Conrad O. Perera
Conrad O. Perera
Professor in Food Science, University of Auckland
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Cited by
Cited by
Antitumor activity of mushroom polysaccharides: a review
L Ren, C Perera, Y Hemar
Food & function 3 (11), 1118-1130, 2012
Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review
AS Sivam, D Sun‐Waterhouse, SY Quek, CO Perera
Journal of food science 75 (8), R163-R174, 2010
Selected quality attributes of dried foods
CO Perera
Drying Technology 23 (4), 717-730, 2005
Drying and food preservation
MS Rahman, CO Perera
Handbook of food preservation, 421-450, 2007
Distribution of ergosterol in different tissues of mushrooms and its effect on the conversion of ergosterol to vitamin D2 by UV irradiation
VJ Jasinghe, CO Perera
Food chemistry 92 (3), 541-546, 2005
Functional properties of carotenoids in human health
CO Perera, GM Yen
International Journal of Food Properties 10 (2), 201-230, 2007
Properties of modified atmosphere heat pump dried foods
MNA Hawlader, CO Perera, M Tian
Journal of Food Engineering 74 (3), 392-401, 2006
Desorption isotherm and heat pump drying kinetics of peas
MS Rahman, CO Perera, C Thebaud
Food Research International 30 (7), 485-491, 1997
Heat pump dehumidifier drying of food
CO Perera, MS Rahman
Trends in Food Science & Technology 8 (3), 75-79, 1997
Drying of guava and papaya: Impact of different drying methods
MNA Hawlader, CO Perera, M Tian, KL Yeo
Drying Technology 24 (1), 77-87, 2006
Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols
AS Sivam, D Sun-Waterhouse, CO Perera, GIN Waterhouse
Food Research International 50 (2), 574-585, 2013
Ultraviolet irradiation: the generator of vitamin D2 in edible mushrooms
VJ Jasinghe, CO Perera
Food chemistry 95 (4), 638-643, 2006
State diagram of apple slices: glass transition and freezing curves
Y Bai, MS Rahman, CO Perera, B Smith, LD Melton
Food Research International 34 (2-3), 89-95, 2001
Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu
MP Prabhakaran, CO Perera, S Valiyaveettil
Food Chemistry 99 (3), 492-499, 2006
Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms
L Ren, Y Hemar, CO Perera, G Lewis, GW Krissansen, PK Buchanan
Bioactive Carbohydrates and Dietary Fibre 3 (2), 41-51, 2014
Optimisation of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS–PAGE
NF Mohtar, C Perera, SY Quek
Food Chemistry 122 (1), 307-313, 2010
A study of the mass transfer in osmotic dehydration of coated potato cubes
MM Khin, W Zhou, CO Perera
Journal of Food Engineering 77 (1), 84-95, 2006
Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials
YP Neo, S Swift, S Ray, M Gizdavic-Nikolaidis, J Jin, CO Perera
Food chemistry 141 (3), 3192-3200, 2013
Effect of pretreatment of intactGala'apple with ethanol vapor, heat, or 1-methylcyclopropene on quality and shelf life of fresh-cut slices
J Bai, EA Baldwin, RCS Fortuny, JP Mattheis, R Stanley, C Perera, ...
Journal of the American Society for Horticultural Science 129 (4), 583-593, 2004
Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content
MS Rahman, CO Perera, XD Chen, RH Driscoll, PL Potluri
Journal of Food Engineering 30 (1-2), 135-145, 1996
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