Curriculum Vitae 1. Personal Information Name: Edward John Birch 2. Qualifications (a) Qualification name: Institution: Date of Graduation: NZCS (Chemistry) NZ Cert Authority 1970 BSc (Hons) (Chemistry) Massey University 1975 PhD (Food Technology) Massey University 1981 BA (Economics) Massey University 1995 MBA (Technology Management) Deakin University 1996 (b) Are you currently enrolled in a higher degree qualification: No 3. Professional Affiliations/Memberships (List) Fellow New Zealand Institute of Chemistry since 2009 Member since 1976 Otago Branch Committee Member 1994 – 1998 Otago Branch Chair 1999 – 2001 Otago Delegate to Council 2001 – 2003 Member Oils and Fats Specialist Group Fellow New Zealand Institute of Food Science and Technology 2013 Member since 1977 Otago Delegate to Council 2013 Otago Branch Committee member

Member and Executive Representative New Zealand Biotechnology Association (now defunct)

Member Institute of Food Technologists 2005 Member American Oil Chemists Society since 2007 Member Australasian Branch since 2011

4. Employment History (a) Present Position : Senior Lecturer Department of Food Science From 1990 Appointed Associate Professor 1 Feb 2014 (b) Previous Employment History:

Scientist Biotechnology Division, DSIR 1975 – 1990 Student Massey University 1971 – 1974 Lab. Technician Unilever NZ Ltd, Hastings 1968 – 1970 Costing Clerk Hawkes Bay Farmers Meat Co. Ltd, Hastings 1967

5. Other Relevant Experience

National/International Collaboration

DSIR, Massey University, AgResearch, Joint project on beef and lamb flavor studies 1982 – 1986

USA, University of Missouri, Joint Project, Beef and Lamb Flavour Studies, 1982-1986

Waste Solutions, Invermay, Mosgiel, Biogas and Biodiesel, 1996 – 2005 Host to Johannes Lindorfer, Internship on Biodiesel process development, University of Applied Sciences, Austria, 2004 – 2005 Host to Dr Ata Ur-Rehman, Pakistan, HEC Scholarship, Frying oils, 2010 Organiser for Sustainable Oils for Health and Energy Symposium, Hutton Theatre, Otago Museum October, 2013 Otago Branch organiser for Oils Conference and Marine bio-actives workshop on “Lipids, Nutraceuticals and Healthy Diets” Nelson, November 8 - 10

6. Research Activities (a) Research Expertise Flavour science Food Science Industrial Biotechnology Fermentation,and Industrial Microbiology Food Processing Organic Chemistry Analytical Chemistry Fats and Oils Food for Health (b) Experience in Applied R & D, contract research, consultancies, patents

Flavour science : Mutton Flavour, DSIR 1976-1979 Non-enzymic Browning, DSIR/Massey University 1977-1981 Beef and Lamb Flavour, DSIR/Massey University/

University of Missouri, USA 1982-1986 Food Composition: Plant Phenolics, DSIR 1975 Fruit Volatiles, DSIR 1981-1982 Encapsulation: Sheep and Goat Pheromones, DSIR 1982-1986 Controlled Release Technology, DSIR 1987-1989 Industrial Biotechnology: Transgenic Molecular Biology, DSIR 1989-1990 Lipid Waste Fermentation, U of O 1993-2002 Biodiesel production from waste tallow, Waste solutions, U of O 2002-2005

Food Processing: Dehydration of fruit, U of O 2000-2002 Lipid research:

Lipid analysis, frying oil stability, U of O 1994-Present Lipid stability, antioxidants in oils, U of O 2002-Present Biodiesel, U of O 2004-Present Properties of fish and plant oils 2005-Present Polyphenols, analysis and activity 2011-Present (c) Research Grants (significant grants only)

(1) Please list below any research grants you have received where you are the

first named principal or joint principal investigator.

2005 Otago Research Grant, Biodiesel $19876 2001 Otago Research Grant, Drying Fruit $18000 2000 Otago Research Grant, HPD Drying $20000

1998 Otago Research Grant, Mutton flavour $20000 1997 Division of Sciences, Lipid research $2500

1996 Division of Sciences, Lipid research $3800 (2) Please list below any research grant on which you are a named contributing

researcher.

1996-1998, FRST, Ecophysiology of anaerobic degradation of lipids, Contract WAS601, Dr J Thiele, Waste Solutions Ltd, $31,500

(d) Supervision of Postgraduate Students (list all supervisors with the name of the primary supervisor in bold, the enrolment date and the completion date).

PhDs:

Student Supervisors (%) Topic Degree Start Date

End Date

W-S Choo E J Birch (90), J P DuFour

Flax oil stability PhD 2005 2008

R Mohamad E J Birch (100) Hoki & Tuna oil properties

PhD 2009 2013

H Ismaila E J Birch (70), P Bremer (30)

Biodiesel production from microalgae

PhD 2011

S-S Teh E J Birch (50), A Bekhit (30), A Carne (20)

Properties of cold pressed oils & seed cakes

PhD 2011 2015

A Rashidinejad

D Everett (50), E J Birch (30), D Sun-Waterhouse (20)

Phenolic antioxidants in cheese

PhD 2012 2015

M Fernandez E J Birch (40), K Lusk (30), P Silcock (30)

Natural coffees flavour PhD 2012 2015

Z Zolfagari E J Birch (60), G Eyres (40)

Mono-floral Honey composition

PhD 2013

M Tirgar E J Birch (80), P Silcock (20)

Encapsulation of flax oil PhD 2013

O Okoro E J Birch (30), Z Sun (70)

Biorefinery for DAF sludge biofuels

PhD 2015

H Zhang E J Birch (50), A Bekhit (50)

Asparagus bioactives PhD 2015

T A Mungure E J Birch (50), A Bekhit (50)

Oxidative stability of venison during ageing

PhD 2016

S Bunga E J Birch (50), A Bekhit (50)

Fish roe spoilage PhD 2016

Mentor to Ehiaze Ehimen for his PhD in Physics on Biodiesel from algae (2007 - 2011) MScs:

Student Supervisors (%) Topic Degree Start

Date End Date

L Perez J P DuFour, E J Birch (40)

Flavour of goat’s milk MSc 1997 1997

R McNab E J Birch (50), M Lim (30), G Carrington (20)

Dehydration of apples by heat pump/dehumidifier

MSc 2001 2001

M Jansen E J Birch (100) Fractionation of olive oil MSc 2002 2007 M Bell E J Birch (100) Biodiesel from Tallow MSc 2003 2005 J Lindorfer E J Birch (50), J H

Thiele (50) Biodiesel synthesis MSc 2004 2005

H Wilson J P DuFour (80), E J Birch (20)

Beer flavour MSc 2006 2008

Y Zhao E J Birch (50), P Silcock (50)

Fish oil oxidation MSc 2007 2013

S Yang E J Birch (100) R. opacus lipids MSc 2013 2014 F Gao E J Birch (100) Oilseed triglycerides MSc 2014 2015 T Mungure E J Birch (50) A

Bekhit (50) Beef lipids chemistry MSc 2014 2015

A Rowe E J Birch (50), G Eyres (50)

Monofloral honey volatiles

MSc 2016

D Kim E J Birch (50), A Bekhit (50)

Muttonbird lipids MSc 2016

Honours and PGDip: Student Supervisors (%) Topic Degree Start

Date End Date

N Vathsala E J Birch (100) Volatiles in nectarines PGDipCApSc

1993 1993

C McLean E J Birch (100) Fatty acids in mutton fat BSc(H) 1993 1993 G Klarwill E J Birch (100) Ice-cream nutritional

database BCApSc(H)

1995 1995

S McKenzie E J Birch (100) Goats milk powder BSc(H) 1996 1996 K Boniface E J Birch (100) Anaerobic digestion of

tallow BSc(H) 1996 1996

K Rossiter E J Birch (100) Fatty acids of cooked sheepmeat

BCApSc(H)

1996 1996

G Jarvis E J Birch (100) Lipase assay anaerobic bacteria

FOSC460 1997 1997

E Robinson E J Birch (100) Rapid screening of Amadori compounds

PGDipSc 1998 1998

I T M Ee E J Birch (70), J Prescott

Sesory studies on French fries

BCApSc(H)

1998 1998

G Stillman E J Birch (100) Anaerobic reactor design PGDipSc 1999 1999 S Ronaldson E J Birch (60), M Lim Colour stability in

nectarine puree BSc(H) 2001 2001

M Jansen E J Birch (100) Olive oil analysis PGDipSc 2001 2001 J Soo E J Birch (100) Food Science Manual FOSC460 2002 2002 Y Jia E J Birch (100) Antioxidant protection of

tea in cooking oil PGDipCApSc

2002 2002

H Ling E J Birch (60), M Lim Dehydration of pears PGDipSc 2002 2002 S Hall E J Birch (100) Free Fatty acids in sheep PGDipSc 2003 2003 R Andrews E J Birch (100) Antioxidants in frying oils PGDipSc 2004 2004

A Clague E J Birch (100) Extraction of lipid wastes BAppSc 2005 2005 K Yap E J Birch (70), P

Silcock Gevuina & Macadamia nuts

PGDipSc 2005 2005

D Anderson E J Birch (50), P Silcock

Shelf-life of dried meals PGDipSc 2006 2006

Y Zhao P Silcock, E J Birch (30)

Hydroxyapatite in teeth PGDipSc 2006 2006

H McCracken

E J Birch (100) Mechanical openness in cheese

BSc(H) 2006 2006

W Tan E J Birch (60), P Silcock

Fish oil encapsulation BAppSc(H)

