P. Silcock

发表

Cross-modal taste and aroma interactions: cheese flavour perception and changes in flavour character in multicomponent mixtures

C. Delahunty, J. Niimi, A. Overington, 2016 .

Sensory Interactions between Cheese Aroma and Taste

C. Delahunty, J. Niimi, A. Overington, 2015 .

Quality and Safety Considerations of Incorporating Post-PEF Ageing into the Pulsed Electric Fields and Sous Vide Processing Chain

P. Silcock, P. Bremer, I. Oey, 2019, Food and Bioprocess Technology.

Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets

P. Silcock, P. Bremer, I. Oey, 2018, International Journal of Food Science & Technology.

Physiochemical Characteristics a of VOCs and Their Release Parameters from Aqueous Solution under Average Swallowing Tongue Pressures b

P. Silcock, A. Buettner, J. Beauchamp, 2012 .

Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth.

P. Silcock, A. Buettner, J. Beauchamp, 2012, Journal of agricultural and food chemistry.

Bovine serum albumin adsorption on N-methyl-d-glucamine modified colloidal silica

P. Silcock, P. Bremer, A. J. McQuillan, 2009 .

Cross-modal interaction between cheese taste and aroma

C. Delahunty, J. Niimi, A. Overington, 2014 .

Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks

R. Buckow, P. Silcock, I. Oey, 2017 .

Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review.

P. Silcock, P. Bremer, I. Oey, 2019, Comprehensive reviews in food science and food safety.

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

M. Farid, P. Silcock, P. Bremer, 2020, Foods.

In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields.

P. Silcock, P. Bremer, I. Oey, 2017, Food chemistry.

Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH.

P. Silcock, P. Bremer, I. Oey, 2018, Food research international.

GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection.

S. Engelsen, P. Silcock, P. Bremer, 2016, Journal of agricultural and food chemistry.

Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.

P. Silcock, P. Bremer, G. Eyres, 2017, Journal of separation science.

Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria.

P. Silcock, P. Bremer, Mohammad Alothman, 2017, Food microbiology.

Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand

C. Delahunty, J. Niimi, P. Silcock, 2010 .

Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days.

P. Silcock, P. Bremer, J. Beauchamp, 2018, Meat science.

Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage

P. Silcock, P. Bremer, J. Beauchamp, 2014 .

Measuring textile adsorption of body odor compounds using proton-transfer-reaction mass spectrometry

P. Silcock, P. Bremer, L. Yao, 2015 .

Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes

P. Silcock, I. Oey, J. Mann, 2021, Diabetologia.

Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples.

F. Biasioli, P. Silcock, P. Bremer, 2016, Food chemistry.

Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads

P. Silcock, J. Mann, I. Oey, 2019, Diabetes Care.

Preparation and characterization of poly(styrene-alt-maleic acid)-b-polystyrene block copolymer self-assembled nanoparticles

P. Silcock, P. Bremer, A. J. McQuillan, 2008 .

The physico-chemical characterization of casein-modified surfaces and their influence on the adhesion of spores from a Geobacillus species

P. Silcock, P. Bremer, A. J. McQuillan, 2011, Biofouling.

Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.

A. Warburton, P. Silcock, G. Eyres, 2022, Food research international.

Changes in wood smoke volatile composition by manipulating the smoke generation conditions

Jim R. Jones, P. Silcock, G. Eyres, 2020, Journal of Analytical and Applied Pyrolysis.

Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light

P. Silcock, P. Bremer, J. Beauchamp, 2016 .

Bacterial survival and adhesion for formulating new oral probiotic foods

P. Silcock, P. Bremer, J. Hale, 2020, Critical reviews in food science and nutrition.

Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads.

C. Delahunty, P. Silcock, P. Bremer, 2010 .

Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white.

P. Silcock, P. Bremer, I. Oey, 2018, Food research international.

PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition

F. Biasioli, E. Aprea, T. Märk, 2012 .

Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions.

P. Silcock, A. Buettner, J. Beauchamp, 2013, Food chemistry.

Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems

P. Silcock, Moritz Lassé, D. Everett, 2012 .

Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers

P. Silcock, D. Everett, O. Benjamin, 2012 .

Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores.

