Zhang R - Search Results

1

Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopy.

Zhang R, Ross AB, Yoo MJY, Farouk MM. Zhang R, et al. Food Chem. 2021 Jun 15;347:128999. doi: 10.1016/j.foodchem.2020.128999. Epub 2021 Jan 7. Food Chem. 2021. PMID: 33465687

2

Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola.

Zhang R, Yoo MJ, Gathercole J, Reis MG, Farouk MM. Zhang R, et al. Food Chem. 2018 Jul 15;254:317-325. doi: 10.1016/j.foodchem.2018.02.031. Epub 2018 Feb 7. Food Chem. 2018. PMID: 29548459

3

Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud.

Ross A, Brunius C, Chevallier O, Dervilly G, Elliott C, Guitton Y, Prenni JE, Savolainen O, Hemeryck L, Vidkjær NH, Scollan N, Stead SL, Zhang R, Vanhaecke L. Ross A, et al. Among authors: zhang r. Meat Sci. 2021 Nov;181:108333. doi: 10.1016/j.meatsci.2020.108333. Epub 2020 Oct 6. Meat Sci. 2021. PMID: 33067082 Review.

4

Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef.

Zhang R, Yoo MJY, Farouk MM. Zhang R, et al. Food Chem. 2021 May 15;344:128601. doi: 10.1016/j.foodchem.2020.128601. Epub 2020 Nov 17. Food Chem. 2021. PMID: 33267990

5

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.

Zhang R, Yoo MJY, Realini CE, Staincliffe M, Farouk MM. Zhang R, et al. Foods. 2020 Dec 25;10(1):41. doi: 10.3390/foods10010041. Foods. 2020. PMID: 33375684 Free PMC article.

6

Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes.

Zhang R, Ross AB, Yoo MJY, Farouk MM. Zhang R, et al. Meat Sci. 2021 Nov;181:108438. doi: 10.1016/j.meatsci.2021.108438. Epub 2021 Jan 16. Meat Sci. 2021. PMID: 33589342

7

Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systems.

Zhang R, Realini CE, Middlewood P, Pavan E, Ross AB. Zhang R, et al. Food Chem. 2022 Aug 30;386:132758. doi: 10.1016/j.foodchem.2022.132758. Epub 2022 Mar 21. Food Chem. 2022. PMID: 35339082

8

Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition.

Pavan E, McCoard SA, Agnew M, Zhang R, Taukiri K, Farouk MM, Realini CE. Pavan E, et al. Among authors: zhang r. Foods. 2022 Aug 5;11(15):2350. doi: 10.3390/foods11152350. Foods. 2022. PMID: 35954116 Free PMC article.

9

Effects of sex, sire and in-bag dry-ageing on the physicochemical and microbial properties, colour and fatty acids stability of lamb.

Zhang R, Chawla P, Samarakoon C, Farouk MM. Zhang R, et al. Food Chem. 2023 Mar 1;403:134356. doi: 10.1016/j.foodchem.2022.134356. Epub 2022 Sep 21. Food Chem. 2023. PMID: 36170788

10

Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration.

Zhang R, Ross AB, Jacob N, Agnew M, Staincliffe M, Farouk MM. Zhang R, et al. J Proteomics. 2023 Feb 10;272:104771. doi: 10.1016/j.jprot.2022.104771. Epub 2022 Nov 21. J Proteomics. 2023. PMID: 36423856

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