Publications by authors named "Graham Eyres"

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Audible sound decreased beer fermentation time with minimal effects on the abundance of volatile organic compound production.
Parise Adadi, Alastair Harris, Phil Bremer, Patrick Silcock, Austen R D Ganley, Graham T Eyres

Food Res Int· July 2025

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Textile sorption and release of odorous volatile organic compounds from a synthetic sweat solution.
Rachel H McQueen, Graham T Eyres, Raechel M Laing

Text Res J· November 2024

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Solid-state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats.
Stella Green, Graham T Eyres, Dominic Agyei, Biniam Kebede

Compr Rev Food Sci Food Saf· November 2024

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The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee.
Stella Green, Emily Fanning, Joy Sim, Graham T Eyres, Russell Frew

Molecules· January 2024

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Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast.
Rebecca Roberts, Iuliia Khomenko, Graham T Eyres, Phil Bremer, Patrick Silcock

J Mass Spectrom· October 2023

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Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer.
Ashly Kumar, Andrea Warburton, Patrick Silcock, Phil J Bremer, Graham T Eyres

Foods· March 2023

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Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae.
Rachel Benitez, Alastair Harris, Evie Mansfield, Pat Silcock, Graham Eyres

PLoS One· February 2023

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Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.
Andrea Warburton, Patrick Silcock, Graham T Eyres

Food Res Int· November 2022

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Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems.
Enrique Pavan, Arvind K Subbaraj, Graham T Eyres, Patrick Silcock, Carolina E Realini

Food Res Int· August 2022

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Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand.
Scott C Hutchings, Luis Guerrero, Levi Smeets, Graham T Eyres, Patrick Silcock

Foods· July 2022

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The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer.
Parise Adadi, Alastair Harris, Phil Bremer, Patrick Silcock, Austen R D Ganley, Graham T Eyres

Molecules· November 2021

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Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection.
Ryan High, Graham T Eyres, Phil Bremer, Biniam Kebede

Food Chem· June 2021

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Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins.
Enrique Pavan, Yangfan Ye, Graham T Eyres, Luis Guerrero, Mariza G Reis

Foods· May 2021

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Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach.
Victoria Purdy, Biniam Kebede, Ron Beatson, Kerry Templeton, Patrick Silcock, Graham T Eyres

Foods· February 2021

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Fatty Acid Composition and Volatile Profile of from Commercial Lambs Reared in Different Forage Systems.
Yangfan Ye, Graham T Eyres, Mariza G Reis, Nicola M Schreurs, Patrick Silcock

Foods· December 2020

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Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion.
Chia Chun Loi, Graham T Eyres, Patrick Silcock, E John Birch

Foods· September 2020

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Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics.
Biniam Kebede, Vivien Ting, Graham Eyres, Indrawati Oey

Foods· February 2020

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Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction.
Jie Hong Chiang, Graham T Eyres, Patrick J Silcock, Allan K Hardacre, Michael E Parker

Food Res Int· September 2019

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Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion ( L. var. Red Pearl) Bulbs.
Thirawat Tantamacharik, Sze Ying Leong, Michelle J Leus, Graham T Eyres, David J Burritt

Foods· August 2019

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Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.
Chia Chun Loi, Graham T Eyres, E John Birch

Food Res Int· June 2019

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Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk.
Ryan High, Phil Bremer, Biniam Kebede, Graham T Eyres

Molecules· May 2019

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Impact of Pulsed Electric Fields on the Volatile Compounds Produced in Whole Onions ( and ).
Rajkumar Nandakumar, Graham T Eyres, David J Burritt, Biniam Kebede, Michelle Leus

Foods· November 2018

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A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization.
Biniam Kebede, Pui Yee Lee, Sze Ying Leong, Vidya Kethireddy, Qianli Ma, Graham T Eyres

Foods· October 2018

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Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers.
Tingting Liu, David John Burritt, Graham T Eyres, Indrawati Oey

Food Chem· April 2018

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Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.
Tobias M Richter, Graham T Eyres, Patrick Silcock, Phil J Bremer

J Sep Sci· November 2017

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