Muralidharan, Zhao Y, Taylor S, Lee A. 2017, ‘Detection of Food Allergen Residues by Immunoassays and Mass Spectrometry’, in Biomolecular and Clinical Aspects of Food Allergy, CRC Press

Bakalis S, Knoerzer K, Fryer PJ. (eds.) Modeling Food Processing Operations,Woodhead Publishing, An Imprint of Elsevier, Elsevier B.V. 2014

Lee AJ, Wright GC, Rachaputi RC N. (eds.), 2016, Peanuts: Bioactives and Allergens, Destech Publications Inc, Pennsylvania US

Cunningham J; Greenfield H. (Eds), Food Composition Data: Production, Quality and Evaluation, Proceedings of the 2nd Australia/OCEANIAFOODS Training Course and the 9th OCEANIAFOODS Conference 4-9 July 2016.
ISBN: 978-0-6481490-0-2 Published by ATFM. Download here

Muralidharan S,  Zhao Y,  Taylor SL, Lee NA. 2017, ‘Detection of Food Allergen Residues by Immunoassays and Mass Spectrometry’ in Andreas L. Lopata (ed) Food Allergy: Molecular and Clinical Practice, CRC Press (US)

Lee AJ; Sun X, 2016, ‘Immunoanalytical Techniques for Peanut Allergen Detection’, in Lee AJ; Wright GC; Rachaputi RCN (ed.), Peanuts: Bioactives and Allergens, Destech Publications Inc

Lee AJ, Yusnawan E, Sun X. 2016, ‘Allergenic Proteins in Peanuts’, in Lee AJ; Wright GC; Rachaputi RCN (ed.), Peanuts: Bioactives and Allergens, Destech Publications Inc

Lee AJ, Phan-Thien, Wrigt GC. 2016, ‘Antioxidant Components in Peanuts’, in Lee AJ; Rachaputi, RCN; Wrigh GC (ed.), Peanuts: Bioactives and Allergens, Destechtech Publications Inc

Lee AJ, Phan-Thien KY, Wright GC. 2016, ‘Antioxidant Capacity in Food Crops: A Case Study in Peanuts’, in Lee AJ; Wright GC; Rachaputi RCN (ed.), Peanuts: Bioactives and Allergens, Destech Publications Inc

Lee AJ, Rachaputi RCN, Wright GC. 2016, ‘Peanut: A Friend or Foe?’, in Lee AJ; Rachaputi RCN; Wright GC (ed.), Peanuts: Bioactives and Allergens, Destech Publications Inc, Pennsylvania (U.S.)

Chandra-Hioe MV, Bucknall MP, Arcot J. 2015, ‘Thiamin: Properties and Determination’, in Caballero B; Finglas PM; Toldra F (ed.), Encyclopedia of Food and Health, Oxford Academic Press, UK, pp. 297 – 302

Chandra-Hioe M, Bucknall, Arcot J. 2014, ‘Applications of UPLC–MS/MS for the Quantification of Folate Vitamers’, in Naushad M; Rizwan Khan M (ed.), Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis, edn. 1st, CRC Press, London, UK, pp. 115 – 128, http://www.crcpress.com/

Knoerzer K, Sabarez H. Multiphysics Modelling of Innovative and Traditional Food Processing Technologies, In: Handbook of Food Processing and Engineering, Vol.1: Food Engineering Fundamentals, Tzia, C., Varzaka, T. (eds.), CRC Press, Boca Raton, FL, USA, 2014

Phan-Thien K-Y, Lee NA, Wright GC. Chapter 4 Antioxidant Capacity in Food Crops: A Case Study in Peanuts. In: Peanut and Peanut Ingredients: Bioactivity, Allergenicity, Processing. Lee NA, Wright GC, Rachaputi R, Eds, Destech publisher. Accepted July 2014

Phan-Thien KY, Lee NA, Wright GC. Chapter 5 Antioxidant Components in Peanut. In: Peanut and Peanut Ingredients: Bioactivity, Allergenicity, Processing. Lee NA, Wright GC, Rachaputi R. Eds, Destech publisher. Accepted September 2014

Sabarez HT. Modelling of drying processes for food materials. In: Modelling Food Processing Operations, Bakalis S, Knoerzer K, Fryer PJ. (eds.), Woodhead Publishing, An Imprint of Elsevier, Elsevier B.V., 2014

