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Paediatric oral & maxillofacial surgery

Australian dental journal, 2018-03, Vol.63 (S1), p.S69-S78

Shand, JM

2018

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Contrasting habitat use of diurnal and nocturnal fish assemblages in temperate Western Australia

Journal of experimental marine biology and ecology, 2012-09, Vol.426-427, p.78-86

2012

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In-vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (Linum usitatissimum L.) Proteins

Journal of the American Oil Chemists' Society, 2008-12, Vol.85 (12), p.1155-1164

2008

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Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna

Journal of food science, 2022-10, Vol.87 (10), p.4379-4393

2022

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Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

Food science & technology, 2007-06, Vol.40 (5), p.915-920

2007

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Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils

Foods, 2023-04, Vol.12 (8), p.1722

2023

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Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter

Poultry science, 2012-06, Vol.91 (6), p.1454-1464

2012

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Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks

Meat science, 2011-05, Vol.88 (1), p.8-13

2011

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Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

Food chemistry, 2008-03, Vol.107 (2), p.692-699

2008

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Oxidative stability of direct‐expanded chickpea–sorghum snacks

Food science & nutrition, 2020-08, Vol.8 (8), p.4340-4351

2020

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Management of mandibular high-flow arteriovenous malformations

International journal of oral and maxillofacial surgery, 2013-10, Vol.42 (10), p.1177-1177

2013

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Physicochemical and textural properties of heat-induced pea protein isolate gels

Food chemistry, 2007, Vol.102 (4), p.1119-1130

2007

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Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes

Food chemistry, 2023-05, Vol.407, p.135145-135145, Article 135145

2023

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Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

Meat science, 2004-04, Vol.66 (4), p.871-879

2004

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Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.999-1023

2022

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Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts

Meat science, 2005-11, Vol.71 (3), p.498-505

2005

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Greater autism knowledge and contact with autistic people are independently associated with favourable attitudes towards autistic people

Experimental Results, 2020-01, Vol.1, Article e46

2020

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The long-term effects of infant mandibular distraction

International journal of oral and maxillofacial surgery, 2015-10, Vol.44, p.e21-e21

2015

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Outcomes of mandibular distraction for the management of infants and children with micrognathia and upper airway obstruction

International journal of oral and maxillofacial surgery, 2017-03, Vol.46, p.50-51

2017

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Effect of age on sensory perception of beef patties with varying firmness

Meat science, 2022-10, Vol.192, p.108869-108869, Article 108869

2022

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Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout

Animal feed science and technology, 2011-11, Vol.170 (1), p.53-62

2011

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Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

International journal of food science & technology, 2020-06, Vol.55 (6), p.2381-2390

2020

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Heat and moisture production by broilers during simulated cold weather transport

Poultry science, 2011-09, Vol.90 (9), p.1890-1899

2011

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Outcomes of mandibular distraction for the management of neonates and infants with micrognathia and upper airway obstruction

International journal of oral and maxillofacial surgery, 2015-10, Vol.44, p.e16-e16

2015

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A quantitative RT-PCR study of the mRNA expression profile of the IGF axis during mammary gland development

Journal of molecular endocrinology, 2004-08, Vol.33 (1), p.195-207

2004

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Paediatric oral & maxillofacial surgery

Contrasting habitat use of diurnal and nocturnal fish assemblages in temperate Western Australia

In-vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (Linum usitatissimum L.) Proteins

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna

Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils

Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter

Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks

Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

Oxidative stability of direct‐expanded chickpea–sorghum snacks

Management of mandibular high-flow arteriovenous malformations

Physicochemical and textural properties of heat-induced pea protein isolate gels

Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes

Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts

Greater autism knowledge and contact with autistic people are independently associated with favourable attitudes towards autistic people

The long-term effects of infant mandibular distraction

Outcomes of mandibular distraction for the management of infants and children with micrognathia and upper airway obstruction

Effect of age on sensory perception of beef patties with varying firmness

Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Heat and moisture production by broilers during simulated cold weather transport

Outcomes of mandibular distraction for the management of neonates and infants with micrognathia and upper airway obstruction

A quantitative RT-PCR study of the mRNA expression profile of the IGF axis during mammary gland development

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