Joseph P Kerry - JoVE Visualize

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Ultrasonics Sonochemistry|March 12, 2016

Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model systemKumari Shikha Ojha, Joseph P Kerry, Carlos Alvarez, et al.

Marine Drugs|April 24, 2015

Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibilityNatasha C Moroney, Michael N O'Grady, Sinéad Lordan, et al.

Journal of Medicinal Food|July 11, 2006

Modulatory effects of resveratrol, citroflavan-3-ol, and plant-derived extracts on oxidative stress in U937 cellsNora M O'Brien, Rosemary Carpenter, Yvonne C O'Callaghan, et al.

Foods (Basel, Switzerland)|March 14, 2018

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production SystemsKieran N Kilcawley, Hope Faulkner, Holly J Clarke, et al.

Plos One|January 26, 2018

Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakeiK Shikha Ojha, Catherine M Burgess, Geraldine Duffy, et al.

Foods (Basel, Switzerland)|May 27, 2023

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer PerspectivesElena S Inguglia, Zuo Song, Joseph P Kerry, et al.

Journal of Agricultural and Food Chemistry|June 15, 2017

Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field StudyFeiyue Ren, Kim Reilly, Joseph P Kerry, et al.

Data in Brief|September 25, 2018

Performances of full cross-validation partial least squares regression models developed using Raman spectral data for the prediction of bull beef sensory attributesMing Zhao, Yingqun Nian, Paul Allen, et al.

Food Research International (Ottawa, Ont.)|August 9, 2017

Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometricsYingqun Nian, Ming Zhao, Colm P O'Donnell, et al.

Journal of the Science of Food and Agriculture|November 19, 2016

Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systemsFeiyue Ren, Kim Reilly, Michael Gaffney, et al.

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Showing results (51-60 of 108) with videos related to

Sort By:

Pageof 11

Ultrasonics Sonochemistry|March 12, 2016

Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model systemKumari Shikha Ojha, Joseph P Kerry, Carlos Alvarez, et al.

Marine Drugs|April 24, 2015

Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibilityNatasha C Moroney, Michael N O'Grady, Sinéad Lordan, et al.

Journal of Medicinal Food|July 11, 2006

Modulatory effects of resveratrol, citroflavan-3-ol, and plant-derived extracts on oxidative stress in U937 cellsNora M O'Brien, Rosemary Carpenter, Yvonne C O'Callaghan, et al.

Foods (Basel, Switzerland)|March 14, 2018

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production SystemsKieran N Kilcawley, Hope Faulkner, Holly J Clarke, et al.

Plos One|January 26, 2018

Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakeiK Shikha Ojha, Catherine M Burgess, Geraldine Duffy, et al.

Foods (Basel, Switzerland)|May 27, 2023

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer PerspectivesElena S Inguglia, Zuo Song, Joseph P Kerry, et al.

Journal of Agricultural and Food Chemistry|June 15, 2017

Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field StudyFeiyue Ren, Kim Reilly, Joseph P Kerry, et al.

Data in Brief|September 25, 2018

Performances of full cross-validation partial least squares regression models developed using Raman spectral data for the prediction of bull beef sensory attributesMing Zhao, Yingqun Nian, Paul Allen, et al.

Food Research International (Ottawa, Ont.)|August 9, 2017

Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometricsYingqun Nian, Ming Zhao, Colm P O'Donnell, et al.

Journal of the Science of Food and Agriculture|November 19, 2016

Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systemsFeiyue Ren, Kim Reilly, Michael Gaffney, et al.

Pageof 11