| Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review KL Pearce, K Rosenvold, HJ Andersen, DL Hopkins Meat science 89 (2), 111-124, 2011 | 1080 | 2011 |
| Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review AEDA Bekhit, BWB Holman, SG Giteru, DL Hopkins Trends in Food Science & Technology 109, 280-302, 2021 | 564 | 2021 |
| Relationship between consumer ranking of lamb colour and objective measures of colour S Khliji, R Van de Ven, TA Lamb, M Lanza, DL Hopkins Meat Science 85 (2), 224-229, 2010 | 424 | 2010 |
| The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness IH Hwang, CE Devine, DL Hopkins Meat science 65 (2), 677-691, 2003 | 410 | 2003 |
| Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep DL Hopkins, RS Hegarty, PJ Walker, DW Pethick Australian Journal of Experimental Agriculture 46 (7), 879-884, 2006 | 338 | 2006 |
| Exogenous proteases for meat tenderization AA Bekhit, DL Hopkins, G Geesink, AA Bekhit, P Franks Critical reviews in food science and nutrition 54 (8), 1012-1031, 2014 | 294 | 2014 |
| Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies AEDA Bekhit, DL Hopkins, FT Fahri, EN Ponnampalam Comprehensive Reviews in Food Science and Food Safety 12 (5), 565-597, 2013 | 273 | 2013 |
| Causes and contributing factors to “dark cutting” meat: Current trends and future directions: A review EN Ponnampalam, DL Hopkins, H Bruce, D Li, G Baldi, AE Bekhit Comprehensive Reviews in Food Science and Food Safety 16 (3), 400-430, 2017 | 261 | 2017 |
| Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins M Ha, AEDA Bekhit, A Carne, DL Hopkins Food Chemistry 134 (1), 95-105, 2012 | 257 | 2012 |
| Long-term red meat preservation using chilled and frozen storage combinations: A review CEO Coombs, BWB Holman, MA Friend, DL Hopkins Meat science 125, 84-94, 2017 | 251 | 2017 |
| Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour BWB Holman, RJ van de Ven, Y Mao, CEO Coombs, DL Hopkins Meat Science 127, 57-62, 2017 | 237 | 2017 |
| Diverse lamb genotypes—2. Meat pH, colour and tenderness DL Hopkins, NM Fogarty Meat science 49 (4), 477-488, 1998 | 207 | 1998 |
| Genetic parameters for meat quality traits of Australian lamb meat SI Mortimer, JHJ Van der Werf, RH Jacob, DL Hopkins, L Pannier, ... Meat science 96 (2), 1016-1024, 2014 | 201 | 2014 |
| Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat DL Hopkins, JM Thompson Australian Journal of Agricultural Research 53 (2), 149-166, 2002 | 200 | 2002 |
| The impact of processing on sensory and objective measurements of sheep meat eating quality JM Thompson, DL Hopkins, DN D’souza, PJ Walker, SR Baud, ... Australian Journal of Experimental Agriculture 45 (5), 561-573, 2005 | 171 | 2005 |
| Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects R Suleman, Z Wang, RM Aadil, T Hui, DL Hopkins, D Zhang Meat Science 167, 108172, 2020 | 168 | 2020 |
| The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin DL Hopkins, JM Thompson Meat Science 57 (1), 1-12, 2001 | 163 | 2001 |
| Genotype and age effects on sheep meat production 3. Meat quality DL Hopkins, DF Stanley, LC Martin, ES Toohey, AR Gilmour Australian Journal of Experimental Agriculture 47 (10), 1155-1164, 2007 | 152 | 2007 |
| A research note on factors affecting the determination of myofibrillar fragmentation DL Hopkins, PJ Littlefield, JM Thompson Meat Science 56 (1), 19-22, 2000 | 151 | 2000 |
| Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness AEDA Bekhit, R van de Ven, V Suwandy, F Fahri, DL Hopkins Food and Bioprocess Technology 7, 3136-3146, 2014 | 127 | 2014 |
Benjamin W B HolmanNSW Department of Primary IndustriesVerified email at dpi.nsw.gov.au
