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Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 13, 2016
Human exposure assessment of silver and copper migrating from an antimicrobial nanocoated packaging material into an acidic food simulantJoseph Christopher Hannon, Joseph P Kerry, Malco Cruz-Romero, et al.Food Chemistry|September 7, 2017
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colourK Shikha Ojha, Daniel Granato, Gaurav Rajuria, et al.Foods (Basel, Switzerland)|September 28, 2021
Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk PowderZeng Cheng, David T Mannion, Maurice G O'Sullivan, et al.Foods (Basel, Switzerland)|September 13, 2025
Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef PattiesZuo Song, Joseph P Kerry, Rahel Suchintita Das, et al.The Journal of Dairy Research|August 19, 2022
The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powderZeng Cheng, David T Mannion, Maurice G O'Sullivan, et al.Meat Science|April 23, 2018
Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite designSephora Baugreet, Joseph P Kerry, André Brodkorb, et al.Frontiers in Nutrition|April 1, 2022
The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine MilkHolly J Clarke, Ellen Fitzpatrick, Deirdre Hennessy, et al.Journal of Medicinal Food|September 9, 2009
Bioactivity of herb-enriched beef pattiesEileen Ryan, S Aisling Aherne, Michael N O'Grady, et al.Journal of the Science of Food and Agriculture|July 30, 2017
Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanchingFeiyue Ren, Camila A Perussello, Zhihang Zhang, et al.Journal of Texture Studies|October 26, 2017
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymesCristina Botinestean, Carolina Gomez, Yingqun Nian, et al.Pageof 11