P. Silcock, P. Bremer, I. Oey, 2019, Food research international.

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion †

P. Silcock, G. Eyres, E. J. Birch, 2020, Foods.

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies.

P. Silcock, P. Bremer, I. Oey, 2016, Comprehensive reviews in food science and food safety.

Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads

C. Delahunty, P. Silcock, P. Bremer, 2009 .

Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white.

Phil Bremer, Indrawati Oey, P. Silcock, 2017, Food research international.

Aboveground endophyte affects root volatile emission and host plant selection of a belowground insect

P. Silcock, M. Rostás, M. Cripps, 2014, Oecologia.

Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions.

P. Silcock, A. Buettner, J. Beauchamp, 2014, Journal of food science.

Control of Ester Synthesis During Brewery Fermentation

P. Silcock, J. Dufour, P. Malcorps, 2008 .

Fast phenotyping of LFS-silenced (tearless) onions by desorption electrospray ionization mass spectrometry (DESI-MS).

P. Silcock, C. Eady, Patrick Silcock, 2013, Journal of agricultural and food chemistry.

Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

P. Silcock, P. Bremer, J. Beauchamp, 2018, Food Packaging and Shelf Life.

Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

P. Silcock, Biniam Kebede, K. Templeton, 2021, Foods.

Effect of extraction method on functional properties of flaxseed protein concentrates.

P. Silcock, A. Carne, E. J. Birch, 2017, Food chemistry.

Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying

P. Silcock, G. Eyres, E. J. Birch, 2020 .

Bioactive peptides derived from egg proteins: A review

P. Silcock, P. Bremer, I. Oey, 2018, Critical reviews in food science and nutrition.

The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines

P. Silcock, S. Leong, I. Oey, 2021 .

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Franco Biasioli, Flavia Gasperi, Phil Bremer, 2015 .

In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.

F. Biasioli, E. Aprea, T. Märk, 2012, Journal of food science.

Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction.

P. Silcock, G. Eyres, A. Hardacre, 2019, Food research international.

Cheddar cheese taste can be reconstructed in solution using basic tastes

Conor M. Delahunty, Phil Bremer, C. Delahunty, 2014 .

Aroma-taste interactions between a model cheese aroma and five basic tastes in solution

C. Delahunty, J. Niimi, A. Overington, 2014 .

Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

M. Farid, P. Silcock, P. Bremer, 2021, Foods.

Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs.

P. Silcock, P. Bremer, I. Oey, 2023, Food research international.

Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model

P. Silcock, P. Bremer, S. Leong, 2022, Food and Bioprocess Technology.

Pulsed Electric Fields Application in Meat Processing

P. Silcock, P. Bremer, I. Oey, 2022, Pulsed Electric Fields Technology for the Food Industry.

Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression

P. Silcock, P. Bremer, I. Oey, 2022, Food and Bioprocess Technology.

Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality

P. Silcock, P. Bremer, I. Oey, 2016 .

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

P. Silcock, S. Leong, I. Oey, 2020, Foods.

Lipase-Catalyzed Production of Biodiesel from Tallow

M. Bell, P. Silcock, J. Birch, 2010 .

Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe.

C. Delahunty, P. Silcock, P. Bremer, 2010, Journal of food science.

Determination of the similarity between gonads recovered from single sea urchins (Evechinus chloroticus) compared to the similarity of gonads recovered from different urchins

P. Silcock, P. Bremer, B. Niven, 2012 .

Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems.

A. Subbaraj, P. Silcock, C. Realini, 2022, Food research international.

Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method

J. Niimi, P. Silcock, P. Bremer, 2010 .

Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system.

P. Silcock, P. Bremer, I. Oey, 2017, Food research international.

Carcass characteristics and meat quality of commercial lambs reared in different forage systems

P. Silcock, C. Realini, N. Schreurs, 2020, Livestock Science.

Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere

P. Silcock, P. Bremer, J. Beauchamp, 2019, Food Packaging and Shelf Life.

Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot.

