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Asian-Australasian Journal of Animal Sciences|February 15, 2020
Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine musclesPrabhu Balan, Mustafa M Farouk, Maryann Staincliffe, et al.Journal of Proteomics|November 24, 2022
Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydrationRenyu Zhang, Alastair B Ross, Noby Jacob, et al.Foods (Basel, Switzerland)|April 15, 2025
Determinants of Purchase Intention for Meat-Based Chilled Ready Meals in New Zealand: A Consumer Behaviour PerspectiveChathurika S S Samarakoon Mudiyanselage, Mustafa M Farouk, Carolina E Realini, et al.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 Science Journal = Nihon Chikusan Gakkaiho|June 21, 2019
Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborumPrabhu Balan, Yuan H Brad Kim, Adam D Stuart, et al.Animal Science Journal = Nihon Chikusan Gakkaiho|June 15, 2019
Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborumPrabhu Balan, Mustafa M Farouk, Adam D Stuart, et al.Food Research International (Ottawa, Ont.)|February 14, 2018
Novel meat-enriched foods for older consumersMustafa M Farouk, Michelle J Y Yoo, Nazimah S A Hamid, et al.Journal of Food Science and Technology|December 31, 2016
Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibilityTingting Liu, Nazimah Hamid, Michelle J Y Yoo, et al.Meat Science|May 8, 2018
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategiesYuan H Brad Kim, Danyi Ma, Derico Setyabrata, et al.Food Chemistry|January 19, 2021
The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris)Santanu Deb-Choudhury, Janine Cooney, Diane Brewster, et al.Pageof 4