1. Differential Response to an Algae Supplement High in DHA Mediated by Maternal Periconceptional Diet: Intergenerational Effects of n‐6 Fatty Acids. Issue 8 (5th July 2014) Authors: Clayton, Edward H.; Lamb, Tracy A.; Refshauge, Gordon; Kerr, Matthew J.; Bailes, Kristy L.; Ponnampalam, Eric N.; Friend, Michael A.; Hopkins, David L. Journal: Lipids Issue: Volume 49:Issue 8(2014) Page Start: 767 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force. (September 2018) Authors: Silva, Douglas R.G.; Holman, Benjamin W.B.; Kerr, Matthew J.; Morris, Stephen; Ramos, Eduardo M.; Hopkins, David L. Journal: Meat science Issue: Volume 143(2018) Page Start: 219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads. (November 2017) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 133(2017) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation. (May 2018) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 139(2018) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum. (January 2018) Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Collins, Damian; Kerr, Matthew J.; Friend, Michael A.; Hopkins, David L. Journal: Meat science Issue: Volume 135(2018) Page Start: 134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks. (December 2019) Authors: Holman, Benjamin W.B.; Bailes, Kristy L.; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 158(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study. (June 2021) Authors: Holman, Benjamin W.B.; Kerr, Matthew J.; Refshauge, Gordon; Diffey, Simon M.; Hayes, Richard C.; Newell, Matthew T.; Hopkins, David L. Journal: Meat science Issue: Volume 176(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef. (September 2021) Authors: Holman, Benjamin W.B.; Bekhit, Alaa El-Din A.; Waller, Michael; Bailes, Kristy L.; Kerr, Matthew J.; Hopkins, David L. 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) ↗
9. The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. (February 2019) Authors: Holman, Benjamin W.B.; Kerr, Matthew J.; Morris, Stephen; Hopkins, David L. Journal: Meat science Issue: Volume 148(2019) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