Paul A. Kilmartin
University of Auckland
Conductive polymerNuclear chemistryPEDOT:PSSElectrodeOrganic chemistryInorganic chemistryChemistryPolymer chemistryMaterials sciencePolypyrrolePolyanilineCyclic voltammetryAntioxidantAromaFood scienceChemical engineeringChromatographyElectrochemistryWinePolyphenol
231Publications
46H-index
5,691Citations
Publications 228
Newest
#1Alaitz Etxabide (University of Auckland)H-Index: 16
#2Paul A. Kilmartin (University of Auckland)H-Index: 46
Last. Rafea NaffaH-Index: 7
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Abstract The Maillard Reaction (MR), a condensation reaction between carbonyl-containing and free amino-containing compounds, has attracted the interest of scientists within the food industry, nutrition & health, and materials science. However, due to the complexity of the reaction much remains to be clarified regarding the nature of the reaction products and their effect on the properties of protein/saccharide-containing products. In this work, gelatin-based films with various saccharides (gluc...
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#1Alaitz Etxabide (University of Auckland)H-Index: 16
#2Juan I. MatéH-Index: 17
Last. Paul A. Kilmartin (University of Auckland)H-Index: 46
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Abstract About 52 Mt of food waste is generated annually at the household level. Almost a quarter of this waste is related to packaging issues such as inaccurate data labelling systems. This shows the crucial need to replace or improve food data labels in order to reduce food waste. Gelatin films with different concentrations of curcumin, betanin and anthocyanin containing colourants were prepared by casting. The effect of different concentrations of colourants on the optical, barrier, physicoch...
1 CitationsSource
#1Xiaotong Lyu (University of Auckland)H-Index: 1
#2Leandro Dias Araújo (University of Auckland)H-Index: 6
Last. Paul A. Kilmartin (University of Auckland)H-Index: 46
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Abstract The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkable increases in the polyfunctional mercaptans, 3-mercaptohexanol (3MH) and its acetate este...
1 CitationsSource
Last. Paul A. KilmartinH-Index: 46
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Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds...
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#1X. Lyu (University of Auckland)
#2D.R. Del Prado (University of Auckland)
Last. Paul A. Kilmartin (University of Auckland)H-Index: 46
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#1Xiao Chen (University of Auckland)H-Index: 4
#2Bruno Fedrizzi (University of Auckland)H-Index: 20
Last. Siew Young Quek (University of Auckland)H-Index: 35
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This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird's Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, ...
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#1Hsiang-Wei WangH-Index: 2
Last. Anthony R. J. PhillipsH-Index: 37
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Oxidative stress plays a pivotal role in the pathogenesis of many diseases, but there is no accurate measurement of oxidative stress or antioxidants that has utility in the clinical setting. Cyclic Voltammetry is an electrochemical technique that has been widely used for analyzing redox status in industrial and research settings. It has also recently been applied to assess the antioxidant status of in vivo biological samples. This systematic review identified 38 studies that used cyclic voltamme...
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#1Wenyao Zhu (University of Auckland)
#2Frank BenkwitzH-Index: 5
Last. Paul A. Kilmartin (University of Auckland)H-Index: 46
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The analytical scope of static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) was applied to wine aroma analysis for the first time. The method parameters were first fine-tuned to achieve optimal analytical results, before the method stability was demonstrated, in terms of repeatability and reproducibility. Succinct qualitative identification of compounds was also realized, with the identification of several volatiles that have seldom been described previously in Sauvignon B...
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#1Xiao Chen (University of Auckland)H-Index: 4
#2Bruno Fedrizzi (University of Auckland)H-Index: 20
Last. Siew Young Quek (University of Auckland)H-Index: 4
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Abstract Key metabolites and flavour-regulation pathways in tamarillo were investigated to explore the development of free and glycosylated volatile organic compounds (VOCs) during fruit maturation. The concentrations of free and bound VOCs were determined by gas chromatography-mass spectrometry analysis. Changes of physical parameters, concentrations of flavour precursors, and activities of key endogenous enzymes were also monitored. A total of 22 free VOCs were identified with C6 alcohols and ...
2 CitationsSource
#1Alaitz Etxabide (University of Auckland)H-Index: 16
#2Paul A. Kilmartin (University of Auckland)H-Index: 46
Last. Juan I. MatéH-Index: 17
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Abstract 8.8 MT of food wastes are annually generated in the EU, in part due to the lack of real-time food freshness information provided by current food data labels. To address this issue, intelligent packaging strategies are being developed. In this study, in search of new natural and food grade pH-indicators, color stability and variability of curcumin (E−100), betanin (E−162), and anthocyanin (E−163) containing food colorants were studied in solution under different food storage conditions a...
2 CitationsSource