2006 2006

C Foo E J Birch (100) Grass vs Grain fed beef flavour

PGDipSc 2007 2007

H Mahmood E J Birch (100) Antioxidants in honey BSc(H) 2007 2007 T McCarthy E J Birch (50), D

Everett (50) Olive oil butter sustitute BSc(H) 2007 2007

S Guersen E J Birch (100) Ethanol from mushrooms PGDipSc 2008 2008 H Harikrishnan

E J Birch (100) Flaxseed oil encapsulation PGDipSc 2009 2009

K Pawar E J Birch (100) Maillard browning in food

PGDipSc 2009 2009

N Akhtar E J Birch (100) Ethanol from molasses PGDipSc 2009 2009 L Edmonds E J Birch (50), D

Everett (50) Polyphenols in cheese BSc(H) 2010 2010

V Kang E J Birch (100) Kanuka essential oils PGDipSc 2011 2011 S Yang E J Birch (100) Microalgae lipids PGDipSc 2012 2012 C Ferrick E J Birch (100) Rose Hips BSc(H) 2013 2013 W Li E J Birch (100) Coffee husks PGDipSc 2013 2013 F Gao E J Birch (100) Pine Nuts PGDipSc 2013 2013 T Mungure E J Birch (100) HPLC cold pressed oils PGDipSc 2013 2014 B Campbell E J Birch (50), F

Nyhof (50) Flax seed protein energy drink

BSc(H) 2015 2015

A Talah E J Birch (100) Flaxseed oil bioactives BSc(H) 2015 2015 A Rowe E J Birch (50), G

Eyres (50) Honey Volatiles PGDipSc 2015 2015

C Croft E J Birch (100) Rose Hip Polyphenols BSc(H) 2016 S Kanokura ngrong

E J Birch (50), A Bekhit (50)

Pyrazines in cooked venison

BSc(H) 2016

7. Teaching Activities (a) Range and level of teaching (last four years only)

FOSC 111 Food Principles FOSC 201 Food Chemistry 1, now Food Systems 1

FOSC 202 Food systems 2 FOSC 203 Food Processing Technology 1 FOSC 301 Food Chemistry

FOSC 303 Food Quality Management FOSC 305 Food Policy and Consumer Issues

FOSC 304 Food Science Project FOSC 309 Consumer Food Science Project FOSC 311 Food Product Development (mentor for projects)

FOSC 353 Honours Special Topic FOSC400 Lipid Module

FOSC400 Food Quality Management & preservation Module FOSC400 Research Methods Module FOSC 451 Topics in Advanced Food Science

FOSC 455 Topics in Advanced Food Science FOSC 458 Flavour Science

FOSC 460 Co-operative Industry Project FOSC 480 Postgraduate Research Project FOSC 490 Research Project FOSC 590 MSc Thesis Supervision FOSC 790 PhD Thesis Supervision

(b) Development of significant innovations and/or publications in curriculum

development, student assessment, teaching procedures and teaching materials

1999-2001 Member of Steering Committee for the development of the BAppSc programme. Food Science representative for the introduction and oversight of the Process Technology major. Service on the AppSc Board of Studies

2006 Introduction of the Food Innovation major for the BAppSc degree

including initial concept and course planning, preparation of documents for passage through Academic Boards, subsequent changes and representation on AppSc Board of Studies. Ongoing course advice and mentoring of students

2010–2011 Member of CApSc/AppSc Merger Working party as the CApSc

Board Chair 2012-2015 Curriculum Development concerning Food Science and

Consumer Food Science Majors in BSc and BAppSc. Contributed to workshops and planning of course changes. Responsible for preparation of documents for passage through Academic Boards, subsequent changes and representation on Science and AppSc Boards of Studies.

(c) Teaching administration and leadership, quality assurance, evaluation

1992 Committee member for establishment of Sensory Science Research centre at Otago

1999 Member Technology Steering Committee to set up BAppSc 2000-Present Acting HOD duties 2001-Present Food Science Representative and Chair (from 2006)

CApSc Board of Studies and Sciences Board Representative

2002–Present Departmental Chief Course Advisor, staff training, student mentoring

2003-2004 Negotiation of Study Agreement with Sedaya International College. Continued advisory role

2003–Present CApSc course advisor for CApSc suite of majors 2006–Present Director Food Innovation Major in BAppSc 2009-Present CHEM 191 Advisory Group 2010–2011 Member Merger Working Party for CApSc and AppSc

transition for Consumer Food Science major

2011-2012 Contributed to preparation of Departmental Review Document

2012-2015 Director Consumer Food Science Major in BAppSc 2005- Present Departmental Advisor for DipGrad in FOSC and CFSC

8. Publications (a) Refereed Journal Articles (in date order preferably with the most recent publication

first). Student names are in italics.

Rashidinejad, A., Birch, E. J., Hindmarsh, J., & Everett, D. W. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chemistry, 215, 228-234. doi: 10.1016/j.foodchem.2016.07.179 Tirgar, M., Silcock, P., Carne, A., & Birch, E. J. (2017). Effect of extraction method on functional properties of flaxseed protein concentrates. Food Chemistry, 215, 417-424. doi: 10.1016/j.foodchem.2016.08.002 Gao, F., & Birch, J. (2016). Oxidative stability, thermal decomposition, and oxidation onset prediction of carrot, flax, hemp, and canola seed oils in relation to oil composition and positional distribution of fatty acids. European Journal of Lipid Science & Technology, 118(7), 1042-1052. doi: 10.1002/ejlt.201500208 Gao, F., Yang, S., & Birch, J. (2016). Physicochemical characteristics, fatty acid positional distribution and triglyceride composition in oil extracted from carrot seeds using supercritical CO2. Journal of Food Composition & Analysis, 45, 26-33. doi: 10.1016/j.jfca.2015.09.004 Mungure, T. E., Bekhit, A. E.-D. A., Birch, E. J., & Stewart, I. (2016). Effect of rigour temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Science, 114, 146-153. doi: 10.1016/j.meatsci.2015.12.015 Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion. Food & Function, 7, 3283-3294. doi: 10.1039/c6fo00354k Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition & Analysis, 48, 13-24. doi: 10.1016/j.jfca.2016.02.004 Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Effects of (+)-Catechin on the composition, phenolic content and antioxidant activity of full-fat cheese during ripening and recovery of (+)-Catechin after simulated in vitro digestion. Antioxidants, 5(3), 29. doi: 10.3390/antiox5030029 Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis. Journal of Food Composition & Analysis. Advance online publication. doi: 10.1016/j.jfca.2016.03.001

Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). Interactions between milk fat globules and green tea catechins. Food Chemistry, 199, 347-355. doi: 10.1016/j.foodchem.2015.12.030 Rashidinejad, A., Birch, E. J., & Everett, D. W. (2016). The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences & Nutrition, 67(6), 624-631. doi: 10.1080/09637486.2016.1195797 Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food & Bioproducts Processing. Advance online publication. doi: 10.1016/j.fbp.2016.07.005 Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2016). Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2016.02.057 Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2015). Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties. Critical Reviews in Food Science & Nutrition. Advance online publication. doi: 10.1080/10408398.2015.1099515 Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2015). Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion. LWT, 62(1, Part 2), 393-399. doi: 10.1016/j.lwt.2014.12.058 Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2015). Microwave and pulsed electric field assisted extractions of polyphenols from defatted canola seed cake. International Journal of Food Science & Technology, 50, 1109-1115. doi: 10.1111/ijfs.12749 Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2015). Optimization of polyphenol extraction and antioxidant activities of extracts from defatted flax seed cake (Linum usitatissimum L.) using microwave-assisted and pulsed electric field (PEF) technologies with response surface methodology. Food Science & Biotechnology, 24(5), 1649-1659. doi: 10.1007/s10068-015-0214-9 Tengku-Rozaina, T. M., & Birch, E. J. (2015). Effects of fractionation on melting and crystallisation profiles of hoki oil measured by DSC. Journal of Thermal Analysis & Calorimetry, 120(1), 395-402. doi: 10.1007/s10973-014-3995-9 Tengku-Rozaina, T. M., & Birch, E. J. (2015). Thermal oxidative stability analysis of hoki and tuna oils by differential scanning calorimetry and thermogravimetry. European Journal of Lipid Science & Technology. Advance online publication. doi: 10.1002/ejlt.201500310 Tengku-Rozaina, T. M., & Birch, E. J. (2014). Effects of fractionation on melting and crystallisation profiles of hoki oil measured by DSC. Journal of

Thermal Analysis & Calorimetry. Advance online publication. doi: 10.1007/s10973-014-3995-9 Gao, F., Yang, S., & Birch, E. J. (2014). Physicochemical characterization and thermal properties of Chinese Pinus koraiensis nut oil and bioactive compounds from defatted Pinus koraiensis nuts. SOP Transactions on Analytical Chemistry, 1(1), 26-39 Mungure, T. E., & Birch, E. J. (2014). Analysis of intact triacylglycerols in cold pressed canola, flax and hemp seed oils by HPLC and ESI-MS. SOP Transactions on Analytical Chemistry, 1(1), 48-61 Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry, 156, 176-183. doi: 10.1016/j.foodchem.2014.01.115 Teh, S.-S., & Birch, E. J. (2014). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry, 21(1), 346-353. doi: 10.1016/j.ultsonch.2013.08.002 Teh, S.-S., Bekhit, A. E.-D., & Birch, J. (2014). Antioxidative polyphenols from defatted oilseed cakes: Effect of solvents. Antioxidants, 3(1), 67-80. doi: 10.3390/antiox3010067 Teh, S.-S., Bekhit, A. E.-D., Carne, A., & Birch, J. (2014). Effect of the defatting process, acid and alkali extraction on the physicochemical and functional properties of hemp, flax and canola seed cake protein isolates. Journal of Food Measurement & Characterization, 8(2), 92-104. doi: 10.1007/s11694-013-9168-x Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2014). The use of microwave and pulsed electric field as a pretreatment step in ultrasonic extraction of polyphenols from defatted hemp seed cake (Cannabis sativa) using response surface methodology. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-014-1313-y

