1. 8th International symposium on delivery of functionality in complex food systems (DOF 2019). Issue 11 (30th October 2020) Authors: Vicente, António A.; Boland, Mike; Livney, Yoav D. Journal: Food & function Issue: Volume 11:Issue 11(2020) Page Start: 9316 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility. (November 2018) Authors: Zhu, Xiaojie; Kaur, Lovedeep; Staincliffe, Maryann; Boland, Mike Journal: Meat science Issue: Volume 145(2018) Page Start: 256 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Differentiating aspects of product innovation processes in the food industry. Issue 8 (29th July 2014) Authors: Sanaullah Khan, Rao; Vincent Grigor, John; G. Win, Alan; Boland, Mike Journal: British food journal Issue: Volume 116:Issue 8(2014) Page Start: 1346 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Differentiating aspects of product innovation processes in the food industry: An exploratory study on New Zealand. Issue 8 (29th July 2014) Authors: Sanaullah Khan, Rao; Vincent Grigor, John; G. Win, Alan; Boland, Mike Journal: British food journal Issue: Volume 116:Issue 8(2014) Page Start: 1346 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. ENutrition - The next dimension for eHealth?. (September 2019) Authors: Boland, Mike; Bronlund, John Journal: Trends in food science & technology Issue: Volume 91(2019) Page Start: 634 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. High pressure processing of meat: effects on ultrastructure and protein digestibility. Issue 5 (4th May 2016) Authors: Kaur, Lovedeep; Astruc, Thierry; Vénien, Annie; Loison, Olivier; Cui, Jian; Irastorza, Marion; Boland, Mike Journal: Food & function Issue: Volume 7:Issue 5(2016) Page Start: 2389 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Human digestion – a processing perspective. (5th February 2016) Authors: Boland, Mike Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 7(2016) Page Start: 2275 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features. (November 2022) Authors: Gawat, Mariero; Kaur, Lovedeep; Singh, Jaspreet; Boland, Mike Journal: Food research international Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. (1st May 2021) Authors: Chian, Feng Ming; Kaur, Lovedeep; Astruc, Thierry; Vénien, Annie; Stübler, Anna-Sophie; Aganovic, Kemal; Loison, Olivier; Hodgkinson, Suzanne; Boland, Mike Journal: Food chemistry Issue: Volume 343(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Thermal inactivation of actinidin as affected by meat matrix. (November 2018) Authors: Zhu, Xiaojie; Kaur, Lovedeep; Boland, Mike Journal: Meat science Issue: Volume 145(2018) Page Start: 238 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