Fermentation and the microbial community of Japanese koji and miso: A review von Allwood, Joanne G., Wakeling, Lara T., Bean, David C.

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Nutritional aspects of food extrusion: a review von Singh, Shivendra, Gamlath, Shirani, Wakeling, Lara

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Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso von Allwood, Joanne G., Wakeling, Lara T., Post, Laurie S., Bean, David C.

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Attitudes and experiences among first-year regional Australian undergraduate students toward the study of chemistry von Naiker, Mani, Wakeling, Lara, Johnson, Joel, Brown, Stephen

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Student Engagement Amongst Regional Australian Undergraduate Students von Naiker, Mani, Wakeling, Lara, Cook, Simon, Peck, Blake, Johnson, Joel B, Brown, Stephen

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Attitude and Achievement of First-Year Chemistry Undergraduate Students at The University of the South Pacific von Johnson, Joel, Reddy, Pritika, Sharma, Sushita, Wakeling, Lara, Mani, Janice, Benveniste, Tessa, Naiker, Mani, Brown, Stephen

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Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders von Wilson, Arron, Johnson, Joel B., Batley, Ryan, Lal, Pawan, Wakeling, Lara, Naiker, Mani

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Approaches and study skills inventory for students (ASSIST) in an introductory course in chemistry von Brown, Stephen, White, Sue, Wakeling, Lara, Naiker, Mani

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Evaluation of Group Based Inquiry Oriented Learning in Undergraduate Chemistry Practicals von Mani Naiker, Lara Wakeling

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Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer von Hucker, Barry, Vriesekoop, Frank, Vriesekoop-Beswick, Ariëlle, Wakeling, Lara, Vriesekoop-Beswick, Hamish, Hucker, Amy

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Composition of Pecan Cultivars Wichita and Western Schley [Carya illinoinensis (Wangenh.) K. Koch] Grown in Australia von Wakeling, Lara T, Mason, Richard L, D'Arc, Bruce R, Caffin, Nola A

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The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages von Hucker, Barry, Wakeling, Lara, Vriesekoop, Frank

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Attitude to the study of chemistry and its relationship with achievement in an introductory undergraduate course von Brown, Stephen J, White, Sue, Sharma, Bibhya, Wakeling, Lara, Naiker, Mani, Chandra, Shaneel, Gopalan, Romila, Bilimoria, Veena

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Microbial ecology of Australian commercial rice koji and soybean miso von Allwood, Joanne G., Wakeling, Lara T., Bean, David C.

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Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation von Hucker, Barry, Wakeling, Lara, Vriesekoop, Frank

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Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films von Muscat, Delina, Adhikari, Raju, Tobin, Mark J., McKnight, Stafford, Wakeling, Lara, Adhikari, Benu

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Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content von Hucker, Barry, Wakeling, Lara, Vriesekoop, Frank

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Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation: Vitamins in brewing von Hucker, Barry, Wakeling, Lara, Vriesekoop, Frank

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Vitamins in brewing: the impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort von Hucker, Barry, Wakeling, Lara, Vriesekoop, Frank

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Retention of Essential Amino Acids during Extrusion of Protein and Reducing Sugars von Singh, Shivendra, Wakeling, Lara, Gamlath, Shirani

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