R.A. Lawrie - Concepedia

Author

R.A. Lawrie

Also Known As

R A LAWRIE, R A Lawrie, R LAWRIE, R. A. LAWRIE, R. A. LAWRIE†, R. A. Lawrie, R. Lawrie, R.A. LAWRIE, R.A. Lawrie, RA LAWRIE

148

Publications

4.2K

Citations

H-Index

106

Concepts

All Affiliations

University of Nottingham Loughborough University University of Cambridge

About

R.A. Lawrie is an author at University of Nottingham specializing in physiology, meat science, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	52	1.7K
2	Medicine	18	24	772
3	Engineering	12	13	347
4	Education	10	10	360
5	Natural Sciences	6	6	169

R.A. Lawrie

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
The activity of the cytochrome system in muscle and its relation to myoglobin R.A. Lawrie Biochemical Journal	1953	137
Physiological stress in relation to dark‐cutting beef R.A. Lawrie Journal of the Science of Food and Agriculture Animal PhysiologyAnimal PerformanceAnimal ScienceStressPhysiology	1958	127
Functional aspects of blood plasma proteins. Nazlin K. Howell, R.A. Lawrie International Journal of Food Science & Technology	1984	96
Some observations on factors affecting myoglobin concentrations in muscle R.A. Lawrie The Journal of Agricultural Science Muscle FunctionDraught HorseMammalian PhysiologyEducationAnimal Study	1950	93
The problem of dark-cutting beef R.A. Lawrie Meat Science Animal ScienceAgricultural EconomicsDark-cutting BeefAnimal ProductionFood Quality	1982	84
The onset of rigor mortis in various muscles of the draught horse R.A. Lawrie The Journal of Physiology Draught HorseEducationAnatomyOrthopaedic SurgeryKinesiology	1953	76
Biochemical Differences between Red and White Muscle R.A. Lawrie Nature Muscle FunctionKinesiologyMuscle InjurySkeletal MusclePhysiology	1952	74
Release of lysosomal enzymes during post mortem conditioning and their relationship to tenderness T. R. Dutson, R.A. Lawrie International Journal of Food Science & Technology Muscle FunctionLysosomal Storage DiseaseGynecologyMeat QualityReproductive Endocrinology	1974	62
Accelerated processing of meat R.A. Lawrie Meat Science Meat PackagingBiomanufacturingAccelerated ProcessingFood EngineeringMeat Quality	1987	62
The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage John E. Owen, R.A. Lawrie International Journal of Food Science & Technology Lipid AnalysisNutritionMuscle FunctionRedox BiologyHigh Ultimate Ph	1975	60

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