Lara Wakeling
Lara Wakeling
Verified email at federation.edu.au
Title
Cited by
Cited by
Year
Nutritional aspects of food extrusion: a review
S Singh, S Gamlath, L Wakeling
International Journal of Food Science & Technology 42 (8), 916-929, 2007
5882007
Colour and texture of apples high pressure processed in pineapple juice
N Perera, TV Gamage, L Wakeling, GGS Gamlath, C Versteeg
Innovative Food Science & Emerging Technologies 11 (1), 39-46, 2010
892010
Composition of Pecan Cultivars Wichita and Western Schley [Carya illinoinensis (Wangenh.) K. Koch] Grown in Australia
LT Wakeling, RL Mason, BR D'Arc, NA Caffin
Journal of agricultural and food chemistry 49 (3), 1277-1281, 2001
732001
Retention of essential amino acids during extrusion of protein and reducing sugars
S Singh, L Wakeling, S Gamlath
Journal of agricultural and food chemistry 55 (21), 8779-8786, 2007
322007
Approaches and study skills inventory for students (ASSIST) in an introductory course in chemistry
S Brown, S White, L Wakeling, M Naiker
The University of Wollongong 12 (3), 1-12, 2015
272015
The quantitative analysis of thiamin and riboflavin and their respective vitamers in fermented alcoholic beverages
B Hucker, L Wakeling, F Vriesekoop
Journal of agricultural and food chemistry 59 (23), 12278-12285, 2011
242011
Attitude to the Study of Chemistry and Its Relationship with Achievement in an Introductory Undergraduate Course.
SJ Brown, S White, B Sharma, L Wakeling, M Naiker, S Chandra, ...
Journal of the Scholarship of Teaching and Learning 15 (2), 33-41, 2015
192015
A University-Wide ePortfolio Initiative at Federation University Australia: Software Analysis, Test-to-Production, and Evaluation Phases.
R Hains-Wesson, L Wakeling, P Aldred
International Journal of ePortfolio 4 (2), 143-156, 2014
172014
Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content
B Hucker, L Wakeling, F Vriesekoop
Journal of Cereal Science 56 (2), 300-306, 2012
162012
Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films
D Muscat, R Adhikari, MJ Tobin, S McKnight, L Wakeling, B Adhikari
Carbohydrate polymers 111, 333-347, 2014
122014
Microscopic structure of opalescent and nonopalescent pecans
LT Wakeling, RL Mason, BR D'Arcy, NA Caffin, D Gowanlock
Journal of Food Science 68 (7), 2238-2242, 2003
122003
Approaches to study in undergraduate nursing students in regional Victoria, Australia
S Brown, L Wakeling, M Naiker, S White
International Journal of Nursing Education Scholarship 11 (1), 155-164, 2014
102014
Trends in high pressure processing of foods: food quality and bioactive components
S Gamlath, L Wakeling
New topics in food engineering, 121-149, 2011
82011
Evaluation of group based inquiry oriented learning in undergraduate chemistry practicals
M Naiker, L Wakeling
Institute for Innovation in Science and Mathematics Education 23 (5), 1, 2015
72015
Vitamins in brewing: The impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort
B Hucker, L Wakeling, F Vriesekoop
Journal of the Institute of Brewing 120 (3), 164-173, 2014
72014
Opalescence in Australian‐grown Pecan Kernels: Occurrence and Causes
LT Wakeling, RL Mason, BR D'arcy, NA Caffin
Journal of food science 67 (8), 2873-2880, 2002
62002
Australian pecan nut production and processing.
LT Wakeling, RL Mason, BR D'Arcy, NA Caffin
Food Australia 52 (12), 574-578, 2000
62000
Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation
B Hucker, L Wakeling, F Vriesekoop
Journal of the Institute of Brewing 122 (1), 126-137, 2016
52016
ePortfolios and reflective practice for food science students
L Wakeling, P Aldred, R Hains‐Wesson
Journal of food science education 17 (2), 52-59, 2018
42018
Vitamins in brewing: effects of post‐fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer
B Hucker, F Vriesekoop, A Vriesekoop‐Beswick, L Wakeling, ...
Journal of the Institute of Brewing 122 (2), 278-288, 2016
42016
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