N., Mete, E., Robinson, C., Oey, I., Silcock, P., Haszard, J. J., Perry, T. L., Mann, J., & Te Morenga, L. (2021). Gelatinisation and milling whole-wheat increases postprandial blood glucose: Randomised crossover study of adults with type 2 diabetes. Diabetologia, 64, 1385-1388. doi: 10.1007/s00125-021-05400-y
Journal - Research Article
Purdy, V., Kebede, B., Beatson, R., Templeton, K., Silcock, P., & Eyres, G. T. (2021). Differences in New Zealand hop cultivars based on their unique volatile compounds: An integrated fingerprinting and chemometrics approach. Foods, 10(2), 414. doi: 10.3390/foods10020414
Journal - Research Article
Ye, Y., Eyres, G. T., Reis, M. G., Schreurs, N. M., Silcock, P., Agnew, M. P., … Realini, C. E. (2020). Fatty acid composition and volatile profile of M. longissimus thoracis from commercial lambs reared in different forage systems. Foods, 9, 1885. doi: 10.3390/foods9121885
Journal - Research Article
Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Application of a novel instantized glycerol monooleate ingredient in a protein-stabilized oil-in-water emulsion. Foods, 9(9), 1237. doi: 10.3390/foods9091237
Journal - Research Article
Xu, Z., Leong, S. Y., Farid, M., Silcock, P., Bremer, P., & Oey, I. (2020). Understanding the frying process of plant-based foods pretreated with Pulsed Electric Fields using frying models. Foods, 9(7), 949. doi: 10.3390/foods9070949
Journal - Research Other
Soni, A., Oey, I., Silcock, P., Ross, I. K., & Bremer, P. J. (2020). Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression in B. cereus spores. Journal of Food Processing & Preservation, 44, e14503. doi: 10.1111/jfpp.14503
Journal - Research Article
Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying. Journal of Food Engineering, 285, 110100. doi: 10.1016/j.jfoodeng.2020.110100
Journal - Research Article
Arcena, M. R., Leong, S. Y., Hochberg, M., Sack, M., Mueller, G., Sigler, J., Silcock, P., Kebede, B., & Oey, I. (2020). Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes. Foods, 9(4), 443. doi: 10.3390/foods9040443
Journal - Research Article
Zhang, Y., Silcock, P., Jones, J. R., & Eyres, G. T. (2020). Changes in wood smoke volatile composition by manipulating the smoke generation conditions. Journal of Analytical & Applied Pyrolysis, 148, 104769. doi: 10.1016/j.jaap.2019.104769
Journal - Research Article
Reynolds, A. N., Mann, J., Elbalshy, M., Mete, E., Robinson, C., Oey, I., Silcock, P., Downes, N., Perry, T., & Te Morenga, L. (2020). Wholegrain particle size influences postprandial glycemia in type 2 diabetes: A randomized crossover study comparing four wholegrain breads. Diabetes Care, 43, 476-479. doi: 10.2337/dc19-1466
Journal - Research Article
Arcena, M. R., Kebede, B., Leong, S. Y., Silcock, P., & Oey, I. (2020). Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International, 127, 108767. doi: 10.1016/j.foodres.2019.108767
Journal - Research Article
Leong, S. Y., Treadwell, M., Liu, T., Hochberg, M., Sack, M., Mueller, G., … Silcock, P., & Oey, I. (2020). Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration. Innovative Food Science & Emerging Technologies, 59, 102243. doi: 10.1016/j.ifset.2019.102243
Journal - Research Article
Asaduzzaman, M., Scampicchio, M., Biasioli, F., Bremer, P. J., & Silcock, P. (2020). Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system. Flavour & Fragrance Journal, 35, 34-41. doi: 10.1002/ffj.3536
Journal - Research Article
Chua, J. C. L., Hale, J. D. F., Silcock, P., & Bremer, P. J. (2020). Bacterial survival and adhesion for formulating new oral probiotic foods. Critical Reviews in Food Science & Nutrition, 60(17), 2926-2937. doi: 10.1080/10408398.2019.1669528
Journal - Research Article
Kumar, A. A., Eyres, G. T., Warburton, A., Bremer, P., & Silcock, P. (2019). Impact of yeast strain on perceived hop flavour in beer. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S3. Retrieved from http://www.nzifst.org.nz
Conference Contribution - Published proceedings: Abstract
Chua, J., Hale, J., Bremer, P., & Silcock, P. (2019). Characterising the surface properties of oral probiotic Streptococcus salivarius K12 for designing new food delivery formats. Proceedings of the New Zealand Microbiological Society (NZMS) Annual Conference. 525. Retrieved from https://www.nzmscoference.org.nz
Conference Contribution - Published proceedings: Abstract
Ye, Y., Schreurs, N. M., Johnson, P. L., Corner-Thomas, R. A., Agnew, M. P., Silcock, P., Eyres, G. T., … Realini, C. E. (2019). Carcass characteristics and meat quality of commercial lambs reared in different forage systems. Livestock Science, 232, 103908. doi: 10.1016/j.livsci.2019.103908
Journal - Research Article
