L.J. Farmer

Responses of two genotypes of chicken to the diets and stocking densities typical of UK and ‘Label Rouge’ production systems: I. Performance, behaviour and carcass composition

P.D. Lewis, G. C. Perry, L.J. Farmer et al. · Meat Science · 1997 · 169 citations

Animal Performance, Nutrition, Engineering +9

Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid

L.J. Farmer, Donald S. Mottram, Frank B. Whitfield · Journal of the Science of Food and Agriculture · 1989 · 142 citations

Lipid Analysis, Engineering, Flavoromics +18

Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Rene Beattie, Steven Bell, L.J. Farmer et al. · Meat Science · 2003 · 134 citations

Spectroscopic Method, Food Authentication, Food Quality +8

Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

L.J. Farmer, Donald S. Mottram · Journal of the Science of Food and Agriculture · 1990 · 134 citations

Lipid Analysis, Flavoromics, Food Analysis +18

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Jerrad F. Legako, J.C. Brooks, T. G. O’Quinn et al. · Meat Science · 2014 · 117 citations

Nutrition, Consumer Palatability Scores, Food Composition +5