R.K. Tume - Concepedia

Author

R.K. Tume

Commonwealth Scientific and Industrial Research Organisation

Also Known As

R K Tume, R. K. TUME, R. K. Tume, R.K Tume, R.K. Tume, RONALD K. TUME, Ronald K Tume, Ronald K. Tume, Ronald Keith Tume

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Commonwealth Scientific and Industrial Research Organisation The University of Melbourne Nanjing Agricultural University Animal, Food and Health Sciences University of New England

About

R.K. Tume is an author at Commonwealth Scientific and Industrial Research Organisation specializing in medicine, metabolism, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	17	505
2	Education	11	11	746
3	Health Sciences	10	12	309
4	Natural Sciences	3	3	146
5	Engineering	2	2	72

R.K. Tume

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement Aijun Yang, María Cecilia Lanari, Michael Brewster, Meat Science Animal PhysiologyNutritionVitamin E SupplementAnimal NutritionAnimal Science	2002	222
Stress Effects on Meat Quality: A Mechanistic Perspective Tong Xing, Feng Gao, R.K. Tume, Comprehensive Reviews in Food Science and Food Safety	2018	218
Effect of vitamin E supplementation on α-tocopherol and β-carotene concentrations in tissues from pasture- and grain-fed cattle Aijun Yang, Michael Brewster, María Cecilia Lanari, Meat Science Animal PhysiologyNutritionVitamin E SupplementationFeed UtilizationAnimal Nutrition	2002	171
The assessment of pre-slaughter and slaughter treatments of livestock by measurement of plasma constituents—A review of recent work F.D. Shaw, R.K. Tume Meat Science NutritionPlasma Constituents—a ReviewRecent WorkAllergyAnimal Science	1992	148
Fatty acid indices of stearoyl-CoA desaturase do not reflect actual stearoyl-CoA desaturase enzyme activities in adipose tissues of beef steers finished with corn-, flaxseed-, or sorghum-based diets1 S. L. Archibeque, D. K. Lunt, C Gilbert, Journal of Animal Science	2005	127
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
Δ<sup>9</sup> desaturase activity in bovine subcutaneous adipose tissue of different fatty acid compositiondesaturase activity in bovine subcutaneous adipose tissue of different fatty acid composition Aijun Yang, Tom W. Larsen, Stephen B. Smith, Lipids	1999	114
A new mechanism by which an H<sup>+</sup>concentration gradient drives the synthesis of adenosine triphosphate, pH jump, and adenosine triphosphate synthesis by the Ca<sup>2+</sup> dependent adenosine triphosphatase of sarcoplasmic reticulum Leopoldo de Meis, R.K. Tume Biochemistry Altmetric Attention ScoreMolecular BiologyPh JumpChemical BiologyCellular Physiology	1977	111
A comparison of fat composition of Japanese and long-term grain-fed Australian steers Aijun Yang, Tom W. Larsen, V.H. Powell, Meat Science Animal PhysiologyNutritionBody CompositionAnimal NutritionAnimal Science	1999	85
Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast Muhammad Ammar Khan, Sher Ali, Huijuan Yang, Food Chemistry Animal NutritionAnimal ScienceEducationPoultry FarmingDuck Breast	2018	65

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