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Nazimah Hamid

Auckland University of Technology

AUT City Campus

Private Bag 92006

Auckland, 1142

New Zealand

  • Auckland University of Technology

SCHOLARLY PAPERS

4

DOWNLOADS

161

TOTAL CITATIONS

2

Scholarly Papers (4)

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1.

Exploring the Formation and Retention of Aroma Compounds in Ready-to-Eat Roasted Pork from Four Thermal Methods: A Lipidomics and Heat Transfer Analysis

Number of pages: 27 Posted: 22 Jun 2023
Huan Liu, Qianli Ma, Raheel Suleman, Jiangtao Xing, Pi Li, Peng Gao, Nazimah Hamid, Zhongshuai Wang, Ping Wang and Hansheng Gong
Ludong University, Auckland University of Technology, Bahauddin Zakariya University, Thermo Fisher Scientific, Thermo Fisher Scientific, Thermo Fisher Scientific, Auckland University of Technology, affiliation not provided to SSRN, Ludong University and Ludong University
Downloads 56 (1,041,696)
Citation 1

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ready-to-eat roasted pork, lipidomics, heat transfer, aroma compounds, circulating non-fried roast, TG (16:0_18:1_18:1), LPC 18:2-SN1

2.

Enhancing Stability and Physiological Activity of Aronia Melanocarpa L. Anthocyanin and Polysaccharide Complexes

Number of pages: 45 Posted: 22 May 2024
Huimin Zhang, Shiyu Zhu, Dansen Shang, Nazimah Hamid, Qianli Ma, Yuhang Xiao, Lining Ren, Guochen Liu and Ai-dong Sun
Beijing Forestry University, Beijing Forestry University, affiliation not provided to SSRN, Auckland University of Technology, Auckland University of Technology, Beijing Forestry University, Beijing Forestry University, Beijing Forestry University and Beijing Forestry University
Downloads 37 (1,236,159)
Citation 1

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anthocyanins, polysaccharides, xanthan gum, interaction, stability, physiological activity

3.

Exploring the Sensomics Approach to Uncover the Key Aroma Compounds in Chinese Smoked Duck

Number of pages: 26 Posted: 29 Jun 2023
Huan Liu, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun and Hansheng Gong
Ludong University, Auckland University of Technology, Ludong University, Ludong University, Ludong University, Bohai University, Auckland University of Technology, Ludong University and Ludong University
Downloads 35 (1,249,711)

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smoked duck, Key aroma compounds, SENSOMICS approach, SAFE-GC-O-MS, aroma recombination

4.

Developing a Novel Flavoured Low Alcohol Beer Using New Zealand Honeydew Honey and Yacon Concentrate

Number of pages: 38 Posted: 14 Aug 2024
Keegan Chessum, Nazimah Hamid, Barry Wong, Tony Chen, Mary Yan and Rothman Kam
Auckland University of Technology, Auckland University of Technology, Eastern Institute of Technology, Auckland University of Technology, affiliation not provided to SSRN and Auckland University of Technology
Downloads 33 (1,277,121)

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New Zealand honeydew honey, New Zealand yacon concentrate, low alcohol beer, sensory analysis