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174 results on '"Hopkins, David L."'

1. Contributors

Author: Ahn, D.U., primary, Basu, Lopa, additional, Calvo, Luis, additional, Champomier-Vergès, Marie-Christine, additional, Dasenaki, Marilena E., additional, Ertbjerg, Per, additional, Faustman, Cameron, additional, Feng, X., additional, Flores, Mónica, additional, Fontanesi, Luca, additional, Gehring, Kerri B., additional, Gerrard, David E., additional, Holman, Benjamin W.B., additional, Hopkins, David L., additional, Kang, Dacheng, additional, Kerry, Joe P., additional, Kritikou, Anastasia S., additional, Lianou, Alexandra, additional, López-Bote, Clemente, additional, Matarneh, Sulaiman K., additional, McGee, Mark, additional, Mendonca, A., additional, Miller, Rhonda K., additional, Moloney, Aidan P., additional, Nychas, George-John E., additional, Ockerman, Herbert W., additional, Panagou, Efstathios Z., additional, Ponnampalam, Eric N., additional, Purslow, Peter P., additional, Ramanathan, Ranjith, additional, Savell, Jeffrey W., additional, Scheffler, Tracy L., additional, Suman, Surendranath P., additional, Thomaidis, Nikolaos S., additional, Toldrá, Fidel, additional, Tyuftin, Andrey A., additional, Warner, Robyn Dorothy, additional, Wood, Jeffrey D., additional, Xiong, Youling L., additional, Zagorec, Monique, additional, and Zhang, Wangang, additional
Published: 2023
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2. The eating quality of meat: II—Tenderness

Author: Hopkins, David L., primary and Ertbjerg, Per, additional
Published: 2023
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3. Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage

Author: Yang, Jun, primary, Chen, Xue, additional, Duan, Xinxin, additional, Li, Ke, additional, Cheng, Haijian, additional, Sun, Ge, additional, Luo, Xin, additional, Hopkins, David L., additional, Holman, Benjamin W.B., additional, Zhang, Yimin, additional, and Song, Enliang, additional
Published: 2024
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4. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem

Author: Chen, Xue, primary, Mao, Yanwei, additional, Liang, Rongrong, additional, Zhu, Lixian, additional, Yang, Xiaoyin, additional, Hopkins, David L., additional, and Zhang, Yimin, additional
Published: 2024
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5. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef

Author: Li, Jiqiang, primary, Zhao, Yan, additional, Liang, Rongrong, additional, Mao, Yanwei, additional, Zuo, Huixin, additional, Hopkins, David L., additional, Yang, Xiaoyin, additional, Luo, Xin, additional, Zhu, Lixian, additional, and Zhang, Yimin, additional
Published: 2023
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6. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles

Author: Xu, Baochen, primary, Zhang, Qingwei, additional, Zhang, Yimin, additional, Yang, Xiaoyin, additional, Mao, Yanwei, additional, Luo, Xin, additional, Hopkins, David L., additional, Niu, Lebao, additional, and Liang, Rongrong, additional
Published: 2023
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7. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations

Author: Lynch, Emma E.M., primary, Clayton, Edward H., additional, Holman, Benjamin W.B., additional, Hopkins, David L., additional, Polkinghorne, Rod J., additional, and Campbell, Michael A., additional
Published: 2023
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8. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum

Author: Holman, Benjamin W.B., primary, Fowler, Stephanie M., additional, Bailes, Kristy L., additional, Meyer, Richard G., additional, Hopkins, David L., additional, and Clayton, Edward H., additional
Published: 2023
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9. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages

Author: Manzoor, Arshied, primary, Haque, Abdul, additional, Ahmad, Saghir, additional, and Hopkins, David L., additional
Published: 2023
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10. The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage

Author: Zhang, Songshan, primary, Chen, Xue, additional, Duan, Xinxin, additional, Holman, Benjamin W.B., additional, Zhu, Lixian, additional, Yang, Xiaoyin, additional, Hopkins, David L., additional, Luo, Xin, additional, Sun, Baozhong, additional, and Zhang, Yimin, additional
Published: 2023
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11. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem

