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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 Vitis vinifera 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