Tengku-Rozaina, T. M., & Birch, E. J. (2014). Positional distribution of fatty acids on hoki and tuna oil triglycerides by pancreatic lipase and 13C NMR analysis. European Journal of Lipid Science & Technology, 116(3), 272-281. doi: 10.1002/ejlt.201300357 Yang, S., Simmonds, R. S., & Birch, E. J. (2014). Physicochemical characterization and thermal properties of lipids from R. opacus PD630. Food & Public Health, 4(3), 87-92. doi: 10.5923/j.fph.20140403.03 Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2013). Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. International Journal of Food Science & Technology, 48(12), 2448-2455. doi: 10.1111/ijfs.12234 Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extracts from defatted hemp, flax and canola seed cakes optimized using

orthogonal design. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Optimization of microwave- and pulsed electric field-assisted polyphenol extractions from defatted hemp seed cake (Cannabis sativa) using response surface methodology. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html Teh, S.-S., Niven, B. E., Bekhit, A. E.-D. A., Carne, A., & Birch, E. J. (2013). Optimization of polyphenol extraction and antioxidant capacity of extracts from defatted flax seed cake (Linum usitatissimum L.) by microwave- assisted and pulsed electric field (PEF) technologies using response surface methodology. Proceedings of the 8th International CIGR Technical Symposium incorporating the 1st International Congress on Contemporary Food Science and Engineering Retrieved from http://www2.scut.edu.cn/CIGR2013/index.html Tengku-Rozaina, T. M., & Birch, E. J. (2013). Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil. International Journal of Food Science & Technology, 48(11), 2331-2339. doi: 10.1111/ijfs.12222 Teh, S.-S., & Birch, J. (2013). Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils. Journal of Food Composition & Analysis, 30(1), 26-31. doi: 10.1016/j.jfca.2013.01.004. Tengku-Rozaina, T. M., & Birch, E. J. (2013). Enrichment of omega-3 fatty acids of refined hoki oil. Journal of the American Oil Chemists' Society, 90(8), 1111-1119. doi: 10.1007/s11746-013-2260-x.

Han, J., Silcock, P., Bell, M. and Birch, J. (2011). “Lipase-catalyzed production of biodiesel from tallow”. ASTM Special Technical Publication 1477, pp. 384-397. Ehimen, E. A., Sun, Z. F., Carrington, C. G., Birch, E. J. and Eaton-Rye, J. J. (2011). “Anaerobic digestion of microalgae residues resulting from the biodiesel production process.” Applied Energy, 88, 3454 – 3463. Impact factor 5.106, 25 citations.

Birch, J., Yap, K. and Silcock, P. (2010). “Compositional analysis and roasting behaviour of gevuina and macadamia nuts”. International Journal of Food Science and Technology, 45 (1), 81 – 86. Han, J, Silcock, P, Bell, M and Birch, J. (2010). “Lipase-catalyzed production of biodiesel from tallow”. Journal of ASTM International, 7(1), 10 pages, ISSN 1546-962X. Choo, W. S., Birch, E. J. and Stewart, I. (2009). “Radical scavenging activity of lipophilized products from transesterification of flaxseed oil with cinnamic acid or ferulic acid”. Lipids, 44, 807 – 815.

Choo, W. S., and Birch, E. J. (2009). “Radical scavenging activity of lipophilized products from lipase-catalyzed transesterification of triolein with cinnamic acid and ferulic acids”. Lipids, 44, 145 – 152. Jansen, M., and Birch, J. (2009). “Composition and stability of olive oil following partial crystallization”. Food Research International, 42, 826-831. Choo, W. S., Birch, E. J., and Dufour, J. P. (2007). “Physicochemical and stability characteristics of flaxseed oils during pan-heating”. Journal of the American Oil Chemists' Society, 84 (8), 735-740. Choo, W-S, Birch, E. J. and Dufour, J. P. (2007). ‘Physicochemical and quality characteristics of cold-pressed flaxseed oils “,Journal of Food Composition and Analysis, 20, 202-211. I Lim, M, Wu, H, Breckell, M and Birch, J. (2006). “Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes”, International Journal of Food Science and Technology, 41, 507 – 512. Ling, H-I, Birch, J, and Lim, M. (2005). “The glass transition approach to determination of drying protocols for colour stability in dehydrated pear slices”, International Journal of Food Science and Technology, 40, 921 – 927. Birch, J, McNab, R, Lim, M, Dufour, J-P and Carrington, G. (2004). “Assessment of apple quality following dehydration using a heat pump dehumidifier system under conventional and modified atmosphere conditions”. Food New Zealand, August, 29 – 33. Jia, Y. and Birch, J. (2003). “A rapid test for the antioxidant status of green and black tea extracts in hot tallow.” Food New Zealand, November/December, 29 - 33. Tie, I.M.E., Birch, J. and Prescott, J. (2002). “Correlation between overall liking and perceived oiliness for chips fried in Chefade.” Food New Zealand, April/May, 55. Tie, I.M.E., Birch, J. and Prescott, J. “Physical measurements and sensory evaluation of oil used to deep-fry chips (French fries).” Food New Zealand, February/March, 51-58 (2002). Birch, E.J., Beyer, R., Fraser, N.S. and Thiele, J.H. (1998). “Methods for analysis of esterified and free long-chain fatty acids in high-lipid food processing wastes.” Journal of Agriculture and Food Chemistry, 46, (12) 5332-5337.

Birch, J., Allen, L., Beyer, R. and Hunter, K. (1998)."Accumulation of heavy metals in sheep kidneys." The Food Technologist 28 (1) 18 – 20. Broughton, M.J., Thiele, J.H., Birch, E.J. and Cohen, A. (1998). “Anaerobic batch digestion of sheep tallow.” Water Research 32 (5) 1423-1428. Whero, F. and Birch, J. (1997). “Evaluation of the Foodoil Sensor for on-site monitoring of frying oil quality.” The Food Technologist 27 (1) 19-21. Fraser, N., Beyer, R. and Birch, J. (1995). “Deterioration of frying fat in a simulated fast food operation.” Chemistry in NZ 59 (2) 6-9.

Birch, E.J., Knight, T.W. and Shaw, G.J. (1989). “Separation of male goat pheromones responsible for stimulating ovulatory activity in ewes.” NZ Journal of Agricultural Research, 32, 337-341. Johnson, C.B., Purchas, R.W. and Birch, E.J. (1988). “Fatty acid composition of fats of different melting points extracted from ram subcutaneous tissue.” Lipids, 23, 1049-1052. Shaw, G.J., Ellingham, P.J. and Birch, E.J. (1983). “Volatile constituents of intact feijoa fruit (Acca selbiana)." Journal of Agriculture and Food Chemistry, 34, 743-747. Birch, E.J., Lelievre, J. and Richards, E.L. (1984). “Influence of the amine moiety on the thermal degradation pattern of 1-amino-1-deoxyketoses.” Carbohydrate Research, 128, 351-355. Birch, E.J., Lelievre, J. and Richards, E.L. (1980). “Thermal degradation of 1-deoxy-1-glycino-D-fructose and 1-deoxy-1-b-alanino-D-fructose.” Carbohydrate Research, 83, 263-272. Nixon, L.N., Wong, E., Johnson, C.B. and Birch, E.J. (1979). “Non-acidic constituents of volatiles from cooked mutton.” Journal of Agriculture and Food Chemistry, 27, 355-359. Johnson, C.B., Wong, E., Birch, E.J. and Purchas, R.W. (1977). “Analysis of 4-methyloctanoic acid and other medium chain-length fatty acid constituents of ovine tissue lipids.” Lipids, 12, 340-347. Ainscough, E.W., Birch, E.J. and Brodie, A.M. (1976). “Sulphur ligand metal complexes of the Group VI metal carbonyls.” Inorganica Chimica Acta, 20, 187-192. Wong, E. and Birch, E.J. (1975). “Biosynthesis of proanthocyanidins.” J.C.S. Chemical. Communications, 1979.

(b) Non-refereed Journal Articles and Reports not included elsewhere

Birch, J. " Labelling of Genetically Modified Foods: A Progress Report". New Zealand Biotechnology Association Newsletter, Number 41 (1998). Birch, J. " Project 98: Eco - Labelling for Food". New Zealand Biotechnology Association Newsletter, Number 36 (1997). Birch, J. "ISO 14001, International Environmental Management Standards." New Zealand Biotechnology Association Newsletter, Number 36 (1997). Birch, J. “Bovine Spongiform Encephalopathy.” New Zealand Engineering, 52 (1) 26 (1997). Birch, J. "New Zealand Sheepmeat Flavour." New Zealand Engineering, 51 (4) 29 (1996). Birch, J. “Flavour Encapsulation.” New Zealand Engineering, 51 (7) 32 (1996).

Birch, J. “Antioxidants.” New Zealand Engineering, 51 (10) 37 (1996). Johnson, C.B., Purchas, R.W. and Birch, E.J. “Effect of feed pasture type on the composition of fat from ewe, wether and cattle carcasses.” DSIR Research Report, 22 pp (1990). Birch, E.J. and Johnson, A.D. “Reappraisal of the melatonin synthetic methodology.” DSIR Internal Report, 21 pp, (1989). Birch, E.J. “Melatonin — towards an improved synthesis.” DSIR Internal Report, 10 pp, (1989). Johnson, C.B., Birch, E.J., Purchas, R.W. and Bailey, M.E. “Flavour constituents of beef as influenced by forage- and grain-feeding, Part 2. Fatty acid composition of subcutaneous fats from animals fed forage or grain.” DSIR Research Report, 7 pp, (1988). Birch, E.J. “Investigation of the feasibility of a large scale synthesis of melatonin.” DSIR Internal Report, 15 pp, (1987). Birch, E.J. “Development of methodology for the analysis of melatonin.” DSIR Internal Report, 9 pp, (1987). Purchas, R.W., Johnson, C.B., Birch, E.J., Winger, R.J., Hagyard, C.J. and Keogh, R.G. “Flavour studies with beef and lamb.” Massey University Internal Report, 65 pp, (1986). Birch, E.J. “Volatile composition of apple essences.” DSIR Internal Report, 20 pp (1983).

