1. A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat. (October 2017) Authors: Ha, Minh; Dunshea, Frank R.; Warner, Robyn D. Journal: Meat science Issue: Volume 132(2017) Page Start: 107 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations. (30th January 2022) Authors: Ha, Minh; El-Din Bekhit, Alaa; McConnell, Michelle; Carne, Alan Journal: Food chemistry Issue: Volume 368(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating. (February 2021) Authors: Vaskoska, Rozita; Ha, Minh; Ong, Lydia; Kearney, Gavin; White, Jason D.; Gras, Sally; Warner, Robyn D. Journal: Meat science Issue: Volume 172(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins. (1st April 2015) Authors: Ryder, Kate; Ha, Minh; Bekhit, Alaa El-Din; Carne, Alan Journal: Food chemistry Issue: Volume 172(2015) Page Start: 197 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton. (October 2022) Authors: Hastie, Melindee; Torrico, Damir Dennis; Hepworth, Graham; Jacob, Robin; Ha, Minh; Polkinghorne, Rod; Warner, Robyn D. Journal: Meat science Issue: Volume 192(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins. Issue 2 (16th January 2013) Authors: Ha, Minh; Bekhit, Alaa El‐Din; Carne, Alan; Hopkins, David L. Journal: Journal of food science Issue: Volume 78:Issue 2(2013) Page Start: C170 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of age on sensory perception of beef patties with varying firmness. (October 2022) Authors: Mena, Behannis; Hutchings, Scott C.; Ha, Minh; Ashman (dec.), Hollis; Shand, Phyllis J.; Warner, Robyn D. Journal: Meat science Issue: Volume 192(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. (15th September 2018) Authors: Fang, Zhongxiang; Lin, Daniel; Warner, Robyn Dorothy; Ha, Minh Journal: Food chemistry Issue: Volume 260(2018) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats. (May 2021) Authors: Abhijith, Archana; Warner, Robyn D.; Ha, Minh; Dunshea, Frank R.; Leury, Brian J.; Zhang, Minghao; Joy, Aleena; Osei-Amponsah, Richard; Chauhan, Surinder S. Journal: Meat science Issue: Volume 175(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals. (May 2021) Authors: Naqvi, Zahra B.; Thomson, Peter C.; Ha, Minh; Campbell, Michael A.; McGill, David M.; Friend, Michael A.; Warner, Robyn D. Journal: Meat science Issue: Volume 175(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