| Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response … QL Ma, N Hamid, AED Bekhit, J Robertson, TF Law Microchemical Journal 111, 16-24, 2013 | 140 | 2013 |
| Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles F Faridnia, QL Ma, PJ Bremer, DJ Burritt, N Hamid, I Oey Innovative Food Science & Emerging Technologies 29, 31-40, 2015 | 131 | 2015 |
| Seasonal changes in lipid, fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand S Boulom, J Robertson, N Hamid, Q Ma, J Lu Food chemistry 161, 261-269, 2014 | 80 | 2014 |
| Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage QL Ma, N Hamid, AED Bekhit, J Robertson, TF Law Meat Science 92 (4), 430-439, 2012 | 70 | 2012 |
| Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats MF Qianli Ma,Nazimah Hamid,Indrawati Oey,Kevin Kantono,Farnaz Faridnia ... Innovative Food Science & Emerging Technologies, 2016 | 68 | 2016 |
| Seaweed minor constituents N Hamid, Q Ma, S Boulom, T Liu, Z Zheng, J Balbas, J Robertson Seaweed sustainability, 193-242, 2015 | 68 | 2015 |
| Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation CHZ Kong, N Hamid, Q Ma, J Lu, BG Wang, V Sarojini Lwt 84, 441-448, 2017 | 66 | 2017 |
| Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing K Kantono, N Hamid, I Oey, S Wang, Y Xu, Q Ma, F Faridnia, M Farouk Food research international 121, 1-11, 2019 | 57 | 2019 |
| Red cherries (Prunus avium var. Stella) processed by pulsed electric field–Physical, chemical and microbiological analyses KAG Sotelo, N Hamid, I Oey, C Pook, N Gutierrez-Maddox, Q Ma, ... Food chemistry 240, 926-934, 2018 | 53 | 2018 |
| Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts AY Zhou, J Robertson, N Hamid, Q Ma, J Lu Food Chemistry 186, 319-325, 2015 | 46 | 2015 |
| Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida J Balbas, N Hamid, T Liu, K Kantono, J Robertson, WL White, Q Ma, J Lu Food chemistry 186, 168-175, 2015 | 45 | 2015 |
| Consumers' perception and purchase behaviour of meat in China K Kantono, N Hamid, Q Ma, D Chadha, I Oey Meat science 179, 108548, 2021 | 39 | 2021 |
| Characterization and discrimination of key aroma compounds in pre-and postrigor roasted mutton by GC-O-MS, GC E-Nose and aroma recombination experiments H Liu, T Hui, F Fang, Q Ma, S Li, D Zhang, Z Wang Foods 10 (10), 2387, 2021 | 28 | 2021 |
| A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization B Kebede, PY Lee, SY Leong, V Kethireddy, Q Ma, K Aganovic, GT Eyres, ... Foods 7 (10), 169, 2018 | 22 | 2018 |
| Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing K Kantono, N Hamid, Q Ma, I Oey, M Farouk Food research international 141, 110092, 2021 | 18 | 2021 |
| Effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts K Kantono, N Hamid, I Oey, YC Wu, Q Ma, M Farouk, D Chadha Foods 9 (10), 1444, 2020 | 18 | 2020 |
| Pulsed electric field (PEF) processing of chilled and frozen-thawed lamb meat cuts: Relationships between sensory characteristics and chemical composition of meat K Kantono, N Hamid, D Chadha, Q Ma, I Oey, MM Farouk Foods 10 (5), 1148, 2021 | 16 | 2021 |
| Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella) SYL Kristine Ann Gualberto Sotelo, Nazimah Hamid, Indrawati Oey, Noemi ... molecules 20, 5223-5238, 2015 | 15 | 2015 |
| Consumer preference, behaviour and perception about lamb meat in China S Li, X Li, Q Ma, Z Wang, F Fang, D Zhang Meat Science 192, 108878, 2022 | 12 | 2022 |
| Vibrational spectroscopy and chemometrics for quantifying key bioactive components of various plum cultivars grown in New Zealand SM McIntyre, Q Ma, DJ Burritt, I Oey, KC Gordon, SJ Fraser‐Miller Journal of Raman Spectroscopy 51 (7), 1138-1152, 2020 | 10 | 2020 |
