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Joe P Kerry

Showing results (11-20 of 21) with videos related to

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Meat Science|December 17, 2013
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausagesClaire C O'Flynn, Malco C Cruz-Romero, Declan Troy, et al.
Meat Science|June 17, 2016
The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamVirginia C Resconi, Derek F Keenan, Elisa García, et al.
Meat Science|February 12, 2018
Salt content and minimum acceptable levels in whole-muscle cured meat productsGonzalo Delgado-Pando, Estelle Fischer, Paul Allen, et al.
Foods (Basel, Switzerland)|April 27, 2024
Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional ResponseArtur Głuchowski, Emily Crofton, Elena S Inguglia, et al.
Journal of the Science of Food and Agriculture|May 24, 2014
Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon filletsNatasha C Moroney, Alex H L Wan, Anna Soler-Vila, et al.
Analytical Chemistry|January 16, 2014
Oxygen-sensitive phosphorescent nanomaterials produced from high-density polyethylene films by local solvent-crazingClaudio Toncelli, Olga V Arzhakova, Alla Dolgova, et al.
Meat Science|August 25, 2023
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince productsSophia Elisseeva, Thomaz F S Bastiaanssen, Elisa Santovito, et al.
Organic & Biomolecular Chemistry|September 28, 2005
Synthesis, isolation and characterisation of beta-sitosterol and beta-sitosterol oxide derivativesFlorence O McCarthy, Jay Chopra, Alan Ford, et al.
Journal of the Science of Food and Agriculture|September 13, 2019
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mappingFui Shien Chong, Maurice G O'Sullivan, Joe P Kerry, et al.
Analytical Chemistry|December 30, 2009
Phosphorescent oxygen sensors based on nanostructured polyolefin substratesRoss N Gillanders, Olga V Arzhakova, Andreas Hempel, et al.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
Meat Science|December 17, 2013
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausagesClaire C O'Flynn, Malco C Cruz-Romero, Declan Troy, et al.
Meat Science|June 17, 2016
The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamVirginia C Resconi, Derek F Keenan, Elisa García, et al.
Meat Science|February 12, 2018
Salt content and minimum acceptable levels in whole-muscle cured meat productsGonzalo Delgado-Pando, Estelle Fischer, Paul Allen, et al.
Foods (Basel, Switzerland)|April 27, 2024
Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional ResponseArtur Głuchowski, Emily Crofton, Elena S Inguglia, et al.
Journal of the Science of Food and Agriculture|May 24, 2014
Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon filletsNatasha C Moroney, Alex H L Wan, Anna Soler-Vila, et al.
Analytical Chemistry|January 16, 2014
Oxygen-sensitive phosphorescent nanomaterials produced from high-density polyethylene films by local solvent-crazingClaudio Toncelli, Olga V Arzhakova, Alla Dolgova, et al.
Meat Science|August 25, 2023
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince productsSophia Elisseeva, Thomaz F S Bastiaanssen, Elisa Santovito, et al.
Organic & Biomolecular Chemistry|September 28, 2005
Synthesis, isolation and characterisation of beta-sitosterol and beta-sitosterol oxide derivativesFlorence O McCarthy, Jay Chopra, Alan Ford, et al.
Journal of the Science of Food and Agriculture|September 13, 2019
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mappingFui Shien Chong, Maurice G O'Sullivan, Joe P Kerry, et al.
Analytical Chemistry|December 30, 2009
Phosphorescent oxygen sensors based on nanostructured polyolefin substratesRoss N Gillanders, Olga V Arzhakova, Andreas Hempel, et al.
Pageof 3