Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Aoife Power"'
Autor:
Joel Johnson, Tania Collins, Aoife Power, Shaneel Chandra, Daniel Skylas, Drew Portman, Joe Panozzo, Christopher Blanchard, Mani Naiker
Publikováno v:
Legume Science, Vol 2, Iss 1, Pp n/a-n/a (2020)
Abstract Mungbeans are growing in popularity among Australian consumers, driven by their beneficial nutritional and phytochemical composition. However, data on the antioxidative, mineral, and phytochemical content of Australian mungbeans at the point
Externí odkaz:
https://doaj.org/article/6df87a596bff41c1b42613523176dce5
Autor:
Bridget Fletcher, Keegan Mullane, Phoebe Platts, Ethan Todd, Aoife Power, Jessica Roberts, James Chapman, Daniel Cozzolino, Shaneel Chandra
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 1037-1044 (2018)
Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditi
Externí odkaz:
https://doaj.org/article/e1c2b7dc61ea410fa3e1e83f2f514bc2
Autor:
Aoife Power, Daniel Cozzolino
Publikováno v:
Applied Sciences, Vol 10, Iss 12, p 4150 (2020)
Food authenticity, traceability and provenance are emerging issues of major concern for consumers, industries and regulatory bodies worldwide. In addition, both food safety and security are an intrinsic component of food quality where the above issue
Externí odkaz:
https://doaj.org/article/61e9a7ac598a4d0894201a603cf70c57
Publikováno v:
Fermentation, Vol 4, Iss 4, p 89 (2018)
The presence of lipids in wort and beer are important due to their influence on yeast metabolism and beer quality. Barley lipids have long been considered to have adverse effects on beer quality where some long-chain fatty acids are associated with h
Externí odkaz:
https://doaj.org/article/9bb756d09da74beba837e5fd08378bdd
Publikováno v:
Applied Sciences, Vol 8, Iss 4, p 505 (2018)
Around the world, the food industry needs to maintain high quality and safety standards in order to satisfy consumers demand for healthy foods and to trace the origin of raw materials and products that are used during food manufacture. These objectiv
Externí odkaz:
https://doaj.org/article/e9a6a4f5d5304d18add55187935d3f98
Publikováno v:
Fermentation, Vol 4, Iss 1, p 18 (2018)
Real-time analytical tools to monitor bioprocess and fermentation in biological and food applications are becoming increasingly important. Traditional laboratory-based analyses need to be adapted to comply with new safety and environmental guidelines
Externí odkaz:
https://doaj.org/article/c472cd4d2e3048618988e894ef3b7eea
Autor:
Russell Gordon, Daniel Cozzolino, Shaneel Chandra, Aoife Power, Jessica J. Roberts, James Chapman
Publikováno v:
Beverages, Vol 3, Iss 4, p 57 (2017)
Classification of a series of Australian beers was performed using synchronous scanning fluorescence spectroscopy and emission-excitation matrices based on the IR fingerprint regions. The results indicate that synchronous scanning fluorescence spectr
Externí odkaz:
https://doaj.org/article/c10394d06b5a46f193dab3241e7ece42
Publikováno v:
Fermentation, Vol 3, Iss 4, p 50 (2017)
The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods
Externí odkaz:
https://doaj.org/article/45726384a70b4ce69dbce64f2e6b6f78
Autor:
Bing Wei Thaddeus Soh, Aoife Power, Niall Nagle, Wee Han Sim, Logeswaran Selvarajah, Julie O'Brien, Samer Arnous, Thomas Kiernan
Publikováno v:
Journal of the American College of Cardiology. 81:2250
Autor:
Yen T. H. Dang, Aoife Power, Daniel Cozzolino, Khuong Ba Dinh, Binh Son Ha, Adam Kolobaric, Jitraporn Vongsvivut, Vi Khanh Truong, James Chapman
Publikováno v:
Journal of Bio- and Tribo-Corrosion. 8
Almost every abiotic surface of a material is readily colonised by bacteria, algae, and fungi, contributing to the degradation processes of materials. Both biocorrosion and microbially influenced corrosion (MIC) refer to the interaction of microbial