Patrick Silcock

2024

Journal - Research Article

Rajendran, S., Khomenko, I., Silcock, P., Betta, E., Biasioli, F., & Bremer, P. (2024). Impact of different carbon sources on volatile organic compounds (VOCs) produced during fermentation by Levilactobacillus brevis WLP672 measured using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). Molecules, 29, 3275. doi: 10.3390/molecules29143275

Rajendran, S., Khomenko, I., Silcock, P., Betta, E., Pedrotti, M., Biasioli, F., & Bremer, P. (2024). The effect of different medium compositions and LAB strains on fermentation Volatile Organic Compounds (VOCs) analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS). Fermentation, 10, 317. doi: 10.3390/fermentation10060317

Roberts, R., Silcock, P., Leus, M., Biasioli, F., Bremer, P., & Eyres, G. T. (2024). Analysis of terpenoid biotransformation in beer by commercial Saccharomyces cerevisiae yeast using headspace SPME-GC/MS. Food Chemistry Advances, 4, 100692. doi: 10.1016/j.focha.2024.100692

Rajendran, S., Silcock, P., & Bremer, P. (2024). Volatile organic compounds (VOCs) produced by Levilactobacillus brevis WLP672 fermentation in defined media supplemented with different amino acids. Molecules, 29, 753. doi: 10.3390/molecules29040753

Journal - Research Other

Corvino, A., Silcock, P., Capozzi, V., & Biasioli, F. (2024). Emerging evidence on the potential of PTR-MS as rapid, direct and high-sensitivity sensors to promote innovation in the fermented beverages sector. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.17398

2023

Journal - Research Article

Ting, V. J. L., Silcock, P., Biasioli, F., & Bremer, P. (2023). The physical and structural effects of 1-MCP on four different apple cultivars during storage. Foods, 12, 4050. doi: 10.3390/foods12224050

Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). 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). Innovative Food Science & Emerging Technologies, 89, 103485. doi: 10.1016/j.ifset.2023.103485

Roberts, R., Khomenko, I., Eyres, G. T., Bremer, P., Silcock, P., Betta, E., & Biasioli, F. (2023). Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast. Journal of Mass Spectrometry, e4959. Advance online publication. doi: 10.1002/jms.4959

Alothman, M., Bremer, P. J., Lusk, K., & Silcock, P. (2023). When does milk spoil? The use of rejection threshold methodology to investigate the influence of total microbial numbers on the acceptability of fresh chilled pasteurised milk. Beverages, 9, 53. doi: 10.3390/beverages9020053

Pretz, D., Heyward, P. M., Krebs, J., Gruchot, J., Barter, C., Silcock, P., Downes, N., Rizwan, M. Z., Boucsein, A., Bender, J., Burgess, E. J., Boer, G. A., Keerthisinghe, P., Perry, N. B., & Tups, A. (2023). A dahlia flower extract has anti-diabetic properties by improving insulin function in the brain. Life Metabolism, 2(4), load026. doi: 10.1093/lifemeta/load026

Kumar, A., Warburton, A., Silcock, P., Bremer, P. J., & Eyres, G. T. (2023). Yeast strain influences the hop-derived sensory properties and volatile composition of beer. Foods, 12, 1064. doi: 10.3390/foods12051064

Benitez, R., Harris, A., Mansfield, E., Silcock, P., Eyres, G., Villas-Bôas, S. G., … Ganley, A. R. D. (2023). Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae. PLoS ONE, 18(2), e0281762. doi: 10.1371/journal.pone.0281762

Karki, R., Oey, I., Bremer, P., & Silcock, P. (2023). 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. Food Research International, 163, 112251. doi: 10.1016/j.foodres.2022.112251

Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). 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. Food & Bioprocess Technology, 16, 216-231. doi: 10.1007/s11947-022-02932-y

Journal - Research Other

Rajendran, S., Silcock, P., & Bremer, P. (2023). Flavour volatiles of fermented vegetable and fruit substrates: A review. Molecules, 28, 3236. doi: 10.3390/molecules28073236

Conference Contribution - Published proceedings: Abstract

Warburton, A., Eyres, G., & Silcock, P. (2023). Application of PTR-ToF-MS to monitor development of flavour in sourdough. Proceedings of the 1st International Symposium on Direct Injection Food Flavour Analytics (DIFFA). (pp. 90-92). San Michele all'Adige, Italy: Research and Innovation Centre, Fondazione Edmund Mach. Retrieved from https://www.spettrometriadimassa.it/

Conference Contribution - Verbal presentation and other Conference outputs

Pretz, D., Heyward, P. M., Krebs, J., Gruchot, J., Barter, C., Silcock, P., Downes, N., Rizwan, M. Z., Boucsein, A., Bender, J., Burgess, E. J., Boer, G. A., Perry, N. B., & Tups, A. (2023, August-September). A dahlia flower extract has anti-diabetic properties by improving insulin function in the brain. Verbal presentation at the Queenstown Molecular Biology (QMB) Hypothalamic Neuroscience & Neuroendocrinology Australasia (HNNA) Satellite, Queenstown, New Zealand.

Pretz, D., Heyward, P. M., Krebs, J., Gruchot, J., Barter, C., Silcock, P., Downes, N., Rizwan, M. Z., Boucsein, A., … Boer, G. A., Perry, N. B., & Tups, A. (2023, August). From mechanistic biomedical research on hypothalamic inflammation to a dietary supplement for glucose support. Verbal presentation at the 17th New Zealand Medical Sciences Congress (MedSci), Queenstown, New Zealand.

2022

Chapter in Book - Research

Karki, R., Oey, I., Bremer, P., & Silcock, P. (2022). Pulsed electric fields application in meat processing. In J. Raso, V. Heinz, I. Alvarez & S. Toepfl (Eds.), Pulsed electric fields technology for the food industry: Fundamentals and applications. (2nd ed.) (pp. 399-438). Cham, Switzerland: Springer. doi: 10.1007/978-3-030-70586-2_14

Journal - Research Article

Warburton, A., Silcock, P., & Eyres, G. T. (2022). Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread. Food Research International, 161, 111885. doi: 10.1016/j.foodres.2022.111885

Leong, S. Y., Roberts, R., Hu, Z., Bremer, P., Silcock, P., Toepfl, S., & Oey, I. (2022). Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research, 2, 100194. doi: 10.1016/j.afres.2022.100194

Hutchings, S. C., Guerrero, L., Smeets, L., Eyres, G. T., Silcock, P., Pavan, E., & Realini, C. E. (2022). Cross-cultural differences in the perception of lamb between New Zealand and Chinese consumers in New Zealand. Foods, 11, 2045. doi: 10.3390/foods11142045

Pavan, E., Subbaraj, A. K., Eyres, G. T., Silcock, P., & Realini, C. E. (2022). Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Research International, 158, 111504. doi: 10.1016/j.foodres.2022.111504

