Nazimah Hamid

Professor of Food Science

University of Auckland

New Zealand

Research Interests

Explore related searches

Professors in New Zealand Professors in Food Science Food Science professors in New Zealand

Contact this professor

ORCID

Google Scholar

Academic Page

About

Professor Nazimah Hamid is a faculty member at Auckland University of Technology, New Zealand. Her research encompasses food science, focusing on antimicrobial and antioxidative properties of food products, consumer behavior in meat-based ready meals, and the sensory perception of food influenced by sound. Recent work includes examining the bioactivities of various food sources, such as fermented ingredients and phytochemical properties of fruits and plants.

Nazimah Hamid

Research Interests

Explore related searches

Contact this professor

About

Articles (20)

Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach

Development of Antimicrobial and Antioxidative Chicken Patties Using Liquid-Fermented Ganoderma lucidum and Pleurotus djamor Fruiting Body Biomass

Antibacterial Properties, Arabinogalactan Proteins, and Bioactivities of New Zealand Honey

Determinants of Purchase Intention for Meat-Based Chilled Ready Meals in New Zealand: A Consumer Behaviour Perspective

Harmonising flavours: How arousing music and sound influence food perception and emotional responses

PHYTOCHEMICAL SCREENING OF INDIAN JUJUBE (Ziziphus mauritiana) AND JACKFRUIT (Artocarpus heterophyllus Lam.) LEAVES EXTRACTED BY ULTRASOUND-ASSISTED EXTRACTION (UAE)

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream

PHYTOCHEMICAL COMPOSITION OF JACKFRUIT (Artocarpus heterophyllus) AND INDIAN JUJUBE (Ziziphus mauritiana) LEAVES EXTRACTED USING DIFFERENT ETHANOL CONCENTRATIONS

Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir

Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin

Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis

Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage

Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat

Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam

Musical and Non-Musical Sounds Influence the Flavour Perception of Chocolate Ice Cream and Emotional Responses

Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder

Consumer Acceptance and Production of In Vitro Meat: A Review

A comprehensive chemical analysis of New Zealand honeydew honey

Collaborators (6)

Daniel Shepherd

Ali Seyfoddin

Jack L. Y. Chen

Rothman Kam

Carolina E. Realini

Brent Seale

How do I reach out?

Meet Kite AI