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International Journal of Food Microbiology|July 17, 2007
Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked hamBegonya Marcos, Teresa Aymerich, Josep M Monfort, et al.Journal of Food Science|May 4, 2011
Physical performance of biodegradable films intended for antimicrobial food packagingBegonya Marcos, Teresa Aymerich, Josep M Monfort, et al.Meat Science|September 25, 2024
Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steersRenyu Zhang, Noby Jacob, Michael Agnew, et al.Food Chemistry|March 26, 2022
Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systemsRenyu Zhang, Carolina E Realini, Paul Middlewood, et al.Meat Science|August 16, 2023
Challenges and processing strategies to produce high quality frozen meatRenyu Zhang, Carolina E Realini, Yuan H Brad Kim, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionineScott O Knowles, Neville D Grace, John R Rounce, et al.Meat Science|October 30, 2025
Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systemsRenyu Zhang, Noby Jacob, Caroline Thum, et al.Animals : an Open Access Journal From MDPI|May 14, 2025
Forage Turnip (Brassica rapa L.) as a Dietary Supplement to Improve Meat QualityRomina Rodríguez-Pereira, Ignacio Subiabre, Cristian J Moscoso, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systemsEnrique Pavan, Arvind K Subbaraj, Graham T Eyres, et al.Meat Science|September 3, 2015
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acidsYasmina Baba, Zein Kallas, Montserrat Costa-Font, et al.Pageof 6