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.
On, Stephen; Rahayu, W. P.(2050Science Publishers, 2017)
Estimates for the burden (number of cases) and cost of diarrhoeal foodborne illness (FBI) per year in Indonesia were calculated. Distinct data sources and models (derived from the World Health Organisation, and Indonesian ...
Gao, Jingrong; Brennan, Margaret A.; Mason, Susan L.; Brennan, Charles S.(Hindawi Publishing Corporation and Wiley Periodicals, 2017)
Sugar is a main ingredient of muffins and other baked products, so removal or reduction of sucrose negatively affects product appearance, texture, and mouthfeel. The aim of this study was to investigate the colour, textural ...
Liu, Fengyuan; Xiang, N.; Hu, J. G.; Shijuan, Y.; Xie, L.; Brennan, Charles S.; Huang, W.; Guo, X.(Springer Nature, 2017-08-08)
This study investigates the potential interrelationship between gene expression and biosynthesis of vitamin C, E and folate in sweet corn sprouts. Germination of sweet corn kernels was conducted in light and dark environments ...
Parr, Wendy V.(Elsevier for Canadian Institute of Food Science and Technology, 2018-03-21)
Over recent decades, cognitive psychology has made a significant contribution to our understanding of wine-tasting phenomena. At the most fundamental level the discipline's contribution has made us aware that even an ...
Marchantia polymorpha is the closest living representation of the earliest land plants and as such may give insight into the response that allow the first land plants to transition from the aquatic environment onto the ...