Zhang, Y., Eyres, G., Silcock, P., & Jones, J. (2019). Development and performance characterization of a lab-scale smoke generator. In B. Guthrie, J. D. Beauchamp, A. Buettner, S. Toth & M. C. Qian (Eds.), ACS Symposium series: Sex, smoke, and spirits: The role of chemistry (Vol. 1321). (pp. 81-92). Washington, USA: ACS Publications. doi: 10.1021/bk-2019-1321.ch007
Conference Contribution - Published proceedings: Full paper
Realini, C. E., Ye, Y., Silcock, P., Eyres, G., Jacob, N., Johnson, P., & Guerrero, L. (2019). Cross-cultural consumers' liking of New Zealand commercial lamb. Proceedings of the 65th International Congress of Meat Science and Technology (ICoMST). (pp. 23-24). Retrieved from https://www.icomst2019.com/
Conference Contribution - Published proceedings: Abstract
Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2019). Modifying the functional properties of egg proteins using novel processing techniques: A review. Comprehensive Reviews in Food Science & Food Safety, 18(4), 986-1002. doi: 10.1111/1541-4337.12464
Journal - Research Other
Chiang, J. H., Eyres, G. T., Silcock, P. J., Hardacre, A. K., & Parker, M. E. (2019). Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Research International, 123, 642-649. doi: 10.1016/j.foodres.2019.05.024
Journal - Research Article
Ting, V. J. L., Silcock, P., & Bremer, P. (2019). Exploring volatile profile of apple cultivars by PTR-MS and link with sensory and other instrumental analyses [Extended abstract]. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS). (pp. 96-98). Innsbruck, Austria: Universität Innsbruck. Retrieved from https://www.uibk.ac.at/iup/
Conference Contribution - Published proceedings: Abstract
Richter, T., Silcock, P., Eyres, G. T., Algarra, A., Khomenko, I., Bremer, P. J., … Biasioli, F. (2019). Use of proton transfer reaction time of flight mass spectrometry to improve understanding of flavor generation in beer [Extended abstract]. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS). (pp. 91-94). Innsbruck, Austria: Universität Innsbruck. Retrieved from https://www.uibk.ac.at/iup/
Conference Contribution - Published proceedings: Abstract
Asaduzzaman, M., Scampicchio, M., Bremer, P. J., & Silcock, P. (2019). Dynamic headspace analysis of sunlight flavor during the photochemical oxidation of methionine-riboflavin [Extended abstract]. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS). (pp. 68-71). Innsbruck, Austria: Universität Innsbruck. Retrieved from https://www.uibk.ac.at/iup/
Conference Contribution - Published proceedings: Abstract
Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain. Food & Bioprocess Technology, 12(5), 852-864. doi: 10.1007/s11947-019-02254-6
Journal - Research Article
Zareian, M., Tybussek, T., Silcock, P., Bremer, P., Beauchamp, J., & Böhner, N. (2019). Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere. Food Packaging & Shelf Life, 20, 100311. doi: 10.1016/j.fpsl.2019.100311
Journal - Research Article
Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores. Food Research International, 119, 462-468. doi: 10.1016/j.foodres.2018.12.041
Journal - Research Article
Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets. International Journal of Food Science & Technology, 54, 823-834. doi: 10.1111/ijfs.14002
Journal - Research Article
Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2019). Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. Food Chemistry, 276, 164-173. doi: 10.1016/j.foodchem.2018.10.009
Journal - Research Article
Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores: Analysis of differential gene expression and ion exchange. Food Research International, 116, 578-585. doi: 10.1016/j.foodres.2018.08.076
Journal - Research Article
Silcock, P. (2018). Achieving salt reduction by asking consumers. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. H2-3. Retrieved from http://www.nzifst.org.nz
Conference Contribution - Published proceedings: Abstract
Zhang, Y., Macalister, M., Eyres, G., Jones, J., & Silcock, P. (2018). Characterization of smoke produced by New Zealand native plant species, Manuka. Proceedings of the 255th American Chemical Society (ACS) National Spring Meeting. Retrieved from https://www.acs.org
Conference Contribution - Published proceedings: Abstract
Liu, Y., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2018). Anti-inflammatory activity of protein gastrointestinal hydrolysate enhanced by pulsed electric fields pre-treatment of egg white. Proceedings of the New Zealand Microbiological Society (NZMS) New Zealand Society for Biochemistry and Molecular Biology (NZSBMB) Joint Annual Conference: Microbes & Molecules. (pp. 82-83). Retrieved from https://www.nzmsconference.org.nz
Conference Contribution - Published proceedings: Abstract
