S. Fowler

发表

Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins.

H. Schmidt, D. Hopkins, S. Fowler, 2018, Meat science.

Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide

Mario E. Palendeng, S. Thennadil, P. McGilchrist, 2020, IEEE Sensors Journal.

Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef.

Bridgette G. Logan, L. Schmidtke, D. Hopkins, 2020, Meat science.

Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models

Bridgette G. Logan, L. Schmidtke, D. Hopkins, 2020 .

The development and validation of a probe to measure meat quality traits

S. Fowler, 2015 .

PREDICTION OF PURGE FROM OVINE SEMIMEMBRANOSUS USING RAMAN SPECTROSCOPY

H. Schmidt, S. Fowler, P. Wynn, 2015 .

Investigation of chemical composition of meat using spatially off-set Raman spectroscopy.

P. Torley, E. Blanch, D. Hopkins, 2019, The Analyst.

Red meat (beef and sheep) products for an ageing population: a review

D. Hopkins, B. Holman, S. Fowler, 2020 .

Differentiating various beef cuts using spatially offset Raman spectroscopy

P. Torley, E. Blanch, D. Hopkins, 2020 .

Fatty acid composition of retail cuts from carcases from grass fed lambs

D. Hopkins, S. Fowler, S. Morris, 2018 .

The effect of forage type on lamb carcass traits, meat quality and sensory traits.

M. Friend, D. Hopkins, B. Holman, 2016, Meat science.

There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank.

D. Hopkins, B. Holman, S. Fowler, 2022, Meat science.

Are shear force methods adequately reported?

D. Hopkins, B. Holman, S. Fowler, 2016, Meat science.

Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin.

D. Hopkins, S. Fowler, S. Morris, 2021, Meat science.

Estimation of cattle age using visible-near-infrared scans of hides

Mario E. Palendeng, S. Thennadil, P. McGilchrist, 2018 .

Korean Journal for Food Science of Animal Resources

D. Hopkins, S. Fowler, 2018 .

Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device.

H. Schmidt, D. Hopkins, S. Fowler, 2015, Meat science.

Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging.

Lixian Zhu, D. Hopkins, S. Fowler, 2020, Meat science.

Imaging of Intact Ovine m. semimembranosus by Confocal Raman Microscopy

Matteo Ottoboni, Stephanie M. Fowler, Bayden R. Wood, 2015, Food and Bioprocess Technology.

The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?

D. Hopkins, S. Fowler, J. Claus, 2017, Meat science.

Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum.

Heinar Schmidt, Peter Wynn, H. Schmidt, 2014, Meat science.

Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy.

Heinar Schmidt, Peter Wynn, H. Schmidt, 2014, Meat science.

Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs.

D. Hopkins, S. Fowler, S. Morris, 2019, Meat science.

Maintaining the appeal of Australian lamb to the modern consumer

G. Melville, D. Pethick, D. Hopkins, 2018 .

Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems.

L. Schmidtke, D. Hopkins, S. Fowler, 2022, Meat science.

Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy.

G. Nychas, Lemonia-Christina Fengou, S. Fowler, 2023, Meat science.

Authenticating common Australian beef production systems using Raman spectroscopy

Stephanie M. Fowler, Leigh M. Schmidtke, David L. Hopkins, 2021 .

Classification of Southern Australian Grass- and Grain-Fed Beef

L. Schmidtke, D. Hopkins, S. Fowler, 2021, Food Analytical Methods.

Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR.

P. McGilchrist, D. Hopkins, S. Fowler, 2020, Meat science.

Can Raman spectroscopy predict beef meat and eating quality traits

H. Schmidt, D. Hopkins, S. Fowler, 2017 .

Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum.

D. Hopkins, K. Bailes, B. Holman, 2023, Meat science.

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

D. Hopkins, K. Bailes, B. Holman, 2022, Veterinary and animal science.

Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy.

Heinar Schmidt, Peter Wynn, H. Schmidt, 2015, Meat science.

The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne.

D. Hopkins, B. Holman, R. Hayes, 2021, Meat science.

Are shear force methods adequately reported?

D. Hopkins, B. Holman, S. Fowler, 2016, Meat science.

Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device.

D. Hopkins, S. Fowler, S. Morris, 2020, Meat science.