Sabarez HT. Thermal drying of food materials. In ‘Food Security and Wellness’, Barbosa-Canova, GV, Pastore G, Rodrigues-Amaya D, Yada R, Rosenthal A, Buckle K (eds.), Springer, New York, USA, 2014

Beck S, Knoerzer K, Foerster M, Mayo S, Phillip C, Arcot J. 2018,  ‘Low moisture extrusion of pea protein and pea fibre fortified rice starch blends’, Journal of Food Engineering, https://doi.org/10.1016/j.jfoodeng.2018.03.004

Lee A, Yu L, Muralidharan S, Stokes JR, Fitzrald MA, Tuner MS. 2018, ‘The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis’, Food Control, http://dx.doi.org/10.1016/j.foodcont.2018.04.027

Phan MA T, Bucknall M, Arcot J. 2018, ‘Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo’, Journal of Functional Foods, vol. 45, pp. 129 – 137, http://dx.doi.org/10.1016/j.jff.2018.03.021

Saha B, Bucknall M, Arcot J, Driscoll R. 2018, ‘Derivation of two layer drying model with shrinkage and analysis of volatile depletion during drying of banana’, Journal of Food Engineering, vol. 226, pp. 42-52,  http://dx.doi.org/10.1016/j.jfoodeng.2018.01.010

Saha B, Bucknall MP, Arcot J, Driscoll R. 2018, ‘Profile changes in banana flavour volatiles during low temperature drying’, Food Research International, vol. 106, pp. 992 – 998, http://dx.doi.org/10.1016/j.foodres.2018.01.047

Masood H, Diao Y ,Cullen PJ, Lee NA, Trujillo FJ. 2018, ‘A comparative study on the performance of three treatment chamber designs for radio frequency electric field processing’, Computers and Chemical Engineering, vol. 108, pp. 206 – 216, http://dx.doi.org/10.1016/j.compchemeng.2017.09.009

Koeberl M, Clarke D, Allen KJ, Fleming F, Katzer L, Lee NA, Lopata AL, Said M, Scheelings P, Shepherd N, Sherlock R, Roberts J. 2018, ‘Food Allergen Management in Australia.’, J AOAC Int, vol. 101, pp. 60 – 69, http://dx.doi.org/10.5740/jaoacint.17-0386

Faradilla RHF, Lee G, Roberts J, Martens P, Stenzel M, Arcot J. 2018, ‘Effect of glycerol, nanoclay and graphene oxide on physicochemical properties of biodegradable nanocellulose plastic sourced from banana pseudo-stem’, Cellulose, vol. 25, pp. 399 – 416, http://dx.doi.org/10.1007/s10570-017-1537-x

Li Y, Golding JB, Arcot J, Wills RBH. 2018, ‘Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality’, Food Chemistry, vol. 242, pp. 585 – 590, http://dx.doi.org/10.1016/j.foodchem.2017.09.088

Kaczmarska KT, Chandra-Hioe MV, Frank D, Arcot J. 2018, ‘Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma’, LWT – Food Science and Technology, vol. 87, pp. 225 – 233, http://dx.doi.org/10.1016/j.lwt.2017.08.080

Basford K, Bennett R, Daly J, Augustin MA, Barlow S, Gregson T, Lee A, Chen D, Wenham. 2017, ‘Delivering food safety’, Frontiers of Agricultural Science and Engineering, vol. 4, pp. 1 – 1, http://dx.doi.org/10.15302/J-FASE-2016123

Kaczmarska, KT, Chandra-Hioe MV, Frank D, Arcot, J. 2017, Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius) and soybean (Glycine max) flour. LWT – Food Science and Technology

Motta C, Delgado I, Matos AS, Gonzales GB, Torres D, Santos M, Chandra-Hioe MV, Arcot J, Castanheira I. 2017, ‘Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting’, Journal of Food Composition and Analysis, http://dx.doi.org/10.1016/j.jfca.2017.09.003

Frank, D., Kaczmarska, K., Paterson, J., Piyasiri, U., Warner R. (2017) Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef. Meat Science, vol. 133 pp. 61-68, https://doi.org/10.1016/j.meatsci.2017.06.006

Arcot J, Pallavi JK, Antony U. 2017, ‘Prebiotic efficiency of custard apple seeds’, International Journal of Innovative Science and Research Technology

