Dr Xavier luo
Honorary Fellow
School of Agriculture, Food and Ecosystem Sciences
25 Scholarly works
0 Projects
HIGHLIGHTS
2026
Journal article
Key odourants in legumes and legume-based foods: evidence from gas chromatography–olfactometry (GC–O) studies
DOI: 10.1016/j.tifs.2026.1057962025
Journal article
Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents
DOI: 10.1016/j.fufo.2025.1006172025
Journal article
Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients
DOI: 10.3390/foods140508202025
Journal article
Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs
DOI: 10.1016/j.foodcont.2024.1109462025
Journal article
Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna
DOI: 10.1016/j.fochx.2025.1022842024
Journal article
Dietary therapies interlinking with gut microbes toward human health: Past, present, and future
DOI: 10.1002/imt2.2302018
Journal article
Neurodevelopmental synaptopathies: Insights from behaviour in rodent models of synapse gene mutations
DOI: 10.1016/j.pnpbp.2017.12.001
RECENT SCHOLARLY WORKS
2024
Journal article
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
DOI: 10.1016/j.fochx.2024.1014002024
Journal article
Exome-informed formulations of food proteins enhance body growth and feed conversion efficiency in ad libitum-fed mice
DOI: 10.1016/j.foodres.2023.1138192023
Journal article
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
DOI: 10.1038/s41538-023-00222-12023
Journal article
Prediction of Shiraz wine flavour from volatile and odour intensity profiles
DOI: 10.1080/09571264.2023.2276277