Personal information

Activities

Employment (1)

The University of Melbourne: Melbourne, VIC, AU

2015-10 to present | Postdoctoral Research Fellow (Faculty of Veterinary and Agricultural Sciences)
Employment
Source: Self-asserted source
Minh Ha

Education and qualifications (3)

The University of Otago: Dunedin, Otago, NZ

2012-06-01 to 2015-05-30 | PhD (Department of Biochemistry, Dept of Food Science and Dept of Microbiology and Immunology)
Education
Source: Self-asserted source
Minh Ha

The University of Otago: Dunedin, Otago, NZ

2010 to 2011 | MSc (Dept of Food Science and Dept of Biochemistry)
Education
Source: Self-asserted source
Minh Ha

The University of Otago: Dunedin, Otago, NZ

2006 to 2009 | BSc (Dept of Biochemistry)
Education
Source: Self-asserted source
Minh Ha

Works (18)

Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply

Foods
2022-10-11 | Journal article
Contributors: Melindee Hastie; Damir Torrico; Zhenzhao Li; Minh Ha; Robyn Warner
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods

Journal of Texture Studies
2022-04 | Journal article
Contributors: Xiying Li; Scott Hutchings; Robyn Dorothy Warner; Eric Ponnampalam; Minh Ha
Source: check_circle
Crossref

Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

Foods
2022-01-06 | Journal article
Contributors: Minh Ha; Robyn Dorothy Warner; Caitlin King; Sida Wu; Eric N. Ponnampalam
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking

Foods
2021-12-15 | Journal article
Contributors: Zhenzhao Li; Minh Ha; Damian Frank; Peter McGilchrist; Robyn Dorothy Warner
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Product Design to Enhance Consumer Liking of Cull Ewe Meat

Foods
2021-01-05 | Journal article
Contributors: Melindee Hastie; Hollis Ashman; Dale Lyman; Leonie Lockstone-Binney; Robin Jacob; Minh Ha; Damir Torrico; Robyn Warner
Source: check_circle
Crossref

A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants

Foods
2020-11-02 | Journal article
Contributors: Archana Ravindranathan; Frank Dunshea; Robyn Warner; Brian Leury; Minh Ha; Surinder Chauhan
Source: check_circle
Crossref

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

Foods
2020-09-14 | Journal article
Contributors: Rozita Vaskoska; Minh Ha; Zahra Batool Naqvi; Jason David White; Robyn Dorothy Warner
Source: check_circle
Crossref

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

International Journal of Food Science & Technology
2020-06 | Journal article
Contributors: Behannis Mena; Zhongxiang Fang; Hollis Ashman; Scott Hutchings; Minh Ha; Phyllis J. Shand; Robyn D. Warner
Source: check_circle
Crossref

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China

Foods
2020-04-03 | Journal article
Contributors: Behannis Mena; Hollis Ashman; Frank R. Dunshea; Scott Hutchings; Minh Ha; Robyn D. Warner
Source: check_circle
Crossref

High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork

Foods
2019-11-13 | Journal article
Contributors: Yunling Peng; Karunia Adhiputra; Anneline Padayachee; Heather Channon; Minh Ha; Robyn Dorothy Warner
Source: check_circle
Crossref

Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins

Food Chemistry
2015 | Journal article
EID:

2-s2.0-84907484541

Contributors: Ryder, K.; Ha, M.; Bekhit, A.E.-D.; Carne, A.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier

In-depth characterization of sheep (Ovis aries) milk whey proteome and comparison with cow (Bos taurus)

PLoS ONE
2015 | Journal article
EID:

2-s2.0-84948680397

Contributors: Ha, M.; Sabherwal, M.; Duncan, E.; Stevens, S.; Stockwell, P.; McConnell, M.; El-Din Bekhit, A.; Carne, A.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier

Effects of l- and iso-ascorbic acid on meat protein hydrolyzing activity of four commercial plant and three microbial protease preparations

Food Chemistry
2014 | Journal article
EID:

2-s2.0-84887270490

Contributors: Ha, M.; Bekhit, A.E.-D.; Carne, A.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier

Fractionation of whey proteins from red deer (Cervus elaphus) milk and comparison with whey proteins from cow, sheep and goat milks

Small Ruminant Research
2014 | Journal article
EID:

2-s2.0-84902363387

Contributors: Ha, M.; Bekhit, A.E.D.; McConnell, M.; Mason, S.; Carne, A.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier

Physical interventions to manipulate texture and tenderness of fresh meat: A review

International Journal of Food Properties
2014 | Journal article
EID:

2-s2.0-84885626904

Contributors: Bekhit, A.E.-D.A.; Carne, A.; Ha, M.; Franks, P.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier

Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins

Food Chemistry
2013 | Journal article
EID:

2-s2.0-84867047372

Contributors: Ha, M.; Bekhit, A.E.-D.; Carne, A.; Hopkins, D.L.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier

Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

Journal of Food Science
2013 | Journal article
EID:

2-s2.0-84873465332

Contributors: Ha, M.; Bekhit, A.E.-D.; Carne, A.; Hopkins, D.L.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier

Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

Food Chemistry
2012 | Journal article
EID:

2-s2.0-84860375419

Contributors: Ha, M.; Bekhit, A.E.-D.A.; Carne, A.; Hopkins, D.L.
Source: Self-asserted source
Minh Ha via Scopus - Elsevier