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Anne Maria Mullen

Showing results (21-30 of 46) with videos related to

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Meat Science|June 28, 2018
Opportunities and perspectives for utilisation of co-products in the meat industrySarah A Lynch, Anne Maria Mullen, Eileen O'Neill, et al.
Journal of Proteomics|June 30, 2023
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomicsYao Zhu, Ruth M Hamill, Anne Maria Mullen, et al.
Meat Science|February 5, 2011
Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacityAlessio Di Luca, Anne Maria Mullen, Giuliano Elia, et al.
Plos One|March 8, 2016
Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle ExudateAlessio Di Luca, Ruth M Hamill, Anne Maria Mullen, et al.
Meat Science|October 8, 2010
Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factorsDouglas Sorenson, Maeve Henchion, Begonya Marcos, et al.
Biomolecules|August 6, 2021
The Influence of Bloom Index, Endotoxin Levels and Polyethylene Glycol Succinimidyl Glutarate Crosslinking on the Physicochemical and Biological Properties of Gelatin BiomaterialsZhuning Wu, Stefanie H Korntner, Jos Olijve, et al.
Meat Science|March 24, 2021
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat productsCristina Botinestean, Mohammad Hossain, Anne Maria Mullen, et al.
Meat Science|September 2, 2011
Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractionsRoberta Di Bernardini, Anne Maria Mullen, Declan Bolton, et al.
Meat Science|May 16, 2017
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chainsAnne Maria Mullen, Carlos Álvarez, Dimitrios I Zeugolis, et al.
Journal of the Science of Food and Agriculture|September 16, 2017
Optimization of protein recovery from bovine lung by pH shift process using response surface methodologySarah A Lynch, Carlos Álvarez, Eileen E O'Neill, et al.
Pageof 5

Showing results (21-30 of 46) with videos related to

Sort By:
Pageof 5
Meat Science|June 28, 2018
Opportunities and perspectives for utilisation of co-products in the meat industrySarah A Lynch, Anne Maria Mullen, Eileen O'Neill, et al.
Journal of Proteomics|June 30, 2023
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomicsYao Zhu, Ruth M Hamill, Anne Maria Mullen, et al.
Meat Science|February 5, 2011
Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacityAlessio Di Luca, Anne Maria Mullen, Giuliano Elia, et al.
Plos One|March 8, 2016
Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle ExudateAlessio Di Luca, Ruth M Hamill, Anne Maria Mullen, et al.
Meat Science|October 8, 2010
Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factorsDouglas Sorenson, Maeve Henchion, Begonya Marcos, et al.
Biomolecules|August 6, 2021
The Influence of Bloom Index, Endotoxin Levels and Polyethylene Glycol Succinimidyl Glutarate Crosslinking on the Physicochemical and Biological Properties of Gelatin BiomaterialsZhuning Wu, Stefanie H Korntner, Jos Olijve, et al.
Meat Science|March 24, 2021
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat productsCristina Botinestean, Mohammad Hossain, Anne Maria Mullen, et al.
Meat Science|September 2, 2011
Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractionsRoberta Di Bernardini, Anne Maria Mullen, Declan Bolton, et al.
Meat Science|May 16, 2017
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chainsAnne Maria Mullen, Carlos Álvarez, Dimitrios I Zeugolis, et al.
Journal of the Science of Food and Agriculture|September 16, 2017
Optimization of protein recovery from bovine lung by pH shift process using response surface methodologySarah A Lynch, Carlos Álvarez, Eileen E O'Neill, et al.
Pageof 5