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118 results
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The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).
Toohey ES, Kerr MJ, van de Ven R, Hopkins DL. Toohey ES, et al. Among authors: van de ven r. Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2. Meat Sci. 2011. PMID: 21345602
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Among authors: van de ven r. Meat Sci. 2013 Feb;93(2):187-93. doi: 10.1016/j.meatsci.2012.08.020. Epub 2012 Aug 31. Meat Sci. 2013. PMID: 22999000
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Among authors: van de ven r. Meat Sci. 2012 Sep;92(1):24-9. doi: 10.1016/j.meatsci.2012.04.001. Epub 2012 Apr 5. Meat Sci. 2012. PMID: 22537469
SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Among authors: van de ven r. Meat Sci. 2012 Jun;91(2):142-7. doi: 10.1016/j.meatsci.2012.01.007. Epub 2012 Jan 21. Meat Sci. 2012. PMID: 22326579
SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Among authors: van de ven r. Meat Sci. 2012 Jun;91(2):125-30. doi: 10.1016/j.meatsci.2012.01.003. Epub 2012 Jan 20. Meat Sci. 2012. PMID: 22305770
A national audit of retail lamb loin quality in Australia.
Safari E, Channon HA, Hopkins DL, Hall DG, van de Ven R. Safari E, et al. Among authors: van de ven r. Meat Sci. 2002 Jul;61(3):267-73. doi: 10.1016/s0309-1740(01)00192-9. Meat Sci. 2002. PMID: 22060849
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.
Hopkins DL, Toohey ES, Lamb TA, Kerr MJ, van de Ven R, Refshauge G. Hopkins DL, et al. Among authors: van de ven r. Meat Sci. 2011 Aug;88(4):794-6. doi: 10.1016/j.meatsci.2011.03.004. Epub 2011 Mar 16. Meat Sci. 2011. PMID: 21450409
Relationship between consumer ranking of lamb colour and objective measures of colour.
Khliji S, van de Ven R, Lamb TA, Lanza M, Hopkins DL. Khliji S, et al. Among authors: van de ven r. Meat Sci. 2010 Jun;85(2):224-9. doi: 10.1016/j.meatsci.2010.01.002. Epub 2010 Jan 11. Meat Sci. 2010. PMID: 20374889
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.
Holman BW, van de Ven RJ, Mao Y, Coombs CE, Hopkins DL. Holman BW, et al. Meat Sci. 2017 May;127:57-62. doi: 10.1016/j.meatsci.2017.01.005. Epub 2017 Jan 19. Meat Sci. 2017. PMID: 28130985
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.
Holman BWB, Mao Y, Coombs CEO, van de Ven RJ, Hopkins DL. Holman BWB, et al. Meat Sci. 2016 Nov;121:104-106. doi: 10.1016/j.meatsci.2016.05.002. Epub 2016 May 5. Meat Sci. 2016. PMID: 27294520
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