Journal
Shi, D., Xu, W., Wong, M., & Popovich, DG. (2023). An Improved Purification Method for Removing Colour Interference from 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyl Tetrazolium Bromide (MTT) Antibacterial Assays.
Applied Sciences (Switzerland). 13(8)
[Journal article]Authored by: Wong, M.Read Online:
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Zhao, S., Oh, HE., & Wong, M. (2023). Physicochemical and rheological properties of skim milk with different added zinc salts.
International Dairy Journal. 140
[Journal article]Authored by: Wong, M.Read Online:
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Turner, S., Diako, C., Kruger, R., Wong, M., Wood, W., Rutherfurd-Markwick, K., . . . Ali, A. (2022). The Effect of a 14-Day gymnema sylvestre Intervention to Reduce Sugar Cravings in Adults.
Nutrients. 14(24)
[Journal article]Authored by: Ali, A., Diako, C., Wong, M., Wood, W.Read article at Massey Research Online:
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Shi, D., Xu, W., Balan, P., Wong, M., Chen, W., & Popovich, DG. (2021). In Vitro Antioxidant Properties of New Zealand Hass Avocado Byproduct (Peel and Seed) Fractions.
ACS Food Science and Technology. 1(4), 579-587
[Journal article]Authored by: Wong, M.Read Online:
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Yang, S., Hallett, I., Oh, HE., Woolf, AB., & Wong, M. (2021). Effect of malaxing time and temperature on rheological properties of 'Hass' avocado pulp and oil yield during oil extraction.
JAOCS, Journal of the American Oil Chemists' Society. 98(12), 1205-1214
[Journal article]Authored by: Wong, M.Read Online:
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Kitson, O., Rutherfurd-Markwick, K., Foskett, A., Lee, JKW., Diako, C., Wong, M., . . . Ali, A. (2021). Sensory perception of an oral rehydration solution during exercise in the heat.
Nutrients. 13(10)
[Journal article]Authored by: Ali, A., Diako, C., Foskett, A., Wong, M.Read article at Massey Research Online:
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Ali, A., Mehta, S., Starck, C., Wong, M., O'Brien, WJ., Haswell, C., . . . Ahmed Nasef, N. (2021). Effect of SunGold Kiwifruit and Vitamin C Consumption on Ameliorating Exercise-Induced Stress Response in Women.
Molecular Nutrition and Food Research. 65(10)
[Journal article]Authored by: Ahmed Nasef, N., Ali, A., McNabb, W., Wong, M.Read Online:
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Jakubcik, EM., Rutherfurd-Markwick, K., Chabert, M., Wong, M., & Ali, A. (2021). Pharmacokinetics of nitrate and nitrite following beetroot juice drink consumption.
Nutrients. 13(2), 1-14
[Journal article]Authored by: Ali, A., Wong, M.Read article at Massey Research Online:
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Lin, L., Oh, HE., Deeth, HC., & Wong, M. (2021). The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels.
International Dairy Journal. 113
[Journal article]Authored by: Wong, M.Read Online:
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Yang, S., Fullerton, C., Hallett, I., Oh, HE., Woolf, AB., & Wong, M. (2020). Effect of Fruit Maturity on Microstructural Changes and Oil Yield during Cold-Pressed Oil Extraction of ‘Hass’ Avocado.
JAOCS, Journal of the American Oil Chemists' Society. 97(7), 779-788
[Journal article]Authored by: Wong, M.Read Online:
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Turner, S., Diako, C., Kruger, R., Wong, M., Wood, W., Rutherfurd-Markwick, K., . . . Ali, A. (2020). Consuming gymnema sylvestre reduces the desire for high-sugar sweet foods.
Nutrients. 12(4)
[Journal article]Authored by: Ali, A., Diako, C., Wong, M., Wood, W.Read Online:
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Lin, L., Wong, M., Deeth, HC., & Oh, HE. (2020). Calcium-induced skim milk gels: Impact of holding temperature and ionic strength.
International Dairy Journal. 104
[Journal article]Authored by: Wong, M.Read Online:
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Stanaway, L., Rutherfurd-Markwick, K., Page, R., Wong, M., Jirangrat, W., Teh, KH., . . . Ali, A. (2019). Acute supplementation with nitrate-rich beetroot juice causes a greater increase in plasma nitrite and reduction in blood pressure of older compared to younger adults.
Nutrients. 11(7)
[Journal article]Authored by: Ali, A., Page, R., Wong, M.Read Online:
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Eyres, L., Wong, M., Cho, S., & Cundy, M. (2019). Exploding the myth - NZ Extra Virgin Olive Oil is an ideal frying oil.
Food New Zealand. 19(3), 12-16 Retrieved from https://issuu.com/annescott1/docs/fnzvol19no3
[Journal article]Authored by: Wong, M.Yang, S., Hallett, I., Oh, HE., Woolf, AB., & Wong, M. (2019). The impact of fruit softening on avocado cell microstructure changes monitored by electrical impedance and conductivity for cold-pressed oil extraction.
Journal of Food Process Engineering. 42(4)
[Journal article]Authored by: Wong, M.Read Online:
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Yang, S., Hallett, I., Oh, HE., Woolf, AB., & Wong, M. (2019). Application of electrical impedance spectroscopy and rheology to monitor changes in olive (Olea europaea L.) pulp during cold-pressed oil extraction.
