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.
Cornelius, A. J.; Chambers, S.; Atiken, J.; Brandt, S. M.; Horn, B.; On, S. L. W.(Centers for Disease Control and Prevention (CDC), 2012-03)
Using PCR–denaturing gradient gel electrophoresis, we examined 49 fecal samples from healthy volunteers and 128 diarrhea specimens to assess the distribution of Epsilonproteobacteria that might be routinely overlooked. Our ...
Shi, Z.; Dawson, C. O.; On, S. L. W.; Hussain, M. A.(SEM-Biotech Publishing, 2014-12-25)
A proteome map of the foodborne pathogen Campylobacter jejuni NCTC11168 was analyzed using a state-of-the-art gel-free proteomic approach for the first time. A whole cell protein extract was prepared from the C. jejuni ...
The effect of water stress on grapevine performance has been extensively studied in different wine producing regions around the world, but little has ocurred in New Zealand. Pinot noir is the second most planted variety ...
Teo, E.; Savage, G. P.(Canadian Center of Science and Education, Canada, 2012-02)
Total and soluble oxalic acids were extracted and analysed by HPLC chromatography following Asian cooking methods, which involved soaking, boiling and stir frying of silver beet (Beta vulgaris var. cicla) leaves.
Autumn-grown ...