Carolina E. Realini

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Articles (19)

Collaborators (9)

Damir Torrico

Senior Lecturer

Lincoln University

Nazimah Hamid

Professor of Food Science

University of Auckland

Polymeros Chrysochou

Aarhus University

Patrick Silcock

University of Otago

Ilke Uysal-Unalan

Aarhus University

Mohammad Mahbubul Hassan

Professor (Advanced Sustainable Materials)

University of the Arts London

UNITED KINGDOM

Miranda Mirosa

University of Otago

Graham Eyres

Associate Professor

University of Otago

Nicola Schreurs

Massey University

Carolina E. Realini

Research Interests

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Contact this professor

Articles (19)

Collaborators (9)

Damir Torrico

Nazimah Hamid

Polymeros Chrysochou

Patrick Silcock

Ilke Uysal-Unalan

Mohammad Mahbubul Hassan

Miranda Mirosa

Graham Eyres

Nicola Schreurs

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Carolina E. Realini

Research Interests

Explore related searches

Contact this professor

Articles (19)

Determinants of Purchase Intention for Meat-Based Chilled Ready Meals in New Zealand: A Consumer Behaviour Perspective

Forage Turnip (<i>Brassica rapa</i> L.) as a Dietary Supplement to Improve Meat Quality

Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers

Tailoring meat products for the elderly: A comprehensive review

Bioplastic packaging for fresh meat and fish

A peptidomic approach to discover the potential biomolecular signatures discriminating in-bag dry- and wet-aged lamb

Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium-sensing receptor activity

Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America

Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal

Re-Veal the Beef Industry: Strategies to Produce High-Quality Beef From Young Cattle in Pastoral Systems

Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

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

Proteomic Profile of <i>M. longissimus thoracis</i> from Commercial Lambs Reared in Different Forage Systems

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

Fatty Acid Composition and Volatile Profile of <i>M. longissimus thoracis</i> from Commercial Lambs Reared in Different Forage Systems

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

Collaborators (9)

Damir Torrico

Nazimah Hamid

Polymeros Chrysochou

Patrick Silcock

Ilke Uysal-Unalan

Mohammad Mahbubul Hassan

Miranda Mirosa

Graham Eyres

Nicola Schreurs

How do I reach out?

Meet Kite AI