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- Publications
- Influence
The net generation are not big users of Web 2.0 technologies: Preliminary findings
- G. Kennedy, B. Dalgarno, +8 authors Anna Churchward
- Engineering, Sociology
- 2007
Gregor Kennedy Biomedical Multimedia Unit, The University of Melbourne Barney Dalgarno, Faculty of Education, Charles Sturt University Kathleen Gray, Terry Judd, Jenny Waycott Biomedical Multimedia… Expand
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- 41
- PDF
Olive oil volatile compounds, flavour development and quality: A critical review
- C. Kalua, Malcolm Allen, D. Bedgood, Andrea G. Bishop, P. Prenzler, K. Robards
- Chemistry
- 2007
The unique and delicate flavour of olive oil is attributed to the volatile compounds that develop during and after oil extraction from the olive fruit. The formation of these volatile compounds and… Expand
Analytical chemistry of freshwater humic substances
- S. McDonald, Andrea G. Bishop, P. Prenzler, K. Robards
- Chemistry
- 6 December 2004
Dissolved organic carbon (DOC) in aquatic environments represents one of the largest active organic carbon reservoirs in the biosphere. Current ideologies concerning the sources of DOC, how it is… Expand
Implementing Web 2.0 technologies in higher education: A collective case study
- S. Bennett, Andrea G. Bishop, B. Dalgarno, Jenny Waycott, G. Kennedy
- Sociology, Computer Science
- Comput. Educ.
- 1 September 2012
TLDR
Educating the Net Generation - A Handbook of Findings for Practice and Policy. http://www.netgen.unimelb.edu.au/
- G. Kennedy, B. Dalgarno, +7 authors Rosemary Chang
- Medicine
- 2009
It has been widely suggested, and in some respects accepted, that a so-called Net Generation of students is passing through [Australia's] universities. Born roughly between 1980 and 1994 these… Expand
- 136
- 15
Endogenous biophenol, fatty acid and volatile profiles of selected oils
- Zhong Hai-yan, D. Bedgood, Andrea G. Bishop, P. D. Prenzler, K. Robards
- Chemistry
- 2007
Abstract Fatty acid composition, total phenols, phenolic and volatile profile data are presented for cold-pressed and refined camellia oil, in comparison to other commercially available oils –… Expand
LC-MS investigation of oxidation products of phenolic antioxidants.
- M. Antolovich, D. Bedgood, Andrea G. Bishop, D. Jardine, P. Prenzler, K. Robards
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 29 January 2004
Two oxidation systems were examined for the oxidation of three groups of phenolic antioxidants; five cinnamic acids, two benzoic acids, and two phenols characteristic of olive fruits. Periodate… Expand
Questioning the net generation: a collaborative project in Australian higher education
- G. Kennedy, K. Krause, +5 authors Andrea G. Bishop
- Engineering
- 2006
This paper describes a project, which has been supported by the Carrick Institute for Learning and Teaching in Higher Education, that aims to identify how the technologybased tools of a new… Expand
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- 7
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Effectiveness of a Virtual Laboratory as a preparatory resource for Distance Education chemistry students
- B. Dalgarno, Andrea G. Bishop, William Adlong, D. Bedgood
- Computer Science
- Comput. Educ.
- 1 November 2009
TLDR
Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
- C. Kalua, D. Bedgood, Andrea G. Bishop, P. Prenzler
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 9 September 2006
Virgin olive oils produced at wide ranges of malaxation temperatures (15, 30, 45, and 60 degrees C) and times (30, 60, 90, and 120 min) in a complete factorial experimental design were discriminated… Expand