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Advances in Food and Nutrition Research|March 22, 2021
Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat propertiesSara Álvarez, Anne Maria Mullen, Ruth Hamill, et al.Comprehensive Reviews in Food Science and Food Safety|October 3, 2021
Drying dynamics of meat highlighting areas of relevance to dry-aging of beefSara Álvarez, Carlos Álvarez, Ruth Hamill, et al.Proteome Science|March 22, 2013
Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudateAlessio Di Luca, Giuliano Elia, Anne Maria Mullen, et al.Foods (Basel, Switzerland)|July 21, 2017
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable EquilibriumMaeve Henchion, Maria Hayes, Anne Maria Mullen, et al.Molecules (Basel, Switzerland)|April 3, 2021
Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging ApplicationsMehrajfatema Zafar Mulla, Md Ramim Tanver Rahman, Begonya Marcos, et al.Meat Science|August 21, 2024
The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristicsCristina Zomeño, Michela Albano-Gaglio, Albert Brun, et al.Meat Science|May 19, 2023
Influence of meat sample geometry on dehydration dynamics during dry-aging of beefSara Álvarez, Carlos Álvarez, Ruth M Hamill, et al.Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood ProcessingSarah A Lynch, Anne Maria Mullen, Eileen E O'Neill, et al.Journal of Materials Science. Materials in Medicine|January 21, 2021
The influence of animal species, gender and tissue on the structural, biophysical, biochemical and biological properties of collagen spongesAnna Sorushanova, Ioannis Skoufos, Athina Tzora, et al.Meat Science|June 29, 2010
Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip lossJean McBryan, Ruth M Hamill, Grace Davey, et al.Pageof 7