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Paul Kilmartin

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Professor

University of Auckland

New Zealand

Research Interests

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

About

Professor Paul Kilmartin is a faculty member at the University of Auckland in New Zealand. His research areas include sensory analysis of wines, advancements in electrochemical sensors, and the study of food packaging materials. He has recently contributed to articles on various topics, such as the analysis of New Zealand Pinot Noir wines and the development of electrochemical methods for food analysis.

Recent Grants

Grant: Open

Microfluidic devices driven by capillary action as a new diagnostic platform

Open Date: 2025-10-01

Close Date: 2030-09-30

Grant: Open

Novel Electrochemical Sensor Platform for Measuring Toxic Iron in Serum

Open Date: 2025-10-01

Close Date: 2028-09-30

Grant: Open

Sustainable Functional Foods: Exploring Bio-Fermented Bacterial Cellulose and Mycelium Biomass

Open Date: 2025-06-30

Close Date: 2028-06-30

Grant: Open

Waste to treasure: using novel chemistry to valorise residual plant materials

Open Date: 2023-10-01

Close Date: 2028-09-30

Articles (15)

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2026

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2026

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2025

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2025

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

Year:

2022

Year:

2022

Collaborators (8)

Anthony Phillips

University of Auckland

NEW ZEALAND

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Olaf Diegel

NEW ZEALAND

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Jacqueline Ross

University of Auckland

NEW ZEALAND

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Darren Svirskis

University of Auckland

NEW ZEALAND

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Manisha Sharma

Senior Lecturer

University of Auckland

NEW ZEALAND

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Jingxian An

Purdue University

UNITED STATES

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Simon Swift

Professor

University of Auckland

NEW ZEALAND

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Rebecca C. Deed

NEW ZEALAND

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Paul Kilmartin

Research Interests

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About

Recent Grants

Articles (15)

Understanding and Regulating C–N Coupling Pathways for Electrocatalytic Urea Synthesis From CO2 and NO3−/NO2−

Molecular remodeling of waste-derived polyphenols: engineering tea and grape by-products into high-value functional molecules

Advancements in Mercury-Free Electrochemical Sensors for Iron Detection: A Decade of Progress in Electrode Materials and Modifications

A dataset on the sensory analyses of 116 New Zealand Pinot Noir wines from Central Otago, Marlborough, and Martinborough

Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing

Charged laser-induced graphene electrodes exhibit strong capacitance-based antibacterial and antiviral properties

Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?

Analysis of phenolics in New Zealand Pinot noir wines using UV-visible spectroscopy and chemometrics

Antimicrobial and antioxidant AIE chitosan-based films incorporating a Pickering emulsion of lemon myrtle (Backhousia citriodora) essential oil

Non‐permanent primary food packaging materials assessment: Identification, migration, toxicity, and consumption of substances

Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects

Electrochemical Methods for the Analysis of Milk

Additive manufacture of ionic polymer–metal composite actuators using digital light processing techniques

Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development

Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms

Collaborators (8)

Anthony Phillips

Olaf Diegel

Jacqueline Ross

Darren Svirskis

Manisha Sharma

Jingxian An

Simon Swift

Rebecca C. Deed

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