A5054340237- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Probiotics and Fermented Foods
- Horticultural and Viticultural Research
- Food composition and properties
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Olfactory and Sensory Function Studies
- Radiation Effects and Dosimetry
- Bacillus and Francisella bacterial research
- Hops Chemistry and Applications
- Listeria monocytogenes in Food Safety
- Plant Physiology and Cultivation Studies
- Wine Industry and Tourism
- Animal Nutrition and Physiology
- Echinoderm biology and ecology
- Analytical Chemistry and Chromatography
- Microbial Metabolic Engineering and Bioproduction
University of Otago
2016-2025
Riddet Institute
2021
Animal, Food and Health Sciences
2015
Commonwealth Scientific and Industrial Research Organisation
2015
Fonterra (New Zealand)
2015
Luxembourg Institute of Science and Technology
2015
Fondazione Edmund Mach
2012
Universität Innsbruck
2012
Waters (United Kingdom)
2009
Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, detailed understanding of impact substrate, fermentation conditions, and bacterial strains on volatile organic compounds (VOCs) produced during lacking. As first step, current study used defined medium (DM) supplemented amino acids L-leucine (Leu), L-isoleucine (Ile), L-phenylalanine (Phe), L-threonine (Thr), L-methionine...
The emulsifying properties of plant legume protein isolates (soy, pea, and lupin) were compared to a milk whey protein, β-lactoglobulin (β-lg), nonionic surfactant (Tween 20). fractional composition was characterized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis. following emulsion measured: particle diameter, shear surface ζ-potential, interfacial tension (IT), creaming velocity. effect preheat treatment (90 °C for 10 min) on the behavior release selected volatile...
Lactic acid bacteria (LAB) fermentation has been claimed as an effective way of modifying the sensory properties plant-based foods. However, not much published on influence different LAB strains flavour volatile organic compounds (VOCs) produced. Using a defined medium (DM) and proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS), we assessed VOCs produced by seven strains, Levilactobacillus brevis WLP672 (LB672), Lactobacillus delbrueckii WLP677 (LD677), Pediococcus...
Apples are appreciated for their texture with firmness acting as an indicator of quality. During prolonged storage, apples can soften and become undesirably mealy. Using X-ray microcomputer tomography (μ-CT) scanner, the porosity (ratio intercellular space [IS] to total volume) structural arrangement parenchyma tissue 4 apple cultivars (Braeburn, Fuji, Golden Delicious, Jazz) stored under similar conditions 100 d were visualized via development 2D 3D images. The was also measured using a...
Fast MS techniques have been applied to the analysis of sulfur volatiles in Allium species and varieties distinguish phenotypes. Headspace sampling by proton transfer reaction (PTR) surface desorption electrospray ionization (DESI) were used lachrymatory factor synthase (LFS)-silenced (tearless; LFS-) onions from normal, LFS-active (tear-inducing; LFS+), onions. PTR-MS showed lower concentrations (LF, 3) dipropyl disulfide 12 tearless DESI-MS confirmed decreased LF 3 revealed much higher...