B. Wilkinson

发表

Gross and true ileal digestible amino acid contents of several animal body proteins and their hydrolysates.

H. Singh, P. Moughan, S. Rutherfurd, 2013, Meat science.

Alginate increases water stability whilst maintaining diet digestibility in farmed saltwater crocodiles ().

P. Morel, T. Wester, B. Wilkinson, 2017, Journal of animal science.

Concentrations in beef and lamb of taurine, carnosine, coenzyme Q(10), and creatine.

S. Rutherfurd, R. Purchas, B. Wilkinson, 2004, Meat science.

A comparison of the nutrient content of uncooked and cooked lean from New Zealand beef and lamb

R. Purchas, B. Wilkinson, Fiona Carruthers, 2014 .

Effects of dietary components including garlic on concentrations of skatole and indole in subcutaneous fat of female pigs.

P. Morel, R. Purchas, B. Wilkinson, 2011, Meat science.

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs.

W. Hendriks, P. Morel, R. Purchas, 2008, Journal of animal science.

Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle.

S. Rutherfurd, R. Purchas, B. Wilkinson, 2004, Meat science.

Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage

D. Simcock, R. Purchas, B. Wilkinson, 2003 .

Ovine antimicrobial peptides: new products from an age-old industry

P. Yu, B. Wilkinson, R. C. Anderson, 2004 .

Pork storage and shelf life

R. Purchas, B. Wilkinson, Y. Cottam, 2009 .

Effect of lipid type on growth performance, meat quality and the content of long chain n-3 fatty acids in pork meat.

P. Morel, R. Purchas, B. Wilkinson, 2013, Meat science.

1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperatures.

R. Chong, B. Wilkinson, T. Ngapo, 1996, Meat science.

Ultrastructural changes of myofibrillar protein gelled with 1,5-glucono-δ-lactone at chilled temperatures.

R. Chong, B. Wilkinson, T. Ngapo, 1996, Meat science.

The unexpected behaviour of 1,5-glucono-δ-lactone-induced myosin gels upon dialysis

R. Chong, B. Wilkinson, T. Ngapo, 1996 .

A comparison of the trans fatty acid content of uncooked and cooked lean meat, edible offal and adipose tissue from New Zealand beef and lamb

R. Purchas, B. Wilkinson, Fiona Carruthers, 2015 .

Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality.

P. Morel, R. Purchas, B. Wilkinson, 2007, Meat science.

The production of pork with garlic flavour notes using garlic essential oil.

P. Morel, R. Purchas, B. Wilkinson, 2010, Meat science.

Formula optimization for garlic and pepper-flavoured puffed snacks

B. Wilkinson, W. Wangcharoen, T. Ngarmsak, 2006 .

A new method for characterising oxygen consumption in liquid foods

J. Bronlund, B. Wilkinson, T. Robertson, 2012 .

Dynamic rheological and microstructural properties of normal and waxy rice starch gels containing milk protein ingredients.

J. Bronlund, Y. Hemar, B. Wilkinson, 2009 .

Adsorption of milk proteins onto rice starch granules

J. Bronlund, Y. Hemar, B. Wilkinson, 2011 .

Protein quality in blood meal. II. The effect of processing on in vivo nitrogen digestibility in rats, protein solubility and FDNB-available lysine

P. Moughan, G. Dong, B. Wilkinson, 1999 .

Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions

A. Paterson, R. Purchas, B. Wilkinson, 2011 .

The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C.

P. Morel, R. Purchas, B. Wilkinson, 2014, Meat science.

The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork.

P. Morel, W. Hendriks, R. Purchas, 2006, Meat science.

Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore.

P. Morel, R. Purchas, B. Wilkinson, 2009, Meat science.

Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch

J. Bronlund, Y. Hemar, B. Wilkinson, 2008 .

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs.

P. Morel, W. Hendriks, R. Purchas, 2008, Journal of animal science.

Gold kiwifruit leather product development using Quality function deployment approach

Nantawan Therdthai, Kamolwan Jangchud, Anuvat Jangchud, 2010 .

Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q(10), and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion.

J. Busboom, R. Purchas, B. Wilkinson, 2006, Meat science.

Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review

J. Bronlund, Y. Hemar, S. Kasapis, 2011 .

Viscosity, Swelling and Starch Leaching During the Early Stages of Pasting of Normal and Waxy Rice Starch Suspensions Containing Different Milk Protein Ingredients

J. Bronlund, Y. Hemar, B. Wilkinson, 2007 .

The Product Design of Puffed Snacks by Using Quality Function Deployment (QFD) and Reverse Engineering (RE) Techniques

Wiwat Wangcharoen, Tipvanna Ngarmsak, Brian H.P. Wilkinson, 2006 .

Review of pork-quality studies in New Zealand

P. Morel, R. Purchas, B. Wilkinson, 2010 .

The Effects of Excluding Animal Products from the Diet on Sensory Properties of Pork from Pigs Grown in New Zealand as Assessed by Singaporean Panelists

P. Morel, R. Purchas, B. Wilkinson, 2009 .

Snack product consumer surveys: large versus small samples

Wiwat Wangcharoen, Tipvanna Ngarmsak, Brian H.P. Wilkinson, 2005 .