CINXE.COM

<!DOCTYPE html> <html lang="en" xmlns:fb="http://www.facebook.com/2008/fbml" class="wf-loading"> <head prefix="og: https://ogp.me/ns# fb: https://ogp.me/ns/fb# academia: https://ogp.me/ns/fb/academia#"> <meta charset="utf-8"> <meta name=viewport content="width=device-width, initial-scale=1"> <meta rel="search" type="application/opensearchdescription+xml" href="/open_search.xml" title="Academia.edu"> <title>Lara Wakeling | Federation University Australia - Academia.edu</title>  <link href="//a.academia-assets.com/images/favicons/favicon-production.ico" rel="shortcut icon" type="image/vnd.microsoft.icon"> <link rel="apple-touch-icon" sizes="57x57" href="//a.academia-assets.com/images/favicons/apple-touch-icon-57x57.png"> <link rel="apple-touch-icon" sizes="60x60" href="//a.academia-assets.com/images/favicons/apple-touch-icon-60x60.png"> <link rel="apple-touch-icon" sizes="72x72" href="//a.academia-assets.com/images/favicons/apple-touch-icon-72x72.png"> <link rel="apple-touch-icon" sizes="76x76" href="//a.academia-assets.com/images/favicons/apple-touch-icon-76x76.png"> <link rel="apple-touch-icon" sizes="114x114" href="//a.academia-assets.com/images/favicons/apple-touch-icon-114x114.png"> <link rel="apple-touch-icon" sizes="120x120" href="//a.academia-assets.com/images/favicons/apple-touch-icon-120x120.png"> <link rel="apple-touch-icon" sizes="144x144" href="//a.academia-assets.com/images/favicons/apple-touch-icon-144x144.png"> <link rel="apple-touch-icon" sizes="152x152" href="//a.academia-assets.com/images/favicons/apple-touch-icon-152x152.png"> <link rel="apple-touch-icon" sizes="180x180" href="//a.academia-assets.com/images/favicons/apple-touch-icon-180x180.png"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-32x32.png" sizes="32x32"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-194x194.png" sizes="194x194"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-96x96.png" sizes="96x96"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/android-chrome-192x192.png" sizes="192x192"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-16x16.png" sizes="16x16"> <link rel="manifest" href="//a.academia-assets.com/images/favicons/manifest.json"> <meta name="msapplication-TileColor" content="#2b5797"> <meta name="msapplication-TileImage" content="//a.academia-assets.com/images/favicons/mstile-144x144.png"> <meta name="theme-color" content="#ffffff"> <script> window.performance && window.performance.measure && window.performance.measure("Time To First Byte", "requestStart", "responseStart"); </script> <script> (function() { if (!window.URLSearchParams || !window.history || !window.history.replaceState) { return; } var searchParams = new URLSearchParams(window.location.search); var paramsToDelete = [ 'fs', 'sm', 'swp', 'iid', 'nbs', 'rcc', // related content category 'rcpos', // related content carousel position 'rcpg', // related carousel page 'rchid', // related content hit id 'f_ri', // research interest id, for SEO tracking 'f_fri', // featured research interest, for SEO tracking (param key without value) 'f_rid', // from research interest directory for SEO tracking 'f_loswp', // from research interest pills on LOSWP sidebar for SEO tracking 'rhid', // referrring hit id ]; if (paramsToDelete.every((key) => searchParams.get(key) === null)) { return; } paramsToDelete.forEach((key) => { searchParams.delete(key); }); var cleanUrl = new URL(window.location.href); cleanUrl.search = searchParams.toString(); history.replaceState({}, document.title, cleanUrl); })(); </script> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "profiles/works", 'action': "summary", 'controller_action': 'profiles/works#summary', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script type="text/javascript"> window.sendUserTiming = function(timingName) { if (!(window.performance && window.performance.measure)) return; var entries = window.performance.getEntriesByName(timingName, "measure"); if (entries.length !== 1) return; var timingValue = Math.round(entries[0].duration); gtag('event', 'timing_complete', { name: timingName, value: timingValue, event_category: 'User-centric', }); }; window.sendUserTiming("Time To First Byte"); </script> <meta name="csrf-param" content="authenticity_token" /> <meta name="csrf-token" content="MREcmFoz0eM4cOr+TPrilLUtf7DHTl+DwgDIdOTJ+6r/eNNluzw/r3K0sSxoVorFVhUMRyd/AxIrJLUdrlhy5g==" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/wow-77f7b87cb1583fc59aa8f94756ebfe913345937eb932042b4077563bebb5fb4b.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/social/home-1c712297ae3ac71207193b1bae0ecf1aae125886850f62c9c0139dd867630797.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/heading-b2b823dd904da60a48fd1bfa1defd840610c2ff414d3f39ed3af46277ab8df3b.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/button-3cea6e0ad4715ed965c49bfb15dedfc632787b32ff6d8c3a474182b231146ab7.css" /><link crossorigin="" href="https://fonts.gstatic.com/" rel="preconnect" /><link href="https://fonts.googleapis.com/css2?family=DM+Sans:ital,opsz,wght@0,9..40,100..1000;1,9..40,100..1000&family=Gupter:wght@400;500;700&family=IBM+Plex+Mono:wght@300;400&family=Material+Symbols+Outlined:opsz,wght,FILL,GRAD@20,400,0,0&display=swap" rel="stylesheet" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/common-10fa40af19d25203774df2d4a03b9b5771b45109c2304968038e88a81d1215c5.css" /> <meta name="author" content="lara wakeling" /> <meta name="description" content="Lara Wakeling, Federation University Australia: 55 Followers, 4 Following, 48 Research papers. Research interests: Phase Change Materials, Milk Technology,…" /> <meta name="google-site-verification" content="bKJMBZA7E43xhDOopFZkssMMkBRjvYERV-NaN4R6mrs" /> <script> var $controller_name = 'works'; var $action_name = "summary"; var $rails_env = 'production'; var $app_rev = 'c7c923e13c2d00b99cbe85c9159af2026a636b1c'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.Aedu = { hit_data: null }; window.Aedu.SiteStats = {"premium_universities_count":15272,"monthly_visitors":"113 million","monthly_visitor_count":113784677,"monthly_visitor_count_in_millions":113,"user_count":277438603,"paper_count":55203019,"paper_count_in_millions":55,"page_count":432000000,"page_count_in_millions":432,"pdf_count":16500000,"pdf_count_in_millions":16}; window.Aedu.serverRenderTime = new Date(1732702322000); window.Aedu.timeDifference = new Date().getTime() - 1732702322000; window.Aedu.isUsingCssV1 = false; window.Aedu.enableLocalization = true; window.Aedu.activateFullstory = false; window.Aedu.serviceAvailability = { status: {"attention_db":"on","bibliography_db":"on","contacts_db":"on","email_db":"on","indexability_db":"on","mentions_db":"on","news_db":"on","notifications_db":"on","offsite_mentions_db":"on","redshift":"on","redshift_exports_db":"on","related_works_db":"on","ring_db":"on","user_tests_db":"on"}, serviceEnabled: function(service) { return this.status[service] === "on"; }, readEnabled: function(service) { return this.serviceEnabled(service) || this.status[service] === "read_only"; }, }; window.Aedu.viewApmTrace = function() { // Check if x-apm-trace-id meta tag is set, and open the trace in APM // in a new window if it is. var apmTraceId = document.head.querySelector('meta[name="x-apm-trace-id"]'); if (apmTraceId) { var traceId = apmTraceId.content; // Use trace ID to construct URL, an example URL looks like: // https://app.datadoghq.com/apm/traces?query=trace_id%31298410148923562634 var apmUrl = 'https://app.datadoghq.com/apm/traces?query=trace_id%3A' + traceId; window.open(apmUrl, '_blank'); } }; </script>  <link href="https://fonts.googleapis.com/css?family=Roboto:100,100i,300,300i,400,400i,500,500i,700,700i,900,900i" rel="stylesheet"> <link href="//maxcdn.bootstrapcdn.com/font-awesome/4.3.0/css/font-awesome.min.css" rel="stylesheet"> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/libraries-a9675dcb01ec4ef6aa807ba772c7a5a00c1820d3ff661c1038a20f80d06bb4e4.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/academia-296162c7af6fd81dcdd76f1a94f1fad04fb5f647401337d136fe8b68742170b1.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system_legacy-056a9113b9a0f5343d013b29ee1929d5a18be35fdcdceb616600b4db8bd20054.css" /> <script src="//a.academia-assets.com/assets/webpack_bundles/runtime-bundle-005434038af4252ca37c527588411a3d6a0eabb5f727fac83f8bbe7fd88d93bb.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/webpack_libraries_and_infrequently_changed.wjs-bundle-abfe14709f87872daacfe98b00812033ac214684652bef9d49abfed8b549f9f6.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/core_webpack.wjs-bundle-57c07c4415ad4e6a22ced3639e4df9a5401c1e44346ffeb379134e0f2293c589.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/sentry.wjs-bundle-5fe03fddca915c8ba0f7edbe64c194308e8ce5abaed7bffe1255ff37549c4808.js"></script> <script> jade = window.jade || {}; jade.helpers = window.$h; jade._ = window._; </script>  <script id="tag-manager-head-root">(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= 'https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer_old','GTM-5G9JF7Z');</script>  <script> window.gptadslots = []; window.googletag = window.googletag || {}; window.googletag.cmd = window.googletag.cmd || []; </script> <script type="text/javascript"> // TODO(jacob): This should be defined, may be rare load order problem. // Checking if null is just a quick fix, will default to en if unset. // Better fix is to run this immedietely after I18n is set. if (window.I18n != null) { I18n.defaultLocale = "en"; I18n.locale = "en"; I18n.fallbacks = true; } </script> <link rel="canonical" href="https://federation-au.academia.edu/LaraWakeling" /> </head>   <body class='c-profiles/works a-summary logged_out'>  <div id="fb-root"></div><script>window.fbAsyncInit = function() { FB.init({ appId: "2369844204", version: "v8.0", status: true, cookie: true, xfbml: true }); // Additional initialization code. if (window.InitFacebook) { // facebook.ts already loaded, set it up. window.InitFacebook(); } else { // Set a flag for facebook.ts to find when it loads. window.academiaAuthReadyFacebook = true; } };</script><script>window.fbAsyncLoad = function() { // Protection against double calling of this function if (window.FB) { return; } (function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/sdk.js"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); } if (!window.defer_facebook) { // Autoload if not deferred window.fbAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.fbAsyncLoad(); }, 5000); }</script> <div id="google-root"></div><script>window.loadGoogle = function() { if (window.InitGoogle) { // google.ts already loaded, set it up. window.InitGoogle("331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"); } else { // Set a flag for google.ts to use when it loads. window.GoogleClientID = "331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"; } };</script><script>window.googleAsyncLoad = function() { // Protection against double calling of this function (function(d) { var js; var id = 'google-jssdk'; var ref = d.getElementsByTagName('script')[0]; if (d.getElementById(id)) { return; } js = d.createElement('script'); js.id = id; js.async = true; js.onload = loadGoogle; js.src = "https://accounts.google.com/gsi/client" ref.parentNode.insertBefore(js, ref); }(document)); } if (!window.defer_google) { // Autoload if not deferred window.googleAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.googleAsyncLoad(); }, 5000); }</script> <div id="tag-manager-body-root">  <noscript><iframe src="https://www.googletagmanager.com/ns.html?id=GTM-5G9JF7Z" height="0" width="0" style="display:none;visibility:hidden"></iframe></noscript>   <script> window.addEventListener('load', function() { if (document.querySelector('input[name="commit"]')) { document.querySelector('input[name="commit"]').addEventListener('click', function() { gtag('event', 'click', { event_category: 'button', event_label: 'Log In' }) }) } }); </script> </div> <script>var _comscore = _comscore || []; _comscore.push({ c1: "2", c2: "26766707" }); (function() { var s = document.createElement("script"), el = document.getElementsByTagName("script")[0]; s.async = true; s.src = (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js"; el.parentNode.insertBefore(s, el); })();</script><img src="https://sb.scorecardresearch.com/p?c1=2&c2=26766707&cv=2.0&cj=1" style="position: absolute; visibility: hidden" /> <div id='react-modal'></div> <div class='DesignSystem'> <a class='u-showOnFocus' href='#site'> Skip to main content </a> </div> <div id="upgrade_ie_banner" style="display: none;"><p>Academia.edu no longer supports Internet Explorer.</p><p>To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to <a href="https://www.academia.edu/upgrade-browser">upgrade your browser</a>.</p></div><script>// Show this banner for all versions of IE if (!!window.MSInputMethodContext || /(MSIE)/.test(navigator.userAgent)) { document.getElementById('upgrade_ie_banner').style.display = 'block'; }</script> <div class="DesignSystem bootstrap ShrinkableNav"><div class="navbar navbar-default main-header"><div class="container-wrapper" id="main-header-container"><div class="container"><div class="navbar-header"><div class="nav-left-wrapper u-mt0x"><div class="nav-logo"><a data-main-header-link-target="logo_home" href="https://www.academia.edu/"><img class="visible-xs-inline-block" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015-A.svg" width="24" height="24" /><img width="145.2" height="18" class="hidden-xs" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015.svg" /></a></div><div class="nav-search"><div class="SiteSearch-wrapper select2-no-default-pills"><form class="js-SiteSearch-form DesignSystem" action="https://www.academia.edu/search" accept-charset="UTF-8" method="get"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><i class="SiteSearch-icon fa fa-search u-fw700 u-positionAbsolute u-tcGrayDark"></i><input class="js-SiteSearch-form-input SiteSearch-form-input form-control" data-main-header-click-target="search_input" name="q" placeholder="Search" type="text" value="" /></form></div></div></div><div class="nav-right-wrapper pull-right"><ul class="NavLinks js-main-nav list-unstyled"><li class="NavLinks-link"><a class="js-header-login-url Button Button--inverseGray Button--sm u-mb4x" id="nav_log_in" rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="NavLinks-link u-p0x"><a class="Button Button--inverseGray Button--sm u-mb4x" rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li></ul><button class="hidden-lg hidden-md hidden-sm u-ml4x navbar-toggle collapsed" data-target=".js-mobile-header-links" data-toggle="collapse" type="button"><span class="icon-bar"></span><span class="icon-bar"></span><span class="icon-bar"></span></button></div></div><div class="collapse navbar-collapse js-mobile-header-links"><ul class="nav navbar-nav"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li><li class="u-borderColorGrayLight u-borderBottom1 js-mobile-nav-expand-trigger"><a href="#">more&nbsp<span class="caret"></span></a></li><li><ul class="js-mobile-nav-expand-section nav navbar-nav u-m0x collapse"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/about">About</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/press">Press</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://medium.com/@academia">Blog</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/documents">Papers</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/hiring"><i class="fa fa-briefcase"></i> We're Hiring!</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://support.academia.edu/"><i class="fa fa-question-circle"></i> Help Center</a></li><li class="js-mobile-nav-collapse-trigger u-borderColorGrayLight u-borderBottom1 dropup" style="display:none"><a href="#">less&nbsp<span class="caret"></span></a></li></ul></li></ul></div></div></div><script>(function(){ var $moreLink = $(".js-mobile-nav-expand-trigger"); var $lessLink = $(".js-mobile-nav-collapse-trigger"); var $section = $('.js-mobile-nav-expand-section'); $moreLink.click(function(ev){ ev.preventDefault(); $moreLink.hide(); $lessLink.show(); $section.collapse('show'); }); $lessLink.click(function(ev){ ev.preventDefault(); $moreLink.show(); $lessLink.hide(); $section.collapse('hide'); }); })() if ($a.is_logged_in() || false) { new Aedu.NavigationController({ el: '.js-main-nav', showHighlightedNotification: false }); } else { $(".js-header-login-url").attr("href", $a.loginUrlWithRedirect()); } Aedu.autocompleteSearch = new AutocompleteSearch({el: '.js-SiteSearch-form'});</script></div></div> <div id='site' class='fixed'> <div id="content" class="clearfix"> <script>document.addEventListener('DOMContentLoaded', function(){ var $dismissible = $(".dismissible_banner"); $dismissible.click(function(ev) { $dismissible.hide(); }); });</script> <script src="//a.academia-assets.com/assets/webpack_bundles/profile.wjs-bundle-b83a2fd9dd2a75882a43a58ee3160b1ab3b6f66ac7d1ef9248d5ee4c09cebaae.js" defer="defer"></script><script>Aedu.rankings = { showPaperRankingsLink: false } $viewedUser = Aedu.User.set_viewed( {"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling","photo":"/images/s65_no_pic.png","has_photo":false,"department":{"id":977095,"name":"Faculty of Science \u0026 Technology","url":"https://federation-au.academia.edu/Departments/Faculty_of_Science_Technology/Documents","university":{"id":3774,"name":"Federation University Australia","url":"https://federation-au.academia.edu/"}},"position":"Faculty Member","position_id":1,"is_analytics_public":false,"interests":[{"id":212252,"name":"Phase Change Materials","url":"https://www.academia.edu/Documents/in/Phase_Change_Materials"},{"id":52445,"name":"Milk Technology","url":"https://www.academia.edu/Documents/in/Milk_Technology"},{"id":57800,"name":"Microencapsulation","url":"https://www.academia.edu/Documents/in/Microencapsulation"},{"id":288126,"name":"Publications","url":"https://www.academia.edu/Documents/in/Publications"},{"id":910336,"name":"Food Hydrocolloids","url":"https://www.academia.edu/Documents/in/Food_Hydrocolloids"}]} ); if ($a.is_logged_in() && $viewedUser.is_current_user()) { $('body').addClass('profile-viewed-by-owner'); } $socialProfiles = []</script><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://federation-au.academia.edu/LaraWakeling","location":"/LaraWakeling","scheme":"https","host":"federation-au.academia.edu","port":null,"pathname":"/LaraWakeling","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="ProfileCheckPaperUpdate" data-props="{}" data-trace="false" data-dom-id="ProfileCheckPaperUpdate-react-component-90e414b2-7006-46e1-b75c-2c2847f50540"></div> <div id="ProfileCheckPaperUpdate-react-component-90e414b2-7006-46e1-b75c-2c2847f50540"></div> <div class="DesignSystem"><div class="onsite-ping" id="onsite-ping"></div></div><div class="profile-user-info DesignSystem"><div class="social-profile-container"><div class="left-panel-container"><div class="user-info-component-wrapper"><div class="user-summary-cta-container"><div class="user-summary-container"><div class="social-profile-avatar-container"><img class="profile-avatar u-positionAbsolute" border="0" alt="" src="//a.academia-assets.com/images/s200_no_pic.png" /></div><div class="title-container"><h1 class="ds2-5-heading-sans-serif-sm">Lara Wakeling</h1><div class="affiliations-container fake-truncate js-profile-affiliations"><div><a class="u-tcGrayDarker" href="https://federation-au.academia.edu/">Federation University Australia</a>, <a class="u-tcGrayDarker" href="https://federation-au.academia.edu/Departments/Faculty_of_Science_Technology/Documents">Faculty of Science & Technology</a>, <span class="u-tcGrayDarker">Faculty Member</span></div></div></div></div><div class="sidebar-cta-container"><button class="ds2-5-button hidden profile-cta-button grow js-profile-follow-button" data-broccoli-component="user-info.follow-button" data-click-track="profile-user-info-follow-button" data-follow-user-fname="Lara" data-follow-user-id="36181134" data-follow-user-source="profile_button" data-has-google="false"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">add</span>Follow</button><button class="ds2-5-button hidden profile-cta-button grow js-profile-unfollow-button" data-broccoli-component="user-info.unfollow-button" data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="36181134"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p class="data">55</p></div></a><a><div class="stat-container js-profile-followees" data-broccoli-component="user-info.followees-count" data-click-track="profile-expand-user-info-following"><p class="label">Following</p><p class="data">4</p></div></a><a><div class="stat-container js-profile-coauthors" data-broccoli-component="user-info.coauthors-count" data-click-track="profile-expand-user-info-coauthors"><p class="label">Co-authors</p><p class="data">4</p></div></a><span><div class="stat-container"><p class="label"><span class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36181134" href="https://www.academia.edu/Documents/in/Phase_Change_Materials"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://federation-au.academia.edu/LaraWakeling","location":"/LaraWakeling","scheme":"https","host":"federation-au.academia.edu","port":null,"pathname":"/LaraWakeling","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Phase Change Materials"]}" data-trace="false" data-dom-id="Pill-react-component-4b653b10-ac3c-425e-b0c7-d8a27bb2fc36"></div> <div id="Pill-react-component-4b653b10-ac3c-425e-b0c7-d8a27bb2fc36"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36181134" href="https://www.academia.edu/Documents/in/Milk_Technology"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Milk Technology"]}" data-trace="false" data-dom-id="Pill-react-component-539e8bb4-abc4-4a81-91a6-b563a0038dbb"></div> <div id="Pill-react-component-539e8bb4-abc4-4a81-91a6-b563a0038dbb"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36181134" href="https://www.academia.edu/Documents/in/Microencapsulation"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Microencapsulation"]}" data-trace="false" data-dom-id="Pill-react-component-3c058734-5f19-475b-9564-762c4ac926a3"></div> <div id="Pill-react-component-3c058734-5f19-475b-9564-762c4ac926a3"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36181134" href="https://www.academia.edu/Documents/in/Publications"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Publications"]}" data-trace="false" data-dom-id="Pill-react-component-2a6961d9-f6b8-45f4-bc0c-c078aa72ed67"></div> <div id="Pill-react-component-2a6961d9-f6b8-45f4-bc0c-c078aa72ed67"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36181134" href="https://www.academia.edu/Documents/in/Food_Hydrocolloids"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Food Hydrocolloids"]}" data-trace="false" data-dom-id="Pill-react-component-2b74aee1-42c3-4a1c-9675-ceb609dea6f7"></div> <div id="Pill-react-component-2b74aee1-42c3-4a1c-9675-ceb609dea6f7"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Lara Wakeling</h3></div><div class="js-work-strip profile--work_container" data-work-id="119557608"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/119557608/Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review"><img alt="Research paper thumbnail of Fermentation and the microbial community of Japanese koji and miso: A review" class="work-thumbnail" src="https://attachments.academia-assets.com/114942777/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/119557608/Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review">Fermentation and the microbial community of Japanese koji and miso: A review</a></div><div class="wp-workCard_item"><span>Journal of Food Science</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of m...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2b7536044a1f567b569e534137e59d49" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":114942777,"asset_id":119557608,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/114942777/download_file?st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="119557608"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="119557608"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 119557608; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=119557608]").text(description); $(".js-view-count[data-work-id=119557608]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 119557608; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='119557608']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 119557608, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2b7536044a1f567b569e534137e59d49" } } $('.js-work-strip[data-work-id=119557608]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":119557608,"title":"Fermentation and the microbial community of Japanese koji and miso: A review","translated_title":"","metadata":{"abstract":"Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of m...","publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Journal of Food Science"},"translated_abstract":"Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of m...","internal_url":"https://www.academia.edu/119557608/Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review","translated_internal_url":"","created_at":"2024-05-19T15:19:15.503-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":114942777,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/114942777/thumbnails/1.jpg","file_name":"1750-3841.pdf","download_url":"https://www.academia.edu/attachments/114942777/download_file?st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/114942777/1750-3841-libre.pdf?1716159899=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705919\u0026Signature=NGL04wLE45NKRjBlPjRiWdBlo0AlzrD9La8z-THhEU94wA~oI6UJ2X5aRefCo7MasglO4JNJWA4sqMSIFrzfsbMrniVSRWq6YREsMOUIWQvorR~GAQT01N4nX-5AE5rs0lbMSsNwBVJdddBzqOAjGpx0esB5u2PtYrIQw1zxf986GyQEXIeVRlswY-sQXyDUin87~SwQTN44XYmAUK6DJOalsyY1zqj36G5oWaU5s-~4J5IQtu42Y7Qm~mlF4rzjsT9PUfB8duRf02zGJyWqwq2xOKVW28yN~7qH9dJk7VbLvUleXXZeSfz9fjZZsAa2Z471zJ0~tye8sau-ZLUGiA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":114942777,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/114942777/thumbnails/1.jpg","file_name":"1750-3841.pdf","download_url":"https://www.academia.edu/attachments/114942777/download_file?st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/114942777/1750-3841-libre.pdf?1716159899=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705919\u0026Signature=NGL04wLE45NKRjBlPjRiWdBlo0AlzrD9La8z-THhEU94wA~oI6UJ2X5aRefCo7MasglO4JNJWA4sqMSIFrzfsbMrniVSRWq6YREsMOUIWQvorR~GAQT01N4nX-5AE5rs0lbMSsNwBVJdddBzqOAjGpx0esB5u2PtYrIQw1zxf986GyQEXIeVRlswY-sQXyDUin87~SwQTN44XYmAUK6DJOalsyY1zqj36G5oWaU5s-~4J5IQtu42Y7Qm~mlF4rzjsT9PUfB8duRf02zGJyWqwq2xOKVW28yN~7qH9dJk7VbLvUleXXZeSfz9fjZZsAa2Z471zJ0~tye8sau-ZLUGiA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":540337,"name":"Flavor","url":"https://www.academia.edu/Documents/in/Flavor"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":42115745,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15773"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891906"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891906/Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students"><img alt="Research paper thumbnail of Student Engagement Amongst Regional Australian Undergraduate Students" class="work-thumbnail" src="https://attachments.academia-assets.com/109990045/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891906/Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students">Student Engagement Amongst Regional Australian Undergraduate Students</a></div><div class="wp-workCard_item"><span>Journal of the Scholarship of Teaching and Learning</span><span>, Sep 27, 2022</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a5152a4fc640fcb4b3eee6215ee09aff" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109990045,"asset_id":112891906,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109990045/download_file?st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891906"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891906"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891906; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891906]").text(description); $(".js-view-count[data-work-id=112891906]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891906; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891906']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891906, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a5152a4fc640fcb4b3eee6215ee09aff" } } $('.js-work-strip[data-work-id=112891906]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891906,"title":"Student Engagement Amongst Regional Australian Undergraduate Students","translated_title":"","metadata":{"publisher":"Indiana University Press","publication_date":{"day":27,"month":9,"year":2022,"errors":{}},"publication_name":"Journal of the Scholarship of Teaching and Learning"},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891906/Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students","translated_internal_url":"","created_at":"2024-01-03T13:34:29.592-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109990045,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990045/thumbnails/1.jpg","file_name":"31688-Article_Text-91955-1-10-20220927.pdf","download_url":"https://www.academia.edu/attachments/109990045/download_file?st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Student_Engagement_Amongst_Regional_Aust.