| Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds DC Frank, CM Owen, J Patterson LWT-Food Science and Technology 37 (2), 139-154, 2004 | 275 | 2004 |
| 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 | 198 | 2016 |
| Sheepmeat flavor and the effect of different feeding systems: A review PJ Watkins, D Frank, TK Singh, OA Young, RD Warner Journal of Agricultural and Food Chemistry 61 (15), 3561-3579, 2013 | 197 | 2013 |
| Total polyphenolics and anti-oxidant properties of selected dried fruits and relationships to drying conditions LE Bennett, H Jegasothy, I Konczak, D Frank, S Sudharmarajan, ... Journal of functional foods 3 (2), 115-124, 2011 | 170 | 2011 |
| Consumer acceptability of intramuscular fat D Frank, ST Joo, R Warner Korean journal for food science of animal resources 36 (6), 699, 2016 | 163 | 2016 |
| Trace metal studies of selected white wines: an alternative approach L Sauvage, D Frank, J Stearne, MB Millikan Analytica chimica acta 458 (1), 223-230, 2002 | 146 | 2002 |
| Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma KT Kaczmarska, MV Chandra-Hioe, D Frank, J Arcot Lwt 87, 225-233, 2018 | 116 | 2018 |
| 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 | 97 | 2017 |
| Investigation of Sensory and Volatile Characteristics of Farmed and Wild Barramundi (Lates calcarifer) using Gas Chromatography−Olfactometry Mass … D Frank, S Poole, S Kirchhoff, C Forde Journal of Agricultural and Food Chemistry 57 (21), 10302-10312, 2009 | 96 | 2009 |
| The crucial role of yeasts in the wet fermentation of coffee beans and quality H Elhalis, J Cox, D Frank, J Zhao International Journal of Food Microbiology 333, 108796, 2020 | 78 | 2020 |
| 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 | 64 | 2016 |
| Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef ST Joo, YH Hwang, D Frank Meat science 132, 45-51, 2017 | 59 | 2017 |
| Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study D Frank, Y Zhang, Y Li, X Luo, X Chen, M Kaur, G Mellor, J Stark, ... Meat Science 153, 135-143, 2019 | 53 | 2019 |
| Effect of germination and fermentation on carbohydrate composition of Australian sweet lupin and soybean seeds and flours KT Kaczmarska, MV Chandra-Hioe, D Zabaras, D Frank, J Arcot Journal of Agricultural and Food Chemistry 65 (46), 10064-10073, 2017 | 49 | 2017 |
| 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 | 47 | 2020 |
| Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans H Elhalis, J Cox, D Frank, J Zhao Lwt 137, 110430, 2021 | 45 | 2021 |
| Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality DC Frank, G Geesink, TIRC Alvarenga, R Polkinghorne, J Stark, M Lee, ... Meat Science 123, 126-133, 2017 | 45 | 2017 |
| The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality H Elhalis, J Cox, D Frank, J Zhao European Food Research and Technology 247, 485-498, 2021 | 42 | 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 |