Conference Contribution - Published proceedings: Abstract

Roberts, R., Biasioli, F., Khomenko, I., Eyres, G., Bremer, P., & Silcock, P. (2022). Understanding the generation of volatile organic compounds by yeast during beer fermentation. Proceedings of the 7th MS Food Day. (pp. 119-121). Retrieved from https://www.spettrometriadimassa.it/congressi.html

van Gorp, C., Eyres, G. T., Warburton, A., & Silcock, P. (2022). What volatile compounds are present in flavoured e-cigarette liquids sold in New Zealand? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S21. Retrieved from http://www.nzifst.org.nz

Adadi, P., Harris, A., Silcock, P., Bremer, P., Ganley, A., Jowett, T., Jeffs, A., & Eyres, G. (2022). Effects of sound applied during beer fermentation on yeast growth, fermentation duration, and volatile compounds. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S16. Retrieved from http://www.nzifst.org.nz

2021

Journal - Research Article

Adadi, P., Harris, A., Bremer, P., Silcock, P., Ganley, A. R. D., Jeffs, A. G., & Eyres, G. T. (2021). The effect of sound frequency and intensity on yeast growth, fermentation performance and volatile composition of beer. Molecules, 26, 7239. doi: 10.3390/molecules26237239

Gholamibozanjani, G., Leong, S. Y., Oey, I., Bremer, P., Silcock, P., & Farid, M. (2021). Heat and mass transfer modeling to predict temperature distribution during potato frying after pre-treatment with pulsed electric field. Foods, 10(8), 1679. doi: 10.3390/foods10081679

Pavan, E., Ye, Y., Eyres, G. T., Guerrero, L., Reis, M. G., Silcock, P., … Realini, C. E. (2021). Relationships among consumer liking, lipid and volatile compounds from New Zealand commercial lamb loins. Foods, 10(5). doi: 10.3390/foods10051143

Elbalshy, M. M., Reynolds, A. N., Mete, E., Robinson, C., Oey, I., Silcock, P., Haszard, J. J., Perry, T. L., Mann, J., & Te Morenga, L. (2021). Gelatinisation and milling whole-wheat increases postprandial blood glucose: Randomised crossover study of adults with type 2 diabetes. Diabetologia, 64, 1385-1388. doi: 10.1007/s00125-021-05400-y

Purdy, V., Kebede, B., Beatson, R., Templeton, K., Silcock, P., & Eyres, G. T. (2021). Differences in New Zealand hop cultivars based on their unique volatile compounds: An integrated fingerprinting and chemometrics approach. Foods, 10(2), 414. doi: 10.3390/foods10020414

Conference Contribution - Published proceedings: Abstract

Silcock, P., Khomenko, I., Then, S., & Biasioli, F. (2021). Influence of fat replacer use on volatile organic compound release in muffins. Proceedings of the American Chemical Society (ACS) Spring Meeting. Retrieved from https://www.acs.org

Purdy, V., Kebede, B., McDonald, A., Fogarty, E., Silcock, P., Beatson, R., … Eyres, G. (2021). Hop terroir in New Zealand: Expansion of the New Zealand hop industry. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S28. Retrieved from http://www.nzifst.org.nz/

Roberts, R., Eyres, G., Silcock, P., Bremer, P., & Biasioli, F. (2021). Understanding the impact of hop glycosides and biotransformation and their potential to enhance beer flavour. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S25. Retrieved from http://www.nzifst.org.nz/

2020

Journal - Research Article

Ye, Y., Eyres, G. T., Reis, M. G., Schreurs, N. M., Silcock, P., Agnew, M. P., … Realini, C. E. (2020). Fatty acid composition and volatile profile of M. longissimus thoracis from commercial lambs reared in different forage systems. Foods, 9, 1885. doi: 10.3390/foods9121885

Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Application of a novel instantized glycerol monooleate ingredient in a protein-stabilized oil-in-water emulsion. Foods, 9(9), 1237. doi: 10.3390/foods9091237

Soni, A., Oey, I., Silcock, P., Ross, I. K., & Bremer, P. J. (2020). Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression in B. cereus spores. Journal of Food Processing & Preservation, 44, e14503. doi: 10.1111/jfpp.14503

Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying. Journal of Food Engineering, 285, 110100. doi: 10.1016/j.jfoodeng.2020.110100

Arcena, M. R., Leong, S. Y., Hochberg, M., Sack, M., Mueller, G., Sigler, J., Silcock, P., Kebede, B., & Oey, I. (2020). Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes. Foods, 9(4), 443. doi: 10.3390/foods9040443

Zhang, Y., Silcock, P., Jones, J. R., & Eyres, G. T. (2020). Changes in wood smoke volatile composition by manipulating the smoke generation conditions. Journal of Analytical & Applied Pyrolysis, 148, 104769. doi: 10.1016/j.jaap.2019.104769

Reynolds, A. N., Mann, J., Elbalshy, M., Mete, E., Robinson, C., Oey, I., Silcock, P., Downes, N., Perry, T., & Te Morenga, L. (2020). Wholegrain particle size influences postprandial glycemia in type 2 diabetes: A randomized crossover study comparing four wholegrain breads. Diabetes Care, 43, 476-479. doi: 10.2337/dc19-1466

Arcena, M. R., Kebede, B., Leong, S. Y., Silcock, P., & Oey, I. (2020). Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International, 127, 108767. doi: 10.1016/j.foodres.2019.108767

Leong, S. Y., Treadwell, M., Liu, T., Hochberg, M., Sack, M., Mueller, G., … Silcock, P., & Oey, I. (2020). 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. Innovative Food Science & Emerging Technologies, 59, 102243. doi: 10.1016/j.ifset.2019.102243

Asaduzzaman, M., Scampicchio, M., Biasioli, F., Bremer, P. J., & Silcock, P. (2020). Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system. Flavour & Fragrance Journal, 35, 34-41. doi: 10.1002/ffj.3536

Chua, J. C. L., Hale, J. D. F., Silcock, P., & Bremer, P. J. (2020). Bacterial survival and adhesion for formulating new oral probiotic foods. Critical Reviews in Food Science & Nutrition, 60(17), 2926-2937. doi: 10.1080/10408398.2019.1669528

Journal - Research Other

Xu, Z., Leong, S. Y., Farid, M., Silcock, P., Bremer, P., & Oey, I. (2020). Understanding the frying process of plant-based foods pretreated with Pulsed Electric Fields using frying models. Foods, 9(7), 949. doi: 10.3390/foods9070949

2019

Journal - Research Article

Ye, Y., Schreurs, N. M., Johnson, P. L., Corner-Thomas, R. A., Agnew, M. P., Silcock, P., Eyres, G. T., … Realini, C. E. (2019). Carcass characteristics and meat quality of commercial lambs reared in different forage systems. Livestock Science, 232, 103908. doi: 10.1016/j.livsci.2019.103908

