| Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions N Matan, H Rimkeeree, AJ Mawson, P Chompreeda, V Haruthaithanasan, ... International journal of food microbiology 107 (2), 180-185, 2006 | 560 | 2006 |
| Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues JH Chiang, SM Loveday, AK Hardacre, ME Parker Food Structure 19, 100102, 2019 | 294 | 2019 |
| Moisture sorption isotherms for paper and paperboard in food chain conditions ME Parker, JE Bronlund, AJ Mawson Packaging Technology and Science: An International Journal 19 (4), 193-209, 2006 | 99 | 2006 |
| Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction JH Chiang, GT Eyres, PJ Silcock, AK Hardacre, ME Parker Food Research International 123, 642-649, 2019 | 52 | 2019 |
| Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐and exoproteases JH Chiang, SM Loveday, AK Hardacre, ME Parker International journal of food science & technology 54 (1), 111-120, 2019 | 47 | 2019 |
| Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives JH Chiang, AK Hardacre, ME Parker Journal of food science 85 (3), 567-575, 2020 | 31 | 2020 |
| Effect of slaughter age between 5 to 14 months of age on the quality of sheep meat. GA Mashele, ME Parker, NM Schreurs | 16 | 2017 |
| Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II–application in sausages JH Chiang, AK Hardacre, ME Parker International Journal of Food Science & Technology 55 (3), 1207-1217, 2020 | 15 | 2020 |
| Drivers of palatability for cats and dogs—What it means for pet food development PE Watson, DG Thomas, EN Bermingham, NM Schreurs, ME Parker Animals 13 (7), 1134, 2023 | 13 | 2023 |
| Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins: part I–Effect of moisture content JH Chiang, AK Hardacre, ME Parker International Journal of Food Science & Technology 55 (2), 649-659, 2020 | 13 | 2020 |
| Investigating the Palatability of Lamb and Beef Components Used in the Production of Pet Food for Cats P Watson, D Thomas, A Hoggard, M Parker, N Schreurs Animals 10 (4), 558, 2020 | 1 | 2020 |
| 3D printing of meat J Kim, P Middlewood, S Deb Choudhury, J Mills, T Hicks, M Parker, ... AgResearch, 2024 | | 2024 |
| Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. CJH Chiang JieHong, GT Eyres, PJ Silcock, AK Hardacre, ME Parker | | 2019 |
| Design of a process for the manufacture of beef stock: a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Technolgy at … ME Parker Massey University, 2014 | | 2014 |
| SLAUGHTER AGE OF 5, 8 & 14 MONTHS ON THE QUALITY OF SHEEP MEAT NM Schreurs, GA Mashele, ME Parker | | |
| CHANGES IN MEAT FLAVOUR VOLATILE PROFILES OF BEEF BONE HYDROLYSATES DURING MAILLARD REACTION JH Chiang, SM Loveday, G Eyres, A Hardacre, M Parker | | |
