Professor Indrawati Oey

2024

Journal - Research Article

Irvani, N., King, J., Hamzelou, S., Ji, D., Tahmasian, A., Kebede, B., Carne, A., Agyei, D., & Indrawati (2024). Impact of different food-grade protein extraction methods on the proteomic profile and potential allergenicity of Spirulina (Arthrospira platensis). Algal Research, 84, 103765. doi: 10.1016/j.algal.2024.103765

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2024). Non-linear machine learning coupled near infrared spectroscopy enhanced model performance and insights for coffee origin traceability. Journal of Near Infrared Spectroscopy. Advance online publication. doi: 10.1177/09670335241269014

Conde, L. A., Kebede, B., & Oey, I. (2024). Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance. Sustainable Food Technology. Advance online publication. doi: 10.1039/D4FB00098F

Mo, Y., McLeod, S. C., McCormack, J. C., Leong, S. Y., Conner, T. S., Oey, I., & Peng, M. (2024). Olfactory and gustatory perception among plant-based vs. omnivorous dieters: A systematic review and meta-analysis. Sustainability, 16, 6241. doi: 10.3390/su16146241

Nanashima, N., Horie, K., & Oey, I. (2024). Blackcurrant extract promotes differentiation of MC3T3‑E1 pre‑osteoblasts. Biomedical Reports, 21, 121. doi: 10.3892/br.2024.1810

Liu, Y., Oey, I., Leong, S. Y., Kam, R., Kantono, K., & Hamid, N. (2024). Pulsed electric field pretreatments affect the metabolite profile and antioxidant activities of freeze– and air–dried New Zealand apricots. Foods, 13(11), 1764. doi: 10.3390/foods13111764

Bagarinao, N. C., King, J., Leong, S. Y., Agyei, D., Sutton, K., & Oey, I. (2024). Effect of germination on seed protein quality and secondary metabolites and potential modulation by pulsed electric field treatment. Foods, 13(11), 1598. doi: 10.3390/foods13111598

Solanki, D. K., Oey, I., Prakash, S., Bhandari, B., & Sahu, J. K. (2024). Prospects of using non-thermal technologies for chia seed mucilage extraction. Sustainable Food Technology, 2, 993-1010. doi: 10.1039/D4FB00074A

Horlacher, N., Oey, I., & Leong, S. Y. (2024). Effect of pulsed electric field processing on microbial and enzyme inactivation in blended plant-based milk alternatives: A case study on a microbial challenge test for a non-presterilized oat-based beverage enriched with pea protein. Innovative Food Science & Emerging Technologies, 94, 103699. doi: 10.1016/j.ifset.2024.103699

Magpusao, J., Oey, I., & Kebede, B. (2024). Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species. Food Innovation & Advances, 3(2), 75-87. doi: 10.48130/fia-0024-0007

Johnston, C., Leong, S. Y., Teape, C., Liesaputra, V., & Oey, I. (2024). Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread. Food Chemistry, 499, 139321. doi: 10.1016/j.foodchem.2024.139321

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2024). Optimisation of vibrational spectroscopy instruments and pre-processing for classification problems across various decision parameters. Food Innovation & Advances, 3(1), 52-63. doi: 10.48130/fia-0024-0004

King, J., Leong, S. Y., Alpos, M., Johnson, C., McLeod, S., Peng, M., … Oey, I. (2024). Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety. Trends in Food Science & Technology, 147, 104466. doi: 10.1016/j.tifs.2024.104466

Li, X., Oey, I., & Kebede, B. (2024). Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach. LWT, 198, 115970. doi: 10.1016/j.lwt.2024.115970

Irvani, N., Leong, S. Y., Carne, A., Agyei, D., & Oey, I. (2024). Impact of high-speed homogenisation followed by pH treatment of Arthrospira platensis on protein accessibility and in vitro protein digestibility. Food & Bioprocess Technology, 17, 2421-2434. doi: 10.1007/s11947-023-03269-w

Conde, L. A., Kebede, B., & Oey, I. (2024). Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields. Innovative Food Science & Emerging Technologies, 92, 103578. doi: 10.1016/j.ifset.2024.103578

Magpusao, J., Oey, I., & Kebede, B. (2024). Evaluation of the bioprotective potential of gastrointestinal digest fractions of Arthrospira sp. and Nannochloropsis sp. suspensions treated with high pressure homogenisation. Sustainable Food Technology. Advance online publication. doi: 10.1039/D3FB00193H

Sim, J., Dixit, Y., McGoverin, C., Oey, I., Frew, R., Reis, M. M., & Kebede, B. (2024). Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions. Food Control, 156, 110159. doi: 10.1016/j.foodcont.2023.110159

Hawke, A. M., Trujillo, J. E., Oey, I., Giteru, S. G., & Allan, B. J. M. (2024). Exposure to petroleum-derived and biopolymer microplastics affect fast start escape performance and aerobic metabolism in a marine fish. Science of the Total Environment, 906, 167423. doi: 10.1016/j.scitotenv.2023.167423

Journal - Research Other

McLeod, S. C., McCormack, J. C., Oey, I., Conner, T. S., & Peng, M. (2024). Knowledge, attitude and practices of health professionals with regard to plant-based diets in pregnancy: A scoping review. Public Health Nutrition, 27, e170. doi: 10.1017/s1368980024001484

Lee, P. Y., Leong, S. Y., & Oey, I. (2024). Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.17515

Lee, P. Y., Leong, S. Y., & Oey, I. (2024). Response to Letter to the Editor from R. R. Patyar and S. Patyar on “Beyond the label: Investigating clinical ramifications of plant-based milk alternatives”. Trends in Food Science & Technology, 152, 104680. doi: 10.1016/j.tifs.2024.104680

Leong, S. Y., Duque, S. M. M., Conde, L. A., Khrisanapant, P., & Oey, I. (2024). Addressing the opportunities of non-thermal food processing technologies in the ASEAN region context. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.17203

Berry-Kilgour, C., Wise, L., King, J., & Oey, I. (2024). Application of pulsed electric field technology to skin engineering. Frontiers in Bioengineering & Biotechnology, 12, 1386725. doi: 10.3389/fbioe.2024.1386725

Conference Contribution - Published proceedings: Abstract

Oey, I. (2024). The future of manufacturing and process engineering for product diversity. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 45-46). Retrieved from https://nzifst.org.nz

Conference Contribution - Verbal presentation and other Conference outputs

Oey, I. (2024, June). Effect of globalization, technology advancement in society and cultural shift on food security and health: A case study of Pacific migrants in New Zealand. Verbal presentation at the 58th Otago Foreign Policy School: Global Health: Challenges and Responses, Dunedin, New Zealand.

2023

Chapter in Book - Research

Liu, Y., Leong, S. Y., & Oey, I. (2023). Applications of high-hydrostatic-pressure processing on microbial enzymes. In B. R. C. Leite Junior & A. A. L. Tribst (Eds.), Effect of high-pressure technologies on enzymes: Science and applications. (pp. 331-371). London, UK: Academic Press. doi: 10.1016/B978-0-323-98386-0.00013-0

Journal - Research Article

Johnston, C., Leong, S. Y., Teape, C., Liesaputra, V., & Oey, I. (2023). In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction. Food Research International, 174, 113630. doi: 10.1016/j.foodres.2023.113630

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

Sim, J., Dixit, Y., McGoverin, C., Oey, I., Frew, R., Reis, M. M., & Kebede, B. (2023). Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification. Food Research International, 174, 113518. doi: 10.1016/j.foodres.2023.113518

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2023). Near-infrared reflectance spectroscopy accurately predicted isotope and elemental compositions for origin traceability of coffee. Food Chemistry, 427, 136695. doi: 10.1016/j.foodchem.2023.136695

How, M. S., Hamid, N., Liu, Y., Kantono, K., Oey, I., & Wang, M. (2023). Using OPLS-DA to fingerprint key free amino and fatty acids in understanding the influence of high pressure processing in New Zealand clams. Foods, 12(6), 1162. doi: 10.3390/foods12061162

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2023). Stable isotope and trace element analyses with non-linear machine-learning data analysis improved coffee origin classification and marker selection. Journal of the Science of Food & Agriculture, 103, 4704-4718. doi: 10.1002/jsfa.12546

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

Abeywickrema, S., Ginieis, R., Oey, I., Perry, T., Keast, R. S. J., & Peng, M. (2023). Taste but not smell sensitivities are linked to dietary macronutrient composition. Appetite, 181, 106385. doi: 10.1016/j.appet.2022.106385

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

Li, X., Oey, I., Leong, S. Y., & Kebede, B. (2023). Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. Food Chemistry, 405, 134864. doi: 10.1016/j.foodchem.2022.134864

Journal - Research Other

Horlacher, N., Oey, I., & Agyei, D. (2023). Learning from tradition: Health-promoting potential of traditional lactic acid fermentation to drive innovation in fermented plant-based dairy alternatives. Fermentation, 9(5), 452. doi: 10.3390/fermentation9050452

Conference Contribution - Published proceedings: Abstract

Hayati, A., Agyei, D., & Oey, I. (2023). Free amino acid profiles of trevally frames: An insight into their utilisation. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S10. Retrieved from https://nzifst.org.nz

Hayati, A., Oey, I., & Agyei, D. (2023). Nutrient and mineral profile of snapper frames: Assessment of value of fish by-products for human consumption. Proceedings of the Graduate Research Student Symposium. (pp. 14-15). Retrieved from https://www.otago.ac.nz/graduate-research

Leong, S. Y., Johnston, C., Teape, C., Liesaputra, V., & Oey, I. (2023). High-protein bread from legumes and protein isolates to improve bread quality and nutrition. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 48-49). Retrieved from https://nzifst.org.nz

Hamid, N., Ma, Q. L., Oey, I., Farouk, M., & Kantonol, K. (2023). Beyond the heat: How non-thermal processing can change the flavour of meat products. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 37-38). Retrieved from https://nzifst.org.nz

Oey, I., Leong, S. Y., Alpos, M., Johnston, C., & Khrisanapant, P. (2023). Enhancing the nutritional and sensory properties of legumes through innovative food processing technology. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 36). Retrieved from https://nzifst.org.nz

Kebede, B., Oey, I., Eyres, G., & Bremer, P. (2023). Advanced analytical fingerprinting tools to tackle flavour-related challenges. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 11). Retrieved from https://nzifst.org.nz

Conference Contribution - Verbal presentation and other Conference outputs

Oey, I. (2023, November). Novel food processing: Opportunities for research and industry. Verbal presentation at the 7th International Food Structures, Digestion and Health (FSDH) Conference: Master Class, Tāhuna Queenstown, New Zealand.

