The Department of Wine, Food and Molecular Biosciences covers course areas including animal and plant science, biochemistry, food science, horticulture, microbiology, sensory science, viticulture and wine science.
Hossain, A. K. M. M.; Brennan, Margaret A.; Mason, Susan L.; Guo, Xinbo; Zeng, X. A.; Brennan, Charles S.(MDPI, 2017-08)
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model ...
Lau, B. Y. C.; Deb-Choudhury, S.; Morton, James D.; Clerens, S.; Dyer, J. M.; Ramli, U. S.(SpringerOpen, 2015-12-22)
Proteins from the plant chromoplast are essential for many physiological processes such as fatty acid biosynthesis. Different protein extraction methods were tested to find the most robust method to obtain oil palm chromoplast ...
Listeria monocytogenes, a member of the genus Listeria, is widely distributed in agricultural environments, such as soil, manure and water. This organism is a recognized foodborne pathogenic bacterium that causes many ...
Pineau, B.; Grose, C.; Beresford, M.; Sherman, E.; Raw, V.; Parker, A. K.; Wohlers, M. W.; Trought, Michael C.(Julius Kühn Institute - Federal Research Centre for Cultivated Plants, 2017)
The effects of differences in Pinot noir fruit maturity on the sensory properties, overall complexity and typicality of 'Marlborough Pinot noir' wines was studied over two seasons. Trimming canopies to 100 (TT), 60
(MT), ...
Parker, Amber; Trought, Michael C.; Hofmann, Rainer; McLachlan, Andrew R.; van Leeuwen, C.(Vigne et Vin Publications Internationales, 2014)
Aim: The research aims to determine if removing all bunches from alternate shoots had the same effect on berry maturity parameters of Sauvignon blanc as removing alternating bunches – apical versus basal – from each ...