Chiang, J. H., Eyres, G. T., Silcock, P. J., Hardacre, A. K., & Parker, M. E. (2019). Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Research International, 123, 642-649. doi: 10.1016/j.foodres.2019.05.024

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain. Food & Bioprocess Technology, 12(5), 852-864. doi: 10.1007/s11947-019-02254-6

Zareian, M., Tybussek, T., Silcock, P., Bremer, P., Beauchamp, J., & Böhner, N. (2019). Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere. Food Packaging & Shelf Life, 20, 100311. doi: 10.1016/j.fpsl.2019.100311

Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores. Food Research International, 119, 462-468. doi: 10.1016/j.foodres.2018.12.041

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets. International Journal of Food Science & Technology, 54, 823-834. doi: 10.1111/ijfs.14002

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2019). Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. Food Chemistry, 276, 164-173. doi: 10.1016/j.foodchem.2018.10.009

Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores: Analysis of differential gene expression and ion exchange. Food Research International, 116, 578-585. doi: 10.1016/j.foodres.2018.08.076

Journal - Research Other

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2019). Modifying the functional properties of egg proteins using novel processing techniques: A review. Comprehensive Reviews in Food Science & Food Safety, 18(4), 986-1002. doi: 10.1111/1541-4337.12464

Conference Contribution - Published proceedings: Full paper

Zhang, Y., Eyres, G., Silcock, P., & Jones, J. (2019). Development and performance characterization of a lab-scale smoke generator. In B. Guthrie, J. D. Beauchamp, A. Buettner, S. Toth & M. C. Qian (Eds.), ACS Symposium series: Sex, smoke, and spirits: The role of chemistry (Vol. 1321). (pp. 81-92). Washington, USA: ACS Publications. doi: 10.1021/bk-2019-1321.ch007

Conference Contribution - Published proceedings: Abstract

Kumar, A. A., Eyres, G. T., Warburton, A., Bremer, P., & Silcock, P. (2019). Impact of yeast strain on perceived hop flavour in beer. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S3. Retrieved from http://www.nzifst.org.nz

Chua, J., Hale, J., Bremer, P., & Silcock, P. (2019). Characterising the surface properties of oral probiotic Streptococcus salivarius K12 for designing new food delivery formats. Proceedings of the New Zealand Microbiological Society (NZMS) Annual Conference. 525. Retrieved from https://www.nzmscoference.org.nz

Realini, C. E., Ye, Y., Silcock, P., Eyres, G., Jacob, N., Johnson, P., & Guerrero, L. (2019). Cross-cultural consumers' liking of New Zealand commercial lamb. Proceedings of the 65th International Congress of Meat Science and Technology (ICoMST). (pp. 23-24). Retrieved from https://www.icomst2019.com/

Ting, V. J. L., Silcock, P., & Bremer, P. (2019). Exploring volatile profile of apple cultivars by PTR-MS and link with sensory and other instrumental analyses [Extended abstract]. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS). (pp. 96-98). Innsbruck, Austria: Universität Innsbruck. Retrieved from https://www.uibk.ac.at/iup/

Richter, T., Silcock, P., Eyres, G. T., Algarra, A., Khomenko, I., Bremer, P. J., … Biasioli, F. (2019). Use of proton transfer reaction time of flight mass spectrometry to improve understanding of flavor generation in beer [Extended abstract]. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS). (pp. 91-94). Innsbruck, Austria: Universität Innsbruck. Retrieved from https://www.uibk.ac.at/iup/

Asaduzzaman, M., Scampicchio, M., Bremer, P. J., & Silcock, P. (2019). Dynamic headspace analysis of sunlight flavor during the photochemical oxidation of methionine-riboflavin [Extended abstract]. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS). (pp. 68-71). Innsbruck, Austria: Universität Innsbruck. Retrieved from https://www.uibk.ac.at/iup/

2018

Journal - Research Article

Zareian, M., Böhner, N., Loos, H. M., Silcock, P., Bremer, P., & Beauchamp, J. (2018). Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Packaging & Shelf Life, 18, 51-61. doi: 10.1016/j.fpsl.2018.08.001

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2018). Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets. Food & Bioprocess Technology, 11, 2055-2066. doi: 10.1007/s11947-018-2155-9

Richter, T., Silcock, P., Algarra, A., Eyres, G. T., Capozzi, V., Bremer, P., & Biasioli, F. (2018). Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Research International, 111, 582-589. doi: 10.1016/j.foodres.2018.05.056

Schuster, L., Franke, C., Silcock, P., Beauchamp, J., & Bremer, P. J. (2018). 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. Meat Science, 145, 31-39. doi: 10.1016/j.meatsci.2018.05.016

Zareian, M., Silcock, P., & Bremer, P. (2018). Effect of medium compositions on microbially-mediated volatile organic compounds release profile. Journal of Applied Microbiology, 125(3), 813-827. doi: 10.1111/jam.13908

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2018). Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. Food Research International, 108, 465-474. doi: 10.1016/j.foodres.2018.03.075

Soni, A., Oey, I., Silcock, P., & Bremer, P. J. (2018). Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. Food Research International, 106, 394-403. doi: 10.1016/j.foodres.2018.01.006

Schueuermann, C., Silcock, P., & Bremer, P. (2018). Front-face fluorescence spectroscopy in combination with parallel factor analysis for profiling for clonal and vineyard site differences in commercially produced Pinot Noir grape juices and wines. Journal of Food Composition & Analysis, 66, 30-38. doi: 10.1016/j.jfca.2017.11.005

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2018). Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk. Food Packaging & Shelf Life, 15, 69-75. doi: 10.1016/j.fpsl.2017.11.005

Philipp, C., Azad Emin, M., Buckrow, R., Silcock, P., & Oey, I. (2018). Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour. Journal of Food Engineering, 217, 93-100. doi: 10.1016/j.jfoodeng.2017.08.022

Richter, T. M., Bremer, P. J., Silcock, P., & Laing, R. M. (2018). Textile binding and release of body odor compounds measured by proton transfer reaction – mass spectrometry. Textile Research Journal, 88(22), 2559-2567. doi: 10.1177/0040517517725126

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2018). Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science & Nutrition, 58(15), 2508-2530. doi: 10.1080/10408398.2017.1329704

Conference Contribution - Published proceedings: Abstract

Silcock, P. (2018). Achieving salt reduction by asking consumers. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: In Food We Trust: Confidence Built on Science and Technology. H2-3. Retrieved from http://www.nzifst.org.nz

Zhang, Y., Macalister, M., Eyres, G., Jones, J., & Silcock, P. (2018). Characterization of smoke produced by New Zealand native plant species, Manuka. Proceedings of the 255th American Chemical Society (ACS) National Spring Meeting. Retrieved from https://www.acs.org