Chandra-Hioe ML, Rahman HH, Arcot J. 2017, ‘Lutein and β-Carotene in Selcted Asian Leafy Vegetables’, Journal of Food Chemistry & Nanotechnology, http://dx.doi.org/10.17756/jfcn.2017-043

Kaczmarska KT, Chandra-Hioe ML, Zabaras D, Frank D, Arcot J. 2017 ‘Effect of germination and fermentation on carbohydrate composition of Australian sweet lupin and soybean seeds and flours’, Journal of Agriculture and Food Chemistry, vol. 65(46) pp. 10064-10073, https://pubs.acs.org/doi/10.1021/acs.jafc.7b02986

Phan MAT, Paterson J, Bucknall M, Arcot J. 2017, ‘Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability’, Critical Reviews in Food Science and Nutrition, pp. 1 – 20,  http://dx.doi.org/10.1080/10408398.2016.1254595

Beck SM, Knoerzer K, Arcot J. 2017. ‘Impact of Insoluble Fibre Addition in Low Moisture Extrusion Processes’. Reference Module in Food Sciences. Elsevier, pp. 1–4. http://dx.doi.org/B978-0-08-100596-5.21856-8

Philipp C, Oey I, Silcock P, Beck SM, Buckaw R. 2017, ‘Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks’, Journal of Food Engineering, vol. 212, pp. 165-173, https://doi.org/10.1016/j.jfoodeng.2017.05.024 

Beck SM, Knoerzer K, Sellahewa J, Emin MA, Arcot J. 2017, ‘Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capill’, Journal of Food Engineering, vol. 208, pp. 66 – 76, http://dx.doi.org/10.1016/j.jfoodeng.2017.03.016

Cashman KD, van den Heuvel EGHM, Schoemaker RJW, Prévéraud DP, Macdonald HM, Arcot J. (2017) 25-hydroxyvitamin D as a biomarker of vitamin D status and its modeling to inform strategies for prevention of vitamin D deficiency within the population, Advances in Nutrition, vol. 8(6) pp. 947-957, https://doi.org/10.3945/an.117.015578

Pallavi JK, Arcot  J, Anthony U. (2017) Prebiotic efficiency of custard Apple seeds. International Journal of Innovative Science and Research Technology, Volume 2, Issue 7, pp. 162-168.  https://www.scribd.com/document/354564589/prebiotic-efficiency-of-custard-apple-seeds

Eleanor Dunlop, Judy Cunningham, Jill L. Sherriff, Robyn M. Lucas, Heather Greenfield, Jayashree Arcot, Norbert Strobel and Lucinda J. Black (2017) Vitamin D3 and 25-Hydroxyvitamin D3 Content of Retail White Fish and Eggs in Australia. Nutrients 2017, 9, 647; doi:10.3390/nu9070647

Faradilla RHF, Lee G, Arns J-Y, Roberts J, Martens P, Stenzel MH, Arcot J. 2017, Characteristics of a free-standing film from banana pseudostem nanocellulose generated from TEMPO-mediated oxidation. Carbohydrate Polymers, Vol. 174 pp. 1156-1163, https://doi.org/10.1016/j.carbpol.2017.07.025

Uraipong C, Allan RD, Li C, Kennedy IR, Wong V, Lee NA. 2017, ‘A survey of 17α-ethinylestradiol and mestranol residues in Hawkesbury River, Australia, using a highly specific enzyme-linked immunosorbent assay (ELISA) demonstrates the levels of potential biologica’, Ecotoxicology and Environmental Safety, vol. 144, pp. 585 – 592, http://dx.doi.org/10.1016/j.ecoenv.2017.06.07

Li, Y., Wills, R.B.H., Golding, J.B. 2017, Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes. Fruits, vol. 72(5) pp.288-291.  17660/th2017/72.5.4

Liang J Tan CC,  Taylor SL, Baumert JL, Lopata AL, Lee NA.  2017, ‘Quantitative analysis of species specificity of two anti-parvalbumin antibodies for detecting southern hemisphere fish species demonstrating strong phylogenetic association’, Food Chemistry, vol. 237, pp. 588 – 596, http://dx.doi.org/10.1016/j.foodchem.2017.05.153