Chuah, J., Hale, J., Silcock, P., & Bremer, P. (2018). Considerations for developing oral probiotic foods. Proceedings of the New Zealand Microbiological Society (NZMS) New Zealand Society for Biochemistry and Molecular Biology (NZSBMB) Joint Annual Conference: Microbes & Molecules. (pp. 61). Retrieved from https://www.nzmsconference.org.nz
Conference Contribution - Published proceedings: Abstract
Zareian, M., Böhner, N., Loos, H. M., Silcock, P., Bremer, P., & Beauchamp, J. (2018). Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Packaging & Shelf Life, 18, 51-61. doi: 10.1016/j.fpsl.2018.08.001
Journal - Research Article
Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2018). Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets. Food & Bioprocess Technology, 11, 2055-2066. doi: 10.1007/s11947-018-2155-9
Journal - Research Article
Richter, T., Silcock, P., Algarra, A., Eyres, G. T., Capozzi, V., Bremer, P., & Biasioli, F. (2018). Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Research International, 111, 582-589. doi: 10.1016/j.foodres.2018.05.056
Journal - Research Article
Schuster, L., Franke, C., Silcock, P., Beauchamp, J., & Bremer, P. J. (2018). Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days. Meat Science, 145, 31-39. doi: 10.1016/j.meatsci.2018.05.016
Journal - Research Article
Zareian, M., Silcock, P., & Bremer, P. (2018). Effect of medium compositions on microbially-mediated volatile organic compounds release profile. Journal of Applied Microbiology, 125(3), 813-827. doi: 10.1111/jam.13908
Journal - Research Article
Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2018). Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. Food Research International, 108, 465-474. doi: 10.1016/j.foodres.2018.03.075
Journal - Research Article
Soni, A., Oey, I., Silcock, P., & Bremer, P. J. (2018). Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. Food Research International, 106, 394-403. doi: 10.1016/j.foodres.2018.01.006
Journal - Research Article
Schueuermann, C., Silcock, P., & Bremer, P. (2018). Front-face fluorescence spectroscopy in combination with parallel factor analysis for profiling for clonal and vineyard site differences in commercially produced Pinot Noir grape juices and wines. Journal of Food Composition & Analysis, 66, 30-38. doi: 10.1016/j.jfca.2017.11.005
Journal - Research Article
Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2018). Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk. Food Packaging & Shelf Life, 15, 69-75. doi: 10.1016/j.fpsl.2017.11.005
Journal - Research Article
Philipp, C., Azad Emin, M., Buckrow, R., Silcock, P., & Oey, I. (2018). Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour. Journal of Food Engineering, 217, 93-100. doi: 10.1016/j.jfoodeng.2017.08.022
Journal - Research Article
Richter, T. M., Bremer, P. J., Silcock, P., & Laing, R. M. (2018). Textile binding and release of body odor compounds measured by proton transfer reaction – mass spectrometry. Textile Research Journal, 88(22), 2559-2567. doi: 10.1177/0040517517725126
Journal - Research Article
Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2018). Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science & Nutrition, 58(15), 2508-2530. doi: 10.1080/10408398.2017.1329704
Journal - Research Article
Soni, A., Silcock, P., Oey, I., & Bremer, P. (2017). Germination in Bacillus cereus spores in response to heat and germinants. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S4. Retrieved from http://www.nzifst.org.nz/
Conference Contribution - Published proceedings: Abstract
Kumar, A. A., Eyres, G. T., Morgenstern, M. P., & Silcock, P. (2017). The effect of food structure and distribution of aroma compounds and their impact on sensory perception. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S1. Retrieved from http://www.nzifst.org.nz/
Conference Contribution - Published proceedings: Abstract
Liu, Y., Oey, I., Bremer, P. J., Silcock, P., & Carne, A. (2017). Pulsed electric fields (PEF) processing has potential for retaining protein solubility while enhancing the digestibility of ovomucin-depleted egg white. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 003. Retrieved from https://www.ift.org
Conference Contribution - Published proceedings: Abstract
Soni, A., Bremer, P., Silcock, P., & Oey, I. (2017). What induces B. cereus spore germination in food - heat or germinants? Proceedings of the New Zealand Microbiological Society (NZMS) Annual Conference. 151. Retrieved from http://www.nzmsconference.org.nz/
Conference Contribution - Published proceedings: Abstract
Leong, S. Y., Oey, I., Weinert, C., Mayer-Miebach, E., Egert, B., Silcock, P., … Burritt, D. J. (2017, September). Metabolites, phenolics and sensory profiling of wines produced from Pulsed Electric Fields-treated Sauvignon Blanc grapes. Verbal presentation at the 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, Norfolk, USA.
