11. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan. (November 2019) Authors: Ha, Minh; McGilchrist, Peter; Polkinghorne, Rod; Huynh, Long; Galletly, Joanne; Kobayashi, Kuniyuki; Nishimura, Takanori; Bonney, Steve; Kelman, Khama R.; Warner, Robyn D. Journal: Food research international Issue: Volume 125(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Effects of heat stress on animal physiology, metabolism, and meat quality: A review. (April 2020) Authors: Gonzalez-Rivas, Paula A.; Chauhan, Surinder S.; Ha, Minh; Fegan, Narelle; Dunshea, Frank R.; Warner, Robyn D. Journal: Meat science Issue: Volume 162(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage. (25th July 2018) Authors: Fang, Zhongxiang; Lin, Peiying; Ha, Minh; Warner, Robyn Dorothy Journal: International journal of food science & technology Issue: Volume 54:Number 4(2019) Page Start: 1036 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. High consumer acceptance of mutton and the influence of ageing method on eating quality. (July 2022) Authors: Hastie, Melindee; Ha, Minh; Jacob, Robin Henry; Hepworth, Graham; Torrico, Damir Dennis; Warner, Robyn Dorothy Journal: Meat science Issue: Volume 189(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs. (November 2021) Authors: Zhang, Minghao; Warner, Robyn D.; Dunshea, Frank R.; DiGiacomo, Kristy; Joy, Aleena; Abhijith, Archana; Osei-Amponsah, Richard; Hopkins, David L.; Ha, Minh; Chauhan, Surinder S. Journal: Meat science Issue: Volume 181(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre. (27th January 2020) Authors: Mena, Behannis; Fang, Zhongxiang; Ashman, Hollis; Hutchings, Scott; Ha, Minh; Shand, Phyllis J.; Warner, Robyn D. Journal: International journal of food science & technology Issue: Volume 55:Number 6(2020) Page Start: 2381 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. (March 2022) Authors: Warner, Robyn D.; Wheeler, Tommy L.; Ha, Minh; Li, Xin; Bekhit, Alaa El-Din; Morton, James; Vaskoska, Rozita; Dunshea, Frank R.; Liu, Rui; Purslow, Peter; Zhang, Wangang Journal: Meat science Issue: Volume 185(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Meta-analysis of the relationship between collagen characteristics and meat tenderness. (March 2022) Authors: Li, Xiying; Ha, Minh; Warner, Robyn D.; Dunshea, Frank R. Journal: Meat science Issue: Volume 185(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Muscle fibre type composition influences the formation of odour-active volatiles in beef. (March 2023) Authors: Li, Zhenzhao; Ha, Minh; Frank, Damian; Hastie, Melindee; Warner, Robyn D. Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types. (September 2021) Authors: Vaskoska, Rozita; Ha, Minh; Ong, Lydia; Chen, George; White, Jason; Gras, Sally; Warner, Robyn Journal: Meat science Issue: Volume 179(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