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990045/31688-Article_Text-91955-1-10-20220927-libre.pdf?1704318639=\u0026response-content-disposition=attachment%3B+filename%3DStudent_Engagement_Amongst_Regional_Aust.pdf\u0026Expires=1732705919\u0026Signature=R8RU5yIgBJ2wADWtk2KyUStgc0bGjBBWhngpeH69eds93QAZziLVMubBpk4PLGUqPK1HRevIApeX6bM7FiejoGV5QFmLqi0Oe81DPHx8OJJVWBoAqaQGP1F-uP9BtOqFGAwwZ4JCOGQwmOZ0kBbP7HmhHaKmgCP~1zMiKpmjCFzOFFsnk4I7Zt3jLOJVhEzipMNYRCzvO88zccDYTTMF2wny3SPSpCtfkh0bAmaBeqZtYGZBg~naApkAVbsbOC9~meN6D7gBxHHBgOQ4NWMjASUNItR68feJJJXRDm6dGeuSKxn6OXHgNXLnSzvcdvSyZkYjEJX7BbsaH1tMF12lRw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students","translated_slug":"","page_count":20,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":109990045,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990045/thumbnails/1.jpg","file_name":"31688-Article_Text-91955-1-10-20220927.pdf","download_url":"https://www.academia.edu/attachments/109990045/download_file?st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Student_Engagement_Amongst_Regional_Aust.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990045/31688-Article_Text-91955-1-10-20220927-libre.pdf?1704318639=\u0026response-content-disposition=attachment%3B+filename%3DStudent_Engagement_Amongst_Regional_Aust.pdf\u0026Expires=1732705919\u0026Signature=R8RU5yIgBJ2wADWtk2KyUStgc0bGjBBWhngpeH69eds93QAZziLVMubBpk4PLGUqPK1HRevIApeX6bM7FiejoGV5QFmLqi0Oe81DPHx8OJJVWBoAqaQGP1F-uP9BtOqFGAwwZ4JCOGQwmOZ0kBbP7HmhHaKmgCP~1zMiKpmjCFzOFFsnk4I7Zt3jLOJVhEzipMNYRCzvO88zccDYTTMF2wny3SPSpCtfkh0bAmaBeqZtYGZBg~naApkAVbsbOC9~meN6D7gBxHHBgOQ4NWMjASUNItR68feJJJXRDm6dGeuSKxn6OXHgNXLnSzvcdvSyZkYjEJX7BbsaH1tMF12lRw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":7110,"name":"Student Engagement","url":"https://www.academia.edu/Documents/in/Student_Engagement"},{"id":3076433,"name":"tertiary level","url":"https://www.academia.edu/Documents/in/tertiary_level"}],"urls":[{"id":38157944,"url":"https://doi.org/10.14434/josotl.v22i3.31688"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891905"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891905/Nutritional_aspects_of_food_extrusion_a_review"><img alt="Research paper thumbnail of Nutritional aspects of food extrusion: a review" class="work-thumbnail" src="https://attachments.academia-assets.com/109990009/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891905/Nutritional_aspects_of_food_extrusion_a_review">Nutritional aspects of food extrusion: a review</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="011dd9f9a444102ce1bcea535ef89a11" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109990009,"asset_id":112891905,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109990009/download_file?st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891905"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891905"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891905; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891905]").text(description); $(".js-view-count[data-work-id=112891905]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891905; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891905']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891905, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "011dd9f9a444102ce1bcea535ef89a11" } } $('.js-work-strip[data-work-id=112891905]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891905,"title":"Nutritional aspects of food extrusion: a review","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2007,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891905/Nutritional_aspects_of_food_extrusion_a_review","translated_internal_url":"","created_at":"2024-01-03T13:34:29.401-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109990009,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990009/thumbnails/1.jpg","file_name":"A.5.6-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/109990009/download_file?st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990009/A.5.6-Nutritional-food-extrusion-libre.pdf?1704318624=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705920\u0026Signature=X7nMWyoNbrGiTJvU2MGTbt7LFtCXA1NlBydIDT5caE51~mwA6sEaduVmgywobAVfxIrEZpCknx1FFyMIwAl5v-pVTyY-8XXfztc9TkPuUW50omQ3K-40nDk7IBOgCjO0uGppb4GgbAE-KiFLImbAKGXSI2hIIfhPBddGPGKEkKgbdFtUTgDDo4zzKBDdMOpXSAg5lg34KUEpdxv3EtkafTiMFqWXgz9t1CPrjhtjQMpKyOkJLyMvbmZA9mLEV0Zp3G6CM~D9-xpbr2tVDfvuLxUA7D4QcHpDT~1GgrrFdHGYqIKGp7yHeYdRjybTIF8lQQdn5oAo98tI-XXgBBDdbg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Nutritional_aspects_of_food_extrusion_a_review","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":109990009,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990009/thumbnails/1.jpg","file_name":"A.5.6-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/109990009/download_file?st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990009/A.5.6-Nutritional-food-extrusion-libre.pdf?1704318624=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705920\u0026Signature=X7nMWyoNbrGiTJvU2MGTbt7LFtCXA1NlBydIDT5caE51~mwA6sEaduVmgywobAVfxIrEZpCknx1FFyMIwAl5v-pVTyY-8XXfztc9TkPuUW50omQ3K-40nDk7IBOgCjO0uGppb4GgbAE-KiFLImbAKGXSI2hIIfhPBddGPGKEkKgbdFtUTgDDo4zzKBDdMOpXSAg5lg34KUEpdxv3EtkafTiMFqWXgz9t1CPrjhtjQMpKyOkJLyMvbmZA9mLEV0Zp3G6CM~D9-xpbr2tVDfvuLxUA7D4QcHpDT~1GgrrFdHGYqIKGp7yHeYdRjybTIF8lQQdn5oAo98tI-XXgBBDdbg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":109990008,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990008/thumbnails/1.jpg","file_name":"A.5.6-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/109990008/download_file","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990008/A.5.6-Nutritional-food-extrusion-libre.pdf?1704318625=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705920\u0026Signature=Qb1AKVxlwSsiOZRxZvXlyIgjxvKsPvvX-MRjvwrbCt1guUKklYhpnVdWmu1fi8C0M3Q13ANEm31uahTsN9Rctj5hYfy1tZtWzemnlGxRYQm7txLcNG-SCYs7LQjBeQYwL6lsaVoO3fsj~zMCiuGc3uv~tkEgD-0AzmGIMkunoOmN8fX1gsGJgvJfReM-JnWSt0gQ8~c5ZHwnOVrZowxLM2ghrfJuedYhQiiIwvep5yhS~BlzPSdXCwC~mLq7Hj6fIvjUcLvYl3g4l2ZkaOqr1HzhDf5BS~v6tSvrh1DgUCwMKG6FRcEHjiS~J-YYeX7EHQa3s8UDs8dWq~JeKxjqog__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":9532,"name":"Vitamins","url":"https://www.academia.edu/Documents/in/Vitamins"},{"id":9533,"name":"Minerals","url":"https://www.academia.edu/Documents/in/Minerals"},{"id":10456,"name":"Protein","url":"https://www.academia.edu/Documents/in/Protein"},{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment"},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":133176,"name":"Moisture","url":"https://www.academia.edu/Documents/in/Moisture"},{"id":386626,"name":"Maillard reaction","url":"https://www.academia.edu/Documents/in/Maillard_reaction"},{"id":449067,"name":"Extrusion","url":"https://www.academia.edu/Documents/in/Extrusion"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":609249,"name":"CARBOHYDRATES","url":"https://www.academia.edu/Documents/in/CARBOHYDRATES"},{"id":644952,"name":"Dietary Fibre","url":"https://www.academia.edu/Documents/in/Dietary_Fibre"},{"id":1413842,"name":"EXTRUSION COOKING","url":"https://www.academia.edu/Documents/in/EXTRUSION_COOKING"}],"urls":[{"id":38157943,"url":"http://www.soiaefrutta.com/wp-content/uploads/2013/06/A.5.6-Nutritional-food-extrusion.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891904"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891904/Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines"><img alt="Research paper thumbnail of Loss of <i>trans</i> ‐resveratrol during storage and ageing of red wines" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891904/Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines">Loss of <i>trans</i> ‐resveratrol during storage and ageing of red wines</a></div><div class="wp-workCard_item"><span>Australian Journal of Grape and Wine Research</span><span>, Jul 21, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background and Aims The concentration of free trans-resveratrol in wine is expected to increase w...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891904"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891904"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891904; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891904]").text(description); $(".js-view-count[data-work-id=112891904]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891904; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891904']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891904, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891904]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891904,"title":"Loss of \u003ci\u003etrans\u003c/i\u003e ‐resveratrol during storage and ageing of red wines","translated_title":"","metadata":{"abstract":"Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer","publisher":"Wiley-Blackwell","publication_date":{"day":21,"month":7,"year":2020,"errors":{}},"publication_name":"Australian Journal of Grape and Wine Research"},"translated_abstract":"Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer","internal_url":"https://www.academia.edu/112891904/Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines","translated_internal_url":"","created_at":"2024-01-03T13:34:29.193-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine"},{"id":75847,"name":"HPLC","url":"https://www.academia.edu/Documents/in/HPLC"},{"id":201300,"name":"Resveratrol","url":"https://www.academia.edu/Documents/in/Resveratrol"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":1556846,"name":"Health benefits","url":"https://www.academia.edu/Documents/in/Health_benefits"},{"id":2674671,"name":"Horticultural production","url":"https://www.academia.edu/Documents/in/Horticultural_production"},{"id":3123440,"name":"Vintage","url":"https://www.academia.edu/Documents/in/Vintage-55"}],"urls":[{"id":38157942,"url":"https://doi.org/10.1111/ajgw.12449"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891903"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891903/Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review"><img alt="Research paper thumbnail of Fermentation and the microbial community of Japanese <i>koji</i> and <i>miso</i> : A review" class="work-thumbnail" src="https://attachments.academia-assets.com/109990010/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891903/Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review">Fermentation and the microbial community of Japanese <i>koji</i> and <i>miso</i> : A review</a></div><div class="wp-workCard_item"><span>Journal of Food Science</span><span>, May 30, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d1af4476948390ed0ce20a47c8b0543f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109990010,"asset_id":112891903,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109990010/download_file?st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891903"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891903"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891903; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891903]").text(description); $(".js-view-count[data-work-id=112891903]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891903; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891903']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891903, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d1af4476948390ed0ce20a47c8b0543f" } } $('.js-work-strip[data-work-id=112891903]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891903,"title":"Fermentation and the microbial community of Japanese \u003ci\u003ekoji\u003c/i\u003e and \u003ci\u003emiso\u003c/i\u003e : A review","translated_title":"","metadata":{"publisher":"Institute of Food Technologists","publication_date":{"day":30,"month":5,"year":2021,"errors":{}},"publication_name":"Journal of Food Science"},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891903/Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review","translated_internal_url":"","created_at":"2024-01-03T13:34:28.932-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109990010,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990010/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/109990010/download_file?st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990010/Published_version-libre.pdf?1704318632=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705920\u0026Signature=C30f3iYXOWUAxeMFF0-fdrjFYuGCzHzXgPpp20UDPXblIdw9ZSp4SR5PoxIF-w41VoHlrYPCy9AM-O6RK1aXRow99SWBc19SvU3L4tlf1ROvYTG4Az24nqEwBaBldfCLho3F4NMc~bkTF69CRr3Dqw4QTwv3cz1QcLQyCTZ3PdSThRRyKIGtJUZ9qc8Y60rRBusgrwKdOWtPPb8bXIDMqIBeBmIOmpENbV7RIPiHYWIynhEam~JW9NFF7nMiTZWE48ZnD8r14GP3rNbY6h6RtgcyHiE7whh4q9JzEcoOfASvqbjeCJRP7l4tr2WvPId9lQfdUvVXSlBPqKB6MX~UOg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review","translated_slug":"","page_count":15,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":109990010,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990010/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/109990010/download_file?st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990010/Published_version-libre.pdf?1704318632=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705920\u0026Signature=C30f3iYXOWUAxeMFF0-fdrjFYuGCzHzXgPpp20UDPXblIdw9ZSp4SR5PoxIF-w41VoHlrYPCy9AM-O6RK1aXRow99SWBc19SvU3L4tlf1ROvYTG4Az24nqEwBaBldfCLho3F4NMc~bkTF69CRr3Dqw4QTwv3cz1QcLQyCTZ3PdSThRRyKIGtJUZ9qc8Y60rRBusgrwKdOWtPPb8bXIDMqIBeBmIOmpENbV7RIPiHYWIynhEam~JW9NFF7nMiTZWE48ZnD8r14GP3rNbY6h6RtgcyHiE7whh4q9JzEcoOfASvqbjeCJRP7l4tr2WvPId9lQfdUvVXSlBPqKB6MX~UOg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":540337,"name":"Flavor","url":"https://www.academia.edu/Documents/in/Flavor"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":38157941,"url":"https://researchonline.federation.edu.au/vital/access/services/Download/vital:15339/SOURCE1"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891902"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891902/The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life"><img alt="Research paper thumbnail of The composition of Australian pecans (Carya illinoinensis (Wangenh.) K. Koch) and the effect of opalescence on quality and shelf-life" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891902/The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life">The composition of Australian pecans (Carya illinoinensis (Wangenh.) K. Koch) and the effect of opalescence on quality and shelf-life</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891902"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891902"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891902; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891902]").text(description); $(".js-view-count[data-work-id=112891902]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891902; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891902']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891902, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891902]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891902,"title":"The composition of Australian pecans (Carya illinoinensis (Wangenh.) K. Koch) and the effect of opalescence on quality and shelf-life","translated_title":"","metadata":{"publication_date":{"day":28,"month":3,"year":2000,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891902/The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life","translated_internal_url":"","created_at":"2024-01-03T13:34:28.758-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":2674671,"name":"Horticultural production","url":"https://www.academia.edu/Documents/in/Horticultural_production"},{"id":3387402,"name":"pecan","url":"https://www.academia.edu/Documents/in/pecan"}],"urls":[{"id":38157940,"url":"https://espace.library.uq.edu.au/view/UQ:388570"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891901"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891901/Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso"><img alt="Research paper thumbnail of Microbial ecology of Australian commercial rice koji and soybean miso" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891901/Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso">Microbial ecology of Australian commercial rice koji and soybean miso</a></div><div class="wp-workCard_item"><span>JSFA reports</span><span>, Apr 22, 2023</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">BackgroundRice koji and miso are growing in popularity globally. This is because of both the uniq...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">BackgroundRice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.ResultsThe microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.ConclusionThe predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891901"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891901"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891901; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891901]").text(description); $(".js-view-count[data-work-id=112891901]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891901; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891901']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891901, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891901]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891901,"title":"Microbial ecology of Australian commercial rice koji and soybean miso","translated_title":"","metadata":{"abstract":"BackgroundRice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.ResultsThe microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.ConclusionThe predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.","publisher":"Wiley","publication_date":{"day":22,"month":4,"year":2023,"errors":{}},"publication_name":"JSFA reports"},"translated_abstract":"BackgroundRice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.ResultsThe microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.ConclusionThe predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.","internal_url":"https://www.academia.edu/112891901/Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso","translated_internal_url":"","created_at":"2024-01-03T13:34:28.506-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":264953,"name":"Microorganism","url":"https://www.academia.edu/Documents/in/Microorganism"},{"id":320544,"name":"Penicillium","url":"https://www.academia.edu/Documents/in/Penicillium"}],"urls":[{"id":38157939,"url":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsf2.112"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891900"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891900/Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso"><img alt="Research paper thumbnail of Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891900/Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso">Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso</a></div><div class="wp-workCard_item"><span>Journal of Food Safety</span><span>, Feb 23, 2023</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">While established in Asia, rice koji and miso are fermented foods that are becoming more popular ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891900"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891900"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891900; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891900]").text(description); $(".js-view-count[data-work-id=112891900]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891900; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891900']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891900, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891900]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891900,"title":"Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso","translated_title":"","metadata":{"abstract":"While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.","publisher":"Wiley-Blackwell","publication_date":{"day":23,"month":2,"year":2023,"errors":{}},"publication_name":"Journal of Food Safety"},"translated_abstract":"While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.","internal_url":"https://www.academia.edu/112891900/Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso","translated_internal_url":"","created_at":"2024-01-03T13:34:28.104-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety"},{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":1461004,"name":"Pasteurization","url":"https://www.academia.edu/Documents/in/Pasteurization"},{"id":2710957,"name":"food spoilage","url":"https://www.academia.edu/Documents/in/food_spoilage"}],"urls":[{"id":38157938,"url":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/jfs.13048"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891856"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891856/Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals"><img alt="Research paper thumbnail of Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891856/Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals">Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals</a></div><div class="wp-workCard_item"><span>International Journal of Innovation in Science and Mathematics Education</span><span>, Mar 29, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alt...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional ‘recipe-style’ expository laboratory teaching method, with the aim of enhancing students’ experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891856"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891856"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891856; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891856]").text(description); $(".js-view-count[data-work-id=112891856]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891856; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891856']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891856, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891856]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891856,"title":"Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals","translated_title":"","metadata":{"abstract":"This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional ‘recipe-style’ expository laboratory teaching method, with the aim of enhancing students’ experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.","publisher":"The University of Sydney Library","publication_date":{"day":29,"month":3,"year":2016,"errors":{}},"publication_name":"International Journal of Innovation in Science and Mathematics Education"},"translated_abstract":"This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional ‘recipe-style’ expository laboratory teaching method, with the aim of enhancing students’ experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.","internal_url":"https://www.academia.edu/112891856/Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals","translated_internal_url":"","created_at":"2024-01-03T13:33:52.159-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":2731,"name":"Mathematics Education","url":"https://www.academia.edu/Documents/in/Mathematics_Education"},{"id":60361,"name":"Teamwork","url":"https://www.academia.edu/Documents/in/Teamwork"},{"id":129169,"name":"Process Oriented Guided Inquiry Learning","url":"https://www.academia.edu/Documents/in/Process_Oriented_Guided_Inquiry_Learning"},{"id":972402,"name":"Student Perceptions","url":"https://www.academia.edu/Documents/in/Student_Perceptions"}],"urls":[{"id":38157909,"url":"https://acuresearchbank.acu.edu.au/item/86qwx/evaluation-of-group-based-inquiry-oriented-learning-in-undergraduate-chemistry-practicals"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896110"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896110/Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific"><img alt="Research paper thumbnail of Attitude and Achievement of First-Year Chemistry Undergraduate Students at The University of the South Pacific" class="work-thumbnail" src="https://attachments.academia-assets.com/105238331/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896110/Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific">Attitude and Achievement of First-Year Chemistry Undergraduate Students at The University of the South Pacific</a></div><div class="wp-workCard_item"><span>Frontiers in Education</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Student attitude toward chemistry may influence engagement and achievement in chemistry-related c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement wa...