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 · 233 citations

Agriculture, Biochemistry, Food Science +13

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 · 159 citations

Agriculture, Biotechnology, Food Science +16

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 · 155 citations · Full text

Agriculture, Animal Sciences, Food Science +15

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

Agriculture, Biochemistry, Food Science +16

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 · 135 citations

Agriculture, Chemistry, Food Science +12