Fucoidan from New Zealand Undaria pinnatifida: Monthly variations and determination of antioxidant activities

Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers

Effect of antifreeze peptide pretreatment on ice crystal size, drip loss, texture, and volatile compounds of frozen carrots

Anti-Proliferation Potential and Content of Fucoidan Extracted from Sporophyll of New Zealand Undaria pinnatifida

Seaweed minor constituents

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot …

Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers

Determination of pulsed electric fields effects on the structure of potato tubers

Understanding the effect of Pulsed Electric Fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system

Consumer acceptance and production of in vitro meat: a review

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

Ascorbic Acid in Processed Plant-Based Foods

Consumer Acceptance and Production of In Vitro Meat: A Review

Physicochemical and Sensory Characterization of Gnocchi and the Effects of Novel Reformulation on in Vitro Digestibility: A Thesis Submitted to the Faculty of Health and …