Pouessel G, Claverie C, Labreuche J, Renaudin J-M, Dorkenoo A, Eb M, Moneret-Vautrin A, Deschildre A, Leteurtre S, Grabenhenrich L, Worm M, Dölle S, Scherer K, Hutteger I, Christensen M, Bindslev-Jensen C, Mortz C, Eller E, Kjaer HF, Carneiro-Leão L, Badas J, Coimbra A, Levy DP, Ben-Shoshan M, Rimon A, Benor S, Arends NJ T, Edelbroek N, de Groot H, Emons JAM, Brand HKA; Verhoeven D, van Veen LN, de Jong NW, Noh G, Jang EH, Pascal M, Dominguez O, Piquer M, Alvaro M, Jimenez-Feijoo R, Lozano J, Machinena A, del Mar Folqué M, Giner MT, Plaza AM; Turner P, Patel N, Vazquez-Ortiz M, Lindsley S, Walker L, Rosenberg S, Mari A, Alessandri C, Giangrieco I, Tuppo L, Rafaiani C, Mitterer G, Ciancamerla M, Ferrara R, Bernardi ML, Zennaro D; Tamburrini M, Ciardiello MA, Harwanegg C, Fernandez A, Selb R, Egenmann P, Epstein M; Hoffmann-Sommergruber K, Koning F, Lovik M, Clare Mills EN, Moreno J, van Love. 2017, ‘Abstracts from the Food Allergy and Anaphylaxis Meeting 2016’, Clinical and Translational Allergy, vol. 7,  <http://dx.doi.org/10.1186/s13601-017-0142-2>

Arcot J, Beck SM, Knoerzer K. 2017, ‘Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)’, Journal of Food Engineering, http://dx.doi.org/10.1016/j.jfoodeng.2017.06.037

Chandra-Hioe MV, Bucknall MP, Arcot J. 2017, ‘Evaluating folate extraction form infant milk formulae and adult nutritionals: Enzymatic digestion versus enzyme-free heat treatment’, Food Chemistry, vol. 234, pp. 365-371, http://dx.doi.org/10.1016/j.foodchem.2017.04.179

Zganiacz F, Wills R, Mukhopadhyay S, Arcot J, Greenfield H. 2017, ‘Changes in the Sodium Content of Australian Processed Foods between 1980 and 2013 Using Analytical Data’, Nutrients, vol. 9, pp. 501 – 501, http://dx.doi.org/10.3390/nu9050501

Ma J, Srzednicki G, Arcot J. 2017, ‘Effects of Drying on Stability of Nutrients in Banana Pseudostem in Species Musa balbisiana and Musa acuminata’, Journal of Food Processing and Preservation, vol. 41, http://dx.doi.org/10.1111/jfpp.12865

De Ambrosis A, Vishnumohan S, Paterson J, Haber P, Arcot J. 2017, ‘Relative bioavailability of 13C5-folic acid in pectin-coated folate fortified rice in humans using stable isotope techniques’, European Journal of Clinical Nutrition, vol. 71, pp. 103 – 106, http://dx.doi.org/10.1038/ejcn.2016.122

Lu Y, Xia Y, Liu G, Pan M, Li M, Lee NA, Wang S. 2017 ‘A Review of Methods for Detecting Melamine in Food Samples’, Critical Reviews in Analytical Chemistry, vol. 47, pp. 51 – 66, http://dx.doi.org/10.1080/10408347.2016.1176889

Ma J, Adler L, Srzednicki G, Arcot J. 2017, ‘Quantitative determination of non-starch polysaccharides in foods using Gas Chromatography with flame ionization detection’, Food Chemistry, vol. 220, pp. 100 – 107, http://dx.doi.org/10.1016/j.foodchem.2016.09.206

Li Y, Wills RBH, Golding JB. 2017, ‘Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables, pak choi, broccoli, mint and green bean’, The Journal of Horticultural Science and Biotechnology, vol. 92 pp. 288-293. https://doi.org/10.1080/14620316.2016.1263545

Dabestani S, Arcot J, Chen V. 2017, ‘Protein recovery from potato processing water: Pre-treatment and membrane fouling minimization’, Journal of Food Engineering, vol. 195, pp. 85 – 96, http://dx.doi.org/10.1016/j.jfoodeng.2016.09.013

Rost J; Muralidharan S; Campbell D; Mehr S; Nock C; Lee NA, 2016, ‘Discovery of  7S and 11S globulins as putative allergens in macademia nut by combining allergenomics and patient serum IGE binding’, International Medical Journal, vol. 46, pp. 10 – 10, http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000384109400020&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=891bb5ab6ba270e68a

