| Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? DM Ferguson, RD Warner Meat science 80 (1), 12-19, 2008 | 715 | 2008 |
| A structural approach to understanding the interactions between colour, water-holding capacity and tenderness JM Hughes, SK Oiseth, PP Purslow, RD Warner Meat science 98 (3), 520-532, 2014 | 700 | 2014 |
| Active and intelligent packaging in meat industry Z Fang, Y Zhao, RD Warner, SK Johnson Trends in Food Science & Technology 61, 60-71, 2017 | 608 | 2017 |
| Muscle protein changes post mortem in relation to pork quality traits RD Warner, RG Kauffman, ML Greaser Meat science 45 (3), 339-352, 1997 | 518 | 1997 |
| Genetic and environmental effects on meat quality RD Warner, PL Greenwood, DW Pethick, DM Ferguson Meat science 86 (1), 171-183, 2010 | 400 | 2010 |
| Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat FR Dunshea, DN D’souza, DW Pethick, GS Harper, RD Warner Meat Science 71 (1), 8-38, 2005 | 342 | 2005 |
| Effects of heat stress on animal physiology, metabolism, and meat quality: A review PA Gonzalez-Rivas, SS Chauhan, M Ha, N Fegan, FR Dunshea, ... Meat science 162, 108025, 2020 | 323 | 2020 |
| Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review YHB Kim, RD Warner, K Rosenvold Animal production science 54 (4), 375-395, 2014 | 268 | 2014 |
| The effect of dietary magnesium aspartate supplementation on pork quality DN D'souza, RD Warner, BJ Leury, FR Dunshea Journal of Animal Science 76 (1), 104-109, 1998 | 254 | 1998 |
| Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications Y Xiong, P Zhang, RD Warner, Z Fang Comprehensive Reviews in Food Science and Food Safety 18 (6), 2025-2046, 2019 | 244 | 2019 |
| The eating quality of meat: IV—Water holding capacity and juiciness RD Warner Lawrie's meat science, 457-508, 2023 | 227 | 2023 |
| Halothane genotype, pre-slaughter handling and stunning method all influence pork quality HA Channon, AM Payne, RD Warner Meat science 56 (3), 291-299, 2000 | 227 | 2000 |
| Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging Y Xiong, S Li, RD Warner, Z Fang Food control 114, 107226, 2020 | 208 | 2020 |
| Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork Y Xiong, M Chen, RD Warner, Z Fang Food Control 110, 107018, 2020 | 196 | 2020 |
| Sheepmeat flavor and the effect of different feeding systems: A review PJ Watkins, D Frank, TK Singh, OA Young, RD Warner Journal of Agricultural and Food Chemistry 61 (15), 3561-3579, 2013 | 196 | 2013 |
| Sensory and flavor chemistry characteristics of Australian beef: Influence of intramuscular fat, feed, and breed D Frank, A Ball, J Hughes, R Krishnamurthy, U Piyasiri, J Stark, P Watkins, ... Journal of agricultural and food chemistry 64 (21), 4299-4311, 2016 | 195 | 2016 |
| Genetic parameters for meat quality traits of Australian lamb meat SI Mortimer, JHJ Van der Werf, RH Jacob, DL Hopkins, L Pannier, ... Meat science 96 (2), 1016-1024, 2014 | 195 | 2014 |
| Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality HA Channon, AM Payne, RD Warner Meat science 60 (1), 63-68, 2002 | 192 | 2002 |
| Consumer acceptability of intramuscular fat D Frank, ST Joo, R Warner Korean journal for food science of animal resources 36 (6), 699, 2016 | 159 | 2016 |
| Quality attributes of major porcine muscles: A comparison with the longissimus lumborum RD Warner, RG Kauffman, RL Russel Meat Science 33 (3), 359-372, 1993 | 156 | 1993 |
Frank DunsheaThe University of Melbourne and University of LeedsVerified email at unimelb.edu.au
