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Foods (Basel, Switzerland)|August 12, 2022
Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and CompositionEnrique Pavan, Susan A McCoard, Michael Agnew, et al.Animal Bioscience|March 14, 2023
Increasing sustainability in pork production by using high inclusion levels of co-products distillers dried grains with solubles, wheat middling and canola meal doesn't affect pig growth performance and meat quality but reduces boar taintThanh T Nguyen, Shola G Olumodeji, Kirsty L Chidgey, et al.Foods (Basel, Switzerland)|June 2, 2021
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb LoinsEnrique Pavan, Yangfan Ye, Graham T Eyres, et al.Food Research International (Ottawa, Ont.)|March 4, 2023
A critical review of social media research in sensory-consumer scienceScott C Hutchings, Yash Dixit, Mahmoud Al-Sarayreh, et al.Journal of Food Science|February 14, 2025
Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography-mass spectrometryScott C Hutchings, Santanu Deb-Choudhury, Arvind K Subbaraj, et al.Journal of Food Science|March 10, 2026
Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass SpectrometryCarolina E Realini, Santanu Deb-Choudhury, Arvind K Subbaraj, et al.Foods (Basel, Switzerland)|July 2, 2021
The Implications of COVID-19 on Chinese Consumer Preferences for Lamb MeatScott C Hutchings, Luis Guerrero, Miranda Mirosa, et al.Meat Science|July 12, 2022
Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changesCarolina E Realini, Gastón Ares, Lucía Antúnez, et al.Meat Science|June 3, 2026
Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploinRenyu Zhang, Santanu Deb-Choudhury, Noby Jacob, et al.Journal of Proteomics|February 10, 2023
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomicsRenyu Zhang, Enrique Pavan, Alastair B Ross, et al.Pageof 4