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Page 1
Rapid discrimination of intact beef, venison and lamb meat using Raman spectroscopy.
Food Chem. 2021 May 1;343:128441. doi: 10.1016/j.foodchem.2020.128441. Epub 2020 Oct 21.
Food Chem. 2021.
PMID: 33127228
Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat.
Robert C, Jessep W, Sutton JJ, Hicks TM, Loeffen M, Farouk M, Ward JF, Bain WE, Craigie CR, Fraser-Miller SJ, Gordon KC.
Robert C, et al. Among authors: craigie cr.
Food Chem. 2021 Nov 1;361:130154. doi: 10.1016/j.foodchem.2021.130154. Epub 2021 May 18.
Food Chem. 2021.
PMID: 34077882
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Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle.
Bermingham EN, Reis MG, Subbaraj AK, Cameron-Smith D, Fraser K, Jonker A, Craigie CR.
Bermingham EN, et al. Among authors: craigie cr.
Meat Sci. 2018 Jun;140:26-37. doi: 10.1016/j.meatsci.2018.02.012. Epub 2018 Feb 20.
Meat Sci. 2018.
PMID: 29501930
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Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat.
Agnew MP, Craigie CR, Weralupitiya G, Reis MM, Johnson PL, Reis MG.
Agnew MP, et al. Among authors: craigie cr.
Metabolites. 2019 Sep 18;9(9):189. doi: 10.3390/metabo9090189.
Metabolites. 2019.
PMID: 31540389
Free PMC article.
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