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data-vc-disable-keydown="false" data-active-tab="1"> <div class="wpb_wrapper wpb_accordion_wrapper ui-accordion"> <div class="wpb_accordion_section group"> <h3 class="wpb_accordion_header ui-accordion-header"><a href="#book-editor">Book editor</a></h3> <div class="wpb_accordion_content ui-accordion-content vc_clearfix"> <div class="wpb_text_column wpb_content_element "> <div class="wpb_wrapper"> <p>Muralidharan, Zhao Y, <strong>Taylor S</strong>, <strong>Lee A</strong>. 2017, ‘Detection of Food Allergen Residues by Immunoassays and Mass Spectrometry’, in <i>Biomolecular and Clinical Aspects of Food Allergy</i>, CRC Press</p> <p><strong>Bakalis S, Knoerzer K, Fryer PJ.</strong> (eds.) Modeling Food Processing Operations,Woodhead Publishing, An Imprint of Elsevier, Elsevier B.V. 2014</p> <p><strong>Lee AJ,</strong> Wright GC, Rachaputi RC N. (eds.), 2016, <i>Peanuts: Bioactives and Allergens</i>, Destech Publications Inc, Pennsylvania US</p> <p>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.<br /> ISBN: 978-0-6481490-0-2 <strong>Published by ATFM</strong>. <a href="http://www.atfm.unsw.edu.au/wp-content/uploads/2017/08/OceaniaProceedingsWebUpdated300817.pdf">Download here</a></p> </div> </div> </div> </div> <div class="wpb_accordion_section group"> <h3 class="wpb_accordion_header ui-accordion-header"><a href="#book-chapters">Book chapters</a></h3> <div class="wpb_accordion_content ui-accordion-content vc_clearfix"> <div class="wpb_text_column wpb_content_element "> <div class="wpb_wrapper"> <p><strong>Muralidharan S, Zhao Y, Taylor SL, Lee NA</strong>. 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)</p> <p><strong>Lee AJ; Sun X</strong>, 2016, ‘Immunoanalytical Techniques for Peanut Allergen Detection’, in Lee AJ; Wright GC; Rachaputi RCN (ed.), <em>Peanuts: Bioactives and Allergens</em>, Destech Publications Inc</p> <p><strong>Lee AJ, Yusnawan E, Sun X.</strong> 2016, ‘Allergenic Proteins in Peanuts’, in Lee AJ; Wright GC; Rachaputi RCN (ed.), <em>Peanuts: Bioactives and Allergens</em>, Destech Publications Inc</p> <p><strong>Lee AJ, Phan-Thien, Wrigt GC.</strong> 2016, ‘Antioxidant Components in Peanuts’, in Lee AJ; Rachaputi, RCN; Wrigh GC (ed.), <em>Peanuts: Bioactives and Allergens</em>, Destechtech Publications Inc</p> <p><strong>Lee AJ, Phan-Thien KY, Wright GC.</strong> 2016, ‘Antioxidant Capacity in Food Crops: A Case Study in Peanuts’, in Lee AJ; Wright GC; Rachaputi RCN (ed.), <em>Peanuts: Bioactives and Allergens</em>, Destech Publications Inc</p> <p><strong>Lee AJ, Rachaputi RCN, Wright GC.</strong> 2016, ‘Peanut: A Friend or Foe?’, in Lee AJ; Rachaputi RCN; Wright GC (ed.), <em>Peanuts: Bioactives and Allergens</em>, Destech Publications Inc, Pennsylvania (U.S.)</p> <p><strong>Chandra-Hioe MV, Bucknall MP, Arcot J.</strong> 2015, ‘Thiamin: Properties and Determination’, in Caballero B; Finglas PM; Toldra F (ed.), <em>Encyclopedia of Food and Health</em>, Oxford Academic Press, UK, pp. 297 – 302</p> <p><strong>Chandra-Hioe M, Bucknall, Arcot J.</strong> 2014, ‘Applications of UPLC–MS/MS for the Quantification of Folate Vitamers’, in Naushad M; Rizwan Khan M (ed.),<em> Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis</em>, edn. 1st, CRC Press, London, UK, pp. 115 – 128, <a href="http://www.crcpress.com/">http://www.crcpress.com/</a></p> <p><strong>Knoerzer K, Sabarez H.