Birch, E. J.“Browning compounds in flavour formation.” Scientific Australian, (1982).

(c) Major Reviews

Birch, J., & Bell, M. (2010). Biodiesel: Enzymatic production. In D. R. Heldman, M. B. Wheeler, & D. G. Hoover (Eds.), Encyclopedia of biotechnology in agriculture and food. CRC Press. Birch, EJ. (2000). “Fats and Oils, Extraction by Solvent based Methods: Extraction.” Encyclopedia of Separation Science, Academic Press, 2794-2801,

(d) Other Significant Conference Involvement (including conference abstracts)

Croft, C., & Birch, J. (2016). Characterisation of polyphenols in Central Otago rosehips. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 39). Retrieved from http://www.nzifst.org.nz/conference.asp Rowe, A., Eyres, G. T., & Birch, E. J. (2016). Characterisation of volatile organic compounds in New Zealand honey. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 37). Retrieved from http://www.nzifst.org.nz/conference.asp

Zolfaghari, Z. S., Birch, J., & Eyres, G. (2016). Differentiation of New Zealand kanuka and manuka honey using rheometric parameters. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 49). Retrieved from http://www.nzifst.org.nz/conference.asp Okoro, O. V., Sun, Z., & Birch, J. (2015). Development of an integrated system for meat processing waste management and utilisation. Proceedings of the Otago Energy Research Centre (OERC) Symposium. (pp. 19). Retrieved from http://www.otago.ac.nz/oerc/ Rashidinejad,A.,Birch,E.J.,&Everett,D.W.(2015).Thecapabilityoftransmissionelectronmicroscopytostudytheeffectsofgreenteacatechinsonthemicrostructureofahardfull-fatcheese.Proceedingsofthe27thNationalConferenceonMicroscopy.Retrievedfromhttp://microscopy2015.otago.ac.nz/index.htmlZolfaghari, Z., Eyres, G., & Birch, J. (2015, June-July). Determination of thermal behaviour of New Zealand unifloral honeys using DSC and TGA. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand. Fernandez-Alduenda, M. R., Lusk, K., Silcock, P., & Birch, J. (2014, July). Understanding expert tasting styles: Using descriptive cupping to analyse tasters' quality criteria. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand. Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014, October). “Production of a functional cheese enriched with liposomal encapsulated green tea catechins.” Poster presented at the 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Istanbul, Turkey. Fernandez-Alduenda, M. R., Silcock, P., Birch, J., & Lusk, K. (2014, September). “Coffee fermentation volatiles: carry-over through roasting and their effect on brew flavour”. Poster session presented at the 14th Weurman Flavour Research Symposium, Queens College, Cambridge, UK. Fernandez-Alduenda, M. R., Lusk, K., Silcock, P., & Birch, J. (2014, September). “Decriptive cupping – a rapid descriptive sensory analysis method using the Speciality Coffee Association of America (SCAA) cupping protocol”. Oral presentation at the 25th International Conference on Coffee Science, Armenia, Columbia. Rashidinejad, A., Everett, D., Birch, J., & Sun-Waterhouse, D. (2014, July). “Antioxidant activity after in vitro gastrointestinal digestion of cheese containing catechins encapsulated within liposomes.” Oral presented at international dairy conference (2014 Joint Annual Meeting (JAM)) in Kansas City, Missouri. Rashidinejad, A., Everett, D., Birch, J., & Sun-Waterhouse, D. (2014). Antioxidant activity after in vitro gastrointestinal digestion of cheese

containing catechins encapsulated within liposomes. Journal of Dairy Science, 97(E-Suppl. 1), (pp. 173) Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014, July). The in vitro recovery of liposomal encapsulated green tea catechins incorporated into low-fat cheese. Oral presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand. Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014, July). The feasibility of manufacturing a functional cheese enriched with liposomal encapsulated green tea catechins. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand. Fernandez-Alduenda, M. R., Lusk, K., Silcock, P., & Birch, J. (2014, July). “Understanding expert tasting styles: Using descriptive cupping to analyse tasters' quality criteria”. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand. Birch E. J. (2013, October). “From Hemp to Hoki – fats and oils research at Department of Food Science, University of Otago”. Presented at Sustainable oils for Health and Energy Symposium, Hutton Theatre, Otago Museum. Lei, J., & Birch, J. (2013, July). Characterisation, dehydration and oil properties of rose hips (Rosa spp.) grown in Central Otago region. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand. Rashidinejad, A., Everett, D., Birch, J., & Sun-Waterhouse, D. (2013, July). The effect of fruit extracts on antioxidant activity and phenolic contents of whey proteins. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand Teh, S.-S., & Birch, E. J. (2013, June). Physicochemical properties and fatty acid acyl distribution of cold-pressed hemp, flax and canola seed oils. Poster session presented at the 27th Nordic Lipid Forum Symposium, Helsinki, Finland Tengku Mohamad, T. R., & Birch, E. J. (2013, June). Fatty acid positional distribution, thermal properties and effect of solvent fractionation on hoki and tuna oils. Verbal presentation at the 27th Nordic Lipid Forum Symposium, Helsinki, Finland. Tengku Mohamad, T. R., & Birch, J. (2013, July). Effects of solvent fractionation on nutritional properties and oxidative stability of refined hoki oil. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand. Ali Rashhidinejad, David Everett, John Birch and Dongxaio Sun-Waterhouse (2012). “The effects of fruit extracts on the antioxidant activity and phenolic contents of whey proteins”. Riddet Colloquim, Massey University, Palmerston North.

Tengku Rozaina Tengku Mohammad, and Birch, E., J., (2012). ”Thermal characteristics and oxidative stability of refined hoki oil”. NZIFST Conference: Let’s Talk, Hamilton, New Zealand

Sue-Siang Teh, and Birch, E., J., (2012). ”Physicochemical and quality characteristics of cold-pressed hemp, flax and rape seed oils”. NZIFST Conference: Let’s Talk, Hamilton, New Zealand Birch, E., J., Han, J., Silcock, P., and Bell, M. (2011). ”Enzymatic biodiesel production from tallow”. In L. A. Dunn, C. D. Thomson, and C. A. Wilson (Eds). Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future, (pp. 49). Dunedin, New Zealand: University of Otago. Tengku Mohammad, T. R., and Birch, E., J., (2011). ”Physicochemical characterization of refined hoki oil, crude hoki oil and crude tuna oil”. In L. A. Dunn, C. D. Thomson, and C. A. Wilson (Eds). Proceedings of the Consumer and Applied Sciences Centenary Conference: Bringing it Home: Remembering the past and feeding the future, (pp. 50). Dunedin, New Zealand: University of Otago. Ur-Rehman, and Birch, E., J., (2011). ”Composition and frying stability of Brassica oils”. Poster session at the US-NZ Science and Technology International Workshop on Postharvest Innovation, Dunedin, New Zealand. Hall, S., and Birch, E., J., (2011). ”Analysis of New Zealand cranberry”. Poster session at the US-NZ Science and Technology International Works hop on Postharvest Innovation, Dunedin, New Zealand. Tengku Mohammad, T. R., and Birch, E., J., (2011).”Physicochemical characterization of refined hoki oil, crude hoki oil and crude tuna oil”. Euro Fed Lipid Congress, Rotterdam, 18 – 21 September. Tengku Mohammad, T. R., and Birch, E., J., (2011).”Thermal analysis of refined hoki oil by differential scanning calorimetry and thermogravimetry”. International Fisheries Symposium, Terengganu, Malaysia, 3 – 5 October. Rehman, A.-U., and Birch, E., J., (2011, November).”Composition and frying stability of Brassica oils”. Poster session at the American Oil Chemist’s Society (AOCS) Australasian Section Biennial Workshop: Fats and Oils; Industry, Innovation and Health, Adelaide, Australia. Tengku Mohammad, T. R., and Birch, E., J., (2011, November).”Assessment of oxidative stability of hoki oil and its ethyl esters by thermal analysis”. Poster session at the American Oil Chemist’s Society (AOCS) Australasian Section Biennial Workshop: Fats and Oils; Industry, Innovation and Health, Adelaide, Australia. Han, J., Silcock, P., Bell, M., and Birch, J. (2010, November).”Enzymatic biodiesel production from tallow”. Poster session at the 8th Euro Fed Lipid Congress: Oils, Fata and Lipids: Health and Nutrition, Chemistry and Energy, Munich, Germany. Tengku Mohammad, T. R., and Birch, E., J., (2010, December).”Fatty acids composition, cholesterol, vitamin A and E in refined hoki oil, crude hoki oil and crude tuna oil”. Verbal presentation at the Nutrition Society of New Zealand

