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Foods (Basel, Switzerland)|August 14, 2025
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish MarketFarhan Ali, James A O'Mahony, Maurice G O'Sullivan, et al.
Food Chemistry|December 24, 2013
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat productsBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Meat Science|March 4, 2014
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Meat Science|December 1, 2010
Influence of HPP conditions on selected beef quality attributes and their stability during chilled storageRuth A McArdle, Begonya Marcos, Joseph P Kerry, et al.
Meat Science|April 27, 2010
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meatSalma M Yusop, Maurice G O'Sullivan, John F Kerry, et al.
Meat Science|July 13, 2012
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurtersBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Biosensors & Bioelectronics|January 4, 2021
Facile biosensor-based system for on-site quantification of total viable counts in food and environmental swabsElisa Santovito, Sophia Elisseeva, Aisling Bukulin, et al.
Ultrasonics Sonochemistry|August 7, 2018
Effects of high intensity ultrasound on the inactivation profiles of Escherichia coli K12 and Listeria innocua with salt and salt replacersElena S Inguglia, Brijesh K Tiwari, Joseph P Kerry, et al.
Meat Science|July 31, 2016
Development of novel fortified beef patties with added functional protein ingredients for the elderlySephora Baugreet, Joseph P Kerry, C Botineştean, et al.
Foods (Basel, Switzerland)|February 28, 2017
Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled StorageAndreas W Hempel, Maurice G O'Sullivan, Dmitri B Papkovsky, et al.
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