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His current research is primarily in two areas: Omega-3 biotechnology and amyloid fibres and nanomaterials. His current research group at Deakin University has 8 post-doctoral fellows and 14 PhD students and he collaborates with a variety of research groups in India, China, New Zealand, Ireland and Canada.
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论文共 495 篇作者统计合作学者相似作者
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Food Chemistry (2024): 139135-139135
Next Nanotechnology (2024): 100068
Ying Zhou, Minghang Chu,Farhad Ahmadi,Osman Tuncay Agar,Colin J. Barrow,Frank R. Dunshea,Hafiz A. R. Suleria
FOOD REVIEWS INTERNATIONALno. 3 (2024): 924-951
Hoai Khang Tran, Ngoc Phuong Nghi Nguyen, Thuy Thuy Trang Nguyen,Kim Ngan Nguyen, Bao Duy Do,Thi Van An Nguyen, Anh Kiet Tran,Thi Kim Chi Nguyen, Quang Tien Ho,Dieu-Hien Truong,Colin J. Barrow,Hoang Chinh Nguyen
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 3 (2024): 1409-1420
Vigasini Subbiah, Faezeh Ebrahimi,Osman Tuncay Agar,Frank R. Dunshea,Colin J. Barrow,Hafiz A. R. Suleria
Scientific Reportsno. 1 (2024): 1-2
Sachin Talekar,Colin J. Barrow,Hoang Chinh Nguyen,Ali Zolfagharian, Shahab Zare,Shahjadi Hisan Farjana,Peter I. Macreadie,Mahmud Ashraf,Stacey M. Trevathan-Tackett
Science of The Total Environmentpp.171728-171728, (2024)
FOOD REVIEWS INTERNATIONALno. 1 (2024): 309-335
FOOD SCIENCE & NUTRITION (2024)
FOOD REVIEWS INTERNATIONALno. 1 (2024): 230-259
Food Science & Nutritionno. 4 (2024): 2455-2472
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