Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims - qualitative assessment
Miao, Xinyu, Hastie, Melindee, Ha, Minh, Warner, Robyn
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2023)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2023)
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Journal Article
Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement
Watkins, Kieren, Hastie, Melindee, Ha, Minh, Hepworth, Graham, Warner, Robyn
Published in Foods (04.04.2024)
Published in Foods (04.04.2024)
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Journal Article
A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef
Hastie, Melindee, Ashman, Hollis, Torrico, Damir, Ha, Minh, Warner, Robyn
Published in Foods (24.01.2020)
Published in Foods (24.01.2020)
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Journal Article
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply
Hastie, Melindee, Torrico, Damir, Li, Zhenzhao, Ha, Minh, Warner, Robyn
Published in Foods (11.10.2022)
Published in Foods (11.10.2022)
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Journal Article
Product Design to Enhance Consumer Liking of Cull Ewe Meat
Hastie, Melindee, Ashman, Hollis, Lyman, Dale, Lockstone-Binney, Leonie, Jacob, Robin, Ha, Minh, Torrico, Damir, Warner, Robyn
Published in Foods (05.01.2021)
Published in Foods (05.01.2021)
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Journal Article
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles
Li, Zhenzhao, Frank, Damian, Ha, Minh, Hastie, Melindee, Warner, Robyn D.
Published in Food chemistry (30.03.2024)
Published in Food chemistry (30.03.2024)
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Journal Article
Muscle fibre type composition influences the formation of odour-active volatiles in beef
Li, Zhenzhao, Ha, Minh, Frank, Damian, Hastie, Melindee, Warner, Robyn D.
Published in Food research international (01.03.2023)
Published in Food research international (01.03.2023)
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Journal Article
High consumer acceptance of mutton and the influence of ageing method on eating quality
Hastie, Melindee, Ha, Minh, Jacob, Robin Henry, Hepworth, Graham, Torrico, Damir Dennis, Warner, Robyn Dorothy
Published in Meat science (01.07.2022)
Published in Meat science (01.07.2022)
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Journal Article
Bushfire exposure is associated with darker color of beef loin at grading
Hastie, Melindee, Hepworth, Graham, Hillman, Alison, Pfeiffer, Caitlin, Cowled, Brendan, Warner, Robyn
Published in Livestock science (01.09.2024)
Published in Livestock science (01.09.2024)
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Journal Article
Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef
Li, Zhenzhao, Leeming, Michael G., Hastie, Melindee, Frank, Damian, Ha, Minh, Warner, Robyn D.
Published in Food chemistry (01.12.2024)
Published in Food chemistry (01.12.2024)
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Journal Article
Effect of carcase characteristics and sheep breeding values on the yield of dry- and wet-aged multipurpose merino cull ewe meat
Hastie, Melindee, Jacob, Robin, Ha, Minh, Hepworth, Graham, Torrico, Damir, Ashman, Hollis, Warner, Robyn
Published in Livestock science (01.01.2021)
Published in Livestock science (01.01.2021)
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Journal Article
Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines
Li, Xiying, Hastie, Melindee, Warner, Robyn D., Hewitt, Robert J.E., D'Souza, Darryl N., Gonzalez Viejo, Claudia, Fuentes, Sigfredo, Ha, Minh, Dunshea, Frank R.
Published in Meat science (01.12.2024)
Published in Meat science (01.12.2024)
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Journal Article
Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein
Miao, Xinyu, Hastie, Melindee, Ha, Minh, Shand, Phyllis J., Warner, Robyn D.
Published in Sustainable food proteins (01.12.2023)
Published in Sustainable food proteins (01.12.2023)
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Journal Article