Author: Wang, Xinyi, primary, Huang, Linlin, additional, Zhang, Yimin, additional, Zhu, Lixian, additional, Yang, Xiaoyin, additional, Zuo, Huixin, additional, Luo, Xin, additional, Mao, Yanwei, additional, and Hopkins, David L., additional
Published: 2023
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12. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum

Author: Chen, Xue, primary, Luo, Xin, additional, Zhu, Lixian, additional, Liang, Rongrong, additional, Dong, Pengcheng, additional, Yang, Xiaoyin, additional, Niu, Lebao, additional, Hopkins, David L., additional, Gao, Shujuan, additional, Mao, Yanwei, additional, and Zhang, Yimin, additional
Published: 2022
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13. Tenderizing Mechanisms: Mechanical

Author: Hopkins, David L., primary
Published: 2018
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14. Raman Spectroscopy for Predicting Meat Quality Traits

Author: Fowler, Stephanie M., primary, Schmidt, Heinar, additional, Scheier, Rico, additional, and Hopkins, David L., additional
Published: 2017
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15. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef

Author: Holman, Benjamin W.B., primary, Bekhit, Alaa El-Din A., additional, Mao, Yanwei, additional, Zhang, Yimin, additional, and Hopkins, David L., additional
Published: 2022
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16. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage

Author: Chen, Xue, primary, Dong, Pengcheng, additional, Li, Ke, additional, Zhu, Lixian, additional, Yang, Xiaoyin, additional, Mao, Yanwei, additional, Niu, Lebao, additional, Hopkins, David L., additional, Luo, Xin, additional, Liang, Rongrong, additional, and Zhang, Yimin, additional
Published: 2022
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17. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality

Author: Maggiolino, Aristide, primary, Faccia, Michele, additional, Holman, Benjamin W.B., additional, Hopkins, David L., additional, Bragaglio, Andrea, additional, Natrella, Giuseppe, additional, Mazzone, Antonio, additional, and De Palo, Pasquale, additional
Published: 2022
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18. Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide

Author: Yang, Jun, primary, Yang, Xiaoyin, additional, Lin, Hai, additional, Liang, Rongrong, additional, Niu, Lebao, additional, Zhu, Lixian, additional, Luo, Xin, additional, Hopkins, David L., additional, and Zhang, Yimin, additional
Published: 2022
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19. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef

Author: Zhao, Yan, primary, Kong, Xiao, additional, Yang, Xiaoyin, additional, Zhu, Lixian, additional, Liang, Rongrong, additional, Luo, Xin, additional, Zhang, Liang, additional, Hopkins, David L., additional, Mao, Yanwei, additional, and Zhang, Yimin, additional
Published: 2022
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20. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank

Author: Holman, Benjamin W.B., primary, Mortimer, Suzanne I., additional, Fowler, Stephanie M., additional, and Hopkins, David L., additional
Published: 2022
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21. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions

Author: Yang, Xiaoyin, primary, Zhang, Yi, additional, Luo, Xin, additional, Zhang, Yimin, additional, Zhu, Lixian, additional, Xu, Baochen, additional, Hopkins, David L., additional, and Liang, Rongrong, additional
Published: 2022
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22. The Eating Quality of Meat

Author: Hopkins, David L., primary
Published: 2017
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23. List of Contributors

