James D. Morton

Cooking‐Induced Protein Modifications in Meat

Tzer‐Yang Yu, James D. Morton, Stefan Clerens et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 226 citations

Technological, Regulatory, and Ethical Aspects of <i>In Vitro</i> Meat: A Future Slaughter‐Free Harvest

Zuhaib F. Bhat, James D. Morton, Susan L. Mason et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 153 citations

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Zuhaib F. Bhat, James D. Morton, Susan L. Mason et al. · Comprehensive Reviews in Food Science and Food Safety · 2018 · 149 citations · Full text

The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties

Alaa El‐Din A. Bekhit, G.H. Geesink, M.A. Ilian et al. · Food Chemistry · 2003 · 142 citations · Full text

Beef Patties, Food Analysis, Physiology +11

The application of pulsed electric field as a sodium reducing strategy for meat products

Zuhaib F. Bhat, James D. Morton, Susan L. Mason et al. · Food Chemistry · 2019 · 132 citations

Electrometallurgy, Electrical Engineering, Meat Packaging +9