Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt von Young, O.A., Gupta, R.B., Sadooghy-Saraby, S.

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Evaluation of Cleaning Procedures for Allergen Control in a Food Industry Environment von Wang, X., Young, O.A., Karl, D.P.

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The development of meat tenderness is likely to be compartmentalised by ultimate pH von Lomiwes, D., Farouk, M.M., Wu, G., Young, O.A.

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Small heat shock proteins and their role in meat tenderness: A review von Lomiwes, D., Farouk, M.M., Wiklund, E., Young, O.A.

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Effects of surgically implanted PIT tags on growth, survival and tag retention of yellow shortfin eels Anguilla australis under laboratory conditions von Hirt-Chabbert, J. A., Young, O. A.

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A method for early determination of meat ultimate pH von Young, O.A, West, J, Hart, A.L, van Otterdijk, F.F.H

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Functional stability of frozen normal and high pH beef von Zhang, S.X., Farouk, M.M., Young, O.A., Wieliczko, K.J., Podmore, C.

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Near infrared spectroscopy as an on-line method to quantitatively determine glycogen and predict ultimate pH in pre rigor bovine M. longissimus dorsi von Lomiwes, D., Reis, M.M., Wiklund, E., Young, O.A., North, M.

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Use of Species Other than Oak to Flavor Wine: An Exploratory Survey von Young, O.A., Kaushal, M., Robertson, J.D., Burns, H., Nunns, S.J.

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Effect of size grading on the growth performance of shortfin eel (Anguilla australis) during its yellow stage von Hirt-Chabbert, JA, Sabetian, A, Young, OA

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Industrial application to cattle of a method for the early determination of meat ultimate pH von Young, O.A., Thomson, R.D., Merhtens, V.G., Loeffen, M.P.F.

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Effect of Xylose on Sheepmeat Flavors in Casserole-Style Cooking von Young, O.A, Cummings, T.L

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Fat-borne volatiles and sheepmeat odour von Young, O.A., Berdagué, J.-L., Viallon, C., Rousset-Akrim, S., Theriez, M.

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Effect of Several Sugars on Consumer Perception of Cured Sheepmeat von Young, O.A, Cummings, T.L, Binnie, N.S

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Small heat shock proteins and toughness in intermediate pHu beef von Lomiwes, D., Farouk, M.M., Frost, D.A., Dobbie, P.M., Young, O.A.

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Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef von Young, O.A., Zhang, S.X., Farouk, M.M., Podmore, C.

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The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins von Lomiwes, D., Hurst, S.M., Dobbie, P., Frost, D.A., Hurst, R.D., Young, O.A., Farouk, M.M.

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Effects of rigor attainment temperature on meat blooming and colour on display von Young, O.A, Priolo, A, Simmons, N.J, West, J

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Diet and growth effects in panel assessment of sheepmeat odour and flavour von Rousset-Akrim, S., Young, O.A., Berdagué, J.-L.

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Effect of partially replacing dietary barley with 20% carob pulp on post-weaning growth, and carcass and meat characteristics of Comisana lambs von Priolo, A., Lanza, M., Biondi, L., Pappalardo, P., Young, O.A.

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