| Sensory and flavor chemistry characteristics of Australian beef: Influence of intramuscular fat, feed, and breed D Frank, A Ball, J Hughes, R Krishnamurthy, U Piyasiri, J Stark, P Watkins, ... Journal of agricultural and food chemistry 64 (21), 4299-4311, 2016 | 210 | 2016 |
| Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef D Frank, K Kaczmarska, J Paterson, U Piyasiri, R Warner Meat Science 133, 61-68, 2017 | 105 | 2017 |
| Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects D Frank, I Appelqvist, U Piyasiri, TJ Wooster, C Delahunty Journal of agricultural and food chemistry 59 (9), 4891-4903, 2011 | 71 | 2011 |
| Impact of brassica and lucerne finishing feeds and intramuscular fat on lamb eating quality and flavor. A cross-cultural study using Chinese and non-Chinese Australian consumers D Frank, P Watkins, A Ball, R Krishnamurthy, U Piyasiri, J Sewell, J Ortuno, ... Journal of Agricultural and Food Chemistry 64 (36), 6856-6868, 2016 | 68 | 2016 |
| Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers D Frank, J Hughes, U Piyasiri, Y Zhang, M Kaur, Y Li, G Mellor, J Stark Meat science 161, 108016, 2020 | 52 | 2020 |
| The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch AK Htoon, S Uthayakumaran, U Piyasiri, IAM Appelqvist, A López-Rubio, ... Food chemistry 120 (1), 140-149, 2010 | 51 | 2010 |
| Flavor and metabolite profiles of meat, meat substitutes, and traditional plant-based high-protein food products available in Australia K Kaczmarska, M Taylor, U Piyasiri, D Frank Foods 10 (4), 801, 2021 | 44 | 2021 |
| In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry D Frank, I Appelqvist, U Piyasiri, C Delahunty Journal of Agricultural and Food Chemistry 60 (9), 2264-2273, 2012 | 42 | 2012 |
| Effects of agar gel strength and fat on oral breakdown, volatile release, and sensory perception using in vivo and in vitro systems D Frank, GT Eyres, U Piyasiri, M Cochet-Broch, CM Delahunty, L Lundin, ... Journal of agricultural and food chemistry 63 (41), 9093-9102, 2015 | 41 | 2015 |
| An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb D Frank, M Raeside, R Behrendt, R Krishnamurthy, U Piyasiri, G Rose, ... Animal Production Science 57 (2), 347-362, 2016 | 39 | 2016 |
| Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring DC Frank, GT Eyres, U Piyasiri, CM Delahunty Flavour and fragrance journal 27 (6), 433-444, 2012 | 35 | 2012 |
| Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception D Frank, U Piyasiri, N Archer, J Jenifer, I Appelqvist Heliyon 4 (12), 2018 | 23 | 2018 |
| In-Mouth Volatile Production from Brassica Vegetables (Cauliflower) and Associations with Liking in an Adult/Child Cohort D Frank, U Piyasiri, N Archer, J Heffernan, AAM Poelman Journal of Agricultural and Food Chemistry 69 (39), 11646-11655, 2021 | 11 | 2021 |
| Climate-driven changes to taste and aroma determining metabolites in an economically valuable portunid (Portunus armatus) have implications for future harvesting C Champion, D Frank, MC Taylor, K Kaczmarska, U Piyasiri, ... Frontiers in Marine Science 9, 973801, 2022 | 5 | 2022 |
| Flavour Release in Lipid Rich Food Matrices; In Vitro and In Vivo Measurement Using Proton Transfer Reaction Mass Spectrometry CT Ho, CJ Mussinan, F Shahidi, ET Contis Recent Advances in Food and Flavor Chemistry, 233-245, 2010 | 3 | 2010 |
| 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 … D Frank, U Piyasiri, N Archer, J Jenifer, I Appelqvist Heliyon 5 (3), 2019 | 2 | 2019 |
| Meat vs plant-based foods-Flavor and nutritional characteristics. KT Kaczmarska, U Piyasiri, D Frank JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 97, 25-25, 2020 | | 2020 |
| 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) D Frank, U Piyasiri, N Archer, J Jenifer, I Appelqvist HELIYON 5 (3), 2019 | | 2019 |
| Effect of food matrix structure and composition on aroma release during oral processing using V Ferreira, DC Frank, GT Eyres, U Piyasiri, CM Delahunty Flavour and Fragrance Journal 27 (6), 433-444, 2012 | | 2012 |
| BIOCHEMICAL CHANGES IN 140-DAY STORED VACUUM PACKAGED CHILLED BEEF AND POTENTIAL SHELF-LIFE MARKERS D Frank, J Hughes, U Piyasiri, Y Zhang, M Kaur, Y Li, G Mellor, J Stark | | |
