Search Results - Khatri, Yunus

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  1. 1
    Alterations in taste and smell associated with SARS-CoV-2: an exploratory study investigating food consumption and subsequent behavioural changes for those suffering from post-acute sequelae of COVID-19

    Alterations in taste and smell associated with SARS-CoV-2: an exploratory study investigating food consumption and subsequent behavioural changes for those suffering from post-acut... by Khatri, Yunus

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  2. 2
    Sensory quality of meat from crossbred boars in relation to their age and slaughter weight

    Sensory quality of meat from crossbred boars in relation to their age and slaughter weight by KOUŘIMSKÁ, Lenka, ČÍTEK, Jaroslav, ZADINOVÁ, Kateřina, OKROUHLÁ, Monika, PANOVSKÁ, Zdeňka, KHATRI, Yunus, STUPKA, Roman

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  3. 3
    Nursing education in the age of artificial intelligence powered Chatbots (AI-Chatbots): Are we ready yet?

    Nursing education in the age of artificial intelligence powered Chatbots (AI-Chatbots): Are we ready yet? by Tam, Wilson, Huynh, Tom, Tang, Arthur, Luong, Stanley, Khatri, Yunus, Zhou, Wentao

    Published in Nurse education today
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  4. 4
    The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis

    The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis by Olayanju, Adetokunbo, Mellor, Duane, Khatri, Yunus, Pickles, Neil

    Published in Nutrition and Health
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  5. 5
    Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle

    Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle by Khatri, Yunus, Huff‐Lonergan, Elisabeth

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  6. 6
    Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

    Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality by Rodriguez‐Herrera, Maricruz, Khatri, Yunus, Marsh, Simon P., Posri, Wilatsana, Sinclair, Liam A.

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  7. 7
    Impact and status of HACCP in the Australian meat industry

    Impact and status of HACCP in the Australian meat industry by Khatri, Yunus, Collins, Ray

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  8. 8
    Consumer preferences for rockmelons in Australia

    Consumer preferences for rockmelons in Australia by Khatri, Yunus, Wei, Sherrie, Wei, Fengheng

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