Jiaqiang Luo

UNSW Sydney

Australia

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Articles (12)

Year:

2025

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2025

Year:

2024

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2023

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2023

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2023

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2022

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2022

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2022

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2020

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2020

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2020

Collaborators (5)

Philip Marriott

Professor

MONASH UNIVERSITY

AUSTRALIA

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Ken Ng

Lecturer, Senior Lecturer in Food Chemistry; Coordinator Master of Food Science and Master of Food & Packaging Innovation

University of Melbourne

AUSTRALIA

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Pangzhen Zhang

Senior Lecturer

University of Melbourne

AUSTRALIA

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Jamie Selby-Pham

RMIT University

AUSTRALIA

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Kate Howell

University of Melbourne

AUSTRALIA

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Jiaqiang Luo

Research Interests

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Articles (12)

Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents

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

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

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

Early Prediction of Shiraz Wine Quality Based on Small Volatile Compounds in Grapes

Prediction of Shiraz wine flavour from volatile and odour intensity profiles

Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles

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

Glycosidically bound aroma precursors in fruits: A comprehensive review

Optimizing extraction method of aroma compounds from grape pomace

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

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

Collaborators (5)

Philip Marriott

Ken Ng

Pangzhen Zhang

Jamie Selby-Pham

Kate Howell

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