World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
66
Citations
15113
World Ranking
223
National Ranking
16

Overview

Robyn D. Warner is affiliated with the University of Melbourne in Australia. Their research primarily focuses on the Agricultural and Biological Sciences, with a strong emphasis on Animal Science and Zoology and Food Science. The scientist's work includes contributions to Molecular Biology and Biomedical Engineering as well.

The main topics covered by Warner's research include:

  • Meat and Animal Product Quality
  • Animal Nutrition and Physiology
  • Sensory Analysis and Statistical Methods
  • Effects of Environmental Stressors on Livestock
  • Advanced Chemical Sensor Technologies
  • Bee Products Chemical Analysis
  • Animal Behavior and Welfare Studies

Warner has been a frequent contributor to several scientific journals. The top venues publishing their work are:

  • Meat Science
  • Animal - Science Proceedings
  • Foods
  • Animal Production Science
  • Animals

Among recent papers authored or co-authored by Warner are the following:

  • "Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies," 2021, Meat Science
  • "Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging," 2020, Food Control
  • "LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential," 2020, Marine Drugs
  • "Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies," 2020, Meat Science
  • "Insights on meat quality from combining traditional studies and proteomics," 2020, Meat Science

Warner collaborates regularly with a range of co-authors. Frequent co-authors include:

  • Minh Ha
  • Frank R. Dunshea
  • Melindee Hastie
  • D.N. D'Souza
  • Zhongxiang Fang

Best Publications

  • 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

  • Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

    D.M. Ferguson;R.D. Warner

  • Active and intelligent packaging in meat industry

    Zhongxiang Fang;Yanyun Zhao;Robyn D. Warner;Stuart K. Johnson

  • Muscle protein changes post mortem in relation to pork quality traits

    R.D. Warner;R.G. Kauffman;M.L. Greaser

  • Effects of heat stress on animal physiology, metabolism, and meat quality: A review.

    Paula A Gonzalez-Rivas;Surinder S Chauhan;Minh Ha;Narelle Fegan

  • Genetic and environmental effects on meat quality

    R.D. Warner;P.L. Greenwood;D.W. Pethick;D.M. Ferguson

  • 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

  • Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

    Yun Xiong;Shumin Li;Robyn Dorothy Warner;Zhongxiang Fang

  • 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

  • The effect of dietary magnesium aspartate supplementation on pork quality.

    D N D'Souza;R D Warner;B J Leury;F R Dunshea

  • Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

    Yun Xiong;Meng Chen;Robyn Dorothy Warner;Zhongxiang Fang

  • Sheepmeat flavor and the effect of different feeding systems: a review.

    Peter J. Watkins;Damian Conrad Frank;Tanoj K. Singh;Owen A. Young

  • Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed.

    Damian Frank;Alex Ball;Joanne Hughes;Raju Krishnamurthy

  • Halothane genotype, pre-slaughter handling and stunning method all influence pork quality.

    H.A Channon;A.M Payne;R.D Warner

  • The structural basis of cooking loss in beef: Variations with temperature and ageing

    P.P. Purslow;S. Oiseth;J. Hughes;R.D. Warner

  • 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

  • Genetic parameters for meat quality traits of Australian lamb meat

    S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins

  • Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

    Robyn Warner;Tommy L. Wheeler;Minh Ha;Xin Li

  • Consumer Acceptability of Intramuscular Fat

    Damian Frank;Seon-Tea Joo;Robyn Warner

  • Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle.

    Joanne M. Hughes;Frank M. Clarke;Peter P. Purslow;Robyn D. Warner

  • Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum.

    R.D. Warner;R.G. Kauffman;R.L. Russel

  • Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.

    Zhongxiang Fang;Daniel Lin;Robyn Dorothy Warner;Minh Ha

  • Acute stress induced by the preslaughter use of electric prodders causes tougher beef meat

    R. D. Warner;D. M. Ferguson;J. J. Cottrell;B. W. Knee

  • The Effect Of Handling Pre-Slaughter And Carcass Processing Rate Post-Slaughter On Pork Quality

    D.N D'Souza;F.R Dunshea;R.D Warner;B.J Leury

  • Comparison of different dietary magnesium supplements on pork quality.

    D.N D'Souza;R.D Warner;F.R Dunshea;B.J Leury

  • The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness

    Robyn D. Warner

Frequent Co-Authors

Frank R. Dunshea
Frank R. Dunshea University of Melbourne
David W. Pethick
David W. Pethick Murdoch University
David L. Hopkins
David L. Hopkins Charles Sturt University
Eric N. Ponnampalam
Eric N. Ponnampalam University of Melbourne
Robin H. Jacob
Robin H. Jacob Government of Western Australia
Zhongxiang Fang
Zhongxiang Fang University of Melbourne
D.N. D'Souza
D.N. D'Souza SunPork Group
Brian J. Leury
Brian J. Leury University of Melbourne
G. H. Geesink
G. H. Geesink University of New England
Alex J. Ball
Alex J. Ball University of New England

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Lastly, for those interested in education and mental wellness, exploring online school psychology programs can provide vital expertise. Understanding psychological development is key in diverse settings, including those involving animal-assisted interventions and child development related fields.

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