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  1. 1
    Physicochemical and Microbiological Properties of an Innovative Fermented Mussel Food Product, Perna
    “...Auckland University of Technology,...”
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  2. 2
    Development of Novel Polysaccharides-Based Cryogels for Drug Delivery Applications
    by Gholizadeh, Hamideh
    Published 2021
    “...Auckland University of Technology,...”
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  3. 3
    Evaluation of cleaning procedures for allergen control in a food industry environment
    by Wang, Xin
    Published 2018
    “...Auckland University of Technology,...”
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  4. 4
    Development of lactic-fermented vegetable and meat combinations hat exploit endogenous vegetable nitrate to cure the meat
    by Zhao, Zhiyu
    Published 2018
    “...Auckland University of Technology,...”
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  5. 5
    The Effect of Distillation Conditions and Molasses Concentration on the Volatile Compounds of Unaged Rum
    by Mulye, Sumedha
    Published 2019
    “...Auckland University of Technology,...”
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  6. 6
    Fate of vitamin C in commercial fruit juices
    by Nagra, Surinder
    Published 2008
    “...Auckland University of Technology,...”
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  7. 7
    Effect of cyclodextrins on the flavour of goat milk and its yoghurt
    by Gupta, Rajni
    Published 2008
    “...Auckland University of Technology,...”
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  8. 8
    Development of a grapefruit-flavoured spirit with the opalescence properties of pastis
    by Chaipongrattana, Pornphun
    Published 2008
    “...Auckland University of Technology,...”
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  9. 9
    Development of a gluten-free commercial bread
    by Rakkar, Pardeep Singh
    Published 2008
    “...Auckland University of Technology,...”
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  10. 10
    Flavour of wine treated with toasted New Zealand woods
    by Mahajan, Ishita
    Published 2010
    “...Auckland University of Technology,...”
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  11. 11
    Effect of resin extraction on toasted wood flavours in wine
    by Kang, Sung-Woog
    Published 2010
    “...Auckland University of Technology,...”
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  12. 12
    Rapid on-line Glycogen measurement and prediction of ultimate pH in slaughter beef
    by Lomiwes, Dominic
    Published 2010
    “...Auckland University of Technology,...”
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  13. 13
    Development of model fermented fish sausage from New Zealand marine species
    by Khem, Sarim
    Published 2010
    “...Auckland University of Technology,...”
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  14. 14
    Dietary protein requirements of the New Zealand Black-footed Abalone (Haliotis iris, Martyn 1784)
    by Tung, Che-Huang
    Published 2010
    “...Auckland University of Technology,...”
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  15. 15
    The development of a cured, fermented sheepmeat sausage designed to minimise species and pastoral-diet flavours
    by Lu, Yanjun
    Published 2011
    “...Auckland University of Technology,...”
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  16. 16
    The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit
    by Liu, Yingjie
    Published 2011
    “...Auckland University of Technology,...”
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  17. 17
    Adding value to New Zealand eels by aquaculture
    by Hirt-Chabbert, Jorge Andrés
    Published 2011
    “...Auckland University of Technology,...”
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  18. 18
    Colorimetric determination of muscle glycogen in slaughter animals
    by Deng, Yuanyuan
    Published 2011
    “...Auckland University of Technology,...”
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  19. 19
    Sous vide lamb shank modelling and process improvement
    by Yan, Wen
    Published 2011
    “...Auckland University of Technology,...”
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  20. 20
    The production of a potable alcoholic spirit from New Zealand dairy proteins, lactose and whey ethanol
    by Patel, Nisha
    Published 2011
    “...Auckland University of Technology,...”
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