Ron K. Tume - Concepedia

Author

Ron K. Tume

Commonwealth Scientific and Industrial Research Organisation

Also Known As

RON K. TUME, Ron K. TUME, Ron K. Tume, Ron Tume

Publications

Citations

H-Index

Concepts

All Affiliations

Commonwealth Scientific and Industrial Research Organisation Texas A&M University

About

Ron K. Tume 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	5	5	517
2	Medicine	3	3	322
3	Engineering	1	1	74
4	Natural Sciences	1	1	74
5	Public Health	1	1	13

Ron K. Tume

Publications

722

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
Adiposity, fatty acid composition, and delta‐9 desaturase activity during growth in beef cattle Stephen B. Smith, D. K. Lunt, Ki Yong Chung, Animal Science Journal NutritionScd GeneOleic AcidBody CompositionAnimal Production	2006	178
Positional analysis of triacylglycerols from bovine adipose tissue lipids varying in degree of unsaturation Stephen B. Smith, Aijun Yang, Tom W. Larsen, Lipids Lipid AnalysisNutritionAgricultural EconomicsObesityMetabolic Syndrome	1998	104
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
Mechanisms of colour adaptation in the prawn <i>Penaeus monodon</i> Nicholas M. Wade, Mike Anderson, Melony J. Sellars, Journal of Experimental Biology EngineeringColour AdaptationOptogeneticsPhototropinCarotenoid	2011	74
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
Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork Bing Guo, Wangang Zhang, Ron K. Tume, Meat Science Animal PhysiologyProtein SecretionMolecular PhysiologySignal TransductionBiochemistry	2016	40
Lipid composition of Australian pork cuts 2005/2006 Andrew J. Sinclair, Sebastian Barone, T. Stobaus, Food Chemistry Lipid AnalysisNutritionBody CompositionHealth SciencesFood Composition	2010	13

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