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Journal of Agricultural and Food Chemistry|September 14, 2006
Key odor impact compounds in three yeast extract pastesKritika Mahadevan, Linda Farmer
Meat Science|February 21, 2018
Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern SpainLeire Bravo-Lamas, Luis J R Barron, Linda Farmer, et al.
Food Chemistry|July 10, 2014
Comparing GC-MS, HPLC and ¹H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageingStewart Francis Graham, David Farrell, Terry Kennedy, et al.
Asian-Australasian Journal of Animal Sciences|May 30, 2018
Current situation and future prospects for beef production in Europe - A reviewJean-François Hocquette, Marie-Pierre Ellies-Oury, Michel Lherm, et al.
Inorganic Chemistry|August 30, 2008
A new approach for the detection of ethylene using silica-supported palladium complexesPatricia Cabanillas-Galán, Linda Farmer, Terence Hagan, et al.
Foods (Basel, Switzerland)|April 26, 2020
Various Statistical Approaches to Assess and Predict Carcass and Meat Quality TraitsMarie-Pierre Ellies-Oury, Jean-François Hocquette, Sghaier Chriki, et al.
Meat Science|July 21, 2020
European conformation and fat scores of bovine carcasses are not good indicators of marblingJingjing Liu, Sghaier Chriki, Marie-Pierre Ellies-Oury, et al.
Meat Science|May 26, 2020
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in EuropeJingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, et al.
Meat Science|September 17, 2013
Modelling of beef sensory quality for a better prediction of palatabilityJean-François Hocquette, Lynn Van Wezemael, Sghaier Chriki, et al.
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