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6f1dac836ed5f601525938b762005e40" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238331,"asset_id":105896110,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238331/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896110"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896110"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896110; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896110]").text(description); $(".js-view-count[data-work-id=105896110]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896110; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896110']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896110, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6f1dac836ed5f601525938b762005e40" } } $('.js-work-strip[data-work-id=105896110]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896110,"title":"Attitude and Achievement of First-Year Chemistry Undergraduate Students at The University of the South Pacific","translated_title":"","metadata":{"abstract":"Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement wa...","publisher":"Frontiers Media SA","publication_name":"Frontiers in Education"},"translated_abstract":"Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement wa...","internal_url":"https://www.academia.edu/105896110/Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific","translated_internal_url":"","created_at":"2023-08-23T15:40:19.702-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238331,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238331/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238331/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Attitude_and_Achievement_of_First_Year_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238331/pdf-libre.pdf?1692831674=\u0026response-content-disposition=attachment%3B+filename%3DAttitude_and_Achievement_of_First_Year_C.pdf\u0026Expires=1732705920\u0026Signature=YsKKSwPSKzol1gDeAustrvW3-nRJtULGA6S1s8gBy8tCIW4eoAcp--mTSn9QA-V0Fp~UDb4F-SQBkVmYM9x3iyaINWh7H0SQwQB8bKm-vDklGIrICd1XwSkmq0a4Qef1xAD1e9wZs19epDmNvsvco6DzeX8rTlFOuDO3vvt01p2DFmheKJH66IaOFAOhY1pIi3NoHZIA95-uDvePu1aehI9SiNbVMd7pmL0yFUYm041jS4qXL1Rmn3pexUCNcdMXFHr7Zure5A32ZO9wmoe~NCalCs87hZPmbkn6tbPR5rOiKikY4pijKFY3SV7dUXynbrDylpQtXnpM8ZtriFJNTQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238331,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238331/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238331/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Attitude_and_Achievement_of_First_Year_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238331/pdf-libre.pdf?1692831674=\u0026response-content-disposition=attachment%3B+filename%3DAttitude_and_Achievement_of_First_Year_C.pdf\u0026Expires=1732705920\u0026Signature=YsKKSwPSKzol1gDeAustrvW3-nRJtULGA6S1s8gBy8tCIW4eoAcp--mTSn9QA-V0Fp~UDb4F-SQBkVmYM9x3iyaINWh7H0SQwQB8bKm-vDklGIrICd1XwSkmq0a4Qef1xAD1e9wZs19epDmNvsvco6DzeX8rTlFOuDO3vvt01p2DFmheKJH66IaOFAOhY1pIi3NoHZIA95-uDvePu1aehI9SiNbVMd7pmL0yFUYm041jS4qXL1Rmn3pexUCNcdMXFHr7Zure5A32ZO9wmoe~NCalCs87hZPmbkn6tbPR5rOiKikY4pijKFY3SV7dUXynbrDylpQtXnpM8ZtriFJNTQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":2731,"name":"Mathematics Education","url":"https://www.academia.edu/Documents/in/Mathematics_Education"},{"id":4212,"name":"Cognition","url":"https://www.academia.edu/Documents/in/Cognition"},{"id":104446,"name":"Academic achievement","url":"https://www.academia.edu/Documents/in/Academic_achievement"}],"urls":[{"id":33582910,"url":"https://www.frontiersin.org/articles/10.3389/feduc.2022.873571/full"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896109"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896109/Key_Drivers_for_Assessment_Change_in_Uncertain_Times"><img alt="Research paper thumbnail of Key Drivers for Assessment Change in Uncertain Times" class="work-thumbnail" src="https://attachments.academia-assets.com/105238309/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896109/Key_Drivers_for_Assessment_Change_in_Uncertain_Times">Key Drivers for Assessment Change in Uncertain Times</a></div><div class="wp-workCard_item"><span>Proceedings of The Australian Conference on Science and Mathematics Education</span><span>, Sep 25, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3b2f7437c581087701d7173fbaa93698" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238309,"asset_id":105896109,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238309/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896109"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896109"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896109; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896109]").text(description); $(".js-view-count[data-work-id=105896109]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896109; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896109']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896109, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3b2f7437c581087701d7173fbaa93698" } } $('.js-work-strip[data-work-id=105896109]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896109,"title":"Key Drivers for Assessment Change in Uncertain Times","translated_title":"","metadata":{"publication_date":{"day":25,"month":9,"year":2021,"errors":{}},"publication_name":"Proceedings of The Australian Conference on Science and Mathematics Education"},"translated_abstract":null,"internal_url":"https://www.academia.edu/105896109/Key_Drivers_for_Assessment_Change_in_Uncertain_Times","translated_internal_url":"","created_at":"2023-08-23T15:40:19.543-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238309,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238309/thumbnails/1.jpg","file_name":"15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924.pdf","download_url":"https://www.academia.edu/attachments/105238309/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Key_Drivers_for_Assessment_Change_in_Unc.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238309/15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924-libre.pdf?1692831675=\u0026response-content-disposition=attachment%3B+filename%3DKey_Drivers_for_Assessment_Change_in_Unc.pdf\u0026Expires=1732705921\u0026Signature=OJIZmWqTxluSYczTomeSbUnrwMzULwIT-mekne-0L1UbrZB2DD5OACu~xe0mfAAxW9DY8HVMR4-pXr5pbLLG7PsYUtruLCnXWNG7E4SW5xA6o~xXjJ6Y8rJG27IkRSR4kXBqAAyj4xomFu2GqwqqibrkgI9s-FDr9AL4iGyALy40xnwCV2CkL2cvqSHT6tuILhCmnWQ2s05uX6KSsBQy-esNxXVoPkUrhithE3gctFvmDc8LiLjDCLp4W7ES8C84yZCICw8zRjhL1Y1e4gOAJGWGAjSxqZUewnN3GNxqt2XnD7vGVKU~Tv7V-dyz0pqkj1D5KKrSeQk5U1wHb7177w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Key_Drivers_for_Assessment_Change_in_Uncertain_Times","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238309,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238309/thumbnails/1.jpg","file_name":"15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924.pdf","download_url":"https://www.academia.edu/attachments/105238309/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Key_Drivers_for_Assessment_Change_in_Unc.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238309/15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924-libre.pdf?1692831675=\u0026response-content-disposition=attachment%3B+filename%3DKey_Drivers_for_Assessment_Change_in_Unc.pdf\u0026Expires=1732705921\u0026Signature=OJIZmWqTxluSYczTomeSbUnrwMzULwIT-mekne-0L1UbrZB2DD5OACu~xe0mfAAxW9DY8HVMR4-pXr5pbLLG7PsYUtruLCnXWNG7E4SW5xA6o~xXjJ6Y8rJG27IkRSR4kXBqAAyj4xomFu2GqwqqibrkgI9s-FDr9AL4iGyALy40xnwCV2CkL2cvqSHT6tuILhCmnWQ2s05uX6KSsBQy-esNxXVoPkUrhithE3gctFvmDc8LiLjDCLp4W7ES8C84yZCICw8zRjhL1Y1e4gOAJGWGAjSxqZUewnN3GNxqt2XnD7vGVKU~Tv7V-dyz0pqkj1D5KKrSeQk5U1wHb7177w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":223,"name":"Applied Psychology","url":"https://www.academia.edu/Documents/in/Applied_Psychology"}],"urls":[{"id":33582909,"url":"https://openjournals.library.sydney.edu.au/index.php/IISME/article/download/15442/13654"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896108"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896108/Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class"><img alt="Research paper thumbnail of Inquiry-oriented learning in a first-year chemistry practical class" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896108/Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class">Inquiry-oriented learning in a first-year chemistry practical class</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896108"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896108"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896108; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896108]").text(description); $(".js-view-count[data-work-id=105896108]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896108; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896108']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896108, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=105896108]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896108,"title":"Inquiry-oriented learning in a first-year chemistry practical class","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2020,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/105896108/Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class","translated_internal_url":"","created_at":"2023-08-23T15:40:19.383-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896107"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896107/622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech"><img alt="Research paper thumbnail of 622X) is a Publication of the Center for Teaching and Learning in the Office of the Vice President for Instruction at the University of Georgia and the Center for Instructional Development and Educational Research (CIDER) in the Office of the Vice Provost for Faculty Affairs at Virginia Tech" class="work-thumbnail" src="https://attachments.academia-assets.com/105238307/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896107/622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech">622X) is a Publication of the Center for Teaching and Learning in the Office of the Vice President for Instruction at the University of Georgia and the Center for Instructional Development and Educational Research (CIDER) in the Office of the Vice Provost for Faculty Affairs at Virginia Tech</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study reports on a sequence of iterative redesigns of a graduate-level foreign language teac...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study reports on a sequence of iterative redesigns of a graduate-level foreign language teacher education course. The study describes the interplay between technology and pedagogy that resulted in important curricular changes, from a focus on individual to social and then holistic reflection. Using a team-based design model, instructional experts worked collaboratively over multiple redesigns, sparked by the unique affordances of emerging technologies such as video, video editing, and electronic portfolios, as well as shifts in pedagogical approaches and changes in course goals.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="627de3bf9c00b03077243f0790be5d29" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238307,"asset_id":105896107,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238307/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896107"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896107"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896107; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896107]").text(description); $(".js-view-count[data-work-id=105896107]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896107; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896107']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896107, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "627de3bf9c00b03077243f0790be5d29" } } $('.js-work-strip[data-work-id=105896107]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896107,"title":"622X) is a Publication of the Center for Teaching and Learning in the Office of the Vice President for Instruction at the University of Georgia and the Center for Instructional Development and Educational Research (CIDER) in the Office of the Vice Provost for Faculty Affairs at Virginia Tech","translated_title":"","metadata":{"abstract":"This study reports on a sequence of iterative redesigns of a graduate-level foreign language teacher education course. The study describes the interplay between technology and pedagogy that resulted in important curricular changes, from a focus on individual to social and then holistic reflection. Using a team-based design model, instructional experts worked collaboratively over multiple redesigns, sparked by the unique affordances of emerging technologies such as video, video editing, and electronic portfolios, as well as shifts in pedagogical approaches and changes in course goals."},"translated_abstract":"This study reports on a sequence of iterative redesigns of a graduate-level foreign language teacher education course. The study describes the interplay between technology and pedagogy that resulted in important curricular changes, from a focus on individual to social and then holistic reflection. Using a team-based design model, instructional experts worked collaboratively over multiple redesigns, sparked by the unique affordances of emerging technologies such as video, video editing, and electronic portfolios, as well as shifts in pedagogical approaches and changes in course goals.","internal_url":"https://www.academia.edu/105896107/622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech","translated_internal_url":"","created_at":"2023-08-23T15:40:19.207-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238307,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238307/thumbnails/1.jpg","file_name":"IJEP_4_2.pdf","download_url":"https://www.academia.edu/attachments/105238307/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"622X_is_a_Publication_of_the_Center_for.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238307/IJEP_4_2-libre.pdf?1692832020=\u0026response-content-disposition=attachment%3B+filename%3D622X_is_a_Publication_of_the_Center_for.pdf\u0026Expires=1732705921\u0026Signature=fv0w~dC0oE5J5PS-fD9RiGqyz3UgchkexYYyJUDV8ogt2Uxy1xsLtBqsI5Qb-ceGO3jMki0Tm2hOBoUHScTVXgLtZ5tSOhx63o~GzDeE9kEowv6FGSwdR2GPZ8RI3ZZIcj9o6S~kXlsgJrpPJXdzw5VlGoUk6NNJgoKRugZPtUQmBlX2RJRAeun3yNTmniacI6zaV0TfpW1Np9ioem05EI02qUkBH9gDUte8QlNoqCRZpl3iS~zR-nJTlWXoC8hhPRJc5XiEDC4-MhV56x~RBkg-vBRIQaa7c646~L8mxHmefBAnk0SHl8O8XLbqkvUWESyp3DfjqWh95skxr3JPdw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech","translated_slug":"","page_count":80,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238307,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238307/thumbnails/1.jpg","file_name":"IJEP_4_2.pdf","download_url":"https://www.academia.edu/attachments/105238307/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"622X_is_a_Publication_of_the_Center_for.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238307/IJEP_4_2-libre.pdf?1692832020=\u0026response-content-disposition=attachment%3B+filename%3D622X_is_a_Publication_of_the_Center_for.pdf\u0026Expires=1732705921\u0026Signature=fv0w~dC0oE5J5PS-fD9RiGqyz3UgchkexYYyJUDV8ogt2Uxy1xsLtBqsI5Qb-ceGO3jMki0Tm2hOBoUHScTVXgLtZ5tSOhx63o~GzDeE9kEowv6FGSwdR2GPZ8RI3ZZIcj9o6S~kXlsgJrpPJXdzw5VlGoUk6NNJgoKRugZPtUQmBlX2RJRAeun3yNTmniacI6zaV0TfpW1Np9ioem05EI02qUkBH9gDUte8QlNoqCRZpl3iS~zR-nJTlWXoC8hhPRJc5XiEDC4-MhV56x~RBkg-vBRIQaa7c646~L8mxHmefBAnk0SHl8O8XLbqkvUWESyp3DfjqWh95skxr3JPdw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":105238308,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238308/thumbnails/1.jpg","file_name":"IJEP_4_2.pdf","download_url":"https://www.academia.edu/attachments/105238308/download_file","bulk_download_file_name":"622X_is_a_Publication_of_the_Center_for.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238308/IJEP_4_2-libre.pdf?1692832133=\u0026response-content-disposition=attachment%3B+filename%3D622X_is_a_Publication_of_the_Center_for.pdf\u0026Expires=1732705921\u0026Signature=gtZMLMGH-XUlyQ5xRc8PfrW0WLKU5a7oJcaolx4xGNncrlvu~i7jXg8DY5Zs8h9aldkAOlD-1EyX8Eggk8rIEAb6oEsddBDNN-ELET5w7IX2cufmghF3FBPWeqDySmnjT6rQ9okrgHSjqwApmmDdHykVFjCncekAXzp7LVw1OARGNwQfWubbsy2-GFGQ-T2hz76wjvm-fH0XVmF3zAPE9n-Dk0G-Eqb~zL49HvKGunE0c3HAetiD3lEGkHfONSz-zx-AoPh-9sKQrsrhuk9S0NQMH8oJPtmuQAc2LALV~A0otJRQp2REg4JpkSxCDd1fCv08iFgQ1IpIgJ6YWCWSQQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":33582908,"url":"https://web.archive.org/web/20180410070552/http://www.theijep.com/pdf/IJEP_4_2.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896106"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896106/Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars"><img alt="Research paper thumbnail of Changes in Anthocyanin and Antioxidant Contents during Maturation of Australian Highbush Blueberry (Vaccinium corymbosum L.) Cultivars" class="work-thumbnail" src="https://attachments.academia-assets.com/105238305/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896106/Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars">Changes in Anthocyanin and Antioxidant Contents during Maturation of Australian Highbush Blueberry (Vaccinium corymbosum L.) Cultivars</a></div><div class="wp-workCard_item"><span>Engineering Proceedings</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The Australian blueberry industry is worth over $300 million, but there is limited information on...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g−1). The TMAC increased sharply between the medium-ripe and fully ripe maturity stages, with the Blue Rose cultivar showing th...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="895cf5fcb1e08c1b1c3b589e3895e3ed" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238305,"asset_id":105896106,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238305/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896106"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896106"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896106; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896106]").text(description); $(".js-view-count[data-work-id=105896106]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896106; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896106']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896106, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "895cf5fcb1e08c1b1c3b589e3895e3ed" } } $('.js-work-strip[data-work-id=105896106]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896106,"title":"Changes in Anthocyanin and Antioxidant Contents during Maturation of Australian Highbush Blueberry (Vaccinium corymbosum L.) Cultivars","translated_title":"","metadata":{"abstract":"The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g−1). The TMAC increased sharply between the medium-ripe and fully ripe maturity stages, with the Blue Rose cultivar showing th...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Engineering Proceedings"},"translated_abstract":"The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g−1). The TMAC increased sharply between the medium-ripe and fully ripe maturity stages, with the Blue Rose cultivar showing th...","internal_url":"https://www.academia.edu/105896106/Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars","translated_internal_url":"","created_at":"2023-08-23T15:40:19.035-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238305,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238305/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238305/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Changes_in_Anthocyanin_and_Antioxidant_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238305/pdf-libre.pdf?1692831684=\u0026response-content-disposition=attachment%3B+filename%3DChanges_in_Anthocyanin_and_Antioxidant_C.pdf\u0026Expires=1732705921\u0026Signature=Md~flR2rlp6Vbl8N4GIIg50ye72KyMNcNfkOnqBZJ6OgzDfJ~hyQwQkekprbrS5zTaZ4jeAZw62E01PiUqHMOVDbRAtBEvJod6BM-QtYVGNLbFTPuEdZkd7S9ndouldTGoVZM~ybyniRI8ZOBLIRVW4yvQCbd02k701ctS-ya-Vo2Aeew26QY252bml3LcvUP~IDXp0EoK0lOk9FzyMmv~LMEO86R2vfzI7uHDlTLjR9WTWKh9916gOZBdPxJG3ZfpjPR7TvLiqZLroJVd42XE5kga5SB46B8dHeXCy6UGWpfX3kO0EHG4gQ3V7Qlxe9VMZwftbyD-KYc0Ej9eU2wg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars","translated_slug":"","page_count":5,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238305,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238305/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238305/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Changes_in_Anthocyanin_and_Antioxidant_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238305/pdf-libre.pdf?1692831684=\u0026response-content-disposition=attachment%3B+filename%3DChanges_in_Anthocyanin_and_Antioxidant_C.pdf\u0026Expires=1732705921\u0026Signature=Md~flR2rlp6Vbl8N4GIIg50ye72KyMNcNfkOnqBZJ6OgzDfJ~hyQwQkekprbrS5zTaZ4jeAZw62E01PiUqHMOVDbRAtBEvJod6BM-QtYVGNLbFTPuEdZkd7S9ndouldTGoVZM~ybyniRI8ZOBLIRVW4yvQCbd02k701ctS-ya-Vo2Aeew26QY252bml3LcvUP~IDXp0EoK0lOk9FzyMmv~LMEO86R2vfzI7uHDlTLjR9WTWKh9916gOZBdPxJG3ZfpjPR7TvLiqZLroJVd42XE5kga5SB46B8dHeXCy6UGWpfX3kO0EHG4gQ3V7Qlxe9VMZwftbyD-KYc0Ej9eU2wg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":105238304,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238304/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238304/download_file","bulk_download_file_name":"Changes_in_Anthocyanin_and_Antioxidant_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238304/pdf-libre.pdf?1692831690=\u0026response-content-disposition=attachment%3B+filename%3DChanges_in_Anthocyanin_and_Antioxidant_C.pdf\u0026Expires=1732705921\u0026Signature=Z1AQr5BpRLbXwl01CEYQ2bJScW5Kz54BvSrbuvU-OVXH5KHakck2uL6pRqf9uQ79YM7zwLe24u36GZi89oTvAk6BKlaZ-4yjAD20fYs20Ft8Kwg1tAOnpAw3dlSY1bUgLn0lPgB7GXYWf0cDvN~t~oIuU21DKLARM7uIeIX~h04m43WczSPbR7Yx4ckwZhrXajb1IoXLtP7n0n5T194cC8AbfSw7DMmXd4fJMdRWBRnBShJw4tb91NeRQAlEZdHYuvxOHuOV1GH0pmIDThImWM5gT8jyiJAdNQdqjRxLlkQt4F~32FrG4us2AtJTQIe~vOFJJD0RfRgF7vfAnWZ7Cg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":433655,"name":"Vaccinium","url":"https://www.academia.edu/Documents/in/Vaccinium"},{"id":980353,"name":"Berry","url":"https://www.academia.edu/Documents/in/Berry"},{"id":1000014,"name":"Ripening","url":"https://www.academia.edu/Documents/in/Ripening"},{"id":1207452,"name":"Anthocyanin","url":"https://www.academia.edu/Documents/in/Anthocyanin"}],"urls":[{"id":33582907,"url":"https://www.mdpi.com/2673-4591/11/1/6/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896105"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896105/The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience"><img alt="Research paper thumbnail of The Bush Medicine Project: An authentic cross-discipline, cross-course and cross-campus research project as a learning experience" class="work-thumbnail" src="https://attachments.academia-assets.com/105238329/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896105/The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience">The Bush Medicine Project: An authentic cross-discipline, cross-course and cross-campus research project as a learning experience</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The interdisciplinary nature of science is often difficult to impart upon students in teaching la...