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Data in Brief|November 1, 2019
Dataset of volatile compounds in fresh and stored cut watermelon (<i>Citrullus lanatus</i>) under varying processing and packaging conditionsMichelle Louise Mendoza-Enano, Roger Stanley, Damian Frank
Heliyon|January 4, 2019
Influence of saliva on individual in-mouth aroma release from raw cabbage (<i>Brassica oleracea var. capitata f. rubra L.</i>) and links to perceptionDamian Frank, Udayasika Piyasiri, Nicholas Archer, et al.
Heliyon|March 23, 2019
Corrigendum to "Influence of saliva on individual in-mouth aroma release from raw cabbage (<i>Brassica oleracea var. capitata f. rubra</i> L.) and links to perception" [Heliyon 4 (12) (December 2018) e01045]Damian Frank, Udayasika Piyasiri, Nicholas Archer, et al.
Meat Science|June 24, 2017
Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beefDamian Frank, Kornelia Kaczmarska, Janet Paterson, et al.
Foods (Basel, Switzerland)|December 24, 2021
Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour LikingZhenzhao Li, Minh Ha, Damian Frank, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Muscle fibre type composition influences the formation of odour-active volatiles in beefZhenzhao Li, Minh Ha, Damian Frank, et al.
Food Chemistry|November 5, 2023
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatilesZhenzhao Li, Damian Frank, Minh Ha, et al.
Food Chemistry: X|March 14, 2025
Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tunaJiaqiang Luo, Damian Frank, Amanda L Peterson, et al.
Journal of Agricultural and Food Chemistry|April 5, 2011
Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjectsDamian Frank, Ingrid Appelqvist, Udayasika Piyasiri, et al.
Journal of Agricultural and Food Chemistry|September 22, 2021
In-Mouth Volatile Production from <i>Brassica</i> Vegetables (Cauliflower) and Associations with Liking in an Adult/Child CohortDamian Frank, Udayasika Piyasiri, Nicholas Archer, et al.
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