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Meat Science|December 17, 2013
SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaksJohanne Taylor, Remy van de Ven, David L HopkinsJournal of Wildlife Diseases|February 24, 2017
DIFFERENT SEROLOGICAL PROFILES TO CO-OCCURRING PATHOGENIC AND NONPATHOGENIC CALICIVIRUSES IN WILD EUROPEAN RABBITS (ORYCTOLAGUS CUNICULUS) ACROSS AUSTRALIATarnya E Cox, June Liu, Remy van de Ven, et al.Meat Science|April 17, 2012
SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.Meat Science|January 1, 2013
SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.Meat Science|January 15, 2018
Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loinsStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.Meat Science|December 18, 2016
The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femorisColin P Starkey, Geert H Geesink, Remy van de Ven, et al.Meat Science|August 5, 2014
Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborumStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.Meat Science|June 27, 2015
Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic deviceStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.Meat Science|May 3, 2014
Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopyStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.Oecologia|September 24, 2016
Contact rates of wild-living and domestic dog populations in Australia: a new approachJessica Sparkes, Guy Ballard, Peter J S Fleming, et al.Pageof 2