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School of Agriculture and Food Sciences School of Agriculture and Food Sciences
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Miss Katherine Raymont

Honorary Associate Lecturer
School of Agriculture and Food Sciences
k.raymont@uq.edu.au
Building 8105 Room 206 Gatton campus

Publications

Journal Articles (6)

Journal Articles

Sahil,, Mahajan, Gulshan, Loura, Deepak, Raymont, Katherine and Chauhan, Bhagirath Singh (2020). Influence of soil moisture levels on the growth and reproductive behaviour of Avena fatua and Avena ludoviciana. PLoS One, 15 (7) e0234648, e0234648. doi: 10.1371/journal.pone.0234648
Yaoa, Lihu, Jiang, Yueming, Singanusong, Riantong, Datta, Nivedita and Raymont, Katherine (2005). Phenolic acids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication. Food Research International, 38 (6), 651-658. doi: 10.1016/j.foodres.2005.01.002
Yao, L. H., Jiang, Y. M., Singanusong, R., Datta, N. and Raymont, K. (2004). Phenolic acids and abscisic acid in Australian Eucalyptus honeys and their potential for floral authentication. Food Chemistry, 86 (2), 169-177. doi: 10.1016/j.foodchem.2003.08.013
Yao, Lihu H., Jiang, Yueming, Singanusong, Riantong, D'Arcy, Bruce, Datta, Nivedita, Caffin, Nola and Raymont, Katherine (2004). Flavonoids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication. Food Research International, 37 (2), 166-174. doi: 10.1016/j.foodres.2003.11.004
Yao, L. H., Jiang, Y. M., Datta, N., Singanusong, R., Liu, X., Duan, J., Raymont, K., Lisle, A. and Xu, Y. (2004). HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia. Food Chemistry, 84 (2), 253-263. doi: 10.1016/S0308-8146(03)00209-7
Yao, Lihu, Jiang, Yueming, D'Arcy, Bruce R., Singanusong, Riantong, Datta, Nivedita, Caffin, Nola A. and Raymont, Katherine (2004). Quantitative high-performance liquid chromatography analyses of flavonoids in Australian Eucalyptus honeys. Journal of Agricultural and Food Chemistry, 52 (2), 210-214. doi: 10.1021/jf034990u
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