Select Publications
Journal articles
2023, 'Measurement and characterization of precursors for food quality and spoilage', Measurement: Food, 9, http://dx.doi.org/10.1016/j.meafoo.2022.100075
,2021, 'Changes in volatile organic compounds from salt‐tolerant trichoderma and the biochemical response and growth performance in saline‐stressed groundnut', Sustainability (Switzerland), 13, http://dx.doi.org/10.3390/su132313226
,2021, 'High yield electrooxidation of 5-hydroxymethyl furfural catalysed by unsaturated metal sites in CoFe Prussian Blue Analogue films', Green Chemistry, 23, pp. 4333 - 4337, http://dx.doi.org/10.1039/d1gc01208h
,2020, 'Sorbitol enhances the physicochemical stability of B
2020, 'The efficiency of ultrasonic-assisted extraction of cyanocobalamin is greater than heat extraction', Heliyon, 6, pp. e03059, http://dx.doi.org/10.1016/j.heliyon.2019.e03059
,2019, 'What is the cobalamin status among vegetarians and vegans in Australia?', International Journal of Food Sciences and Nutrition, 70, pp. 875 - 886, http://dx.doi.org/10.1080/09637486.2019.1580681
,2019, 'Ascorbic Acid Effectively Improved Lutein Extraction Yield from Australian Sweet Lupin Flour', Plant Foods for Human Nutrition, 74, pp. 34 - 39, http://dx.doi.org/10.1007/s11130-018-0696-8
,2018, 'Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour', LWT, 96, pp. 205 - 214, http://dx.doi.org/10.1016/j.lwt.2018.05.034
,2018, 'Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma', LWT, 87, pp. 225 - 233, http://dx.doi.org/10.1016/j.lwt.2017.08.080
,2018, 'Determination of protein in lupin using liquid chromatography coupled with organic carbon detector and organic nitrogen detector (LC-OCD-OND): Validation of a new method', Journal of Food Chemistry and Nanotechnology, 4, pp. 77 - 80, http://dx.doi.org/10.17756/jfcn.2018-061
,2017, 'Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting', Journal of Food Composition and Analysis, 64, pp. 181 - 187, http://dx.doi.org/10.1016/j.jfca.2017.09.003
,2017, 'Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours', Journal of Agricultural and Food Chemistry, 65, pp. 10064 - 10073, http://dx.doi.org/10.1021/acs.jafc.7b02986
,2017, 'Evaluating folate extraction from infant milk formulae and adult nutritionals: Enzymatic digestion versus enzyme-free heat treatment', Food Chemistry, 234, pp. 365 - 371, http://dx.doi.org/10.1016/j.foodchem.2017.04.179
,2017, 'Lutein and β-Carotene in Selcted Asian Leafy Vegetables', Journal of Food Chemistry & Nanotechnology, 3, pp. 93 - 97, http://dx.doi.org/10.17756/jfcn.2017-043
,2016, 'Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation', Food Research International, 90, pp. 25 - 32, http://dx.doi.org/10.1016/j.foodres.2016.10.036
,2016, 'The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients', Plant Foods for Human Nutrition, 71, pp. 90 - 95, http://dx.doi.org/10.1007/s11130-016-0532-y
,2016, 'Voluntary Fortification of breakfast cereals with folic acid:contribution to dieatry intake in Australia', International Journal of Food Sciences and Nutrition, http://dx.doi.org/10.3109/09637486.2016.1146234
,2014, 'Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties', Journal of Food Composition and Analysis, 38, pp. 27 - 31, http://dx.doi.org/10.1016/j.jfca.2014.11.003
,2013, 'Folic Acid-fortified Flour: Optimised and Fast Sample Preparation Coupled with a Validated High-Speed Mass Spectrometry Analysis Suitable for a Fortification Monitoring Program', Food Analytical Methods, 6, pp. 1416 - 1423, http://dx.doi.org/10.1007/s12161-012-9559-3
,2013, 'Transport of folic acid across Caco-2 cells is more effective than 5-methyltetrahydrofolate following the in vitro digestion of fortified bread', Food Research International, 53, pp. 104 - 109, http://dx.doi.org/10.1016/j.foodres.2013.03.044
,2011, 'Folate analysis in foods by UPLC-MS/MS: development and validation of a novel, high throughput quantitative assay; folate levels determined in Australian fortified breads.', Analytical and Bioanalytical Chemistry, 401, pp. 1035 - 1042
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