Owen Young
机构: School of Science AUT University (retired)
每年引用次数
引用次数
引用: 6,119
H-指数: 41
I10-指数 : 76
出版物: 110
Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor?
O.A. Young , T.J. Braggins
Meat Science 35 ( 2) 213 -222
64
1993
The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausages
D.H.N. Sadler , O.A. Young
Meat Science 35 ( 2) 259 -268
11
1993
Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre type
O.A. Young , P.J. Torley , D.H. Reid
Meat Science 32 ( 1) 45 -63
34
1992
The use of proteases from extreme thermophiles for meat tenderisation
S.-A. Wilson , O.A. Young , T. Coolbear , R.M. Daniel
Meat Science 32 ( 1) 93 -103
25
1992
Pyridinoline in ovine intramuscular collagen.
O.A. Young , T.J. Braggins , G.J. Barker
Meat Science 37 ( 2) 297 -303
27
1994
The effects of antifreeze proteins on chilled and frozen meat
S.R. Payne , D. Sandford , A. Harris , O.A. Young
Meat Science 37 ( 3) 429 -438
123
1994
Rheological changes during isothermal holding of salted beef homogenates.
P.J. Torley , O.A. Young
Meat Science 39 ( 1) 23 -34
16
1995
The biochemical basis of fibre types in bovine muscle.
O.A. Young
Meat Science 11 ( 2) 123 -137
17
1984
Effect of castration on bovine muscle composition
O.A. Young , J.J. Bass
Meat Science 11 ( 2) 139 -156
36
1984
Effect of zeranol on bull muscle fibre composition.
O.A. Young , D.M. Foote , J.J. Bass
Meat Science 16 ( 3) 189 -197
1
1986
Further studies on bovine muscle composition
O.A. Young , D.M. Foote
Meat Science 11 ( 3) 159 -170
19
1984
Effects of sugars on post-mortem glycolysis in bovine muscle mince.
O.A. Young , S.M. Humphrey , D.J.C. Wild
Meat Science 23 ( 3) 211 -225
14
1988
Near infrared spectroscopy as an on-line method to quantitatively determine glycogen and predict ultimate pH in pre rigor bovine M. longissimus dorsi.
D. Lomiwes , M.M. Reis , E. Wiklund , O.A. Young
Meat Science 86 ( 4) 999 -1004
23
2010
The development of meat tenderness is likely to be compartmentalised by ultimate pH.
D. Lomiwes , M.M. Farouk , G. Wu , O.A. Young
Meat Science 96 ( 1) 646 -651
84
2014
The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.
D. Lomiwes , S.M. Hurst , P. Dobbie , D.A. Frost
Meat Science 97 ( 4) 548 -557
33
2014
Small heat shock proteins and their role in meat tenderness: A review
D. Lomiwes , M.M. Farouk , E. Wiklund , O.A. Young
Meat Science 96 ( 1) 26 -40
79
2014
Small heat shock proteins and toughness in intermediate pHu beef
D. Lomiwes , M.M. Farouk , D.A. Frost , P.M. Dobbie
Meat Science 95 ( 3) 472 -479
30
2013
Effect of Several Sugars on Consumer Perception of Cured Sheepmeat
O.A. Young , T.L. Cummings , N.S. Binnie
Journal of Food Science 74 ( 5)
6
2009
Use of species other than oak to flavor wine: an exploratory survey.
O.A. Young , M. Kaushal , J.D. Robertson , H. Burns
Journal of Food Science 75 ( 9)
10
2010
Evaluation of cleaning procedures for allergen control in a food industry environment.
X. Wang , O.A. Young , D.P. Karl
Journal of Food Science 75 ( 9)
20
2010