| Fucoidan from New Zealand Undaria pinnatifida: Monthly variations and determination of antioxidant activities W Mak, N Hamid, T Liu, J Lu, WL White Carbohydrate polymers 95 (1), 606-614, 2013 | 245 | 2013 |
| Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers Tingting Liu, Ethan Dodds, Sze Ying Leong, Graham T. Eyres, David John ... Innovative Food Science & Emerging Technologies 39, 197–208, 2017 | 77 | 2017 |
| Effect of antifreeze peptide pretreatment on ice crystal size, drip loss, texture, and volatile compounds of frozen carrots CHZ Kong, N Hamid, T Liu, V Sarojini Journal of agricultural and food chemistry 64 (21), 4327-4335, 2016 | 77 | 2016 |
| Anti-Proliferation Potential and Content of Fucoidan Extracted from Sporophyll of New Zealand Undaria pinnatifida W Mak, SK Wang, T Liu, N Hamid, Y Li, J Lu, WL White Frontiers in nutrition 1, 9, 2014 | 73 | 2014 |
| Effects of meat addition on pasta structure, nutrition and in vitro digestibility T Liu, N Hamid, K Kantono, L Pereira, MM Farouk, SO Knowles Food Chemistry 213, 108-114, 2016 | 70 | 2016 |
| Seaweed minor constituents N Hamid, Q Ma, S Boulom, T Liu, Z Zheng, J Balbas, J Robertson Seaweed sustainability, 193-242, 2015 | 68 | 2015 |
| Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida J Balbas, N Hamid, T Liu, K Kantono, J Robertson, WL White, Q Ma, J Lu Food chemistry 186, 168-175, 2015 | 45 | 2015 |
| Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers T Liu, DJ Burritt, GT Eyres, I Oey Food chemistry 245, 890-898, 2018 | 26 | 2018 |
| Determination of pulsed electric fields effects on the structure of potato tubers I Oey, F Faridnia, SY Leong, DJ Burritt, T Liu Handbook of electroporation, 1489-1507, 2016 | 26 | 2016 |
| Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot … SY Leong, M Treadwell, T Liu, M Hochberg, M Sack, G Mueller, J Sigler, ... Innovative Food Science & Emerging Technologies 59, 102243, 2020 | 25 | 2020 |
| Understanding the effect of Pulsed Electric Fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system T Liu, DJ Burritt, I Oey Food research international 120, 560-567, 2019 | 15 | 2019 |
| Consumer acceptance and production of in vitro meat: a review K Kantono, N Hamid, MM Malavalli, Y Liu, T Liu, A Seyfoddin Sustainability 14 (9), 4910, 2022 | 10 | 2022 |
| Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility T Liu, N Hamid, MJY Yoo, K Kantono, L Pereira, MM Farouk, SO Knowles Journal of food science and technology 53, 4033-4042, 2016 | 8 | 2016 |
| Ascorbic Acid in Processed Plant-Based Foods SY Leong, T Liu, I Oey, DJ Burritt Ascorbic Acid in Plant Growth, Development and Stress Tolerance, 431-469, 2017 | 3 | 2017 |
| Consumer Acceptance and Production of In Vitro Meat: A Review AS Kevin Kantono, Nazimah Hamid, Maya Murthy Malavalli, Ye Liu, Tingting Liu Sustainability 14, 2022 | | 2022 |
| Physicochemical and Sensory Characterization of Gnocchi and the Effects of Novel Reformulation on in Vitro Digestibility: A Thesis Submitted to the Faculty of Health and … T Liu AUT University, 2014 | | 2014 |
Professor Nazimah HamidDepartment of Food Science and Microbiology, Auckland University of TechnologyAdresse e-mail validée de aut.ac.nz