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The interdisciplinary nature of science is often difficult to impart upon students in teaching laboratories where chemistry students, learn chemistry and biology students, learn biology. To address this, a series of connected laboratories built around a single interdisciplinary research question were developed. The project hoped to engage students in interdisciplinary collaboration, generate meaningful chemical research data, and expose science students to indigenous Australian culture. The pilot year of the Bush Medicine Project was run not as a standalone unit but as a cross-unit, cross-program, cross-campus and cross-discipline research project aimed at discovering medicinal compounds in native Australian plants, guided by indigenous Australian traditional medicine. Flora students collect, identify and preserve plants of interest; chemistry students prepare plant extracts and create a chemical fingerprint; microbiology and pharmacology students then screen the plant extracts for ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7a8b2c26969c3f1e57318b7ff10c4dd0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238329,"asset_id":105896105,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238329/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896105"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896105"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896105; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896105]").text(description); $(".js-view-count[data-work-id=105896105]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896105; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896105']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896105, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "7a8b2c26969c3f1e57318b7ff10c4dd0" } } $('.js-work-strip[data-work-id=105896105]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896105,"title":"The Bush Medicine Project: An authentic cross-discipline, cross-course and cross-campus research project as a learning experience","translated_title":"","metadata":{"abstract":"The interdisciplinary nature of science is often difficult to impart upon students in teaching laboratories where chemistry students, learn chemistry and biology students, learn biology. To address this, a series of connected laboratories built around a single interdisciplinary research question were developed. The project hoped to engage students in interdisciplinary collaboration, generate meaningful chemical research data, and expose science students to indigenous Australian culture. The pilot year of the Bush Medicine Project was run not as a standalone unit but as a cross-unit, cross-program, cross-campus and cross-discipline research project aimed at discovering medicinal compounds in native Australian plants, guided by indigenous Australian traditional medicine. Flora students collect, identify and preserve plants of interest; chemistry students prepare plant extracts and create a chemical fingerprint; microbiology and pharmacology students then screen the plant extracts for ...","publication_date":{"day":null,"month":null,"year":2019,"errors":{}}},"translated_abstract":"The interdisciplinary nature of science is often difficult to impart upon students in teaching laboratories where chemistry students, learn chemistry and biology students, learn biology. To address this, a series of connected laboratories built around a single interdisciplinary research question were developed. The project hoped to engage students in interdisciplinary collaboration, generate meaningful chemical research data, and expose science students to indigenous Australian culture. The pilot year of the Bush Medicine Project was run not as a standalone unit but as a cross-unit, cross-program, cross-campus and cross-discipline research project aimed at discovering medicinal compounds in native Australian plants, guided by indigenous Australian traditional medicine. Flora students collect, identify and preserve plants of interest; chemistry students prepare plant extracts and create a chemical fingerprint; microbiology and pharmacology students then screen the plant extracts for ...","internal_url":"https://www.academia.edu/105896105/The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience","translated_internal_url":"","created_at":"2023-08-23T15:40:18.891-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238329,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238329/thumbnails/1.jpg","file_name":"229413901.pdf","download_url":"https://www.academia.edu/attachments/105238329/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"The_Bush_Medicine_Project_An_authentic_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238329/229413901-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DThe_Bush_Medicine_Project_An_authentic_c.pdf\u0026Expires=1732705921\u0026Signature=IBFapRMhsVw8dwfFj0pstgNu8JUCF2uOPTgQ1aImilV9FFAD-ivs7-Dh5SlDSN2OmioPv-7Z3AmBsrI4UM7qVf44S43W5lVdJV8HOSHLNPPa4Yx1HbqLb9QnWYHpqmvLfFy5Jie6dTd7RedFt5E4a5AScDjqB1BMKbMEgwGbknr5QuRqEYGSP5Q1EBPNGM4Bd7LVgN1oHbHDi-D2-2cpRjUT58Ul-mtv7qku08mIksvNlLjBI8mD3gJTGIHoXtbjSzAKKXyRaXRba8tiriRPdwbghrmZlE26XoW4BI49NkOvoh5jvfF0G0usPqiDWqJUAey6dKWwBqJRSP7k0MTxpg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238329,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238329/thumbnails/1.jpg","file_name":"229413901.pdf","download_url":"https://www.academia.edu/attachments/105238329/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"The_Bush_Medicine_Project_An_authentic_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238329/229413901-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DThe_Bush_Medicine_Project_An_authentic_c.pdf\u0026Expires=1732705921\u0026Signature=IBFapRMhsVw8dwfFj0pstgNu8JUCF2uOPTgQ1aImilV9FFAD-ivs7-Dh5SlDSN2OmioPv-7Z3AmBsrI4UM7qVf44S43W5lVdJV8HOSHLNPPa4Yx1HbqLb9QnWYHpqmvLfFy5Jie6dTd7RedFt5E4a5AScDjqB1BMKbMEgwGbknr5QuRqEYGSP5Q1EBPNGM4Bd7LVgN1oHbHDi-D2-2cpRjUT58Ul-mtv7qku08mIksvNlLjBI8mD3gJTGIHoXtbjSzAKKXyRaXRba8tiriRPdwbghrmZlE26XoW4BI49NkOvoh5jvfF0G0usPqiDWqJUAey6dKWwBqJRSP7k0MTxpg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":4455,"name":"Medical Education","url":"https://www.academia.edu/Documents/in/Medical_Education"},{"id":1218440,"name":"Indigenous","url":"https://www.academia.edu/Documents/in/Indigenous"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896104"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896104/Nutritional_aspects_of_food_extrusion_a_review"><img alt="Research paper thumbnail of Nutritional aspects of food extrusion: a review" class="work-thumbnail" src="https://attachments.academia-assets.com/105238333/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896104/Nutritional_aspects_of_food_extrusion_a_review">Nutritional aspects of food extrusion: a review</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="637012bc8612da308fb0ab32faa96fcf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238333,"asset_id":105896104,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238333/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896104"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896104"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896104; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896104]").text(description); $(".js-view-count[data-work-id=105896104]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896104; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896104']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896104, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "637012bc8612da308fb0ab32faa96fcf" } } $('.js-work-strip[data-work-id=105896104]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896104,"title":"Nutritional aspects of food extrusion: a review","translated_title":"","metadata":{"abstract":"Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low ...","publication_date":{"day":null,"month":null,"year":2007,"errors":{}}},"translated_abstract":"Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low ...","internal_url":"https://www.academia.edu/105896104/Nutritional_aspects_of_food_extrusion_a_review","translated_internal_url":"","created_at":"2023-08-23T15:40:18.781-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238333,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238333/thumbnails/1.jpg","file_name":"A.5.7-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/105238333/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238333/A.5.7-Nutritional-food-extrusion-libre.pdf?1692831672=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705921\u0026Signature=Fp3WKDXzodnUzXhD~BoMQSf~~2VMjIkSSGSYFhD4UxD4kiAJK99ds-tpRLErCSvxN95hdF6NELUy26jKF~VfZbuOiaoeM~IkSVBmb3sASp211z9OqZED2tnYTI0l0uA1UaD4g56iccGzEjZnNjXVF4-Lx2X3KRk1kNUricuDOiccI5p9-gRNw1A0JCjI5HhtqjmSgV3318wUEeTTG9ubAHKHxEqZWIaW-8rGDRCHbDJCND3cL~QAxhf1ZZpkLxwSX1e31G6IrO~ekU1qiGEFwFWEoHSFZ87f1Hb4bi8EZFsBDE6u52aYE7pultQYT3wiOBTuGChUSL~YDU6X4pab6g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Nutritional_aspects_of_food_extrusion_a_review","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238333,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238333/thumbnails/1.jpg","file_name":"A.5.7-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/105238333/download_file?st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238333/A.5.7-Nutritional-food-extrusion-libre.pdf?1692831672=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705921\u0026Signature=Fp3WKDXzodnUzXhD~BoMQSf~~2VMjIkSSGSYFhD4UxD4kiAJK99ds-tpRLErCSvxN95hdF6NELUy26jKF~VfZbuOiaoeM~IkSVBmb3sASp211z9OqZED2tnYTI0l0uA1UaD4g56iccGzEjZnNjXVF4-Lx2X3KRk1kNUricuDOiccI5p9-gRNw1A0JCjI5HhtqjmSgV3318wUEeTTG9ubAHKHxEqZWIaW-8rGDRCHbDJCND3cL~QAxhf1ZZpkLxwSX1e31G6IrO~ekU1qiGEFwFWEoHSFZ87f1Hb4bi8EZFsBDE6u52aYE7pultQYT3wiOBTuGChUSL~YDU6X4pab6g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":9532,"name":"Vitamins","url":"https://www.academia.edu/Documents/in/Vitamins"},{"id":9533,"name":"Minerals","url":"https://www.academia.edu/Documents/in/Minerals"},{"id":10456,"name":"Protein","url":"https://www.academia.edu/Documents/in/Protein"},{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":386626,"name":"Maillard reaction","url":"https://www.academia.edu/Documents/in/Maillard_reaction"},{"id":449067,"name":"Extrusion","url":"https://www.academia.edu/Documents/in/Extrusion"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":609249,"name":"CARBOHYDRATES","url":"https://www.academia.edu/Documents/in/CARBOHYDRATES"},{"id":644952,"name":"Dietary Fibre","url":"https://www.academia.edu/Documents/in/Dietary_Fibre"},{"id":1413842,"name":"EXTRUSION COOKING","url":"https://www.academia.edu/Documents/in/EXTRUSION_COOKING"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896103"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896103/Maturation_studies_of_pecan_nuts_grown_in_Queensland"><img alt="Research paper thumbnail of Maturation studies of pecan nuts grown in Queensland" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896103/Maturation_studies_of_pecan_nuts_grown_in_Queensland">Maturation studies of pecan nuts grown in Queensland</a></div><div class="wp-workCard_item"><span>Food Australia</span><span>, 2001</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Changes in chemical composition, physical and sensory characteristics were followed in two pecan ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Changes in chemical composition, physical and sensory characteristics were followed in two pecan cultivars Wichita and Western Schley harvested from a commercial orchard at Gatton in Queensland seven times during 1996. Testa colour of both pecan cultivars darkened and opalescence decreased as the nuts matured. Bitterness of Western Schley pecans decreased with maturity. Colour of shuck, shell and kernel of both cultivars developed as the nuts matured. Wichita pecans were larger than Western Schley at all harvest times. Both nut-in-shell and kernel moisture decreased with maturity, whereas oil and sucrose contents increased. Both pecan cultivars had reached advanced maturation by the first harvest on March 18.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896103"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896103"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896103; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896103]").text(description); $(".js-view-count[data-work-id=105896103]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896103; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896103']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896103, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=105896103]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896103,"title":"Maturation studies of pecan nuts grown in Queensland","translated_title":"","metadata":{"abstract":"Changes in chemical composition, physical and sensory characteristics were followed in two pecan cultivars Wichita and Western Schley harvested from a commercial orchard at Gatton in Queensland seven times during 1996. Testa colour of both pecan cultivars darkened and opalescence decreased as the nuts matured. Bitterness of Western Schley pecans decreased with maturity. Colour of shuck, shell and kernel of both cultivars developed as the nuts matured. Wichita pecans were larger than Western Schley at all harvest times. Both nut-in-shell and kernel moisture decreased with maturity, whereas oil and sucrose contents increased. Both pecan cultivars had reached advanced maturation by the first harvest on March 18.","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"Food Australia"},"translated_abstract":"Changes in chemical composition, physical and sensory characteristics were followed in two pecan cultivars Wichita and Western Schley harvested from a commercial orchard at Gatton in Queensland seven times during 1996. Testa colour of both pecan cultivars darkened and opalescence decreased as the nuts matured. Bitterness of Western Schley pecans decreased with maturity. Colour of shuck, shell and kernel of both cultivars developed as the nuts matured. Wichita pecans were larger than Western Schley at all harvest times. Both nut-in-shell and kernel moisture decreased with maturity, whereas oil and sucrose contents increased. Both pecan cultivars had reached advanced maturation by the first harvest on March 18.","internal_url":"https://www.academia.edu/105896103/Maturation_studies_of_pecan_nuts_grown_in_Queensland","translated_internal_url":"","created_at":"2023-08-23T15:40:18.662-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Maturation_studies_of_pecan_nuts_grown_in_Queensland","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":85343,"name":"NUTS","url":"https://www.academia.edu/Documents/in/NUTS"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":351487,"name":"Harvest","url":"https://www.academia.edu/Documents/in/Harvest"},{"id":1188997,"name":"C","url":"https://www.academia.edu/Documents/in/C"},{"id":1320233,"name":"Orchard","url":"https://www.academia.edu/Documents/in/Orchard"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896102"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896102/An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment"><img alt="Research paper thumbnail of An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment" class="work-thumbnail" src="https://attachments.academia-assets.com/105238334/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896102/An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment">An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Prima...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment Lara Wakeling, Alison Green, Mani Naiker, and Barbara C Panther School of Applied and Biomedical Science, Federation University Australia Laboratory based teaching is a fundamental component of the chemistry curriculum. Traditionally, the laboratory has been used as a tool for reinforcing theory learnt within the lecture and to enhance the student’s conceptual understanding of the theory-practice relationship. For many students, particularly those who do not undertake undergraduate research experiences, laboratory classes are critical for the development of the inquiry and research skills required to meet the Science Threshold Learning Outcomes (Jones et al, 2011). As part of the curriculum renewal at Federation University Australia, a new cross-discipline laboratory-focussed course has been introduced into second year of the Bachelor of Science and associated pro...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="cab56ea8a45ed78083f36564f91a225c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238334,"asset_id":105896102,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238334/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896102"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896102"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896102; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896102]").text(description); $(".js-view-count[data-work-id=105896102]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896102; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896102']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896102, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "cab56ea8a45ed78083f36564f91a225c" } } $('.js-work-strip[data-work-id=105896102]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896102,"title":"An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment","translated_title":"","metadata":{"abstract":"An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment Lara Wakeling, Alison Green, Mani Naiker, and Barbara C Panther School of Applied and Biomedical Science, Federation University Australia Laboratory based teaching is a fundamental component of the chemistry curriculum. Traditionally, the laboratory has been used as a tool for reinforcing theory learnt within the lecture and to enhance the student’s conceptual understanding of the theory-practice relationship. For many students, particularly those who do not undertake undergraduate research experiences, laboratory classes are critical for the development of the inquiry and research skills required to meet the Science Threshold Learning Outcomes (Jones et al, 2011). As part of the curriculum renewal at Federation University Australia, a new cross-discipline laboratory-focussed course has been introduced into second year of the Bachelor of Science and associated pro...","publication_date":{"day":null,"month":null,"year":2017,"errors":{}}},"translated_abstract":"An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment Lara Wakeling, Alison Green, Mani Naiker, and Barbara C Panther School of Applied and Biomedical Science, Federation University Australia Laboratory based teaching is a fundamental component of the chemistry curriculum. Traditionally, the laboratory has been used as a tool for reinforcing theory learnt within the lecture and to enhance the student’s conceptual understanding of the theory-practice relationship. For many students, particularly those who do not undertake undergraduate research experiences, laboratory classes are critical for the development of the inquiry and research skills required to meet the Science Threshold Learning Outcomes (Jones et al, 2011). As part of the curriculum renewal at Federation University Australia, a new cross-discipline laboratory-focussed course has been introduced into second year of the Bachelor of Science and associated pro...","internal_url":"https://www.academia.edu/105896102/An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment","translated_internal_url":"","created_at":"2023-08-23T15:40:18.543-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238334,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238334/thumbnails/1.jpg","file_name":"10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821.pdf","download_url":"https://www.academia.edu/attachments/105238334/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_Active_Learning_Student_Centred_Appro.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238334/10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DAn_Active_Learning_Student_Centred_Appro.pdf\u0026Expires=1732705922\u0026Signature=Bl36nB9WalGsP3-Ep5ZI5w9b~sSoZOmhiKPi8yLiUbRnck920LKE3ucMfod5iSogE8RIV5royXeCZ3BJbX5U~4Lzscu0oUXL1mt~dOhPzYYsv7MH2gxmUb6oZimNEhLXnIDCJA1mIz75y52OQJCQvCOEuWGCz0AdO2nVwCDrRhB-h3ZThw0vvjs7-hZ5hITBtOPIxO0lfL6Beu8DxvgkzFv29FmnO7lb51ycOAcA01dW6sSLZRv-Lr~HJ4d~yZhd7CWkQu3Nca1XKV4xKt7plV7g~EIJ8wTVGLyYuKlpRES0UPNb8MypeLH~B3ypA9ttgA~bHKAZXUObvUtZyBgpUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238334,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238334/thumbnails/1.jpg","file_name":"10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821.pdf","download_url":"https://www.academia.edu/attachments/105238334/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_Active_Learning_Student_Centred_Appro.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238334/10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DAn_Active_Learning_Student_Centred_Appro.pdf\u0026Expires=1732705922\u0026Signature=Bl36nB9WalGsP3-Ep5ZI5w9b~sSoZOmhiKPi8yLiUbRnck920LKE3ucMfod5iSogE8RIV5royXeCZ3BJbX5U~4Lzscu0oUXL1mt~dOhPzYYsv7MH2gxmUb6oZimNEhLXnIDCJA1mIz75y52OQJCQvCOEuWGCz0AdO2nVwCDrRhB-h3ZThw0vvjs7-hZ5hITBtOPIxO0lfL6Beu8DxvgkzFv29FmnO7lb51ycOAcA01dW6sSLZRv-Lr~HJ4d~yZhd7CWkQu3Nca1XKV4xKt7plV7g~EIJ8wTVGLyYuKlpRES0UPNb8MypeLH~B3ypA9ttgA~bHKAZXUObvUtZyBgpUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":2731,"name":"Mathematics Education","url":"https://www.academia.edu/Documents/in/Mathematics_Education"},{"id":44057,"name":"Curriculum","url":"https://www.academia.edu/Documents/in/Curriculum"},{"id":332674,"name":"Bachelor","url":"https://www.academia.edu/Documents/in/Bachelor"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896101"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896101/Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro"><img alt="Research paper thumbnail of Australian Ethnomedicinal Plant Extracts Promote Apoptosis-Mediated Cell Death In Human Hepatocellular Carcinoma In Vitro" class="work-thumbnail" src="https://attachments.academia-assets.com/105238332/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896101/Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro">Australian Ethnomedicinal Plant Extracts Promote Apoptosis-Mediated Cell Death In Human Hepatocellular Carcinoma In Vitro</a></div><div class="wp-workCard_item"><span>Pharmacognosy Communications</span><span>, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7d3ce0dd8a111440a677187b22b9ede7" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238332,"asset_id":105896101,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238332/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896101"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896101"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896101; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896101]").text(description); $(".js-view-count[data-work-id=105896101]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896101; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896101']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896101, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "7d3ce0dd8a111440a677187b22b9ede7" } } $('.js-work-strip[data-work-id=105896101]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896101,"title":"Australian Ethnomedicinal Plant Extracts Promote Apoptosis-Mediated Cell Death In Human Hepatocellular Carcinoma In Vitro","translated_title":"","metadata":{"publisher":"EManuscript Technologies","grobid_abstract":"Introduction: Hepatocellular carcinoma (HCC) is the leading cause of primary liver cancer with its prevalence continuing to rise. Although the number of cases continues to rise in both developing and developed countries, prognosis remains poor due to a lack of successful treatments. Inspired by the prospect of developing complementary medicines for this condition, we explore several native Australian plants for anti-carcinogenic activity, especially against HCC. Methods: Cytotoxicity assays against HCC cell lines were conducted using various plant extracts. Biochemical profiling of the plant species was conducted for total phenolics and antioxidant capacity, while reverse transcription-polymerase chain reaction (RT-PCR) was used to determine the active apoptotic pathways. Results: Westringia fruticosa and Prostanthera ovalifolia (small-leaved variety) had high antioxidant (410 and 227 mg/g, respectively) and phenolic contents (72.7 and 42.7 mg/g, respectively). P. ovalifolia (small-leaved variety) demonstrated the greatest cytotoxic activity against HepG2 cells (IC 50 4.61 ± 0.98 µg/mL) followed by Solanum laciniatum leaves (11.79 ± 0.43 µg/mL) and fruit extracts (ripe, unripe) (14.85 ± 1.80 and 19 ± 1.32 µg/mL, respectively). RT-PCR results confirmed apoptotic events in HepG2 cells, exposed to ripe and unripe S. laciniatum fruit extracts, via caspase-3 pathway. The highest apoptotic induction occurred after 8 hr. Compared to unripe fruits, ripe fruits induced a greater level of apoptosis, as evidenced by a 73 % higher level of caspase-3 mRNA expression and 22 % lower IC 50 value. Conclusion: With further investigation, these fruits may provide a valuable source of anticarcinogenic compounds for use as chemotherapeutic or complementary therapies.","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Pharmacognosy Communications","grobid_abstract_attachment_id":105238332},"translated_abstract":null,"internal_url":"https://www.academia.edu/105896101/Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro","translated_internal_url":"","created_at":"2023-08-23T15:40:18.388-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238332,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238332/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/105238332/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Australian_Ethnomedicinal_Plant_Extracts.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238332/Published_version-libre.pdf?1692831673=\u0026response-content-disposition=attachment%3B+filename%3DAustralian_Ethnomedicinal_Plant_Extracts.pdf\u0026Expires=1732705922\u0026Signature=IaC8qpNxZgIplaMmz8Xrug7LAWYsKBTM1-t3cYSvRma9LCk79AqQrEx7y6EmbzgUQ-qOhX06X7UYlDPV53k2JYkIeS7~KwLnAa684rMX~cN6TV1E6MuIwdXXjWEJ9hu2Lb24nKC-ti0VBbAirXSvmLndzzaEs2bU0U6Z416aPo8Nq81oVlKgCeLR0GKSdHf8nEJA81gmOBF0g~RB3ijzyUB6-6xhILqRE3yKmGrP-Ba6pOXk0lsLvFnPCwZ1KEw8UfilDLi5zgeyB4Sjzr6rPk60GNnN3NI-od2SfWQ3Q6mv~DUG-BZ7-iKVL5zyayZB66n5-~~Pw42GXCqwBM~2yA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro","translated_slug":"","page_count":4,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238332,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238332/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/105238332/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Australian_Ethnomedicinal_Plant_Extracts.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238332/Published_version-libre.pdf?1692831673=\u0026response-content-disposition=attachment%3B+filename%3DAustralian_Ethnomedicinal_Plant_Extracts.pdf\u0026Expires=1732705922\u0026Signature=IaC8qpNxZgIplaMmz8Xrug7LAWYsKBTM1-t3cYSvRma9LCk79AqQrEx7y6EmbzgUQ-qOhX06X7UYlDPV53k2JYkIeS7~KwLnAa684rMX~cN6TV1E6MuIwdXXjWEJ9hu2Lb24nKC-ti0VBbAirXSvmLndzzaEs2bU0U6Z416aPo8Nq81oVlKgCeLR0GKSdHf8nEJA81gmOBF0g~RB3ijzyUB6-6xhILqRE3yKmGrP-Ba6pOXk0lsLvFnPCwZ1KEw8UfilDLi5zgeyB4Sjzr6rPk60GNnN3NI-od2SfWQ3Q6mv~DUG-BZ7-iKVL5zyayZB66n5-~~Pw42GXCqwBM~2yA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":4086,"name":"Traditional Medicine","url":"https://www.academia.edu/Documents/in/Traditional_Medicine"},{"id":24731,"name":"Apoptosis","url":"https://www.academia.edu/Documents/in/Apoptosis"},{"id":59370,"name":"In Vitro","url":"https://www.academia.edu/Documents/in/In_Vitro"},{"id":111972,"name":"Hepatocellular Carcinoma","url":"https://www.academia.edu/Documents/in/Hepatocellular_Carcinoma"},{"id":175490,"name":"Programmed cell death","url":"https://www.academia.edu/Documents/in/Programmed_cell_death"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896100"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896100/Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders"><img alt="Research paper thumbnail of Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders" class="work-thumbnail" src="https://attachments.academia-assets.com/105238306/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896100/Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders">Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders</a></div><div class="wp-workCard_item"><span>Beverages</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Although relatively small, the Australian cider industry has experienced significant growth in re...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1f846bfbfc075d405b1c4c16d1f4bcd7" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238306,"asset_id":105896100,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238306/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896100"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896100"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896100; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896100]").text(description); $(".js-view-count[data-work-id=105896100]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896100; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896100']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896100, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1f846bfbfc075d405b1c4c16d1f4bcd7" } } $('.js-work-strip[data-work-id=105896100]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896100,"title":"Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders","translated_title":"","metadata":{"abstract":"Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Beverages"},"translated_abstract":"Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the...","internal_url":"https://www.academia.edu/105896100/Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders","translated_internal_url":"","created_at":"2023-08-23T15:40:18.192-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238306,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238306/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238306/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Authentication_Using_Volatile_Compositio.