Journal of Food Engineering. 245, 96-103
[Journal article]Authored by: Wong, M.Read Online:
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Yang, S., Hallett, I., Rebstock, R., Oh, HE., Kam, R., Woolf, AB., . . . Wong, M. (2018). Cellular Changes in “Hass” Avocado Mesocarp During Cold-Pressed Oil Extraction.
JAOCS, Journal of the American Oil Chemists' Society. 95(2), 229-238
[Journal article]Authored by: Wong, M.Read Online:
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Lin, L., Wong, M., Deeth, HC., & Oh, HE. (2018). Calcium-induced skim milk gels using different calcium salts.
Food Chemistry. 245, 97-103
[Journal article]Authored by: Wong, M.Read Online:
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Nguyen, NHA., Anema, SG., Guyomarc'h, F., Wong, M., & Havea, P. (2015). The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties.
International Dairy Journal. 42, 42-50
[Journal article]Authored by: Havea, P., Wong, M.Read Online:
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Nguyen, NHA., Wong, M., Guyomarc'h, F., Havea, P., & Anema, SG. (2014). Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels.
International Dairy Journal. 37(2), 57-63
[Journal article]Authored by: Havea, P., Wong, M.Read Online:
Read Abstract:
Nguyen, NHA., Wong, M., Havea, P., Guyomarc'H, F., & Anema, SG. (2013). The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent.
Food Chemistry. 138(2-3), 1604-1609
[Journal article]Authored by: Havea, P., Wong, M.Read Online:
Read Abstract:
Nguyen, NHA., Wong, M., Havea, P., Guyomarc'h, F., & Anema, SG. (2013). The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent.
Food Chemistry. 138(2), 1604-1609
[Journal article]Authored by: Wong, M.Nguyen, NHA., Anema, SG., Havea, P., Guyomarc'h, F., & Wong, M. (2012). Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions.
International Dairy Journal. 26(1), 78-82
[Journal article]Authored by: Havea, P., Wong, M.Read Online:
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Nguyen, NHA., Wong, M., Anema, SG., Havea, P., & Guyomarc'h, F. (2012). Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-Casein in skim milk.
Journal of Agricultural and Food Chemistry. 60(9), 2337-2342
[Journal article]Authored by: Havea, P., Wong, M.Read Online:
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Wong, M., Ashton, OBO., McGhie, TK., Requejo-Jackman, C., Wang, Y., & Woolf, AB. (2011). Influence of proportion of skin present during malaxing on pigment composition of cold pressed avocado oil.
JAOCS, Journal of the American Oil Chemists' Society. 88(9), 1373-1378
[Journal article]Authored by: Wong, M.Read Online:
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Stonehouse, W., Pauga, MR., Kruger, R., Thomson, CD., Wong, M., & Kruger, MC. (2011). Consumption of salmon v. salmon oil capsules: Effects on n-3 PUFA and selenium status.
British Journal of Nutrition. 106(8), 1231-1239
[Journal article]Authored by: Kruger, M., Wong, M.Read Online:
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Overington, AR., Wong, M., & Harrison, JA. (2011). Effect of feed pH and non-volatile dairy components on flavour concentration by pervaporation.
Journal of Food Engineering. 107(1), 60-70 Retrieved from http://www.sciencedirect.com/science/article/pii/S0260877411003013
[Journal article]Authored by: Harrison, J., Wong, M.Read Online:
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Oh, HE., Wong, M., Pinder, DN., & Anema, SG. (2011). Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk.
LWT. 44(4), 1189-1198
[Journal article]Authored by: Wong, M.Read Abstract:
Wong, M., Requejo-Jackman, C., & Woolf, A. (2010). What is unrefined, extra virgin cold-pressed avocado oil?.
INFORM - International News on Fats, Oils and Related Materials. 21(4)
[Journal article]Authored by: Wong, M.Read Abstract:
Overington, AR., Wong, M., Harrison, JA., & Ferreira, LB. (2009). Estimation of mass transfer rates through hydrophobic pervaporation membranes.
Separation Science and Technology. 44(4), 787-816
[Journal article]Authored by: Harrison, J., Wong, M.Read Online:
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Oh, HE., Anema, SG., Pinder, DN., & Wong, M. (2009). Effects of different components in skim milk on high-pressure-induced gelatinisation of waxy rice starch and normal rice starch.
Food Chemistry. 113(1), 1-8
[Journal article]Authored by: Wong, M.Read Abstract:
Oh, HE., Hemar, Y., Anema, SG., Wong, M., & Neil Pinder, D. (2008). Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions.
Carbohydrate Polymers. 73(2), 332-343
[Journal article]Authored by: Wong, M.Read Abstract:
Overington, A., Wong, M., Harrison, J., & Ferreira, L. (2008). Concentration of dairy flavour compounds using pervaporation.
International Dairy Journal. 18(8), 835-848
[Journal article]Authored by: Harrison, J., Wong, M.Read Online:
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Oh, HE., Pinder, DN., Hemar, Y., Anema, SG., & Wong, M. (2008). Effect of high-pressure treatment on various starch-in-water suspensions.
Food Hydrocolloids. 22(1), 150-155
[Journal article]Authored by: Wong, M.Read Abstract:
Oh, HE., Wong, M., Pinder, DN., Hemar, Y., & Anema, SG. (2007). Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch.
International Dairy Journal. 17(12), 1384-1392
[Journal article]Authored by: Wong, M.Read Abstract:
Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2007). Effect of potato starch addition on the acid gelation of milk.
