Jiaqiang Luo

la trobe university

H指数:10

被引数:644

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Key odourants in legumes and legume-based foods: evidence from gas chromatography–olfactometry (GC–O) studies

豆类和豆类基食品中的关键挥发性化合物：气相色谱-嗅闻法（GC-O）研究证据

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-05-070

OAAI

Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun

添加富含膳食纤维和多酚的食物成分对中国馒头微观结构、质地、淀粉消化性和功能特性的影响

Food Chemistry: X

IF8.2

2025-10-210

OAAI

Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients

利用非动物基原料塑造对虾和三文鱼风味

FOODS

IF5.1

2025-02-271

Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna

FOOD CHEMISTRY-X

IF8.2

2025-02-010

OAAI

Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs

壳聚糖纳米粒子填充的甲基纤维素涂层对油炸肉丸中多环芳烃含量的影响

FOOD CONTROL

IF6.3

2025-02-010

OAAI

Dietary therapies interlinking with gut microbes toward human health: Past, present, and future

IMETA

IF33.2

2024-08-100

OAAI

Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood

FOOD CHEMISTRY-X

IF8.2

2024-06-013

OAAI

Exome-informed formulations of food proteins enhance body growth and feed conversion efficiency in ad libitum-fed mice

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-010

OAAI

Variation of wine preference amongst consumers is influenced by the composition of salivary proteins

NPJ SCIENCE OF FOOD

IF7.8

2023-09-161

OAAI

The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations

NPJ BIOFILMS AND MICROBIOMES

IF9.2

2022-10-2021

OAAI

Optimizing extraction method of aroma compounds from grape pomace

JOURNAL OF FOOD SCIENCE

IF3.4

2020-11-1413

OAAI

The Influence of UV on the Production of Free Terpenes in Vitis vinifera cv. Shiraz

AGRONOMY-BASEL

IF3.4

2020-09-2014

OAAI

Glycosidically bound aroma precursors in fruits: A comprehensive review

水果中糖苷结合的香气前体: 综合评述

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-09-0374

PREAI

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-12-2523

OAAI

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars

FOOD CHEMISTRY

IF9.8

2019-11-0150

PREAI

Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins

FOOD CHEMISTRY

IF9.8

2018-07-0149

PREAI

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 activities

小豆 (Vigna angularis L.) 和绿豆 (Vigna radiate L.) 的壳和子叶中的植物化学分布，及其对抗氧化，抗炎和抗糖尿病活性的贡献

FOOD CHEMISTRY

IF9.8

2016-06-01132

PREAI

In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase

所选水果和蔬菜对糖苷酶和醛糖还原酶的体外抗糖尿病作用

FOOD SCIENCE & NUTRITION

IF3.8

2015-04-3026

OAAI

Jiaqiang Luo

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