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238306/pdf-libre.pdf?1692831686=\u0026response-content-disposition=attachment%3B+filename%3DAuthentication_Using_Volatile_Compositio.pdf\u0026Expires=1732705922\u0026Signature=F3did4e6Q932yXDQbqaYtefsgZIcR7UZarv6dDdew5hfOUPRdbtTZWCmVgSfICcoCONmv5ZvpUM1PVRbQyLJQUiHDwPEirOS3nepj5SngbwBJWUTp3bp17i7GHf1GuC4aH9~pFxZI7UcA09NvguogEA5D6YBn2nFFRpVp1y755OhbqZoaWJKOtXLQ4joCIOOPrLztMJuzf1OhWwF2vCxzWDdj3X9cUpHzeT14i6bC1bFdutlBOoxFHIqjBz7lwzFSdkVhe91Ar-opfW7qm2VzO~eE87ngR2ffpdPiR2Qd4~t5MUgXpJOdqU00Dx3idXeUSKmngTaWF2AncX2VFW68g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders","translated_slug":"","page_count":21,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238306,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238306/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238306/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Authentication_Using_Volatile_Compositio.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238306/pdf-libre.pdf?1692831686=\u0026response-content-disposition=attachment%3B+filename%3DAuthentication_Using_Volatile_Compositio.pdf\u0026Expires=1732705922\u0026Signature=F3did4e6Q932yXDQbqaYtefsgZIcR7UZarv6dDdew5hfOUPRdbtTZWCmVgSfICcoCONmv5ZvpUM1PVRbQyLJQUiHDwPEirOS3nepj5SngbwBJWUTp3bp17i7GHf1GuC4aH9~pFxZI7UcA09NvguogEA5D6YBn2nFFRpVp1y755OhbqZoaWJKOtXLQ4joCIOOPrLztMJuzf1OhWwF2vCxzWDdj3X9cUpHzeT14i6bC1bFdutlBOoxFHIqjBz7lwzFSdkVhe91Ar-opfW7qm2VzO~eE87ngR2ffpdPiR2Qd4~t5MUgXpJOdqU00Dx3idXeUSKmngTaWF2AncX2VFW68g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":105238303,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238303/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238303/download_file","bulk_download_file_name":"Authentication_Using_Volatile_Compositio.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238303/pdf-libre.pdf?1692831693=\u0026response-content-disposition=attachment%3B+filename%3DAuthentication_Using_Volatile_Compositio.pdf\u0026Expires=1732705922\u0026Signature=EwSxRiFIJrMR-OsINf8fO98iSaPMi-PLKQTRY1TxO-LerKeRgsZsMhBYrELRVkOr0vpwcxjLJArWj3umidlJoWtdtQTF5z9ju4PQwLS1utdS3gCUwTmIWOVxbjC8xdgfiWbroiR9a0c8I17oCgdLwdXGDYLHOLVNbhJ6gtJQSUCATShnDYWemOnguxSIkoCeB~sWWRhFOM1gO3EgHtag9ilHsR1cxm0vtnpjSc3QljAzb7-gUIuxqzpWLaC9CAXIByC4JKXkXw8MKEQfMznNNPGpdVERagOJWLyc-r5z1IOJ1hVkJnn1JAfJ-AkdyH8kNQxb4klyJ-oZPkP84uvg5w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":402,"name":"Environmental Science","url":"https://www.academia.edu/Documents/in/Environmental_Science"},{"id":302971,"name":"Beverages","url":"https://www.academia.edu/Documents/in/Beverages"},{"id":540337,"name":"Flavor","url":"https://www.academia.edu/Documents/in/Flavor"},{"id":993832,"name":"Second Language Composition","url":"https://www.academia.edu/Documents/in/Second_Language_Composition"}],"urls":[{"id":33582906,"url":"https://www.mdpi.com/2306-5710/7/2/28/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="3745712" id="papers"><div class="js-work-strip profile--work_container" data-work-id="119557608"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/119557608/Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review"><img alt="Research paper thumbnail of Fermentation and the microbial community of Japanese koji and miso: A review" class="work-thumbnail" src="https://attachments.academia-assets.com/114942777/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/119557608/Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review">Fermentation and the microbial community of Japanese koji and miso: A review</a></div><div class="wp-workCard_item"><span>Journal of Food Science</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of m...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2b7536044a1f567b569e534137e59d49" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":114942777,"asset_id":119557608,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/114942777/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="119557608"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="119557608"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 119557608; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=119557608]").text(description); $(".js-view-count[data-work-id=119557608]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 119557608; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='119557608']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 119557608, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2b7536044a1f567b569e534137e59d49" } } $('.js-work-strip[data-work-id=119557608]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":119557608,"title":"Fermentation and the microbial community of Japanese koji and miso: A review","translated_title":"","metadata":{"abstract":"Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of m...","publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Journal of Food Science"},"translated_abstract":"Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of m...","internal_url":"https://www.academia.edu/119557608/Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review","translated_internal_url":"","created_at":"2024-05-19T15:19:15.503-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":114942777,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/114942777/thumbnails/1.jpg","file_name":"1750-3841.pdf","download_url":"https://www.academia.edu/attachments/114942777/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/114942777/1750-3841-libre.pdf?1716159899=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705919\u0026Signature=NGL04wLE45NKRjBlPjRiWdBlo0AlzrD9La8z-THhEU94wA~oI6UJ2X5aRefCo7MasglO4JNJWA4sqMSIFrzfsbMrniVSRWq6YREsMOUIWQvorR~GAQT01N4nX-5AE5rs0lbMSsNwBVJdddBzqOAjGpx0esB5u2PtYrIQw1zxf986GyQEXIeVRlswY-sQXyDUin87~SwQTN44XYmAUK6DJOalsyY1zqj36G5oWaU5s-~4J5IQtu42Y7Qm~mlF4rzjsT9PUfB8duRf02zGJyWqwq2xOKVW28yN~7qH9dJk7VbLvUleXXZeSfz9fjZZsAa2Z471zJ0~tye8sau-ZLUGiA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Fermentation_and_the_microbial_community_of_Japanese_koji_and_miso_A_review","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":114942777,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/114942777/thumbnails/1.jpg","file_name":"1750-3841.pdf","download_url":"https://www.academia.edu/attachments/114942777/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/114942777/1750-3841-libre.pdf?1716159899=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705919\u0026Signature=NGL04wLE45NKRjBlPjRiWdBlo0AlzrD9La8z-THhEU94wA~oI6UJ2X5aRefCo7MasglO4JNJWA4sqMSIFrzfsbMrniVSRWq6YREsMOUIWQvorR~GAQT01N4nX-5AE5rs0lbMSsNwBVJdddBzqOAjGpx0esB5u2PtYrIQw1zxf986GyQEXIeVRlswY-sQXyDUin87~SwQTN44XYmAUK6DJOalsyY1zqj36G5oWaU5s-~4J5IQtu42Y7Qm~mlF4rzjsT9PUfB8duRf02zGJyWqwq2xOKVW28yN~7qH9dJk7VbLvUleXXZeSfz9fjZZsAa2Z471zJ0~tye8sau-ZLUGiA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":540337,"name":"Flavor","url":"https://www.academia.edu/Documents/in/Flavor"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":42115745,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15773"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891906"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891906/Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students"><img alt="Research paper thumbnail of Student Engagement Amongst Regional Australian Undergraduate Students" class="work-thumbnail" src="https://attachments.academia-assets.com/109990045/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891906/Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students">Student Engagement Amongst Regional Australian Undergraduate Students</a></div><div class="wp-workCard_item"><span>Journal of the Scholarship of Teaching and Learning</span><span>, Sep 27, 2022</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a5152a4fc640fcb4b3eee6215ee09aff" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109990045,"asset_id":112891906,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109990045/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891906"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891906"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891906; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891906]").text(description); $(".js-view-count[data-work-id=112891906]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891906; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891906']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891906, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a5152a4fc640fcb4b3eee6215ee09aff" } } $('.js-work-strip[data-work-id=112891906]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891906,"title":"Student Engagement Amongst Regional Australian Undergraduate Students","translated_title":"","metadata":{"publisher":"Indiana University Press","publication_date":{"day":27,"month":9,"year":2022,"errors":{}},"publication_name":"Journal of the Scholarship of Teaching and Learning"},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891906/Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students","translated_internal_url":"","created_at":"2024-01-03T13:34:29.592-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109990045,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990045/thumbnails/1.jpg","file_name":"31688-Article_Text-91955-1-10-20220927.pdf","download_url":"https://www.academia.edu/attachments/109990045/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Student_Engagement_Amongst_Regional_Aust.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990045/31688-Article_Text-91955-1-10-20220927-libre.pdf?1704318639=\u0026response-content-disposition=attachment%3B+filename%3DStudent_Engagement_Amongst_Regional_Aust.pdf\u0026Expires=1732705919\u0026Signature=R8RU5yIgBJ2wADWtk2KyUStgc0bGjBBWhngpeH69eds93QAZziLVMubBpk4PLGUqPK1HRevIApeX6bM7FiejoGV5QFmLqi0Oe81DPHx8OJJVWBoAqaQGP1F-uP9BtOqFGAwwZ4JCOGQwmOZ0kBbP7HmhHaKmgCP~1zMiKpmjCFzOFFsnk4I7Zt3jLOJVhEzipMNYRCzvO88zccDYTTMF2wny3SPSpCtfkh0bAmaBeqZtYGZBg~naApkAVbsbOC9~meN6D7gBxHHBgOQ4NWMjASUNItR68feJJJXRDm6dGeuSKxn6OXHgNXLnSzvcdvSyZkYjEJX7BbsaH1tMF12lRw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Student_Engagement_Amongst_Regional_Australian_Undergraduate_Students","translated_slug":"","page_count":20,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":109990045,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990045/thumbnails/1.jpg","file_name":"31688-Article_Text-91955-1-10-20220927.pdf","download_url":"https://www.academia.edu/attachments/109990045/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Student_Engagement_Amongst_Regional_Aust.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990045/31688-Article_Text-91955-1-10-20220927-libre.pdf?1704318639=\u0026response-content-disposition=attachment%3B+filename%3DStudent_Engagement_Amongst_Regional_Aust.pdf\u0026Expires=1732705919\u0026Signature=R8RU5yIgBJ2wADWtk2KyUStgc0bGjBBWhngpeH69eds93QAZziLVMubBpk4PLGUqPK1HRevIApeX6bM7FiejoGV5QFmLqi0Oe81DPHx8OJJVWBoAqaQGP1F-uP9BtOqFGAwwZ4JCOGQwmOZ0kBbP7HmhHaKmgCP~1zMiKpmjCFzOFFsnk4I7Zt3jLOJVhEzipMNYRCzvO88zccDYTTMF2wny3SPSpCtfkh0bAmaBeqZtYGZBg~naApkAVbsbOC9~meN6D7gBxHHBgOQ4NWMjASUNItR68feJJJXRDm6dGeuSKxn6OXHgNXLnSzvcdvSyZkYjEJX7BbsaH1tMF12lRw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":7110,"name":"Student Engagement","url":"https://www.academia.edu/Documents/in/Student_Engagement"},{"id":3076433,"name":"tertiary level","url":"https://www.academia.edu/Documents/in/tertiary_level"}],"urls":[{"id":38157944,"url":"https://doi.org/10.14434/josotl.v22i3.31688"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891905"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891905/Nutritional_aspects_of_food_extrusion_a_review"><img alt="Research paper thumbnail of Nutritional aspects of food extrusion: a review" class="work-thumbnail" src="https://attachments.academia-assets.com/109990009/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891905/Nutritional_aspects_of_food_extrusion_a_review">Nutritional aspects of food extrusion: a review</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="011dd9f9a444102ce1bcea535ef89a11" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109990009,"asset_id":112891905,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109990009/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891905"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891905"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891905; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891905]").text(description); $(".js-view-count[data-work-id=112891905]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891905; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891905']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891905, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "011dd9f9a444102ce1bcea535ef89a11" } } $('.js-work-strip[data-work-id=112891905]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891905,"title":"Nutritional aspects of food extrusion: a review","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2007,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891905/Nutritional_aspects_of_food_extrusion_a_review","translated_internal_url":"","created_at":"2024-01-03T13:34:29.401-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109990009,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990009/thumbnails/1.jpg","file_name":"A.5.6-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/109990009/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990009/A.5.6-Nutritional-food-extrusion-libre.pdf?1704318624=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705920\u0026Signature=X7nMWyoNbrGiTJvU2MGTbt7LFtCXA1NlBydIDT5caE51~mwA6sEaduVmgywobAVfxIrEZpCknx1FFyMIwAl5v-pVTyY-8XXfztc9TkPuUW50omQ3K-40nDk7IBOgCjO0uGppb4GgbAE-KiFLImbAKGXSI2hIIfhPBddGPGKEkKgbdFtUTgDDo4zzKBDdMOpXSAg5lg34KUEpdxv3EtkafTiMFqWXgz9t1CPrjhtjQMpKyOkJLyMvbmZA9mLEV0Zp3G6CM~D9-xpbr2tVDfvuLxUA7D4QcHpDT~1GgrrFdHGYqIKGp7yHeYdRjybTIF8lQQdn5oAo98tI-XXgBBDdbg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Nutritional_aspects_of_food_extrusion_a_review","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":109990009,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990009/thumbnails/1.jpg","file_name":"A.5.6-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/109990009/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990009/A.5.6-Nutritional-food-extrusion-libre.pdf?1704318624=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705920\u0026Signature=X7nMWyoNbrGiTJvU2MGTbt7LFtCXA1NlBydIDT5caE51~mwA6sEaduVmgywobAVfxIrEZpCknx1FFyMIwAl5v-pVTyY-8XXfztc9TkPuUW50omQ3K-40nDk7IBOgCjO0uGppb4GgbAE-KiFLImbAKGXSI2hIIfhPBddGPGKEkKgbdFtUTgDDo4zzKBDdMOpXSAg5lg34KUEpdxv3EtkafTiMFqWXgz9t1CPrjhtjQMpKyOkJLyMvbmZA9mLEV0Zp3G6CM~D9-xpbr2tVDfvuLxUA7D4QcHpDT~1GgrrFdHGYqIKGp7yHeYdRjybTIF8lQQdn5oAo98tI-XXgBBDdbg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":109990008,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990008/thumbnails/1.jpg","file_name":"A.5.6-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/109990008/download_file","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990008/A.5.6-Nutritional-food-extrusion-libre.pdf?1704318625=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705920\u0026Signature=Qb1AKVxlwSsiOZRxZvXlyIgjxvKsPvvX-MRjvwrbCt1guUKklYhpnVdWmu1fi8C0M3Q13ANEm31uahTsN9Rctj5hYfy1tZtWzemnlGxRYQm7txLcNG-SCYs7LQjBeQYwL6lsaVoO3fsj~zMCiuGc3uv~tkEgD-0AzmGIMkunoOmN8fX1gsGJgvJfReM-JnWSt0gQ8~c5ZHwnOVrZowxLM2ghrfJuedYhQiiIwvep5yhS~BlzPSdXCwC~mLq7Hj6fIvjUcLvYl3g4l2ZkaOqr1HzhDf5BS~v6tSvrh1DgUCwMKG6FRcEHjiS~J-YYeX7EHQa3s8UDs8dWq~JeKxjqog__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":9532,"name":"Vitamins","url":"https://www.academia.edu/Documents/in/Vitamins"},{"id":9533,"name":"Minerals","url":"https://www.academia.edu/Documents/in/Minerals"},{"id":10456,"name":"Protein","url":"https://www.academia.edu/Documents/in/Protein"},{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment"},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":133176,"name":"Moisture","url":"https://www.academia.edu/Documents/in/Moisture"},{"id":386626,"name":"Maillard reaction","url":"https://www.academia.edu/Documents/in/Maillard_reaction"},{"id":449067,"name":"Extrusion","url":"https://www.academia.edu/Documents/in/Extrusion"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":609249,"name":"CARBOHYDRATES","url":"https://www.academia.edu/Documents/in/CARBOHYDRATES"},{"id":644952,"name":"Dietary Fibre","url":"https://www.academia.edu/Documents/in/Dietary_Fibre"},{"id":1413842,"name":"EXTRUSION COOKING","url":"https://www.academia.edu/Documents/in/EXTRUSION_COOKING"}],"urls":[{"id":38157943,"url":"http://www.soiaefrutta.com/wp-content/uploads/2013/06/A.5.6-Nutritional-food-extrusion.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891904"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891904/Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines"><img alt="Research paper thumbnail of Loss of <i>trans</i> ‐resveratrol during storage and ageing of red wines" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891904/Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines">Loss of <i>trans</i> ‐resveratrol during storage and ageing of red wines</a></div><div class="wp-workCard_item"><span>Australian Journal of Grape and Wine Research</span><span>, Jul 21, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background and Aims The concentration of free trans-resveratrol in wine is expected to increase w...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891904"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891904"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891904; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891904]").text(description); $(".js-view-count[data-work-id=112891904]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891904; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891904']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891904, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891904]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891904,"title":"Loss of \u003ci\u003etrans\u003c/i\u003e ‐resveratrol during storage and ageing of red wines","translated_title":"","metadata":{"abstract":"Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer","publisher":"Wiley-Blackwell","publication_date":{"day":21,"month":7,"year":2020,"errors":{}},"publication_name":"Australian Journal of Grape and Wine Research"},"translated_abstract":"Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer","internal_url":"https://www.academia.edu/112891904/Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines","translated_internal_url":"","created_at":"2024-01-03T13:34:29.193-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Loss_of_i_trans_i_resveratrol_during_storage_and_ageing_of_red_wines","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine"},{"id":75847,"name":"HPLC","url":"https://www.academia.edu/Documents/in/HPLC"},{"id":201300,"name":"Resveratrol","url":"https://www.academia.edu/Documents/in/Resveratrol"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":1556846,"name":"Health benefits","url":"https://www.academia.edu/Documents/in/Health_benefits"},{"id":2674671,"name":"Horticultural production","url":"https://www.academia.edu/Documents/in/Horticultural_production"},{"id":3123440,"name":"Vintage","url":"https://www.academia.edu/Documents/in/Vintage-55"}],"urls":[{"id":38157942,"url":"https://doi.org/10.1111/ajgw.12449"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891903"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891903/Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review"><img alt="Research paper thumbnail of Fermentation and the microbial community of Japanese <i>koji</i> and <i>miso</i> : A review" class="work-thumbnail" src="https://attachments.academia-assets.com/109990010/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891903/Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review">Fermentation and the microbial community of Japanese <i>koji</i> and <i>miso</i> : A review</a></div><div class="wp-workCard_item"><span>Journal of Food Science</span><span>, May 30, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d1af4476948390ed0ce20a47c8b0543f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109990010,"asset_id":112891903,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109990010/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891903"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891903"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891903; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891903]").text(description); $(".js-view-count[data-work-id=112891903]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891903; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891903']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891903, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d1af4476948390ed0ce20a47c8b0543f" } } $('.js-work-strip[data-work-id=112891903]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891903,"title":"Fermentation and the microbial community of Japanese \u003ci\u003ekoji\u003c/i\u003e and \u003ci\u003emiso\u003c/i\u003e : A review","translated_title":"","metadata":{"publisher":"Institute of Food Technologists","publication_date":{"day":30,"month":5,"year":2021,"errors":{}},"publication_name":"Journal of Food Science"},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891903/Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review","translated_internal_url":"","created_at":"2024-01-03T13:34:28.932-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":109990010,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990010/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/109990010/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990010/Published_version-libre.pdf?1704318632=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705920\u0026Signature=C30f3iYXOWUAxeMFF0-fdrjFYuGCzHzXgPpp20UDPXblIdw9ZSp4SR5PoxIF-w41VoHlrYPCy9AM-O6RK1aXRow99SWBc19SvU3L4tlf1ROvYTG4Az24nqEwBaBldfCLho3F4NMc~bkTF69CRr3Dqw4QTwv3cz1QcLQyCTZ3PdSThRRyKIGtJUZ9qc8Y60rRBusgrwKdOWtPPb8bXIDMqIBeBmIOmpENbV7RIPiHYWIynhEam~JW9NFF7nMiTZWE48ZnD8r14GP3rNbY6h6RtgcyHiE7whh4q9JzEcoOfASvqbjeCJRP7l4tr2WvPId9lQfdUvVXSlBPqKB6MX~UOg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Fermentation_and_the_microbial_community_of_Japanese_i_koji_i_and_i_miso_i_A_review","translated_slug":"","page_count":15,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":109990010,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/109990010/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/109990010/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fermentation_and_the_microbial_community.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/109990010/Published_version-libre.pdf?1704318632=\u0026response-content-disposition=attachment%3B+filename%3DFermentation_and_the_microbial_community.pdf\u0026Expires=1732705920\u0026Signature=C30f3iYXOWUAxeMFF0-fdrjFYuGCzHzXgPpp20UDPXblIdw9ZSp4SR5PoxIF-w41VoHlrYPCy9AM-O6RK1aXRow99SWBc19SvU3L4tlf1ROvYTG4Az24nqEwBaBldfCLho3F4NMc~bkTF69CRr3Dqw4QTwv3cz1QcLQyCTZ3PdSThRRyKIGtJUZ9qc8Y60rRBusgrwKdOWtPPb8bXIDMqIBeBmIOmpENbV7RIPiHYWIynhEam~JW9NFF7nMiTZWE48ZnD8r14GP3rNbY6h6RtgcyHiE7whh4q9JzEcoOfASvqbjeCJRP7l4tr2WvPId9lQfdUvVXSlBPqKB6MX~UOg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":540337,"name":"Flavor","url":"https://www.academia.edu/Documents/in/Flavor"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":38157941,"url":"https://researchonline.federation.edu.au/vital/access/services/Download/vital:15339/SOURCE1"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891902"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891902/The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life"><img alt="Research paper thumbnail of The composition of Australian pecans (Carya illinoinensis (Wangenh.) K. Koch) and the effect of opalescence on quality and shelf-life" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891902/The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life">The composition of Australian pecans (Carya illinoinensis (Wangenh.) K. Koch) and the effect of opalescence on quality and shelf-life</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891902"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891902"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891902; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891902]").text(description); $(".js-view-count[data-work-id=112891902]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891902; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891902']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891902, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891902]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891902,"title":"The composition of Australian pecans (Carya illinoinensis (Wangenh.) K. Koch) and the effect of opalescence on quality and shelf-life","translated_title":"","metadata":{"publication_date":{"day":28,"month":3,"year":2000,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/112891902/The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life","translated_internal_url":"","created_at":"2024-01-03T13:34:28.758-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_composition_of_Australian_pecans_Carya_illinoinensis_Wangenh_K_Koch_and_the_effect_of_opalescence_on_quality_and_shelf_life","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":2674671,"name":"Horticultural production","url":"https://www.academia.edu/Documents/in/Horticultural_production"},{"id":3387402,"name":"pecan","url":"https://www.academia.edu/Documents/in/pecan"}],"urls":[{"id":38157940,"url":"https://espace.library.uq.edu.au/view/UQ:388570"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891901"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891901/Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso"><img alt="Research paper thumbnail of Microbial ecology of Australian commercial rice koji and soybean miso" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891901/Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso">Microbial ecology of Australian commercial rice koji and soybean miso</a></div><div class="wp-workCard_item"><span>JSFA reports</span><span>, Apr 22, 2023</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">BackgroundRice koji and miso are growing in popularity globally. This is because of both the uniq...