91Pro

Other publications

• Vriesekoop, F., Wei, Y., Grillo, R., and Liang, H. (2017) Nanotechnology in the Agri-Food Applications. (In: Contemporary issues in food supply chain management, Editors: Eastham, J., Kluwe Aguiar, L., Thelwell, S. Goodfellow Publishers, Oxford, UK. pg.167-184.)
• Kerby, C., and Vriesekoop, F. (2017) An Overview of the Utilisation of Brewery By-Products as Generated by British Craft Breweries. Beverages 3(2): 24. doi:10.3390/beverages3020024
• Kellershohn, J., Walley, K., and Vriesekoop, F. (2017) Healthier food choices for children through menu pricing. British Food Journal 119(6):1324-1336.
• Li, R., Song, D., Vriesekoop, F., Cheng, L., Yuan, Q., and Liang, H. (2017) Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes. European Food Research and Technology 243(4):547-554
• Hucker, B., Christophersen, M., and Vriesekoop, F. (2017) The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. Journal of the Institute of Brewing 123(1):24-30
• Hucker, B., Wakeling, L. and Vriesekoop, F., (2016) Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation Journal of the Institute of Brewing 122:126-137
• Hucker, B., Vriesekoop, F., Vriesekoop?Beswick, A., Wakeling, L., Vriesekoop?Beswick, H. and Hucker, A (2016) Vitamins in brewing: effects of post?fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer. Journal of the Institute of Brewing 122:278-288.
• Parvez I. Paracha, Shumaila Bakht, Saima I. Paracha, Frank Vriesekoop, Iftikhar A. Khattak, Zia ud Din, Niamat Ullah (2016) Nutritional Status, Dietary Practices and Physical Activities of Adolescents in Public and Private Schools of Karachi, Pakistan Obesity Research Open Journal 3:30-39
• Vriesekoop F., Chen J., Oldaker J., Besnard F., Smith R., Leversha W., Smith-Arnold C., Worrall J., Rufray E., Yuan Q., Liang H., Scannell A., Russell C. (2016) Microorganisms 4
• Liddicoat, C., Hucker, B., Liang, H., and Vriesekoop, F. (2015) Thiamin analysis in red wine by fluorescence reverse phase-HPLC Food Chemistry 177:325-329
• Shi, R., Guo, Y., Vriesekoop, F., Yuan, Q., Zhao, S., and Liang, H. (2015) Improving Oxidative Stability of Peanut oil under Microwave Treatment and Deep Fat Frying by Stearic acid?Surfacant?Tea Polyphenols Complex European Journal of Lipid Science and Technology 117:1008-1015
• Rodriguez Herrera M., and Vriesekoop F. (2015) Protected Geographical Indication in an emerging micro-brewing sector. International Brewer & Distiller. 2015 ((March issue))
• Paracha P., Khan T, Vriesekoop F., Salahuddin M., Paracha S., Uddin Z., Ullah N. and Asif Y. (2015) Association between smoking and anthropometric characteristics, biochemical markers, and dietary intake of Pakistani male adult population. Advances in Food Technology and Nutritional Sciences 4:88-96
• Zhang Z., Vriesekoop F., Yuan QP. and Liang H. (2014) Effects of Nisin on the Antimicrobial Activity of D-limonene and its nanoemulsion Food Chemistry 150 (307-312)
• Hucker B., Wakeling L. and Vriesekoop F. (2014) Vitamins in Brewing: The impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort. Journal of the Institute of Brewing. 120 (164-173)
• Wen C., Yuan QP., Liang H., and Vriesekoop F. (2014) Preparation and Stabilization of D-limonene Pickering Emulsions by Cellulose Nanocrystals. Carbohydrate Polymers 112 (695-700)
• Shi, R., Zhang, Q., Vriesekoop, F., Yuan, Q., & Liang, H. (2014) Preparation of Organogel with Tea polyphenols Complex for Enhancing the Antioxidation Properties of Edible Oil. Journal of Agricultural and Food Chemistry. 62: 8379–8384
• Vriesekoop F., Krahl M., Hucker B. and Menz G (2013) Bacteria in Brewing: The Good, The Bad, and The Ugly. Journal of the Institute of Brewing 118:335-346
• Li Y., Zhang Z., Yuan QP., Liang H. and Vriesekoop F. (2013) Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method. Journal of Food Engineering 119:419-424
• Bradbury M., Greenfield P., Midgley D., Li D., Dinh N.T., Vriesekoop F., Brown J. (2012) Draft genome sequence of Clostridium sporogenes PA 3679, the common non-toxigenic surrogate for Clostridium botulinum. Journal of Bacteriology 194:1631-1632
• Vriesekoop F. (2012) Dirty Coins? MintWorld Compendium 1:6-8
• Liang H., Yuan QP., Vriesekoop F., and Lv F. (2012) Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds. Food Chemistry 135:1020-1027
• Paracha P.I., Yousafzai Y., Vriesekoop F., Ullah S., Abass M., Paracha S.I., and Khan T. (2012) Risk factors associated with gallstone disease in women. e-SPEN 7:129-134
• Hucker B., Wakeling L.T., and Vriesekoop F. (2012) Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content. Journal of Cereal Science 56:300-306
• Hucker B, Wakeling L.T, Vriesekoop F. (2011) The quantitative analysis of thiamine and riboflavin and their respective vitamers in fermented alcoholic beverages. Journal of Agricultural and Food Chemistry 59:12278-12285
• Menz G. Aldred P., and Vriesekoop F. (2011) The growth and survival of food-borne pathogens in beer. Journal of Food Protection 74:1670-1675.
