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European Journal of Clinical Nutrition|July 1, 1988
Assessment of sodium and potassium intakesC Shortt, A Flynn, P A MorrisseyBritish Poultry Science|March 25, 1998
Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscleK Galvin, P A Morrissey, D J BuckleyMeat Science|November 9, 2011
Heat-induced gelation of actomyosinE O'Neill, P A Morrissey, D M MulvihillMeat Science|November 8, 2011
The surface active properties of myosin and its proteolytic fragmentsE O'Neill, D M Mulvihill, P A MorrisseyMeat Science|November 9, 2011
Cholesterol oxides in processed chicken muscle as influenced by dietary α-tocopherol supplementationK Galvin, P A Morrissey, D J BuckleyThe British Journal of Nutrition|January 1, 1994
Consumption of thermally-oxidized sunflower oil by chicks reduces alpha-tocopherol status and increases susceptibility of tissues to lipid oxidationP J Sheehy, P A Morrissey, A FlynnMeat Science|November 9, 2011
Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidationC Lauridsen, D J Buckley, P A MorrisseyBritish Poultry Science|May 1, 1993
Influence of heated vegetable oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty acids and lipid peroxidation in chicken muscleP J Sheehy, P A Morrissey, A FlynnBritish Poultry Science|May 1, 1991
Influence of dietary alpha-tocopherol on tocopherol concentrations in chick tissuesP J Sheehy, P A Morrissey, A FlynnHuman Nutrition. Clinical Nutrition|May 1, 1986
Association of fetal growth with elevated maternal plasma zinc concentration in human pregnancyD Fehily, B Fitzsimmons, D Jenkins, et al.Pageof 7