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">BackgroundRice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.ResultsThe microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.ConclusionThe predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891901"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891901"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891901; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891901]").text(description); $(".js-view-count[data-work-id=112891901]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891901; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891901']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891901, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891901]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891901,"title":"Microbial ecology of Australian commercial rice koji and soybean miso","translated_title":"","metadata":{"abstract":"BackgroundRice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.ResultsThe microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.ConclusionThe predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.","publisher":"Wiley","publication_date":{"day":22,"month":4,"year":2023,"errors":{}},"publication_name":"JSFA reports"},"translated_abstract":"BackgroundRice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.ResultsThe microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.ConclusionThe predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.","internal_url":"https://www.academia.edu/112891901/Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso","translated_internal_url":"","created_at":"2024-01-03T13:34:28.506-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Microbial_ecology_of_Australian_commercial_rice_koji_and_soybean_miso","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":264953,"name":"Microorganism","url":"https://www.academia.edu/Documents/in/Microorganism"},{"id":320544,"name":"Penicillium","url":"https://www.academia.edu/Documents/in/Penicillium"}],"urls":[{"id":38157939,"url":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsf2.112"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891900"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891900/Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso"><img alt="Research paper thumbnail of Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891900/Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso">Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso</a></div><div class="wp-workCard_item"><span>Journal of Food Safety</span><span>, Feb 23, 2023</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">While established in Asia, rice koji and miso are fermented foods that are becoming more popular ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891900"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891900"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891900; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891900]").text(description); $(".js-view-count[data-work-id=112891900]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891900; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891900']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891900, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891900]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891900,"title":"Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso","translated_title":"","metadata":{"abstract":"While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.","publisher":"Wiley-Blackwell","publication_date":{"day":23,"month":2,"year":2023,"errors":{}},"publication_name":"Journal of Food Safety"},"translated_abstract":"While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.","internal_url":"https://www.academia.edu/112891900/Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso","translated_internal_url":"","created_at":"2024-01-03T13:34:28.104-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Food_safety_considerations_in_the_production_of_traditional_fermented_products_Japanese_rice_koji_and_miso","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety"},{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":1461004,"name":"Pasteurization","url":"https://www.academia.edu/Documents/in/Pasteurization"},{"id":2710957,"name":"food spoilage","url":"https://www.academia.edu/Documents/in/food_spoilage"}],"urls":[{"id":38157938,"url":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/jfs.13048"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="112891856"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/112891856/Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals"><img alt="Research paper thumbnail of Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/112891856/Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals">Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals</a></div><div class="wp-workCard_item"><span>International Journal of Innovation in Science and Mathematics Education</span><span>, Mar 29, 2016</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alt...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional ‘recipe-style’ expository laboratory teaching method, with the aim of enhancing students’ experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="112891856"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="112891856"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 112891856; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=112891856]").text(description); $(".js-view-count[data-work-id=112891856]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 112891856; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='112891856']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 112891856, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=112891856]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":112891856,"title":"Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals","translated_title":"","metadata":{"abstract":"This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional ‘recipe-style’ expository laboratory teaching method, with the aim of enhancing students’ experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.","publisher":"The University of Sydney Library","publication_date":{"day":29,"month":3,"year":2016,"errors":{}},"publication_name":"International Journal of Innovation in Science and Mathematics Education"},"translated_abstract":"This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional ‘recipe-style’ expository laboratory teaching method, with the aim of enhancing students’ experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.","internal_url":"https://www.academia.edu/112891856/Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals","translated_internal_url":"","created_at":"2024-01-03T13:33:52.159-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Evaluation_of_group_based_inquiry_oriented_learning_in_undergraduate_chemistry_practicals","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":2731,"name":"Mathematics Education","url":"https://www.academia.edu/Documents/in/Mathematics_Education"},{"id":60361,"name":"Teamwork","url":"https://www.academia.edu/Documents/in/Teamwork"},{"id":129169,"name":"Process Oriented Guided Inquiry Learning","url":"https://www.academia.edu/Documents/in/Process_Oriented_Guided_Inquiry_Learning"},{"id":972402,"name":"Student Perceptions","url":"https://www.academia.edu/Documents/in/Student_Perceptions"}],"urls":[{"id":38157909,"url":"https://acuresearchbank.acu.edu.au/item/86qwx/evaluation-of-group-based-inquiry-oriented-learning-in-undergraduate-chemistry-practicals"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896110"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896110/Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific"><img alt="Research paper thumbnail of Attitude and Achievement of First-Year Chemistry Undergraduate Students at The University of the South Pacific" class="work-thumbnail" src="https://attachments.academia-assets.com/105238331/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896110/Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific">Attitude and Achievement of First-Year Chemistry Undergraduate Students at The University of the South Pacific</a></div><div class="wp-workCard_item"><span>Frontiers in Education</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Student attitude toward chemistry may influence engagement and achievement in chemistry-related c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement wa...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6f1dac836ed5f601525938b762005e40" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238331,"asset_id":105896110,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238331/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896110"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896110"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896110; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896110]").text(description); $(".js-view-count[data-work-id=105896110]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896110; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896110']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896110, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6f1dac836ed5f601525938b762005e40" } } $('.js-work-strip[data-work-id=105896110]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896110,"title":"Attitude and Achievement of First-Year Chemistry Undergraduate Students at The University of the South Pacific","translated_title":"","metadata":{"abstract":"Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement wa...","publisher":"Frontiers Media SA","publication_name":"Frontiers in Education"},"translated_abstract":"Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement wa...","internal_url":"https://www.academia.edu/105896110/Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific","translated_internal_url":"","created_at":"2023-08-23T15:40:19.702-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238331,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238331/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238331/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Attitude_and_Achievement_of_First_Year_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238331/pdf-libre.pdf?1692831674=\u0026response-content-disposition=attachment%3B+filename%3DAttitude_and_Achievement_of_First_Year_C.pdf\u0026Expires=1732705920\u0026Signature=YsKKSwPSKzol1gDeAustrvW3-nRJtULGA6S1s8gBy8tCIW4eoAcp--mTSn9QA-V0Fp~UDb4F-SQBkVmYM9x3iyaINWh7H0SQwQB8bKm-vDklGIrICd1XwSkmq0a4Qef1xAD1e9wZs19epDmNvsvco6DzeX8rTlFOuDO3vvt01p2DFmheKJH66IaOFAOhY1pIi3NoHZIA95-uDvePu1aehI9SiNbVMd7pmL0yFUYm041jS4qXL1Rmn3pexUCNcdMXFHr7Zure5A32ZO9wmoe~NCalCs87hZPmbkn6tbPR5rOiKikY4pijKFY3SV7dUXynbrDylpQtXnpM8ZtriFJNTQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Attitude_and_Achievement_of_First_Year_Chemistry_Undergraduate_Students_at_The_University_of_the_South_Pacific","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238331,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238331/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238331/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Attitude_and_Achievement_of_First_Year_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238331/pdf-libre.pdf?1692831674=\u0026response-content-disposition=attachment%3B+filename%3DAttitude_and_Achievement_of_First_Year_C.pdf\u0026Expires=1732705920\u0026Signature=YsKKSwPSKzol1gDeAustrvW3-nRJtULGA6S1s8gBy8tCIW4eoAcp--mTSn9QA-V0Fp~UDb4F-SQBkVmYM9x3iyaINWh7H0SQwQB8bKm-vDklGIrICd1XwSkmq0a4Qef1xAD1e9wZs19epDmNvsvco6DzeX8rTlFOuDO3vvt01p2DFmheKJH66IaOFAOhY1pIi3NoHZIA95-uDvePu1aehI9SiNbVMd7pmL0yFUYm041jS4qXL1Rmn3pexUCNcdMXFHr7Zure5A32ZO9wmoe~NCalCs87hZPmbkn6tbPR5rOiKikY4pijKFY3SV7dUXynbrDylpQtXnpM8ZtriFJNTQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":2731,"name":"Mathematics Education","url":"https://www.academia.edu/Documents/in/Mathematics_Education"},{"id":4212,"name":"Cognition","url":"https://www.academia.edu/Documents/in/Cognition"},{"id":104446,"name":"Academic achievement","url":"https://www.academia.edu/Documents/in/Academic_achievement"}],"urls":[{"id":33582910,"url":"https://www.frontiersin.org/articles/10.3389/feduc.2022.873571/full"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896109"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896109/Key_Drivers_for_Assessment_Change_in_Uncertain_Times"><img alt="Research paper thumbnail of Key Drivers for Assessment Change in Uncertain Times" class="work-thumbnail" src="https://attachments.academia-assets.com/105238309/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896109/Key_Drivers_for_Assessment_Change_in_Uncertain_Times">Key Drivers for Assessment Change in Uncertain Times</a></div><div class="wp-workCard_item"><span>Proceedings of The Australian Conference on Science and Mathematics Education</span><span>, Sep 25, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3b2f7437c581087701d7173fbaa93698" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238309,"asset_id":105896109,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238309/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896109"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896109"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896109; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896109]").text(description); $(".js-view-count[data-work-id=105896109]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896109; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896109']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896109, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3b2f7437c581087701d7173fbaa93698" } } $('.js-work-strip[data-work-id=105896109]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896109,"title":"Key Drivers for Assessment Change in Uncertain Times","translated_title":"","metadata":{"publication_date":{"day":25,"month":9,"year":2021,"errors":{}},"publication_name":"Proceedings of The Australian Conference on Science and Mathematics Education"},"translated_abstract":null,"internal_url":"https://www.academia.edu/105896109/Key_Drivers_for_Assessment_Change_in_Uncertain_Times","translated_internal_url":"","created_at":"2023-08-23T15:40:19.543-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238309,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238309/thumbnails/1.jpg","file_name":"15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924.pdf","download_url":"https://www.academia.edu/attachments/105238309/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Key_Drivers_for_Assessment_Change_in_Unc.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238309/15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924-libre.pdf?1692831675=\u0026response-content-disposition=attachment%3B+filename%3DKey_Drivers_for_Assessment_Change_in_Unc.pdf\u0026Expires=1732705921\u0026Signature=OJIZmWqTxluSYczTomeSbUnrwMzULwIT-mekne-0L1UbrZB2DD5OACu~xe0mfAAxW9DY8HVMR4-pXr5pbLLG7PsYUtruLCnXWNG7E4SW5xA6o~xXjJ6Y8rJG27IkRSR4kXBqAAyj4xomFu2GqwqqibrkgI9s-FDr9AL4iGyALy40xnwCV2CkL2cvqSHT6tuILhCmnWQ2s05uX6KSsBQy-esNxXVoPkUrhithE3gctFvmDc8LiLjDCLp4W7ES8C84yZCICw8zRjhL1Y1e4gOAJGWGAjSxqZUewnN3GNxqt2XnD7vGVKU~Tv7V-dyz0pqkj1D5KKrSeQk5U1wHb7177w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Key_Drivers_for_Assessment_Change_in_Uncertain_Times","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238309,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238309/thumbnails/1.jpg","file_name":"15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924.pdf","download_url":"https://www.academia.edu/attachments/105238309/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Key_Drivers_for_Assessment_Change_in_Unc.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238309/15442-181-45956-2-10-20210924.pdf_filename_UTF-815442-181-45956-2-10-20210924-libre.pdf?1692831675=\u0026response-content-disposition=attachment%3B+filename%3DKey_Drivers_for_Assessment_Change_in_Unc.pdf\u0026Expires=1732705921\u0026Signature=OJIZmWqTxluSYczTomeSbUnrwMzULwIT-mekne-0L1UbrZB2DD5OACu~xe0mfAAxW9DY8HVMR4-pXr5pbLLG7PsYUtruLCnXWNG7E4SW5xA6o~xXjJ6Y8rJG27IkRSR4kXBqAAyj4xomFu2GqwqqibrkgI9s-FDr9AL4iGyALy40xnwCV2CkL2cvqSHT6tuILhCmnWQ2s05uX6KSsBQy-esNxXVoPkUrhithE3gctFvmDc8LiLjDCLp4W7ES8C84yZCICw8zRjhL1Y1e4gOAJGWGAjSxqZUewnN3GNxqt2XnD7vGVKU~Tv7V-dyz0pqkj1D5KKrSeQk5U1wHb7177w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":223,"name":"Applied Psychology","url":"https://www.academia.edu/Documents/in/Applied_Psychology"}],"urls":[{"id":33582909,"url":"https://openjournals.library.sydney.edu.au/index.php/IISME/article/download/15442/13654"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896108"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896108/Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class"><img alt="Research paper thumbnail of Inquiry-oriented learning in a first-year chemistry practical class" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896108/Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class">Inquiry-oriented learning in a first-year chemistry practical class</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896108"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896108"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896108; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896108]").text(description); $(".js-view-count[data-work-id=105896108]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896108; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896108']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896108, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=105896108]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896108,"title":"Inquiry-oriented learning in a first-year chemistry practical class","translated_title":"","metadata":{"publication_date":{"day":null,"month":null,"year":2020,"errors":{}}},"translated_abstract":null,"internal_url":"https://www.academia.edu/105896108/Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class","translated_internal_url":"","created_at":"2023-08-23T15:40:19.383-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Inquiry_oriented_learning_in_a_first_year_chemistry_practical_class","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896107"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896107/622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech"><img alt="Research paper thumbnail of 622X) is a Publication of the Center for Teaching and Learning in the Office of the Vice President for Instruction at the University of Georgia and the Center for Instructional Development and Educational Research (CIDER) in the Office of the Vice Provost for Faculty Affairs at Virginia Tech" class="work-thumbnail" src="https://attachments.academia-assets.com/105238307/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896107/622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech">622X) is a Publication of the Center for Teaching and Learning in the Office of the Vice President for Instruction at the University of Georgia and the Center for Instructional Development and Educational Research (CIDER) in the Office of the Vice Provost for Faculty Affairs at Virginia Tech</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This study reports on a sequence of iterative redesigns of a graduate-level foreign language teac...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This study reports on a sequence of iterative redesigns of a graduate-level foreign language teacher education course. The study describes the interplay between technology and pedagogy that resulted in important curricular changes, from a focus on individual to social and then holistic reflection. Using a team-based design model, instructional experts worked collaboratively over multiple redesigns, sparked by the unique affordances of emerging technologies such as video, video editing, and electronic portfolios, as well as shifts in pedagogical approaches and changes in course goals.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="627de3bf9c00b03077243f0790be5d29" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238307,"asset_id":105896107,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238307/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896107"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896107"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896107; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896107]").text(description); $(".js-view-count[data-work-id=105896107]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896107; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896107']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896107, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "627de3bf9c00b03077243f0790be5d29" } } $('.js-work-strip[data-work-id=105896107]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896107,"title":"622X) is a Publication of the Center for Teaching and Learning in the Office of the Vice President for Instruction at the University of Georgia and the Center for Instructional Development and Educational Research (CIDER) in the Office of the Vice Provost for Faculty Affairs at Virginia Tech","translated_title":"","metadata":{"abstract":"This study reports on a sequence of iterative redesigns of a graduate-level foreign language teacher education course. The study describes the interplay between technology and pedagogy that resulted in important curricular changes, from a focus on individual to social and then holistic reflection. Using a team-based design model, instructional experts worked collaboratively over multiple redesigns, sparked by the unique affordances of emerging technologies such as video, video editing, and electronic portfolios, as well as shifts in pedagogical approaches and changes in course goals."},"translated_abstract":"This study reports on a sequence of iterative redesigns of a graduate-level foreign language teacher education course. The study describes the interplay between technology and pedagogy that resulted in important curricular changes, from a focus on individual to social and then holistic reflection. Using a team-based design model, instructional experts worked collaboratively over multiple redesigns, sparked by the unique affordances of emerging technologies such as video, video editing, and electronic portfolios, as well as shifts in pedagogical approaches and changes in course goals.","internal_url":"https://www.academia.edu/105896107/622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech","translated_internal_url":"","created_at":"2023-08-23T15:40:19.207-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238307,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238307/thumbnails/1.jpg","file_name":"IJEP_4_2.pdf","download_url":"https://www.academia.edu/attachments/105238307/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"622X_is_a_Publication_of_the_Center_for.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238307/IJEP_4_2-libre.pdf?1692832020=\u0026response-content-disposition=attachment%3B+filename%3D622X_is_a_Publication_of_the_Center_for.pdf\u0026Expires=1732705921\u0026Signature=fv0w~dC0oE5J5PS-fD9RiGqyz3UgchkexYYyJUDV8ogt2Uxy1xsLtBqsI5Qb-ceGO3jMki0Tm2hOBoUHScTVXgLtZ5tSOhx63o~GzDeE9kEowv6FGSwdR2GPZ8RI3ZZIcj9o6S~kXlsgJrpPJXdzw5VlGoUk6NNJgoKRugZPtUQmBlX2RJRAeun3yNTmniacI6zaV0TfpW1Np9ioem05EI02qUkBH9gDUte8QlNoqCRZpl3iS~zR-nJTlWXoC8hhPRJc5XiEDC4-MhV56x~RBkg-vBRIQaa7c646~L8mxHmefBAnk0SHl8O8XLbqkvUWESyp3DfjqWh95skxr3JPdw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"622X_is_a_Publication_of_the_Center_for_Teaching_and_Learning_in_the_Office_of_the_Vice_President_for_Instruction_at_the_University_of_Georgia_and_the_Center_for_Instructional_Development_and_Educational_Research_CIDER_in_the_Office_of_the_Vice_Provost_for_Faculty_Affairs_at_Virginia_Tech","translated_slug":"","page_count":80,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238307,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238307/thumbnails/1.jpg","file_name":"IJEP_4_2.pdf","download_url":"https://www.academia.edu/attachments/105238307/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"622X_is_a_Publication_of_the_Center_for.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238307/IJEP_4_2-libre.pdf?1692832020=\u0026response-content-disposition=attachment%3B+filename%3D622X_is_a_Publication_of_the_Center_for.pdf\u0026Expires=1732705921\u0026Signature=fv0w~dC0oE5J5PS-fD9RiGqyz3UgchkexYYyJUDV8ogt2Uxy1xsLtBqsI5Qb-ceGO3jMki0Tm2hOBoUHScTVXgLtZ5tSOhx63o~GzDeE9kEowv6FGSwdR2GPZ8RI3ZZIcj9o6S~kXlsgJrpPJXdzw5VlGoUk6NNJgoKRugZPtUQmBlX2RJRAeun3yNTmniacI6zaV0TfpW1Np9ioem05EI02qUkBH9gDUte8QlNoqCRZpl3iS~zR-nJTlWXoC8hhPRJc5XiEDC4-MhV56x~RBkg-vBRIQaa7c646~L8mxHmefBAnk0SHl8O8XLbqkvUWESyp3DfjqWh95skxr3JPdw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":105238308,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238308/thumbnails/1.jpg","file_name":"IJEP_4_2.pdf","download_url":"https://www.academia.edu/attachments/105238308/download_file","bulk_download_file_name":"622X_is_a_Publication_of_the_Center_for.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238308/IJEP_4_2-libre.pdf?1692832133=\u0026response-content-disposition=attachment%3B+filename%3D622X_is_a_Publication_of_the_Center_for.pdf\u0026Expires=1732705921\u0026Signature=gtZMLMGH-XUlyQ5xRc8PfrW0WLKU5a7oJcaolx4xGNncrlvu~i7jXg8DY5Zs8h9aldkAOlD-1EyX8Eggk8rIEAb6oEsddBDNN-ELET5w7IX2cufmghF3FBPWeqDySmnjT6rQ9okrgHSjqwApmmDdHykVFjCncekAXzp7LVw1OARGNwQfWubbsy2-GFGQ-T2hz76wjvm-fH0XVmF3zAPE9n-Dk0G-Eqb~zL49HvKGunE0c3HAetiD3lEGkHfONSz-zx-AoPh-9sKQrsrhuk9S0NQMH8oJPtmuQAc2LALV~A0otJRQp2REg4JpkSxCDd1fCv08iFgQ1IpIgJ6YWCWSQQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":33582908,"url":"https://web.archive.org/web/20180410070552/http://www.theijep.com/pdf/IJEP_4_2.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896106"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896106/Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars"><img alt="Research paper thumbnail of Changes in Anthocyanin and Antioxidant Contents during Maturation of Australian Highbush Blueberry (Vaccinium corymbosum L.) Cultivars" class="work-thumbnail" src="https://attachments.academia-assets.com/105238305/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896106/Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars">Changes in Anthocyanin and Antioxidant Contents during Maturation of Australian Highbush Blueberry (Vaccinium corymbosum L.) Cultivars</a></div><div class="wp-workCard_item"><span>Engineering Proceedings</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The Australian blueberry industry is worth over $300 million, but there is limited information on...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g−1). The TMAC increased sharply between the medium-ripe and fully ripe maturity stages, with the Blue Rose cultivar showing th...