Faculty of Agriculture and Life Sciences

 

The Faculty of Agriculture and Life Sciences represents a land-based philosophy including research and teaching in:

Nutrition and health, soil and physical sciences, applied mathematics, statistics and computational modelling, biochemistry and cell biology, microbiology, toxicology, agronomy and plant science, food science, horticulture, viticulture and oenology, farm management, ecology, conservation and plant pathology.

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Recent Submissions

  • Identification of Pythium species and their pathogenicity on cool season turfgrass in Tehran province 

    Rudsari, M. K.; Okhovat, M.; Mirabolfathi, M.; Jones, Elizabeth E.; Kafi, M. (Research Trend, 2015)
    Turfgrasses have been widely used in many residential areas and sport fields for many years. Phythium species can cause severe losses on cereals and other crops as well as ornamental plants such as turfgrass. To study the ...

  • Signals from inner space 

    Barrell, Graham K. (New Zealand Society of Animal ProductionAdelaide, Australia, 2016)
    Advances in knowledge of mammalian physiology have been achieved through endocrine studies of sheep and deer. Such advances include the role of the pineal gland as the mediator between changes in daily photoperiod and ...

  • The mean staple length of wool fibre is associated with variation in the ovine keratin-associated protein 21-2 gene 

    Li, Shaobin; Zhou, Huitong; Gong, Hua; Zhao, F.; Wang, Jiqing; Liu, Xui; Hu, Jiang; Luo, Yuzhu; Hickford, Jonathan G. H. (MDPI, 2020-02)
    Wool and hair fibres consist of a variety of proteins, including the keratin-associated proteins (KAPs). In this study, a putative ovine homologue of the human KAP21-2 gene (KRTAP21-2) was identified. It was located on ...

  • Identification of a tomato cultivar resistant to root-knot nematode (Meloidogyne spp.) 

    Tran, Vu (Lincoln University, 2020)
    Tomato is a vegetable/fruit consumed by people globally. Root-knot nematode (RKN) is one of the most important plant-parasitic nematodes which causes significant yield loss in tomato and many other agriculturally important ...

  • Production of milk phospholipid-enriched dairy ingredients 

    Huang, Zhiguang; Zheng, H.; Brennan, Charles S.; Mohan, Maneesha; Stipkovits, Letitia; Li, Lingyi; Kulasiri, Gamalathge D. (MDPI, 2020-03)
    Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk ...

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