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Page 1
Pulse flaking: Opportunities and challenges, a review.
Compr Rev Food Sci Food Saf. 2022 May;21(3):2873-2897. doi: 10.1111/1541-4337.12931. Epub 2022 Mar 13.
Compr Rev Food Sci Food Saf. 2022.
PMID: 35279951
Review.
Antioxidant properties of Australian canola meal protein hydrolysates.
Alashi AM, Blanchard CL, Mailer RJ, Agboola SO, Mawson AJ, He R, Girgih A, Aluko RE.
Alashi AM, et al. Among authors: mawson aj.
Food Chem. 2014 Mar 1;146:500-6. doi: 10.1016/j.foodchem.2013.09.081. Epub 2013 Sep 25.
Food Chem. 2014.
PMID: 24176374
Item in Clipboard
Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes.
Kilgannon AK, Holman BWB, Frank DC, Mawson AJ, Collins D, Hopkins DL.
Kilgannon AK, et al. Among authors: mawson aj.
Meat Sci. 2020 Oct;168:108193. doi: 10.1016/j.meatsci.2020.108193. Epub 2020 May 16.
Meat Sci. 2020.
PMID: 32474364
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The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads.
Kilgannon AK, Holman BWB, Mawson AJ, Campbell M, Collins D, Hopkins DL.
Kilgannon AK, et al. Among authors: mawson aj.
Meat Sci. 2019 Apr;150:23-32. doi: 10.1016/j.meatsci.2018.11.023. Epub 2018 Nov 28.
Meat Sci. 2019.
PMID: 30562640
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Effects of canola proteins and hydrolysates on adipogenic differentiation of C3H10T/2 mesenchymal stem cells.
Alashi AM, Blanchard CL, Mailer RJ, Agboola SO, Mawson AJ, Aluko RE, Strappe P.
Alashi AM, et al. Among authors: mawson aj.
Food Chem. 2015 Oct 15;185:226-32. doi: 10.1016/j.foodchem.2015.03.054. Epub 2015 Mar 27.
Food Chem. 2015.
PMID: 25952862
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