Udayasika Piyasiri

发表

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed.

A. Ball, R. Warner, D. Frank, 2016, Journal of agricultural and food chemistry.

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.

I. Appelqvist, C. Delahunty, L. Lundin, 2015, Journal of agricultural and food chemistry.

Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.

I. Appelqvist, C. Delahunty, T. Wooster, 2011, Journal of agricultural and food chemistry.

Climate-driven changes to taste and aroma determining metabolites in an economically valuable portunid (Portunus armatus) have implications for future harvesting

C. Champion, M. Coleman, Matthew C. Taylor, 2022, Frontiers in Marine Science.

Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Matthew C. Taylor, D. Frank, Udayasika Piyasiri, 2021, Foods.

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

I. Appelqvist, N. Archer, D. Frank, 2018, Heliyon.

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

R. Warner, R. Behrendt, D. Frank, 2016 .

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef.

J. Paterson, R. Warner, D. Frank, 2017, Meat science.

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.

A. Ball, R. Warner, D. Frank, 2016, Journal of agricultural and food chemistry.

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

N. Archer, D. Frank, Udayasika Piyasiri, 2021, Journal of agricultural and food chemistry.

Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring

C. Delahunty, D. Frank, Udayasika Piyasiri, 2012 .

In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry.

I. Appelqvist, C. Delahunty, D. Frank, 2012, Journal of agricultural and food chemistry.

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

M. Kaur, D. Frank, J. Hughes, 2019, Meat science.

The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch.

Elliot P. Gilbert, Amparo López-Rubio, S. Uthayakumaran, 2010 .