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G

Gary A. Dykes

University of Queensland

H指数:47

被引数:8,023

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The faecal microbiome and carriage of Salmonella in Australian captive pythons

澳大利亚圈养蟒蛇的肠道微生物组与沙门氏菌携带情况

FEMS Microbiology Ecology

IF3.2

2026-07-290

OAAI

Innovative Development and Characterization of a Beef-Based High-Protein Snack: An Integrative Study of Physicochemical and Acoustic Properties, and Its Protein Quality

Journal of Food Science

IF3.4

2026-01-240

OAAI

Phenolic, antioxidant capacity, and antinutritional compounds in different Australian Acacia seeds

酚类物质、抗氧化能力和抗营养因子在不同澳大利亚金合欢种子中的研究

international journal of transportation science and technology

IF3.1

2025-02-020

PRE

Effect of Different Coating Materials on Black Perigord Truffle (Tuber melanosporum) Aroma Profile and Its Shelf Life

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-10-030

OA

Antioxidant activities, phenolic compounds, and mineral composition of seed from Acacia retinodes, A. provincialis and A. tenuissima

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-012

OAAI

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

澳大利亚屠厂不同肉鸡加工阶段与加工水相关的微生物遗传多样性和演替

IF3.3

2023-03-200

OAAI

Postharvest decontamination of fresh black truffle (Tuber melanosporum): Effects on microbial population and organoleptic qualities

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2023-03-013

PRE

Compositional and functional changes in Acacia tenuissima seeds due to processing

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-014

PRE

The Use of Interdisciplinary Approaches to Understand the Biology of Campylobacter jejuni

IF4.2

2022-12-162

OAAI

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

JOURNAL OF FOOD SCIENCE

IF3.4

2022-08-177

OAAI

Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Perigord truffle (Tuber melanosporum) aroma

JOURNAL OF FOOD SCIENCE

IF3.4

2022-07-053

OA

An in vitro study into the antimicrobial and cytotoxic effect of Acticoat™ dressings supplemented with chlorhexidine

IF2.9

2022-06-017

PRE

Evaluation of the water-holding and anti-spoilage effect of a bacterial cellulose nanocrystal coating for the storage of vacuum-packaged beef

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-03-0111

PRE

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-02-1813

OAAI

Transcriptional profiling of biofilms formed on chilled beef by psychrotrophic meat spoilage bacterium, Pseudomonas fragi 1793

嗜冷肉腐败细菌，脆弱假单胞菌1793在冷却牛肉上形成的生物膜的转录谱

IF4.9

2021-12-0126

OAAI

The Role of Subinhibitory Concentrations of Daptomycin and Tigecycline in Modulating Virulence in Staphylococcus aureus

ANTIBIOTICS-BASEL

IF4.6

2021-01-0310

OAAI

Antimicrobial efficacy of nisin-loaded bacterial cellulose nanocrystals against selected meat spoilage lactic acid bacteria

CARBOHYDRATE POLYMERS

IF12.5

2021-01-0158

PREAI

Bacterial community analysis using 16S rRNA amplicon sequencing in the boning room of Australian beef export abattoirs

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-11-0112

PREAI

Plant components affect bacterial biofilms development by altering their cell surface physicochemical properties: a predictability study using Actinomyces naeslundii

FEMS MICROBIOLOGY ECOLOGY

IF3.2

2020-10-2410

PREAI

Characterization of the biofilm matrix composition of psychrotrophic, meat spoilage pseudomonads

SCIENTIFIC REPORTS

IF3.9

2020-10-0553

OAAI