Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review by Sarathadevi Rajendran, Patrick Silcock, Phil Bremer

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Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids by Sarathadevi Rajendran, Patrick Silcock, Phil Bremer

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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 by Mohammad Alothman, Phil J. Bremer, Karen Lusk, Patrick Silcock

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Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion by Chia Chun Loi, Graham T. Eyres, Patrick Silcock, E. John Birch

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Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer by Ashly Kumar, Andrea Warburton, Patrick Silcock, Phil J. Bremer, Graham T. Eyres

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Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach by Victoria Purdy, Biniam Kebede, Ron Beatson, Kerry Templeton, Patrick Silcock, Graham T. Eyres

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Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field by Gohar Gholamibozanjani, Sze Ying Leong, Indrawati Oey, Phil Bremer, Patrick Silcock, Mohammed Farid

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Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models by Zihan Xu, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil Bremer, Indrawati Oey

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Investigation of Geraniol Biotransformation by Commercial <i>Saccharomyces</i> Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectr... by Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli

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Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields by Sze Ying Leong, Rebecca Roberts, Zhihao Hu, Phil Bremer, Patrick Silcock, Stefan Toepfl, Indrawati Oey

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Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand by Scott C. Hutchings, Luis Guerrero, Levi Smeets, Graham T. Eyres, Patrick Silcock, Enrique Pavan, Carolina E. Realini

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The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer by Parise Adadi, Alastair Harris, Phil Bremer, Patrick Silcock, Austen R. D. Ganley, Andrew G. Jeffs, Graham T. Eyres

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Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins by Enrique Pavan, Yangfan Ye, Graham T. Eyres, Luis Guerrero, Mariza G. Reis, Patrick Silcock, Patricia L. Johnson, Carolina E. Realini

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Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes by Mylene Ross Arcena, Sze Ying Leong, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Patrick Silcock, Biniam Kebede, Indrawati Oey

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Fatty Acid Composition and Volatile Profile of <i>M. longissimus thoracis</i> from Commercial Lambs Reared in Different Forage Systems by Yangfan Ye, Graham T. Eyres, Mariza G. Reis, Nicola M. Schreurs, Patrick Silcock, Michael P. Agnew, Patricia L. Johnson, Paul Maclean, Carolina E. Realini

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