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Peter J Torley

Showing results (11-20 of 22) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|September 19, 2022
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturizationEva-Maria Schmid, Asgar Farahnaky, Benu Adhikari, et al.
Critical Reviews in Food Science and Nutrition|February 3, 2021
Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat qualityMichelle M Xu, Mandeep Kaur, Christopher J Pillidge, et al.
Meat Science|January 11, 2023
Australian consumers' attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extensionMichelle M Xu, Mandeep Kaur, Christopher J Pillidge, et al.
Meat Science|July 4, 2021
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meatMichelle M Xu, Mandeep Kaur, Christopher J Pillidge, et al.
Meat Science|April 2, 2021
Assessment of the potential use of MALDI-TOF MS for the identification of bacteria associated with chilled vacuum-packaged lamb meatMohammed Altakhis, Christopher J Pillidge, A Mark Osborn, et al.
International Journal of Biological Macromolecules|December 13, 2025
Enhancing dietary fibre functionality: Insights into inorganic and organic modification and their hybrid in fibre modification and applicationsAbdulla Al Faruq, Asgar Farahnaky, Peter J Torley, et al.
Critical Reviews in Food Science and Nutrition|August 27, 2021
The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO<sub>2</sub> packaging to extend product shelf-lifeSeyed Mohammad Hassan Mortazavi, Mandeep Kaur, Asgar Farahnaky, et al.
Journal of the Science of Food and Agriculture|April 22, 2016
Changes in volatile composition and sensory attributes of wines during alcohol content reductionRocco Longo, John W Blackman, Peter J Torley, et al.
Journal of the Science of Food and Agriculture|May 16, 2017
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigationRocco Longo, John W Blackman, Guillaume Antalick, et al.
Food Chemistry|May 10, 2018
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profilesRocco Longo, John W Blackman, Guillaume Antalick, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Comprehensive Reviews in Food Science and Food Safety|September 19, 2022
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturizationEva-Maria Schmid, Asgar Farahnaky, Benu Adhikari, et al.
Critical Reviews in Food Science and Nutrition|February 3, 2021
Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat qualityMichelle M Xu, Mandeep Kaur, Christopher J Pillidge, et al.
Meat Science|January 11, 2023
Australian consumers' attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extensionMichelle M Xu, Mandeep Kaur, Christopher J Pillidge, et al.
Meat Science|July 4, 2021
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meatMichelle M Xu, Mandeep Kaur, Christopher J Pillidge, et al.
Meat Science|April 2, 2021
Assessment of the potential use of MALDI-TOF MS for the identification of bacteria associated with chilled vacuum-packaged lamb meatMohammed Altakhis, Christopher J Pillidge, A Mark Osborn, et al.
International Journal of Biological Macromolecules|December 13, 2025
Enhancing dietary fibre functionality: Insights into inorganic and organic modification and their hybrid in fibre modification and applicationsAbdulla Al Faruq, Asgar Farahnaky, Peter J Torley, et al.
Critical Reviews in Food Science and Nutrition|August 27, 2021
The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO<sub>2</sub> packaging to extend product shelf-lifeSeyed Mohammad Hassan Mortazavi, Mandeep Kaur, Asgar Farahnaky, et al.
Journal of the Science of Food and Agriculture|April 22, 2016
Changes in volatile composition and sensory attributes of wines during alcohol content reductionRocco Longo, John W Blackman, Peter J Torley, et al.
Journal of the Science of Food and Agriculture|May 16, 2017
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigationRocco Longo, John W Blackman, Guillaume Antalick, et al.
Food Chemistry|May 10, 2018
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profilesRocco Longo, John W Blackman, Guillaume Antalick, et al.
Pageof 3