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Microorganisms|April 26, 2025
Potential Use of Selected Natural Anti-Microbials to Control <i>Listeria monocytogenes</i> in Vacuum Packed Beef Burgers and Their Impact on Quality AttributesAngelos Papadochristopoulos, Joseph P Kerry, Narelle Fegan, et al.
Critical Reviews in Food Science and Nutrition|January 23, 2019
Factors influencing the sensory perception of reformulated baked confectionary productsEmer C Garvey, Maurice G O'Sullivan, Joseph P Kerry, et al.
Meat Science|October 2, 2012
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausagesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Foods (Basel, Switzerland)|August 7, 2021
Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged MeatAngelos Papadochristopoulos, Joseph P Kerry, Narelle Fegan, et al.
Nutrients|July 31, 2019
'Low-Salt' Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood PressureKevin D Cashman, Sorcha Kenny, Joseph P Kerry, et al.
Ultrasonics|April 14, 2017
Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curingElena S Inguglia, Zhihang Zhang, Catherine Burgess, et al.
International Journal of Biological Macromolecules|January 25, 2026
Development and assessment of antimicrobial films based on geraniol-loaded ZnO/pectin-carrageenan nanocomposite for sustainable packaging applicationsMonjurul Hoque, Buliyaminu Adegbemiro Alimi, Brijesh K Tiwari, et al.
Meat Science|June 21, 2017
Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texturePaula M Conroy, Maurice G O' Sullivan, Ruth M Hamill, et al.
Meat Science|August 16, 2022
Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviourKarthikeyan Palanisamy Thangavelu, John J Hyland, Maeve Henchion, et al.
Meat Science|December 23, 2021
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approachKarthikeyan Palanisamy Thangavelu, Brijesh Tiwari, Joseph P Kerry, et al.
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