By Dr Xavier Luo

Journal articles

Wang Z; Luo J; Ng K; Warner RD; Stockmann R; Fang Z, 2025, 'Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs', Food Control, 168, http://dx.doi.org/10.1016/j.foodcont.2024.110946

Luo J; Frank D; Arcot J, 2024, 'Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood', Food Chemistry: X, 22, http://dx.doi.org/10.1016/j.fochx.2024.101400

Wu T; Baatar D; O' Connor AE; O'Bryan MK; Stringer JM; Hutt KJ; Malimige Aponso M; Monro K; Luo J; Zhu Y; Ernst A; Swindells EOK; Alesi LR; Tho Tony Nguyen N; Piper MDW; Bennett LE, 2024, 'Exome-informed formulations of food proteins enhance body growth and feed conversion efficiency in ad libitum-fed mice.', Food Res Int, 176, pp. 113819, http://dx.doi.org/10.1016/j.foodres.2023.113819

Luo J; Ruan X; Ang CS; Nolvachai Y; Marriott PJ; Zhang P; Howell K, 2023, 'Variation of wine preference amongst consumers is influenced by the composition of salivary proteins', npj Science of Food, 7, http://dx.doi.org/10.1038/s41538-023-00222-1

Luo J; Selby-Pham J; Wise K; Wu Y; Sun J; Qu Y; Cao T; Zhang P; Marriott PJ; Howell K, 2023, 'Early Prediction of Shiraz Wine Quality Based on Small Volatile Compounds in Grapes', Australian Journal of Grape and Wine Research, 2023, http://dx.doi.org/10.1155/2023/2990963

Wise K; Luo J; Howell K; Selby-Pham J, 2023, 'Prediction of Shiraz wine flavour from volatile and odour intensity profiles', Journal of Wine Research, 34, pp. 317 - 327, http://dx.doi.org/10.1080/09571264.2023.2276277

Ruan X; Luo J; Zhang P; Howell K, 2022, 'The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations', npj Biofilms and Microbiomes, 8, http://dx.doi.org/10.1038/s41522-022-00343-7

Luo J; Zhang P; Loo YT; Ma J; Wu S; Marriott PJ; Howell K, 2022, 'Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles', Flavour and Fragrance Journal, 37, pp. 354 - 363, http://dx.doi.org/10.1002/ffj.3720

Liang Z; Fang Z; Pai A; Luo J; Gan R; Gao Y; Lu J; Zhang P, 2022, 'Glycosidically bound aroma precursors in fruits: A comprehensive review.', Crit Rev Food Sci Nutr, 62, pp. 215 - 243, http://dx.doi.org/10.1080/10408398.2020.1813684

Miao W; Luo J; Liu J; Howell K; Zhang P, 2020, 'The Influence of UV on the Production of Free Terpenes in Vitis vinifera cv. Shiraz', Agronomy, 10, pp. 1431 - 1431, http://dx.doi.org/10.3390/agronomy10091431

Xiong Y; Zhang P; Johnson S; Luo J; Fang Z, 2020, 'Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing.', J Sci Food Agric, 100, pp. 978 - 985, http://dx.doi.org/10.1002/jsfa.10090

Liang Z; Pai A; Liu D; Luo J; Wu J; Fang Z; Zhang P, 2020, 'Optimizing extraction method of aroma compounds from grape pomace.', J Food Sci, 85, pp. 4225 - 4240, http://dx.doi.org/10.1111/1750-3841.15533

Luo J; Brotchie J; Pang M; Marriott PJ; Howell K; Zhang P, 2019, 'Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars.', Food Chem, 299, pp. 125101, http://dx.doi.org/10.1016/j.foodchem.2019.125101

Luo J; Brotchie J; Pang M; Marriott PJ; Howell K; Zhang P, 2019, 'Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris.', Data Brief, 27, pp. 104595, http://dx.doi.org/10.1016/j.dib.2019.104595

Winters M; Panayotides D; Bayrak M; Rémont G; Viejo CG; Liu D; Le B; Liu Y; Luo J; Zhang P; Howell K, 2019, 'Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.', J Appl Microbiol, 127, pp. 778 - 793, http://dx.doi.org/10.1111/jam.14349

Xiong Y; Zhang P; Luo J; Johnson S; Fang Z, 2019, 'Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea', Journal of Cereal Science, 85, pp. 6 - 14, http://dx.doi.org/10.1016/j.jcs.2018.10.012

Luo J; Taylor C; Nebl T; Ng K; Bennett LE, 2018, 'Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins.', Food Chem, 254, pp. 292 - 301, http://dx.doi.org/10.1016/j.foodchem.2018.01.164

Luo J; Cai W; Wu T; Xu B, 2016, 'Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities.', Food Chem, 201, pp. 350 - 360, http://dx.doi.org/10.1016/j.foodchem.2016.01.101

Wu T; Luo J; Xu B, 2015, 'In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase.', Food Sci Nutr, 3, pp. 495 - 505, http://dx.doi.org/10.1002/fsn3.243

Preprints

Luo J; Ruan X; Ang C-S; Nolvachai Y; Marriott P; Zhang P; Howell K, 2023, Variation of wine preference amongst consumers is influenced by the composition of salivary proteins, http://dx.doi.org/10.1101/2023.03.27.534455

Ruan X; Luo J; Zhang P; Howell K, 2021, The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations, http://dx.doi.org/10.1101/2021.12.13.471511

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