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Robyn Warner
Robyn Warner
Professor in Meat Science, Melbourne University
Zweryfikowany adres z unimelb.edu.au
Tytuł
Cytowane przez
Cytowane przez
Rok
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
7842014
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
7642008
Active and intelligent packaging in meat industry
Z Fang, Y Zhao, RD Warner, SK Johnson
Trends in Food Science & Technology 61, 60-71, 2017
6832017
Muscle protein changes post mortem in relation to pork quality traits
RD Warner, RG Kauffman, ML Greaser
Meat science 45 (3), 339-352, 1997
5281997
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
4632020
Genetic and environmental effects on meat quality
RD Warner, PL Greenwood, DW Pethick, DM Ferguson
Meat science 86 (1), 171-183, 2010
4482010
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
3502005
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
3182019
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
2952014
The eating quality of meat: IV—Water holding capacity and juiciness
RD Warner
Lawrie's meat science, 457-508, 2023
2822023
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
2702020
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
2621998
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
2302020
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
2282000
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
2252016
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
2192013
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
2052014
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
1992002
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle
JM Hughes, FM Clarke, PP Purslow, RD Warner
Comprehensive Reviews in Food Science and Food Safety 19 (1), 44-63, 2020
1902020
Consumer acceptability of intramuscular fat
D Frank, ST Joo, R Warner
Korean journal for food science of animal resources 36 (6), 699, 2016
1872016
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