James D. Morton - Concepedia

Author

James D. Morton

Also Known As

Adnan A. Bekhit, J D Morton, J Morton, J. D. MORTON, J. D. Morton, J. Morton, J.D Morton, J.D. Morton, JAMES D. MORTON, JD Morton

273

Publications

6.6K

Citations

H-Index

172

Concepts

All Affiliations

Lincoln University AgResearch University of Otago University of Canterbury Riddet Institute

About

James D. Morton is an author at Lincoln University specializing in health sciences, physiology, and animal science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	24	1.3K
2	Engineering	16	22	927
3	Medicine	16	22	750
4	Natural Sciences	11	12	336
5	Education	9	9	512

James D. Morton

121

Publications

4.8K

Citations

H-Index

Page 1

	Year	Citations
Cooking‐Induced Protein Modifications in Meat Tzer‐Yang Yu, James D. Morton, Stefan Clerens, Comprehensive Reviews in Food Science and Food Safety	2016	226
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, Comprehensive Reviews in Food Science and Food Safety	2019	153
Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective Zuhaib F. Bhat, James D. Morton, Susan L. Mason, Comprehensive Reviews in Food Science and Food Safety	2018	149
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, Food Chemistry Beef PattiesFood AnalysisPhysiologyOxidative ProcessesNatural Antioxidants	2003	142
The application of pulsed electric field as a sodium reducing strategy for meat products Zuhaib F. Bhat, James D. Morton, Susan L. Mason, Food Chemistry ElectrometallurgyElectrical EngineeringMeat PackagingHealth SciencesMeat Products	2019	132
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows Zuhaib F. Bhat, James D. Morton, Xin Zhang, Food Research International NutritionSous-vide CookingDairy CowsAnimal ScienceAnimal Nutrition	2019	96
Emerging processing technologies for improved digestibility of muscle proteins Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, Trends in Food Science & Technology BiomanufacturingBiotechnologyAlternative Protein SourceProtein EngineeringProtein Refolding	2021	91
Photosynthate costs associated with the utilization of different nitrogen–forms: influence on the carbon balance of plants and shoot–root biomass partitioning Ayalsew Zerihun, Bruce A. McKenzie, James D. Morton New Phytologist EngineeringBotanyAgricultural EconomicsN AssimilationPrimary Production	1998	89
Intermuscular variation in tenderness: association with the ubiquitous and muscle-specific calpains. M.A. Ilian, James D. Morton, Matthew Kent, Journal of Animal Science Various BovineMuscle FunctionEngineeringOrthopaedic SurgeryMuscle Physiology	2001	80
3D printing: Development of animal products and special foods Zuhaib F. Bhat, James D. Morton, Sunil Kumar, Trends in Food Science & Technology Novel FoodDigital FabricationBioprintingFood Engineering3D Bioprinting	2021	77

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