Her Ecology study frequently draws connections to other fields, such as Livestock and Identification (biology). She performs multidisciplinary study in the fields of Identification (biology) and Ecology via her papers. Food science is frequently linked to Aroma in her study. Robyn D. Warner performs multidisciplinary study in the fields of Biochemistry and Chromatography via her papers. Robyn D. Warner performs multidisciplinary study in Chromatography and Biochemistry in her work. Antioxidant and Polyphenol are two areas of study in which she engages in interdisciplinary work. She performs integrative study on Polyphenol and ABTS in her works. Her work in Organic chemistry is not limited to one particular discipline; it also encompasses Coating. Robyn D. Warner regularly ties together related areas like Organic chemistry in her Coating studies.
Robyn D. Warner applies her multidisciplinary studies on Food science and Animal science in her research. Robyn D. Warner performs multidisciplinary study in Animal science and Food science in her work. She performs integrative Biochemistry and Organic chemistry research in her work. Robyn D. Warner carries out multidisciplinary research, doing studies in Organic chemistry and Biochemistry. Her Tenderness study frequently intersects with other fields, such as Longissimus Thoracis. Her Longissimus Thoracis study frequently draws connections to other fields, such as Tenderness. Her work on Antioxidant is being expanded to include thematically relevant topics such as Lipid oxidation. Many of her studies on Lipid oxidation involve topics that are commonly interrelated, such as Antioxidant. Her Internal medicine study often links to related topics such as Ageing.
Her study looks at the relationship between Chewiness and fields such as Food science, as well as how they intersect with chemical problems. Her work in the fields of Food processing, such as Food science, intersects with other areas such as Environmental chemistry. Her Animal science research extends to the thematically linked field of Loin. Her studies link Tenderness with Animal science. Agronomy and Sorghum are frequently intertwined in her study. Sorghum is closely attributed to Agronomy in her study. Bran is frequently linked to Raw material in her study. Raw material is closely attributed to Organic chemistry in her work. Organic chemistry and Bran are frequently intertwined in her study.
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Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?
D.M. Ferguson;R.D. Warner.
Meat Science (2008)
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.
J.M. Hughes;S.K. Oiseth;P.P. Purslow;R.D. Warner.
Meat Science (2014)
Muscle protein changes post mortem in relation to pork quality traits
R.D. Warner;R.G. Kauffman;M.L. Greaser.
Meat Science (1997)
Active and intelligent packaging in meat industry
Zhongxiang Fang;Yanyun Zhao;Robyn D. Warner;Stuart K. Johnson.
Trends in Food Science and Technology (2017)
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat
F.R. Dunshea;D.N. D’Souza;D.W. Pethick;G.S. Harper.
Meat Science (2005)
Genetic and environmental effects on meat quality
R.D. Warner;P.L. Greenwood;D.W. Pethick;D.M. Ferguson.
Meat Science (2010)
The effect of dietary magnesium aspartate supplementation on pork quality.
D N D'Souza;R D Warner;B J Leury;F R Dunshea.
Journal of Animal Science (1998)
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
Yuan H. Brad Kim;Yuan H. Brad Kim;Robyn D. Warner;Katja Rosenvold.
Animal Production Science (2014)
Halothane genotype, pre-slaughter handling and stunning method all influence pork quality.
H.A Channon;A.M Payne;R.D Warner.
Meat Science (2000)
Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality
H.A Channon;A.M Payne;R.D Warner.
Meat Science (2002)
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