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="895cf5fcb1e08c1b1c3b589e3895e3ed" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238305,"asset_id":105896106,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238305/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896106"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896106"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896106; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896106]").text(description); $(".js-view-count[data-work-id=105896106]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896106; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896106']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896106, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "895cf5fcb1e08c1b1c3b589e3895e3ed" } } $('.js-work-strip[data-work-id=105896106]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896106,"title":"Changes in Anthocyanin and Antioxidant Contents during Maturation of Australian Highbush Blueberry (Vaccinium corymbosum L.) Cultivars","translated_title":"","metadata":{"abstract":"The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g−1). The TMAC increased sharply between the medium-ripe and fully ripe maturity stages, with the Blue Rose cultivar showing th...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Engineering Proceedings"},"translated_abstract":"The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g−1). The TMAC increased sharply between the medium-ripe and fully ripe maturity stages, with the Blue Rose cultivar showing th...","internal_url":"https://www.academia.edu/105896106/Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars","translated_internal_url":"","created_at":"2023-08-23T15:40:19.035-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238305,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238305/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238305/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Changes_in_Anthocyanin_and_Antioxidant_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238305/pdf-libre.pdf?1692831684=\u0026response-content-disposition=attachment%3B+filename%3DChanges_in_Anthocyanin_and_Antioxidant_C.pdf\u0026Expires=1732705921\u0026Signature=Md~flR2rlp6Vbl8N4GIIg50ye72KyMNcNfkOnqBZJ6OgzDfJ~hyQwQkekprbrS5zTaZ4jeAZw62E01PiUqHMOVDbRAtBEvJod6BM-QtYVGNLbFTPuEdZkd7S9ndouldTGoVZM~ybyniRI8ZOBLIRVW4yvQCbd02k701ctS-ya-Vo2Aeew26QY252bml3LcvUP~IDXp0EoK0lOk9FzyMmv~LMEO86R2vfzI7uHDlTLjR9WTWKh9916gOZBdPxJG3ZfpjPR7TvLiqZLroJVd42XE5kga5SB46B8dHeXCy6UGWpfX3kO0EHG4gQ3V7Qlxe9VMZwftbyD-KYc0Ej9eU2wg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Changes_in_Anthocyanin_and_Antioxidant_Contents_during_Maturation_of_Australian_Highbush_Blueberry_Vaccinium_corymbosum_L_Cultivars","translated_slug":"","page_count":5,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238305,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238305/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238305/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Changes_in_Anthocyanin_and_Antioxidant_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238305/pdf-libre.pdf?1692831684=\u0026response-content-disposition=attachment%3B+filename%3DChanges_in_Anthocyanin_and_Antioxidant_C.pdf\u0026Expires=1732705921\u0026Signature=Md~flR2rlp6Vbl8N4GIIg50ye72KyMNcNfkOnqBZJ6OgzDfJ~hyQwQkekprbrS5zTaZ4jeAZw62E01PiUqHMOVDbRAtBEvJod6BM-QtYVGNLbFTPuEdZkd7S9ndouldTGoVZM~ybyniRI8ZOBLIRVW4yvQCbd02k701ctS-ya-Vo2Aeew26QY252bml3LcvUP~IDXp0EoK0lOk9FzyMmv~LMEO86R2vfzI7uHDlTLjR9WTWKh9916gOZBdPxJG3ZfpjPR7TvLiqZLroJVd42XE5kga5SB46B8dHeXCy6UGWpfX3kO0EHG4gQ3V7Qlxe9VMZwftbyD-KYc0Ej9eU2wg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":105238304,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238304/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238304/download_file","bulk_download_file_name":"Changes_in_Anthocyanin_and_Antioxidant_C.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238304/pdf-libre.pdf?1692831690=\u0026response-content-disposition=attachment%3B+filename%3DChanges_in_Anthocyanin_and_Antioxidant_C.pdf\u0026Expires=1732705921\u0026Signature=Z1AQr5BpRLbXwl01CEYQ2bJScW5Kz54BvSrbuvU-OVXH5KHakck2uL6pRqf9uQ79YM7zwLe24u36GZi89oTvAk6BKlaZ-4yjAD20fYs20Ft8Kwg1tAOnpAw3dlSY1bUgLn0lPgB7GXYWf0cDvN~t~oIuU21DKLARM7uIeIX~h04m43WczSPbR7Yx4ckwZhrXajb1IoXLtP7n0n5T194cC8AbfSw7DMmXd4fJMdRWBRnBShJw4tb91NeRQAlEZdHYuvxOHuOV1GH0pmIDThImWM5gT8jyiJAdNQdqjRxLlkQt4F~32FrG4us2AtJTQIe~vOFJJD0RfRgF7vfAnWZ7Cg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":433655,"name":"Vaccinium","url":"https://www.academia.edu/Documents/in/Vaccinium"},{"id":980353,"name":"Berry","url":"https://www.academia.edu/Documents/in/Berry"},{"id":1000014,"name":"Ripening","url":"https://www.academia.edu/Documents/in/Ripening"},{"id":1207452,"name":"Anthocyanin","url":"https://www.academia.edu/Documents/in/Anthocyanin"}],"urls":[{"id":33582907,"url":"https://www.mdpi.com/2673-4591/11/1/6/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896105"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896105/The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience"><img alt="Research paper thumbnail of The Bush Medicine Project: An authentic cross-discipline, cross-course and cross-campus research project as a learning experience" class="work-thumbnail" src="https://attachments.academia-assets.com/105238329/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896105/The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience">The Bush Medicine Project: An authentic cross-discipline, cross-course and cross-campus research project as a learning experience</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The interdisciplinary nature of science is often difficult to impart upon students in teaching la...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The interdisciplinary nature of science is often difficult to impart upon students in teaching laboratories where chemistry students, learn chemistry and biology students, learn biology. To address this, a series of connected laboratories built around a single interdisciplinary research question were developed. The project hoped to engage students in interdisciplinary collaboration, generate meaningful chemical research data, and expose science students to indigenous Australian culture. The pilot year of the Bush Medicine Project was run not as a standalone unit but as a cross-unit, cross-program, cross-campus and cross-discipline research project aimed at discovering medicinal compounds in native Australian plants, guided by indigenous Australian traditional medicine. Flora students collect, identify and preserve plants of interest; chemistry students prepare plant extracts and create a chemical fingerprint; microbiology and pharmacology students then screen the plant extracts for ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7a8b2c26969c3f1e57318b7ff10c4dd0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238329,"asset_id":105896105,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238329/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896105"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896105"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896105; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896105]").text(description); $(".js-view-count[data-work-id=105896105]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896105; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896105']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896105, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "7a8b2c26969c3f1e57318b7ff10c4dd0" } } $('.js-work-strip[data-work-id=105896105]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896105,"title":"The Bush Medicine Project: An authentic cross-discipline, cross-course and cross-campus research project as a learning experience","translated_title":"","metadata":{"abstract":"The interdisciplinary nature of science is often difficult to impart upon students in teaching laboratories where chemistry students, learn chemistry and biology students, learn biology. To address this, a series of connected laboratories built around a single interdisciplinary research question were developed. The project hoped to engage students in interdisciplinary collaboration, generate meaningful chemical research data, and expose science students to indigenous Australian culture. The pilot year of the Bush Medicine Project was run not as a standalone unit but as a cross-unit, cross-program, cross-campus and cross-discipline research project aimed at discovering medicinal compounds in native Australian plants, guided by indigenous Australian traditional medicine. Flora students collect, identify and preserve plants of interest; chemistry students prepare plant extracts and create a chemical fingerprint; microbiology and pharmacology students then screen the plant extracts for ...","publication_date":{"day":null,"month":null,"year":2019,"errors":{}}},"translated_abstract":"The interdisciplinary nature of science is often difficult to impart upon students in teaching laboratories where chemistry students, learn chemistry and biology students, learn biology. To address this, a series of connected laboratories built around a single interdisciplinary research question were developed. The project hoped to engage students in interdisciplinary collaboration, generate meaningful chemical research data, and expose science students to indigenous Australian culture. The pilot year of the Bush Medicine Project was run not as a standalone unit but as a cross-unit, cross-program, cross-campus and cross-discipline research project aimed at discovering medicinal compounds in native Australian plants, guided by indigenous Australian traditional medicine. Flora students collect, identify and preserve plants of interest; chemistry students prepare plant extracts and create a chemical fingerprint; microbiology and pharmacology students then screen the plant extracts for ...","internal_url":"https://www.academia.edu/105896105/The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience","translated_internal_url":"","created_at":"2023-08-23T15:40:18.891-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238329,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238329/thumbnails/1.jpg","file_name":"229413901.pdf","download_url":"https://www.academia.edu/attachments/105238329/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"The_Bush_Medicine_Project_An_authentic_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238329/229413901-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DThe_Bush_Medicine_Project_An_authentic_c.pdf\u0026Expires=1732705921\u0026Signature=IBFapRMhsVw8dwfFj0pstgNu8JUCF2uOPTgQ1aImilV9FFAD-ivs7-Dh5SlDSN2OmioPv-7Z3AmBsrI4UM7qVf44S43W5lVdJV8HOSHLNPPa4Yx1HbqLb9QnWYHpqmvLfFy5Jie6dTd7RedFt5E4a5AScDjqB1BMKbMEgwGbknr5QuRqEYGSP5Q1EBPNGM4Bd7LVgN1oHbHDi-D2-2cpRjUT58Ul-mtv7qku08mIksvNlLjBI8mD3gJTGIHoXtbjSzAKKXyRaXRba8tiriRPdwbghrmZlE26XoW4BI49NkOvoh5jvfF0G0usPqiDWqJUAey6dKWwBqJRSP7k0MTxpg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"The_Bush_Medicine_Project_An_authentic_cross_discipline_cross_course_and_cross_campus_research_project_as_a_learning_experience","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238329,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238329/thumbnails/1.jpg","file_name":"229413901.pdf","download_url":"https://www.academia.edu/attachments/105238329/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"The_Bush_Medicine_Project_An_authentic_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238329/229413901-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DThe_Bush_Medicine_Project_An_authentic_c.pdf\u0026Expires=1732705921\u0026Signature=IBFapRMhsVw8dwfFj0pstgNu8JUCF2uOPTgQ1aImilV9FFAD-ivs7-Dh5SlDSN2OmioPv-7Z3AmBsrI4UM7qVf44S43W5lVdJV8HOSHLNPPa4Yx1HbqLb9QnWYHpqmvLfFy5Jie6dTd7RedFt5E4a5AScDjqB1BMKbMEgwGbknr5QuRqEYGSP5Q1EBPNGM4Bd7LVgN1oHbHDi-D2-2cpRjUT58Ul-mtv7qku08mIksvNlLjBI8mD3gJTGIHoXtbjSzAKKXyRaXRba8tiriRPdwbghrmZlE26XoW4BI49NkOvoh5jvfF0G0usPqiDWqJUAey6dKWwBqJRSP7k0MTxpg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":4455,"name":"Medical Education","url":"https://www.academia.edu/Documents/in/Medical_Education"},{"id":1218440,"name":"Indigenous","url":"https://www.academia.edu/Documents/in/Indigenous"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896104"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896104/Nutritional_aspects_of_food_extrusion_a_review"><img alt="Research paper thumbnail of Nutritional aspects of food extrusion: a review" class="work-thumbnail" src="https://attachments.academia-assets.com/105238333/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896104/Nutritional_aspects_of_food_extrusion_a_review">Nutritional aspects of food extrusion: a review</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="637012bc8612da308fb0ab32faa96fcf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238333,"asset_id":105896104,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238333/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896104"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896104"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896104; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896104]").text(description); $(".js-view-count[data-work-id=105896104]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896104; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896104']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896104, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "637012bc8612da308fb0ab32faa96fcf" } } $('.js-work-strip[data-work-id=105896104]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896104,"title":"Nutritional aspects of food extrusion: a review","translated_title":"","metadata":{"abstract":"Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low ...","publication_date":{"day":null,"month":null,"year":2007,"errors":{}}},"translated_abstract":"Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low ...","internal_url":"https://www.academia.edu/105896104/Nutritional_aspects_of_food_extrusion_a_review","translated_internal_url":"","created_at":"2023-08-23T15:40:18.781-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238333,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238333/thumbnails/1.jpg","file_name":"A.5.7-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/105238333/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238333/A.5.7-Nutritional-food-extrusion-libre.pdf?1692831672=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705921\u0026Signature=Fp3WKDXzodnUzXhD~BoMQSf~~2VMjIkSSGSYFhD4UxD4kiAJK99ds-tpRLErCSvxN95hdF6NELUy26jKF~VfZbuOiaoeM~IkSVBmb3sASp211z9OqZED2tnYTI0l0uA1UaD4g56iccGzEjZnNjXVF4-Lx2X3KRk1kNUricuDOiccI5p9-gRNw1A0JCjI5HhtqjmSgV3318wUEeTTG9ubAHKHxEqZWIaW-8rGDRCHbDJCND3cL~QAxhf1ZZpkLxwSX1e31G6IrO~ekU1qiGEFwFWEoHSFZ87f1Hb4bi8EZFsBDE6u52aYE7pultQYT3wiOBTuGChUSL~YDU6X4pab6g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Nutritional_aspects_of_food_extrusion_a_review","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238333,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238333/thumbnails/1.jpg","file_name":"A.5.7-Nutritional-food-extrusion.pdf","download_url":"https://www.academia.edu/attachments/105238333/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Nutritional_aspects_of_food_extrusion_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238333/A.5.7-Nutritional-food-extrusion-libre.pdf?1692831672=\u0026response-content-disposition=attachment%3B+filename%3DNutritional_aspects_of_food_extrusion_a.pdf\u0026Expires=1732705921\u0026Signature=Fp3WKDXzodnUzXhD~BoMQSf~~2VMjIkSSGSYFhD4UxD4kiAJK99ds-tpRLErCSvxN95hdF6NELUy26jKF~VfZbuOiaoeM~IkSVBmb3sASp211z9OqZED2tnYTI0l0uA1UaD4g56iccGzEjZnNjXVF4-Lx2X3KRk1kNUricuDOiccI5p9-gRNw1A0JCjI5HhtqjmSgV3318wUEeTTG9ubAHKHxEqZWIaW-8rGDRCHbDJCND3cL~QAxhf1ZZpkLxwSX1e31G6IrO~ekU1qiGEFwFWEoHSFZ87f1Hb4bi8EZFsBDE6u52aYE7pultQYT3wiOBTuGChUSL~YDU6X4pab6g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":9532,"name":"Vitamins","url":"https://www.academia.edu/Documents/in/Vitamins"},{"id":9533,"name":"Minerals","url":"https://www.academia.edu/Documents/in/Minerals"},{"id":10456,"name":"Protein","url":"https://www.academia.edu/Documents/in/Protein"},{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":386626,"name":"Maillard reaction","url":"https://www.academia.edu/Documents/in/Maillard_reaction"},{"id":449067,"name":"Extrusion","url":"https://www.academia.edu/Documents/in/Extrusion"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":609249,"name":"CARBOHYDRATES","url":"https://www.academia.edu/Documents/in/CARBOHYDRATES"},{"id":644952,"name":"Dietary Fibre","url":"https://www.academia.edu/Documents/in/Dietary_Fibre"},{"id":1413842,"name":"EXTRUSION COOKING","url":"https://www.academia.edu/Documents/in/EXTRUSION_COOKING"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896103"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896103/Maturation_studies_of_pecan_nuts_grown_in_Queensland"><img alt="Research paper thumbnail of Maturation studies of pecan nuts grown in Queensland" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896103/Maturation_studies_of_pecan_nuts_grown_in_Queensland">Maturation studies of pecan nuts grown in Queensland</a></div><div class="wp-workCard_item"><span>Food Australia</span><span>, 2001</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Changes in chemical composition, physical and sensory characteristics were followed in two pecan ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Changes in chemical composition, physical and sensory characteristics were followed in two pecan cultivars Wichita and Western Schley harvested from a commercial orchard at Gatton in Queensland seven times during 1996. Testa colour of both pecan cultivars darkened and opalescence decreased as the nuts matured. Bitterness of Western Schley pecans decreased with maturity. Colour of shuck, shell and kernel of both cultivars developed as the nuts matured. Wichita pecans were larger than Western Schley at all harvest times. Both nut-in-shell and kernel moisture decreased with maturity, whereas oil and sucrose contents increased. Both pecan cultivars had reached advanced maturation by the first harvest on March 18.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896103"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896103"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896103; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896103]").text(description); $(".js-view-count[data-work-id=105896103]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896103; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896103']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896103, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=105896103]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896103,"title":"Maturation studies of pecan nuts grown in Queensland","translated_title":"","metadata":{"abstract":"Changes in chemical composition, physical and sensory characteristics were followed in two pecan cultivars Wichita and Western Schley harvested from a commercial orchard at Gatton in Queensland seven times during 1996. Testa colour of both pecan cultivars darkened and opalescence decreased as the nuts matured. Bitterness of Western Schley pecans decreased with maturity. Colour of shuck, shell and kernel of both cultivars developed as the nuts matured. Wichita pecans were larger than Western Schley at all harvest times. Both nut-in-shell and kernel moisture decreased with maturity, whereas oil and sucrose contents increased. Both pecan cultivars had reached advanced maturation by the first harvest on March 18.","publication_date":{"day":null,"month":null,"year":2001,"errors":{}},"publication_name":"Food Australia"},"translated_abstract":"Changes in chemical composition, physical and sensory characteristics were followed in two pecan cultivars Wichita and Western Schley harvested from a commercial orchard at Gatton in Queensland seven times during 1996. Testa colour of both pecan cultivars darkened and opalescence decreased as the nuts matured. Bitterness of Western Schley pecans decreased with maturity. Colour of shuck, shell and kernel of both cultivars developed as the nuts matured. Wichita pecans were larger than Western Schley at all harvest times. Both nut-in-shell and kernel moisture decreased with maturity, whereas oil and sucrose contents increased. Both pecan cultivars had reached advanced maturation by the first harvest on March 18.","internal_url":"https://www.academia.edu/105896103/Maturation_studies_of_pecan_nuts_grown_in_Queensland","translated_internal_url":"","created_at":"2023-08-23T15:40:18.662-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Maturation_studies_of_pecan_nuts_grown_in_Queensland","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[],"research_interests":[{"id":1042,"name":"Horticulture","url":"https://www.academia.edu/Documents/in/Horticulture"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":85343,"name":"NUTS","url":"https://www.academia.edu/Documents/in/NUTS"},{"id":151688,"name":"Cultivar","url":"https://www.academia.edu/Documents/in/Cultivar"},{"id":351487,"name":"Harvest","url":"https://www.academia.edu/Documents/in/Harvest"},{"id":1188997,"name":"C","url":"https://www.academia.edu/Documents/in/C"},{"id":1320233,"name":"Orchard","url":"https://www.academia.edu/Documents/in/Orchard"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896102"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896102/An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment"><img alt="Research paper thumbnail of An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment" class="work-thumbnail" src="https://attachments.academia-assets.com/105238334/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896102/An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment">An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Prima...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment Lara Wakeling, Alison Green, Mani Naiker, and Barbara C Panther School of Applied and Biomedical Science, Federation University Australia Laboratory based teaching is a fundamental component of the chemistry curriculum. Traditionally, the laboratory has been used as a tool for reinforcing theory learnt within the lecture and to enhance the student’s conceptual understanding of the theory-practice relationship. For many students, particularly those who do not undertake undergraduate research experiences, laboratory classes are critical for the development of the inquiry and research skills required to meet the Science Threshold Learning Outcomes (Jones et al, 2011). As part of the curriculum renewal at Federation University Australia, a new cross-discipline laboratory-focussed course has been introduced into second year of the Bachelor of Science and associated pro...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="cab56ea8a45ed78083f36564f91a225c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238334,"asset_id":105896102,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238334/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896102"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896102"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896102; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896102]").text(description); $(".js-view-count[data-work-id=105896102]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896102; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896102']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896102, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "cab56ea8a45ed78083f36564f91a225c" } } $('.js-work-strip[data-work-id=105896102]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896102,"title":"An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment","translated_title":"","metadata":{"abstract":"An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment Lara Wakeling, Alison Green, Mani Naiker, and Barbara C Panther School of Applied and Biomedical Science, Federation University Australia Laboratory based teaching is a fundamental component of the chemistry curriculum. Traditionally, the laboratory has been used as a tool for reinforcing theory learnt within the lecture and to enhance the student’s conceptual understanding of the theory-practice relationship. For many students, particularly those who do not undertake undergraduate research experiences, laboratory classes are critical for the development of the inquiry and research skills required to meet the Science Threshold Learning Outcomes (Jones et al, 2011). As part of the curriculum renewal at Federation University Australia, a new cross-discipline laboratory-focussed course has been introduced into second year of the Bachelor of Science and associated pro...","publication_date":{"day":null,"month":null,"year":2017,"errors":{}}},"translated_abstract":"An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment Lara Wakeling, Alison Green, Mani Naiker, and Barbara C Panther School of Applied and Biomedical Science, Federation University Australia Laboratory based teaching is a fundamental component of the chemistry curriculum. Traditionally, the laboratory has been used as a tool for reinforcing theory learnt within the lecture and to enhance the student’s conceptual understanding of the theory-practice relationship. For many students, particularly those who do not undertake undergraduate research experiences, laboratory classes are critical for the development of the inquiry and research skills required to meet the Science Threshold Learning Outcomes (Jones et al, 2011). As part of the curriculum renewal at Federation University Australia, a new cross-discipline laboratory-focussed course has been introduced into second year of the Bachelor of Science and associated pro...","internal_url":"https://www.academia.edu/105896102/An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment","translated_internal_url":"","created_at":"2023-08-23T15:40:18.543-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238334,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238334/thumbnails/1.jpg","file_name":"10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821.pdf","download_url":"https://www.academia.edu/attachments/105238334/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_Active_Learning_Student_Centred_Appro.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238334/10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DAn_Active_Learning_Student_Centred_Appro.pdf\u0026Expires=1732705922\u0026Signature=Bl36nB9WalGsP3-Ep5ZI5w9b~sSoZOmhiKPi8yLiUbRnck920LKE3ucMfod5iSogE8RIV5royXeCZ3BJbX5U~4Lzscu0oUXL1mt~dOhPzYYsv7MH2gxmUb6oZimNEhLXnIDCJA1mIz75y52OQJCQvCOEuWGCz0AdO2nVwCDrRhB-h3ZThw0vvjs7-hZ5hITBtOPIxO0lfL6Beu8DxvgkzFv29FmnO7lb51ycOAcA01dW6sSLZRv-Lr~HJ4d~yZhd7CWkQu3Nca1XKV4xKt7plV7g~EIJ8wTVGLyYuKlpRES0UPNb8MypeLH~B3ypA9ttgA~bHKAZXUObvUtZyBgpUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"An_Active_Learning_Student_Centred_Approach_in_Chemistry_Laboratories_The_Laboratory_as_a_Primary_Learning_Environment","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238334,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238334/thumbnails/1.jpg","file_name":"10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821.pdf","download_url":"https://www.academia.edu/attachments/105238334/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_Active_Learning_Student_Centred_Appro.