日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

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

对虾、扇贝、鱿鱼、澳洲肺鱼、鲑鱼、鲷鱼和金枪鱼进行代谢组学表征和风味分析

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102284
Luo, Jiaqiang; Frank, Damian; Peterson, Amanda L; Nijagal, Brunda; Arcot, Jayashree
代谢
发表日期：2025
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Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients

用非动物性原料打造虾和鲑鱼风味

期刊:Foods
影响因子:5.1
doi:10.3390/foods14050820
Luo, Jiaqiang; Frank, Damian; Arcot, Jayashree
发表日期：2025
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Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood

利用非动物性成分创造海鲜风味：海鲜相关关键风味分子综述

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101400
Luo, Jiaqiang; Frank, Damian; Arcot, Jayashree
发表日期：2024
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Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

减少肉汤中的钠含量：以主食为靶点，降低撒哈拉以南非洲地区的高血压发病率

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.746018
Archer, Nicholas S; Cochet-Broch, Maeva; Mihnea, Mihaela; Garrido-Bañuelos, Gonzalo; Lopez-Sanchez, Patricia; Lundin, Leif; Frank, Damian
心血管
高血压
发表日期：2022
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129 Protein and Amino Acid Modifications During Extrusion

129 挤出过程中蛋白质和氨基酸的修饰

期刊:Foods
影响因子:5.1
doi:10.3390/foods10040801
Kaczmarska, Kornelia; Taylor, Matthew; Piyasiri, Udayasika; Frank, Damian; Bosch, Guido
发表日期：2022
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Odour enhances the sense of presence in a virtual reality environment

气味可以增强虚拟现实环境中的沉浸感。

期刊:PLoS One
影响因子:2.6
doi:10.1371/journal.pone.0265039
Archer, Nicholas S; Bluff, Andrew; Eddy, Andrew; Nikhil, Chreshall K; Hazell, Nick; Frank, Damian; Johnston, Andrew
发表日期：2022
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Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality.

接种汉氏酵母菌和库氏毕赤酵母的湿式咖啡发酵的微生物和化学特性及其对咖啡感官品质的影响

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2021.713969
Elhalis Hosam, Cox Julian, Frank Damian, Zhao Jian
微生物学
发表日期：2021
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Corrigendum to "Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception" [Heliyon 4 (12) (December 2018) e01045]

对“唾液对生卷心菜（Brassica oleracea var. capitata f. rubra L.）口腔内香气释放的影响及其与感知的联系”的更正[Heliyon 4 (12) (2018 年 12 月) e01045]

期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2019.e01258
Frank, Damian; Piyasiri, Udayasika; Archer, Nicholas; Jenifer, Jenifer; Appelqvist, Ingrid
发表日期：2019
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Shipping and storage temperature logger datasets for extended shelf life vacuum packaged chilled beef in the Chinese supply chain

中国供应链中延长保质期真空包装冷藏牛肉的运输和储存温度记录仪数据集

期刊:Data in Brief
影响因子:1.4
doi:10.1016/j.dib.2019.104586
Frank, Damian; Zhang, Yimin; Luo, Xin; Chen, Xue; Mellor, Glen; Stark, Janet; Hughes, Joanne
发表日期：2019
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Dataset of volatile compounds in fresh and stored cut watermelon (Citrullus lanatus) under varying processing and packaging conditions

不同加工和包装条件下新鲜和储存的切块西瓜（Citrullus lanatus）中挥发性化合物的数据集

期刊:Data in Brief
影响因子:1.4
doi:10.1016/j.dib.2019.104299
Mendoza-Enano, Michelle Louise; Stanley, Roger; Frank, Damian
发表日期：2019
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