M. Agnew

发表

Factors affecting the variation in fatty acid concentrations in lean beef from grass‐fed cattle in New Zealand and the implications for human health

C. Morris, S. Knowles, J. West, 2003 .

Conjugated linoleic acid concentration (CLA) in the m. longissimus thoracis of the offspring of Romney ewes screened for high and low CLA in their milkfat

M. Tavendale, A. Death, T. Knight, 2004 .

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

K. Fraser, N. Cox, G. Lane, 2006 .

Analytical Methods for Meat and Meat Products

D. Frost, O. A. Young, M. Agnew, 2012 .

Comparative evaluation of miniaturized and conventional NIR spectrophotometer for estimation of fatty acids in cheeses.

M. M. Reis, M. G. Reis, M. Agnew, 2022, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Composition of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant and follow-on formulae

C. Prosser, D. Lowry, M. Agnew, 2008, International journal of food sciences and nutrition.

Genetic parameters of plasma and ruminal volatile fatty acids in sheep fed alfalfa pellets and genetic correlations with enteric methane emissions1

J. McEwan, K. Dodds, P. Janssen, 2019, Journal of animal science.

Carcass characteristics and meat quality of commercial lambs reared in different forage systems

P. Silcock, C. Realini, N. Schreurs, 2020, Livestock Science.

Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand.

C. Realini, P. Johnson, C. Moon, 2021, Meat science.

Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition

S. McCoard, M. Farouk, C. Realini, 2022, Foods.

Postprandial lipemic response in dairy-avoiding females following an equal volume of sheep milk relative to cow milk: A randomized controlled trial

L. Day, A. Subbaraj, D. Cameron-Smith, 2023, Frontiers in Nutrition.

C. Akoh, J. Gittelsohn, U. Raychaudhuri, 2008 .

Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration.

A. Ross, M. Farouk, M. Staincliffe, 2022, Journal of proteomics.

On-line prediction of lamb fatty acid composition by visible near infrared spectroscopy.

Ian J Yule, I. Yule, Reddy R Pullanagari, 2015, Meat science.

Conjugated linoleic and trans-vaccenic acids in grass-fed beef and lamb

R. Purchas, C. A. Morris, T. Knight, 2003 .