Anita Sikes - Concepedia

Author

Anita Sikes

Commonwealth Scientific and Industrial Research Organisation ORCID

Also Known As

, A. Sikes, A.L. Sikes, Anita L. Sikes, Anita Sikes

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Commonwealth Scientific and Industrial Research Organisation Agriculture and Food Animal, Food and Health Sciences

About

Anita Sikes is an author at Commonwealth Scientific and Industrial Research Organisation specializing in health sciences, meat science, and mechanical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	391
2	Education	1	1	27
3	Engineering	1	1	54
4	Medicine	1	1	29
5	Applied Physiology	1	1	54

Anita Sikes

Publications

604

Citations

H-Index

Page 1

	Year	Citations
Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters Anita Sikes, Aarti B. Tobin, Ron K. Tume Innovative Food Science & Emerging Technologies High Hydrostatic PressureMechanical EngineeringCook LossHigh PressureFood Engineering	2009	179
Effect of background colour on the distribution of astaxanthin in black tiger prawn (Penaeus monodon): Effective method for improvement of cooked colour R.K. Tume, Anita Sikes, Simon Tabrett, Aquaculture BiologyCooked ColourBackground ColourPenaeus Monodon	2009	122
A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment Anita Sikes, Eva Tornberg, Ron K. Tume Meat Science High Pressure–heat TreatmentMechanical EngineeringMeat ScienceMeat QualityPost-rigor Beef	2009	91
Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound Anita Sikes, Raymond Mawson, Janet Stark, Ultrasonics Sonochemistry Medical UltrasoundMuscle FunctionKinesiologyEngineeringMuscle Injury	2014	54
Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure Anita Sikes, Ron K. Tume Meat Science Meat PackagingHigh Hydrostatic PressureBeef SteaksMechanical EngineeringFood Processing	2013	43
High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt Ying Zhou, Peter Watkins, Maeva Cochet‐Broch, Food Control High PressureFood EngineeringSodium-reduced Chicken SausageMeat QualityFood Quality	2021	32
Enriching M. sternomandibularis with -tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing R.K. Tume, Anita Sikes, Stephen B. Smith Meat Science Lipid AnalysisNutritionLipid NutritionHigh-pressure ProcessingPhysiology	2009	29
Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin Anita Sikes, R.H. Jacob, Bruce D’Arcy, Food Research International Animal PhysiologyMechanobiologyMuscle FibresMuscle FunctionMuscle Injury	2016	27
Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside Tomás Bolumar, Bo-Anne Rohlík, Janet Stark, Foods Low Field StrengthElectrical EngineeringHealth SciencesBeef TopsideMeat Quality Parameters	2022	14
The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage Ciara K. McDonnell, Adam G. Fitzgerald, P. E. BURT, Innovative Food Science & Emerging Technologies Mechanical EngineeringFood PreservationMeat QualityInstantaneous High PressuresFood Technology	2021	13

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