• Evaluation of the bioactivity of New Zealand wine by-products 

  Cheng, Vern Jou (Thesis, Master of Science, 2011)

  Efficient extraction of phenolics from wine by-products has been of great interest to many researchers in order to maximise the activities exerted by the extracted bioactive compounds. In this study, different grape varieties ...
• Detecting faecal contamination sources to waterways using Proton Transfer Reaction - Mass Spectrometry 

  Reid, Hayley Maureen Elizabeth (Thesis, Master of Science, 2012)

  Background: New Zealander’s take great pride in New Zealand’s well-known, clean, green image. To maintain this image a great deal of time and effort is put into monitoring and maintaining river water quality. The increase ...
• Volatile organic compound release from β-lactoglobulin stabilized emulsion systems under oral conditions 

  Benjamin, Ofir (Thesis, Doctor of Philosophy, 2012)

  The release of volatile organic compounds (VOCs) from liquid food strongly contributes to the perception of flavour and aroma during food consumption. The VOCs that are odour active can be referred as aroma compounds. ...
• Characterisation of cysteine proteases and their catalytic impact on meat myofibril and meat connective tissue proteins 

  Ha, Minh Hai (Thesis, Master of Science, 2012)

  Meat is a major dietary component consumed by many cultures over thousands of years. Research has indicated that meat consumers are willing to pay a premium price for tender meat cuts, however, producing meat with consistent ...
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  The functionality of tempeh addition to beef patties 

  Taylor, Jordan Carey (Thesis, Master of Science, 2012)

  Red meat has been consumed for thousands of years by humans and has played an important part in human evolution. It is a nutrient rich food which is high in protein, minerals, such as iron, zinc, selenium, and many vitamins. ...

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