</strong> 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</p> <p><strong>Phan-Thien K-Y, Lee NA, Wright GC. </strong>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</p> <p><strong>Phan-Thien KY, Lee NA, Wright GC. C</strong>hapter 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</p> <p><strong>Sabarez HT. </strong>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</p> <p><strong>Sabarez HT. </strong>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</p> </div> </div> </div> </div> <div class="wpb_accordion_section group"> <h3 class="wpb_accordion_header ui-accordion-header"><a href="#journal-papers">Journal papers</a></h3> <div class="wpb_accordion_content ui-accordion-content vc_clearfix"> <div class="wpb_text_column wpb_content_element "> <div class="wpb_wrapper"> <p class="Head">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’, <em>Journal of Food Engineering, </em><a href="https://doi.org/10.1016/j.jfoodeng.2018.03.004">https://doi.org/10.1016/j.jfoodeng.2018.03.004</a></p> <p>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’, <i>Food Control</i>, <a href="http://dx.doi.org/10.1016/j.foodcont.2018.04.027">http://dx.doi.org/10.1016/j.foodcont.2018.04.027</a></p> <p>Phan MA T, Bucknall M, <strong>Arcot J.</strong> 2018, ‘Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo’, <i>Journal of Functional Foods</i>, vol. 45, pp. 129 – 137, <a href="http://dx.doi.org/10.1016/j.jff.2018.03.021">http://dx.doi.org/10.1016/j.jff.2018.03.021</a></p> <p>Saha B, Bucknall M,<strong> Arcot J, Driscoll R</strong>. 2018, ‘Derivation of two layer drying model with shrinkage and analysis of volatile depletion during drying of banana’, <i>Journal of Food Engineering</i>, vol. 226, pp. 42-52, <a href="http://dx.doi.org/10.1016/j.jfoodeng.2018.01.010">http://dx.doi.org/10.1016/j.jfoodeng.2018.01.010</a></p> <p>Saha B, Bucknall MP, <strong>Arcot J</strong>, <strong>Driscoll R</strong>. 2018, ‘Profile changes in banana flavour volatiles during low temperature drying’, <i>Food Research International</i>, vol. 106, pp. 992 – 998, <a href="http://dx.doi.org/10.1016/j.foodres.2018.01.047">http://dx.doi.org/10.1016/j.foodres.2018.01.047</a></p> <p>Masood H, Diao Y ,Cullen PJ, <strong>Lee NA, </strong>Trujillo FJ. 2018, ‘A comparative study on the performance of three treatment chamber designs for radio frequency electric field processing’, <em>Computers and Chemical Engineering</em>, vol. 108, pp. 206 – 216, <a href="http://dx.doi.org/10.1016/j.compchemeng.2017.09.009">http://dx.doi.org/10.1016/j.compchemeng.2017.09.009</a></p> <p>Koeberl M, Clarke D, Allen KJ, Fleming F, Katzer L, <strong>Lee NA, </strong>Lopata AL, Said M, Scheelings P, Shepherd N, Sherlock R, Roberts J. 2018, ‘Food Allergen Management in Australia.’, <em>J AOAC Int</em>, vol. 101, pp. 60 – 69, <a href="http://dx.doi.org/10.5740/jaoacint.17-0386">http://dx.doi.org/10.5740/jaoacint.17-0386</a></p> <p>Faradilla RHF, Lee G, Roberts J, Martens P, Stenzel M, <b>Arcot J</b>. 