Damian Frank - Publications, H-index & Citations

Damian Frank

commonwealth scientific & industrial research organisation (csiro)

29H指数

70论文数

2.9K被引数

收录论文 37

发表时间

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

2025-02-27

OAAI

Luo, Jiaqiang; Frank, Damian; Arcot, Jayashree

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

FOOD CHEMISTRY-X

IF8.2

2025-02-01

OAAI

Luo, Jiaqiang; Frank, Damian; Peterson, Amanda L.; Nijagal, Brunda; Arcot, Jayashree

Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef

FOOD CHEMISTRY

IF9.8

2024-12-01

OAAI

Li, Zhenzhao; Leeming, Michael G.; Hastie, Melindee; Frank, Damian; Ha, Minh; Warner, Robyn D.

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

FOOD CHEMISTRY-X

IF8.2

2024-06-01

OAAI

Luo, Jiaqiang; Frank, Damian; Arcot, Jayashree

Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles

FOOD CHEMISTRY

IF9.8

2024-03-01

OAAI

Li, Zhenzhao; Frank, Damian; Ha, Minh; Hastie, Melindee; Warner, Robyn D.

Muscle fibre type composition influences the formation of odour-active volatiles in beef

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-01

PREAI

Li, Zhenzhao; Ha, Minh; Frank, Damian; Hastie, Melindee; Warner, Robyn D.

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

FRONTIERS IN NUTRITION

IF5.1

2022-02-02

OAAI

Archer, Nicholas S.; Cochet-Broch, Maeva; Mihnea, Mihaela; Garrido-Banuelos, Gonzalo; Lopez-Sanchez, Patricia; Lundin, Leif; Frank, Damian

In-Mouth Volatile Production from Brassica Vegetables (Cauliflower) and Associations with Liking in an Adult/Child Cohort

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-09-22

OAAI

Frank, Damian; Piyasiri, Udayasika; Archer, Nicholas; Heffernan, Jessica; Poelman, Astrid A. M.

Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-08-04

OAAI

Elhalis, Hosam; Cox, Julian; Frank, Damian; Zhao, Jian

Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-02-01

PREAI

Elhalis, Hosam; Cox, Julian; Frank, Damian; Zhao, Jian

The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality 湿发酵在增强咖啡风味、香气和感官品质中的作用

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-11-11

PREAI

Elhalis, Hosam; Cox, Julian; Frank, Damian; Zhao, Jian

The crucial role of yeasts in the wet fermentation of coffee beans and quality 酵母菌在咖啡豆湿发酵和品质中的关键作用

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-11-01

PREAI

Elhalis, Hosam; Cox, Julian; Frank, Damian; Zhao, Jian

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

MEAT SCIENCE

IF6.1

2020-10-01

PREAI

Kilgannon, Ashleigh K.; Holman, Benjamin W. B.; Frank, Damian C.; Mawson, A. John; Collins, Damian; Hopkins, David L.

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers

MEAT SCIENCE

IF6.1

2020-03-01

PREAI

Frank, Damian; Hughes, Joanne; Piyasiri, Udayasika; Zhang, Yimin; Kaur, Mandeep; Li, Yutao; Mellor, Glen; Stark, Janet

Impact of drying technologies on tomato flavor composition and sensory quality

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-02-01

PREAI

Jeyaprakash, Suganya; Heffernan, Jessica E.; Driscoll, Robert H.; Frank, Damian C.

Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2019-12-01

PREAI

Thi Song Van Luong; Moir, Catherine J.; Kaur, Mandeep; Frank, Damian; Bowman, John P.; Bradbury, Mark, I

Linking consumer sensory acceptability to volatile composition for improved shelf-life: A case study of fresh-cut watermelon (Citrullus lanatus)

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2019-08-01

PREAI

Mendoza-Enano, M. L.; Stanley, R.; Frank, D.

Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study

MEAT SCIENCE

IF6.1

2019-07-01

PREAI

Frank, Damian; Zhang, Yimin; Li, Yutao; Luo, Xin; Chen, Xue; Kaur, Mandeep; Mellor, Glen; Stark, Janet; Hughes, Joanne

Heptadecanoic acid as an indicator of BCFA content in sheep fat

MEAT SCIENCE

IF6.1

2019-05-01

PREAI

Watkins, Peter J.; Frank, Damian

Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception (vol 4, e01045, 2018)

HELIYON

IF3.6

2019-03-01

OAAI

Frank, Damian; Piyasiri, Udayasika; Archer, Nicholas; Jenifer, Jenifer; Appelqvist, Ingrid

研究方向