Annual Conference: Integrated Nutrition: From Cells to Sales, Wellington, New Zealand. Choo, W. S. and Birch, E. J. (2009). “Radical scavenging activity of structured lipids synthesized by enzymatic transesterification with cinnamic and ferulic acids”. Verbal presentation at the New Zealand Institute of Food Science and Technology Conference, Christchurch, New Zealand. Choo, W. S. and Birch, E. J. (2009). “Radical scavenging activity of lipophilized products from lipase-catalyzed transesterification of flaxseed oil with cinnamic and ferulic acids”. 100th American Oil Chemists' Society Annual Meeting and Expo. Orlando, USA. Jansen, M. and Birch, J. (2008). “Effect of partial crystallization of olive oil on the composition and stability of the olive oil fractions”. Verbal presentation at the 6th Euro Fed Lipid Congress, Athens, Greece. Choo, W. S. and Birch, E. J. (2008). “Synthesis of phenolic lipids by lipase-catalyzed transesterification and evaluation of their antioxidant activity”. 99th American Oil Chemists' Society Annual Meeting and Expo.Seattle, USA. Choo, W-S., Birch, E. J. and Dufour, J-P. (2007). “Flaxseed oil reborn”. Verbal presentation at the New Zealand Institute of Food Science and Technology Conference, Wellington, New Zealand. Choo, W. S., Birch, E. J., and Dufour, J. P. (2007). “Role of minor constituents in the quality of cold-pressed flaxseed oil”. Poster session presented at the Functional Foods Annual Conference, Auckland, New Zealand. Zhao, J., Tan, W-J., Birch, J., and Silcock, P. (2007). “The use of Proton Transfer Reaction-Mass Spectrometry (PTR-MS) to follow oxidative rancidity of fish oil esters”. Poster session presented at the New Zealand Institute of Food Science and Technology Conference, Wellington, New Zealand. Zhao, J., Tan, W. J., Birch, J., and Silcock, P. (2007). “The use of Proton Transfer Reaction-Mass Spectrometry (PTR-MS) to follow oxidative rancidity of fish oil esters and microencapsulated fish oil powder”. Poster session presented at the Functional Foods Annual Conference, Auckland, New Zealand. Choo, W-S., Birch, J., and Dufour, J-P. (2007). “Physicochemical and quality characteristics of cold-pressed flaxseed oils”. Food Australia, 59 (4), 136. Choo, W-S., J. Birch and J-P. Dufour. (2006). “Physiochemical and stability characteristics of flaxseed oils during pan-heating”, AOCS Annual Meeting, St. Loius. Choo, W-S., Birch, J. and Dufour, J-P. (2006). “Stability characteristics of flaxseed oils”, AOCS Biennial Meeting, Australasian Section, Werribee.

Birch, J, Yap, K and Silcock, P. (2005). “The gevuina nut: a cool climate alternative to macadamia”? NZIFST Conference, Christchurch. Birch, J and Hall, S. (2005). “Proximate and volatile analysis of New Zealand cranberry”. NZIFST Conference, Christchurch.

Birch, E. J, Silcock, P. J. and Yap, H. K. (2005). “ Influence of the composition of macadamia and gevuina nuts on roasting behaviour”. IFT Annual Meeting, New Orleans. Birch, E.J. and S. M. Hall. (2005). “Analysis of New Zealand cranberry”. IFT Annual Meeting, New Orleans. Birch, J. and Hall, S. (2003). “Proximate and volatile analysis of New Zealand Cranberry fruit”. NZIC Conference Nelson. Mangera, S. and Birch, J. (2003). “Antioxidant protection of Tallow used for frying”. NZIC Conference, Nelson. Jia, Y and Birch, E. J. (2002). “A new efficacy test for assessing antioxidant activity of tea polyphenols based on food oil sensor (FOS) value and iodine number measurement in cooking oil”. NZIFST Conference, Palmerston North.

Ling, H, I,. Lim, M and Birch, E. J. (2002). “Colour stability of dehydrated pear slices”. NZIFST Conference Palmerston North.

McNab, R, Lim, M, Birch, J and Dufour, J-P. (2002). “Testing of a modified atmosphere dryer”. NZIFST Conference.

Birch, E.J. and Thiele J.H. (2002). “Alleviation of unsaturated fatty acid inhibition during anaerobic digestion of tallow”. Procedings of 48th ICOMST, Rome, 550-551. Birch, J., (2001). “Chemistry of frying.” Oils and Fats Specialist Group Meeting, Auckland. Birch, J., DuFour, J-P., Thiele, J. H., and Broughton, M. (1999). “Alleviation of unsaturated fatty acid inhibition during anaerobic tallow digestion.” WCFST, Sydney. Birch, J., Cavanagh, A., Stewart, I., Thiele, J. H. and Broughton, M. (1998). “Analysis of Tallow Degradation Products during the Lag Phase prior to Gas Production in an Anaerobic Digester.” NZIFST Conference. Birch, J., DuFour, J-P., Stewart, I., Cavanagh, A., Thiele, J. H. and Broughton, M. (1998). “Identification of 10-Hydroxystearate Formation to alleviate Oleate Toxicity in a Tallow Adapted Simulated Anaerobic Digester. NZBA Conference. Thiele, J. H., Broughton, M., Cohen, A., Fraser, N.S., Birch, J. and DuFour, J-P. (1998). “Detoxification of unsaturated fatty acids in lipid wastes.” NZBA Conference Cavanagh, A., Birch, J., Broughton, M. and Thiele, J.H. (1997). “Analysis of individual component levels in waste sludge and their effect on bacteria inhibition within an anaerobic digestion process.” NZBA Conference. Thiele, J.H., Broughton, M., Fraser, N.S. Birch, J. and Cohen, A. (1997). “Detoxification of unsaturated fatty acids in lipid wastes.” NZMS Conference.

Whero, F. and Birch, J. (1996). “Evaluation of the Foodoil Sensor for On-site monitoring of frying oil quality." NZIFST Conference. Birch, J., Broughton, M., McKenzie, S. and Weiss, L. (1996). “Analysis of long chain fatty acids in high lipid waste.” NZIC Conference. Birch, E.J., Fraser, N., Hawken, P.J., Gibbs, H.D. and Beyer, R. (1995). “Evaluation of Frying Oil Deterioration in Fast Food Operations.” 9th World Congress of Food Science and Technology, Budapest. Johnson, C.B., Birch, E.J. and Purchas, R.W. (1987). “Medium and long branched-chain fatty acids from ovine subcutaneous fats.” NZIC Conference.

Birch, E.J., Johnston, C.B. and Purchas, R.W. (1986). “Pasture effects on fatty acid composition of ovine subcutaneous fats.” NZIC Conference. Birch, E.J., Shaw, G.J. and Knight, T.W. (1985). “Buck odour and the stimulation of oestrus in anovular ewes.” NZIC Conference. Birch, E.J. and Johnson, C.B. (1984). “Analysis of medium chain fatty acids in animal fats.” NZIC Conference.

Knight, T.W. and Birch, E.J. (1983). “Identification of pheromones which will stimulate anovular ewes to ovulate.” NZ Soc. Endocrinology Conference, Auckland. Knight, T.W., Birch, E.J. and Shaw, G.J. (1983). “Review of stimulation of oestrus.” NZ Soc. Animal Production. Birch, E.J. (1982). “Analysis of flavour compounds.” Lecture to fourth year horticultural students, Massey University. Birch, E.J. (1982). “Feijoa flavour.” Horticulture and Plant Health Seminar, Massey University. Birch, E.J. and Shaw, G.J. (1982). “The chemical characterisation of buck odour by GC-MS.” NZIC Conference. Birch, E.J. (1978). “The role of amadori compounds in flavour production.” ANZAAS Conference, Auckland. Birch, E.J. and Nixon, L.N. (1977). “Use of porous polymer traps for the study of highly volatile components of mutton volatiles.” NZIC Conference, Hamilton.

9. University Service (not listed elsewhere) (a) Significant positions held within Department/School/Division

Food Science representative on CApSc refurbishment committee 1992-1995. CApSc representative on Y2K committee, 1999. Acting HOD Department of Food Sciences during overseas duties of HOD over the period 2001 – present including Staff Appraisals and Budget.

Departmental representative and Chair (from 2005), CApSc Board of Studies, 2000 – present. 2016 is the final year to clear the system. CApSc Board and HOD Food Science representative on Science Divisional Board of Studies, 2002 – present. The CApSc role completes at end of 2016. BAppSc Board of Studies Representative for Food Innovation Major, 2006 – 2013. BAppSc Board of Studies Representative for Consumer Food Science Major, 2012 – 2015. Science Division Representative on ESS Committee, 2010 – 2015. Science Building Improvements and Adaption Committee, 2010 – present.

10. Professional Activities (a) Academic and Professional Advice and Services

(i) Service to public sector departments and statutory authorities, agencies, boards, committees and inquiries:

Technical assessor, chemical testing, TELARC laboratory accreditation programme, 1990’s. Referee 1994/95 FRST funding applications.

Referee 1993/94 FRST funding applications. Academic Review of Food Science Programme, University of Auckland 2006 Departmental PhD Review Committee chair /member for ongoing PhDs

Marker for Otago Food Science PhDs and MScs:

PhD 2001, Beatrice Dias-Wanigasekera “Nutrition and Protein Turnover in the Red Rock Lobster: Jasus Edwardsii as Applied to Aquaculture”. PhD 2003, Jens Liesebach “Determination of the unfrozen matrix concentration and its application to describe reaction kinetics during frozen storage”. MSc 2004, Yin Jia “The mechanisms of marshmellow hardening in model systems and commercial marshmellows”. MSc 2006, Lauren Axten “Descriptive Sensory Analysis of the Odour Character of Hop Essential Oils”. MSc 2008, Arjan Jongkees “Role of the AFT 1 gene in lipid synthesis”. MSc 2009, Jun Niimi “Characterisation of odour active volatile compounds of the sea urchin Evechinus chloroticus using gas chromatography”. MSc 2010, Teguh Jodjaja “New Zealand cold-pressed flaxseed meal: d

etoxification, nutritional and functional properties”. PhD 2010, Ehiaze Ehimen “An investigation on the co-production of biodiesel and methane from microalgae.” MSc 2011, Jordan Taylor “The functionality of tempeh addition to beef patties”. PhD 2012, Ofir Benjamin “Volatile organic compound release from B-lactoglobulin stabilized emulsion systems under oral conditions.” MSc 2013, Dafu Du “Effect of thermal and pulsed electric field treatments on carrot texture.” PhD 2014, Khalid Al Shoaily “Production of vinegar from Omani dates and characterization of its aroma compounds.” PhD 2014, Shahin Roohinejad “Extraction of β-carotene from carrot pomace using microemulsions and pulsed electric fields.” MSc 2015, Kate Ryder “Potential for Food-Grade Microbial Proteases in Meat Tenderisation and Bioactive Peptide Generation.”

