| Role of calpain system in meat tenderness: A review ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Food Science and Human Wellness 7 (3), 196-204, 2018 | 236 | 2018 |
| Cooking‐induced protein modifications in meat TY Yu, JD Morton, S Clerens, JM Dyer Comprehensive Reviews in Food Science and Food Safety 16 (1), 141-159, 2017 | 231 | 2017 |
| The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties AED Bekhit, GH Geesink, MA Ilian, JD Morton, R Bickerstaffe Food Chemistry 81 (2), 175-187, 2003 | 222 | 2003 |
| Current and future prospects for the use of pulsed electric field in the meat industry ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Critical Reviews in Food Science and Nutrition 59 (10), 1660-1674, 2019 | 198 | 2019 |
| Applied and emerging methods for meat tenderization: A comparative perspective ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Comprehensive Reviews in Food Science and Food Safety 17 (4), 841-859, 2018 | 170 | 2018 |
| Intermuscular variation in tenderness: Association with the ubiquitous and muscle-specific calpains MA Ilian, JD Morton, MP Kent, CE Le Couteur, J Hickford, R Cowley, ... Journal of Animal Science 79 (1), 122-132, 2001 | 167 | 2001 |
| Ammonium can stimulate nitrate and nitrite reductase in the absence of nitrate in Clematis vitalba RA Bungard, A Wingler, JD Morton, M Andrews, MC Press, JD Scholes Plant, Cell & Environment 22 (7), 859-866, 1999 | 148 | 1999 |
| Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest ZF Bhat, JD Morton, SL Mason, AEDA Bekhit, HF Bhat Comprehensive Reviews in Food Science and Food Safety 18 (4), 1192-1208, 2019 | 144 | 2019 |
| Metmyoglobin reducing activity and colour stability of ovine longissimus muscle AED Bekhit, GH Geesink, JD Morton, R Bickerstaffe Meat science 57 (4), 427-435, 2001 | 121 | 2001 |
| The application of pulsed electric field as a sodium reducing strategy for meat products ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Food Chemistry 306, 125622, 2020 | 120 | 2020 |
| Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies RD Warner, TL Wheeler, M Ha, X Li, AED Bekhit, J Morton, R Vaskoska, ... Meat science 185, 108657, 2022 | 119 | 2022 |
| Thermal processing implications on the digestibility of meat, fish and seafood proteins ZF Bhat, JD Morton, AEDA Bekhit, S Kumar, HF Bhat Comprehensive Reviews in Food Science and Food Safety 20 (5), 4511-4548, 2021 | 117 | 2021 |
| The fourth industrial revolution in the food industry—part II: Emerging food trends A Hassoun, AED Bekhit, AR Jambrak, JM Regenstein, F Chemat, ... Critical Reviews in Food Science and Nutrition 64 (2), 407-437, 2024 | 116 | 2024 |
| Pre-rigor infusion with kiwifruit juice improves lamb tenderness J Han, JD Morton, AED Bekhit, JR Sedcole Meat Science 82 (3), 324-330, 2009 | 113 | 2009 |
| Medical treatment of cataract TY Toh, J Morton, J Coxon, MJ Elder Clinical & Experimental Ophthalmology 35 (7), 664-671, 2007 | 107 | 2007 |
| Photosynthate costs associated with the utilization of different nitrogen–forms: influence on the carbon balance of plants and shoot–root biomass partitioning A Zerihun, BA McKENZIE, JD Morton The New Phytologist 138 (1), 1-11, 1998 | 107 | 1998 |
| Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses JD Morton, R Bickerstaffe, MP Kent, E Dransfield, GM Keeley Meat Science 52 (1), 71-79, 1999 | 103 | 1999 |
| Effects of stress and high voltage electrical stimulation on tenderness of lamb m. longissimus GH Geesink, MHD Mareko, JD Morton, R Bickerstaffe Meat Science 57 (3), 265-271, 2001 | 102 | 2001 |
| Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows ZF Bhat, JD Morton, X Zhang, SL Mason, AEDA Bekhit Food Research International 127, 108708, 2020 | 97 | 2020 |
| Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe AEDA Bekhit, JD Morton, CO Dawson, JH Zhao, HYY Lee Food Chemistry 117 (2), 318-325, 2009 | 90 | 2009 |
Alaa BekhitProfessor of Food Science, University of OtagoEmail verificata su otago.ac.nz