Food Science Theses at the University of Auckland

Subject Guides: Food Science

Food Science Programme at the University of Auckland

 

This guide to food science theses is in date sequence, from latest to the earliest, then alphabetical order by author within the date sequence. It lists food science Masters and Doctoral theses completed by University of Auckland students through the Food Science Programme. Click on the hyperlinked title of each thesis to check its availability within the Voyager catalogue.

For further bibliographic details or for specific thesis searches, consult the library’s Voyager catalogue which you can search using a combination of different parameters (author, title, keyword, year etc) or from the Theses and Dissertations link.

The ARROW Discovery Service allows a search of Australian research outputs, including theses.

 

Date Author Title Call number (Precede with thesis)
2011
2011 Ainsworth, Lauren J. Exploiting natural structures in the design and development of new foods for restaurants Available as an e-Thesis 11-458
2011 Cui, Ran Ran Studies on the composition of the cell walls and mucilage of Dioscorea polystachya Available as an e-Thesis 11-273
2011 Guo, Yuexia Liposomal encapsulation of astaxanthin Available as an e-Thesis 11-179
2011 Lee, Yi-Chern Identifying the polysaccharides to which ferulic acid in esterified in the cell walls of purslane (Portulaca oleracea) 11-135
2011 Moroney, Sarah Locating p-coumaric acid in the cell walls of commelinid monocotyledons Available as an e-Thesis 11-305
2011 Naik, Aditee Identifying human sensitivity towards monosodium glutamate using tomato soup as a model Available as an e-Thesis 11-457
2011 Shen, Qian Microencapsulation of astaxanthin with different blends of protein and soluble corn fibre using spray drying Available as an e-Thesis 11-309
2011 Singh, Rachna Interaction of phytochemicals with dairy ingredients (PhD). Available as an e-Thesis 11-506
2010
2010 Boey, Andrew Wai-Hoong Factors affecting consumer acceptability of New Zealand Greenshell[TM] Mussels (Perna canaliculus) 10-445
2010 Kindleysides, Sophie J. The effectiveness of natural seaweed extracts from New Zealand species as antioxidants 10-432
2010 Li, Na Comparison of the composition of red wines from Waiheke Island and the Hawke's Bay 11-014
2010 Liu, Feng Collagen, amino acids, lipids and fatty acids present in New Zealand sea cucumbers (Australostichopus mollis) (Embargoed until August 2011) 10-354
2010 Peng, Yu (Selene) The effect of high pressure processing on the quality of avocado slices 10-249
2010 Tsai, Chiao-Ying Investigations on the hydroxycinnamic acid components of pineapple [Ananas comosus (L.) Merr.] fruit cell walls 10-355
2010 Wong, Sally F. Biochemical and molecular changes occurring in the development of peelability of kiwifruit (Actinidia eriantha) 10-030
2010 Young, Christopher A. Lobster meat recovery and binding using transglutaminase 10-356
2010 Zhang, Jin Bioaccessibility of bioactives in Feijoa sellowiana and Actinidia arguta 10-250
2009
2009 Free, Heather C. A. The differential deposition of pectic polysacharrides in iceberg lettuce leaf cell walls 09-141
2009 Ho, Tommy Ho Lam Investigations on the immunolocalisation and extraction of mannan-containing polysaccharides in Iceberg lettuce leaf cell walls 10-031
2009 Hsu, Chyong F. Development of conducting polymer-based antioxidant packaging materials (PhD) available as an e-Thesis 09-472
2009 Lee, Oliver C.-T. Cholesterol replacement in Liposomes 10-032
2009 Suen, Claire C.-L. Catechin, theaflavin & caffeine contents of tea 09-249
2009 Wimalaratne, Sajith K. Pressure assisted thermal sterilization: a novel means of processing foods (PhD) available as an e-Thesis 09-459
2009 Wong, Sally F. Biochemical and molecular changes occurring in the development of peelability of kiwifruit (Actinidia eriantha) 10-030
2009 Yao, Xudong The effect of milk protein on liposome properties 09-447
2008
2008 Byrnes, Amy R. Isolating sialyl oligosaccharides (Embargoed until January 2011) 09-077
