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Methods in Molecular Biology (Clifton, N.J.)|May 1, 2017
Delivery of Cargo to Lysosomes Using GNeosomesKristina M Hamill, Ezequiel Wexselblatt, Wenyong Tong, et al.Meat Science|May 19, 2023
Influence of meat sample geometry on dehydration dynamics during dry-aging of beefSara Álvarez, Carlos Álvarez, Ruth M Hamill, et al.Kidney Medicine|August 21, 2025
Long-Acting Cabotegravir and Rilpivirine Treatment for HIV in Patients With Kidney Failure: Two Cases of Successful Transition to Long-Acting Injectable HIV TherapyKristi C Hill, Stephanie Thornton, Willa Cochran, et al.Journal of Biomedical Materials Research. Part B, Applied Biomaterials|January 22, 2010
Validation of the CDC biofilm reactor as a dynamic model for assessment of encrustation formation on urological device materialsBrendan F Gilmore, Turlough M Hamill, David S Jones, 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.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.Journal of Proteomics|June 30, 2023
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomicsYao Zhu, Ruth M Hamill, Anne Maria Mullen, et al.Meat Science|November 9, 2011
Understanding meat quality through the application of genomic and proteomic approachesA M Mullen, P C Stapleton, D Corcoran, et al.Physical Review Letters|January 20, 2018
Fast Data Sorting with Modified Principal Component Analysis to Distinguish Unique Single Molecular Break Junction TrajectoriesJ M Hamill, X T Zhao, G Mészáros, et al.Meat Science|March 24, 2021
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat productsCristina Botinestean, Mohammad Hossain, Anne Maria Mullen, et al.Pageof 19