Chemical and biological oxidation of NOM surrogates and effect on HAA formation (2009)
Bond, T., Goslan, Emma Harriet, Jefferson, Bruce, Roddick, F., Fan, L., Parsons, Simon A.
Formation of disinfection by-products (DBPs) can be controlled by removal of disinfection by-product precursors before disinfection. Variable success has been reported, depending on the treatment...
Nash, D, Webb, B, Hannah, M, Adeloju, S, Toifl, M, Barlow, K, ...
Soil tests are often used to identify areas at risk of excessive phosphorus (P) exports. We investigated the changes in soil P (0-20 mm) in four recently laser-graded (10 years) irrigated pastures in...
Soh, Y, Roddick, F, Van Leeuwen, J
Water is a resource that is essential for all life on Earth. An exponentially growing human population, in addition to unprecedented industrial and technological development, threaten the...
Spectrophotometric method for exploring 3-methyl-2-butene-1-thiol (MBT) formation in lager (2006)
Pozdrik, R, Roddick, F, Rogers, P, Nguyen, T
The disappearance of riboflavin absorbance at 445 nm from beers or model beers on light exposure is directly linked to light-struck character formation. The addition of (+)-catechin, (-)-epicatechin,...
Interrelationship of photooxidation and microfiltration in drinking water treatment (2006)
Malek, F, Harris, J, Roddick, F
Photooxidation by vacuum ultraviolet radiation (VUV, 254 + 185 nm) was investigated as a pretreatment to break down the natural organic matter (NOM) in surface water and thus reduce fouling in...
Buchanan, W, Roddick, F, Porter, N
The use of ultraviolet (UV) or vacuum ultraviolet (VUV) photo-oxidation followed by biological treatment for the removal of natural organic matter (NOM) in drinking water is a potential water...
Riboflavin triplet quenchers inhibit lightstruck flavor formation in beer (2005)
Goldsmith, M, Rogers, P, Cabral, N, Ghiggino, K, Roddick, F
We report that the primary photophysical event that leads to the formation of lightstruck flavor in beer exposed to visible light is the excitation of riboflavin to its triplet state followed by...
Fractionation of UV and VUV pretreated natural organic matter from drinking water (2005)
Buchanan, W, Roddick, F, Porter, N, Drikas, M
Recent studies have examined the potential of ultraviolet (UV, 254 nm) and vacuum ultraviolet (VUV, 185 nm + 254 nm) irradiation as either a pretreatment for a biological process or as a sole...
Duan, W, Roddick, F, Higgins, V, Rogers, P
Volatile sulfur compounds (H2S and SO2) have a profound effect on the sensory quality of beers, but are one of the more difficult variables to control, even in modern breweries, because of the...
Enhanced biodegradability of UV and VUV pre-treated natural organic matter (2004)
Buchanan, W, Roddick, F, Porter, N, Drikas, M
A systematic investigation of the effectiveness of utilising UV (254 nm) or VUV (254 nm + 185 nm) photo-oxidation followed by biological treatment for the removal of natural organic matter (NOM) from...