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Brown, S.J., Sharma, B.N., Wakeling, L., Naiker, M., Chandra, S., Gopalan, RD. and Bilimoria, V. B. (2014). Quantifying attitude to chemistry in students at the University of the South Pacific. Chem. Ed. Res. Pract., 15: 184-191. Brown, S., Wakeling, L., Peck. B., Naiker, M., Hill, D. and Naidu, K. (2014). Attitude to the subject of chemistry in undergraduate nursing students at Fiji National University and Federation University, Australia. Collegian: The Australian Journal of Nursing Practice, Scholarship and Research. In Press. Hains-Wesson, R, Wakeling, L. and Aldred, P. (2014). A University wide eportfolio initiative at Federation University Australia: software analysis, pre-production, pilot, technology, dissemination and evaluation phases. International Journal of ePortfolio. Accepted Hucker, B, Wakeling, L. and Vriesekoop, F. (2014). Vitamins in Brewing: The Impact of Wort Production on the Thiamine and Riboflavin Vitamer Content of Boiled Sweet Wort. Journal of the Institute of Brewing. In Press Muscat, D., Adhikari, R., Tobin, M.J., McKnight, S., Wakeling, L. and Adhikari, B. (2014). Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films. Carbohydrate Polymers. In Press Naiker, M., Wakeling, L., Aldred, P. (2013). The relevance of chemistry practicals - first year student's perspective at a regional university in Victoria, Australia. Proceedings of the Australian Conference on Science and Mathematics Education, Australian National University, 19-21 September, pp 169-173. Hucker, B, Wakeling, L. and Vriesekoop, F. (2012). Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content. J Cereal Science, 56(2): 300-306. Hucker, B, Wakeling, L. and Vriesekoop, F. (2011). The quantitative analysis of thiamine and riboflavin and their respective vitamers in fermented alcoholic beverages. J. Agric. Food Chemistry, 59 (23), 12278-12285. Perera, N., Gamage, T.M.V., Wakeling, L, Gamlath,G.G.S. and Versteeg, C. (2010). Colour and texture of apples high pressure processed in pineapple juice. Innovative Food Science and Emerging Technologies 11(1), 39-46. Singh, S., Gamlath, S. and Wakeling, L.T. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Science and Technology 42: 916-929. Singh, S., Wakeling, L. and Gamlath, S. (2007). Retention of essential amino acids during extrusion of protein and reducing sugars. Journal of Agricultural and Food Chemistry 55: 8779-8786 Wakeling, L.T., Mason, R.L., D'Arcy, B.R. and Caffin, N.A (2003). Microscopic structure of Australian grown pecans. Journal of Food Science, 68(7): 2238-2242. Wakeling, L.T., Mason, R.L., D'Arcy, B.R. and Caffin, N.A. (2002). Opalescence in Australian grown pecan kernels: occurrence and causes. Journal of Food Science, 67(8): 2873-2880. Wansri, R., Mason, R.L., Wakeling, L.T. and Nottingham, S.M. (2001). Maturation studies of Western Schley and Wichita pecans grown in Queensland. Food Australia, 53(12): 562-567. Wakeling, L.T., Mason, R.L., D'Arcy, B.R. and Caffin, N.A. (2001). The composition of the pecan cultivars Wichita and Western Schley (Carya illinoinensis (Wangenh.) K. Koch) grown in Australia. Journal Agricultural and Food Chem., 49(3) 1277-1281. Wakeling, L.T., Mason, R.L., D'Arcy, B.R. and Caffin, (2000). Australian pecan nut production and processing. Food Australia, 52(12): 574-578