International Dairy Journal. 17(7), 808-815
[Journal article]Authored by: Wong, M.Read Abstract:
Ashton, OBO., Wong, M., McGhie, TK., Vather, R., Wang, Y., Requejo-Jackman, C., . . . Woolf, AB. (2006). Pigments in avocado tissue and oil.
Journal of Agricultural and Food Chemistry. 54(26), 10151-10158
[Journal article]Authored by: Wong, M.Read Abstract:
Requejo Jackman, C., Wong, M., Wang, Y., McGhie, T., Petley, M., & Woolf, AB. (2005). The good oil on avocado cultivars - a preliminary evaluation.
The Orchardist. , 54-58
[Journal article]Authored by: Wong, M.Requejo, C., Wong, M., Mcghie, T., Eyres, L., Boyd, L., & Woolf, AB. (2003). Cold pressed avocado oil: A healthy development.
The Orchardist. , 56-58
[Journal article]Authored by: Wong, M.Woolf, AB., Clark, CR., Terander, E., Phetsomphou, V., Hofshi, R., Arpaia, L., . . . White, A. (2003). Measuring avocado maturity: Ongoing developments.
The Orchardist. 76(4), 40-45
[Journal article]Authored by: Wong, M.Richardson-Harman, NJ., Stevens, R., Walker, S., Gamble, J., Miller, M., Wong, M., . . . McPherson, A. (2000). Mapping consumer perceptions of creaminess and liking for liquid dairy products.
Food Quality and Preference. 11(3), 239-246
[Journal article]Authored by: Wong, M.Read Abstract:
Wong, M., & Winger, RJ. (1999). Direct osmotic concentration for concentrating liquid foods.
Food Australia. 51(5), 200-205
[Journal article]Authored by: Wong, M.Read Abstract:
Wong, M., & Stanton, DW. (1993). Effect of removal of amino acids and phenolic compounds on non-enzymic browning in stored kiwifruit juice concentrates.
LWT - Food Science and Technology. 26(2), 138-144
[Journal article]Authored by: Wong, M.Read Online:
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Wong, M., Stanton, DW., & Burns, DJW. (1992). Effect of initial oxidation on ascorbic acid browning in stored kiwifruit juice and model concentrates.
LWT - Food Science and Technology. 25(6), 574-578
[Journal article]Authored by: Wong, M.Read Abstract:
WONG, M., & STANTON, DW. (1989). Nonenzymic Browning in Kiwifruit Juice Concentrate Systems during Storage.
Journal of Food Science. 54(3), 669-673
[Journal article]Authored by: Wong, M.Read Online:
Read Abstract:
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Conference
Wong, M., Requejo-Jackman, C., Eyres, L., & Woolf, AB. (2021, May). Avocado Oil- Factors Influencing Composition and Quality. Presented at
AOCS Annual Meeting and Expo. Online.
[Conference Oral Presentation]Authored by: Wong, M.Read Online:
Read Abstract:
Wong, M., Eyres, L., & Zhao, S. (2020).
Adding Value to Pacific Islands’ Coconut Oil. Poster session presented at the meeting of World Congress on Oils & Fats & ISF Lectureship Series
[Conference Poster]Authored by: Wong, M.Read Abstract:
Wong, M., Yang, S., Hallett, I., Fraser, E., Schroder, R., & Woolf, A.
Influence of fruit maturity and processing variables on cold-pressed avocado oil yield.. . Sydney, Australia
[Conference Paper]Authored by: Wong, M.Read Abstract:
Wong, M., Eyres, L., Cho, S., & Cundy, M.
An investigation of New Zealand extra virgin oil for use in frying. . Sydney, Australia
[Conference Paper]Authored by: Wong, M.Read Abstract:
Stanaway, L., Rutherfurd-Markwick, K., Page, R., Wong, M., Jirangrat, W., Teh, K., . . . Ali, A. (2019). Does Acute Supplementation with Nitrate-Rich Beetroot Juice Benefit Older Adults More than Younger Adults?. In
Nutrients Vol. 1 (pp. 26 - 26). , Nutrition Society of New Zealand: MDPI AG
[Conference Abstract]Authored by: Ali, A., Page, R., Wong, M.view more...
Stanaway, L., Rutherfurd-Markwick, K., Page, R., Wong, M., Jones, B., & Ali, A. (2019). Effects of Chronic Supplementation with Nitrate Rich Beetroot Juice on Cardiovascular Responses in Healthy Adults. In
Nutrients Vol. 27 , Nutrition Society of New Zealand: MDPI AG
[Conference Abstract]Authored by: Ali, A., Page, R., Wong, M.Wong, M., Yang, S., Hallett, I., Fraser, HE., & Woolf, AB. (2017, November). New methods to monitor cell integrity during cold-pressed avocado oil extraction. Presented at
Food Industry Forum by the University Consortium of Food Science and Nutrition. Zheijiang Gongshang University, Hangzhou, China.
[Conference Oral Presentation]Authored by: Wong, M.Read Abstract:
Woolf, AB., Clark, C., Carr, B., Wong, M., & Fullerton, B. (2017, September). Delivering benefits to small-holder farmers in Kenya through cold pressed avocado oil. Presented at
AAOCS Biennial Conference. Barossa, Australia.
[Conference Oral Presentation]Authored by: Wong, M.Contributed to by: Wong, M.Read Abstract:
Yang, S., Hallet, I., Fraser, HE., Woolf, AB., & Wong, M. (2017).