2008 Chan, Cheung Ying S. Examination of celery cultivars for premium organoleptic properties and shelf life extension 08-364
2008 Lal, Shane N. D. The application of plant sterols as functional ingredients in dairy products (PhD) 08-385
2008 Stahler, Kathrin Adsorbents for removing oxidation products from fish oil 08-386
2008 Zhou, Jing Characteristics, thermal stability and potential use of Chinese tea seed oil 08-365
2007
2007 Dykes, Stuart The effect of oxygen dosage rate on chemical and sensory changes occurring during micro-oxygenation of New Zealand red wine (PhD) available as an e-Thesis 08-305
2007 Li, Miaolin L. Method development for analysing fish oil volatiles 07-402
2007 Mudaliar, Sandhya S. Encapsulation of fish oil in a polysaccharide matrix 07-401
2007 Xiong, Shaoyuan Encapsulation of functional food ingredients for enteric delivery (PhD) 08-259
2006
2006 Chok, Ngan King β-carotene microemulsion : preparation, characterisation and stability study 07-114
2006 Maggu, Manu Implementation of a laboratory method for the quantification of thiol precursors present in Vitis vinifera cv. sauvignon blanc must 06-268
2006 Makan, Dimpy Investigating varietal aroma stability in New Zealand white wines 06-269
2006 Reed-Graham, Anna B. The quality of grafted grapevines grown in a New Zealand nursery (PhD) 06-500
2005
2005 Amos, Rachel L. Factors influencing fresh fruit non-consumption in the home 06-154
2005 Chen, Qiong Identification of the pigments, fatty acids and glycogen present in the gonads of cultured sea urchins (Evechinus chloroticus) 05-435
2005 Fell, Alec J. The electrochemical micro-oxygenation of New Zealand red wine 06-272
2005 Ge, Jiajin Extraction and characterisation of liposoluble antioxidants from plant sources 05-243
2005 Katvi, Sagar R. Investigating the lipid profiles of common New Zealand seafood 05-218
2005 Kumar, Seema Aroma profile of Marlborough Sauvignon blanc wines : effect of vine location and yeast strain 06-022
2005 Mangiri, Surianto P. Comparison of drying treatments in the preparation of caseinate glycoconjugates 05-433
2005 Pan, Geoffrey Ge Conjugation of oligosaccharides with casein (PhD) 05-189
2005 Sun, Fengyu Fast chemical repair of linoleic acid and linolenic acid radicals by antioxidants 05-244
2005 Wang, Dan Antimicrobial activity of grape juice against Listeria monocytogenes in a model stomach system with food 06-002
2005 Wang, Hui Investigations on the self-association of xyloglucans 05-434
2005 Wimalaratne, Sajith K. Basic nuclear proteins from hoki (Macruronus novaezelandiae) milt 05-137
2004
2004 Asri, Deepali Complete or partial replacement of sucrose in jelly confectionery 04-382
2004 Chi, Mei Studies on chilling injury of bananas (Musa sp., AAA Cavendish) 04-184
2004 Gangal, Leena Hydroxycinnamic acid monomers and dimers in pineapple [Ananas comosus (L.) Merr.] fruit cell walls 04-189
2004 Ravi, Anusooya E. Effect of different dietary fibres on the texture and processing of apricot pieces 04-447
2004 Rhodes, Phillippa L. Antimicrobial factor from grapes (PhD) available as an e-Thesis 04-500
2004 Sivapalan, Santhameena Developing smart meat marinades 04-325
2004 Sun, Dongxiao Interactions between plant cell wall materials and natural antioxidants (PhD) 05-097
2004 Zhang, Jingli Evaluation of natural antioxidants (PhD) available as an e-Thesis 05-124
2004 Zhao, Ran Creating and stabilizing foams in orange juice 04-316
2003
2003 Bliss, Suzanne R. Avocado waste 04-004
2003 Lal, Shane N. D. Increasing the good health profile of dairy products 03-410
2003 Oliver, Christine M. Development of caseinate glycoconjugates as functional food ingredients (PhD) 04-119
2003 Rathod, Manisha A. Reduction of DNA damage by tea theaflavins and caffeine 03-221
2003 Thirugnanasambanthar, Rubia Studies on tissue structure and cell wall composition of uncooked and cooked aubergine 03-280
2003 Xiong, Shaoyuan Determination of alternative humectants to glycerol for the control of water activity and texture of Taura’s URC fruit pieces 04-008
2002
2002 Cheng, Ai Wei Utilization of fish wastes 03-154