Liu, Y., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2018). Anti-inflammatory activity of protein gastrointestinal hydrolysate enhanced by pulsed electric fields pre-treatment of egg white. Proceedings of the New Zealand Microbiological Society (NZMS) New Zealand Society for Biochemistry and Molecular Biology (NZSBMB) Joint Annual Conference: Microbes & Molecules. (pp. 82-83). Retrieved from https://www.nzmsconference.org.nz

Chuah, J., Hale, J., Silcock, P., & Bremer, P. (2018). Considerations for developing oral probiotic foods. Proceedings of the New Zealand Microbiological Society (NZMS) New Zealand Society for Biochemistry and Molecular Biology (NZSBMB) Joint Annual Conference: Microbes & Molecules. (pp. 61). Retrieved from https://www.nzmsconference.org.nz

2017

Journal - Research Article

Philipp, C., Buckow, R., Silcock, P., & Oey, I. (2017). Instrumental and sensory properties of pea protein-fortified extruded rice snacks. Food Research International, 102, 658-665. doi: 10.1016/j.foodres.2017.09.048

Richter, T. M., Eyres, G. T., Silcock, P., & Bremer, P. J. (2017). Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer. Journal of Separation Science, 40(22), 4366-4376. doi: 10.1002/jssc.201700676

Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Research International, 100(2), 261-267. doi: 10.1016/j.foodres.2017.08.025

Schueuermann, C., Bremer, P., & Silcock, P. (2017). PTR-MS volatile profiling of Pinot Noir wines for the investigation of differences based on vineyard site. Journal of Mass Spectrometry, 52(9), 625-631. doi: 10.1002/jms.3956

Philipp, C., Oey, I., Silcock, P., Beck, S. M., & Buckow, R. (2017). Impact of protein content on physical and micro-structural properties of extruded rice starch-pea protein snacks. Journal of Food Engineering, 212, 165-173. doi: 10.1016/j.jfoodeng.2017.05.024

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2017). In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields. Food Chemistry, 231, 165-174. doi: 10.1016/j.foodchem.2017.03.136

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2017). Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiology, 64, 155-163. doi: 10.1016/j.fm.2017.01.001

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2017). Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Research International, 91, 161-170. doi: 10.1016/j.foodres.2016.12.005

Tirgar, M., Silcock, P., Carne, A., & Birch, E. J. (2017). Effect of extraction method on functional properties of flaxseed protein concentrates. Food Chemistry, 215, 417-424. doi: 10.1016/j.foodchem.2016.08.002

Journal - Professional & Other Non-Research Articles

Jones, J., Ripberger, G., Eyres, G., Silcock, P., & Archer, R. (2017). Adding value by culinary smoking. Food New Zealand, 17(3), 12-14.

Conference Contribution - Published proceedings: Abstract

Soni, A., Silcock, P., Oey, I., & Bremer, P. (2017). Germination in Bacillus cereus spores in response to heat and germinants. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S4. Retrieved from http://www.nzifst.org.nz/

Kumar, A. A., Eyres, G. T., Morgenstern, M. P., & Silcock, P. (2017). The effect of food structure and distribution of aroma compounds and their impact on sensory perception. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S1. Retrieved from http://www.nzifst.org.nz/

Liu, Y., Oey, I., Bremer, P. J., Silcock, P., & Carne, A. (2017). Pulsed electric fields (PEF) processing has potential for retaining protein solubility while enhancing the digestibility of ovomucin-depleted egg white. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 003. Retrieved from https://www.ift.org

Soni, A., Bremer, P., Silcock, P., & Oey, I. (2017). What induces B. cereus spore germination in food - heat or germinants? Proceedings of the New Zealand Microbiological Society (NZMS) Annual Conference. 151. Retrieved from http://www.nzmsconference.org.nz/

Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Thermal solubility of PEF-treated connective tissue isolated from brisket. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 12-13). Retrieved from http://www.nzifst.org.nz/

Conference Contribution - Verbal presentation and other Conference outputs

Leong, S. Y., Oey, I., Weinert, C., Mayer-Miebach, E., Egert, B., Silcock, P., … Burritt, D. J. (2017, September). Metabolites, phenolics and sensory profiling of wines produced from Pulsed Electric Fields-treated Sauvignon Blanc grapes. Verbal presentation at the 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, Norfolk, USA.

2016

Chapter in Book - Research

Alahakoon, A. U., Faridnia, F., Bremer, P. J., Silcock, P., & Oey, I. (2016). Pulsed electric fields effects on meat tissue quality and functionality. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_179-1

Journal - Research Article

Soni, A., Oey, I., Silcock, P., & Bremer, P. (2016). Bacillus spores in the food industry: A review on resistance and response to novel inactivation technologies. Comprehensive Reviews in Food Science & Food Safety, 15(6), 1139-1148. doi: 10.1111/1541-4337.12231

Peng, M., Hautus, M. J., Oey, I., & Silcock, P. (2016). Is there a generalized sweetness sensitivity for an individual? A psychophysical investigation of inter-individual differences in detectability and discriminability for sucrose and fructose. Physiology & Behavior, 165, 239-248. doi: 10.1016/j.physbeh.2016.08.004

Ting, V. J. L., Romano, A., Soukoulis, C., Silcock, P., Bremer, P. J., Cappellin, L., & Biasioli, F. (2016). Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples. Food Chemistry, 212, 543-551. doi: 10.1016/j.foodchem.2016.05.116

Schueuermann, C., Khakimov, B., Engelsen, S. B., Bremer, P., & Silcock, P. (2016). GC-MS metabolite profiling of extreme southern Pinot noir wines: Effects of vintage, barrel maturation and fermentation dominate over vineyard site and clone selection. Journal of Agricultural & Food Chemistry, 64(11), 2342-2351. doi: 10.1021/acs.jafc.5b05861

Niimi, J., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2016). Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures. Food Quality & Preference, 48, 70-80. doi: 10.1016/j.foodqual.2015.08.011

Journal - Research Other

Zardin, E., Silcock, P., Siefarth, C., Bremer, P. J., & Beauchamp, J. (2016). Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light [Short communication]. International Dairy Journal, 62, 35-38. doi: 10.1016/j.idairyj.2016.07.005

Conference Contribution - Published proceedings: Abstract

Tirgar, M., Silcock, P., & Birch, J. (2016). Extraction and characterization of protein/mucilage products in emulsion systems from flaxseed. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 102. Retrieved from https://www.ift.org

Philipp, C., Oey, I., Silcock, P., & Buckow, R. (2016). Linking microstructure, expansion, and texture of pea protein-fortified extruded snacks. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 003. Retrieved from https://www.ift.org

Richter, T., Eyres, G., Silcock, P., & Bremer, P. (2016). Identification of hop-derived aroma compounds in beer from Nelson Sauvin hops. Proceedings of the 34th Asia Pacific Convention of The Institute of Brewing and Distilling. Retrieved from http://convention2016.ibdasiapac.com.au/

