Kay Rutherfurd-Markwick

12PUBLICATIONS
18CO-AUTHORS
Beverage chemistry and beverage sensory scienceHuman impacts of climate change and human adaptationForest health and pathologyExercise physiologyFood properties (incl. characteristics and health benefits)
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Publications (12)

|Jun 28, 2023
Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture.

Boying Wang, Kay Rutherfurd-Markwick, Naran Naren

|Feb 25, 2023
Secondary School Students and Caffeine: Consumption Habits, Motivations, and Experiences.

Sophie Turner, Ajmol Ali, Carol Wham

|Dec 23, 2022
The Effect of a 14-Day gymnema sylvestre Intervention to Reduce Sugar Cravings in Adults.

Sophie Turner, Charles Diako, Rozanne Kruger

|Nov 11, 2022
Assessment of Changes in Physiological Markers in Different Body Fluids at Rest and after Exercise.

Amalini Jesuthasan, Ajmol Ali, Jason Kai Wei Lee

|Nov 11, 2022
Bioactive Yoghurt Containing Curcumin and Chlorogenic Acid Reduces Inflammation in Postmenopausal Women.

Noha Ahmed Nasef, Rohith N Thota, Anthony N Mutukumira

|Nov 11, 2022
Kombucha: Production and Microbiological Research.

Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang

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Frequent Collaborators

9 joint publications

Ajmol Ali

3 joint publications

Carol Wham

2 joint publications

Jason Kai Wei Lee

2 joint publications

Charles Diako