1.High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork

作　　者：Yunling Peng , , Karunia Adhiputra , , Anneline Padayachee , Heather Channon , Minh Ha ;Robyn Dorothy Warner

出　　处：Foods. 2019 ;8(11):1-10.doi:10.3390/foods8110567

出版社：MDPI Publishing

文章 ID：242011471

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2.Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

作　　者：Rozita Vaskoska ;Minh Ha ;Zahra Batool Naqvi 等

出　　处：Foods. 2020 ;9(9):1289-1307.doi:10.3390/foods9091289

出版社：MDPI Publishing

文章 ID：257044075

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3.In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

作　　者：Yun Xiong ;Ken Ng ;Pangzhen Zhang 等

出　　处：Foods. 2020 ;9(9):1301-1317.doi:10.3390/foods9091301

出版社：MDPI Publishing

文章 ID：257044086

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4.Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking

作　　者：Zhenzhao Li ;Minh Ha ;Damian Frank 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123113

出版社：MDPI Publishing

文章 ID：1036459666

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5.Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

作　　者：Minh Ha ;Robyn Dorothy Warner ;Caitlin King 等

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020144

出版社：MDPI Publishing

文章 ID：1036566125

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