Author: Ahn, Dong U., primary, Andueza, Donato, additional, Basu, Lopa, additional, Champomier-Vergès, Marie-Christine, additional, Dasenaki, Marilena E., additional, England, Eric M., additional, Faustman, Cameron, additional, Feng, Xi, additional, Flores, Mónica, additional, Fontanesi, Luca, additional, Gehring, Kerri B., additional, Gerrard, David E., additional, Hocquette, Jean-François, additional, Hopkins, David L., additional, Kerry, Joe P., additional, Lianou, Alexandra, additional, López-Bote, Clemente, additional, Matarneh, Sulaiman K., additional, McGee, Mark, additional, Mendonça, Aubrey F., additional, Miller, Rhonda K., additional, Moloney, Aidan P., additional, Mourot, Benoît-Pierre, additional, Mourot, Jacques, additional, Nychas, George-John E., additional, Ockerman, Herbert W., additional, Panagou, Efstathios Z., additional, Purslow, Peter P., additional, Savell, Jeffrey W., additional, Scheffler, Tracy L., additional, Suman, Surendranath P., additional, Thomaidis, Nikolaos S., additional, Toldrá, Fidel, additional, Tyuftin, Andrey A., additional, Warner, Robyn D., additional, Wood, Jeffrey D., additional, Xiong, Youling L., additional, and Zagorec, Monique, additional
Published: 2017
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24. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems

Author: Logan, Bridgette G., primary, Hopkins, David L., additional, Schmidtke, Leigh M., additional, and Fowler, Stephanie M., additional
Published: 2022
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25. The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne

Author: Refshauge, Gordon, primary, Newell, Matthew T., additional, Hopkins, David L., additional, Holman, Benjamin W.B., additional, Morris, Stephen, additional, and Hayes, Richard C., additional
Published: 2022
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26. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

Author: Holman, Benjamin W.B., primary, Fowler, Stephanie M., additional, Refshauge, Gordon, additional, Hayes, Richard C., additional, Newell, Matthew T., additional, Clayton, Edward H., additional, Bailes, Kristy L., additional, and Hopkins, David L., additional
Published: 2022
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27. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage

Author: Yang, Jun, primary, Yang, Xiaoyin, additional, Liang, Rongrong, additional, Zhu, Lixian, additional, Mao, Yanwei, additional, Dong, Pengcheng, additional, Hopkins, David L., additional, Luo, Xin, additional, and Zhang, Yimin, additional
Published: 2022
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28. The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review

Author: Holman, Benjamin W.B., primary and Hopkins, David L., additional
Published: 2021
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29. Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR

Author: Alvarenga, Tharcilla I.R.C., primary, Hopkins, David L., additional, Morris, Stephen, additional, McGilchrist, Peter, additional, and Fowler, Stephanie M., additional
Published: 2021
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30. Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs

Author: Zhang, Minghao, primary, Warner, Robyn D., additional, Dunshea, Frank R., additional, DiGiacomo, Kristy, additional, Joy, Aleena, additional, Abhijith, Archana, additional, Osei-Amponsah, Richard, additional, Hopkins, David L., additional, Ha, Minh, additional, and Chauhan, Surinder S., additional
Published: 2021
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31. The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne

Author: Holman, Benjamin W.B., primary, Hayes, Richard C., additional, Newell, Matthew T., additional, Refshauge, Gordon, additional, McGrath, Shawn R., additional, Fowler, Stephanie M., additional, Shanley, Alexandra R., additional, and Hopkins, David L., additional
Published: 2021
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32. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef

Author: Holman, Benjamin W.B., primary, Bekhit, Alaa El-Din A., additional, Waller, Michael, additional, Bailes, Kristy L., additional, Kerr, Matthew J., additional, and Hopkins, David L., additional
Published: 2021
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33. Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin

Author: Fowler, Stephanie M., primary, Wheeler, David, additional, Morris, Stephen, additional, Mortimer, Suzanne I., additional, and Hopkins, David L., additional
Published: 2021
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34. Is meat from cull cows tougher?

Author: Alvarenga, Tharcilla I.R.C., primary, Palendeng, Mario, additional, Thennadil, Suresh, additional, McGilchrist, Peter, additional, Cafe, Linda M., additional, Almeida, Amelia K., additional, and Hopkins, David L., additional
Published: 2021
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35. Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study

Author: Holman, Benjamin W.B., primary, Kerr, Matthew J., additional, Refshauge, Gordon, additional, Diffey, Simon M., additional, Hayes, Richard C., additional, Newell, Matthew T., additional, and Hopkins, David L., additional
Published: 2021
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36. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

Author: Bekhit, Alaa El‐Din A., primary, Giteru, Stephen G., additional, Holman, Benjamin W. B., additional, and Hopkins, David L., additional
Published: 2021
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37. Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values

