Items where Author is "Torrisi, Caterina"

Article

Hu, W., Fitzgerald, M., Topp, B., Alam, M., Pun, S., Liu, D., Torrisi, C. and O’Hare, T. J. (2023) The effects of pollen source on the fatty acid profile of Macadamia kernels. Journal of Food Composition and Analysis, 115 . p. 104943. https://doi.org/10.1016/j.jfca.2022.104943

O'Hare, T.J., Hong, H.T., Pun, S., Liu, D., Torrisi, C., Mai, T., Alam, M., Russell, D. and Topp, B. L. (2020) Macadamia nuts-good fats, bad fats, and biofortification. Acta Horticulturae, 1292 . pp. 377-382. https://doi.org/10.17660/actahortic.2020.1292.50

O’Hare, T. J., Trieu, H. H., Topp, B., Russell, D., Pun, S., Torrisi, C. and Liu, D. (2019) Assessing Fatty Acid Profiles of Macadamia Nuts. Hortscience, 54 (4). pp. 633-637. https://doi.org/10.21273/HORTSCI13418-18

Fanning, K. J., Paulo, C., Pun, S., Torrisi, C., Abberton, K., Exley, P. and Poole, S. (2016) Astaxanthin profiles and corresponding colour properties in Australian farmed black tiger prawn (Penaeus monodon) during frozen storage. Aquaculture Research, 47 (6). pp. 1820-1831. https://doi.org/10.1111/are.12640

Slattery, S.L., Williams, D. and Torrisi, C. (2009) New Modified Dipping Method Using 4-hexylresorcinol for Preventing Blackspot Formation in Prawns. Journal of Aquatic Food Product Technology, 18 (3). pp. 284-293. https://doi.org/10.1080/10498850902762299