Faradilla RHF; Lee G; Rawal A; Hutomo T; Stenzel MH; Arcot J, 2016, ‘Nanocellulose characteristics from the inner and outer layer of banana pseudo-stem prepared by TEMPO-mediated oxidation’, Cellulose, vol. 23, pp. 3023 – 3037, http://dx.doi.org/10.1007/s10570-016-1025-8

Lu Y; Peterson JR; Luais E; Gooding JJ; Lee NA, 2016, ‘Effects of surface epitope coverage on the sensitivity of displacement assays that employ modified nanoparticles: Using bisphenol a as a model analyte’, Biosensors, vol. 6, http://dx.doi.org/10.3390/bios6030043

Huynh TD; Shrestha AK; Arcot J, 2016, ‘Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents’, Food and Function, vol. 7, pp. 3599 – 3608, http://dx.doi.org/10.1039/c6fo00661b

Bui QA; Vu THH; Ngo VKT; Kennedy IR; Lee NA; Allan R, 2016, ‘Development of an ELISA to detect clenbuterol in swine products using a new approach for hapten design’, Analytical and Bioanalytical Chemistry, vol. 408, pp. 6045 – 6052, http://dx.doi.org/10.1007/s00216-016-9750-2

de Ambrosis A; Vishnumohan S; Paterson J; Haber P; Arcot J, 2016, ‘Relative bioavailability of 13C5-folic acid in pectin-coated folate fortified rice in humans using stable isotope techniques’, European Journal of Clinical Nutrition, http://dx.doi.org/10.1038/ejcn.2016.122

Gee SJ; Kennedy IR; Lee NA; Ohkawa H; Prapamontol T; Xu T, 2016, ‘Erratum to: Immunoanalysis for environmental monitoring and human health’, Analytical and Bioanalytical Chemistry, pp. 1, http://dx.doi.org/10.1007/s00216-016-9758-7

Chandra-Hioe MV; Wong CHM; Arcot J, 2016, ‘The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients’, Plant Foods for Human Nutrition, vol. 71, pp. 90 – 95, http://dx.doi.org/10.1007/s11130-016-0532-y

Lu Y; Xia Y; Liu G; Pan M; Li M; Lee NA; Wang S, 2016, ‘A Review of Methods for Detecting Melamine in Food Samples’, Critical Reviews in Analytical Chemistry, pp. 1 – 16, http://dx.doi.org/10.1080/10408347.2016.1176889

Gee SJ; Kennedy IR; Lee NA; Ohkawa H; Prapamontol T; Xu T, 2016, ‘Immunoanalysis for environmental monitoring and human health’, Analytical and Bioanalytical Chemistry, vol. 408, pp. 5959 – 5961, http://dx.doi.org/10.1007/s00216-016-9666-x

Ma J; Srzednicki G; Arcot J, 2016, Effects of Drying on Stability of Nutrients in Banana Pseudostem in Species Musa balbisiana and Musa acuminata‘, Journal of Food Processing and Preservation, http://dx.doi.org/10.1111/jfpp.1286500

Zurzolo GA; Koplin JJ; Ponsonby AL; Mcwilliam V; Dharmage S; Heine RG; Tang ML; Prescott S; Campbell DE; Loh R, 2016, ‘Consensus of stakeholders on precautionary allergen labelling: A report from the Centre for Food and Allergy Research’, Journal of Paediatrics and Child Health, http://dx.doi.org/10.1111/jpc.13202

Japar D; Chandra-Hioe MV; Shrestha A; Arcot J, 2016, ‘Voluntary fortification of breakfast cereals with folic acid: Contribution to dietary intake in Australia’, International Journal of Food Sciences and Nutrition, vol. 67, pp. 225 – 231, http://dx.doi.org/10.3109/09637486.2016.1146234

Chandra-Hioe MV; Wong CHM; Arcot J, 2016, ‘The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients’, Plant Foods for Human Nutrition, pp. 1 – 6, http://dx.doi.org/10.1007/s11130-016-0532-y

Rubiang-Yalambing L; Arcot J; Greenfield H; Holford P, 2016, ‘Aibika (Abelmoschus manihot L.): Genetic variation, morphology and relationships to micronutrient composition’, Food Chemistry, vol. 193, pp. 62 – 68, http://dx.doi.org/10.1016/j.foodchem.2014.08.058