Author: Yang, Xiaoyin, primary, Wang, Jing, additional, Holman, Benjamin W.B., additional, Liang, Rongrong, additional, Chen, Xue, additional, Luo, Xin, additional, Zhu, Lixian, additional, Hopkins, David L., additional, and Zhang, Yimin, additional
Published: 2021
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38. Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage

Author: Han, Jina, primary, Liu, Yunge, additional, Zhu, Lixian, additional, Liang, Rongrong, additional, Dong, Pengcheng, additional, Niu, Lebao, additional, Hopkins, David L, additional, Luo, Xin, additional, and Zhang, Yimin, additional
Published: 2021
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39. Classification of Southern Australian Grass- and Grain-Fed Beef

Author: Logan, Bridgette G., primary, Hopkins, David L., additional, Schmidtke, Leigh M., additional, Morris, Stephen, additional, and Fowler, Stephanie M., additional
Published: 2021
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40. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Author: Bekhit, Alaa El-Din A., primary, Holman, Benjamin W.B., additional, Giteru, Stephen G., additional, and Hopkins, David L., additional
Published: 2021
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41. Authenticating common Australian beef production systems using Raman spectroscopy

Author: Logan, Bridgette G., primary, Hopkins, David L., additional, Schmidtke, Leigh M., additional, and Fowler, Stephanie M., additional
Published: 2021
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42. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality

Author: Forwood, Daniel L., primary, Holman, Benjamin W.B., additional, Hopkins, David L., additional, Smyth, Heather E., additional, Hoffman, Louwrens C., additional, Chaves, Alex V., additional, and Meale, Sarah J., additional
Published: 2021
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43. Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

Author: de Souza Vilela, Jessica, primary, Alvarenga, Tharcilla I. R. C., additional, Andrew, Nigel R., additional, McPhee, Malcolm, additional, Kolakshyapati, Manisha, additional, Hopkins, David L., additional, and Ruhnke, Isabelle, additional
Published: 2021
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44. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage

Author: Ji, Xianqiu, primary, Luo, Xin, additional, Zhu, Lixian, additional, Mao, Yanwei, additional, Lu, Xiao, additional, Chen, Xue, additional, Hopkins, David L., additional, and Zhang, Yimin, additional
Published: 2021
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45. Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers

Author: Zhang, Yining, primary, Holman, Benjamin W.B., additional, Mao, Yanwei, additional, Chen, Xue, additional, Luo, Xin, additional, Hopkins, David L., additional, and Zhang, Yimin, additional
Published: 2021
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46. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

Author: Gagaoua, Mohammed, primary, Terlouw, E.M. Claudia, additional, Mullen, Anne Maria, additional, Franco, Daniel, additional, Warner, Robyn D., additional, Lorenzo, José M., additional, Purslow, Peter P., additional, Gerrard, David, additional, Hopkins, David L., additional, Troy, Declan, additional, and Picard, Brigitte, additional
Published: 2021
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47. Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

Author: Silva, Douglas R.G., primary, Haddad, Gabriela B.S., additional, de Moura, Ana P., additional, de Souza, Poliana M., additional, Ramos, Alcinéia L.S., additional, Hopkins, David L., additional, and Ramos, Eduardo M., additional
Published: 2021
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48. How to Increase Your Chances of Publishing

Author: Hopkins, David L., primary
Published: 2021
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49. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls

Author: Wang, Fangfang, primary, Liang, Rongrong, additional, Zhang, Yimin, additional, Gao, Shujuan, additional, Zhu, Lixian, additional, Niu, Lebao, additional, Luo, Xin, additional, Mao, Yanwei, additional, and Hopkins, David L., additional
Published: 2021
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50. Meat of South American camelids - Sensory quality and nutritional composition

Author: Popova, Teodora, primary, Tejeda, Leslie, additional, Peñarrieta, J. Mauricio, additional, Smith, Melanie A., additional, Bush, Russell D., additional, and Hopkins, David L., additional
Published: 2021
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