Changes in olive (Olea europaea) cell structure during oil extraction. Poster session presented at the meeting of AAOCS Biennial Conference. Barossa, Australia
[Conference Poster]Authored by: Wong, M.Contributed to by: Wong, M.Read Abstract:
Yang, S., Hallet, I., Fraser, HE., Woolf, AB., & Wong, M. (2017, September). Cell structure changes during cold-pressed Hass avocado (Persea americana) oil extraction. Presented at
AAOCS Biennial Conference. Barossa, Australia.
[Conference Oral Presentation]Authored by: Wong, M.Contributed to by: Wong, M.Read Abstract:
Yang, S., Hallett, I., Oh, HE., Woolf, AB., & Wong, M. (2017).
Impact of fruit ripening on cellular structure during avocado oil extraction. Poster session presented at the meeting of NZIFST Conference 2017. Nelson, New Zealand
[Conference Poster]Authored by: Wong, M.Read Abstract:
McCormick, D., Grigor, J., Jirangrat, W., & Wong, M. (2016).
Sensory characteristics of vanilla extracts. Poster session presented at the meeting of The New Zealand Institute of Food Science & Technology. Rotorua, New Zealand
[Conference Poster]Authored by: Wong, M.Read Abstract:
Yang, S., Wong, M., Woolf, A., & Hallett, I. (2016).
Microstructural changes during cold-pressed oil extraction of 'Hass' avocado (Persea americana 'Hass'). Poster session presented at the meeting of NZIFST Annual Conference. Rotorua, New Zealand
[Conference Poster]Authored by: Wong, M.Read Abstract:
Yang, S., Woolf, A., Hallett, I., Oh, E., & Wong, M. (2016).
Effect of fruit ripeness on microstructural changes and oil yield during cold-pressed oil extraction of 'Hass' avocado (Persea Americana 'Hass'). Poster session presented at the meeting of Lipids, Nutraceuticals and Healthy Diets throughout the Life Cycle. Nelson, New Zealand
[Conference Poster]Authored by: Wong, M.Lin, L., Wong, M., Deeth, HC., & Oh, HE. (2016, July). Calcium- induced milk gels: effect of calcium source on rheological properties. Presented at
NZIFST Conference. Rotorua, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.Oh, HE., Lin, L., Deeth, HC., & Wong, M. (2016, November). Factors affecting calcium‐induced gelation of milk. Presented at
NIZO Dairy Conference - Asia Pacific. Singapore.
[Conference Oral Presentation]Authored by: Wong, M.Yuan, Q., Lee, SJ., & Wong, M. (2016).
Formation of nano-and microemulsionsby the dilution of emulsions: Effect of oil and surfactant type. Poster session presented at the meeting of NZIFST conference. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.Contributed to by: Lee, S.Read Abstract:
Yuan, Q., Lee, SJ., & Wong, M. (2016).
Properties and stability of oil-in-water emulsions: Effect of emulsifier type (sodium caseinate, gum arabic and Tween 80). Poster session presented at the meeting of NZIFST Conference. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.Contributed to by: Lee, S.Read Abstract:
Lin, L., Wong, M., Deeth, HC., & Oh, HE. (2016).
Effect of adding various calcium salts on calcium distribution and rheological properties of milk. Poster session presented at the meeting of 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality. Singapore
[Conference Poster]Authored by: Wong, M.Wong, M., & Eyres, L. (2014, July). Virgin rapeseed oil: A culinary oil for Canterbury. Presented at
NZIFST Annual Conference:Challenges into Opportunities. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.Read Abstract:
Wong, M., & Eyres, L. (2014). Virgin Rapeseed Oil: a new culinary oil for Canterbury. , NZIFST Annual Conference:Challenges into Opportunities.
[Conference Abstract]Authored by: Wong, M.Read Abstract:
Nguyen, NHA., Guyomarch, F., Wong, M., & Anema, S. (2013).
Effects of modifying the protein interactions in heated skim milk on the properties of acid milk gels.. Poster session presented at the meeting of , Sao Paulo School of Advanced Science: Advances in Molecular Structuring of Food Materials. Sao Paulo, Brazil
[Conference Poster]Authored by: Wong, M.Wong, M., Grigor, J., Hutchings, S., Fan, C., Boggiss, J., & Boggiss, G. (2013).
Vanilla extracts from Vanilla planifolia grown in Tonga. Poster session presented at the meeting of Vanilla 2013. New Jersey, United States of America
[Conference Poster]Authored by: Wong, M.Read Abstract:
Nguyen, NHA., Havea, P., Guyomarch, F., Wong, M., & Anema, SG. (2012).
Behaviour of whey protein and κ-casein upon addition of low concentrations of β–mercaptoethanol to skim milk. Poster session presented at the meeting of 4th HOPE Meeting, Japan Society for the Promotion of Science. Tsukuba, Japan
[Conference Poster]Authored by: Wong, M.Nguyen, NHA., Guyomarch, F., Wong, M., Havea, P., & Anema, SG. (2012).
Effects of modifying thiol-disulphide interactions in skim milk on the rheological properties of acid gels.. Poster session presented at the meeting of 14th Food Colloids Conference- Creation and Breakdown of Structure. Copenhagen, Denmark
[Conference Poster]Authored by: Wong, M.Nguyen, NHA., Guyomarch, F., Wong, M., Havea, P., & Anema, SG. (2012).