Oey, I. (2023, November). Pulsed electric field: A proven state-of-the-art food technology for enhancing protein digestibility and palatability of edible legumes. Verbal presentation at the 7th International Food Structures, Digestion and Health (FSDH) Conference, Tāhuna 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

Irvani, N., Carne, A., Agyei, D., & Oey, I. (2022). Algae as an alternative source of protein. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 65-84). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-4

Journal - Research Article

Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2022). Effects of hydrothermal processing on volatile and fatty acids profile of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Molecules, 27(23), 8204. doi: 10.3390/molecules27238204

Conde, L. A., Kebede, B., Leong, S. Y., & Oey, I. (2022). Changes in starch in vitro digestibility and properties of cassava flour due to pulsed electric field processing. Foods, 11(22), 3714. doi: 10.3390/foods11223714

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., Sutton, K., & Oey, I. (2022). Understanding the mechanism of how pulsed electric fields treatment affects the digestibility and characteristics of starch in oat flour. Applied Sciences, 12, 10293. doi: 10.3390/app122010293

Magpusao, J., Oey, I., & Kebede, B. (2022). Changes in volatile and fatty acid compositions of selected microalgal suspensions with high pressure homogenization. Algal Research, 67, 102867. doi: 10.1016/j.algal.2022.102867

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

Ginieis, R., Abeywickrema, S., Oey, I., & Peng, M. (2022). Testing links of food-related olfactory perception to peripheral ghrelin and leptin concentrations. Frontiers in Nutrition, 9, 888608. doi: 10.3389/fnut.2022.888608

Li, X., Oey, I., & Kebede, B. (2022). Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Research International, 157, 111243. doi: 10.1016/j.foodres.2022.111243

Abeywickrema, S., Oey, I., & Peng, M. (2022). Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Quality & Preference, 100, 104612. doi: 10.1016/j.foodqual.2022.104612

Abeywickrema, S., Ginieis, R., Oey, I., & Peng, M. (2022). Olfactory and gustatory supra-threshold sensitivities are linked to ad libitum snack choice. Foods, 11, 799. doi: 10.3390/foods11060799

Ginieis, R., Abeywickrema, S., Oey, I., Keast, R. S. J., & Peng, M. (2022). Searching for individual multi-sensory fingerprints and their links with adiposity: New insights from meta-analyses and empirical data. Food Quality & Preference, 99, 104574. doi: 10.1016/j.foodqual.2022.104574

Alpos, M., Leong, S. Y., Liesaputra, V., & Oey, I. (2022). Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing. Innovative Food Science & Emerging Technologies, 75, 102892. doi: 10.1016/j.ifset.2021.102892

Abeywickrema, S., Ginieis, R., & Oey, I. (2022). An empirical evaluation of supra-threshold sensitivity measures for decremental and incremental stimulus intensity: Data from gustatory and olfactory performance. Food Quality & Preference, 97, 104457. doi: 10.1016/j.foodqual.2021.104457

Journal - Research Other

Leong, S. Y., & Oey, I. (2022). Application of novel thermal technology in foods processing. Foods, 11(1), 125. doi: 10.3390/foods11010125

Conference Contribution - Published proceedings: Abstract

Berry-Kilgour, C. R. H., Oey, I., Cabral, J. D., Dowd, G. C., & Wise, L. M. (2022). Decellularised seaweed as a novel biomaterial for treatment of skin wounds. In L. Wilson, H. Harcombe, P. Jayakaran, L. Burga, J. Antony, K. Morgaine, M. Garelja, A. Middleton, M. Anwar & T. Milne (Eds.), Proceedings of the 263rd Otago Medical School Research Society (OMSRS) Meeting: PhD Student Speaker Awards. Dunedin, New Zealand: OMSRS. Retrieved from https://ourarchive.otago.ac.nz/handle/10523/12839

Conde, L. A., Kebede, B., & Oey, I. (2022). Impact of high hydrostatic pressure and hydration level on the starch related properties of cassava flour. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Magpusao, J., Oey, I., & Kebede, B. (2022). Health-promoting properties of microalgae Arthrospira sp. and Nannochloropsis sp. treated with high pressure homogenisation. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Alpos, M., Leong, S. Y., & Oey, I. (2022). Pulsed electric fields (PEF) treatment enhanced uptake of calcium in cooked black beans: Effect on texture, in vivo mastication behaviour, and in vitro starch and protein digestibility. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Abduh, S. B. M., Leong, S. Y., Zhao, C., Baldwin, S., Burritt, D. J., Agyei, D., & Oey, I. (2022). Effect of pulsed electric fields processing on potato: Starch granule properties and kinetic of colour development during frying. Proceedings of the 21st World Congress of Food Science and Technology (IUFoST). Retrieved from https://iufost.org/

Yu, W., Singh, J., & Oey, I. (2022). Development of low glycaemic bread containing navy bean cotyledon cells. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S6. Retrieved from http://www.nzifst.org.nz

Conde, L. A., Kebede, B., & Oey, I. (2022). Impact of high hydrostatic pressure and hydration level on the starch related properties of cassava flour. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S15. Retrieved from http://www.nzifst.org.nz

Oey, I. (2022). Pulsed Electric Fields changes mastication behaviour and consumer perception of plant foods. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. Retrieved from http://www.nzifst.org.nz

2021

Chapter in Book - Research

Magpusao, J., Oey, I., & Kebede, B. (2021). Opportunities and challenges of algal protein extraction and production. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies: A comprehensive review (Vol. 3). (pp. 216-233). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.23026-6

Journal - Research Article

Horie, K., Maeda, H., Nanashima, N., & Oey, I. (2021). Potential vasculoprotective effects of blackcurrant (Ribes nigrum) extract in diabetic KK-A^y mice. Molecules, 26, 6459. doi: 10.3390/molecules26216459

Alpos, M., Leong, S. Y., Liesaputra, V., Martin, C. E., & Oey, I. (2021). Understanding in vivo mastication behaviour and in vitro starch and protein digestibility of pulsed electric field-treated black beans after cooking. Foods, 10, 2450. doi: 10.3390/foods10112540

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

Ginieis, R., Abeywickrema, S., Oey, I., Franz, E. A., Perry, T., Keast, R. S. J., & Peng, M. (2021). The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake. Appetite, 167, 105646. doi: 10.1016/j.appet.2021.105646

Mete, E. M., Haszard, J., Perry, T., Oey, I., Mann, J., & Te Morenga, L. (2021). Effect of wholegrain flour particle size in bread on glycaemic and insulinaemic response among people with risk factors for type 2 diabetes: A randomised crossover trial. Nutrients, 13(8), 2579. doi: 10.3390/nu13082579

Alpos, M., Leong, S. Y., & Oey, I. (2021). Combined effects of calcium addition and thermal processing on the texture and in vitro digestibility of starch and protein of black beans (Phaseolus vulgaris). Foods, 10(6), 1368. doi: 10.3390/foods10061368

Khrisanapant, P., Leong, S. Y., Kebede, B., & Oey, I. (2021). Effects of hydrothermal processing duration on the texture, starch and protein in vitro digestibility of cowpeas, chickpeas and kidney beans. Foods, 10(6), 1415. doi: 10.3390/foods10061415

Kantono, K., Hamid, N., Chadha, D., Ma, Q., Oey, I., & Farouk, M. (2021). Pulsed Electric Field (PEF) processing of chilled and frozen-thawed lamb meat cuts: Relationships between sensory characteristics and chemical composition of meat. Foods, 10(5), 1148. doi: 10.3390/foods10051148

Kantono, K., Hamid, N., Ma, Q., Chadha, D., & Oey, I. (2021). Consumers' perception and purchase behaviour of meat in China. Meat Science, 179, 108548. doi: 10.1016/j.meatsci.2021.108548

Magpusao, J., Giteru, S. G., Oey, I., & Kebede, B. (2021). Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species. Algal Research, 56, 102327. doi: 10.1016/j.algal.2021.102327

Arcena, M. R., Leong, S. Y., Then, S., Hochberg, M., Sack, M., Mueller, G., … Kebede, B., & Oey, I. (2021). 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. Innovative Food Science & Emerging Technologies, 70, 102698. doi: 10.1016/j.ifset.2021.102698

