Ma Q - Search Results

1

The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.

Liu H, Li J, Zhang D, Hamid N, Liu D, Hua W, Du C, Ma Q, Gong H. Liu H, et al. Among authors: ma q. Food Res Int. 2023 Dec;174(Pt 1):113567. doi: 10.1016/j.foodres.2023.113567. Epub 2023 Oct 10. Food Res Int. 2023. PMID: 37986440

2

Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage.

Ma QL, Hamid N, Bekhit AE, Robertson J, Law TF. Ma QL, et al. Meat Sci. 2012 Dec;92(4):430-9. doi: 10.1016/j.meatsci.2012.05.006. Epub 2012 May 17. Meat Sci. 2012. PMID: 22682685

3

Seasonal changes in lipid, fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand.

Boulom S, Robertson J, Hamid N, Ma Q, Lu J. Boulom S, et al. Among authors: ma q. Food Chem. 2014 Oct 15;161:261-9. doi: 10.1016/j.foodchem.2014.04.007. Epub 2014 Apr 13. Food Chem. 2014. PMID: 24837949

4

Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).

Sotelo KA, Hamid N, Oey I, Gutierrez-Maddox N, Ma Q, Leong SY. Sotelo KA, et al. Among authors: ma q. Molecules. 2015 Mar 23;20(3):5223-38. doi: 10.3390/molecules20035223. Molecules. 2015. PMID: 25806548 Free PMC article.

5

Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida.

Balbas J, Hamid N, Liu T, Kantono K, Robertson J, White WL, Ma Q, Lu J. Balbas J, et al. Among authors: ma q. Food Chem. 2015 Nov 1;186:168-75. doi: 10.1016/j.foodchem.2015.03.079. Epub 2015 Mar 28. Food Chem. 2015. PMID: 25976807

6

Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts.

Zhou AY, Robertson J, Hamid N, Ma Q, Lu J. Zhou AY, et al. Among authors: ma q. Food Chem. 2015 Nov 1;186:319-25. doi: 10.1016/j.foodchem.2014.06.016. Epub 2014 Jun 12. Food Chem. 2015. PMID: 25976828

7

Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological analyses.

Sotelo KAG, Hamid N, Oey I, Pook C, Gutierrez-Maddox N, Ma Q, Ying Leong S, Lu J. Sotelo KAG, et al. Among authors: ma q. Food Chem. 2018 Feb 1;240:926-934. doi: 10.1016/j.foodchem.2017.08.017. Epub 2017 Aug 5. Food Chem. 2018. PMID: 28946363

8

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization.

Kebede B, Lee PY, Leong SY, Kethireddy V, Ma Q, Aganovic K, Eyres GT, Hamid N, Oey I. Kebede B, et al. Among authors: ma q. Foods. 2018 Oct 17;7(10):169. doi: 10.3390/foods7100169. Foods. 2018. PMID: 30336618 Free PMC article.

9

Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing.

Kantono K, Hamid N, Oey I, Wang S, Xu Y, Ma Q, Faridnia F, Farouk M. Kantono K, et al. Among authors: ma q. Food Res Int. 2019 Jul;121:1-11. doi: 10.1016/j.foodres.2019.03.020. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108729

10

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts.

Ma Q, Hamid N, Oey I, Kantono K, Farouk M. Ma Q, et al. Molecules. 2020 Jun 8;25(11):2665. doi: 10.3390/molecules25112665. Molecules. 2020. PMID: 32521814 Free PMC article.

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