PhD 2015, Farnaz Faridinia “The impact of pulsed electric field (PEF) processing on solid food materials.” PhD 2016, Sze Ying Leong “The feasibility of using pulsed electric field processing to increase the phytochemical contents of plant-based foods.”

Assessor and external marker for PhD and MSc theses for Food Science at Auckland University:

MSc 2003, Shaoyuan Xiong “Determination of alternative humectants to glycerol for the control of water activity and texture of Taura’s URC fruit pieces”. MSc 2004, Santhameena Sivapalan “Developing Smart Meat Marinades”. PhD 2004, Jingli Zhang “Evaluation of natural antioxidants”. MSc 2007, Miaolin Li “Method Development for Analyzing Fish Oils”. MSc 2007, Naomi Ellett “The effect of copper sulphate fining on selected t

hiols and reductive sulphur compounds”. MSc 2008, Kathrin Stahler “Adsorbents for removing oxidation products from Fish Oil”. BSc(H) 2008, Ivy Wen “Stability of edible oil products enriched with phenolic antioxidants”. MSc 2010, Sophie Kindleysides “The effectiveness of natural seaweed extracts from New Zealand species as antioxidants”. PhD 2011, Qiong Chen “Co-encapsulation of fish oil with phytosterols and limonene.”

Assessor and external marker for PhD and MSc theses for Food Science at Waikato University:

MSc 2012, Maria Revell “An investigation of the stability of yacon storage roots under commercial conditions and the feasibility of preparing blackcurrant-yacon juice mixtures for the retail market.”

Assessor and external marker for PhD and MSc theses for Food Science at Auckland University of Technology:

MSc 2011, Saeedeh Sadooghy-Saraby “Assessment of the entrapment of free fatty acids in goat milk by b-cyclodextrin and reduction of goaty flavour.” MSc 2013 Xiaohua Lu “The effects of alternating electric current on wine.”

Assessor and external marker for PhD and MSc theses for Food Science at Massey University:

MFoodTech 2014 Pinlei Lu “Enzymatic interesterification of hard stocks.”

Assessor and external marker for PhD and MSc theses for Food Science at Lincoln University:

MSc (2010), Jinlin Shi “A nutritional and toxicological study of New Zealand Cookia sulcata”.

Assessor and external marker for PhD and MSc theses for Food Science at Lincoln University of Queensland:

PhD 2016, Wenny Bekti Sunarharum “The Compositional Basis of Coffee Flavour”.

ii) Service to non-government organisations

Evaluation of Food Safety Programs at Mead Johnson milk powder factory in Guangzhou, China, 2006.

Report on likely causes of foreign particles in Infant Formula in Korea prepared for Mead Johnson, 2006

b) Service to External Academic and Professional Activities

(i) Service to, or leadership in, academic discipline or professional associations

1996 - 1999 NZBA National Executive 1996 - 1999 NZIC Otago Branch Committee member. 2000 - 2001 NZIC Otago Branch Chairman. 2001 - 2002 NZIC Otago Branch Council Representative

(ii) Editorship of journals and periodicals.

Appointed to Editorial Board of Food Chemistry 2016

Peer reviewer for : Process Biochemistry, Impact Factor 2.627 2011, “Enzymatic synthesis of phenolic lipids in solvent-free medium using flaxseed oil and 3,4-dihydroxyphenyl acetic acid”. 2011, “Esterification of benzoic acid and glycerol to 1-monobenzoate glycerol in solventless media using an industrial free Candida antarctica lipase B”. 2011, “Lipase catalyzed synthesis of cinnamyl acetate via transesterification in non-aqueous medium”.

Bioresource Technology, Impact Factor 5.039 2009, “Enzymatic synthesis of eugenol benzoate by immobilized Staphylococcus aureus lipase. Optimization using surface methodology and determination of antioxidant activity”. 2010, Lipase-catalyzed transesterification of vegetable oils by lipolytic bacteria”. 2011, “A Critical Comparison of Methyl and Ethyl Esters Production from Soybean and Rice Bran Oil in the Presence of Microwaves”. 2011, “Expression and characterization of recombinant Rhizopus oryzae lipase for enzymatic biodiesel production”. 2011, “Process for biodiesel production from Cryptococcus curvatus”. 2012, “Dolomite loaded with CaO as a heterogeneous catalyst for transesterification of canola oil”. 2014 “A biorefinery approach based on fractionation with a cheap industrial by-product for getting value from an invasive woody species.”

Food Chemistry, Impact Factor 3.655 2005, “Comparison of three chosen vegetables with others from South East Asia for their lutein & zeaxanthin content”. 2007, “Isolation and high-performance liquid chromatography quantification of astacene, semi-astacene and all-trans-astacene”. 2007, “Comparison of three chosen vegetables with others from South East Asia for their lutein and zeaxanthan content”. 2007, “Determination of total reducing capacity of commercial fruit juices”. 2008, “HPLC-DAD-MSn characterization of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity”.

2008, “Pressurized liquid extraction and liquid chromatography – electrochemical detection for the simultaneous determination of tocotrienols and tocopherols in cereals”. 2010, “Secoisolariciresinol diglucoside determination in flaxseed (Linum usitatissimum L.) oil and application to a shelf life study”. 2014, “Analysis of regioisomers of polyunsaturated triacylglycerols in marine matrices by hplc-hrms.” 2014 “Total phenolics and antioxidant activity of different oilseeds after thermal treatments.” 2014 “Effects of superheated steam on fatty acid composition of reconstituted whole milk powder.” Trends in Food Science and Technology, Impact factor 4.651 2014 “Flaxseed (Linum usitatissimum L.) compositions and processing: A review.” Food Research International, Impact Factor 3.535 2010, “Chemical and microbiological quality of Pequi (Caryocar brasilience Camb.) nuts processed under small scale agro-industry conditions”. 2014 “Impact of pulsed electric treatment on extraction of bioactive compounds from papaya peels.”

Fuel Processing Technology, Impact Factor 2.945 2010, “Physico-Chemical and Thermal Characterization of Biodiesel Obtained by Enzymatic Route as a Tool to Select the Most Efficient Immobilized Lipase”. 2012, “Optimization of biodiesel production from castor oil using factorial design”. 2013, “Long term storage stability of biodiesel: Influence of feedstock, commercial additives and purification step”.

International Food Research Journal, 2008, “A comparative study of storage stability in virgin coconut oil and extra virgin olive oil”. 2009, “Effect of flaxseed oil towards physiochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage”.

International Journal of Food Science and Technology, Impact Factor 1.354 2008, “A comparison of antioxidant properties between artisan made and factory produced chocolate”. 2008, “Effect of lycopene and tocopherol on the oxidative stability of refined soybean oil”. 2009, “Improvement in the quality of used sunflower oil by organic and inorganic adsorbents”. 2009, “Effect of ascorbic and citric acid on lipid oxidation in Persian sturgeon (Acipenser persicus) fillets during frozen storage”. 2009, “Effect of storage relative humidity on physical stability of dried fig”. 2009, “Partial purification and characterization of polyphenol oxidase from

sugarcane (Saccharum officinarum L.)”. 2010, “Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage”. 2010, “In-vitro chemical nutrient characterization of Mimusops zeyheri (Red milkwood) seed establishes potential as a dietary source of energy, oleic acid and vitamin E”.

2010, “Proximate, Mineral, Amino Acid, Fatty Acid, Vitamin E, Phytate Phosphate and Fibre Composition of Mimusops zeyheri (Red Milkwood) Seed”. 2010, “Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage”. 2011, “Effect of the Essential Oil Addition on the Oxidative Stability of Coated Peanuts”. 2011, “Evaluation of the Changes to the Omega-3 Fatty Acid Content of Farmed New Zealand Yellowtail Kingfish (Seriola lalandi lalandi) as a Result of Thermal Treatments”. 2011, “Improved Carotenoids Recovery from Crude Palm Oil by Enzymatic Conversion of Oil to Monoacylglycerol”. 2011, “Fatty acids prevalent in cashew nuts obtained from conventional and organic cultivation in different stages of processing”. 2011, “Aguaribay and Cedron Essential Oils as Natural Antioxidant in Fried-Salted Peanuts”. 2011, “Evaluation of the Changes to the Omega-3 Fatty Acid Content of Farmed New Zealand Yellowtail Kingfish (Seriola lalandi lalandi) as a Result of Thermal Treatments”. 2012, “In vitro antioxidant and bioactive properties of raw and roasted wattle (Acacia victoriae Bentham) seed extracts”. 2012, “Ultrasound pretreatment of hemp (Cannabis sativa L.) seed followed by supercritical CO2 extraction: effect on some oil’s physicochemical parameters”. 2012, “Terminalia sericea seed: proximate, mineral, fibre, phytate-phosphate, vitamin E, amino acid and fatty acid composition”. 2012, “Composition, Characterization and Analysis of Seed Oil of Suaeda salsa L.”. 2012, “Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time”. 2012, “Characteristics of traditionally processed shea kernels and butter”. 2013, “Antimicrobial and radical scavenging activity of some synthetic cinnamates”. 2013, “Physical Properties, Chemical Characterization and Fatty Acids Composition of Mexican Chia (Salvia hispanica L.) Seeds”. 2013 “A review on DHA rich glyceride synthesis from fish oil.” 2013 “Physical Properties, Chemical Characterization and Fatty Acids Composition of Mexican Chia (Salvia hispanica L.) Seeds.” 2013 “Natural conjugated and trans fatty acids in seed oils and phytochemicals in seed extracts issued from three Tunisian pomegranate (Punica granatum. L) cultivars.” 2013 “Effect of Microwave treatment on the chemical composition of volatile oil from Cinnamon bark (Cinnamomum cassia).” 2013 “Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour.” 2014 “Antioxidant and ACE inhibitory activities and functional properties of walnut protein hydrolysates.”