P. Silcock, S. Leong, I. Oey, 2020, Food research international.

Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets

P. Silcock, P. Bremer, I. Oey, 2018, Food and Bioprocess Technology.

Textile binding and release of body odor compounds measured by proton transfer reaction – mass spectrometry

P. Silcock, P. Bremer, R. Laing, 2018 .

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

P. Silcock, C. Realini, G. Eyres, 2021, Foods.

Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk

P. Silcock, P. Bremer, Mohammad Alothman, 2017 .

Is there a generalized sweetness sensitivity for an individual? A psychophysical investigation of inter-individual differences in detectability and discriminability for sucrose and fructose

P. Silcock, M. Hautus, I. Oey, 2016, Physiology & Behavior.

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

P. Silcock, M. G. Reis, P. Maclean, 2020, Foods.

The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer

A. Jeffs, P. Silcock, P. Bremer, 2021, Molecules.

Self-organization of dipeptide-grafted polymeric nanoparticles film: A novel method for surface modification

P. Silcock, P. Bremer, A. J. McQuillan, 2010 .

Aboveground endophyte affects root volatile emission and host plant selection of a belowground insect

P. Silcock, M. Rostás, M. Cripps, 2015, Oecologia.

Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour

R. Buckow, P. Silcock, I. Oey, 2018 .

Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchange.

P. Silcock, P. Bremer, I. Oey, 2019, Food research international.

Effect of medium compositions on microbially mediated volatile organic compounds release profile

P. Silcock, P. Bremer, M. Zareian, 2018, Journal of applied microbiology.

Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer

A. Warburton, P. Silcock, P. Bremer, 2023, Foods.

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand

S. Hutchings, P. Silcock, C. Realini, 2022, Foods.

Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white.

P. Silcock, P. Bremer, I. Oey, 2019, Food Chemistry.

Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character

C. Delahunty, J. Niimi, A. Overington, 2015 .

Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration

P. Silcock, S. Leong, I. Oey, 2020 .

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review

P. Silcock, P. Bremer, S. Rajendran, 2023, Molecules.

Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS.

P. Silcock, P. Bremer, J. Beauchamp, 2014, Journal of mass spectrometry : JMS.

Compositional analysis and roasting behaviour of gevuina and macadamia nuts

P. Silcock, J. Birch, K. Yap, 2009 .

Investigation of Geraniol Biotransformation by Commercial Saccharomyces Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)

F. Biasioli, P. Silcock, P. Bremer, 2023, Fermentation.

Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer.

F. Biasioli, P. Silcock, P. Bremer, 2018, Food research international.

Front-face fluorescence spectroscopy in combination with parallel factor analysis for profiling of clonal and vineyard site differences in commercially produced Pinot Noir grape juices and wines.

P. Silcock, P. Bremer, C. Schueuermann, 2018 .

Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae

A. Jeffs, P. Silcock, S. Villas-Bôas, 2023, PloS one.

Texture and in vitro starch digestion kinetics of French Fries produced from potatoes (Solanum tuberosum L.) pre-treated with Pulsed Electric Fields

S. Toepfl, Zhihao Hu, P. Silcock, 2022, Applied Food Research.

X-ray micro-computer tomographic method to visualize the microstructure of different apple cultivars.

Franco Biasioli, F. Biasioli, P. Silcock, 2013, Journal of food science.

Instrumental and sensory properties of pea protein-fortified extruded rice snacks.

R. Buckow, P. Silcock, I. Oey, 2017, Food research international.

Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria.

P. Silcock, P. Bremer, Mohammad Alothman, 2017, Food microbiology.

Development of a model mouth containing an artificial tongue to measure the release of volatile compounds

J. Kieser, P. Silcock, D. Everett, 2012 .

Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system

F. Biasioli, P. Silcock, P. Bremer, 2019, Flavour and Fragrance Journal.

Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression inB. cereusspores

P. Silcock, P. Bremer, I. Oey, 2020 .

Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF)

P. Silcock, S. Leong, I. Oey, 2023, Innovative Food Science & Emerging Technologies.