Protein interactions and rheological properties of skim milk heated in the presence of a reducing agent. Poster session presented at the meeting of Chemical Reactions in Food Conference. Prague, Czech Republic
[Conference Poster]Authored by: Wong, M.Requejo-Jackman, C., Wong, M., Hall, M., Olsson, S., Harker, R., Beresford, M., . . . Woolf, A. (2012, March). Maturity Indices for New Zealand Olive Growers. Presented at
Olives New Zealand Annual Conference. Sudima Hotel, Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.Contributed to by: Wong, M.Wong, M. (2012, September). New Zealand Extra Virgin Olive Oil. Presented at
Foodtech Packtech. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.Nguyen, NHA., Anema, SG., Guyomarch, F., Havea, P., & Wong, M. (2011, September). Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent. Presented at
7th NIZO Dairy Conference. Flavour and Texture:Innovations in Dairy. Papendal, The Netherlands.
[Conference Oral Presentation]Authored by: Wong, M.Nguyen, NHA., Anema, SG., Guyomarch, F., Havea, P., & Wong, M. (2011). Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent. , 7th NIZO Dairy Conference. Flavour and Texture:Innovations in Dairy
[Conference Abstract]Authored by: Wong, M.Wong, M. (2011, September). Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent. Presented at
7 NIZO Dairy Conference. Arnhem, Netherlands.
[Conference Oral Presentation]Authored by: Wong, M.Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011, November). Phenolic profile and sensory attributes of New Zealand 'Frantoio" olive oil - influence of maturity. Presented at
2011 AAOCS Biennial Conference. Adelaid, Australia.
[Conference Oral Presentation]Authored by: Wong, M.Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011). Phenolic profile and sensory attributes of New Zealand 'Frantoio" olive oil - influence of maturity. In
'Fats and Oils - Industry, Innovation and Health'(pp. 20 - 20). , 2011 AAOCS 2011 Biennial Workshop Australia: AOCS
[Conference Abstract]Authored by: Wong, M.Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011, September). Phenolic profile and sensory attributes of New Zealand 'Frantoio' olive oil. Presented at
9th Euro Fed Lipid Congress. Rotterdam, The Netherlands.
[Conference Oral Presentation]Authored by: Wong, M.Wong, M., Ogwaro, J., Requejo-Jackman, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2011). Phenolic profile and sensory attributes of New Zealand "Frantoio" olive oil. In
Oils, Fats and Lipids for a Health and Sustainable World, 9th Euro Fed Lipid Congress The Netherlands: European Federation for the Science and Technology of Lipids
[Conference Abstract]Authored by: Wong, M.Requejo-Jackman, C., Wong, M., Ogwaro, J., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A.(2011, November 9). Maturity indices for New Zealand Olive Growers. In
'Fats and Oils - Industry, Innovation and Health', The 2011 Biennial Workshop 'Fats and Oils - Industry, Innovation and Health'
[Conference Abstract]Authored by: Wong, M.Requejo-Jackman, C., Wong, M., Ogwaro, J., Farrell,, M., Olsson, S., Beresford, M., . . . Woofe, A. (2011). Maturity indices for New Zealand olive growers. In
'Fats and Oils - Industry, Innovation and Health'(pp. 20 - 20). , The 2011 Biennial Workshop 'Fats and Oils - Industry, Innovation and Health' Australia: AAOCS
[Conference Abstract]Authored by: Wong, M.Nguyen, N., Anema, S., Guyomarc'h, F., Havea, P., & Wong, M. (2011).
β-Lactoglobulin and Χ-casein disulphide interactions after controlled addition of a disulphide reducing agent. Poster session presented at the meeting of Science to Reality New Zealand and Beyond NZIFST Conference 2011
[Conference Poster]Authored by: Wong, M.Ahmad, N., Wong, M., Lee, S-J., Winger, RJ., & Lang, D. (2011).
Kinetic studies of meat protein by kiwifruit enzymes. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology [NZIFST] Conference: Science to Reality: New Zealand and Beyond. Rotorua, New Zealand
[Conference Poster]Authored by: Lee, S., Wong, M.Read Abstract:
Ahmad, N., Wong, M., Lee, SJ., Winger, RJ., & Lang, D. (2011). Kinetic studies of meat protein by kiwifruit enzymes. In
NZIFST Conference 2011(pp. 25 - 25). , Science to Reality New Zealand and Beyond NZIFST Conference 2011 New Zealand: NZFIST
[Conference Abstract]Authored by: Lee, S., Wong, M.Nguyen, N., Anema, S., Guyomarc'h, F., Havea, P., & Wong, M. (2011). β-Lactoglobulin and Χ-casein disulphide interactions after controlled addition of a disulphide reducing agent. In
NZIFST Conference 2011(pp. 24 - 24). , Science to Reality New Zealand and Beyond NZIFST Conference 2011 New Zealand: NZIFST
[Conference Abstract]Authored by: Wong, M.Ogwaro, J., Requejo Jackman, C., Perera, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2010, June). Extra virgin olive oil (EVOO) in New Zealand - Maturity at harvest significantly impact on composition and quality of the oil. Presented at
The New Zealand Institute of Food Science and Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.Ogwaro, J., Requejo Jackman, C., Perera, C., Farrell, M., Olsson, S., Beresford, M., . . . Woolf, A. (2010). Extra virgin olive oil (EVOO) in New Zealand - Maturity at harvest significantly impact on composition and quality of the oil. In
The New Zealand Institute of Food Science and Technology Conference(pp. 20 - 20). : The New Zealand Institute of Food Science and Technology
[Conference Abstract]Authored by: Wong, M.Law, M., Mutukumira, A., Wong, M., & Conway, H. (2010).