2018, ‘Effect of glycerol, nanoclay and graphene oxide on physicochemical properties of biodegradable nanocellulose plastic sourced from banana pseudo-stem’, <em>Cellulose</em>, vol. 25, pp. 399 – 416, <a href="http://dx.doi.org/10.1007/s10570-017-1537-x">http://dx.doi.org/10.1007/s10570-017-1537-x</a></p> <p>Li Y, Golding JB, <strong>Arcot J,</strong> Wills RBH. 2018, ‘Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality’, <i>Food Chemistry</i>, vol. 242, pp. 585 – 590, <a href="http://dx.doi.org/10.1016/j.foodchem.2017.09.088">http://dx.doi.org/10.1016/j.foodchem.2017.09.088</a></p> <p><strong>Kaczmarska KT, </strong><strong>Chandra-Hioe MV,</strong> Frank D, <strong>Arcot J.</strong> 2018, ‘Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma’, <i>LWT – Food Science and Technology</i>, vol. 87, pp. 225 – 233, <a href="http://dx.doi.org/10.1016/j.lwt.2017.08.080">http://dx.doi.org/10.1016/j.lwt.2017.08.080</a></p> <p>Basford K, Bennett R, Daly J, Augustin MA, Barlow S, Gregson T, Lee A, Chen D, Wenham. 2017, ‘Delivering food safety’, <i>Frontiers of Agricultural Science and Engineering</i>, vol. 4, pp. 1 – 1, <a href="http://dx.doi.org/10.15302/J-FASE-2016123">http://dx.doi.org/10.15302/J-FASE-2016123</a></p> <p><strong>Kaczmarska, KT, Chandra-Hioe MV</strong>, Frank D, <strong>Arcot, J.</strong> 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</p> <p>Motta C, Delgado I, Matos AS, Gonzales GB, Torres D, Santos M, <strong>Chandra-Hioe MV, </strong><strong>Arcot J,</strong> Castanheira I. 2017, ‘Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting’, <i>Journal of Food Composition and Analysis</i>, <a href="http://dx.doi.org/10.1016/j.jfca.2017.09.003">http://dx.doi.org/10.1016/j.jfca.2017.09.003</a></p> <p>Frank, D., <strong>Kaczmarska, K</strong>., Paterson, J., Piyasiri, U., Warner R. (2017) Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef. <em>Meat Science</em>, vol. 133 pp. 61-68, <a href="https://doi.org/10.1016/j.meatsci.2017.06.006">https://doi.org/10.1016/j.meatsci.2017.06.006</a></p> <p><strong>Arcot J,</strong> Pallavi JK, Antony U. 2017, ‘Prebiotic efficiency of custard apple seeds’, <i>International Journal of Innovative Science and Research Technology</i></p> <p><strong>Chandra-Hioe ML,</strong> Rahman HH, <strong>Arcot J.</strong> 2017, ‘Lutein and β-Carotene in Selcted Asian Leafy Vegetables’, <i>Journal of Food Chemistry & Nanotechnology</i>, <a href="http://dx.doi.org/10.17756/jfcn.2017-043">http://dx.doi.org/10.17756/jfcn.2017-043</a></p> <p><strong>Kaczmarska KT</strong>, <strong>Chandra-Hioe ML</strong>, Zabaras D, Frank D, <strong>Arcot J</strong>. 2017 ‘Effect of germination and fermentation on carbohydrate composition of Australian sweet lupin and soybean seeds and flours’, <em>Journal of Agriculture and Food Chemistry</em>, vol. 65(46) pp. 10064-10073, <a href="https://pubs.acs.org/doi/10.1021/acs.jafc.7b02986">https://pubs.acs.org/doi/10.1021/acs.jafc.7b02986</a></p> <p>Phan MAT, Paterson J, Bucknall M, <strong>Arcot J</strong>. 2017, ‘Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability’, <em>Critical Reviews in Food Science and Nutrition</em>, pp. 1 – 20, <a href="http://dx.doi.org/10.1080/10408398.2016.1254595">http://dx.doi.org/10.1080/10408398.2016.1254595</a></p> <p><strong>Beck SM</strong>, Knoerzer K, <strong>Arcot J.</strong> 2017. ‘Impact of Insoluble Fibre Addition in Low Moisture Extrusion Processes’. 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