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2020 Conference Publication Clinical approaches to whole person assessment: a systematic reviewThomas, Hayley, Best, Megan, Lynch, Johanna and Chua, David (2020). Clinical approaches to whole person assessment: a systematic review. In: Australasian Association for Academic Primary Care (AAAPC) Annual Research Conference, Online, (LII-LII). 14–15 August 2020. |
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2019 Conference Publication A general practice end of life care minimum dataset: GP communication and management practices at the end of lifeChua, David, Mitchell, Geoffrey, Cook, Angus, Deckx, Laura, Licqurish, Sharon, Woolford, Marta, Ding, Jinfeng and Johnson, Claire (2019). A general practice end of life care minimum dataset: GP communication and management practices at the end of life. AAAPC Annual Research Conference, Adelaide, Australia, 12-13 July, 2019. Clayton, VIC, Australia: CSIRO Publishing. doi: 10.1071/PYv25n3abs |
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2019 Conference Publication A general practice end of life care minimum dataset: patient physical and psychological symptom controlLicqurish, Sharon, Johnson, Claire, Cook, Angus, Deckx, Laura, Chua, David, Woolford, Marta, Ding, Jinfeng and Mitchell, Geoffrey (2019). A general practice end of life care minimum dataset: patient physical and psychological symptom control. AAAPC Annual Research Conference, Adelaide, Australia, 12-13 July, 2019. Clayton, VIC, Australia: CSIRO Publishing. doi: 10.1071/PYv25n3abs |
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2017 Journal Article Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurtsChua, David, Deeth, Hilton C., Oh, H. Eustina and Bansal, Nidhi (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63-73. doi: 10.1016/j.idairyj.2017.05.002 |
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2013 Other Outputs The effects of casein-to-whey protein ratio on the texture, rheology and flavour release of stirred yoghurtChua, David Kian Seng (2013). The effects of casein-to-whey protein ratio on the texture, rheology and flavour release of stirred yoghurt. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland. doi: 10.14264/uql.2014.131 |