Lu Y; Peterson JR; Luais E; Gooding JJ; Lee NA, 2015, ‘Surface Epitope Coverage Affects Binding Characteristics of Bisphenol-A Functionalized Nanoparticles in a Competitive Inhibition Assay’, Journal of Nanomaterials, vol. 2015, http://dx.doi.org/10.1155/2015/756056

Liu J; Arcot J; Cunningham J; Greenfield H; Hsu J; Padula D; Strobel N; Fraser DR, 2015, ‘New data for vitamin D in Australian foods of animal origin: Impact on estimates of national adult vitamin D intakes in 1995 and 2011-13’, Asia Pacific Journal of Clinical Nutrition, vol. 24, pp. 464 – 471, http://dx.doi.org/10.6133/apjcn.2015.24.4.04

Zainal Badari SA; Arcot J; Sulaiman N, 2015, ‘An exploratory study of visual aids using life-sized photographs of serve/portion sizes of foods and their effectiveness in recording dietary intakes’, Malaysian Journal of Consumer and Family Economics, vol. 18, pp. 50 – 71

Lu Y; Peterson JR; Gooding JJ; Lee NA, 2015, ‘Development of a Competitive ELISA for the Detection of 4-tert-Octylphenol in Seafood’, Food Analytical Methods, vol. 8, pp. 1923 – 1935 , http://dx.doi.org/10.1007/s12161-014-0053-y

Liu K; Zheng Y; Lu X; Thai T; Lee NA; Bach U; Gooding JJ, 2015, ‘Biocompatible gold nanorods: One-step surface functionalization, highly colloidal stability, and low cytotoxicity’, Langmuir, vol. 31, pp. 4973 – 4980, http://dx.doi.org/10.1021/acs.langmuir.5b00666

Tiong SA; Chandra-Hioe MV; Arcot J, 2015, ‘Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties’, Journal of Food Composition and Analysis, vol. 38, pp. 27 – 31, http://dx.doi.org/10.1016/j.jfca.2014.11.003

Arcot J; Kim J; Trollor J; Brodaty H; Crawford J; Sachdev P, 2015, ‘Anthropometric indices in a community-dwelling Australian population aged 70-90 years: The sydney memory and ageing study’,Nutrition and Dietetics, vol. 72, pp. 8 – 15, http://dx.doi.org/10.1111/1747-0080.12140

Phan-Thien KY; Wright GC; Lee NA, 2014, ‘Peanut antioxidants: Part 2. Quantitation of free and matrix-bound phytochemicals in five selected genotypes with diverse antioxidant capacity by high performance liquid chromatography (HPLC)’, LWT – Food Science and Technology, vol. 57, pp. 312 – 319, http://dx.doi.org/10.1016/j.lwt.2013.12.020

Phan-Thien KY; Wright GC; Tillman BL; Lee NA, 2014, ‘Peanut antioxidants: Part 1. Genotypic variation and genotype-by-environment interaction in antioxidant capacity of raw kernels’, LWT – Food Science and Technology, vol. 57, pp. 306 – 311, http://dx.doi.org/10.1016/j.lwt.2013.12.021

Sabarez HT, 2014, ‘Mathematical modelling of the coupled transport phenomena and colour development: Finish drying of trellis-driedsultanas. Drying Technology: An International Journal, 32(5): 578-589, 2014, http://dx.doi.org/10.1080/07373937.2013.846366

Hirth M, Leiter A, Beck SM, Schuchmann HP, 2014, ‘Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food’. Journal of Food Engineering, 125, 139-146, 2014, http://dx.doi.org/10.1016/j.jfoodeng.2013.10.034

Beck S, Sabarez H, Gaukel V, Knoerzer K, 2014, ‘Enhancement of convective drying by application of airborne ultrasound – A response surface approach. Ultrasonics Sonochemistry,21(6), 2144-2150, 2014., http://dx.doi.org/10.1016/j.ultsonch.2014.02.013

Wills RBH, Harris DR, Spohr LJ, Golding JB, 2014, ‘Reduction of energy usage during storage and transport of bananas by management of exogenous ethylene levels. Postharvest Biology and Technology. 89: 7-10, 2014, http://dx.doi.org/10.1016/j.postharvbio.2013.11.002