Farouk MM - Search Results

1

Correction: Santoso et al. Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. Foods 2024, 13, 2090.

Santoso T, Ho TM, Vinothsankar G, Jouppila K, Chen T, Owens A, Lazarjani MP, Farouk MM, Colgrave ML, Otter D, Kam R, Le TT. Santoso T, et al. Among authors: farouk mm. Foods. 2024 Nov 19;13(22):3679. doi: 10.3390/foods13223679. Foods. 2024. PMID: 39594128 Free PMC article.

2

Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder.

Santoso T, Ho TM, Vinothsankar G, Jouppila K, Chen T, Owens A, Lazarjani MP, Farouk MM, Colgrave ML, Otter D, Kam R, Le TT. Santoso T, et al. Among authors: farouk mm. Foods. 2024 Jul 1;13(13):2090. doi: 10.3390/foods13132090. Foods. 2024. PMID: 38998597 Free PMC article.

3

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. Among authors: farouk mm. Foods. 2020 Dec 25;10(1):41. doi: 10.3390/foods10010041. Foods. 2020. PMID: 33375684 Free PMC article.

4

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts.

Kantono K, Hamid N, Oey I, Wu YC, Ma Q, Farouk M, Chadha D. Kantono K, et al. Foods. 2020 Oct 12;9(10):1444. doi: 10.3390/foods9101444. Foods. 2020. PMID: 33053733 Free PMC article.

5

Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat.

Kantono K, Hamid N, Chadha D, Ma Q, Oey I, Farouk MM. Kantono K, et al. Among authors: farouk mm. Foods. 2021 May 20;10(5):1148. doi: 10.3390/foods10051148. Foods. 2021. PMID: 34065428 Free PMC article.

6

Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour.

Zhang R, Wu G, Staincliffe M, McEwan JC, Farouk MM. Zhang R, et al. Among authors: farouk mm. Foods. 2023 Nov 5;12(21):4031. doi: 10.3390/foods12214031. Foods. 2023. PMID: 37959150 Free PMC article.

7

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts.

Ma Q, Hamid N, Oey I, Kantono K, Farouk M. Ma Q, et al. Molecules. 2020 Jun 8;25(11):2665. doi: 10.3390/molecules25112665. Molecules. 2020. PMID: 32521814 Free PMC article.

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: farouk mm. 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. Among authors: farouk mm. Food Chem. 2023 Mar 1;403:134356. doi: 10.1016/j.foodchem.2022.134356. Epub 2022 Sep 21. Food Chem. 2023. PMID: 36170788

10

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility.

Liu T, Hamid N, Yoo MJ, Kantono K, Pereira L, Farouk MM, Knowles SO. Liu T, et al. Among authors: farouk mm. J Food Sci Technol. 2016 Nov;53(11):4033-4042. doi: 10.1007/s13197-016-2410-x. Epub 2016 Dec 7. J Food Sci Technol. 2016. PMID: 28035159 Free PMC article.

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