2002 Hsu, Chyong Fang Characterising antioxidants in teas 02-254
2002 Lai, Jianbing Vibro-bed in coating and sticky powder fluidization applications 02-186
2002 Neoh, Julian C. L. Speciality flours for the Asian market 02-298
2002 Reed-Graham Anna B. Carbohydrates in grapevine rootstock cuttings used for propagation 02-185
2002 Shaheed, Kaazal Analyses of a Hawkes Bay Merlot wine stored at different temperatures 03-048
2002 Shann, Sophia C.-W. Development of a glucagel based pre- and post harvest treatment to prolong the shelf life of buttercup squash and strawberries 02-198
2002 Teoh, Annie Utilisation of fish skin waste 02-278
2002 Wibisono, Reginald D. The measurement of the glass transition temperature of hoki fish samples 02-496
2001
2001 Abesinghe, Kamala Lipid class and fatty acid composition of spiny lobster (Jasus edwardsii) eggs 01-196
2001 Chen, Kim Sung Lipid uptake in deep-fat fried battered fish fillet 01-188
2001 Liyanage, Henegama D. S. Improving the colour of the carapace of the southern rock lobster Jasus edwardsii 01-201
2001 Pena, Joji N.-d. Oxidation of ascorbic acid in the frozen state 02-238
2001 Sun, Dongxiao The effect of fibres on the activity of calf pregastric lipase 01-063
2001 Tran, Mai Thu Thi Ultraviolet sterilisation of orange juice 01-392
2001 Wu, Liyun Purification and characterization of polyphenol oxidase from Pacific Rose apples 01-194
2001 Xu, Lina Microbiology and chemistry of king salmon (Oncorhynchus tshawytscha) packaged under modified atmosphere 01-400
2001 Zhou, Jianwen Pectin methyl esterase for improving properties of dehydrated carrots 01-189
2001 Zou, Honglei Characterizing phenolic antioxidants in New Zealand wines and Pinot Noir musts 01-195
2000
2000 Bai, Yan Structural collapse of biological materials during drying 00-099
2000 Banda, Selina G. Shelf life improvement of an encrusted fruit bar product 00-372
2000 Blaha, Francisco Bait for the longline fishery of snapper (Pagrus auratus) 00-439
2000 Ding, Xiaoqiang Developing a method for removal of melanin-like pigments from Cook’s Turban (Cookia sulcata) 00-443
2000 Koh, Zi Ping Antilisterial activity of carrot 00-156
2000 Mak, Wai Bik Reaction kinetics of constituents of green tea with DNA radicals 00-140
2000 Pan, Geoffrey Ge Detection of tangelo juice in orange juice 00-087
2000 Ram, Anuradha Investigation of the sensitivity of the polymerase chain reaction for the detection of campylobacter species 00-452
2000 Samson, Irene The measurement of the glass transition temperature of carbohydrate solutions and meats 00-506
2000 Wang, Tianli Comparison of methods used for analysis of flavour volatiles in kiwifruit 00-446
2000 Ward, Trevor R. Analysis of localised ethylene emission from apples 00-495
2000 Zhang, Jingli Natural antioxidants in fresh and dried vegetables 00-167
2000 Zhang, Su Yun Investigation of the rheological properties of butter 00-185
1999
1999 Amarasinghe, Chanchala Reaction kinetics of food flavonoids with DNA radicals 99-450
1999 Fisk, Kimberly J. Parameters affecting lipid uptake by french fries 00-065
1999 Hatipoglu, Fatma Phenolic antioxidants in selected New Zealand wines 99-439
1999 Hough, Angela J. Rapid enumeration of Listeria monocytogenes in cabbage using real-time TaqMan PCR 00-134
1999 Oliver, Christine M. Interaction of oxidised dextran with bovine serum albumin 99-454
1999 Quach, My Le Study of the texture, anatomy and cell-wall composition of white and pink corms of taro 99-452
1999 Thakur, Pallavi Volatile flavour constitutents of tamarillo 99-445
1999 Zhang, Xixiang Development of a food coating system 99-463
1998
1998 Wan, Xinmin Application of solid phase microextraction to kiwifruit volatile flavour compound analysis 98-100
1998 Yong, Clara M. O. Degradation products of ascorbic and isoascorbic acids in the presence of nitrite 98-116
1998 Zhang, Ningxin Investigation of Listeria monocytogenes in minimally processed vegetables 98-089

Subject Librarian: Food Science, Sonya Donoghue.

File last updated : January 13, 2012 .
Comments and suggestions (including potential additions) to : Sonya Donoghue