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Meat Science|June 29, 2010
Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip lossJean McBryan, Ruth M Hamill, Grace Davey, et al.Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.Journal of Animal Science|September 16, 2008
Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceabilityO Aslan, R M Hamill, T Sweeney, et al.Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.Meat Science|December 24, 2013
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approachDerek F Keenan, Virginia C Resconi, Joseph P Kerry, et al.Journal of Human Lactation : Official Journal of International Lactation Consultant Association|January 30, 2023
Milk Calcium and Phosphorus in Ugandan Women with HIV on Tenofovir-Based Antiretroviral TherapyFlorence Nabwire, Matthew M Hamill, Mary Glenn Fowler, et al.Journal of Materials Chemistry. B|April 9, 2020
Delivery of an active lysosomal enzyme using GNeosomesKristina M Hamill, Ezequiel Wexselblatt, Wenyong Tong, 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.Expert Review of Medical Devices|March 16, 2007
Strategies for the development of the urinary catheterTurlough M Hamill, Brendan F Gilmore, David S Jones, et al.Plos One|June 13, 2017
Genome-wide association analysis and functional annotation of positional candidate genes for feed conversion efficiency and growth rate in pigsJustyna Horodyska, Ruth M Hamill, Patrick F Varley, et al.Pageof 19