P. Franks

Effect of methyl jasmonate and p-coumaric acid on anthocyanin composition in a sweet potato cell suspension culture

N. Plata, I. Konczak-Islam, S. Jayram, 2003 .

Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review

P. Franks, A. A. Bekhit, A. Carne, 2014 .

Exogenous Proteases for Meat Tenderization

A. Bekhit, P. Franks, A. A. Bekhit, 2014, Critical reviews in food science and nutrition.

Why is muscle metabolism important for red meat quality? An industry perspective

P. Franks, D. Hopkins, R. Warner, 2014 .