https://nova.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 PROP taster status and the rejection of foods with added tastants https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:5637 Sat 24 Mar 2018 07:44:01 AEDT ]]> Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:29651 Sat 24 Mar 2018 07:41:56 AEDT ]]> Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:27971 0.05) influenced by time and temperature, compared with controls. Drying conditions of 65°C for 120 min are recommended for optimization of drying.]]> Sat 24 Mar 2018 07:38:44 AEDT ]]>