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Meat Science|August 19, 2011
Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambsEric N Ponnampalam, Kym L Butler, Matthew B McDonagh, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Extraction and characterization of polyphenols from non-conventional edible plants and their antioxidant activitiesYasir Iqbal, Eric N Ponnampalam, Jeremy J Cottrell, et al.
Animal : an International Journal of Animal Bioscience|October 23, 2018
Relationships between handling, behaviour and stress in lambs at abattoirsP H Hemsworth, M Rice, S Borg, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A ReviewEric N Ponnampalam, David L Hopkins, Heather Bruce, et al.
Meat Science|September 27, 2015
Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algaeEric N Ponnampalam, Viv F Burnett, Sorn Norng, et al.
Animals : an Open Access Journal From MDPI|December 11, 2022
The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited ReviewEric N Ponnampalam, Ali Kiani, Sarusha Santhiravel, et al.
Meat Science|February 7, 2025
Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix preservative: Influence on colour and lipid stabilitiesYogesh P Gadekar, Gauri Jairath, Arvind Soni, et al.
Journal of Animal Science|April 28, 2001
Effect of dietary modification of muscle long-chain n-3 fatty acid on plasma insulin and lipid metabolites, carcass traits, and fat deposition in lambsE N Ponnampalam, A J Sinclair, A R Egan, et al.
Meat Science|June 11, 2013
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meatD L Hopkins, T A Lamb, M J Kerr, et al.
Antioxidants (Basel, Switzerland)|June 2, 2021
Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant PotentialAkhtar Ali, Hanjing Wu, Eric N Ponnampalam, et al.
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