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Foods (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 ArcotFood Science & Nutrition|January 21, 2016
In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductaseTong Wu, Jiaqiang Luo, Baojun XuFood Chemistry|February 13, 2016
Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activitiesJiaqiang Luo, Weixi Cai, Tong Wu, et al.NPJ Biofilms and Microbiomes|October 20, 2022
The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populationsXinwei Ruan, Jiaqiang Luo, Pangzhen Zhang, et al.Journal of the Science of Food and Agriculture|October 17, 2019
Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processingYun Xiong, Pangzhen Zhang, Stuart Johnson, et al.Food Chemistry|March 18, 2018
Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteinsJiaqiang Luo, Cheryl Taylor, Thomas Nebl, 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.Data in Brief|November 6, 2019
Dataset of concentrations of free terpenes at different phenological stages in <i>Vitis vinifera</i> L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot GrisJiaqiang Luo, Jessica Brotchie, Meng Pang, et al.Food Chemistry|July 20, 2019
Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivarsJiaqiang Luo, Jessica Brotchie, Meng Pang, et al.Pageof 4