Conference Contribution - Verbal presentation and other Conference outputs
Philipp, C., Buckow, R., Silcock, P., & Oey, I. (2017). Instrumental and sensory properties of pea protein-fortified extruded rice snacks. Food Research International, 102, 658-665. doi: 10.1016/j.foodres.2017.09.048
Journal - Research Article
Richter, T. M., 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, 40(22), 4366-4376. doi: 10.1002/jssc.201700676
Journal - Research Article
Jones, J., Ripberger, G., Eyres, G., Silcock, P., & Archer, R. (2017). Adding value by culinary smoking. Food New Zealand, 17(3), 12-14.
Journal - Professional & Other Non-Research Articles
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, 100(2), 261-267. doi: 10.1016/j.foodres.2017.08.025
Journal - Research Article
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/
Conference Contribution - Published proceedings: Abstract
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, 52(9), 625-631. doi: 10.1002/jms.3956
Journal - Research Article
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, 212, 165-173. doi: 10.1016/j.jfoodeng.2017.05.024
Journal - Research Article
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, 231, 165-174. doi: 10.1016/j.foodchem.2017.03.136
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
Soni, A., Bremer, P., Oey, I., & Silcock, P. (2016, November). Control of B.cereus in the food industry. Verbal presentation at the Joint Meeting of the New Zealand Microbiological Society (NZMS) and the New Zealand Society for Biochemistry and Molecular Biology (NZSBMB), Christchurch, New Zealand.
Conference Contribution - Verbal presentation and other Conference outputs
Zareian, M., Silcock, P., & Bremer, P. (2016, November). The effect of growth medium composition on the volatile organic compounds produced by Pseudomonas spp. over time. Verbal presentation at the Joint Meeting of the New Zealand Microbiological Society (NZMS) and the New Zealand Society for Biochemistry and Molecular Biology (NZSBMB), Christchurch, New Zealand.
Conference Contribution - Verbal presentation and other Conference outputs
Tirgar, M., Silcock, P., & Birch, J. (2016). Extraction and characterization of protein/mucilage products in emulsion systems from flaxseed. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 102. Retrieved from https://www.ift.org
Conference Contribution - Published proceedings: Abstract
Philipp, C., Oey, I., Silcock, P., & Buckow, R. (2016). Linking microstructure, expansion, and texture of pea protein-fortified extruded snacks. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 003. Retrieved from https://www.ift.org
Conference Contribution - Published proceedings: Abstract
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
Journal - Research Article
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
Chapter in Book - Research
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/
Conference Contribution - Published proceedings: Abstract
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/
Conference Contribution - Published proceedings: Abstract
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
Journal - Research Article
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
Journal - Research Other
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
Conference Contribution - Published proceedings: Abstract
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
Conference Contribution - Published proceedings: Abstract
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
Journal - Research Article
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
Journal - Research Article
Schueuermann, C., Khakimov, B., Engelsen, S. B., Bremer, P., & Silcock, P. (2016). GC-MS metabolite profiling of extreme southern Pinot noir wines: Effects of vintage, barrel maturation and fermentation dominate over vineyard site and clone selection. Journal of Agricultural & Food Chemistry, 64(11), 2342-2351. doi: 10.1021/acs.jafc.5b05861
Journal - Research Article
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
Chapter in Book - Research
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2014). 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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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(1-2), 124-134. doi: 10.1016/j.foodchem.2013.02.043
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Chapter in Book - Other
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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.
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
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
Journal - Research Article
Han, J., Silcock, P., McQuillan, A. J., & Bremer, P. (2009). Bovine serum albumin adsorption on N-methyl-D-glucamine modified colloidal silica. Colloids & Surfaces A, 349, 207-213. doi: 10.1016/j.colsurfa.2009.08.023
Journal - Research Article
Phillips, K., Bremer, P., Silcock, P., Hamid, N., Delahunty, C., Barker, M., & Kissick, J. (2009). Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads. Aquaculture, 288(3-4), 205-215. doi: 10.1016/j.aquaculture.2008.11.026
Journal - Research Article
Han, J., Silcock, P., McQuillan, A. J., & Bremer, P. (2008). Preparation and characterization of poly(styrene-alt-maleic acid)-b-polystyrene block copolymer self-assembled nanoparticles. Colloid & Polymer Science, 286(14-15), 1605-1612. doi: 10.1007/s00396-008-1934-7
Journal - Research Article
Dufour, J.-P., Malcorps, P., & Silcock, P. J. (2003). Control of ester synthesis during brewery fermentation. In K. Smart (Ed.), Brewing yeast fermentation performance. (2nd ed.) (pp. 213-233). Oxford: Blackwell Science.
Chapter in Book - Research