Chian, F. M., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2021). Effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket. Foods, 10, 512. doi: 10.3390/foods10030512

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

Horie, K., Nanashima, N., Maeda, H., Tomisawa, T., & Oey, I. (2021). Blackcurrant (Ribes nigrum L.) extract exerts potential vasculoprotective effects in ovariectomized rats, including prevention of elastin degradation and pathological vascular remodeling. Nutrients, 13(2), 560. doi: 10.3390/nu13020560

Kantono, K., Ma, Q., Hamid, N., Oey, I., & Farouk, M. (2021). Changes in physicochemical properties of chilled and frozen-thawed lamb cuts treated subjected to pulsed electric field processing. Food Research International, 141, 110092. doi: 10.1016/j.foodres.2020.110092

Giteru, S. G., Ali, M. A., & Oey, I. (2021). Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured composites. Journal of Colloid & Interface Science, 588, 531-546. doi: 10.1016/j.jcis.2020.12.075

Giteru, S. G., Ali, A., & Oey, I. (2021). Understanding the relationship between rheological characteristics of pulsed electric fields treated chitosan-zein-poly(vinyl alcohol)-polyethylene glycol composite dispersions and the structure-function of their resulting thin-films. Food Hydrocolloids, 113, 106452. doi: 10.1016/j.foodhyd.2020.106452

Journal - Research Other

Giteru, S. G., Ali, A., & Oey, I. (2021). Recent progress in understanding fundamental interactions and applications of zein. Food Hydrocolloids, 120, 106948. doi: 10.1016/j.foodhyd.2021.106948

Conference Contribution - Published proceedings: Full paper

Robinson, D., Chen, Q., Xue, B., Killeen, D., Fraser-Miller, S., Gordon, K. C., Oey, I., & Zhang, M. (2021). Genetic algorithm for feature and latent variable selection for nutrient assessment in horticultural products. Proceedings of the Congress on Evolutionary Computation (CEC). (pp. 272-279). IEEE. doi: 10.1109/CEC45853.2021.9504794

Conference Contribution - Published proceedings: Abstract

Magpusao, J., Oey, I., & Kebede, B. (2021). Rheological characterization of microalgal biomass influenced by high pressure homogenization as a structure-enabling process. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. P16. Retrieved from http://www.nzifst.org.nz/

Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2021). Effect of hydrothermal processing on the headspace volatile compounds of legumes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. P5. Retrieved from http://www.nzifst.org.nz/

Sim, J., Frew, R., Oey, I., & Kebede, B. (2021). Linking coffee quality with terroir. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S24. Retrieved from http://www.nzifst.org.nz/

Irvani, N., Oey, I., Carne, A., Agyei, D., Kebede, B., & Sim, J. (2021). Investigation of the effect of shearing and pH on extraction of soluble protein from spirulina (Arthrospira platensis). Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S23. Retrieved from http://www.nzifst.org.nz/

Odinot, H., Li, X., Oey, I., & Kebede, B. (2021). Evaluation of oat volatile flavour compounds during commercial processing. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S17. Retrieved from http://www.nzifst.org.nz/

Fitzgerald, J., Leong, S. Y., Burritt, D., & Oey, I. (2021). Can pulsed electric fields technology mitigate the symptoms of Zebra Chip disease in processed potato tubers? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S2. Retrieved from http://www.nzifst.org.nz/

Sim, J., Frew, R., Oey, I., & Kebede, B. (2021). Origin traceability of coffee and its flavours: Vibrational spectroscopy as a non-destructive technique. Proceedings of the University of Otago Student Research Symposium: Te Wānaka Rakahau: Ākoka. (pp. 56). [Abstract]

Magpusao, J., Oey, I., & Kebede, B. (2021). Potentials of using high pressure homogenisation to improve the functionality of microalgal suspension. Proceedings of the University of Otago Student Research Symposium: Te Wānaka Rakahau: Ākoka. (pp. 44). [Abstract]

2020

Journal - Research Article

Kantono, K., Hamid, N., Oey, I., Wu, Y. C., Ma, Q., Farouk, M., & Chadha, D. (2020). Effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts. Foods, 9, 1444. doi: 10.3390/foods9101444

Ma, Q., Hamid, N., Oey, I., Kantono, K., & Farouk, M. (2020). The impact of high-pressure processing on physicochemical properties and sensory characteristics of three different lamb meat cuts. Molecules, 25(11), 2665. doi: 10.3390/molecules25112665

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. Innovative Food Science & Emerging Technologies, 64, 102406. doi: 10.1016/j.ifset.2020.102406

Nanashima, N., Horie, K., Yamanouchi, K., Tomisawa, T., Kitajima, M., Oey, I., & Maeda, H. (2020). Blackcurrant (Ribes nigrum) extract prevents dyslipidemia and hepatic steatosis in ovariectomized rats. Nutrients, 12(5), 1541. doi: 10.3390/nu12051541

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

Do, D. T., Singh, J., Oey, I., & Singh, H. (2020). Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro. Food Hydrocolloids, 108, 105972. doi: 10.1016/j.foodhyd.2020.105972

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

McIntyre, S. M., Ma, Q., Burritt, D. J., Oey, I., Gordon, K. C., & Fraser-Miller, S. J. (2020). Vibrational spectroscopy and chemometrics for quantifying key bioactive components of various plum cultivars grown in New Zealand. Journal of Raman Spectroscopy, 51, 1138-1152. doi: 10.1002/jrs.5867

Kebede, B., Ting, V., Eyres, G., & Oey, I. (2020). Volatile changes during storage of shelf stable apple juice: Integrating GC-MS fingerprinting and chemometrics. Foods, 9(2), 165. doi: 10.3390/foods9020165

Cahayadi, J., Leong, S. Y., Oey, I., & Peng, M. (2020). Textural effects on perceived satiation and ad libitum intake of potato chips in males and females. Foods, 9(1), 85. doi: 10.3390/foods9010085

Giteru, S. G., Ali, M. A., & Oey, I. (2020). Optimisation of pulsed electric fields processing parameters for developing biodegradable films using zein, chitosan and poly(vinyl alcohol). Innovative Food Science & Emerging Technologies, 60, 102287. doi: 10.1016/j.ifset.2020.102287

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International, 129, 108839. doi: 10.1016/j.foodres.2019.108839

Giteru, S. G., Cridge, B., Oey, I., Ali, A., & Altermann, E. (2020). In-vitro degradation and toxicological assessment of pulsed electric fields crosslinked zein-chitosan-poly(vinyl alcohol) biopolymeric films. Food & Chemical Toxicology, 135, 111048. doi: 10.1016/j.fct.2019.111048

Do, D. T., Singh, J., Oey, I., Singh, H., Yada, R. Y., & Frostad, J. M. (2020). A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells. Food Hydrocolloids, 104, 105551. doi: 10.1016/j.foodhyd.2019.105551

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

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

Chapter in Book - Research

Leong, S. Y., Duque, S. M., Abduh, S. B. M., & Oey, I. (2019). Carbohydrates. In F. J. Barba, J. M. A. Saraiva, G. Cravotto & J. M. Lorenzo (Eds.), Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds. (pp. 171-206). Duxford, UK: Woodhead Publishing. doi: 10.1016/B978-0-12-814174-8.00006-8

Smetana, S., Terjung, N., Aganovic, K., Alahakoon, A. U., Oey, I., & Heinz, V. (2019). Emerging technologies of meat processing. In C. M. Galanakis (Ed.), Sustainable meat production and processing. (pp. 181-205). London, UK: Academic Press. doi: 10.1016/B978-0-12-814874-7.00010-9

Agyei, D., Akanbi, T. O., & Oey, I. (2019). Enzymes for use in functional foods. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 129-147). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00009-8

Journal - Research Article

Khrisanapant, P. E., Kebede, B., Leong, S. Y., & Oey, I. (2019). A comprehensive characterisation of volatile and fatty acid profiles of legume seeds. Foods, 8(12), 651. doi: 10.3390/foods8120651

Ji, D., Oey, I., & Agyei, D. (2019). Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313. LWT, 116, 108545. doi: 10.1016/j.lwt.2019.108545

Tantamacharik, T., Leong, S. Y., Leus, M. J., Eyres, G. T., Burritt, D. J., & Oey, I. (2019). Structural changes induced by pulsed electric fields increase the concentration of volatiles released in red onion (Allium cepa L. var. Red Pearl) bulbs. Foods, 8(9), 368. doi: 10.3390/foods8090368

Luo, Q., Hamid, N., Oey, I., Leong, S. Y., Kantono, K., Alfaro, A., & Lu, J. (2019). Physicochemical changes in New Zealand abalone (Haliotis iris) with varying pulsed electric field (PEF) processing and heat treatments. LWT, 115, 108438. doi: 10.1016/j.lwt.2019.108438

Abduh, S. B. M., Leong, S. Y., Agyei, D., & Oey, I. (2019). Understanding the properties of starch in potatoes (Solanum tuberosum var. Agria) after being treated with pulsed electric field processing. Foods, 8(5), 159. doi: 10.3390/foods8050159

Do, D. T., Singh, J., Oey, I., & Singh, H. (2019). Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes. Food Hydrocolloids, 96, 112-122. doi: 10.1016/j.foodhyd.2019.04.063

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

Kantono, K., Hamid, N., Oey, I., Wang, S., Xu, Y., Ma, Q., Faridnia, F., & Farouk, M. (2019). Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. Food Research International, 121, 1-11. doi: 10.1016/j.foodres.2019.03.020

