| A structural approach to understanding the interactions between colour, water-holding capacity and tenderness JM Hughes, SK Oiseth, PP Purslow, RD Warner Meat science 98 (3), 520-532, 2014 | 785 | 2014 |
| Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? DM Ferguson, RD Warner Meat science 80 (1), 12-19, 2008 | 745 | 2008 |
| Active and intelligent packaging in meat industry Z Fang, Y Zhao, RD Warner, SK Johnson Trends in Food Science & Technology 61, 60-71, 2017 | 678 | 2017 |
| Muscle protein changes post mortem in relation to pork quality traits RD Warner, RG Kauffman, ML Greaser Meat science 45 (3), 339-352, 1997 | 532 | 1997 |
| Effects of heat stress on animal physiology, metabolism, and meat quality: A review PA Gonzalez-Rivas, SS Chauhan, M Ha, N Fegan, FR Dunshea, ... Meat science 162, 108025, 2020 | 471 | 2020 |
| Genetic and environmental effects on meat quality RD Warner, PL Greenwood, DW Pethick, DM Ferguson Meat science 86 (1), 171-183, 2010 | 443 | 2010 |
| Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat FR Dunshea, DN D’souza, DW Pethick, GS Harper, RD Warner Meat Science 71 (1), 8-38, 2005 | 342 | 2005 |
| Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications Y Xiong, P Zhang, RD Warner, Z Fang Comprehensive Reviews in Food Science and Food Safety 18 (6), 2025-2046, 2019 | 322 | 2019 |
| Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review YHB Kim, RD Warner, K Rosenvold Animal Production Science 54 (4), 375-395, 2014 | 295 | 2014 |
| The eating quality of meat: IV—Water holding capacity and juiciness RD Warner Lawrie's meat science, 457-508, 2023 | 280 | 2023 |
| Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging Y Xiong, S Li, RD Warner, Z Fang Food Control 114, 107226, 2020 | 270 | 2020 |
| The effect of dietary magnesium aspartate supplementation on pork quality DN D'souza, RD Warner, BJ Leury, FR Dunshea Journal of Animal Science 76 (1), 104-109, 1998 | 262 | 1998 |
| Halothane genotype, pre-slaughter handling and stunning method all influence pork quality HA Channon, AM Payne, RD Warner Meat science 56 (3), 291-299, 2000 | 232 | 2000 |
| Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork Y Xiong, M Chen, RD Warner, Z Fang Food Control 110, 107018, 2020 | 231 | 2020 |
| Sensory and flavor chemistry characteristics of Australian beef: Influence of intramuscular fat, feed, and breed D Frank, A Ball, J Hughes, R Krishnamurthy, U Piyasiri, J Stark, P Watkins, ... Journal of agricultural and food chemistry 64 (21), 4299-4311, 2016 | 220 | 2016 |
| Sheepmeat flavor and the effect of different feeding systems: A review PJ Watkins, D Frank, TK Singh, OA Young, RD Warner Journal of Agricultural and Food Chemistry 61 (15), 3561-3579, 2013 | 216 | 2013 |
| Genetic parameters for meat quality traits of Australian lamb meat SI Mortimer, JHJ Van der Werf, RH Jacob, DL Hopkins, L Pannier, ... Meat science 96 (2), 1016-1024, 2014 | 204 | 2014 |
| Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality HA Channon, AM Payne, RD Warner Meat science 60 (1), 63-68, 2002 | 198 | 2002 |
| Effect of carcase characteristics and sheep breeding values on the yield of dry-and wet-aged multipurpose merino cull ewe meat M Hastie, R Jacob, M Ha, G Hepworth, D Torrico, H Ashman, R Warner Livestock Science 243, 104375, 2021 | 192 | 2021 |
| The structural basis of cooking loss in beef: Variations with temperature and ageing PP Purslow, S Oiseth, J Hughes, RD Warner Food Research International 89, 739-748, 2016 | 188 | 2016 |
Frank DunsheaThe University of Melbourne and University of LeedsVerifisert e-postadresse på unimelb.edu.au