Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed
2016 · Journal of Agricultural and Food Chemistry · 218 citations
https://doi.org/10.1021/acs.jafc.6b00160
D
Damian Frank
Sydney Water(AU)
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Damian Frank is an academic researcher from Sydney Water. The author has contributed to research in topics: Meat and Animal Product Quality & Biochemical Analysis and Sensing Techniques & Advanced Chemical Sensor Technologies. The author has an h-index of 29, co-authored 60 publications.
ORCID: 0000-0002-3449-6994Papers by this author
worksConsumer Acceptability of Intramuscular Fat
2016 · Korean Journal for Food Science of Animal Resources · 175 citations
https://doi.org/10.5851/kosfa.2016.36.6.699
Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers
2019 · Meat Science · 74 citations
https://doi.org/10.1016/j.meatsci.2019.108016
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
2024 · Food Chemistry X · 12 citations
https://doi.org/10.1016/j.fochx.2024.101400
Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna
2025 · Food Chemistry X · 3 citations
https://doi.org/10.1016/j.fochx.2025.102284
Shipping and storage temperature logger datasets for extended shelf life vacuum packaged chilled beef in the Chinese supply chain
2019 · Data in Brief · 1 citations
https://doi.org/10.1016/j.dib.2019.104586
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