Chian, F. M., Kaur, L., Oey, I., Astruc, T., Hodgkinson, S., & Boland, M. (2019). Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine Longissimus thoracis. LWT, 103, 253-259. doi: 10.1016/j.lwt.2019.01.005

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

Liu, T., Burritt, D. J., & Oey, I. (2019). Understanding the effect of pulsed electric fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system. Food Research International, 120, 560-567. doi: 10.1016/j.foodres.2018.11.006

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

Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2019). A qualitative study of Malaysian parents’ purchase intention of functional weaning foods using the theory of planned behavior. Journal of Food Products Marketing, 25(2), 187-206. doi: 10.1080/10454446.2018.1512919

Giteru, S. G., Ali, M. A., & Oey, I. (2019). Solvent strength and biopolymer blending effects on physicochemical properties of zein-chitosan-polyvinyl alcohol composite films. Food Hydrocolloids, 87, 270-286. doi: 10.1016/j.foodhyd.2018.08.006

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: Abstract

Khrisanapant, P., Kebede, B., Leong, S. Y., & Oey, I. (2019). A multivariate approach to fingerprint the headspace volatile and lipid fractions for 11 types of legume seeds. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S16. Retrieved from http://www.nzifst.org.nz

Oey, I. (2019). Pulsed Electric Field technology. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. I4-4. Retrieved from http://www.nzifst.org.nz

Conference Contribution - Poster Presentation (not in published proceedings)

Oey, I. (2019, September). Merlot wines vinified using Pulsed Electric Fields-treated grapes revealing better varietal expression under commercial winemaking practice. Poster session presented at the 3rd World Congress on Electroporation & Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies, Toulouse, France.

Conference Contribution - Verbal presentation and other Conference outputs

Oey, I. (2019, September). Pulsed electric fields induce starch structure-function modification in oat. Verbal presentation at the 3rd World Congress on Electroporation & Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies, Toulouse, France.

Oey, I. (2019, September). Implications of Pulsed Electric Field processing on food structure modifications towards the nutritional, health and consumer aspects of food product. Verbal presentation at the 3rd World Congress on Electroporation & Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies, Toulouse, France.

2018

Edited Book - Research

Roohinejad, S., Greiner, R., Oey, I., & Wen, J. (Eds.). (2018). Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. Hoboken, NJ: Wiley, 294p. doi: 10.1002/9781119247159

Chapter in Book - Research

Roohinejad, S., Oey, I., Everett, D. W., & Greiner, R. (2018). Microemulsions. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. 231-262). Hoboken, NJ: John Wiley & Sons. doi: 10.1002/9781119247159.ch9

Leong, S. Y., & Oey, I. (2018). Pulsed electric fields processing of plant-based foods: An overview. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21653-3

Leong, S. Y., Burritt, D. J., & Oey, I. (2018). Utilising pulsed electric fields processing to modify the characteristics of plant-based foods. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21347-4

Chapter in Book - Other

Roohinejad, S., Greiner, R., Oey, I., & Wen, J. (2018). Preface. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. vii). Hoboken, NJ: Wiley. doi: 10.1002/9781119247159

Journal - Research Article

Nandakumar, R., Eyres, G. T., Burritt, D. J., Kebede, B., Leus, M., & Oey, I. (2018). Impact of pulsed electric fields on the volatile compounds produced in whole onions (Allium cepa and Allium fistulosum). Foods, 7(11), 183. doi: 10.3390/foods7110183

Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G. T., … Oey, I. (2018). A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization. Foods, 7(10), 169. doi: 10.3390/foods7100169

Do, D. T., Singh, J., Oey, I., & Singh, H. (2018). Biomimetic plant foods: Structural design and functionality. Trends in Food Science & Technology, 82, 46-59. doi: 10.1016/j.tifs.2018.09.010

Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2018). Parental attitudes toward weaning practices and weaning foods for health in Malaysia. British Food Journal, 120(10), 2466-2482. doi: 10.1108/BFJ-01-2018-0031

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

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

Rodrigues, N., Peng, M., Oey, I., & Venn, B. J. (2018). Glycaemic, uricaemic and blood pressure response to beverages with partial fructose replacement of sucrose. European Journal of Clinical Nutrition, 72, 1717-1723. doi: 10.1038/s41430-018-0134-x

Leong, S. Y., Du, D., & Oey, I. (2018). Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots. Innovative Food Science & Emerging Technologies, 47, 46-55. doi: 10.1016/j.ifset.2018.01.011

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

Giteru, S. G., Oey, I., & Ali, M. A. (2018). Feasibility of using pulsed electric fields to modify biomacromolecules: A review. Trends in Food Science & Technology, 72, 91-113. doi: 10.1016/j.tifs.2017.12.009

Ginieis, R., Franz, E. A., Oey, I., & Peng, M. (2018). The “sweet” effect: Comparative assessments of dietary sugars on cognitive performance. Physiology & Behavior, 184, 242-247. doi: 10.1016/j.physbeh.2017.12.010

Liu, T., Burritt, D. J., Eyres, G. T., & Oey, I. (2018). Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers. Food Chemistry, 245, 890-898. doi: 10.1016/j.foodchem.2017.11.085

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2018). Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. International Journal of Dairy Technology, 71(1), 10-19. doi: 10.1111/1471-0307.12379

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

Sotelo, K. A. G., Hamid, N., Oey, I., Pook, C., Gutierrez-Maddox, N., Ma, Q., Leong, S. Y., & Lu, J. (2018). Red cherries (Prunus avium var. Stella) processed by pulsed electric field: Physical, chemical and microbiological analyses. Food Chemistry, 240, 926-934. doi: 10.1016/j.foodchem.2017.08.017

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

Peng, C., Svirskis, D., Lee, S. J., Oey, I., Kwak, H.-S., Chen, G., Bunt, C., & Wen, J. (2018). Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta carotene. Pharmaceutical Development & Technology, 23(7), 682-688. doi: 10.1080/10837450.2017.1287729

Conference Contribution - Published proceedings: Abstract

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

Kebede, B., Leong, S. Y., & Oey, I. (2018). An increased insight into metabolite changes during maceration of pulsed electric field pre-treated grapes: A food fingerprinting approach. Proceedings of the 19th World Congress of Food Science and Technology (IUFoST). (pp. 285). Retrieved from https://www.iufost2018.com

Conference Contribution - Verbal presentation and other Conference outputs

Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2018, June). A focus group exploration of parents' commercial weaning food purchase intentions in Malaysia. Verbal presentation at the International Food Marketing Research Symposium, Bournemouth, UK.

2017

Chapter in Book - Research

Leong, S. Y., Liu, T., Oey, I., & Burritt, D. J. (2017). Ascorbic acid in processed plant-based foods. In M. A. Hossain, S. Munné-Bosch, D. J. Burritt, P. Diaz-Vivancos, M. Fujita & A. Lorence (Eds.), Ascorbic acid in plant growth, development and stress tolerance. (pp. 431-469). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-74057-7_17

Leong, S. Y., & Oey, I. (2017). Berry juices. In I. Aguiló-Aguayo & L. Plaza (Eds.), Innovative technologies in beverage processing. (pp. 131-203). John Wiley & Sons.

Leong, S. Y., & Oey, I. (2017). Measures of food quality. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21140-2

Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.

Poojary, M. M., Roohinejad, S., Barba, F. J., Koubaa, M., Puértolas, E., Jambrak, A. R., … Oey, I. (2017). Application of pulsed electric field treatment for food waste recovery operations. In D. Miklavcic (Ed.), Handbook of electroporation. Cham, Switzerland: Springer.

Oey, I., Faridnia, F., Roohinejad, S., Leong, S. Y., Lee, P. Y., & Kethireddy, V. (2017). High hydrostatic pressure processing at high temperature: Impact on quality attributes and future outlook from consumers' perspective. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 309-372). Boca Raton, FL: CRC Press.

Oey, I., Roohinejad, S., Leong, S. Y., Faridnia, F., Lee, P. Y., & Kethireddy, V. (2017). Pulsed electric field processing: Its technological opportunities and consumer perception. In A. K. Jaiswal (Ed.), Food processing technologies: Impact on product attributes. (pp. 447-516). Boca Raton, FL: CRC Press.

