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C

Cassius E.O. Coombs

department of primary industries & regional development nsw

H指数:12

被引数:862

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The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at-12 or-18 °C

在-12或-18 °C下冷冻储存长达2年的陈化牛肉和陈化然后冷冻的羊肉的质量

IF6.1

2025-06-010

PRE

A preliminary investigation into the automatic detection of diseased sheep organs using hyperspectral imaging sensors

SMART AGRICULTURAL TECHNOLOGY

IF5.7

2023-02-012

OAAI

Differentiation of Livestock Internal Organs Using Visible and Short-Wave Infrared Hyperspectral Imaging Sensors

使用可见光和短波红外高光谱成像传感器区分牲畜内部器官

IF3.5

2022-04-272

OAAI

A 168-year temperature recording based on tree rings and latitude differences in temperature changes in northeast China

INTERNATIONAL JOURNAL OF BIOMETEOROLOGY

IF2.6

2021-05-197

PREAI

Tree ring width-based January-March mean minimum temperature reconstruction fromLarix gmeliniiin the Greater Khingan Mountains, China since AD 1765

INTERNATIONAL JOURNAL OF CLIMATOLOGY

IF2.8

2020-08-209

PREAI

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation

IF6.1

2018-05-0117

PREAI

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles

IF6.1

2018-02-0126

PREAI

Effects of chilled and frozen storage conditions on the lamb M. longissimus iumborum fatty acid and lipid oxidation parameters

IF6.1

2018-02-0132

PREAI

Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborurn

IF6.1

2018-01-0132

PREAI

Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M-longissimus lumborum quality and safety parameters

IF6.1

2017-12-0131

PREAI

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

IF6.1

2017-11-0155

PREAI

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

IF6.1

2017-05-01192

PREAI

Long-term red meat preservation using chilled and frozen storage combinations: A review

IF6.1

2017-03-01199

PREAI

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

IF6.1

2016-11-0168

PREAI