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Joe P Kerry

Showing results (1-10 of 21) with videos related to

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Meat Science|November 9, 2011
Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat qualityJune Frisby, Declan Raftery, Joe P Kerry, et al.
Carbohydrate Polymers|July 20, 2014
FTIR characterization of protein-polysaccharide interactions in extruded blendsPedro Guerrero, Joe P Kerry, Koro de la Caba
Meat Science|November 9, 2011
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken pattiesMitsuru Mitsumoto, Michael N O'Grady, Joe P Kerry, et al.
Analytical Chemistry|December 2, 2010
O(2)/pH multisensor based on one phosphorescent dyeNicolas B Borchert, Gelii V Ponomarev, Joe P Kerry, et al.
International Journal of Molecular Sciences|April 9, 2020
Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium AlginateAndrey A Tyuftin, Lizhe Wang, Mark A E Auty, 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.
Foods (Basel, Switzerland)|August 15, 2017
Controlling Blown Pack Spoilage Using Anti-Microbial PackagingRachael Reid, Declan Bolton, Andrey A Tiuftin, et al.
Meat Science|May 20, 2019
Optimising the acceptability of reduced-salt ham with flavourings using a mixture designGonzalo Delgado-Pando, Paul Allen, Joe P Kerry, et al.
Journal of Food Science|May 25, 2010
Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus)Debabandya Mohapatra, Zuberi M Bira, Joe P Kerry, et al.
Foods (Basel, Switzerland)|January 11, 2022
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated MeatMalco C Cruz-Romero, Claire C O'Flynn, Declan Troy, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat qualityJune Frisby, Declan Raftery, Joe P Kerry, et al.
Carbohydrate Polymers|July 20, 2014
FTIR characterization of protein-polysaccharide interactions in extruded blendsPedro Guerrero, Joe P Kerry, Koro de la Caba
Meat Science|November 9, 2011
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken pattiesMitsuru Mitsumoto, Michael N O'Grady, Joe P Kerry, et al.
Analytical Chemistry|December 2, 2010
O(2)/pH multisensor based on one phosphorescent dyeNicolas B Borchert, Gelii V Ponomarev, Joe P Kerry, et al.
International Journal of Molecular Sciences|April 9, 2020
Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium AlginateAndrey A Tyuftin, Lizhe Wang, Mark A E Auty, 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.
Foods (Basel, Switzerland)|August 15, 2017
Controlling Blown Pack Spoilage Using Anti-Microbial PackagingRachael Reid, Declan Bolton, Andrey A Tiuftin, et al.
Meat Science|May 20, 2019
Optimising the acceptability of reduced-salt ham with flavourings using a mixture designGonzalo Delgado-Pando, Paul Allen, Joe P Kerry, et al.
Journal of Food Science|May 25, 2010
Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus)Debabandya Mohapatra, Zuberi M Bira, Joe P Kerry, et al.
Foods (Basel, Switzerland)|January 11, 2022
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated MeatMalco C Cruz-Romero, Claire C O'Flynn, Declan Troy, et al.
Pageof 3