Journal - Research Article

Cai, Z., Song, L., Qian, B., Xu, W., Ren, J., Jing, P., & Oey, I. (2017). Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice. Food Chemistry, 245, 463-470. doi: 10.1016/j.foodchem.2017.10.119

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

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology, 52(12), 2564-2571. doi: 10.1111/ijfs.13542

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

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

Giteru, S. G., Oey, I., Ali, M. A., Johnson, S. K., & Fang, Z. (2017). Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets. Food Control, 80, 37-44. doi: 10.1016/j.foodcont.2017.04.029

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

Nikmaram, N., Leong, S. Y., Koubaa, M., Zhu, Z., Barba, F. J., Greiner, R., Oey, I., & Roohinejad, S. (2017). Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control, 79, 62-73. doi: 10.1016/j.foodcont.2017.03.027

Leong, S. Y., Burritt, D. J., Hocquel, A., Penberthy, A., & Oey, I. (2017). The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells. Food Chemistry, 227, 404-412. doi: 10.1016/j.foodchem.2017.01.110

Liu, T., Dodds, E., Leong, S. Y., Eyres, G. T., Burritt, D. J., & Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers. Innovative Food Science & Emerging Technologies, 39, 197-208. doi: 10.1016/j.ifset.2016.12.010

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

Conference Contribution - Published proceedings: Full paper

Kaur, L., Chian, F. M., Zhu, X., Astruc, T., Oey, I., & Boland, M. J. (2017). Improving protein digestibility and texture of beef meat with novel processing technologies. In D. Troy, C. McDonnell, L. Hinds & J. Kerry (Eds.), Proceedings of the 63rd International Congress of Meat Science & Technology (ICoMST). (pp. 676-677). Wageningen, The Netherlands: Wageningen Academic. doi: 10.3921/978-90-8686-860-5

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/

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/

Chian, F. M., Kaur, L., Astruc, T., Oey, I., Hodgkinson, S., & Boland, M. (2017). The effect of pulsed electric field on bovine muscle protein digestibility in vitro. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 15). Retrieved from http://www.nzifst.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/

Oey, I. (2017). Enhancing bioactive extraction using pulsed electric field processing. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 13-14). Retrieved from http://www.nzifst.org.nz/

Giteru, S. G., Oey, I., & Ali, M. A. (2017). Effect of pulsed electric field on the rheology and microstructure of biopolymer solutions. Proceedings of the 8th International Conference on Advanced Materials and Nanotechnology (AMN8). (pp. 328). Retrieved from http://confer.co.nz/amn8/

Conference Contribution - Poster Presentation (not in published proceedings)

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2017, November). Structural, thermal, and pasting properties of pulsed electric field-treated oat flour. Poster session presented at the 7th International Symposium on Delivery of Functionality in Complex Food Systems, Auckland, New Zealand.

Abduh, S. B. M., Leong, S. Y., Agyei, D., Peng, M., & Oey, I. (2017, November). Effect of pulsed electric fields on starch digestibility of potato. Poster session presented at the 7th International Symposium on Delivery of Functionality in Complex Food Systems, Auckland, New Zealand.

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2017, September). Effect of Pulsed Electric Fields on morphological, thermal and pasting properties of oat flour. Poster session presented at the 67th Australasian Grain Science Conference, Christchurch, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Leong, S. Y., Burritt, D. J., & Oey, I. (2017, September). Modulating the bioactivity of plant foods using Pulsed Electric Fields processing. Invited presentation at the 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, Norfolk, USA.

Liu, T., Burritt, D. J., & Oey, I. (2017, September). The oxalate content of Oca (Oxalis tuberosa) tubers can be reduced by Pulsed Electric Field pretreatment. Verbal presentation at the 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, Norfolk, USA.

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

Poojary, M. M., Roohinejad, S., Koubaa, M., Barba, F. J., Passamonti, P., Jambrak, A. R., Oey, I., & Greiner, R. (2016). Impact of pulsed electric fields on enzymes. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_173-1

Oey, I., Faridnia, F., Leong, S. Y., Burritt, D. J., & Liu, T. (2016). Determination of pulsed electric fields effects on the structure of potato tubers. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_151-1

Oey, I. (2016). Effects of high pressure on enzymes. In V. M. Balasubramaniam, G. V. Barbosa-Cánovas & H. L. M. Lelieveld (Eds.), High pressure processing of food: Principles, technology and applications. (pp. 391-431). New York: Springer. doi: 10.1007/978-1-4939-3234-4_19

Journal - Research Article

Bradbury, K. E., Williams, S. M., Mann, J. I., Oey, I., Aitchison, C., Parnell, W., Fleming, L., Brown, R. C., & Skeaff, C. M. (2016). Serum and erythrocyte folate status of New Zealand women of childbearing age following a countrywide voluntary programme by the baking industry to fortify bread with folic acid. Public Health Nutrition, 19(16), 2897-2905. doi: 10.1017/S136898001600121X

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

Tylewicz, U., Aganovic, K., Vannini, M., Toepfl, S., Bortolotti, V., Rosa, M. D., Oey, I., & Heinz, V. (2016). Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques. Innovative Food Science & Emerging Technologies, 37(Part C), 352-358. doi: 10.1016/j.ifset.2016.06.012

Kethireddy, V., Oey, I., Jowett, T., & Bremer, P. (2016). Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments. International Journal of Food Microbiology, 233, 73-80. doi: 10.1016/j.ijfoodmicro.2016.06.008

Leong, S. Y., Burritt, D. J., & Oey, I. (2016). Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots. Scientific Reports, 6, 25306. doi: 10.1038/srep25306

Sharma, P., Oey, I., & Everett, D. W. (2016). Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. Food Chemistry, 207, 34-42. doi: 10.1016/j.foodchem.2016.03.076

Leong, S. Y., Burritt, D. J., & Oey, I. (2016). Effect of combining pulsed electric fields with maceration time on Merlot grapes in protecting Caco-2 cells from oxidative stress. Food & Bioprocess Technology, 9(1), 147-160. doi: 10.1007/s11947-015-1604-y

Teo, A., Dimartino, S., Lee, S. J., Goh, K. K. T., Wen, J., Oey, I., … Kwak, H.-S. (2016). Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions. Food Hydrocolloids, 56, 150-160. doi: 10.1016/j.foodhyd.2015.12.002

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2016). Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand. Food Quality & Preference, 48, 118-129. doi: 10.1016/j.foodqual.2015.09.002

Leong, S. Y., Burritt, D. J., & Oey, I. (2016). Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields. Food Chemistry, 196, 833-841. doi: 10.1016/j.foodchem.2015.10.025

Teo, A., Goh, K. K. T., Wen, J., Oey, I., Ko, S., Kwak, H.-S., & Lee, S. J. (2016). Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Food Chemistry, 197, 297-306. doi: 10.1016/j.foodchem.2015.10.086

Leong, S. Y., Oey, I., & Burritt, D. J. (2016). Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H₂O₂-induced oxidative damage. Food Chemistry, 196, 654-664. doi: 10.1016/j.foodchem.2015.09.104

Zhang, T., Lusk, K., Mirosa, M., & Oey, I. (2016). Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation. Food Quality & Preference, 48, 156-165. doi: 10.1016/j.foodqual.2015.09.006

Conference Contribution - Published proceedings: Full paper

Faridnia, F., Bremer, P., Burritt, D. J., & Oey, I. (2016). Effects of pulsed electric fields on selected quality attributes of beef outside flat (Biceps femoris). In T. Jarm & P. Kramar (Eds.), Proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies. (pp. 51-54). Singapore: Springer. doi: 10.1007/978-981-287-817-5_12

Leong, S. Y., Oey, I., & Burritt, D. J. (2016). Pulsed electric field technology enhances release of anthocyanins from grapes and bioprotective potential against oxidative stress. In T. Jarm & P. Kramar (Eds.), Proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies. (pp. 47-50). Singapore: Springer. doi: 10.1007/978-981-287-817-5_11

Conference Contribution - Published proceedings: Abstract

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

Cham Pi, N., Leong, S. Y., Burritt, D. J., & Oey, I. (2016). Tailoring the health-promoting properties of cherries through smart selection pulsed elctric fields conditions that promote the release of anthocyanins. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 083. Retrieved from https://www.ift.org

Leong, S. Y., Tantamacharik, T., Burritt, D. J., Eyres, G., Leus, M., & Oey, I. (2016). Structural changes induced by pulsed electric field treatment on red onion bulb and the impact on onion volatiles formation. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 075. Retrieved from https://www.ift.org

Leong, S. Y., Rozhkova, A., Oey, I., Weinert, C., Egert, B., Mayer-Miebach, E., … Burritt, D. J. (2016). Effect of Pulsed Electric Field-assisted vinification on New Zealand Sauvignon Blanc grapes: Using GCxGC-qMS analysis as an untargeted global metabolomics approach. Proceedings of the Max Rubner Conference: Food Metabolomics. (pp. 37). Karlsruhe, Germany: MRI. Retrieved from https://www.openagrar.de

Hu, Z., Ali, A., & Oey, I. (2016). Effect of polyethylene glycol (PEG400) and chitosan and the physical and mechanical properties of zein-containing film. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 49-50). Retrieved from http://www.nzifst.org.nz/conference.asp

Treadwell, M., Liu, T., Hochberg, M., Sack, M., Müller, G., & Oey, I. (2016). Effect of Pulsed Electric Field processing on the maceration time required for red wine grapes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 43-44). 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

Greiner, R., & Oey, I. (2016). Improvement of food quality using phytases. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 21-22). Retrieved from http://www.nzifst.org.nz/conference.asp

Conference Contribution - Poster Presentation (not in published proceedings)

Leong, S. Y., Weinert, C. H., Egert, B., Mayer-Miebach, E., Rozhkova, A., Hofmann, R. W., Burritt, D. J., … Oey, I., & Kulling, S. E. (2016, November). Metabolite profiling of red wine produced from Pulsed Electric Field-treated Pinot Noir grapes using untargeted GCxGC-qMS metabolomics analysis. Poster session presented at the 30th European Federation of Food Science and Technology (EFFoST) International Conference, Vienna, Austria.

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.

