238 results on '"Silcock, Patrick"'
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2. 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)
3. 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
4. Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry
5. 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
6. Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression
7. Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
8. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems
9. Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids
10. Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry
11. Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS
12. Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS).
13. The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS).
14. FIET Project 9: The use of Pulsed Electric Fields technology for the NZ winemaking industry
15. Changes in wood smoke volatile composition by manipulating the smoke generation conditions
16. Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere
17. Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life
18. Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk
19. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast
20. 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
21. In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields
22. Effect of extraction method on functional properties of flaxseed protein concentrates
23. Development and Performance Characterization of a Lab-Scale Smoke Generator
24. Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples
25. Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
26. Investigation of Geraniol Biotransformation by Commercial Saccharomyces Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)
27. Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer
28. Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields
29. 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
30. Aboveground endophyte affects root volatile emission and host plant selection of a belowground insect
31. Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand
32. PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition
33. Optimisation of sous vide processing to enhance the quality of beef short ribs
34. The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer
35. Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character
36. Self-organization of dipeptide-grafted polymeric nanoparticles film: A novel method for surface modification
37. Bovine serum albumin adsorption on N-methyl- d-glucamine modified colloidal silica
38. Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field
39. The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines
40. Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
41. Preparation and characterization of poly(styrene-alt-maleic acid)-b-polystyrene block copolymer self-assembled nanoparticles
42. Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach
43. Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems
44. Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion
45. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models
46. Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression inB. cereusspores
47. Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes
48. 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
49. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot
50. Compositional analysis and roasting behaviour of gevuina and macadamia nuts
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