Items where Subject is "30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300602 Food chemistry and food sensory science"
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- Fields of Research (62359)
- 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES (1933)
- 3006 Food sciences (51)
- 300602 Food chemistry and food sensory science (4)
- 3006 Food sciences (51)
- 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES (1933)
Article
Pongking, Thatsanapong, Chen, Xiuqiang, Tunbenjasiri, Keerapach, Zhang, Lu, Kraiklang, Ratthaphol, Pinlaor, Somchai, Sangka, Arunnee, Lulitanond, Aroonlug, Blair, David, and Pinlaor, Porntip (2025) Impact of Fermentation on Bacterial and Fungal Microbiome Interactions in Pla-Ra, a Traditional Thai Food. International Journal of Food Science, 2025. 5530574.
Krahe, James, Krahe, Michelle A., and Naumovski, Nenad (2021) The implications of post-harvest storage time and temperature on the phytochemical composition and quality of japanese-styled green tea grown in australia: A food loss and waste recovery opportunity. Beverages, 7 (2). 25.
Yi, Cuiping, Yang, Youwang, Zhou, Sumei, and He, Yinghe (2017) Role of lactic acid bacteria in the eating qualities of fermented rice noodles. Cereal Chemistry, 94 (2). pp. 349-356.
Thesis
Mohd Sean, Nur 'Afifah Binte (2024) Understanding protein differences to make healthier and safer seafood. Masters (Research) thesis, James Cook University.