2015

Journal - Research Article

Faridnia, F., Burritt, D. J., Bremer, P. J., & Oey, I. (2015). Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements. Food Research International, 77(3), 556-564. doi: 10.1016/j.foodres.2015.08.028

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice. Food Quality & Preference, 46, 1-8. doi: 10.1016/j.foodqual.2015.06.016

Leong, S.-Y., Oey, I., Clapperton, D., Aganovic, K., & Toepfl, S. (2015). Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes). International Journal of Food Science & Technology, 50(8), 1757-1763. doi: 10.1111/ijfs.12836

Leong, S. Y., Oey, I., & Burritt, D. J. (2015). A novel strategy using pulsed electric fields to modify the thermostability of ascorbic acid oxidase in different carrot cultivars. Food & Bioprocess Technology, 8(4), 811-823. doi: 10.1007/s11947-014-1448-x

Sotelo, K. A. G., Hamid, N., Oey, I., Gutierrez-Maddox, N., Ma, Q., & Leong, S. Y. (2015). Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella). Molecules, 20(3), 5223-5238. doi: 10.3390/molecules20035223

Sharma, P., Oey, I., & Everett, D. W. (2015). Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment. Food Hydrocolloids, 47, 99-107. doi: 10.1016/j.foodhyd.2015.01.023

Ha, T. V. A., Kim, S., Choi, Y., Kwak, H.-S., Lee, S.-J., Wen, J., Oey, I., & Ko, S. (2015). Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract. Food Chemistry, 178, 115-121. doi: 10.1016/j.foodchem.2015.01.048

Roohinejad, S., Oey, I., Wen, J., Lee, S. J., Everett, D. W., & Burritt, D. J. (2015). Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length. Food Chemistry, 174, 270-278. doi: 10.1016/j.foodchem.2014.11.056

Faridnia, F., Ma, Q. L., Bremer, P. J., Burritt, D. J., Hamid, N., & Oey, I. (2015). Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science & Emerging Technologies, 29, 31-40. doi: 10.1016/j.ifset.2014.09.007

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment. Food Quality & Preference, 40(Part A), 16-23. doi: 10.1016/j.foodqual.2014.08.006

Conference Contribution - Published proceedings: Abstract

Leong, S. Y., Oey, I., & Burritt, D. (2015). Evaluation of the influence of pulsed electric field on the release of anthocyanin from merlot grapes and on biological functionalities. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 047. Retrieved from https://www.ift.org

Bradbury, K. E., Williams, S. M., Mann, J. I., Oey, I., Aitchison, C., Parnell, W., Fleming, L., Brown, R. C., & Skeaff, C. (2015). Blood folate status of NZ women after a countrywide voluntary programme by the bakingindustry to fortify bread with folate. Proceedings of the Nutrition Society of Australia, 39, (pp. 71). Sydney, Australia: Nutrition Society of Australia. [Abstract]

Conference Contribution - Poster Presentation (not in published proceedings)

Teo, A., Dimartino, S., Goh, K. K. T., Wen, J., Oey, I., Ko, S., … Lee, S. (2015, June-July). Characterisation of interfacial bi-layer or complex structures of Nano emulsions coated with WPI and lactoferrin studied by Quartz Crystal Microbalance with Dissipation (QCM-D). Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Faridnia, F., Burritt, D., Bremer, P., & Oey, I. (2015, June-July). Effects of pulsed electric fields on cell permeability and integrity of potato tubers. 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

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015, June-July). Chinese consumers' perceptions and acceptance of beverages treated using thermal, high hydrostatic pressure processing and pulsed electric field technologies. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

2014

Journal - Research Article

Roohinejad, S., Middendorf, D., Burritt, D. J., Bindrich, U., Everett, D. W., & Oey, I. (2014). Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H₂O₂. Food Research International, 66, 469-477. doi: 10.1016/j.foodres.2014.10.012

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2014). Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. International Dairy Journal, 39(1), 146-156. doi: 10.1016/j.idairyj.2014.06.003

Roohinejad, S., Oey, I., Everett, D. W., & Niven, B. E. (2014). Evaluating the effectiveness of β-carotene extraction from pulsed electric field-treated carrot pomace using oil-in-water microemulsion. Food & Bioprocess Technology, 7(11), 3336-3348. doi: 10.1007/s11947-014-1334-6

Leong, S. Y., Richter, L.-K., Knorr, D., & Oey, I. (2014). Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes). Innovative Food Science & Emerging Technologies, 26, 159-167. doi: 10.1016/j.ifset.2014.04.004

Faridnia, F., Bekhit, A. E.-D. A., Niven, B., & Oey, I. (2014). Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles. International Journal of Food Science & Technology, 49(11), 2339-2347. doi: 10.1111/ijfs.12532

Roohinejad, S., Everett, D. W., & Oey, I. (2014). Effect of pulsed electric field processing on carotenoid extractability of carrot purée. International Journal of Food Science & Technology, 49(9), 2120-2127. doi: 10.1111/ijfs.12510

Sharma, P., Oey, I., & Everett, D. W. (2014). Effect of pulsed electric field processing on the functional properties of bovine milk. Trends in Food Science & Technology, 35(2), 87-101. doi: 10.1016/j.tifs.2013.11.004

Raseetha, S., Oey, I., Burritt, D., & Hamid, N. (2014). Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage. International Journal of Food Science & Technology, 49, 280-287. doi: 10.1111/ijfs.12447

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014). The role of personal values in Chinese consumers’ food consumption decisions: A case study of healthy drinks. Appetite, 73, 95-104. doi: 10.1016/j.appet.2013.11.001

Sharma, P., Bremer, P., Oey, I., & Everett, D. W. (2014). Bacterial inactivation in whole milk using pulsed electric field processing. International Dairy Journal, 35(1), 49-56. doi: 10.1016/j.idairyj.2013.10.005

Conference Contribution - Published proceedings: Abstract

Sotelo, K. A. G., Oey, I., Leong, S. Y., Ma, Q., Gutierrez-Maddox, N., & Hamid, N. (2014). Effect of pulsed electric field processing on the physiochemical, flavour quality, and functional properties of cherry fruit chunks in solution. Journal of Food Processing & Technology, 5(4). doi: 10.4172/2157-7110.S1.006

Faridnia, F., Bremer, P., Burritt, D. J., & Oey, I. (2014). Combined effects of pulsed electric field processing on selected quality attributes of beef outside flat (Biceps femoris) [Verbal presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Faridnia, F., Bremer, P., Burritt, D. J., & Oey, I. (2014). Combined effects of pulsed electric field processing on selected quality attributes of beef outside flat (Biceps femoris) [Poster presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Roohinejad, S., Whitmore, G., Bremer, P., Everett, D. W., & Oey, I. (2014). Combined effect of thermal and pulsed electric field processing on the physicochemical properties of β-carotene fortified water [Poster presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Roohinejad, S., Whitmore, G., Bremer, P., Everett, D. W., & Oey, I. (2014). Combined effect of thermal and pulsed electric field processing on the physicochemical properties of β-carotene fortified water [Verbal presentation]. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. Retrieved from http://www.am-fe.ift.org

Conference Contribution - Poster Presentation (not in published proceedings)

Roohinejad, S., Oey, I., Everett, D. W., & Wen, J. (2014, July). Effect of oil type and fatty acid chain length on the formation of β-carotene microemulsions for application in food science. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Leong, S. Y., Richter, L.-K., Knon, D., & Oey, I. (2014, July). Pulsed electric field improves processing line of frozen or canned carrots through efficient enzyme inactivation and cutting force reduction. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Sotelo, K. A., Hamid, N., & Oey, I. (2014, July). Effect of pulsed electric field processing on the physiochemical, flavour quality, and functional properties of cherry fruit chunks in solution. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014, July). The effect of information on Chinese consumers' perceptions of high pressure processing and pulsed-electric field technologies and their treated food products. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Kethireddy, V., Leong, S. Y., Bremer, P., & Oey, I. (2014, July). Effect of pulsed electric field processing on natural wine yeast during maceration of New Zealand grown Merlot. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Oey, I. (2014, July). PEF potential applications for New Zealand industries. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

2013

Journal - Research Article

Leong, S. Y., & Oey, I. (2013). Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes). Food Chemistry, 146, 538-547. doi: 10.1016/j.foodchem.2013.09.096

Raseetha, S., Oey, I., Burritt, D. J., Heenan, S., & Hamid, N. (2013). Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica). LWT, 54(1), 216-223. doi: 10.1016/j.lwt.2013.05.024

Woolf, A. B., Wibisono, R., Farr, J., Hallett, I., Richter, L., Oey, I., Wohlers, M., … Requejo-Jackman, C. (2013). Effect of high pressure processing on avocado slices. Innovative Food Science & Emerging Technologies, 18, 65-73. doi: 10.1016/j.ifset.2013.02.011

Raseetha, S., Leong, S. Y., Burritt, D. J., & Oey, I. (2013). Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing. Food Chemistry, 138(2-3), 1360-1369. doi: 10.1016/j.foodchem.2012.09.126

Conference Contribution - Published proceedings: Abstract

Leong, S. Y., Richter, L., Knorr, D., & Oey, I. (2013). Use of pulsed electric field processing to inactivate enzymes and reduce cutting force of carrots. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting. 037-03. Retrieved from https://www.ift.org/

Sharma, P., Bremer, P., Oey, I., & Everett, D. (2013). Effect of PEF pasteurization on bovine raw milk components. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting. Retrieved from http://www.ift.org/meetings-and-events.aspx

Conference Contribution - Poster Presentation (not in published proceedings)

Leong, S. Y., Clapperton, D., & Oey, I. (2013, July). Impact of pulsed electric field processing on peroxidase and carotenoids in carrot smoothies. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Faridnia, F., & Oey, I. (2013, July). Effect of pulsed electric field processing (PEF) on selected quality traits of beef longissimus dorsi muscles. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2013, July). Thinking about exporting to China? Experiences and reflections when conducting consumer research in China. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

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.

