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Rebecca C. Deed

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New Zealand

Research Interests

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

Recent Grants

Grant: Open

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

Open Date: 2025-06-30

Close Date: 2028-06-30

Articles (12)

Year:

2026

Year:

2026

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2023

Collaborators (7)

Lisa I Pilkington

University of Auckland

NEW ZEALAND

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Bruno Fedrizzi

Professor

University of Auckland

NEW ZEALAND

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Jennifer Muhl

University of Auckland

NEW ZEALAND

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Paul Kilmartin

Professor

University of Auckland

NEW ZEALAND

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Wei Yu

Senior Lecturer

University of Auckland

NEW ZEALAND

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Jingxian An

Purdue University

UNITED STATES

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Gillean Miller

Graduate Teaching Assistant

University of Auckland

NEW ZEALAND

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Rebecca C. Deed

Research Interests

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Recent Grants

Articles (12)

Analytical characterisation of yeast cell walls by lectin-binding flow cytometry and extraction-based polysaccharide analysis

Identification of Key Aging-Related Aroma Compounds in Sesame-Flavor Baijiu via Chemometrics and Molecular Docking: Insights into Flavor Formation Mechanisms

Investigation into the biogenesis of γ-nonalactone from fatty acid precursors during alcoholic fermentation by Saccharomyces cerevisiae

Impact of Oak on γ‐Nonalactone Concentration During Fermentation and Maturation of Chardonnay Wines

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

Product extrinsic cues as quality predictors in New Zealand Pinot Noir: Vintage outperforms price

Characterization of the aroma profile and methylglyoxal content of meads produced from mānuka honey with different nitrogen levels and Saccharomyces cerevisiae yeast strains

Investigating the factors driving concentrations of volatile thiols and their precursors in white wines: The impact of Botrytis cinerea and grape variety

Quantification of methyl glyoxal in New Zealand Mānuka honey and honey meads

Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes

Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods

Sequential inoculation of flocculent <i>Torulaspora delbrueckii</i> with <i>Saccharomyces cerevisiae</i> increases color density of Pinot Noir wines

Collaborators (7)

Lisa I Pilkington

Bruno Fedrizzi

Jennifer Muhl

Paul Kilmartin

Wei Yu

Jingxian An

Gillean Miller

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