المؤلفون: David L. Hopkins, Stephen Morris, Bridgette G. Logan, Stephanie M. Fowler, Leigh Schmidtke

المصدر: Food Analytical Methods. 14:1730-1743

مصطلحات موضوعية: chemistry.chemical_classification, 010401 analytical chemistry, food and beverages, Fatty acid, 04 agricultural and veterinary sciences, Beef cattle, Biology, Linear discriminant analysis, 040401 food science, 01 natural sciences, Applied Microbiology and Biotechnology, 0104 chemical sciences, Analytical Chemistry, 0404 agricultural biotechnology, Animal science, chemistry, Principal component analysis, Safety, Risk, Reliability and Quality, F1 score, Safety Research, Food Science, Polyunsaturated fatty acid, Production system

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b2c43f652bb7cdd1fa913ccd48b543b2
https://doi.org/10.1007/s12161-021-02010-7

المؤلفون: S.I. Mortimer, Benjamin W.B. Holman, David L. Hopkins, Simon M. Diffey, Bridgette G. Logan

المصدر: Food Analytical Methods. 14:697-705

مصطلحات موضوعية: Statistics, Standard illuminant, Color sensor, Standard observer, Safety, Risk, Reliability and Quality, Safety Research, Applied Microbiology and Biotechnology, Longissimus Lumborum, Food Science, Analytical Chemistry, Mathematics, Hue

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d868b003559c70a81d911bb1ba04f37f
https://doi.org/10.1007/s12161-020-01914-0

المؤلفون: Bridgette G. Logan, Stephanie M. Fowler, David L. Hopkins, Leigh Schmidtke

المصدر: Journal of Raman Spectroscopy. 51:2338-2346

مصطلحات موضوعية: symbols.namesake, Chemistry, Principal component analysis, symbols, Analytical chemistry, General Materials Science, Raman spectroscopy, Spectroscopy

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b597a4eccb263afc290e653e9d95a033
https://doi.org/10.1002/jrs.5983

المؤلفون: Bridgette G. Logan, David L. Hopkins, Leigh M. Schmidtke, Stephanie M. Fowler

المصدر: Meat Science. 187:108753

مصطلحات موضوعية: Fatty Acids, Australia, Animals, Cattle, Chemometrics, Spectrum Analysis, Raman, Animal Feed, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16efafa123d5187392a634aa063dfa7b
https://doi.org/10.1016/j.meatsci.2022.108753

المؤلفون: Stephanie M. Fowler, Bridgette G. Logan, David L. Hopkins, Leigh Schmidtke

المصدر: Food Control. 121:107652

مصطلحات موضوعية: 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, Biology, Beef cattle, 040401 food science, 01 natural sciences, Subcutaneous fat, 0104 chemical sciences, Cattle feeding, symbols.namesake, 0404 agricultural biotechnology, Partial least squares regression, symbols, Fatty acid composition, Food science, Raman spectroscopy, Food Science, Biotechnology, Production system

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4cf6a6f6a4bfbe86dff7b10e8b156e54
https://doi.org/10.1016/j.foodcont.2020.107652

المؤلفون: Tamara E. Biffin, Russell D. Bush, David L. Hopkins, Bridgette G. Logan, Melanie A. Smith

المصدر: Meat science. 151

مصطلحات موضوعية: Male, Meat, biology, Sample (material), Water, Vicugna pacos, Animal science, otorhinolaryngologic diseases, biology.domesticated_animal, Water holding capacity, Animals, Muscle, Skeletal, Camelids, New World, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::270f44c9991dc444aa744dffcdb0062d
https://pubmed.ncbi.nlm.nih.gov/30658163

المؤلفون: Stephanie M. Fowler, Leigh Schmidtke, David L. Hopkins, Bridgette G. Logan, Stephen Morris

المصدر: Meat Science. 160:107970

مصطلحات موضوعية: Food fraud, Color, Poaceae, Spectrum Analysis, Raman, Subcutaneous fat, Cattle feeding, symbols.namesake, 0404 agricultural biotechnology, Animals, Food science, Chemical composition, Production system, Chemistry, Fatty Acids, Australia, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, beta Carotene, Animal Feed, 040401 food science, 040201 dairy & animal science, Diet, Red Meat, symbols, Cattle, Composition (visual arts), Fatty acid composition, Edible Grain, Raman spectroscopy, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e453bd2c11bed65aa2dfb8c159107ef8
https://doi.org/10.1016/j.meatsci.2019.107970