Sharma, P., Bremer, P., Oey, I., & Everett, D. (2013, July). Pulsed electric field pasturisation and its effect on milk components. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

2012

Chapter in Book - Research

Bekhit, A. E.-D., & Oey, I. (2012). Kiwifruit. In M. Siddiq (Ed.), Tropical and subtropical fruits: Postharvest physiology, processing and packaging. (pp. 479-502). Ames, IA: Wiley-Blackwell.

Journal - Research Article

Leong, S. Y., & Oey, I. (2012). Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chemistry, 134(4), 2075-2085. doi: 10.1016/j.foodchem.2012.04.002

Leong, S. Y., & Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry, 133(4), 1577-1587. doi: 10.1016/j.foodchem.2012.02.052

Wawire, M., Oey, I., Mathooko, F. M., Njoroge, C. K., Shitanda, D., Sila, D., & Hendrickx, M. (2012). Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata). Journal of Food Composition & Analysis, 25(2), 160-165. doi: 10.1016/j.jfca.2011.11.003

Conference Contribution - Poster Presentation (not in published proceedings)

Raseetha, S., Oey, I., Heenan, S., Burritt, D., & Hamid, N. (2012, June). Chemometric modeling to correlate volatile profle and antioxidant enzymes: Case study on broccoli (Brassica oleracea L. var. italica) florets after harvest. Poster session presented at the Institute of Food Technologists (IFT) Annual Meeting + Food Expo, Las Vegas, USA.

Woolf, A., Wibisono, R., Farr, J., Wohler, M., Oey, I., Hallett, I., … Requejo-Jackman, C. (2012, October). High pressure processing of avocado slices. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Sharma, P., Bremer, P., Oey, I., & Everett, D. (2012, October). Effect of pulsed electric field processing on whole milk. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Roohinejad, S., Oey, I., & Everett, D. W. (2012, October). Effect of pulsed electric field treatment time and frequency on the extraction of carotenoids from New Zealand carrot puree. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Leong, S. Y., Clapperton, D., & Oey, I. (2012, October). Stability of peroxidase and carotenoids in carrot smoothie towards pulsed electric field processing. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2012, October). Cross-cultural evaluation of consumers' perceptions towards high pressure processing technology. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Leong, S. Y., & Oey, I. (2012, June). Comparisons of conventional processing methods on the stability of phytochemical compounds in summer fruits and vegetables. 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.

Raseetha, S., Oey, I., Burritt, D. J., Heenan, S., & Hamid, N. (2012, June). Quality evaluation of fresh-cut broccoli florets (Brassica oleracea L. Italica). 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.

Bradbury, K., Williams, S., Oey, I., Mann, J., & Skeaff, C. M. (2012, July). Serum and erythrocyte folate status of New Zealand women of childbearing age following the introduction of a new voluntary bread folic acid fortification programme. Poster session presented at the Federation of American Societies for Experimental Biology (FASEB) Summer Research Conferences: Folic Acid, Vitamin B12 & One Carbon Metabolism, Crete, Greece.

Conference Contribution - Verbal presentation and other Conference outputs

Oey, I. (2012, June). New advancements on pulsed electric field processing and challenges for New Zealand. Verbal presentation at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Let's Talk: Co-operation, Collaboration, Communication, Hamilton, New Zealand.

2011

Journal - Research Article

Landfeld, A., Matser, A., Strohalm, J., Oey, I., Van der Plancken, I., Grauwet, T., … Houska, M. (2011). Can qualitatively similar temperature-histories be obtained in different pilot HP units? Innovative Food Science & Emerging Technologies, 12(3), 226-234. doi: 10.1016/j.ifset.2011.02.007

Wawire, M., Oey, I., Mathooko, F., Njoroge, C., Shitanda, D., & Hendrickx, M. (2011). Thermal stability of ascorbic acid and ascorbic acid oxidase in African cowpea leaves (Vigna unguiculata) of different maturities. Journal of Agricultural & Food Chemistry, 59(5), 1774-1783. doi: 10.1021/jf103469n

Raseetha, S., Heenan, S. P., Oey, I., Burritt, D. J., & Hamid, N. (2011). A new strategy to assess the quality of broccoli (Brassica oleracea L. Italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Innovative Food Science & Emerging Technologies, 12(2), 197-205. doi: 10.1016/j.ifset.2010.12.005

Conference Contribution - Published proceedings: Full paper

Woolf, A. B., Wibisono, R., Farr, J., Wohlers, M., Oey, I., Hallett, I., … Requejo-Jackman, C. (2011). High pressure processing: Novel technology for preserving avocado slices. Proceedings of the VIIth World Avocado Congress. Retrieved from http://www.avocadosource.com/

Conference Contribution - Published proceedings: Abstract

Oey, I., Khrisanapant, P. E., & Fleming, J. S. (2011). Influencing consumer perception and choice related to food and health. 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. 31). Dunedin, New Zealand: University of Otago. [Abstract]

Conference Contribution - Poster Presentation (not in published proceedings)

Leong, S. Y., & Oey, I. (2011, June-July). Evaluation of phytochemical compounds in summer fruits and vegetables grown in Otago. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Oey, I., Verlinde, P., & Hendrickx, M. (2011, June-July). Folate stability and polyglutamate profile of vegetables after high hydrostatic pressure processing. Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Leong, S. Y., & Oey, I. (2011, August). Phytochemical content of summer fruits and vegetables grown in the Otago region. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Woolf, A. B., Wibisono, R., Farr, J., Richter, L., Wohler, M., Oey, I., … Requejo-Jackman, C. (2011, August). Early findings on high pressure processing of NZ avocado fruit slices. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Wawire, M. M., Oey, I., Mathooko, F. M., Njoroge, C. K., Shitanda, D., & Hendrickx, M. (2011, August). Stability of ascorbic acid oxidase in African cowpea leaves (Vigna unguiculatta) at different maturity stages. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Roohinejad, S., Oey, I., Everett, D. W., & Burritt, D. J. (2011, August). Physicochemical modification of pectin: Characterization and evaluation of its new properties. Poster session presented at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Raseetha, S., Heenan, S. P., Oey, I., Burritt, D. J., & Hamid, N. (2011, August). Fingerprinting technique as a tool to assess the quality of broccoli (Brassica oleracea L. italica) based on volatiles release and enzyme activity. 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

Oey, I. (2011, November). Preventing loss of key nutrients during high pressure and thermal treatment of foods. Verbal presentation at the Functional Foods Symposium: Foods for Health & Wellness: Perspectives for Industry: Whole Foods and Novel Ingredients, Auckland New Zealand.

Oey, I., & Araya, X. T. (2011, June-July). HPP research and practise in New Zealand. Verbal presentation at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Science to Reality: New Zealand and Beyond, Rotorua, New Zealand.

Oey, I. (2011, August). Use of food processing to increase stability and functionality of bioactive compounds in horticultural produce. Verbal presentation at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand.

Working Paper; Discussion Paper; Technical Report

Bradbury, K. E., Skeaff, C. M., Oey, I., Williams, S., & Mann, J. (2011). Monitoring voluntary fortification of bread with folic acid [MAF Technical Paper No: 2011/103]. Wellington, New Zealand: Ministry of Agriculture and Forestry. 51p.

2010

Chapter in Book - Research

Oey, I. (2010). Effect of novel food processing on fruit and vegetable enzymes. In A. Bayindirli (Ed.), Enzymes in fruit and vegetable processing: Chemistry and engineering applications. (pp. 245-312). Boca Raton, FL: CRC Press. doi: 10.1201/9781420094343-c10

Journal - Research Article

Verbeyst, L., Oey, I., Van der Plancken, I., Hendrickx, M., & Van Loey, A. (2010). Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chemistry, 123(2), 269-274. doi: 10.1016/j.foodchem.2010.04.027

Munyaka, A. W., Oey, I., Van Loey, A., & Hendrickx, M. (2010). Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica). Food Chemistry, 120(2), 591-598. doi: 10.1016/j.foodchem.2009.10.029

Verlinde, P. H. C. J., Oey, I., Lemmens, L., Deborggraeve, W. M., Hendrickx, M. E., & Van Loey, A. M. (2010). Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments. Journal of Agricultural & Food Chemistry, 58(10), 6190-6199. doi: 10.1021/jf9041134

Munyaka, A. W., Makule, E. E., Oey, I., Van Loey, A., & Hendrickx, M. (2010). Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica). Journal of Food Science, 75(4), C336-C340. doi: 10.1111/j.1750-3841.2010.01573.x

Munyaka, A. W., Verlinde, P., Mukisa, I. M., Oey, I., Van Loey, A., & Hendrickx, M. (2010). Influence of thermal processing on hydrolysis and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum). Journal of Agricultural & Food Chemistry, 58(7), 4230-4240. doi: 10.1021/jf100004w

Conference Contribution - Published proceedings: Abstract

Oey, I. (2010). Development of functional foods based on intelligent choice of food ingredients and processing condition. Proceedings of the Japan-New Zealand Joint Workshop on Functional Food. Retrieved from http://www.jst.go.jp/sicp/ws2010_nz/abstract/abstract_13.pdf

Conference Contribution - Poster Presentation (not in published proceedings)

Raseetha, S., Oey, I., Heenan, S., & Hamid, N. (2010, June). Effect of mechanical treatments on the volatile profile of broccoli (Brassica oleracea L. italica). Poster session presented at the New Zealand Institute of Food Science & Technology Inc (NZIFST) Conference: Inspiration → Prosperity, Auckland, New Zealand.

