• Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder 

  Desai, Ajay; Beibeia, T.; Brennan, Margaret A.; Guo, X.; Zeng, X. A.; Brennan, Charles S. (MDPI, 2018-12-05)

  This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder ...

• Role of calpain system in meat tenderness: A review 

  Bhat, Zuhaib F.; Morton, James D.; Mason, Susan L.; Bekhit, Alaa E. A. (Elsevier B.V on behalf of KeAi Communications Co., Ltd, 2018-09-01)

  Aging is a popular method used by meat industry for improving the sensory attributes of meat. Despite the advent of many novel technologies, aging has not lost its charm and is still widely used commercially as a post-mortem ...

• Antioxidant activity evaluation of dietary flavonoid hyperoside using Saccharomyces cerevisiae as a model 

  Gao, Y.; Fang, L.; Wang, X.; Lan, R.; Wang, M.; Du, G.; Guan, W.; Liu, J.; Brennan, Margaret A.; Guo, H.; Brennan, Charles S.; Zhao, H. (MDPI, 2019-02-22)

  Oxidative stress leads to various diseases, including diabetes, cardiovascular diseases, neurodegenerative diseases, and even cancer. The dietary flavonol glycoside, hyperoside (quercetin-3-O-galactoside), exerts health ...

• Genetic diversity in Dactylonectria pauciseptata associated with black foot disease in New Zealand 

  Sheng, Yu; Jones, Elizabeth E.; Ridgway, Hayley J. (New Zealand Plant Protection Society (Inc.), 2018-07-26)

  The fungal genera Ilyonectria and Dactylonectria are causal agents of black foot disease affecting grapevines. A New Zealand survey of grapevines symptomatic for this disease was conducted in 2005, and 11 D. pauciseptata ...

• Effect of elevated temperature on membrane lipid saturation in Antarctic notothenioid fish 

  Malekar Charles, Vanita; Morton, James D.; Hider, Richard; Cruickshank, Robert H.; Hodge, Simon; Metcalf, Victoria J. (PeerJ, 2018-05-18)

  Homeoviscous adaptation (HVA) is a key cellular response by which fish protect their membranes against thermal stress. We investigated evolutionary HVA (long time scale) in Antarctic and non-Antarctic fish. Membrane lipid ...

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