Journal of Food Engineering, Impact Factor 2.081 2006, “Modelling the drying kinetics of solar dried pears”.

Journal of Food Processing and Preservation 2009, “An assessment of physico-chemical properties of Worowo (Senecio biafrae); Emphasis on common drying methods”.

2009, “Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread”.

Nutrients, Impact Factor 3.148 2014 “Purification of Alaskan walleye pollock (Gadus chalcogrammus) and New Zealand hoki (Macruronus novaezelandiae) liver oil using short path Distillation.” Journal of Applied Phycology, Impact Factor 2.492 2014 “One- and two-stage anaerobic digestion of lipid-extracted algae.” Industrial Crops and Products, Impact Factor 3.208 2012 “Novel oilseed of Dracocephalum kotschyi with high n-3 to n-6 polyunsaturated fatty acid ratio.” 2014 “Optimization of ultrasound-assisted extraction conditions for euphol from the medicinal plant, Euphorbia tirucalli, using response surface methodology.” Molecules, Impact Factor 2.095 2014 “Maximising of antioxidants extraction from Chinese sumac (Rhus typhina L.) fruit using ultrasonic and its Characterizations.” 2014 “Optimization of Extraction Technology and Antioxidant activities of Areca Seed Polyphenols.” Journal of Food Composition and Analysis, Impact Factor 2.259 2014 “Seed composition of ten industrial hemp cultivars approved for production in Canada.” Journal of the American Oil Chemists Society, Impact Factor 2.181 2010, “Enzymatic synthesis of feruloylated lipids: Comparison of the efficiency of vinyl ferulate and ethyl ferulate as substrates”. 2012, “Microtitration of free fatty acids in oil and biodiesel samples using absorbance and/or fluorescence of pyranine”. 2014 “The quality, stability and bioactive compound composition of virgin and refined organic grape seed oil.” 2014 “Active ingredients oi Catalpa ovata seed oil and flavonoids in seed meal as well as their antioxidant activities.”

Industrial & Engineering Chemistry Research, Impact Factor 2.235 2013 "A comparative study of batch and fluidized bed bioreactors for lipase-catalyzed ethyl cinnamate synthesis." European Journal of Lipid Science and Technology, Impact Factor 2.033 2014 “Contribution to the Aroma Characteristics of Mutton Process Flavor from Oxidized Suet Evaluated by Descriptive Sensory Analysis, Gas Chromatography and Electronic Nose through Partial Least Squares Regression.”

Chemistry Central Journal, Impact Factor 1.66 2014 “Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.).” International Journal of Environmental Analytical Chemistry, Impact Factor 1.24

2014 “Determination of thiram residues in canola seeds, water and soil samples using solid phase microextraction with polypyrrole film followed by ion mobility spectrometer.” The Open Food Science Journal 2008, “Stabilized avacado pastes: Chemical contents and oxidative changes during storage”. Antioxidants 2014 “Optimisation of ultrasound-assisted extraction conditions for phenolic content and antioxidant capacity from Euphorbia tirucalli using response surface methodology.” African Journal of Biotechnology, Impact Factor 0.57 2014 “Fertigation of stillage in the culture of brown and golden linseed.”

New Zealand Journal of Agricultural Research 2003, “CLA and trans-vaccenic acid in cooked lamb”.

Editorial Board Member Food Technology in New Zealand, 2000 – 2005.

For the review period September 2014 through September 2016 use was made of the Publons web base. Reviews performed are as under:

Verified Peer Review Record PREPARED BY PUBLONS ON SEPTEMBER 27TH 2016 John Birch https://publons.com/a/1169393 Publons Ranking 98th percentile of reviewers from University of Otago Publons Ranking 98th percentile of reviewers in Chemistry Peer Review Summary 101 manuscripts placing in 98th percentile for verified review contributions up until September 2016 5 Bioresource Technology 2 Ultrasonics Sonochemistry 32 Food Chemistry 1 Food Research International 1 Journal of Agricultural and Food Chemistry 2 International Journal of Molecular Sciences 4 Industrial Crops and Products 2 Journal of Separation Science 4 LWT - Food Science and Technology 1 Medicinal Chemistry Communications 1 Industrial & Engineering Chemistry Research

6 Molecules 5 European Journal of Lipid Science and Technology 4 Journal of Food Composition and Analysis 1 Journal of the Science of Food and Agriculture 2 Journal of Thermal Analysis and Calorimetry 1 ournal of Wood Chemistry and Technology 1 Agronomy Journal 1 Journal of Food Science and Technology 2 International Journal of Food Properties 3 Journal of Food Processing and Preservation 3 Journal of the American Oil Chemists' Society 1 Journal of Traditional and Complementary Medicine 5 Antioxidants 11 International Journal of Food Science and Technology Pre-Publication Review List Sep 2016 European Journal of Lipid Science and Technology Sep 2016 International Journal of Molecular Sciences Role of endogenous and exogenous tocopherols in the lipid stability of marine oil systems: A review Sep 2016 International Journal of Molecular Sciences Role of endogenous and exogenous tocopherols in the lipid stability of marine oil systems: A review Sep 2016 Journal of Wood Chemistry and Technology Chemical analysis of polyphenols with antioxidant capacity from Pinus durangensis bark Sep 2016 Food Chemistry Coprinellus disseminatus (Pers.) 1938: an insight into chemical profile Sep 2016 Antioxidants Improvement in recovery of total phenolic content from carob (Ceratonia siliqua) kibbles by optimizing microwave-assisted extraction Aug 2016 International Journal of Food Science and Technology Effect of pressurized liquid extraction on antioxidative polyphenolic compounds obtained from <i>Momordica charantia</i> Aug 2016 Molecules Antioxidant Content from Mango (Mangifera indica L.) Waste: Optimization of Ultrasonic Extraction in a Closed System Using Response Surface Methodology Aug 2016 Journal of Food Composition and Analysis Ultrasound-assisted extraction of isothiocyanates and phenolic compounds from cauli flower by-products as an effective tool for the development of healthy novel functional beverages Jul 2016 Journal of Food Composition and Analysis Ultrasound-assisted extraction of isothiocyanates and phenolic compounds from cauli flower by-products as an effective tool for the development of healthy novel functional beverages Jul 2016 Journal of Food Science and Technology Physicochemical properties of refined and unrefined oils of gingerbread plum (Neocarya Macrophylla) kernels from Guinea and Niger Jul 2016 Antioxidants Effect of conventional and non-conventional drying process on tocopherols in soybean oil Jul 2016International Journal of Food Science and Technology Effect of Thermal Processing on Phytochemical Profiles and Antioxidant Activities in Castanea mollissima Jul 2016 International Journal of Food Science and Technology

Inhibition of corn oil peroxidation by extracts from defatted seed of <i>Camellia oleifera</i> Abel. During storage Jul 2016 Food Chemistry Analysis of polyphenols from brewer's spent grain and other ingredients used for animal nutrition Jun 2016 Molecules Application of Ultrasound in a System Closed: Optimum Condition of Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues Jun 2016 International Journal of Food Properties Antioxidant activity of persimon ultrasonic assisted extract on canola oil stability May 2016 Food Chemistry Microencapsulation of canola oil by lentil protein isolate-based wall materials May 2016 Industrial Crops and Products Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods May 2016 European Journal of Lipid Science and Technology May 2016 Industrial Crops and Products Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods May 2016 Food Chemistry Microwaves damage milk extracellular vesicles and reduce the content of microRNA in milk May 2016 LWT - Food Science and Technology The Potential of Zein Nanoparticles to Protect Entrapped <beta>-Carotene in the Presence of Milk under Simulated Gastrointestinal (GI) Conditions Apr 2016 European Journal of Lipid Science and Technology Apr 2016 Journal of Thermal Analysis and Calorimetry Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions Apr 2016 Food Chemistry Microencapsulation of canola oil by benchtop spray drying using lentil protein isolate-based wall materials Mar 2016 Industrial Crops and Products Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using novel extraction methods Mar 2016 International Journal of Food Science and Technology Physicochemical characterization and fatty acid composition of Moringa oleifera Lam. seeds from different regions of Brazil Mar 2016 LWT - Food Science and Technology The Potential of Zein Nanoparticles to Protect Entrapped <beta>-Carotene in the Presence of Milk under Simulated Gastrointestinal (GI) Conditions Mar 2016 Molecules Screening for Antibacterial and Antioxidant Activities and Phytochemical Analysis of Oroxylum indicum Fruit Extracts Mar 2016 Molecules Physicochemical properties of defatted rambutan (Nephelium lappaceum) seed flour on alkaline treatment Jan 2016 Journal of Thermal Analysis and Calorimetry Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions Jan 2016 International Journal of Food Science and Technology Comparison of Phytochemical Profiles, Antioxidant and Cellular Antioxidant Activities of Seven Cultivars of Aloe Dec 2015 Bioresource Technology

