391 results on '"Warner, Robyn"'
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2. Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines
3. Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef
4. Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles
5. Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles
6. Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus
7. Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein
8. Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims - qualitative assessment
9. Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs
10. The eating quality of meat: IV—Water holding capacity and juiciness
11. Contributors
12. Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics
13. Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading
14. Muscle fibre type composition influences the formation of odour-active volatiles in beef
15. Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins
16. Using biological metabolites as biomarkers to predict safety and quality of whole and minimally processed spinach
17. Effects of Heat Stress and Climate Change Induced Bushfires on Beef Meat Quality
18. Growth performance and meat quality of finishing pigs fed diets supplemented with antioxidants and organic acids in late summer.
19. Cooking and novel postmortem treatments to improve meat texture and tenderness
20. Sensory assessment of meat
21. List of contributors
22. Bushfire Exposure is Associated with Darker Color of Beef Loin at Grading
23. Targeted-Metabolomic and Untargeted-Proteomic Approaches Reveal the Effects of Muscle Fibre Type and Postmortem Ageing on Taste-Active Compounds in Beef
24. Using imagery and computer vision as remote monitoring methods for early detection of respiratory disease in pigs
25. Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study
26. Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement.
27. Biomarkers associated with quality and safety of fresh-cut produce
28. Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein
29. Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles
30. Impact of heat stress on ruminant livestock production and meat quality, and strategies for amelioration
31. Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus
32. Effects of Hydrodynamic Shockwave Processing on the Quality of Meat and Meat Products
33. Impacts of heat stress on meat quality and strategies for amelioration: a review
34. Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements
35. A review of some aspects of goat meat quality: future research recommendations
36. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging
37. Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork
38. Utilising High Pressure Processing for Meat Tenderisation
39. Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods
40. Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH
41. Heme Protein and Free Iron Influence the Aroma of Cooked Beef by Influencing the Formation and Release of Volatiles
42. Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein
43. Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply
44. Effect of age on sensory perception of beef patties with varying firmness
45. Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton
46. Collagen characteristics affect the texture of pork Longissimus and Biceps femoris
47. Feedlot Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef
48. High consumer acceptance of mutton and the influence of ageing method on eating quality
49. The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness
50. List of Contributors
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