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.

Conference Contribution - Verbal presentation and other Conference outputs

Oey, I. (2010, August). Value addition of fruit and vegetable products by high pressure processing. Verbal presentation at the 5th Innovative Foods Conference: Higher Valued Foods (FIESTA), Melbourne, Australia.

Other Research Output

Oey, I. (2010, June). Does processing make your food healthier? University of Otago, Dunedin, New Zealand. [Inaugural Professorial Lecture].

2009

Journal - Research Article

Munyaka, A. W., Oey, I., Verlinde, P., Van Loey, A., & Hendrickx, M. (2009). Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica). Food Chemistry, 117(3), 568-575. doi: 10.1016/j.foodchem.2009.04.036

Verlinde, P. H. C. J., Oey, I., Deborggraeve, W. M., Hendrickx, M. E., & Van Loey, A. M. (2009). Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure—thermal treatments. Journal of Agricultural & Food Chemistry, 57(15), 6803-6814. doi: 10.1021/jf900832g

Lemmens, L., Van Buggenhout, S., Oey, I., Van Loey, A., & Hendrickx, M. (2009). Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots. Food Research International, 42(9), 1323-1330. doi: 10.1016/j.foodres.2009.04.006

Van Eylen, D., Bellostas, N., Strobel, B. W., Oey, I., Hendrickx, M., Van Loey, A., … Sørensen, J. C. (2009). Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleracea L. cv italica) heads. Food Chemistry, 112(3), 646-653. doi: 10.1016/j.foodchem.2008.06.025

Conference Contribution - Published proceedings: Full paper

Lemmens, L., Van Buggenhout, S., Oey, I., Van Loey, A., & Hendrickx, M. (2009). Structural quality of carrots in relation to β-carotene in vitro bio-accessibility. Proceedings of the 5th International Symposium on Food Rheology and Structure (ISFRS). (pp. 462-465). Retrieved from http://www.isfrs.ethz.ch/proc/2009_proc

2008

Chapter in Book - Research

Oey, I., Duvetter, T., Sila, D. N., van Eyelen, D., Van Loey, A., & Hendrickx, M. (2008). High pressure processing to optimise the quality of in-pack processed fruit and vegetables. In P. Richardson (Ed.), In-pack processed foods: Improving quality. (pp. 338-357). Cambridge, UK: Woodhead.

Journal - Research Article

Van Eylen, D., Oey, I., Hendrickx, M., & Van Loey, A. (2008). Behavior of mustard seed (Sinapis alba L.) myrosinase during temperature/pressure treatments: A case study on enzyme activity and stability. European Food Research & Technology, 226, 545-553. doi: 10.1007/s00217-007-0569-0

Van der Plancken, I., Grauwet, T., Oey, I., Van Loey, A., & Hendrickx, M. (2008). Impact evaluation of high pressure treatment on foods: Considerations on the development of pressure—temperature—time integrators (pTTIs). Trends in Food Science & Technology, 19(6), 337-348. doi: 10.1016/j.tifs.2007.10.004

Verlinde, P., Oey, I., Hendrickx, M., & Van Loey, A. (2008). High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue. Food Chemistry, 111(1), 220-229. doi: 10.1016/j.foodchem.2008.03.065

Van Eylen, D., Oey, I., Hendrickx, M., & Van Loey, A. (2008). Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability. Journal of Food Engineering, 89(2), 178-186. doi: 10.1016/j.jfoodeng.2008.04.016

Oey, I., Lille, M., Van Loey, A., & Hendrickx, M. (2008). Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: A review. Trends in Food Science & Technology, 19(6), 320-328. doi: 10.1016/j.tifs.2008.04.001

Oey, I., Van der Plancken, I., Van Loey, A., & Hendrickx, M. (2008). Does high pressure processing influence nutritional aspects of plant based food systems? Trends in Food Science & Technology, 19, 300-308. doi: 10.1016/j.tifs.2007.09.002

Conference Contribution - Published proceedings: Full paper

Nguyen, M. T., Oey, I., Van Loey, A., & Hendrickx, M. (2008). Effect of ascorbic acid on 5-formyltetrahydrofolic acid stability during thermal and/or high pressure processing. In L. N. Binh & N. M. Thuy (Eds.), Proceedings of the 1st Conference on Food Science and Technology. [CD-ROM], (pp. 208-212). [Full Paper]

Nguyen, M. T., Oey, I., Van Loey, A., & Hendrickx, M. (2008). Understanding the mechanism and kinetics of 5-CHOH₄PteGlu degradation during thermal treatment. In L. N. Binh & N. M. Thuy (Eds.), Proceedings of the 1st Conference on Food Science and Technology. [CD-ROM], (pp. 203-207). [Full Paper]

Oey, I., Nguyen, M. T., Verlinde, P., Van Loey, A., & Hendrickx, M. (2008). Overview on effects of thermal and high pressure processing on health related compounds in plant based foods: Case study on folates. In L. N. Binh & N. M. Thuy (Eds.), Proceedings of the 1st Conference on Food Science and Technology. [CD-ROM], (pp. 194-197). [Full Paper]

Conference Contribution - Published proceedings: Abstract

Verlinde, P. H., Oey, I., Hendrickx, M., & Van Loey, A. (2008). Influence of high hydrostatic pressure treatments on folate stability and folylpolyglutamate profile changes in broccoli (Brassica oleraceae). 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

Oey, I., Verlinde, P., Van Eylen, D., Knorr, D., Van Loey, A., & Hendrickx, M. (2008). Whether pulsed-electric field processing be used to blanch vegetables: Study on quality and nutritional properties of broccoli (Brassica oleracea cv. italica). 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

2007

Journal - Research Article

Van Eylen, D., Oey, I., Hendrickx, M., & Van Loey, A. (2007). Kinetics of the stability of broccoli (Brassica oleracea cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments. Journal of Agricultural & Food Chemistry, 55, 2163-2170. doi: 10.1021/jf062630b

Verlinde, P. H. C. J., Oey, I., Hendrickx, M. E., Van Loey, A. M., & Temme, E. H. M. (2007). L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men. European Journal of Clinical Nutrition, 62, 1224-1230. doi: 10.1038/sj.ejcn.1602840

Conference Contribution - Verbal presentation and other Conference outputs

Nguyen, M. T., Oey, I., Hendrickx, M., & Van Loey, A. (2007, November). Kinetic modeling of 5-methyl and 5-formyltetrahydrofolic acid degradation during temperature and high pressure treatments. Verbal presentation at the International Workshop on Food Safety and Processing Technology, Ho Chi Minh City, Vietnam.

2006

Journal - Research Article

Oey, I., Verlinde, P., Hendrickx, M., & Van Loey, A. (2006). Temperature and pressure stability of L-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study. European Food Research & Technology, 223, 71-77. doi: 10.1007/s00217-005-0123-x

Nguyen, M. T., Oey, I., Hendrickx, M., & Van Loey, A. (2006). Kinetics of (6R,S) 5-formyltetrahydrofolic acid isobaric–isothermal degradation in a model system. European Food Research & Technology, 223, 325-331. doi: 10.1007/s00217-005-0207-7

Van Eylen, D., Indrawati, Hendrickx, M., & Van Loey, A. (2006). Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase. Food Chemistry, 97(2), 263-271. doi: 10.1016/j.foodchem.2005.03.046

Conference Contribution - Published proceedings: Full paper

Nguyen, M. T., Oey, I., Hendrickx, M., & Van Loey, A. (2006). Effect of pressure and temperature combination on the stability of (6R,S) 5-methyl and (6R,S) 5-formyltetrahydrofolic acid in model system. Communications in Agricultural and Applied Biological Sciences. 71(1), (pp. 291-295). [Full Paper]

Oey, I., Verlinde, P., Nguyen, M. T., Arroqui, C., Hendrickx, M., & Van Loey, A. (2006). Optimizing intrinsic and extrinsic process factors to minimize folate loss in fruit and vegetables. Proceedings of the 13th World Congress of Food Science & Technology (IUFoST): Food is Life. (pp. 1959-1961). doi: 10.1051/IUFoST:20060327

Verlinde, P., Zulueta Albelda, A., Oey, I., Temme, E., Hendrickx, M., & Van Loey, A. (2006). Nonenzymatic glycation reaction of folate with reducing sugars: A case study on [6S]-5-methyltetrahydrofolate and fructose. Proceedings of the 13th World Congress of Food Science & Technology (IUFoST): Food is Life. (pp. 1151-1153). doi: 10.1051/IUFoST:20060424

Conference Contribution - Published proceedings: Abstract

Oey, I., Verlinde, P., Van Loey, A., & Hendrickx, M. (2006). Vitamin stability under high pressure processing: Case study on folate. 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

Van Eylen, D., Oey, I., Hendrickx, M., Van Loey, A., & Leuven, K. U. (2006). Inactivation kinetics during combined temperature-pressure treatments of endogenous myrosinase in broccoli juice. 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

Rodrigo, D., Jolie, R., Van Loey, A., Hendrickx, M. E., & Oey, I. (2006). Combined thermal and high pressure inactivation kinetics of tomato lipoxygenase. 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

Sampedro, F., Rivas, A., Rodrigo, D., Hendrickx, M., Martínez, A., Rodrigo, M., & Oey, I. (2006). Inactivation kinetics of PME under combined thermal-high pressure treatment in an orange juice-milk beverage. 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