Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Filters
Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2015 | 1 |
2017 | 1 |
2018 | 1 |
2019 | 2 |
2021 | 1 |
2024 | 0 |
Search Results
5 results
Results by year
Filters applied: . Clear all
It looks like you are searching for an author.
Results are currently sorted by Best Match. To see the newest results first,
change the sort order to Most Recent.
Page 1
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS).
Meat Sci. 2019 Mar;149:114-119. doi: 10.1016/j.meatsci.2018.11.018. Epub 2018 Nov 23.
Meat Sci. 2019.
PMID: 30502609
Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle Longissimus Lumborum) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage.
Ponnampalam EN, Butler KL, Muir SK, Plozza TE, Kerr MG, Brown WG, Jacobs JL, Knight MI.
Ponnampalam EN, et al. Among authors: kerr mg.
Antioxidants (Basel). 2021 Jan 22;10(2):166. doi: 10.3390/antiox10020166.
Antioxidants (Basel). 2021.
PMID: 33499407
Free PMC article.
Item in Clipboard
Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.
Ponnampalam EN, Plozza T, Kerr MG, Linden N, Mitchell M, Bekhit AEA, Jacobs JL, Hopkins DL.
Ponnampalam EN, et al. Among authors: kerr mg.
Meat Sci. 2017 Jul;129:43-49. doi: 10.1016/j.meatsci.2017.02.008. Epub 2017 Feb 11.
Meat Sci. 2017.
PMID: 28249178
Item in Clipboard
Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.
Knight MI, Linden N, Ponnampalam EN, Kerr MG, Brown WG, Hopkins DL, Baud S, Ball AJ, Borggaard C, Wesley I.
Knight MI, et al. Among authors: kerr mg.
Meat Sci. 2019 Sep;155:102-108. doi: 10.1016/j.meatsci.2019.05.009. Epub 2019 May 11.
Meat Sci. 2019.
PMID: 31102991
Item in Clipboard
Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).
Holman BW, Ponnampalam EN, van de Ven RJ, Kerr MG, Hopkins DL.
Holman BW, et al. Among authors: kerr mg.
Meat Sci. 2015 Feb;100:202-8. doi: 10.1016/j.meatsci.2014.10.006.
Meat Sci. 2015.
PMID: 25460126
Item in Clipboard
Cite
Cite