Melissa A Fitzgerald
Overview
Explore the profile of Melissa A Fitzgerald including associated specialties, affiliations and a list of published articles.
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23
Citations
729
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Recent Articles
1.
Hay T, Fitzgerald M, Nastasi J
Food Chem X
. 2025 Jan;
25:102072.
PMID: 39758069
This study investigates the potential of Australian Traditional foods as novel sources of natural colourants for food applications, employing untargeted metabolomics and chemometrics. Two native species were analysed: Davidson plum...
2.
Nastasi J, Fitzgerald M, Kontogiorgos V
Int J Biol Macromol
. 2023 Oct;
253(Pt 7):127536.
PMID: 37863131
The mechanical properties of pectin films enhanced with polyphenol-rich fruit extracts were investigated. The scavenging and reducing activity of plant extracts incorporated into the pectin films were determined using bench...
3.
Nastasi J, Daygon V, Kontogiorgos V, Fitzgerald M
Metabolites
. 2023 Apr;
13(4).
PMID: 37110224
Glycerol is a reliable solvent for extracting polyphenols from food and waste products. There has been an increase in the application of glycerol over benchmark alcoholic solvents such as ethanol...
4.
Fitzgerald M, Allaway W
New Phytol
. 2021 Apr;
119(2):217-226.
PMID: 33874139
Pathways for water and salts were traced from the vein endings to their sites of exit in leaves of Avicennia marina (Forsk.) Vierh. Investigations were conducted to determine whether the...
5.
Fitzgerald M, Resurreccion A
Funct Plant Biol
. 2020 Jul;
36(12):1037-1045.
PMID: 32688715
High temperature increases the amount of chalk in rice (Oryza sativa L.) grains, which causes grains to break during polishing, lowering the amount of rice for consumption. Here, we examined...
6.
Concepcion J, Calingacion M, Garson M, Fitzgerald M
Metabolomics
. 2020 Apr;
16(5):54.
PMID: 32306193
Introduction: Lipids are a diverse group of macromolecules that occur in rice grains and are known to impact rice grain properties. Identifying the relationships between specific lipids and traits of...
7.
Concepcion J, Ouk S, Riedel A, Calingacion M, Zhao D, Ouk M, et al.
Food Chem
. 2017 Sep;
240:1014-1021.
PMID: 28946217
This study provides the first investigation of the physical traits, pasting properties and volatile compounds of Cambodian rice cultivars, including traditional, improved, and improved traditional varieties, allowing for their differentiation...
8.
Daygon V, Calingacion M, Forster L, De Voss J, Schwartz B, Ovenden B, et al.
Sci Rep
. 2017 Aug;
7(1):8767.
PMID: 28821745
Since it was first characterised in 1983, 2-acetyl-1-pyrroline (2AP) has been considered to be the most important aroma compound in rice. In this study, we show four other amine heterocycles:...
9.
Li H, Fitzgerald M, Prakash S, Nicholson T, Gilbert R
Sci Rep
. 2017 Mar;
7:43713.
PMID: 28262830
The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch...
10.
Li H, Prakash S, Nicholson T, Fitzgerald M, Gilbert R
Carbohydr Polym
. 2016 Apr;
146:253-63.
PMID: 27112873
Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innovations in rice texture research. This study characterized cooked rice texture by descriptive sensory analysis and two...