Department of Wine, Food and Molecular Biosciences
Browse by
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
-
Elevated transcription of transposable elements is accompanied by het-siRNA-driven de novo DNA methylation in grapevine embryogenic callus
(BioMed Central (BMC), 2021-09-20)Background: Somatic variation is a valuable source of trait diversity in clonally propagated crops. In grapevine, which has been clonally propagated worldwide for centuries, important phenotypes such as white berry colour ... -
Development of a restriction endonuclease analysis method for differentiating human and animal derived faecal streptococci : A thesis submitted in fulfilment of the requirements for the Degree of Master of Applied Science in Lincoln University
(Lincoln University, 1990)One hundred and seventy-three group D streptococci were isolated from the faeces of humans and cows, and presumptively speciated using a battery of biochemical and physiological tests. A minimethod for extracting chromosomal ... -
Assessment of volatile aromatic compounds in smoke tainted Cabernet Sauvignon wines using a low-cost e-nose and machine learning modelling
(MDPI, 2021-08)Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of ... -
Effect of vegetable juice, puree, and pomace on chemical and technological quality of fresh pasta
(MDPI, 2021-08)Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red ... -
Application of augmented reality in the sensory evaluation of yogurts
(MDPI, 2021-09)Augmented reality (AR) applications in the food industry are considered innovative to enrich the interactions among consumers, food products, and context. The study aimed to investigate the effects of AR environments on ...
RSS 1.0