• Vriesekoop F., Rathband A., MacKinlay J. and Bryce J.H. (2010) The evolution of dextrins during the mashing and fermentation of all-malt whisky production. Journal of the Institute of Brewing. 116:230-238.
• Menz G., Andrighetto Ch., Lombardi A., Corich V., Aldred P., and Vriesekoop F. (2010) Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia. Journal of the Institute of Brewing 116:14-22
• Vriesekoop F., Russell C., Alvarez-Mayorga B., Aidoo K., Yuan Q., Scannell A., Beumer R., Jiang X., Barro N., Otokunefor K., Smith-Arnold C., Heap A., Chen J., Iturriage M.H., Hazeleger W., DesLandes J., Kinley B., Wilson K., Menz G. (2010) Dirty Money. An investigation into the hygiene status of some of the world’s currencies as obtained from food outlets. Foodborne Pathogens and Disease 7:1497-1502
• Vriesekoop F., Shaw R. (2010) The Australian bush fly (Musca vetustissima) as a potential vector in the transmission of foodborne pathogens at outdoor eateries Foodborne Pathogens and Disease 7:275-279.
• Menz G., and Vriesekoop F. (2010) Physical and chemical changes during the maturation of Gordal sevillana olives (Olea europaea L., cv. Gordal sevillana). Journal of Agricultural and Food Chemistry 58:4934-4938
• Menz G., Vriesekoop F., Zarei M., Zhu B., and Aldred P. (2010) The growth and survival of food borne pathogens in sweet and fermenting brewers’ wort. International Journal of Food Microbiology. 140:19-25.
• Vriesekoop F. (2010) Handling money in the food industry: An international overview. (International meeting on Food Safety, Queretaro, Mexico )
• Alvarez Mayorga B.L., and Vriesekoop F. (2010) Comportamiento de Salmonella y Staphylococcus aureus en billetes de papel y polímero. [Behaviour of Salmonella and Staphylococcus aureus on paper and polymer banknotes]. (Currency Conference. Buenos Aires, Argentina.)
• Vriesekoop F. Rathband A., Bryce J.H. (2010) The evolution of dextrins during mashing and fermentation of all-malt whisky production. (Istitute of Brewing and Distilling (Australasian convention) Brisbane, Australia. )
• Hucker B., Wakeling L., Vriesekoop F. (2010) The effect of water-soluble vitamins on spoilage organisms in beer. (Iinstiture of Brewing and Distilling (Australasian convention) Brisbane, Australia)
• Vriesekoop F., Haass C. and Pamment N.B. (2009) The role of acetaldehyde and glycerol in the adaptation to ethanol stress of Saccharomyces cerevisiae and other yeasts. FEMS Yeast Research 9: 365-371.
• Menz G., Aldred G.P. and Vriesekoop F. (2009) Pathogens in Beer. (Invited Book Chapter for Elsevier’s “Beer in Health and Disease Prevention”. Editor: Preedy V. Pg. 403-413.)
• Hucker B. and Vriesekoop F. (2008) Acetaldehyde stimulates ethanol-stressed Saccharomyces cerevisiae, grown on different carbon sources Folia Microbiologica 53:505-508
• Menz G., Bradbury M., and Vriesekoop F. (2008) Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile. Food Technology Biotechnology 46:341-345
• Liang H., Li C., Yuan QP., and Vriesekoop F. (2008) Application of high-speed counter-current chromatography for the isolation of sulforaphane from broccoli seed meal. Journal of Agricultural and Food Chemistry 56: 7746-7749.
• Zheng F., Li C., Yuan QP. and Vriesekoop F. (2008) Influence of molecular shape on the retention of small molecules by solvent resistant nanofiltration (SRNF) membranes: a suitable molecular size parameter. Journal of Membrane Science 318:114-122.
• Vriesekoop F. (2008) Nutritional and Health Potential of Spend Brewery Yeast. (Institute of Brewing and Distilling (Australasian convention) Auckland, New Zealand)
• Vriesekoop F., Barber A.R, and Pamment N.P. (2007) Acetaldehyde mediates growth stimulation of ethanol stressed Saccharomyces cerevisiae: evidence of a redox-driven mechanism. Biotechnology Letters 29:1099-1103.
• Sun Y., Yuan QP., and Vriesekoop F. (2007) Effect of two ergosterol biosynthesis inhibitors on lycopene production by Blakeslea trispora. Process Biochemistry 42:1460-1464.
• Liang H., Li C., Yuan QP., and Vriesekoop F. (2007) Separation and Purification of Sulforaphane from Broccoli Seeds by Solid Phase Extraction and Preparative High-Performance Liquid Chromatography. Journal of Agricultural and Food Chemistry 55:8047-8053