A5050218107- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Spectroscopy and Chemometric Analyses
- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Coffee research and impacts
- Potato Plant Research
- Listeria monocytogenes in Food Safety
- Metabolomics and Mass Spectrometry Studies
- Identification and Quantification in Food
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Proteins in Food Systems
- Algal biology and biofuel production
- Essential Oils and Antimicrobial Activity
- Food Quality and Safety Studies
- Horticultural and Viticultural Research
- Edible Oils Quality and Analysis
- Isotope Analysis in Ecology
- Probiotics and Fermented Foods
- Tea Polyphenols and Effects
- Food Industry and Aquatic Biology
University of Otago
2017-2025
University of Guelph
2025
The Dodd-Walls Centre for Photonic and Quantum Technologies
2024
University of Auckland
2024
Riddet Institute
2024
University of the Philippines Visayas
2024
KU Leuven
2012-2020
Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading undesirable odour formation. This study aimed characterise the volatile and acid profiles of eleven types legumes using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) GC coupled with a flame ionisation detector (GC-FID), respectively. Volatile aldehydes, alcohols, ketones, esters, terpenes hydrocarbons were chemical groups identified...
Stable isotope ratios and trace elements are well-established tools that act as signatures of the product's environmental conditions agricultural processes; but they involve time, money, environmentally destructive chemicals. In this study, we tested for first time potential near-infrared reflectance spectroscopy (NIR) to estimate/predict elemental compositions origin verification coffee. Green coffee samples from two continents, 4 countries, 10 regions were analysed five (δ13C, δ15N, δ18O,...
Background: Japanese Black beef is known for its high intramuscular fat content, an important factor in distinctive Wagyu aroma. Wet aging, which involves vacuum-packing meat and storing it at low temperatures, enhances flavor, texture, tenderness essential maintaining improving quality. In this study, changes metabolites lipid profiles were investigated during the wet aging of Holstein beef. Methods/Results: Gas chromatography-mass spectrometry identified 113 94 beef, with significant...
Coffee is a target for geographical origin fraud. More rapid, cost-effective, and sustainable traceability solutions are needed. The potential of hyperspectral imaging-near-infrared (HSI-NIR) advanced machine learning models rapid non-destructive classification coffee was explored the first time (i) to understand sensitivity HSI-NIR across various scales (continental, country, regional), (ii) identify discriminant wavelength regions. analysis conducted on green beans from three continents,...
Cocoa beans are at risk of food fraud and adulteration due to the many steps in supply chain price difference between 'fine' 'bulk' cocoa. Consequently, traceability methods for cocoa have been intently researched minimize impact provide transparency chain. Multiple identify geographical origin using quality attributes assessed, including spectrometry, spectroscopy sensory studies. This review presents recently published literature that uses specific classify or chocolate by their origin....
This study aimed to establish a rapid and practical method for monitoring predicting volatile compounds during coffee roasting using near-infrared (NIR) spectroscopy coupled with chemometrics. Washed Arabica beans from Ethiopia Congo were roasted industry-validated light, medium, dark degrees. Concurrent analysis of the samples was performed gas chromatography-mass spectrometry (GC-MS) NIR spectroscopy, generating datasets partial least squares (PLS) regression analysis. The results showed...
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile bread, but extent improvement depend on processing conditions flour. Therefore, WGBF was produced using two methods (freeze-drying and air-oven drying) used bread-making. This study investigated effect flour type—FDF (WGBF by freeze-drying) ODF (prepared drying at 50 °C)—at fortification levels 0% (control), 10%, 20%, 30% fortified bread. A significant decrease energy caloric...
Efficient cold-chain delivery is essential for maintaining a sustainable global food supply. This study used metabolomic analysis to examine meat quality changes during the “wet aging” of crossbred Wagyu beef cold storage. The longissimus thoracic (Loin) and adductor muscles (Round) hybrid beef, cross between Japanese Black Holstein–Friesian breeds, were packaged in vacuum film refrigerated up 40 days. Sensory evaluation indicated an increase umami kokumi taste owing wet aging. Comprehensive...
This study investigated the geographical origin classification of green coffee beans from continental to country and regional levels. An innovative approach combined stable isotope trace element analyses with non-linear machine learning data analysis improve marker selection. Specialty sourced three continents, eight countries, 22 regions were analyzed by measuring five ratios (δ13 C, δ15 N, δ18 O, δ2 H, δ34 S) 41 elements. Partial least squares discriminant (PLS-DA) was applied integrated...