Department of Wine, Food and Molecular Biosciences
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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.
Recent Submissions
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Survival and sensory assessment of probiotic bacteria on non-dairy foods
(Lincoln University, 2018)This research provides new understanding of the survival of probiotic bacteria on non-dairy foods, and the role of bacteria strains, non-dairy food matrices, storage temperature and relative humidity on bacteria viability ... -
Differential expression analysis of oil palm fatty acid biosynthetic enzymes with gel-free quantitative proteomics
(Malaysian Palm Oil Board, 2017-03)The control mechanisms of de novo fatty acid biosynthesis continue to intrigue, particularly at protein level. The cross talk between transcriptional and metabolic regulatory networks remains undefined. In order to understand ... -
Comparison of biochemical characteristics of Lactobacilli isolates from food and bovine rumen sources under low pH and bile salt stress conditions
(The Italian Association of Chemical Engineering, 2017-04)In this study, two lactobacilli isolates, from dairy food and bovine rumen, were used to investigate the differences in their biochemical characteristics when exposed to low pH and bile salt stress conditions. Production ... -
Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
(Wiley Open Access, 2018-11-28)The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, ... -
Metabolite profiling and transcriptomic analyses reveal an essential role of UVR8-mediated signal transduction pathway in regulating flavonoid biosynthesis in tea plants (Camellia sinensis) in response to shading
(BMC (part of Springer Nature), 2018-10-12)Background: Tea is the most popular nonalcoholic beverage worldwide for its pleasant characteristics and healthful properties. Catechins, theanine and caffeine are the major natural products in tea buds and leaves that ...
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