Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter by Mansi Limbad, Noemi Gutierrez Maddox, Nazimah Hamid, Kevin Kantono

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The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts by Qianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono, Mustafa Farouk

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Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate by Yifeng Gao, Nazimah Hamid, Noemi Gutierrez-Maddox, Kevin Kantono, Eileen Kitundu

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Musical and Non-Musical Sounds Influence the Flavour Perception of Chocolate Ice Cream and Emotional Responses by Yi Hsuan Tiffany Lin, Nazimah Hamid, Daniel Shepherd, Kevin Kantono, Charles Spence

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Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris by Natalia Bullon, Andrea C. Alfaro, Nazimah Hamid, Sara Masoomi Dezfooli, Ali Seyfoddin

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Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams by Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, Mingfei Wang

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Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation by Rahul Permal, Wee Leong Chang, Tony Chen, Brent Seale, Nazimah Hamid, Rothman Kam

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Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat by Kevin Kantono, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey, Mustafa M. Farouk

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Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage by Mansi Limbad, Noemi Gutierrez-Maddox, Nazimah Hamid, Kevin Kantono, Tingting Liu, Tim Young

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Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder by Qian Liu, Nazimah Hamid, Ye Liu, Rothman Kam, Kevin Kantono, Kelvin Wang, Jun Lu

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Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts by Kevin Kantono, Nazimah Hamid, Indrawati Oey, Yan Chao Wu, Qianli Ma, Mustafa Farouk, Diksha Chadha

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Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella) by Kristine Ann Gualberto Sotelo, Nazimah Hamid, Indrawati Oey, Noemi Gutierrez-Maddox, Qianli Ma, Sze Ying Leong

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A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization by Biniam Kebede, Pui Yee Lee, Sze Ying Leong, Vidya Kethireddy, Qianli Ma, Kemal Aganovic, Graham T. Eyres, Nazimah Hamid, Indrawati Oey

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Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments by Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong

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