Attitudes to consumption of edible insects by indigenous Māori in Aotearoa New Zealand: future commercial opportunities

O’Connor, C. T., Gathercole, J., Bowie, M., Morton, J. D., Finlay-Smits, S., McNeill, M. R., & van Koten, C. (2023). Attitudes to consumption of edible insects by indigenous Māori in Aotearoa New Zealand: future commercial opportunities. Journal of Insects as Food and Feed, 10(2), 219–235. https://doi.org/10.1163/23524588-20230105

Spider and harvestmen biodiversity in New Zealand horticultural ecosystems

Sullivan, N., Sharp, J., Vink, C., Black, A., Marsh, A., & Butler, R. (2023). Spider and harvestmen biodiversity in New Zealand horticultural ecosystems. New Zealand Journal of Zoology. https://doi.org/10.1080/03014223.2023.2274827

Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

Zhang, Y., Momoisea, P., Lin, Q., Liang, J., Burrow, K., & Serventi, L. (2023). Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii. Sustainability (Switzerland), 15(10). https://doi.org/10.3390/su1510815

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Harper, A. R., Dobson, R. C. J., Morris, V. K., & Moggré, G. (2022). Fermentation of plant‐based dairy alternatives by lactic acid bacteria. Microbial Biotechnology, 15(5), 1404–1421. https://doi.org/10.1111/1751-7915.14008

Grubs up: Multiple enactments of insects as food in Aotearoa/New Zealand

Hyde, C. (2022). Grubs up: Multiple enactments of insects as food in Aotearoa/New Zealand. New Zealand Sociology, 37(2), 94–106.

Multiscapes and Urbanisation: The Case for Spatial Agroecology

Morris, R., Gregorini, P., Davis, S., & Grelet, G.-A. (2022). Multiscapes and Urbanisation: The Case for Spatial Agroecology. Sustainability (Switzerland), 14(3). https://doi.org/10.3390/su14031352

Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes.

Sun, P., Zhang, Y., Zhang, Y., Feng, Z., Lee, S. J., & Serventi, L. (2022). Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes. Food Bioscience, 50. https://doi.org/10.1016/j.fbio.2022.102049

Soil mineral nitrogen regulation by a novel porous material in structurally degraded soils

Xu, L., Yu, Q., Wang, M., Xu, S., Shi, X., Zhao, X., Yang, J., Xie, X., Gao, J., & Zhang, Y. (2022). Soil mineral nitrogen regulation by a novel porous material in structurally degraded soils. Journal of the Science of Food and Agriculture, 102(14), 6285–6292. https://doi.org/10.1002/jsfa.11977

Mātauranga on kawakawa to identify insect herbivores with beneficial bioactive activity

O’Connor, C. T., Gathercole, J. L., McNeill, M. R., Bowie, M. H., Morton, J. D., & Ross, A. (2023, August). Mātauranga on kawakawa to identify insect herbivores with beneficial bioactive activity [Conference presentation]. Kai mō Aotearoa Food Science Satellite Meeting, Queenstown Research Week, New Zealand.

Revisiting the crucial roles of oxygen vacancies in photo/electro-catalytic degradation of aqueous organic pollutants

Zeng, C., Tsui, L. S., Lam, F. L., Wu, T., & Yip, A. C. (2024). Revisiting the crucial roles of oxygen vacancies in photo/electro-catalytic degradation of aqueous organic pollutants. Applied Catalysis O: Open, 190, . https://doi.org/10.1016/j.apcato.2024.206930