N.F.S. Gault

The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH

N.F.S. Gault · Meat Science · 1985 · 135 citations

Animal Physiology, Muscle Function, Health Sciences +8

Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice

Nurul Ulfah Karim, Terry Kennedy, Mark Linton et al. · Food Control · 2010 · 66 citations

High Pressure Processing, Fish Farming, Melanogrammus Aeglefinus +1

Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH

Madaraboina Venkateswara Rao, N.F.S. Gault, S. Kennedy · Meat Science · 1989 · 55 citations

Animal Physiology, Muscle Function, Kinesiology +12

Spatial and temporal trends in heavy metal concentrations in mussels from Northern Ireland coastal waters

N.F.S. Gault, E.L.C. Tolland, Jason G. Parker · Marine Biology · 1983 · 51 citations

Environmental Chemistry, Engineering, Temporal Trends +8

The influence of fibre-type composition and associated biochemical characteristics on the acid buffering capacities of several beef muscles

Madaraboina Venkateswara Rao, N.F.S. Gault · Meat Science · 1989 · 50 citations

Animal Physiology, Nutrition, Kinesiology +12