Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest von Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El‐Din A., Bhat, Hina F.

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Effect of pulsed electric field on calpain activity and proteolysis of venison von Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Mungure, Tanyaradzwa E., Jayawardena, S. Reshan, Bekhit, Alaa El-Din A.

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The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies von Hossain, A K M Mofasser, Brennan, Margaret A, Mason, Susan L, Guo, Xinbo, Zeng, Xin An, Brennan, Charles S

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Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins von Brennan, Charles S., Mason, Susan L., Brennan, Margaret A., Gao, Jingrong

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The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack von Patil, Swapnil S, Brennan, Margaret A, Mason, Susan L, Brennan, Charles S

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The application of pulsed electric field as a sodium reducing strategy for meat products von Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A.

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Amino Acid Sequences of Lactoferrin from Red Deer (Cervus elaphus) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and Lactoferrampin von Wang, Ye, Morton, James D., Bekhit, Alaa EL-Din A., Carne, Alan, Mason, Susan L.

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Lactoferrin Isolation and Hydrolysis from Red Deer (Cervus elaphus) Milk and the Antibacterial Activity of Deer Lactoferrin and Its Hydrolysates von Wang, Ye, Bekhit, Alaa El-Din A., Mason, Susan L., Morton, James D.

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Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins von Gao, Jingrong, Brennan, Margaret A., Mason, Susan L., Brennan, Charles S.

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Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows von Bhat, Zuhaib F., Morton, James D., Zhang, Xin, Mason, Susan L., Bekhit, Alaa El-Din A.

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Role of calpain system in meat tenderness: A review von Bhat, Z.F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A.

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Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing von Bhat, Z.F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A.

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Effect of Non-Dairy Food Matrices on the Survival of Probiotic Bacteria during Storage von Min, Min, Bunt, Craig R, Mason, Susan L, Bennett, Grant N, Hussain, Malik A

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Pulsed electric field: A new way to improve digestibility of cooked beef von Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Jayawardena, S. Reshan, Bekhit, Alaa El-Din A.

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Pulsed electric field: Role in protein digestion of beef Biceps femoris von Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A.

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Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective von Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El‐Din A.

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Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation von Bhat, Z.F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A.

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Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review von Kumar, Lokesh, Brennan, Margaret A., Mason, Susan L., Zheng, Haotian, Brennan, Charles S.

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Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi von Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El-Din A., Mungure, Tanyaradzwa E.

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High pressure processing improves the tenderness and quality of hot-boned beef von Morton, James D., Pearson, R. Grant, Lee, Hannah Y.-Y., Smithson, Stephanie, Mason, Susan L., Bickerstaffe, Roy

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