Ultrafiltration (UF) process development for the production of camembert cheese. Poster session presented at the meeting of The New Zealand Institute of Food, Science and Technology Conference. Auckland, New Zealand
[Conference Poster]Authored by: Wong, M.Redman, C., Wong, M., O'Donoghue, E., & Huffman, L. (2010). Broccoli juice - colour and compositional changes during refrigerated storage. In
Proceedings of New Zealand Institute of Food Science and Technology Conference(pp. 25 - 25). : New Zealand Institute of Food Science and Technology
[Conference Abstract]Authored by: Wong, M.Redman, C., Wong, M., O'Donoghue, E., & Huffman, L. (2010, June). Broccoli juice - colour and compositional changes during refrigerated storage. Presented at
Inspiration - Prosperity New Zealand Institute of Food Science and Technology Conference. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Wong, M.Law, MH., Mutukumira, AN., Wong, M., & Conway, H. (2010). Ultrafiltration (UF) process development for the production of camembert cheese. In
The New Zealand Institute of Food Science and Technology Conference 2010: Inspiration to prosperity(pp. 31 - 31). : the New Zealand Institute of Food Science and Technology Inc
[Conference Abstract]Authored by: Wong, M.Requejo Jackman, C., Wong, M., Olsson, S., McGhie, T., Lund, C., Eyres, L., . . . Woolf, A. (2009). Cold pressed avocado oil-impact of pre-processing factors. , World Congress on Oils and Fats & 28th ISF Congress
[Conference Abstract]Authored by: Wong, M.Wong, M., Farrell, M., Olsson, S., Beresford, M., Harker, FR., Wang, YC., . . . Requejo Jackman, C. (2009). Effect of olive oil maturity at harvest on quality of extra virgin olive oil in New Zealand. In
World Congress on Oils and Fats & 28th ISF Congress(pp. 79 - 79). : Australian Olive Assn.
[Conference Abstract]Authored by: Wong, M.Requejo Jackman, C., Wong, M., Olsson, S., McGhie, T., Lund, C., Eyres, L., . . . Woolf, A. (2009). Cold pressed avocado oil-impact of pre-processing factors. In
World Congress on Oils and Fats & 28th ISF Congress(pp. 60 - 61). : AOF, ISF, Australian Olive Association Ltd.
[Conference Abstract]Authored by: Wong, M.Wong, M., Farrell, M., Olsson, S., Beresford, M., Harker, FR., Wang, Y., . . . Requejo Jackman, C. (2009). Effect of olive maturity at harvest on quality of extra virgin olive oil in New Zealand. , World Congress on Oils and Fats & 28th ISF Congress
[Conference Abstract]Authored by: Wong, M.Wong, M., Farrell, M., Olsson, S., McGhie, T., Beresford, M., Harker, R., . . . Requejo Jackman, C. (2009, October). SFF olive oil project harvest maturity for extra virgin olive oil. Presented at
Olives New Zealand Conference. Wellington, NZ.
[Conference Oral Presentation]Authored by: Wong, M.Read Abstract:
Stonehouse, W., Pauga, MR., Kruger, R., Thomson, C., Wong, M., Wang, Y., . . . Kruger, MC. (2009).
N-3 pufa selenium status from consumption of farmed salmon compared to salmon oil capsules. Poster session presented at the meeting of 19th International Congress of Nutrition. Bangkok, Thailand
[Conference Poster]Authored by: Kruger, M., Wong, M.Read Abstract:
Stonehouse, W., Pauga, M., Kruger, R., Thomson, CD., Wong, M., Wang, Y., . . . Kruger, MC. (2009). N-3 PUFA AND SELENIUM STATUS FROM CONSUMPTION OF FARMED SALMON COMPARED TO SALMON OIL CAPSULES. In
ANNALS OF NUTRITION AND METABOLISM Vol. 55 (pp. 157 - 157). : KARGER
[Conference Abstract]Authored by: Kruger, M., Wong, M.Read Online:
Read Abstract:
Redman, C., Wong, M., & O'Donoghue, E. (2009).
Broccoli juice - Colour and compositional changes during conventional thermal processing. Poster session presented at the meeting of IFT09 - Annual Meeting + Food Expo. Anaheim Convention Center - Anaheim/OC CA
[Conference Poster]Authored by: Wong, M.Redman, C., Wong, M., & O'Donoghue, E. (2009). Broccoli juice - Colour and compositional changes during conventional thermal processing. In
IFT 09 - Annual Meeting + Food Expo(pp. 192 - 192). : Institute of Food Technologists
[Conference Abstract]Authored by: Wong, M.Wong, M., McIntyre, L., & Duizer, L. (2009).
Industry-funded undergraduate research projects in food science and technology - a Massey University perspective. Poster session presented at the meeting of Food Elements - Putting the pieces together. Christchurch Convention Centre, NZ
[Conference Poster]Authored by: Wong, M.Wong, M., McIntyre, L., & Duizer, L. (2009). Industry-funded undergraduate research projects in food science and technology - a Massey University perspective. In
Food Elements - Putting the pieces together(pp. 55 - 55). : PALL - Food and Beverage - Formula Foods - Orica Chemnet
[Conference Abstract]Authored by: Wong, M.Pauga, MR., Kruger, R., Wong, M., Wang, YC., Kruger, MC., & Stonehouse, W. (2008, December). Omega-3 PUFA status from farmed salmon compared to salmon oil capsules. Presented at
The Nutrition Society of New Zealand Annual Conference. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Kruger, M., Wong, M.Chollangi, A., Bennett, RJ., & Wong, M. (2008).
