| Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand J Prescott, O Young, L O'Neill, NJN Yau, R Stevens Food quality and preference 13 (7-8), 489-495, 2002 | 641 | 2002 |
| Fat-borne volatiles and sheepmeat odour OA Young, JL Berdagué, C Viallon, S Rousset-Akrim, M Theriez Meat Science 45 (2), 183-200, 1997 | 320 | 1997 |
| Meat science and applications YH Hui, WK Nip, R Rogers CRC press, 2001 | 267 | 2001 |
| Pastoral and species flavour in lambs raised on pasture, lucerne or maize OA Young, GA Lane, A Priolo, K Fraser Journal of the Science of Food and Agriculture 83 (2), 93-104, 2003 | 224 | 2003 |
| Diet and growth effects in panel assessment of sheepmeat odour and flavour S Rousset-Akrim, OA Young, JL Berdagué Meat science 45 (2), 169-181, 1997 | 211 | 1997 |
| Sheepmeat flavor and the effect of different feeding systems: A review PJ Watkins, D Frank, TK Singh, OA Young, RD Warner Journal of Agricultural and Food Chemistry 61 (15), 3561-3579, 2013 | 196 | 2013 |
| Small heat shock proteins and their role in meat tenderness: A review D Lomiwes, MM Farouk, E Wiklund, OA Young Meat science 96 (1), 26-40, 2014 | 193 | 2014 |
| Functional stability of frozen normal and high pH beef SX Zhang, MM Farouk, OA Young, KJ Wieliczko, C Podmore Meat science 69 (4), 765-772, 2005 | 188 | 2005 |
| The development of meat tenderness is likely to be compartmentalised by ultimate pH D Lomiwes, MM Farouk, G Wu, OA Young Meat science 96 (1), 646-651, 2014 | 177 | 2014 |
| A method for early determination of meat ultimate pH OA Young, J West, AL Hart, FFH Van Otterdijk Meat Science 66 (2), 493-498, 2004 | 174 | 2004 |
| Meat color OA Young, J West Meat science and applications, 55-86, 2001 | 171 | 2001 |
| Effects of rigor attainment temperature on meat blooming and colour on display OA Young, A Priolo, NJ Simmons, J West Meat Science 52 (1), 47-56, 1999 | 133 | 1999 |
| The effects of antifreeze proteins on chilled and frozen meat SR Payne, D Sandford, A Harris, OA Young Meat science 37 (3), 429-438, 1994 | 132 | 1994 |
| Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality SR Payne, OA Young Meat Science 41 (2), 147-155, 1995 | 127 | 1995 |
| Towards decision-based global land use models for improved understanding of the Earth system MDA Rounsevell, A Arneth, P Alexander, DG Brown, ... Earth System Dynamics 5 (1), 117-137, 2014 | 125 | 2014 |
| Effect of breed and ultimate pH on the odour and flavour of sheep meat OA Young, DH Reid, GH Scales New Zealand journal of agricultural research 36 (3), 363-370, 1993 | 122 | 1993 |
| The impact of variations in flavour compounds on meat acceptability: a comparison of Japanese and New Zealand consumers J Prescott, O Young, L O’Neill Food quality and preference 12 (4), 257-264, 2001 | 116 | 2001 |
| Tenderness of ovine semimembranosus: is collagen concentration or solubility the critical factor? OA Young, TJ Braggins Meat science 35 (2), 213-222, 1993 | 114 | 1993 |
| Sheepmeat odour and flavour OA Young, DH Reid, ME Smith, TJ Braggins Flavor of meat and meat products, 71-97, 1994 | 95 | 1994 |
| Methods for quantification of cannabinoids: A narrative review M Pourseyed Lazarjani, S Torres, T Hooker, C Fowlie, O Young, ... Journal of Cannabis Research 2, 1-10, 2020 | 93 | 2020 |
