More publications not publicly available:

The list below includes publications authored by Food Waste Innovation investigators that are do not have ‘open access’ meaning they are not available for the general public to view. If you are a University of Otago staff or student, or a staff or student of another research institution, you may be able to access these publications through your University’s library databases.

Published in 2022-2023:

• Mirosa, M., Bremer, P. (2023). Understanding New Foods: Upcycling. In: Serventi, L. (eds) Sustainable Food Innovation . Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-031-12358-0_11

• Thorsen M, Mirosa M, Skeaff S. A Quantitative and Qualitative Study of Food Loss in Glasshouse-Grown Tomatoes. Horticulturae. 2022; 8(1):39. https://doi.org/10.3390/horticulturae8010039

• Margaret Thorsen, Fiona Nyhof, Francesca Goodman-Smith, Jonathan Deutsch & Miranda Mirosa (2022) Accessing Supermarket Shelves: Retail Category Managers Advice to Upcycled Food Manufacturers, Journal of Food Products Marketing, 28:4, 179-192, DOI: 10.1080/10454446.2022.2072695

• Thorsen, M., Skeaff, S., Goodman-Smith, F., Thong, B., Bremer, P., & Mirosa, M. (2022). Upcycled foods: A nudge toward nutrition [Perspective]. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.1071829

• Clare, G., Bremer, P & Mirosa, M. 2022. The Impact of COVID-19 on Food Rescue Organisations in Aotearoa New Zealand and Recommendations for Ongoing Crisis Management. British Food Journal.  IF: 3.47.

Published 2017-2021:

• Böhner, N., Zareian, M., Tybussek, T., Silcock,P., Bremer, P., & Beauchamp, J. 2019. Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere. Food Packaging and Shelf Life 20(2):

• Zareian, M., Böhner, N. Loos,M. H., Silcock, P., Bremer, P. Buchamp, J. 2019. Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Packaging and Shelf Life,18:51-61.

• 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 and Bioprocess Technology, 1-13.

• Alothman, M., Lusk, K. A., Bremer, P. & Silcock P., 2018. Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk, Food Packaging and Shelf Life,15, 69-7.

• Aryee, A. N. A., Agyei, D., & Akanbi, T. O. Recovery and Utilization of Seaweed Pigments in Food Processing. Current Opinion in Food Science. 2018.

• Buvé, C., Van Bedts, T., Haenen, A., Kebede, B., Braekers, R., Hendrickx, M., … Grauwet, T. (2018). Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information. Journal of the Science of Food & Agriculture, 98(9), 3437-3445. doi: 10.1002/jsfa.8856

• Buvé, C., Neckebroeck, B., Haenen, A., Kebede, B., Hendrickx, M., Grauwet, T., & van Loey, A. (2018). Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2018.07.022

• Di Stefano, E., D. Agyei, E. N. Njoku and C. C. Udenigwe. Plant RuBisCo: An Underutilized Protein for Food Applications. Journal of the American Oil Chemists' Society 0(0). 2018.

• Dzuvor, C., J. Taylor, C. Acquah, S. Pan and D. Agyei (2018). Bioprocessing of Functional Ingredients from Flaxseed. Molecules 23(10): 2444.

• Schuster, L., Franke, C., Silcock, P., Beauchamp, J. & Bremer, P. 2018. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2°C for 15 days. Meat Science, 24(145):31-39.

• Marshall, J., Wassilak, C., Mirosa, M., Mainvil, L., Chisnall, S., Jones, E. (2018). Food Waste in the Café and Restaurant Sector in NZ. Industry Report: http://www.wasteminz.org.nz/wp-content/uploads/2018/10/New-Zealand-cafe-and-resturant-food-waste-WasteMINZ-2018.pdf

• Althoman, M., Lusk, K. A., Silcock, P., Bremer, P. J. 2017. Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiology, 64:155-163. 3.579

• Holland B., Akanbi T.O, Agyei D., Wang B., Barrow C.J. (2017). Bioprocessing of plant-derived bioactive phenolic compounds. Handbook of Food Bioengineering. Alexandru Mihai Grumezescu and Alina Maria Holban (Editors). Elsevier (UK)

• 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 and Technology 52 (12), 2564-2571.

• Mutsokoti, L., Panozzo, A., Tongonya, J., Kebede, B. T., Van Loey, A., & Hendrickx, M. (2017). Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems. LWT, 80, 470-478. doi: 10.1016/j.lwt.2017.03.021

• Campbell, H., Evans, D. and Murcott, A. (2017). Measurability, Austerity, Edibility: Introducing Waste to Food Regime Theory. Journal of Rural Studies. 51, 168-177. https://doi.org/10.1016/j.jrurstud.2017.01.017

Published prior to 2017:

• Goodman-Smith, F., Bremer, P. & Mirosa, M. (2016). Shelf Life Study of Commonly Wasted Foods. Project report prepared for WasteMINZ, the representative body of the waste and resource recovery sector in New Zealand (Confidential report).

• Horne (2016), MDiet thesis – ‘Evaluating the practicability and utility of the Social Return on Investment tool in public health nutrition: A food redistribution case study, New Zealand’. Advisors: M Mirosa, L Mainvil. http://hdl.handle.net/10523/6310

• Agyei D., Shanbhag B., and He L. (2015). Enzymes for food waste remediation and valorisation. Improving and tailoring enzymes for food quality and functionality. Yada R. (Ed.) Woodhead Publishing. pp. 123 – 145

• Kebede, B. T., Grauwet, T., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach. Food Chemistry, 185, 119-126. doi: 10.1016/j.foodchem.2015.02.134

• Wibowo, S., Grauwet, T., Kebede, B. T., Hendrickx, M., & Van Loey, A. (2015). Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction. Food Research International, 75, 295-304. doi: 10.1016/j.foodres.2015.06.020

• Kebede, B. T., Grauwet, T., Magpusao, J., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree. Food Chemistry, 179, 94-102. doi: 10.1016/j.foodchem.2015.01.074

• Mirosa, M. (2015). Household Food Waste Kitchen Diary Analysis for the Wider Wellington Region. Project report prepared for the Upper Hutt City Council, targeted at Wellington Regional Council Officers (Confidential report).

• Evans, D., Campbell, H. and Murcott, A. (eds.) (2015) Waste Matters: New Perspectives on Food and Society. Sociological Review Monographs (Book 60): Wiley Blackwell. https://doi.org/10.1111/jiec.12307

• Silcock, P., Alothman, M., Zardin, E., Heenan, S., Siefarth, C., Bremer, P. J. and Beauchamp, J. 2014. Microbially-induced changes in the volatile constituents of fresh chilled pasteurised milk during storage. Food Packaging and Shelf-life. 2:81-90.

• Beauchamp, J., Zardin, E., Silcock, P., & Bremer, P. J. 2014. Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf-life bovine milk by PTR-MS. Journal of Mass Spectrometry. 2014, 49(9), 952-8.

• Reynolds, D. & Mirosa, M. (2014). A Load of Rubbish: Quantifying Food Waste in New Zealand. Project report prepared for WasteMINZ, the representative body of the waste and resource recovery sector in New Zealand (Confidential report).

• Verachia, W., Niven and Bremer, P. 2012. The effect of postharvest handling and processing on sea urchin (Evechinus chloroticus) gonad quality. International Journal of Food Science and Technology 47:2545-2553. (IF 1.223).

• Phillips, K., Bremer, P*., Silcock, P. , Hamid, N., Delahunty, C., Barker, M. and Kissick, J. 2009. Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads. Aquaculture 288:205–215.