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Meat Science|January 27, 2019
Heptadecanoic acid as an indicator of BCFA content in sheep fatPeter J Watkins, Damian FrankFoods (Basel, Switzerland)|March 13, 2025
Forging Prawn and Salmon Flavours with Non-Animal-Based IngredientsJiaqiang Luo, Damian Frank, Jayashree ArcotFood Chemistry: X|May 13, 2024
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafoodJiaqiang Luo, Damian Frank, Jayashree ArcotKorean Journal for Food Science of Animal Resources|January 25, 2017
Consumer Acceptability of Intramuscular FatDamian Frank, Seon-Tea Joo, Robyn WarnerFoods (Basel, Switzerland)|April 30, 2021
Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in AustraliaKornelia Kaczmarska, Matthew Taylor, Udayasika Piyasiri, et al.Journal of Agricultural and Food Chemistry|October 15, 2009
Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysisDamian Frank, Sue Poole, Stephanie Kirchhoff, et al.International Journal of Food Microbiology|August 11, 2020
The crucial role of yeasts in the wet fermentation of coffee beans and qualityHosam Elhalis, Julian Cox, Damian Frank, et al.Frontiers in Microbiology|August 23, 2021
Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With <i>Hansinaspora uvarum</i> and <i>Pichia kudriavzevii</i> and Their Impact on Coffee Sensory QualityHosam Elhalis, Julian Cox, Damian Frank, et al.Meat Science|June 13, 2017
Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beefSeon-Tea Joo, Young-Hwa Hwang, Damian FrankJournal of Agricultural and Food Chemistry|February 7, 2012
In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometryDamian Frank, Ingrid Appelqvist, Udayasika Piyasiri, et al.Pageof 4