Browsing School of Science by Date
Now showing items 1-20 of 141
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Processing and Extraction Methods of Medicinal Cannabis: A Narrative Review
(BioMed Central, 2021)INTRODUCTION: As the cannabis industry transitions from a black market to a legal market, product development, and methods of extraction have become a focal point. To date, more than thousands of chemical constituents have ... -
Changes in Transfusion Science Over the Past 25 Years
(New Zealand Institute of Medical Laboratory Science, 2021)No abstract. -
Use of Rapid Evaporative Ionisation Mass Spectrometry Fingerprinting to Determine the Metabolic Changes to Dry-aged Lean Beef Due to Different Ageing Regimes
(Elsevier BV, 2021)Rapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight-dry-ageing) and trimming on the metabolic profile ... -
Metabolic Fingerprinting of In-bag Dry- and Wet-aged Lamb With Rapid Evaporative Ionisation Mass Spectroscopy
(Elsevier BV, 2021)The effect of in-bag dry- and wet-ageing on metabolite profiles of lamb legs was determined using Rapid Evaporative Ionisation Mass Spectrometry (REIMS). Using orthogonal projection to latent structures-discriminant analysis ... -
COVID-19 Antibody Screening With SARS-CoV-2 Red Cell Kodecytes Using Routine Serologic Diagnostic Platforms
(Wiley, 2021)BACKGROUND: The COVID-19 pandemic is having a major global impact, and the resultant response in the development of new diagnostics is unprecedented. The detection of antibodies against SARS-CoV-2 has a role in managing ... -
Temperate Performance and Metabolic Adaptations Following Endurance Training Performed Under Environmental Heat Stress
(Wiley, 2021)Endurance athletes are frequently exposed to environmental heat stress during training. We investigated whether exposure to 33°C during training would improve endurance performance in temperate conditions and stimulate ... -
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-thawed Lamb Meat Cuts: Relationships Between Sensory Characteristics and Chemical Composition of Meat
(MDPI AG, 2021)The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb ... -
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility
(2020)The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight ... -
Navigating Spaces Between Conservation Research and Practice: Are We Making Progress?
(Wiley, 2020)1. Despite aspirations for conservation impact, mismatches between research and implementation have limited progress towards this goal. There is, therefore, an urgent need to identify how we can more effectively navigate ... -
Nanoantioxidants: Recent Trends in Antioxidant Delivery Applications
(MDPI AG, 2020)Antioxidants interact with free radicals, terminating the adverse chain reactions and converting them to harmless products. Antioxidants thus minimize the oxidative stress and play a crucial role in the treatment of free ... -
Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)
(MDPI AG, 2020)This study examined phenolics and anthocyanins present in Amber, Laird’s Large and Mulligan cultivars of tamarillo that were cultivated in -Whangarei, Northland of New Zealand. Samples were further separated by their tissue ... -
Quantification of Carotenoids, α-tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.)
(MDPI AG, 2020)Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass ... -
Scaring Nemo ‐ Contrasting Effects of Observer Presence on Two Anemonefish Species
(Wiley, 2020)Behaviours of Clark's anemonefish Amphiprion clarkii and the dusky anemonefish Amphiprion melanopus were studied in Vanuatu. Six anemones and their resident fish were observed for typical behaviours (hiding, watching, ... -
Optimising the Spray Drying of Avocado Wastewater and Use of the Powder As a Food Preservative for Preventing Lipid Peroxidation
(MDPI AG, 2020)Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. ... -
Non-invasive Biomarkers for Early Detection of Breast Cancer
(MDPI, 2020)Breast cancer is the most common cancer in women worldwide. Accurate early diagnosis of breast cancer is critical in the management of the disease. Although mammogram screening has been widely used for breast cancer ... -
Incidence in Plasma of Low Level Antibodies Against Three Xenotransplantation and Immunotherapeutic Glycan Antigens
(American Institute of Mathematical Sciences (AIMS), 2020)Antibodies against xeno-glycan antigens terminating with the saccharides Galα, GalNAcα and Rhaα are ubiquitous in human blood. Although originating as barriers to infection some of these naturally occurring complement-activating ... -
Sensory and Physicochemical Characterization of Sourdough Bread Prepared With a Coconut Water Kefir Starter
(MDPI, 2020)There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle ... -
Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
(MDPI AG, 2020)The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application ... -
The Impact of High-pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
(MDPI AG, 2020)This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 ...