Eyres, G., Gould, B., Ting, V., Leus, M., Richter, T., Silcock, P., & Bremer, P. (2016). Characterisation of New Zealand hop character and the impact of yeast strain on hop derived compounds in beer. Proceedings of the 34th Asia Pacific Convention of the Institute of Brewing and Distilling. Retrieved from http://convention2016.ibdasiapac.com.au/

Scrimgeour, J., Eyres, G., Richter, T., Silcock, P., & Bremer, P. (2016). Impact of fermentation parameters on hop derived aroma compounds in beer. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 43). Retrieved from http://www.nzifst.org.nz/conference.asp

Boland, M., Baha, C., Kaura, L., Thompson, A., Bronlunda, J., Parker, M., … Oey, I., Bremer, P., Silcock, P., & Alahakoon, A. (2016). Innovative processing technologies for meat tenderisation. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 23). Retrieved from http://www.nzifst.org.nz/conference.asp

Conference Contribution - Verbal presentation and other Conference outputs

Soni, A., Bremer, P., Oey, I., & Silcock, P. (2016, November). Control of B.cereus in the food industry. Verbal presentation at the Joint Meeting of the New Zealand Microbiological Society (NZMS) and the New Zealand Society for Biochemistry and Molecular Biology (NZSBMB), Christchurch, New Zealand.

Zareian, M., Silcock, P., & Bremer, P. (2016, November). The effect of growth medium composition on the volatile organic compounds produced by Pseudomonas spp. over time. Verbal presentation at the Joint Meeting of the New Zealand Microbiological Society (NZMS) and the New Zealand Society for Biochemistry and Molecular Biology (NZSBMB), Christchurch, New Zealand.

2015

Chapter in Book - Research

Niimi, J., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2015). Influence of cross-modal sensory interactions on cheese flavour intensity and character. In B. Guthrie, J. Beauchamp, A. Buettner & B. K. Lavine (Eds.), The chemical sensory informatics of food: Measurement, analysis, integration: ACS Symposium Series (Vol. 1191). (pp. 15-25). Washington, DC: American Chemical Society. doi: 10.1021/bk-2015-1191.ch002

Journal - Research Article

Niimi, J., Eddy, A. I., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2015). Sensory interactions between cheese aroma and taste. Journal of Sensory Studies, 30(3), 247-257. doi: 10.1111/joss.12155

Ting, V. J. L., Romano, A., Silcock, P., Bremer, P. J., Corollaro, M. L., Soukoulis, C., … Biasioli, F. (2015). Apple flavor: Linking sensory perception to volatile release and textural properties. Journal of Sensory Studies, 30(3), 195-210. doi: 10.1111/joss.12151

Yao, L., Laing, R. M., Bremer, P. J., Silcock, P. J., & Leus, M. J. (2015). Measuring textile adsorption of body odor compounds using proton-transfer-reaction mass spectrometry. Textile Research Journal, 85(17), 1817-1826. doi: 10.1177/0040517515576325

Rostás, M., Cripps, M. G., & Silcock, P. (2015). Aboveground endophyte affects root volatile emission and host plant selection of a belowground insect. Oecologia, 177(2), 487-497. doi: 10.1007/s00442-014-3104-6

Conference Contribution - Published proceedings: Full paper

Schueuermann, C., Bremer, P. J., Silcock, P., & Hayman, A. (2015). Investigation of vineyard site and grapevine clone related differences on chemical profiles of grape-derived products from a New Zealand winery. In A. J. Taylor & D. S. Mottram (Eds.), Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium. (pp. 151-154). Packington, UK: Context Products. [Full Paper]

Conference Contribution - Poster Presentation (not in published proceedings)

Wilson, T., Lusk, K., Hernandez, M., & Silcock, P. (2015, June-July). Research into the flavour profile of natural coffee. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Oey, I., Bindrich, U., Philipp, C., & Silcock, P. (2015, June-July). Properties of heat-pressure structured rice-starch, pea protein and soybean protein. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Silcock, P., & Bremer, P. (2015, June-July). Using consumer oriented quality measures to build value. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Eyres, G. T., & Silcock, P. (2015, June-July). Utilising volatile aroma analysis for understanding flavour perception. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

2014

Journal - Research Article

Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., & Everett, D. W. (2014). Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions. Journal of Food Science, 79(10), E2014-E2022. doi: 10.1111/1750-3841.12593

Beauchamp, J., Zardin, E., Silcock, P., & Bremer, P. J. (2014). Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS. Journal of Mass Spectrometry, 49(9), 952-958. doi: 10.1002/jms.3430

Silcock, P., Alothman, M., Zardin, E., Heenan, S., Siefarth, C., Bremer, P. J., & Beauchamp, J. (2014). Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage. Food Packaging & Shelf Life, 2(2), 81-90. doi: 10.1016/j.fpsl.2014.08.002

Niimi, J., Eddy, A. I., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2014). Cross-modal interaction between cheese taste and aroma. International Dairy Journal, 39(2), 222-228. doi: 10.1016/j.idairyj.2014.07.002

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2014). Aroma-taste interactions between a model cheese aroma and five basic tastes in solution. Food Quality & Preference, 31, 1-9. doi: 10.1016/j.foodqual.2013.05.017

Conference Contribution - Published proceedings: Abstract

Alothman, M., Lusk, K., Silcock, P., & Bremer, P. (2014). Consumer perception of fresh chilled pasteurized milk during storage and relationship to microbial numbers and volatile organic compound production. Proceedings of the 17th World Congress of Food Science and Technology (IUFoST): Research that Resonates. Retrieved from http://iufost2014.org/

Conference Contribution - Poster Presentation (not in published proceedings)

Fernandez-Alduenda, M. R., Lusk, K., Silcock, P., & Birch, J. (2014, July). Understanding expert tasting styles: Using descriptive cupping to analyse tasters' quality criteria. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Ting, V. J. L., Silcock, P., Bremer, P. J., & Biasioli, F. (2014, July). X-ray micro-computer tomography: Visualising apple microstructure. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

2013

Journal - Research Article

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2013). Cheddar cheese taste can be reconstructed in solution using basic tastes. International Dairy Journal, 34(1), 116-124. doi: 10.1016/j.idairyj.2013.08.003

Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., & Everett, D. W. (2013). Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chemistry, 140(1-2), 124-134. doi: 10.1016/j.foodchem.2013.02.043

Joyce, N. I., Eady, C. C., Silcock, P., Perry, N. B., & van Klink, J. W. (2013). Fast phenotyping of LFS-silenced (tearless) onions by desorption electrospray ionization mass spectrometry (DESI-MS). Journal of Agricultural & Food Chemistry, 61(7), 1449-1456. doi: 10.1021/jf304444s

