Robyn D. Warner

The University of Melbourne

H指数:64

被引数:1.3万

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229. Award Talk: Beef Loin Colour and Ultimate pH: Mechanisms, and Influence of Climate-change Induced Bushfires.

229. 颁奖演讲：牛腰肉颜色和最终pH值：机制及气候变化引发的灌木火灾的影响

Journal of Animal Science

IF2.9

2026-09-290

PRE

Polyphenol-rich sugarcane extract reduces methane emissions and improves oxidative stability and meat quality in pasture-fed Angus cattle

富含多酚的甘蔗提取物可降低放牧安格斯牛的甲烷排放量，并改善其氧化稳定性和肉品质

Meat Science

IF6.1

2026-09-260

PRE

Dynamic Mitigation and Prediction of PAH4 Accumulation in Refrigerated-Stored Deep-Fried Meatballs by Chitosan Nanoparticle–Methylcellulose Coating and Sesamol

利用壳聚糖纳米粒子–甲基纤维素涂层和芝麻酚对冷藏储藏油炸肉丸中PAH4积累的动态缓解与预测

Food and Bioprocess Technology

IF5.8

2026-09-110

Background colour and sample thickness influence measurement of seafood colour for both colorimeters and computer vision

背景颜色和样品厚度对色度计和计算机视觉测量海产品颜色的影响

Journal of Food Measurement and Characterization

IF3.3

2026-06-200

OAAI

Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter

肌肉纤维类型和衰老进程在牛肉皮肤斜肌和颞肌中的蛋白质标记物鉴定

Food Chemistry

IF9.8

2025-12-240

OAAI

Digestibility, Nutritional Quality and Microbial Safety of Hybrid Beef Patties Containing Texturized Pea Protein

含组织化豌豆蛋白的杂交牛肉饼的消化率、营养价值及微生物安全性

Food and Bioproducts Processing

IF3.4

2025-11-220

PRE

Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components

近红外光谱（NIRS）和核磁共振（NMR）技术在鲜猪肉品质评估中的应用：预测食用品质并阐明其与关键化学成分的关系

Animals 2025, Vol. 15, Page 2973

IF0

2025-10-140

OAAI

Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs

芝麻酚和壳聚糖纳米颗粒-甲基纤维素可食用涂膜整合策略对油炸肉丸多环芳烃水平的影响

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

OAAI

Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs

壳聚糖纳米粒子填充的甲基纤维素涂层对油炸肉丸中多环芳烃含量的影响

FOOD CONTROL

IF6.3

2025-02-010

OAAI

Carcass chilling method and electrical stimulation effects on meat quality and color in lamb

MEAT SCIENCE

IF6.1

2025-01-010

PRE

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines

MEAT SCIENCE

IF6.1

2024-12-011

OAAI

Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef

FOOD CHEMISTRY

IF9.8

2024-12-011

Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-11-230

PRE

Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles

FOOD CHEMISTRY

IF9.8

2024-03-011

Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles

MEAT SCIENCE

IF6.1

2024-03-015

OAAI

Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus

MEAT SCIENCE

IF6.1

2024-01-012

PRE

Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims-qualitative assessment

FUTURE FOODS

IF8.2

2023-12-013

Impact of heat stress on ruminant livestock production and meat quality, and strategies for amelioration

ANIMAL FRONTIERS

IF4.2

2023-10-1311

OAAI

Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs

壳聚糖纳米粒子对纤维素包裹油炸肉丸理化品质的影响

FOOD CONTROL

IF6.3

2023-07-0111

OAAI

Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReaderTM and biometrics

MEAT SCIENCE

IF6.1

2023-05-017

PRE

Robyn D. Warner

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