Concentration of whole milk using hollow fibre vs. spiral wound ultrafiltration membranes.. Poster session presented at the meeting of Food Sustainability NZIFST Conference.. Rotorua
[Conference Poster]Authored by: Wong, M.McIntyre, L., Wong, M., & Duizer, LM. (2008).
Industry funded undergraduate research projects a New Zealand perspective.. Poster session presented at the meeting of 1st International ISEKI_Food Conference. Portugal
[Conference Poster]Authored by: Wong, M.McIntyre, L., Wong, M., & Duizer, LM. (2008). Industry funded undergraduate research projects a New Zealand perspective. In
1st International ISEKI_Food Conference(pp. 92 - 92). : ISEKI_Food network
[Conference Abstract]Authored by: Wong, M.Pauga, M., Kruger, R., Wong, M., Wang, Y., Morton, RH., Kruger, MC., . . . Stonehouse, W. (2008).
Omega-3 PUFA status from farmed salmon compared with salmon oil capsules. Poster session presented at the meeting of Functional Foods & Edible Oils 2008 Conference. Auckland, NZ
[Conference Poster]Authored by: Kruger, M., Wong, M.Pauga, M., Kruger, R., Wong, M., Morton, RH., Kruger, MC., & Stonehouse, W. (2008). Omega-3 PUFA status from farmed salmon compared with salmon oil capsules.. In
Proceedings of the Functional Foods & Edible Oils 2008 Conference(pp. 29 - 29). : University of Auckland
[Conference Abstract]Authored by: Kruger, M., Wong, M.Jettanaporsumran, M., & Wong, M. (2008).
Co-pigmentation reactions of boysenberry juice. Poster session presented at the meeting of Functional Foods & Edible Oils 2008 Conference. Auckland, NZ
[Conference Poster]Authored by: Wong, M.Jettanaporsumran, M., & Wong, M. (2008). Co-pigmentation reactions of boysenberry juice. In
Proceedings of the Functional Foods & Edible Oils 2008 Conference(pp. 27 - 27). : University of Auckland
[Conference Abstract]Authored by: Wong, M.Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008).
Effect of dairy fat on pervaporative flavour compound concentration. Poster session presented at the meeting of NZIFST Conference 2008: Food Sustainability. Rotorua, New Zealand
[Conference Poster]Authored by: Harrison, J., Wong, M.Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of dairy fat on pervaporative flavour compound concentration. In
Proceedings of the NZIFST Conference 2008: Food Sustainability: NZ Institute of Food Science & Technology Inc
[Conference Abstract]Authored by: Harrison, J., Wong, M.Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). High pressure-induced gelatinisation of normal and waxy rice starches in skim milk. , NZIFST Conference 2008: Food Sustainability: The NZ Institute of Food Science and Technology Inc
[Conference Abstract]Authored by: Wong, M.Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). High pressure-induced gelatinisation of normal and waxy rice starches in skim milk. In
Proceedings of the NZIFST Conference 2008: Food Sustainablity: The NZ Institute of Food Science and Technology Inc
[Conference Abstract]Authored by: Wong, M.Chollangi, A., Bennett, RJ., & Wong, M. (2008). Concentration of whole milk using hollow fibre vs. spirl wound ultrafiltration membranes. In
Proceedings of the NZIFST Conference 2008: Food Sustainability: NZ Institute of Food Science & Technology Inc
[Conference Abstract]Authored by: Wong, M.Chollangi, A., Bennett, RJ., & Wong, M. (2008).
Concentration of whole milk using hollow fibre vs. spirl wound ultrafiltration membranes. Poster session presented at the meeting of NZIFST Conference 2008: Food Sustainability. Rotorua, New Zealand
[Conference Poster]Authored by: Wong, M.Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008, June). Effect of food solution characteristics on flavour concentration by pervaporation. Presented at
NZIFST Conference 2008: Food Sustainability. Rotorua, New Zealand.
[Conference Oral Presentation]Authored by: Harrison, J., Wong, M.Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of food solution characteristics on flavour concentration by prevaporation. In
Proceedings of the NZIFST Conference 2008: Food Sustainability: NZ Institute of Food Science & Technology Inc
[Conference Abstract]Authored by: Harrison, J., Wong, M.Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). Acid gelation of skim milk with different starches after high-pressure treatment. , STARCH 2008: Structure and Functionality: University of Nottingham
[Conference Abstract]Authored by: Wong, M.Oh, HE., Wong, M., Anema, SG., & Pinder, DN. (2008). Acid gelation of skim milk with different starches after high-pressure treatment. In
Proceedings of STARCH 2008: Structure and Functionality: University of Nottingham
[Conference Abstract]Authored by: Wong, M.Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of feed solution characteristics on flavour concentration by pervaporation. , International Congress on Membranes and Membrane Processes: ICOM
[Conference Abstract]Authored by: Harrison, J., Wong, M.Overington, AR., Wong, M., Harrison, JA., & Ferreria, L. (2008). Effect of feed solution characteristics on flavour concentration by pervaporation. In
ICOM 2008 Oral Presentation Proceedings from the International Congress: ICOM
[Conference Abstract]Authored by: Harrison, J., Wong, M.Oh, HE., Anema, SG., Wong, M., & Pinder, DN. (2007). High-pressure-induced gelatinisation of normal and waxy rice starches in skim milk. In
2007 AACC International Annual Meeting(pp. A25). : AACC International [Cereal Foods World Supplement, Vol. 52, No. 4]
[Conference Abstract]Authored by: Wong, M.Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007). Modelling of pervaporation for concentration of flavour compounds. In
6th International Membrane Science and Technology Conference(pp. 105). : UNESCO Centre for Membrane Science and Technology
[Conference Abstract]Authored by: Harrison, J., Wong, M.Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007). Concentration of dairy flavour compounds using pervaporation. In
5th NIZO Dairy Conference(pp. unpaged - 1). : Elsevier
[Conference Abstract]Authored by: Harrison, J., Wong, M.Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007).