Conference Contribution - Published proceedings: Full paper

Ting, V. J. L., Soukoulis, C., Aprea, E., Silcock, P., Bremer, P., Romano, A., … Biasioli, F. (2013). In-vivo volatile organic compound (VOC) release from fresh-cut apple cultivars: PTR-Quad-MS and PTR-ToF-MS. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 6th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. (pp. 229-232). Austria: Innsbruck University Press. [Full Paper]

Conference Contribution - Published proceedings: Abstract

Niimi, J., Eddy, A. I., Overington, A. R., Bremer, P. J., Silcock, P., & Delahunty, C. M. (2013). Quantification of the relative contributions of taste and aroma to cheese flavour using simultaneous gustometry olfactometry. Proceedings of the 245thAmerican Chemical Society (ACS) National Meeting & Exposition. Retrieved from http://abstracts.acs.org/chem/245nm/program/view.php?obj_id=177312&terms=

Conference Contribution - Verbal presentation and other Conference outputs

Leong, S. Y., Kethireddy, V., Burritt, D., Silcock, P., Bremer, P., & Oey, I. (2013, August). New strategy using non thermal processing: Pulsed electric field processing to improve the juice recovery of wine grapes and to accelerate the maceration time of New Zealand Pinot noir and Merlot grapes. Verbal presentation at the 19th Annual Romeo Bragato Conference, Blenheim, New Zealand.

2012

Journal - Research Article

Ting, V. J. L., Soukoulis, C., Silcock, P., Cappellin, L., Romano, A., Aprea, E., Bremer, P. J., … Biasioli, F. (2012). In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters. Journal of Food Science, 77(11), C1226-C1233. doi: 10.1111/j.1750-3841.2012.02947.x

Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., & Everett, D. W. (2012). Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth. Journal of Agricultural & Food Chemistry, 60(39), 9918-9927. doi: 10.1021/jf3028232

Verachia, W., Niven, B., Then, S., Brennan, N., Silcock, P., & Bremer, P. J. (2012). Determination of the similarity between gonads recovered from single sea urchins (Evechinus chloroticus) compared to the similarity of gonads recovered from different urchins. LWT, 49(1), 102-107. doi: 10.1016/j.lwt.2012.04.020

Benjamin, O., Silcock, P., Kieser, J. A., Waddell, J. N., Swain, M. V., & Everett, D. W. (2012). Development of a model mouth containing an artificial tongue to measure the release of volatile compounds. Innovative Food Science & Emerging Technologies, 15, 96-103. doi: 10.1016/j.ifset.2012.03.004

Heenan, S., Soukoulis, C., Silcock, P., Fabris, A., Aprea, E., Cappellin, L., … Biasioli, F. (2012). PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition. Food Chemistry, 131(2), 477-484. doi: 10.1016/j.foodchem.2011.09.010

Benjamin, O., Silcock, P., Leus, M., & Everett, D. W. (2012). Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers. Food Hydrocolloids, 27(1), 109-118. doi: 10.1016/j.foodhyd.2011.08.008

Conference Contribution - Published proceedings: Full paper

Benjamin, O., Lassé, M., Silcock, P., & Everett, D. W. (2012). Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems. International Dairy Journal, 26(1), (pp. 36-40). doi: 10.1016/j.idairyj.2011.12.007

Conference Contribution - Published proceedings: Abstract

Benjamin, O., Silcock, P., & Everett, D. (2012). Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under oral conditions. Proceedings of the International Dairy Federation (IDF) World Dairy Summit. [CD-ROM] [Abstract]

Conference Contribution - Poster Presentation (not in published proceedings)

Ting, V. J. L., Soukoulis, C., Aprea, E., Romano, A., Silcock, P., Bremer, P., … Biasioli, F. (2012, June). In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with genetic, textural and physicochemical parameters. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

2011

Chapter in Book - Other

Han, J., Silcock, P., Bell, M., & Birch, J. (2011). Lipase-catalyzed production of biodiesel from tallow [Reprint from Journal of ASTM International (2010) 7(1). doi: 10.1520/STP49365S

Journal - Research Article

Han, J., Seale, R. B., Silcock, P., McQuillan, A. J., & Bremer, P. J. (2011). The physico-chemical characterization of casein-modified surfaces and their influence on the adhesion of spores from a Geobacillus species. Biofouling, 27(5), 459-466. doi: 10.1080/08927014.2011.583984

Conference Contribution - Published proceedings: Full paper

Benjamin, O., Silcock, P., Kieser, J., Beauchamp, J., Buettner, A., & Everett, D. W. (2011). Development of model mouth to investigate the dynamic release of volatile compounds under artificial tongue pressure. In I. &. Forumeditrice (Ed.), Proceedings of the 2nd MS Food Day. (pp. 45-46). [Full Paper]

Conference Contribution - Published proceedings: Abstract

Bremer, P., Silcock, P., Phillips, K., Verachia, W., Garama, D., Then, S., Carne, A., Hamid, N., … Barker, M. (2011). How science can transform a hunter/gatherer industry like the New Zealand sea urchin (Kina) industry into a highly skilled operation. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 46). Dunedin, New Zealand: University of Otago. [Abstract]

Birch, E. J., Han, J., Silcock, P., & Bell, M. (2011). Enzymatic biodiesel production from tallow. In L. A. Dunn, C. D. Thomson & C. A. Wilson (Eds.), Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future. (pp. 49). Dunedin, New Zealand: University of Otago. [Abstract]

Conference Contribution - Poster Presentation (not in published proceedings)

Silcock, P., Soukoulis, C., Heenan, S., Biasioli, F., Aprea, E., Cappellin, L., & Gasperi, F. (2011, August). Proton transfer reaction time of flight mass spectrometry (PTR-TOF-MS) to determine changes in flavour compounds during lagrein red wine maturation in wooden and stainless steel vessels. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Benjamin, O., Silcock, P., Leus, M., & Everett, D. W. (2011, September). Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers. Verbal presentation at the 7th NIZO Dairy Conference: Flavour and Texture: Innovations in Dairy, Papendal, The Netherlands.

Benjamin, O., Silcock, P., Kieser, J., & Everett, D. W. (2011, November). A model mouth design to study the release of volatile compounds during swallowing under the influence of tongue pressure. Verbal presentation at the European Federation of Food Science & Technology (EFFoST) Annual Meeting: Process-Structure-Function Relationships, Berlin, Germany.

2010

Journal - Research Article

Overington, A., Eyres, G. T., Delahunty, C. M., Silcock, P., Niimi, J., Holland, R., & Coolbear, T. (2010). Flavour release and perception in cheese bases. Australian Journal of Dairy Technology, 65(3), 162-164.

