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P Kerry

Showing results (91-100 of 215) with videos related to

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Meat Science|November 9, 2011
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked porkR Carpenter, M N O'Grady, Y C O'Callaghan, et al.
Meat Science|November 9, 2011
Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meatS Z Tang, J P Kerry, D Sheehan, et al.
Meat Science|November 9, 2011
Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heartS Z Tang, J P Kerry, D Sheehan, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beefM P Lynch, J P Kerry, D J Buckley, et al.
Meat Science|January 18, 2011
Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaksP I Zakrys-Waliwander, M G O'Sullivan, H Walsh, et al.
Meat Science|April 9, 2010
The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef musclesH Walsh, S Martins, E E O'Neill, 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.
Pageof 22

Showing results (91-100 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|November 9, 2011
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked porkR Carpenter, M N O'Grady, Y C O'Callaghan, et al.
Meat Science|November 9, 2011
Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meatS Z Tang, J P Kerry, D Sheehan, et al.
Meat Science|November 9, 2011
Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heartS Z Tang, J P Kerry, D Sheehan, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beefM P Lynch, J P Kerry, D J Buckley, et al.
Meat Science|January 18, 2011
Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaksP I Zakrys-Waliwander, M G O'Sullivan, H Walsh, et al.
Meat Science|April 9, 2010
The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef musclesH Walsh, S Martins, E E O'Neill, 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.
Pageof 22