Concentration of dairy flavour compounds using pervaporation. Poster session presented at the meeting of 5th NIZO Dairy Conference. Papendal, The Netherlands
[Conference Poster]Authored by: Harrison, J., Wong, M.Overington, A., Wong, M., Harrison, JA., & Ferreira, L. (2007). Modelling of pervaporation for concentration of flavour compounds. , 6th International Membrane Science and Technology Conference (IMSTEC 07)
[Conference Abstract]Authored by: Harrison, J., Wong, M.Oh, HE., Anema, SG., Pinder, DN., & Wong, M. (2007).
Acid gelation of skim milk with different starches after high-pressure treatment. Poster session presented at the meeting of New Zealand Institute of Food Science and Technology Conference. Wellington, NZ
[Conference Poster]Authored by: Wong, M.Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2007). High-pressure-induced gelatinisation of normal and waxy rice starches. In
New Zealand Institute of Food Science and Technology Conference(pp. 38). : New Zealand Institute of Food Science and Technology
[Conference Abstract]Authored by: Wong, M.Oh, HE., Anema, SG., Pinder, DN., Hemar, Y., & Wong, M. (2007). High-pressure-induced starch gelatinisation and its application in dairy systems. , Milk Proteins II: From Molecules to Mozzarella
[Conference Abstract]Authored by: Wong, M.Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006).
Effect of high pressure treatment on the behaviour of waxy and normal rice starches. Poster session presented at the meeting of 3rd Innovative Food Centre Conference. Melbourne, VIC
[Conference Poster]Authored by: Wong, M.Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006). Effect of high pressure treatment on the behaviour of waxy and normal rice starches. In
3rd Innovative Foods Centre Conference(pp. 34). : Food Science Australia
[Conference Abstract]Authored by: Wong, M.Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006). Effect of high pressure treatment on the rheological behaviour of different starches. (pp. unpaged). , 8th International Hydrocolloids Conference: NTNU
[Conference Abstract]Authored by: Wong, M.Oh, HE., Anema, SG., Wong, M., Pinder, DN., & Hemar, Y. (2006). Effect of high pressure treatment on the rheological behaviour of different starches. In
8th International Hydrocolloids Conference: NTNU
[Conference Abstract]Authored by: Wong, M.Wong, M., Batalla Orlinga Ashton, O., Mcghie, T., Requejo Jackman, C., Eyres, L., Sherpa, N., . . . Woolf, A. (2006). Avocado oil: The color of quality. (pp. unpaged). , 231st American Chemical Society National Meeting: ACS
[Conference Abstract]Authored by: Wong, M.Wong, M., Ashton, O., Requejo-Jackman, C., McGhie, T., White, A., Eyres, L., . . . Woolf, A. (2008). Avocado oil: The color of quality. In
ACS Symposium Series Vol. 983 (pp. 328 - 349).
[Conference Abstract]Authored by: Wong, M.Read Abstract:
Wong, M. (2005, November). Making new functional foods. Presented at
New Trends in Functional Foods. Takapuna, Auckland, NZ.
[Conference Oral Presentation]Authored by: Wong, M.Requejo Tapia, C., Woolf, AB., Lund, C., White, A., Wong, M., Mcghie, T., . . . Eyres, L. (2004). Cold pressed oil from avocados - Key postharvest factors. (pp. 79 - 79). , 6th Australian Horticultural Conference: Harnessing the Potential of Horticulture in the Asian-Pacific Region Nambour, QLD: Australian Society of Horticultural Science
[Conference Abstract]Authored by: Wong, M.Wong, M., Requejo, C., Mcghie, T., Wang, Y., Eyres, L., & Woolf, A. (2004, November). Recent research on the health components in cold pressed avocado oil. Presented at
Fats and Oils - Their Role in Food and Health, AOCS 2004 Biennial Workshop. Adelaide, SA.
[Conference Oral Presentation]Authored by: Wong, M.Wong, M., Sherpa, N., & Eyres, L. (2003, November). Evaluation of the oxidative stability of oils. Presented at
Pacific Lipids 2003. Auckland, NZ.
[Conference Oral Presentation]Authored by: Wong, M.Wong, M., & Yang, MF. (2000). Pervaporation for aroma recovery and concentration. In XDC. Ed (Ed.)
Food Engineering Association of New Zealand 2000 Technical Conference. (pp. 29 - 32). NZ
[Conference Paper in Published Proceedings]Authored by: Wong, M.view less...
