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The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: influence of the duration of grazing

Journal of animal science, 2005-05, Vol.83 (5), p.1167-1178

2005

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Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis

Food chemistry, 2005, Vol.91 (3), p.545-549

2005

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Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets

Journal of animal science, 2000-11, Vol.78 (11), p.2849

2000

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Properties of edible sodium caseinate films and their application as food wrapping

Food science & technology, 2005-09, Vol.38 (6), p.605-610

2005

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Quality of deli-style turkey enriched with plant sterols

Food science and technology international, 2016-12, Vol.22 (8), p.743-751

2016

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The tenderisation of shin beef using a citrus juice marinade

Meat science, 2003-02, Vol.63 (2), p.161-168

2003

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Alteration of the carbon and nitrogen stable isotope composition of beef by substitution of grass silage with maize silage

Rapid communications in mass spectrometry, 2005-01, Vol.19 (14), p.1937-1942

2005

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Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets

Meat science, 2000-10, Vol.56 (2), p.173-180

2000

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A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

Food chemistry, 2000-02, Vol.68 (3), p.339-345

2000

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Physical properties of edible films made from mixtures of sodium caseinate and WPI

International dairy journal, 2005-12, Vol.15 (12), p.1255-1260

2005

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Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol

Journal of food science, 2002-01, Vol.67 (1), p.164-167

2002

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Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

Journal of agricultural and food chemistry, 1995-01, Vol.43 (1), p.46-52

1995

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Mechanism of Oxymyoglobin Oxidation in the Presence of Oxidizing Lipids in Bovine Muscle

Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5734-5738

2005

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Conjugated linoleic acid concentration in M. Longissimus dorsi from heifers offered sunflower oil-based concentrates and conserved forages

Meat science, 2005-03, Vol.69 (3), p.509-518

2005

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Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle-Mechanistic Studies

Journal of food science, 2001-04, Vol.66 (3), p.386-392

2001

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Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films

Journal of food engineering, 2000, Vol.43 (1), p.25-30

2000

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Physical properties and sensory evaluation of WPI films of varying thickness

Food science & technology, 2004-01, Vol.37 (5), p.545-550

2004

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The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs

Meat science, 2000-05, Vol.55 (1), p.39-45

2000

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Effect of soya oil and glycerol on physical properties of composite WPI films

Journal of food engineering, 2002-03, Vol.51 (4), p.299-304

2002

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Colour of muscle from 18-month-old steers given long-term daily exercise

Meat science, 2005-10, Vol.71 (2), p.219-229

2005

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Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin E

Meat science, 2005-11, Vol.71 (3), p.480-489

2005

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The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast

Flavour and fragrance journal, 2001-07, Vol.16 (4), p.294-302

2001

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Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat

Flavour and fragrance journal, 2002-09, Vol.17 (5), p.327-334

2002

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Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef

Journal of animal science, 2001-11, Vol.79 (11), p.2827

2001

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Colour of subcutaneous adipose tissue and M. longissimus dorsi of high index dairy and beef x dairy cattle slaughtered at two liveweights as bulls and steers

Meat science, 2004-09, Vol.68 (1), p.97-106

2004

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The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: influence of the duration of grazing

Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis

Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets

Properties of edible sodium caseinate films and their application as food wrapping

Quality of deli-style turkey enriched with plant sterols

The tenderisation of shin beef using a citrus juice marinade

Alteration of the carbon and nitrogen stable isotope composition of beef by substitution of grass silage with maize silage

Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets

A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

Physical properties of edible films made from mixtures of sodium caseinate and WPI

Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol

Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

Mechanism of Oxymyoglobin Oxidation in the Presence of Oxidizing Lipids in Bovine Muscle

Conjugated linoleic acid concentration in M. Longissimus dorsi from heifers offered sunflower oil-based concentrates and conserved forages

Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle-Mechanistic Studies

Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films

Physical properties and sensory evaluation of WPI films of varying thickness

The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs

Effect of soya oil and glycerol on physical properties of composite WPI films

Colour of muscle from 18-month-old steers given long-term daily exercise

Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin E

The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast

Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat

Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef

Colour of subcutaneous adipose tissue and M. longissimus dorsi of high index dairy and beef x dairy cattle slaughtered at two liveweights as bulls and steers

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