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238334/10785-181-32943-1-10-20170821.pdf_filename_UTF-810785-181-32943-1-10-20170821-libre.pdf?1692831669=\u0026response-content-disposition=attachment%3B+filename%3DAn_Active_Learning_Student_Centred_Appro.pdf\u0026Expires=1732705922\u0026Signature=Bl36nB9WalGsP3-Ep5ZI5w9b~sSoZOmhiKPi8yLiUbRnck920LKE3ucMfod5iSogE8RIV5royXeCZ3BJbX5U~4Lzscu0oUXL1mt~dOhPzYYsv7MH2gxmUb6oZimNEhLXnIDCJA1mIz75y52OQJCQvCOEuWGCz0AdO2nVwCDrRhB-h3ZThw0vvjs7-hZ5hITBtOPIxO0lfL6Beu8DxvgkzFv29FmnO7lb51ycOAcA01dW6sSLZRv-Lr~HJ4d~yZhd7CWkQu3Nca1XKV4xKt7plV7g~EIJ8wTVGLyYuKlpRES0UPNb8MypeLH~B3ypA9ttgA~bHKAZXUObvUtZyBgpUg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":2731,"name":"Mathematics Education","url":"https://www.academia.edu/Documents/in/Mathematics_Education"},{"id":44057,"name":"Curriculum","url":"https://www.academia.edu/Documents/in/Curriculum"},{"id":332674,"name":"Bachelor","url":"https://www.academia.edu/Documents/in/Bachelor"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896101"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896101/Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro"><img alt="Research paper thumbnail of Australian Ethnomedicinal Plant Extracts Promote Apoptosis-Mediated Cell Death In Human Hepatocellular Carcinoma In Vitro" class="work-thumbnail" src="https://attachments.academia-assets.com/105238332/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896101/Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro">Australian Ethnomedicinal Plant Extracts Promote Apoptosis-Mediated Cell Death In Human Hepatocellular Carcinoma In Vitro</a></div><div class="wp-workCard_item"><span>Pharmacognosy Communications</span><span>, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7d3ce0dd8a111440a677187b22b9ede7" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238332,"asset_id":105896101,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238332/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896101"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896101"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896101; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896101]").text(description); $(".js-view-count[data-work-id=105896101]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896101; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896101']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896101, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "7d3ce0dd8a111440a677187b22b9ede7" } } $('.js-work-strip[data-work-id=105896101]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896101,"title":"Australian Ethnomedicinal Plant Extracts Promote Apoptosis-Mediated Cell Death In Human Hepatocellular Carcinoma In Vitro","translated_title":"","metadata":{"publisher":"EManuscript Technologies","grobid_abstract":"Introduction: Hepatocellular carcinoma (HCC) is the leading cause of primary liver cancer with its prevalence continuing to rise. Although the number of cases continues to rise in both developing and developed countries, prognosis remains poor due to a lack of successful treatments. Inspired by the prospect of developing complementary medicines for this condition, we explore several native Australian plants for anti-carcinogenic activity, especially against HCC. Methods: Cytotoxicity assays against HCC cell lines were conducted using various plant extracts. Biochemical profiling of the plant species was conducted for total phenolics and antioxidant capacity, while reverse transcription-polymerase chain reaction (RT-PCR) was used to determine the active apoptotic pathways. Results: Westringia fruticosa and Prostanthera ovalifolia (small-leaved variety) had high antioxidant (410 and 227 mg/g, respectively) and phenolic contents (72.7 and 42.7 mg/g, respectively). P. ovalifolia (small-leaved variety) demonstrated the greatest cytotoxic activity against HepG2 cells (IC 50 4.61 ± 0.98 µg/mL) followed by Solanum laciniatum leaves (11.79 ± 0.43 µg/mL) and fruit extracts (ripe, unripe) (14.85 ± 1.80 and 19 ± 1.32 µg/mL, respectively). RT-PCR results confirmed apoptotic events in HepG2 cells, exposed to ripe and unripe S. laciniatum fruit extracts, via caspase-3 pathway. The highest apoptotic induction occurred after 8 hr. Compared to unripe fruits, ripe fruits induced a greater level of apoptosis, as evidenced by a 73 % higher level of caspase-3 mRNA expression and 22 % lower IC 50 value. Conclusion: With further investigation, these fruits may provide a valuable source of anticarcinogenic compounds for use as chemotherapeutic or complementary therapies.","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Pharmacognosy Communications","grobid_abstract_attachment_id":105238332},"translated_abstract":null,"internal_url":"https://www.academia.edu/105896101/Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro","translated_internal_url":"","created_at":"2023-08-23T15:40:18.388-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238332,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238332/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/105238332/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Australian_Ethnomedicinal_Plant_Extracts.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238332/Published_version-libre.pdf?1692831673=\u0026response-content-disposition=attachment%3B+filename%3DAustralian_Ethnomedicinal_Plant_Extracts.pdf\u0026Expires=1732705922\u0026Signature=IaC8qpNxZgIplaMmz8Xrug7LAWYsKBTM1-t3cYSvRma9LCk79AqQrEx7y6EmbzgUQ-qOhX06X7UYlDPV53k2JYkIeS7~KwLnAa684rMX~cN6TV1E6MuIwdXXjWEJ9hu2Lb24nKC-ti0VBbAirXSvmLndzzaEs2bU0U6Z416aPo8Nq81oVlKgCeLR0GKSdHf8nEJA81gmOBF0g~RB3ijzyUB6-6xhILqRE3yKmGrP-Ba6pOXk0lsLvFnPCwZ1KEw8UfilDLi5zgeyB4Sjzr6rPk60GNnN3NI-od2SfWQ3Q6mv~DUG-BZ7-iKVL5zyayZB66n5-~~Pw42GXCqwBM~2yA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Australian_Ethnomedicinal_Plant_Extracts_Promote_Apoptosis_Mediated_Cell_Death_In_Human_Hepatocellular_Carcinoma_In_Vitro","translated_slug":"","page_count":4,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238332,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238332/thumbnails/1.jpg","file_name":"Published_version.pdf","download_url":"https://www.academia.edu/attachments/105238332/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Australian_Ethnomedicinal_Plant_Extracts.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238332/Published_version-libre.pdf?1692831673=\u0026response-content-disposition=attachment%3B+filename%3DAustralian_Ethnomedicinal_Plant_Extracts.pdf\u0026Expires=1732705922\u0026Signature=IaC8qpNxZgIplaMmz8Xrug7LAWYsKBTM1-t3cYSvRma9LCk79AqQrEx7y6EmbzgUQ-qOhX06X7UYlDPV53k2JYkIeS7~KwLnAa684rMX~cN6TV1E6MuIwdXXjWEJ9hu2Lb24nKC-ti0VBbAirXSvmLndzzaEs2bU0U6Z416aPo8Nq81oVlKgCeLR0GKSdHf8nEJA81gmOBF0g~RB3ijzyUB6-6xhILqRE3yKmGrP-Ba6pOXk0lsLvFnPCwZ1KEw8UfilDLi5zgeyB4Sjzr6rPk60GNnN3NI-od2SfWQ3Q6mv~DUG-BZ7-iKVL5zyayZB66n5-~~Pw42GXCqwBM~2yA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":4086,"name":"Traditional Medicine","url":"https://www.academia.edu/Documents/in/Traditional_Medicine"},{"id":24731,"name":"Apoptosis","url":"https://www.academia.edu/Documents/in/Apoptosis"},{"id":59370,"name":"In Vitro","url":"https://www.academia.edu/Documents/in/In_Vitro"},{"id":111972,"name":"Hepatocellular Carcinoma","url":"https://www.academia.edu/Documents/in/Hepatocellular_Carcinoma"},{"id":175490,"name":"Programmed cell death","url":"https://www.academia.edu/Documents/in/Programmed_cell_death"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105896100"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105896100/Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders"><img alt="Research paper thumbnail of Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders" class="work-thumbnail" src="https://attachments.academia-assets.com/105238306/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105896100/Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders">Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders</a></div><div class="wp-workCard_item"><span>Beverages</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Although relatively small, the Australian cider industry has experienced significant growth in re...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1f846bfbfc075d405b1c4c16d1f4bcd7" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105238306,"asset_id":105896100,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105238306/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105896100"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105896100"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105896100; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105896100]").text(description); $(".js-view-count[data-work-id=105896100]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105896100; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105896100']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105896100, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1f846bfbfc075d405b1c4c16d1f4bcd7" } } $('.js-work-strip[data-work-id=105896100]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105896100,"title":"Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders","translated_title":"","metadata":{"abstract":"Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Beverages"},"translated_abstract":"Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the...","internal_url":"https://www.academia.edu/105896100/Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders","translated_internal_url":"","created_at":"2023-08-23T15:40:18.192-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36181134,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":105238306,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238306/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238306/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Authentication_Using_Volatile_Compositio.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238306/pdf-libre.pdf?1692831686=\u0026response-content-disposition=attachment%3B+filename%3DAuthentication_Using_Volatile_Compositio.pdf\u0026Expires=1732705922\u0026Signature=F3did4e6Q932yXDQbqaYtefsgZIcR7UZarv6dDdew5hfOUPRdbtTZWCmVgSfICcoCONmv5ZvpUM1PVRbQyLJQUiHDwPEirOS3nepj5SngbwBJWUTp3bp17i7GHf1GuC4aH9~pFxZI7UcA09NvguogEA5D6YBn2nFFRpVp1y755OhbqZoaWJKOtXLQ4joCIOOPrLztMJuzf1OhWwF2vCxzWDdj3X9cUpHzeT14i6bC1bFdutlBOoxFHIqjBz7lwzFSdkVhe91Ar-opfW7qm2VzO~eE87ngR2ffpdPiR2Qd4~t5MUgXpJOdqU00Dx3idXeUSKmngTaWF2AncX2VFW68g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Authentication_Using_Volatile_Composition_A_Proof_of_Concept_Study_on_the_Volatile_Profiles_of_Fourteen_Queensland_Ciders","translated_slug":"","page_count":21,"language":"en","content_type":"Work","owner":{"id":36181134,"first_name":"Lara","middle_initials":"","last_name":"Wakeling","page_name":"LaraWakeling","domain_name":"federation-au","created_at":"2015-10-13T19:24:52.482-07:00","display_name":"Lara Wakeling","url":"https://federation-au.academia.edu/LaraWakeling"},"attachments":[{"id":105238306,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238306/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238306/download_file?st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&st=MTczMjcwMjMyMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Authentication_Using_Volatile_Compositio.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238306/pdf-libre.pdf?1692831686=\u0026response-content-disposition=attachment%3B+filename%3DAuthentication_Using_Volatile_Compositio.pdf\u0026Expires=1732705922\u0026Signature=F3did4e6Q932yXDQbqaYtefsgZIcR7UZarv6dDdew5hfOUPRdbtTZWCmVgSfICcoCONmv5ZvpUM1PVRbQyLJQUiHDwPEirOS3nepj5SngbwBJWUTp3bp17i7GHf1GuC4aH9~pFxZI7UcA09NvguogEA5D6YBn2nFFRpVp1y755OhbqZoaWJKOtXLQ4joCIOOPrLztMJuzf1OhWwF2vCxzWDdj3X9cUpHzeT14i6bC1bFdutlBOoxFHIqjBz7lwzFSdkVhe91Ar-opfW7qm2VzO~eE87ngR2ffpdPiR2Qd4~t5MUgXpJOdqU00Dx3idXeUSKmngTaWF2AncX2VFW68g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":105238303,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/105238303/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/105238303/download_file","bulk_download_file_name":"Authentication_Using_Volatile_Compositio.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/105238303/pdf-libre.pdf?1692831693=\u0026response-content-disposition=attachment%3B+filename%3DAuthentication_Using_Volatile_Compositio.pdf\u0026Expires=1732705922\u0026Signature=EwSxRiFIJrMR-OsINf8fO98iSaPMi-PLKQTRY1TxO-LerKeRgsZsMhBYrELRVkOr0vpwcxjLJArWj3umidlJoWtdtQTF5z9ju4PQwLS1utdS3gCUwTmIWOVxbjC8xdgfiWbroiR9a0c8I17oCgdLwdXGDYLHOLVNbhJ6gtJQSUCATShnDYWemOnguxSIkoCeB~sWWRhFOM1gO3EgHtag9ilHsR1cxm0vtnpjSc3QljAzb7-gUIuxqzpWLaC9CAXIByC4JKXkXw8MKEQfMznNNPGpdVERagOJWLyc-r5z1IOJ1hVkJnn1JAfJ-AkdyH8kNQxb4klyJ-oZPkP84uvg5w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":402,"name":"Environmental Science","url":"https://www.academia.edu/Documents/in/Environmental_Science"},{"id":302971,"name":"Beverages","url":"https://www.academia.edu/Documents/in/Beverages"},{"id":540337,"name":"Flavor","url":"https://www.academia.edu/Documents/in/Flavor"},{"id":993832,"name":"Second Language Composition","url":"https://www.academia.edu/Documents/in/Second_Language_Composition"}],"urls":[{"id":33582906,"url":"https://www.mdpi.com/2306-5710/7/2/28/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/google_contacts-0dfb882d836b94dbcb4a2d123d6933fc9533eda5be911641f20b4eb428429600.js"], function() { // from javascript_helper.rb $('.js-google-connect-button').click(function(e) { e.preventDefault(); GoogleContacts.authorize_and_show_contacts(); Aedu.Dismissibles.recordClickthrough("WowProfileImportContactsPrompt"); }); $('.js-update-biography-button').click(function(e) { e.preventDefault(); Aedu.Dismissibles.recordClickthrough("UpdateUserBiographyPrompt"); $.ajax({ url: $r.api_v0_profiles_update_about_path({ subdomain_param: 'api', about: "", }), type: 'PUT', success: function(response) { location.reload(); } }); }); $('.js-work-creator-button').click(function (e) { e.preventDefault(); window.location = $r.upload_funnel_document_path({ source: encodeURIComponent(""), }); }); $('.js-video-upload-button').click(function (e) { e.preventDefault(); window.location = $r.upload_funnel_video_path({ source: encodeURIComponent(""), }); }); $('.js-do-this-later-button').click(function() { $(this).closest('.js-profile-nag-panel').remove(); Aedu.Dismissibles.recordDismissal("WowProfileImportContactsPrompt"); }); $('.js-update-biography-do-this-later-button').click(function(){ $(this).closest('.js-profile-nag-panel').remove(); Aedu.Dismissibles.recordDismissal("UpdateUserBiographyPrompt"); }); $('.wow-profile-mentions-upsell--close').click(function(){ $('.wow-profile-mentions-upsell--panel').hide(); Aedu.Dismissibles.recordDismissal("WowProfileMentionsUpsell"); }); $('.wow-profile-mentions-upsell--button').click(function(){ Aedu.Dismissibles.recordClickthrough("WowProfileMentionsUpsell"); }); new WowProfile.SocialRedesignUserWorks({ initialWorksOffset: 20, allWorksOffset: 20, maxSections: 1 }) }); </script> </div></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile_edit-5ea339ee107c863779f560dd7275595239fed73f1a13d279d2b599a28c0ecd33.js","https://a.academia-assets.com/assets/add_coauthor-22174b608f9cb871d03443cafa7feac496fb50d7df2d66a53f5ee3c04ba67f53.js","https://a.academia-assets.com/assets/tab-dcac0130902f0cc2d8cb403714dd47454f11fc6fb0e99ae6a0827b06613abc20.js","https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js"], function() { // from javascript_helper.rb window.ae = window.ae || {}; window.ae.WowProfile = window.ae.WowProfile || {}; if(Aedu.User.current && Aedu.User.current.id === $viewedUser.id) { window.ae.WowProfile.current_user_edit = {}; new WowProfileEdit.EditUploadView({ el: '.js-edit-upload-button-wrapper', model: window.$current_user, }); new AddCoauthor.AddCoauthorsController(); } var userInfoView = new WowProfile.SocialRedesignUserInfo({ recaptcha_key: "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB" }); WowProfile.router = new WowProfile.Router({ userInfoView: userInfoView }); Backbone.history.start({ pushState: true, root: "/" + $viewedUser.page_name }); new WowProfile.UserWorksNav() }); </script> </div> <div class="bootstrap login"><div class="modal fade login-modal" id="login-modal"><div class="login-modal-dialog modal-dialog"><div class="modal-content"><div class="modal-header"><button class="close close" data-dismiss="modal" type="button"><span aria-hidden="true">×</span><span class="sr-only">Close</span></button><h4 class="modal-title text-center"><strong>Log In</strong></h4></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><button class="btn btn-fb btn-lg btn-block btn-v-center-content" id="login-facebook-oauth-button"><svg style="float: left; width: 19px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="facebook-square" class="svg-inline--fa fa-facebook-square fa-w-14" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 448 512"><path fill="currentColor" d="M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z"></path></svg><small><strong>Log in</strong> with <strong>Facebook</strong></small></button><br /><button class="btn btn-google btn-lg btn-block btn-v-center-content" id="login-google-oauth-button"><svg style="float: left; width: 22px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="google-plus" class="svg-inline--fa fa-google-plus fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M256,8C119.1,8,8,119.1,8,256S119.1,504,256,504,504,392.9,504,256,392.9,8,256,8ZM185.3,380a124,124,0,0,1,0-248c31.3,0,60.1,11,83,32.3l-33.6,32.6c-13.2-12.9-31.3-19.1-49.4-19.1-42.9,0-77.2,35.5-77.2,78.1S142.3,334,185.3,334c32.6,0,64.9-19.1,70.1-53.3H185.3V238.1H302.2a109.2,109.2,0,0,1,1.9,20.7c0,70.8-47.5,121.2-118.8,121.2ZM415.5,273.8v35.5H380V273.8H344.5V238.3H380V202.8h35.5v35.5h35.2v35.5Z"></path></svg><small><strong>Log in</strong> with <strong>Google</strong></small></button><br /><style type="text/css">.sign-in-with-apple-button { width: 100%; height: 52px; border-radius: 3px; border: 1px solid black; cursor: pointer; }</style><script src="https://appleid.cdn-apple.com/appleauth/static/jsapi/appleid/1/en_US/appleid.auth.js" type="text/javascript"></script><div class="sign-in-with-apple-button" data-border="false" data-color="white" id="appleid-signin"><span   ="Sign Up with Apple" class="u-fs11"></span></div><script>AppleID.auth.init({ clientId: 'edu.academia.applesignon', scope: 'name email', redirectURI: 'https://www.academia.edu/sessions', state: "201c05e3ffbbc645c0a2dbc32da550c24de27ef4f70dfb0946732ad2440458b6", });</script><script>// Hacky way of checking if on fast loswp if (window.loswp == null) { (function() { const Google = window?.Aedu?.Auth?.OauthButton?.Login?.Google; const Facebook = window?.Aedu?.Auth?.OauthButton?.Login?.Facebook; if (Google) { new Google({ el: '#login-google-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } if (Facebook) { new Facebook({ el: '#login-facebook-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } })(); }</script></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><div class="hr-heading login-hr-heading"><span class="hr-heading-text">or</span></div></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><form class="js-login-form" action="https://www.academia.edu/sessions" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="ed6IuIYlVbGyNvoYXvOhO6vABz3B34Exde0Yi/MkNXi3t0dFZyq7/fjyocp6X8lqSPh0yiHu3aCcyWXiubW8NA==" autocomplete="off" /><div class="form-group"><label class="control-label" for="login-modal-email-input" style="font-size: 14px;">Email</label><input class="form-control" id="login-modal-email-input" name="login" type="email" /></div><div class="form-group"><label class="control-label" for="login-modal-password-input" style="font-size: 14px;">Password</label><input class="form-control" id="login-modal-password-input" name="password" type="password" /></div><input type="hidden" name="post_login_redirect_url" id="post_login_redirect_url" value="https://federation-au.academia.edu/LaraWakeling" autocomplete="off" /><div class="checkbox"><label><input type="checkbox" name="remember_me" id="remember_me" value="1" checked="checked" /><small style="font-size: 12px; margin-top: 2px; display: inline-block;">Remember me on this computer</small></label></div><br><input type="submit" name="commit" value="Log In" class="btn btn-primary btn-block btn-lg js-login-submit" data-disable-with="Log In" /></br></form><script>typeof window?.Aedu?.recaptchaManagedForm === 'function' && window.Aedu.recaptchaManagedForm( document.querySelector('.js-login-form'), document.querySelector('.js-login-submit') );</script><small style="font-size: 12px;"><br />or <a data-target="#login-modal-reset-password-container" data-toggle="collapse" href="javascript:void(0)">reset password</a></small><div class="collapse" id="login-modal-reset-password-container"><br /><div class="well margin-0x"><form class="js-password-reset-form" action="https://www.academia.edu/reset_password" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="c54zFEwRdB50VeZYVNmwzkwouI4Tph61XarcncfOopO99/zprR6aUj6RvYpwddifrxDLefOXQiS0jqH0jV8r3w==" autocomplete="off" /><p>Enter the email address you signed up with and we'll email you a reset link.</p><div class="form-group"><input class="form-control" name="email" type="email" /></div><script src="https://recaptcha.net/recaptcha/api.js" async defer></script> <script> var invisibleRecaptchaSubmit = function () { var closestForm = function (ele) { var curEle = ele.parentNode; while (curEle.nodeName !== 'FORM' && curEle.nodeName !== 'BODY'){ curEle = curEle.parentNode; } return curEle.nodeName === 'FORM' ? curEle : null }; var eles = document.getElementsByClassName('g-recaptcha'); if (eles.length > 0) { var form = closestForm(eles[0]); if (form) { form.submit(); } } }; </script> <input type="submit" data-sitekey="6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj" data-callback="invisibleRecaptchaSubmit" class="g-recaptcha btn btn-primary btn-block" value="Email me a link" value=""/> </form></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/collapse-45805421cf446ca5adf7aaa1935b08a3a8d1d9a6cc5d91a62a2a3a00b20b3e6a.js"], function() { // from javascript_helper.rb $("#login-modal-reset-password-container").on("shown.bs.collapse", function() { $(this).find("input[type=email]").focus(); }); }); </script> </div></div></div><div class="modal-footer"><div class="text-center"><small style="font-size: 12px;">Need an account? <a rel="nofollow" href="https://www.academia.edu/signup">Click here to sign up</a></small></div></div></div></div></div></div><script>// If we are on subdomain or non-bootstrapped page, redirect to login page instead of showing modal (function(){ if (typeof $ === 'undefined') return; var host = window.location.hostname; if ((host === $domain || host === "www."+$domain) && (typeof $().modal === 'function')) { $("#nav_log_in").click(function(e) { // Don't follow the link and open the modal e.preventDefault(); $("#login-modal").on('shown.bs.modal', function() { $(this).find("#login-modal-email-input").focus() }).modal('show'); }); } })()</script> <div class="bootstrap" id="footer"><div class="footer-content clearfix text-center padding-top-7x" style="width:100%;"><ul class="footer-links-secondary footer-links-wide list-inline margin-bottom-1x"><li><a href="https://www.academia.edu/about">About</a></li><li><a href="https://www.academia.edu/press">Press</a></li><li><a rel="nofollow" href="https://medium.com/academia">Blog</a></li><li><a href="https://www.academia.edu/documents">Papers</a></li><li><a href="https://www.academia.edu/topics">Topics</a></li><li><a href="https://www.academia.edu/journals">Academia.edu Journals</a></li><li><a rel="nofollow" href="https://www.academia.edu/hiring"><svg style="width: 13px; height: 13px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="briefcase" class="svg-inline--fa fa-briefcase fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M320 336c0 8.84-7.16 16-16 16h-96c-8.84 0-16-7.16-16-16v-48H0v144c0 25.6 22.4 48 48 48h416c25.6 0 48-22.4 48-48V288H320v48zm144-208h-80V80c0-25.6-22.4-48-48-48H176c-25.6 0-48 22.4-48 48v48H48c-25.6 0-48 22.4-48 48v80h512v-80c0-25.6-22.4-48-48-48zm-144 0H192V96h128v32z"></path></svg> <strong>We're Hiring!</strong></a></li><li><a rel="nofollow" href="https://support.academia.edu/"><svg style="width: 12px; height: 12px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="question-circle" class="svg-inline--fa fa-question-circle fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M504 256c0 136.997-111.043 248-248 248S8 392.997 8 256C8 119.083 119.043 8 256 8s248 111.083 248 248zM262.655 90c-54.497 0-89.255 22.957-116.549 63.758-3.536 5.286-2.353 12.415 2.715 16.258l34.699 26.31c5.205 3.947 12.621 3.008 16.665-2.122 17.864-22.658 30.113-35.797 57.303-35.797 20.429 0 45.698 13.148 45.698 32.958 0 14.976-12.363 22.667-32.534 33.976C247.128 238.528 216 254.941 216 296v4c0 6.627 5.373 12 12 12h56c6.627 0 12-5.373 12-12v-1.333c0-28.462 83.186-29.647 83.186-106.667 0-58.002-60.165-102-116.531-102zM256 338c-25.365 0-46 20.635-46 46 0 25.364 20.635 46 46 46s46-20.636 46-46c0-25.365-20.635-46-46-46z"></path></svg> <strong>Help Center</strong></a></li></ul><ul class="footer-links-tertiary list-inline margin-bottom-1x"><li class="small">Find new research papers in:</li><li class="small"><a href="https://www.academia.edu/Documents/in/Physics">Physics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Biology">Biology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Health_Sciences">Health Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Ecology">Ecology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Earth_Sciences">Earth Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Cognitive_Science">Cognitive Science</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Mathematics">Mathematics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Computer_Science">Computer Science</a></li></ul></div></div><div class="DesignSystem" id="credit" style="width:100%;"><ul class="u-pl0x footer-links-legal list-inline"><li><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li>Academia ©2024</li></ul></div><script> //<![CDATA[ window.detect_gmtoffset = true; window.Academia && window.Academia.set_gmtoffset && Academia.set_gmtoffset('/gmtoffset'); //]]> </script> <div id='overlay_background'></div> <div id='bootstrap-modal-container' class='bootstrap'></div> <div id='ds-modal-container' class='bootstrap DesignSystem'></div> <div id='full-screen-modal'></div> </div> </body> </html>