Biodiesel production from soybean oil by quaternized polysulfone alkali-catalyzed membrane Dec 2015 Food Chemistry Comparison of the regiospecific distribution from triacylglycerol after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance Dec 2015 Molecules Enrichment and Purification of Polyphenol Extract from <i>Sphallerocarpus gracilis</i> Stems and Leaves and <i>in Vitro</i> Evaluation of DNA Damage-Protective Activity and Inhibitory Effects of α-Amylase and α-Glucosidase Dec 2015International Journal of Food Science and Technology Comparison on Phytochemical Profiles, in vitro and Cellular Antioxidant Activities in Six Species of Aloe Dec 2015 Food Chemistry Comparison of the regiospecific distribution from triacylglycerol after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sun flower oil blend by carbon-13 nuclear magneticresonance Dec 2015 Food Chemistry Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with Acacia and xanthan gums Nov 2015 Bioresource Technology Biodiesel production from soybean oil by quaternized polysulfone alkali-catalyzed membrane Nov 2015 Food Chemistry The use of immobilised digestive lipase from Chinook salmon (Oncorhynchus tshawytscha) to generate flavor compounds in milk Oct 2015 Journal of Agricultural and Food Chemistry Oct 2015 Industrial & Engineering Chemistry Research Enrichment of DPAn6 and DHA from Schizochytrium sp. Oil by Low Temperature Solvent Crystallization Oct 2015 LWT - Food Science and Technology Effect of covalent modification by (-)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate Oct 2015 Journal of Food Processing and Preservation Measuring and predicting the physicochemical and textural qualities of pantoa (Indian dairy dessert) during deep-fat frying: Instrumental and modeling approaches Oct 2015 Journal of Food Processing and Preservation Obtention of Natural Dyes from Industrial Blackberry Pulp Residues ( <i>Rubus sp</i> ) Oct 2015 Journal of the Science of Food and Agriculture The waste processing peach (Prunus persica) used for the carotenoids extraction Oct 2015 Food Chemistry Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with Acacia and xanthan gums Sep 2015 Food Chemistry Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion Sep 2015 International Journal of Food Science and Technology The correlation between in vitro antioxidant activity and immune activity of enzymatic hydrolysates from selenium-enriched rice protein utilizing optimized extraction Sep 2015 Food Chemistry Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy Sep 2015 LWT - Food Science and Technology

Effect of covalent modification by (-)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate Sep 2015 Food Chemistry Immobilized Lipase on Core-Shell Structured Fe3O4-MCM-41 Nanocomposites as a Magnetically Recyclable Biocatalyst for Interesterification of Soybean Oil and Lard Aug 2015 International Journal of Food Science and Technology Photo-oxidative changes of red palm oil as affected by light intensity Aug 2015 Journal of Food Composition and Analysis Quality characteristics, fatty acid composition and oxidation stability of selected cold-pressed seed oils Aug 2015 Food Chemistry Determination of Fatty Acid Composition of 20 Pomegranates Cultivars Grown in Spain Aug 2015 Agronomy Journal Oil content and fatty acid components of oilseed flax under different environment in China Jul 2015 Food Chemistry Immobilized Lipase on Core-Shell Structured Fe3O4-MCM-41 Nanocomposites as a Magnetically Recyclable Biocatalyst for Interesterification of Soybean Oil and Lard Jul 2015 Food Chemistry Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion Jun 2015 Food Chemistry Antiglycation activity of lipophilized epigallocatechin gallate (EGCG) derivatives Jun 2015 Journal of Traditional and Complementary Medicine Physicochemical, antioxidant and anti-cancer properties of a Euphorbia tirucalli leaf and stem extract Jun 2015 International Journal of Food Properties Physicochemical properties and volatile profiles of cold-pressed Trichosanthes kirilowii seed oils Jun 2015 Journal of the American Oil Chemists' Society Chemical composition, fatty acids and oil stability of Chrozohpora brochiana seed as a ffected by germination process May 2015 Food Chemistry Antiglycation activity of lipophilized epigallocatechin gallate (EGCG) derivatives May 2015 Food Chemistry Non-association of milk somatic cell counts and changes in physicochemical, microbiological and fatty acid profiles of pasteurized cream May 2015 Food Chemistry 3D front-face fluorescence spectroscopy for Extra Virgin Olive Oil (EVOO) and non-EVOO fingerprinting May 2015 Food Chemistry Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil May 2015 Food Chemistry 3D front-face fluorescence spectroscopy for Extra Virgin Olive Oil (EVOO) and non-EVOO fingerprinting Apr 2015 Food Chemistry Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy Apr 2015 Journal of Separation Science Apr 2015 International Journal of Food Science and Technology

The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions Apr 2015 Food Chemistry The effect of pasture altitude on fatty acid composition in the milk of Bovec sheep Mar 2015 Food Chemistry Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulateddigestion and Caco-2 cell assays. Comparative study with extra virgin olive oil Mar 2015 Journal of Separation Science Mar 2015 Antioxidants The Effect of Convolvulus Arvensis Dried Extract as Potential Mar 2015 European Journal of Lipid Science and Technology Mar 2015 Food Chemistry Evaluation of the solvent effect on the positional selectivity of the commercially available Lipase G during 1,3-diolein synthesis Feb 2015 International Journal of Food Science and Technology The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions Feb 2015 Food Chemistry Evaluation of the solvent effect on the positional selectivity of the commercially available Lipase G during 1,3-diolein synthesis Feb 2015 Journal of the American Oil Chemists' Society Chemical composition, fatty acids and oil stability of Chrozohpora brochiana seed as affected by germination process Feb 2015 Ultrasonics Sonochemistry Development and validation of an efficient ultrasound assisted extraction of phenolic compounds from flax (Linum usitatissimum L.) seeds Feb 2015 Journal of Food Processing and Preservation Physical and Oxidative Stability of Flaxseed Oil-Fructooligosaccharide Emulsion Jan 2015 Ultrasonics Sonochemistry Development and validation of an efficient ultrasound assisted extraction of phenolic compounds from flax (Linum usitatissimum L.) seeds Jan 2015 Food Chemistry Simultaneous Determination of Volatile Components and Fatty Acids in Fennel Using Gas Chromatography with Polar Capillary Column Jan 2015 Food Chemistry Simple Approach Based on Ultrasound-assited Emulsification Microextraction for Determination of <beta>-sitosterol in Supplements Diet and Selected Food Products Jan 2015 Medicinal Chemistry Communications Exploring cinnamic acid scaffold: development of promising neuroprotective lipophilic antioxidants Jan 2015 Food Chemistry Simple Approach Based on Ultrasound-assited Emulsification Microextraction for Determination of <beta>-sitosterol in Supplements Diet and Selected Food Products Dec 2014 European Journal of Lipid Science and Technology Dec 2014 Bioresource Technology Lipid Extracted Algae as a Source for Protein and Reduced Sugar: A Step Closer to the Biorefinary Dec 2014 Food Chemistry Simultaneous Determination of Volatile Components and Fatty Acids in Fennel Using Gas Chromatography with Polar Capillary Column Dec 2014 Antioxidants The Effect of Convolvulus Arvensis Dried Extract as Potential

Dec 2014 Food Chemistry Quantifying nitropropanoyl glucosides in treated and untreated karaka nuts Nov 2014 Antioxidants The Effect of Convolvulus Arvensis Dried Extract as Potential Nov 2014 Bioresource Technology Lipid Extracted Algae as a Source for Protein and Reduced Sugar: A Step Closer to the Biorefinary Nov 2014 International Journal of Food Science and Technology Kinetic and thermodynamic stability of paprika nanoemulsions Oct 2014 Molecules Optimization of Extraction Technology and Antioxidant activities of Areca Seed Polyphenols Oct 2014 Journal of Food Composition and Analysis Seed composition of ten industrial hemp cultivars approved for production in Canada Sep 2014 Industrial Crops and Products Optimization of ultrasound-assisted extraction conditions for euphol from the medicinal plant, Euphorbia tirucalli, using response surface methodology Sep 2014 Journal of the American Oil Chemists' Society Active ingredients in Catalpa ovata seed oil and flavonoids in seed meal as well as their antioxidative activities Sep 2014 Food Research International Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels Sep 2014 Bioresource Technology A biorefinery approach based on fractionation with a cheap industrial by-product for getting value from aninvasive woody species

11. Community Service (a) Continuing Education, Community Debate and Community Development

(i) Media commentaries and columns on professional matters:

Contributions to ENZ magazine on food subjects 1996 – 1997.

(ii) Conferences, seminars, and workshops:

NZBA conference, chair on food biotechnology, 1998.

(iii) Provision of continuing education:

Book reviews for Food Technology in NZ: 1995, “Lipids in Food Flavors”. 1995, “Fats and Oils. Practical Guides for the Food Industry”. 1996, “Food Composition Tables”. 1996, “Practical Sanitation in the Food Industry”. 1996, “Food and Drink Laboratory Accreditation. A Practical Approach”. 1996, “Food Flavour Technology”. 1998 “Fats and Fatty acids in New Zealand Foods”. 1998, “Guide to Quality Management Systems for the Food Industry. Managing Food Safety. HACCP or Risk Analysis”. 2002, “Food Flavorings”. 2002, “Near-Infrared Technology in the Agricultural and Food Industries”. Science Fair NZIFST prize assessor. 2014, Mentoring students for Science Fair projects.

2015, Mentoring secondary school project on polyphenols in oils 2016, Mentoring secondary school project on omega-3 in egg yolks

(b) Other Examples of Community Service

1990 – 1998, House Manager and Chemistry Tutor, St, Margarets College.