Dr Graham Eyres
Lecturer
Food Science
Otago University
New Zealand
Biography
Dr Graham Eyres Senior Lecturer PhD (Otago), BSc (Hons) (Otago)
Research Interest
Identification of aroma compounds in complex food samples and essential oils Oral breakdown of food during mastication and impact on flavour release and sensory perception. Dynamic flavour release and perception during consumption Sensory interactions between taste and aroma and the effect on overall flavour perception Hop aroma compounds, flavour generation during fermentation, and the impact on beer flavour
Publications
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Haddadian, Z., Bremer, P., Eyres, G. T., Carne, A., & Everett, D. W. (2016). The impact of cream churning conditions on xanthine oxidase activity and oxidation-reduction potential in model emulsion systems. International Dairy Journal, 60, 55-61. doi: 10.1016/j.idairyj.2016.01.017
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Liu, T., Dodds, E., Leong, S. Y., Eyres, G. T., Burritt, D. J., & Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “kumara†sweet potato tubers. Innovative Food Science & Emerging Technologies, 39, 197-208. doi: 10.1016/j.ifset.2016.12.010
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Haddadian, Z., Eyres, G. T., Carne, A., Everett, D. W., & Bremer, P. (2017). Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential. International Dairy Journal, 64, 14-21. doi: 10.1016/j.idairyj.2016.09.006
