Nazimah Hamid
#184,307
Most Influential Person Now
Professor of food science in New Zealand
Nazimah Hamid's AcademicInfluence.com Rankings
Download Badge
Sociology
Why Is Nazimah Hamid Influential?
(Suggest an Edit or Addition)According to Wikipedia, Nazimah Hamid is a New Zealand food science academic, and as of 2017 is a full professor at the Auckland University of Technology. Academic career After a 1996 PhD titled 'Relationships between aroma quality in juices from two frozen Scottish raspberries and thermal and enzymic treatments in processing' at the University of Strathclyde, Hamid moved to the Auckland University of Technology, rising to full professor.
Nazimah Hamid's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM) (2006) (281)
- OPTIMIZATION OF ENZYMATIC CLARIFICATION OF SAPODILLA JUICE USING RESPONSE SURFACE METHODOLOGY (2006) (278)
- Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion (2008) (246)
- Fucoxanthin content and antioxidant properties of Undaria pinnatifida. (2013) (182)
- Fucoidan from New Zealand Undaria pinnatifida: monthly variations and determination of antioxidant activities. (2013) (181)
- Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion (2008) (157)
- The sensory quality of fresh bread: Descriptive attributes and consumer perceptions (2008) (139)
- Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM) (2006) (125)
- Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage (2008) (103)
- Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology (2009) (103)
- Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compounds in cooked beef using response surface methodology (2013) (88)
- Optimization of hot water extraction for sapodilla juice using response surface methodology (2006) (86)
- Determination of organochlorine and pyrethroid pesticides in fruit and vegetables using solid phase extraction clean-up cartridges. (2006) (86)
- Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles (2015) (80)
- ANALYSIS OF ADULTERATION OF VIRGIN COCONUT OIL BY PALM KERNEL OLEIN USING FOURIER TRANSFORM INFRARED SPECTROSCOPY (2007) (77)
- Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology (2010) (74)
- Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion (2007) (71)
- Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages (2012) (71)
- Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition (2009) (71)
- Characterisation of Malaysian durian (Durio zibethinus Murr.) cultivars: Relationship of physicochemical and flavour properties with sensory properties (2007) (70)
- Listening to music can influence hedonic and sensory perceptions of gelati (2016) (68)
- Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings (2010) (67)
- Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads (2009) (64)
- Consumer freshness perceptions of breads, biscuits and cakes (2009) (58)
- Anti-Proliferation Potential and Content of Fucoidan Extracted from Sporophyll of New Zealand Undaria pinnatifida (2014) (56)
- The effect of background music on food pleasantness ratings (2016) (56)
- Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots. (2016) (56)
- Seasonal changes in lipid, fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand. (2014) (55)
- Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C (2006) (52)
- Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) (2011) (51)
- Volatile flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D24) fruit during storage at 4°C (2007) (51)
- Emotional and electrophysiological measures correlate to flavour perception in the presence of music (2019) (50)
- Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction (2010) (50)
- Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads. (2010) (47)
- Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation (2017) (41)
- Effects of meat addition on pasta structure, nutrition and in vitro digestibility. (2016) (40)
- Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats (2016) (39)
- Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage. (2012) (36)
- Seaweed minor constituents (2015) (36)
- Effects of fining treatment and storage temperature on the quality of clarified banana juice (2007) (35)
- Process optimisation of encapsulated pandan (Pandanus amaryllifolius) powder using spray‐drying method (2005) (35)
- Highly thermostable extracellular lipase-producing Bacillus strain isolated from a Malaysian hotspring and identified using 16S rRNA gene sequencing (2010) (33)
- Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best–worst scaling and the 9-pt hedonic category scale (2015) (32)
- Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe. (2010) (32)
- Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments (2019) (31)
- Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand (2010) (30)
- The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products. (2010) (30)
- The effect of music on gelato perception in different eating contexts. (2018) (30)
- Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. (2019) (30)
- Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology. (2007) (27)
- Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological analyses. (2018) (27)
- Phenotypic and molecular identification of a novel thermophilic Anoxybacillus species: a lipase-producing bacterium isolated from a Malaysian hotspring (2009) (27)
- Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. (2020) (26)
- Novel meat-enriched foods for older consumers. (2017) (25)
- Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida. (2015) (24)
- Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts. (2015) (24)
- The influence of auditory and visual stimuli on the pleasantness of chocolate gelati (2016) (24)
- Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati (2019) (21)
- The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system (2010) (21)
- Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate (2019) (20)
- Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures. (2019) (19)
- Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments (2019) (17)
- A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS) ☆ (2011) (16)
- A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization (2018) (16)
- Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica) (2013) (15)
- Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method (2010) (13)
- Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella) (2015) (12)
- Consumers' perception and purchase behaviour of meat in China. (2021) (11)
- Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter (2020) (11)
- EXTRACTION OF COCOA BUTTER BY SUPERCRITICAL CARBON DIOXIDE: OPTIMIZATION OF OPERATING CONDITIONS AND EFFECT OF PARTICLE SIZE (2008) (10)
- Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems (2015) (9)
- Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion. (2008) (9)
- Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts (2020) (8)
- High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice (2020) (7)
- Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation (2020) (7)
- P2.1.7 Exploring MIP Sensor of Basal Stem Rot (BSR) Disease in Palm Oil Plantation (2012) (7)
- Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage (2014) (6)
- Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing. (2021) (6)
- The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts (2020) (6)
- How is Satiety Affected When Consuming Food While Working on A Computer? (2019) (5)
- Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds (2022) (4)
- Consumers’ Perception of In-Vitro Meat in New Zealand Using the Theory of Planned Behaviour Model (2021) (4)
- Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat (2021) (4)
- A comprehensive chemical analysis of New Zealand honeydew honey. (2022) (4)
- The use of freeze‐dried retronasal stimuli to assess olfactory function (2019) (3)
- The Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powder (2019) (3)
- The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach (2018) (3)
- Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility (2016) (3)
- New coating material for producing virgin coconut oil (VCO) microcapsules (2017) (3)
- Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. (2022) (2)
- Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners (2022) (2)
- A graphical equivalent to mandated nutrition information tables (2018) (1)
- 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. (2022) (1)
- Effect of Red Meat Addition on the Microbiological, Physicochemical and Sensory Properties of Dairy Yoghurt (2016) (1)
- 19th biennial IPEG Meeting (2016) (1)
- Production of fish chips - the new approach (2001) (1)
- Musical and Non-Musical Sounds Influence the Flavour Perception of Chocolate Ice Cream and Emotional Responses (2022) (1)
- Effect of pulsed electric field processing on the physicochemical, flavor quality, and functional properties of cherry fruit chunks in solution (2014) (1)
- Effect of Soaking Techniques and Pasteurization with and Without Acids on Some Quality Attributes of Chili Puree Prepared from Capsicum annuum Variety Kulai (2018) (1)
- Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams (2023) (0)
- Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin. (2022) (0)
- The potential for retronasally delivered olfactory stimuli to assess psychiatric conditions (2019) (0)
- Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder (2022) (0)
- Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat (2023) (0)
- The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds (2022) (0)
- The potential for retronasally delivered olfactory stimuli to assess psychiatric conditions (2019) (0)
- Production of tropical fruit powders using spray drying and agglomeration technology (2004) (0)
- Consumer Acceptance and Production of In Vitro Meat: A Review (2022) (0)
- Sound pleasantness influences the perception of both emotional and non-emotional foods. (2022) (0)
This paper list is powered by the following services:
Other Resources About Nazimah Hamid
What Schools Are Affiliated With Nazimah Hamid?
Nazimah Hamid is affiliated with the following schools:
