G. Rose

Sheep category can be classified using machine learning techniques applied to fatty acid profiles derivatised as trimethylsilyl esters

D. Clifford, F. Dunshea, D. Pethick, 2010 .

A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats.

F. Dunshea, D. Pethick, R. Warner, 2012, Meat science.

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

D. Pethick, A. Ball, R. Warner, 2014, Meat science.

Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs.

F. Dunshea, D. Pethick, R. Warner, 2010, Meat science.

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

R. Warner, R. Behrendt, D. Frank, 2016 .