Phillips, K., Hamid, N., Silcock, P., Sewell, M. A., Barker, M., Weaver, A., Then, S., Delahunty, C., & Bremer, P. (2010). Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads. Aquaculture, 308(1-2), 49-59. doi: 10.1016/j.aquaculture.2010.07.030

Han, J., Silcock, P., McQuillan, A. J., & Bremer, P. (2010). Self-organization of dipeptide-grafted polymeric nanoparticles film: A novel method for surface modification. European Polymer Journal, 46(9), 1824-1832. doi: 10.1016/j.eurpolymj.2010.06.007

Han, J., Silcock, P., Bell, M., & Birch, J. (2010). Lipase-catalyzed production of biodiesel from tallow. Journal of ASTM International, 7(1). doi: 10.1520/JAI102546

Niimi, J., Leus, M., Silcock, P., Hamid, N., & Bremer, P. (2010). 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. Food Chemistry, 121, 601-607. doi: 10.1016/j.foodchem.2009.12.071

Phillips, K., Hamid, N., Silcock, P., Delahunty, C., Barker, M., & Bremer, P. (2010). Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe. Journal of Food Science, 75(1), S20-S30. doi: 10.1111/j.1750-3841.2009.01388.x

Birch, J., Yap, K., & Silcock, P. (2010). Compositional analysis and roasting behaviour of gevuina and macadamia nuts. International Journal of Food Science & Technology, 45(1), 81-86. doi: 10.1111/j.1365-2621.2009.02106.x

Phillips, K., Niimi, J., Hamid, N., Silcock, P., Delahunty, C., Barker, M., … Bremer, P. (2010). Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand. LWT, 43(2), 202-213. doi: 10.1016/j.lwt.2009.08.008

Conference Contribution - Poster Presentation (not in published proceedings)

Han, J., Silcock, P., Bell, M., & Birch, J. (2010, November). Enzymatic biodiesel production from tallow. Poster session presented at the 8th Euro Fed Lipid Congress: Oils, Fats and Lipids: Health & Nutrition, Chemistry & Energy, Munich, Germany.

Raseetha, S., Heenan, S., Silcock, P., Hamid, N., & Oey, I. (2010, August). New strategy to assess the quality of horticulture products based on real time monitoring of volatile composition as a function of enzymatic changes using proton transfer reaction mass spectometry (PTR-MS): Case study on broccoli (Brassica oleracea L. italica). Poster session presented at the 5th Innovative Foods Conference: Higher Valued Foods (FIESTA), Melbourne, Australia.

2009

Journal - Research Article

Han, J., Silcock, P., McQuillan, A. J., & Bremer, P. (2009). Bovine serum albumin adsorption on N-methyl-D-glucamine modified colloidal silica. Colloids & Surfaces A, 349, 207-213. doi: 10.1016/j.colsurfa.2009.08.023

Phillips, K., Bremer, P., Silcock, P., Hamid, N., Delahunty, C., Barker, M., & Kissick, J. (2009). Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads. Aquaculture, 288(3-4), 205-215. doi: 10.1016/j.aquaculture.2008.11.026

Conference Contribution - Poster Presentation (not in published proceedings)

Niimi, J., Silcock, P., Hamid, N., Sewell, M., & Bremer, P. (2009, June). The use of gas chromatography-olfactometry-finger span cross modality matching (GC-O-FSCM) method to characterise odour active volatile compounds in the sea urchin roe, Evechinus chloroticus. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Han, J., Silcock, P., McQuillan, A. J., & Bremer, P. (2009, February). Preparation of novel surface films of diglycine-grafted polymeric nanoparticles to control protein adsorption. Poster session presented at the MacDiarmid Institute for Advanced Materials and Nanotechnology Conference (AMN-4), Dunedin, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Phillips, K., Bremer, P., Hamid, N., Silcock, P., Delahunty, C., & Barker, M. (2009, June). Factors affecting the sensory quality of sea urchin (kina) roe. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

2008

Journal - Research Article

Han, J., Silcock, P., McQuillan, A. J., & Bremer, P. (2008). Preparation and characterization of poly(styrene-alt-maleic acid)-b-polystyrene block copolymer self-assembled nanoparticles. Colloid & Polymer Science, 286(14-15), 1605-1612. doi: 10.1007/s00396-008-1934-7

Conference Contribution - Published proceedings: Abstract

Huet, C., Niimi, J., Heenan, S., Leus, M., & Silcock, P. (2008). The effect of proton transfer mass spectrometry instrumental parameters on the headspace concentration of ethyl butyrate. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.ift.org/meetings-and-events/past-meeting-resources.aspx

Conference Contribution - Poster Presentation (not in published proceedings)

McRae, V., Hamid, N., Silcock, P., & Bremer, P. (2008, November). Evaluation of fortified and commercial white breads through volatile and descriptive analysis. Poster session presented at the Functional Foods & Edible Oils Conference, Auckland, New Zealand.

2007

Conference Contribution - Poster Presentation (not in published proceedings)

Han, J., Silcock, P., McQuillan, J., & Bremer, P. (2007, February). Preparation and characterisation of poly(styrene-alt-Maleic acid)_m-b-Polystyrene_n block copolymer self-assembled nanoparticles. Poster session presented at the MacDiarmid Institute for Advanced Materials and Nanotechnology Conference (AMN-3), Wellington, New Zealand.

Zhao, J., Tan, W.-J., Birch, J., & Silcock, P. (2007, November). The use of Proton Transfer Reaction-Mass Spectrometry (PTR-MS) to follow oxidative rancidity of fish oil esters and microencapsulated fish oil powder. Poster session presented at the Functional Foods Annual Conference, Auckland, New Zealand.

Zhao, J., Tan, W.-J., Birch, J., & Silcock, P. (2007, June). The use of Proton Transfer Reaction-Mass Spectrometry (PTR-MS) to follow oxidative rancidity of fish oil esters. Poster session presented at the New Zealand Institute of Food Science and Technology Conference, Wellington, New Zealand.

Phillips, K., Delahunty, C., Bremer, P., & Silcock, P. (2007, August). Gender inequality: Issues revealed in sensory analysis of sea urchins. Poster session presented at the 7th Pangborn Sensory Science Symposium, Minneapolis, USA.

Conference Contribution - Verbal presentation and other Conference outputs

Kennedy, M., Han, J., Silcock, P., Bremer, P., & McQuillan, J. (2007, February). Attachment of proteins and bacteria to multi-layer films of poly(styrene-alt-Maleic acid)_m-b-Polystyrene_n block copolymer self-assembled nanoparticles. Verbal presentation at the MacDiarmid Institute for Advanced Materials and Nanotechnology Conference (AMN-3), Wellington, New Zealand.

Bremer, P., Silcock, P., Then, S., Delahunty, C., Weaver, A., Sewell, M., Carne, A., Verachia, W., Phillips, K., Garama, D., Tan, J., Keys, R., & Barker, M. (2007, June). We do not always notice what is under our nose: How science is transforming a hunter-gatherer industry into a highly skilled operation. Verbal presentation at the New Zealand Institute of Food Science and Technology Conference, Wellington, New Zealand.

