Jiaqiang Luo
YOU?
Author Swipe
View article: Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun
Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun Open
This study incorporated pitaya (dragon fruit), kudzu root, and Hericium erinaceus (DKH) as functional ingredients into Chinese steamed bun (CSB) to investigate their impact on nutritional composition, textural properties, microstruc…
View article: Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents
Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents Open
View article: Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients
Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients Open
The development of plant-based seafood alternatives with authentic flavour profiles remains a significant challenge, limiting their appeal to seafood consumers. This study hypothesised that incorporation of flavour precursors including fre…
View article: Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna
Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna Open
View article: Consumer Perceptions and Volatile Profiles of Plant-Based Seafood Alternatives and Flavouring Agents
Consumer Perceptions and Volatile Profiles of Plant-Based Seafood Alternatives and Flavouring Agents Open
View article: Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs
Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs Open
View article: Dietary therapies interlinking with gut microbes toward human health: Past, present, and future
Dietary therapies interlinking with gut microbes toward human health: Past, present, and future Open
Overview of personalized dietary therapies. This flow chart exhibits the future prospect for integrating human microbiome and bio-medical research to revolutionize the precise personalized dietary therapies. With the development of artific…
View article: Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood Open
View article: Metabolomic Characterisation and Key Flavour Profiles of Prawn, Scallop, Squid, Barramundi, Salmon, Snapper, and Tuna
Metabolomic Characterisation and Key Flavour Profiles of Prawn, Scallop, Squid, Barramundi, Salmon, Snapper, and Tuna Open
View article: Exome-informed formulations of food proteins enhance body growth and feed conversion efficiency in ad libitum-fed mice
Exome-informed formulations of food proteins enhance body growth and feed conversion efficiency in ad libitum-fed mice Open
Meeting requirements for dietary proteins, especially of essential amino acids (EAAs), is critical for the life-long health of living organisms. However, defining EAA targets for preparing biologically-matched nutrition that satisfies meta…
View article: Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins Open
The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in t…
View article: Early Prediction of Shiraz Wine Quality Based on Small Volatile Compounds in Grapes
Early Prediction of Shiraz Wine Quality Based on Small Volatile Compounds in Grapes Open
Wine producers perform early wine quality prediction based on berry morphology, the taste of the berry and the measurement of basic chemical parameters. Incorporating analysis on grape and wine volatiles could potentially achieve a more ac…
View article: Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins Open
The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour as perceived in th…
View article: The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations
The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations Open
View article: Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles
Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles Open
It is widely recognized that wine aroma critically influences wine quality, yet the extent to which volatile compound composition in wine determines wine quality has proven difficult to define, beyond the negative influence of taint compou…
View article: The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations
The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations Open
Human saliva contains diverse bacterial communities, reflecting human health status, dietary patterns and contributing to variability in the sensory perception of food. Many descriptions of salivary microbiome diversity compare commonaliti…
View article: Optimizing extraction method of aroma compounds from grape pomace
Optimizing extraction method of aroma compounds from grape pomace Open
Grape pomace is a major wine industry byproduct. Extraction of volatile compounds from grape pomace is rarely explored. A cost‐effective method was developed in this study for aroma compounds extraction from grape pomace with the potential…
View article: The Influence of UV on the Production of Free Terpenes in Vitis vinifera cv. Shiraz
The Influence of UV on the Production of Free Terpenes in Vitis vinifera cv. Shiraz Open
Terpenes contribute to the desirable flavour and aroma of grapes and wine. The biosynthesis of these plant secondary metabolites is influenced by both physiological and environmental factors, such as grapevine phenological stage and sunlig…
View article: Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris
Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris Open
View article: In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase
In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase Open
In vitro antidiabetic effect of fruits and vegetables with reports as folk remedies were investigated. The antidiabetic effects were evaluated by comparing the inhibitory properties of α ‐glycosidase, aldose reductase, and antioxidant acti…