Bremer, P., Delahunty, C., Silcock, P., Phillips, K., Kissick, K., & Barker, M. (2007, June). A prickly challenge: Sensory analysis of sea urchins. Verbal presentation at the New Zealand Institute of Food Science and Technology Conference, Wellington, New Zealand.

2006

Conference Contribution - Verbal presentation and other Conference outputs

Bremer, P., Silcock, P., Then, S., Delahunty, C., Law, R., Sewell, M., … Barker, M. (2006, June). Fortunes lost and won: Comments on turning Kina into gold. Verbal presentation at the New Zealand Institute of Food Science and Technology Conference, Auckland, New Zealand.

2005

Conference Contribution - Published proceedings: Abstract

Birch, E. J., Silcock, P., & Yap, H. K. (2005). Influence of the composition of macadamia and gevuina nuts on roasting behavior. Institute of Food Technologists Annual Meeting. Retrieved from http://ift.confex.com/ift/2005/techprogram/paper_31510.htm

Birch, J., Yap, K., & Silcock, P. (2005). The gevuina nut: A cool climate alternative to macadamia. Going Global Conference: Food on the move. (pp. 31). Dairy Industry Association of New Zealand. [Abstract]

Brennan, N. J., Silcock, P., & Bremer, P. (2005). Determining the efficacy of ″clean″, ″green″ preservatives in complex systems. Proceedings of the New Zealand Institute of Food Science and Technology Annual Conference. (pp. 35). [Abstract]

Das, S., Silcock, P., Then, S., Barker, M., Law, R., Delahunty, C., … Bremer, P. (2005). Enhancement of yield and quality of Kina roe through controlled diet. Proceedings of the New Zealand Institute of Food Science and Technology Annual Conference. (pp. 41). [Abstract]

Intellectual Property

Silcock, P. J., Bridger, L. A., Kerr, A. S. D., & Brennan, N. J. (2005). Edible film comprising a phosphoprotein derived from hydrolysed casein. (NZ530539).

2004

Conference Contribution - Verbal presentation and other Conference outputs

Silcock, P., Dufour, J.-P., Zhang, Y. E., & Ferguson, M. (2004, June). The dental benefits of a novel casein polypeptide. Verbal presentation at the NZIFST / DIANZ Joint Conference: Great Science! Great Food! Hamilton, New Zealand.

Siow, L., Silcock, P., & Dufour, J.-P. (2004, June). Effect of selected process variables on the encapsulation efficiency using complex coacervation - a preliminary study. Verbal presentation at the NZIFST / DIANZ Joint Conference: Great Science! Great Food! Hamilton, New Zealand.

2003

Chapter in Book - Research

Dufour, J.-P., Malcorps, P., & Silcock, P. J. (2003). Control of ester synthesis during brewery fermentation. In K. Smart (Ed.), Brewing yeast fermentation performance. (2nd ed.) (pp. 213-233). Oxford: Blackwell Science.

Conference Contribution - Published proceedings: Full paper

Dufour, J.-P., Wierda, R., Leus, M., Stevens, R., Silcock, P. J., & Derdelinckx, G. (2003). A novel method for the preparation of beer extracts suitable for sensory analysis and chemical characterization. Proceedings of the 29th European Brewery Convention Congress. [CD-ROM] Nürnberg, Germany: Fachverlag Hans Carl. [Full Paper]

Dufour, J.-P., Marriott, P., Reboul, E., Leus, M., & Silcock, P. J. (2003). Quantitative analysis of complex flavour mixtures using comprehensive multidimensional gas chromatography. In J.-L. le Quéré & P. X. Étiévant (Eds.), Proceedings of the 10th Weurman Flavour Research Symposium: Flavour research at the dawn of the twenty-first century. (pp. 500-505). Hants, UK: Intercept. [Full Paper]

Dufour, J.-P., Wierda, R., Delbecq, P., Leus, M., & Silcock, P. J. (2003). Influence of ethanol on solid phase microextraction of alcoholic beverage volatile compounds. In J.-L. le Quéré & P. X. Étiévant (Eds.), Proceedings of the 10th Weurman Flavour Research Symposium: Flavour research at the dawn of the twenty-first century. (pp. 584-587). Hants, UK: Intercept. [Full Paper]

Conference Contribution - Poster Presentation (not in published proceedings)

Dufour, J.-P., Wierda, R., Stevens, R., Silcock, P. J., & Derdelinckx, G. (2003, June). A novel method for the preparation of beer extracts suitable for sensory analysis and chemical characterization. Poster session presented at the Joint New Zealand Institute of Food Science and Techonology/Dairy Industry Association of New Zealand Conference, Rotorua.

2002

Conference Contribution - Published proceedings: Full paper

Dufour, J.-P., Marriott, P., Reboul, E., Leus, M., Beatson, R., & Silcock, P. (2002). Application of comprehensive multidimensional gas chromatography for high resolution analysis of hop essential oil. Proceedings of the 27th Convention of the Institute and Guild of Brewing: Asia Pacific Section. (pp. 1-5). Adelaide, Australia: Institute and Guild of Brewing. [Full Paper]

Conference Contribution - Published proceedings: Abstract

Dufour, J.-P., Marriott, P., Reboul, E., Leus, M., Beatson, R., & Silcock, P. J. (2002). High-resolution hop essential oil analysis by using a comprehensive gas chromatography methodology. Brewers Digest. 77, (pp. 36). [Abstract]

Dufour, J.-P., Klein, A., Leus, M., & Silcock, P. J. (2002). A standard mixture for assessing adsorption performances of SPME fibers as a function of extraction number. Brewers Digest. 77, (pp. 36). [Abstract]

Silcock, P. J., & Dufour, J.-P. (2002). Long lasting delivery of selenium to stock using encapsulation technology. Formulation and Delivery of Bioactives Conference. Dunedin. [Abstract]

Dufour, J.-P., Marriott, P., Reboul, E., & Silcock, P. J. (2002). High-resolution analysis of complex flavour mixtures by comprehensive multidimensional gas chromatography. NZIFST Annual Conference - Thought for Food: Celebrating Innovative Food Technology. (pp. 22). Palmerston North: NZIFST. [Abstract]

Dufour, J.-P., Klein, A., Leus, M., & Silcock, P. J. (2002). How to assess the adsorption performances of SPME fibre as a function of extraction number. NZIFST Annual Conference - Thought for Food: Celebrating Innovative Food Technology. (pp. 35). Palmerston North: NZIFST. [Abstract]

1999

Intellectual Property

Silcock, P. J., Vincent, S., Dufour, J.-P., & Kerr, A. (1999). Gum base. New Zealand Patent.

1998

Intellectual Property

Silcock, P. J., Chenery, K. R., & Dufour, J.-P. (1998). New Zealand Patent 329499. Matrix (329499).