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P Kerry

Showing results (141-150 of 215) with videos related to

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Meat Science|June 17, 2016
The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamVirginia C Resconi, Derek F Keenan, Elisa García, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 3, 2015
Assessment of the migration potential of nanosilver from nanoparticle-coated low-density polyethylene food packaging into food simulantsJoseph Christopher Hannon, Joseph P Kerry, Malco Cruz-Romero, et al.
Sensors (Basel, Switzerland)|July 2, 2021
A Simple Sensor System for Onsite Monitoring of O<sub>2</sub> in Vacuum-Packed Meats during the Shelf LifeElisa Santovito, Sophia Elisseeva, Malco C Cruz-Romero, et al.
Meat Science|November 9, 2011
Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughterA Lynch, D J Buckley, K Galvin, et al.
Meat Science|November 9, 2011
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork pattiesT L Mc Carthy, J P Kerry, J F Kerry, et al.
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.
Meat Science|February 12, 2018
Salt content and minimum acceptable levels in whole-muscle cured meat productsGonzalo Delgado-Pando, Estelle Fischer, Paul Allen, et al.
Pageof 22

Showing results (141-150 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|June 17, 2016
The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamVirginia C Resconi, Derek F Keenan, Elisa García, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 3, 2015
Assessment of the migration potential of nanosilver from nanoparticle-coated low-density polyethylene food packaging into food simulantsJoseph Christopher Hannon, Joseph P Kerry, Malco Cruz-Romero, et al.
Sensors (Basel, Switzerland)|July 2, 2021
A Simple Sensor System for Onsite Monitoring of O<sub>2</sub> in Vacuum-Packed Meats during the Shelf LifeElisa Santovito, Sophia Elisseeva, Malco C Cruz-Romero, et al.
Meat Science|November 9, 2011
Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughterA Lynch, D J Buckley, K Galvin, et al.
Meat Science|November 9, 2011
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork pattiesT L Mc Carthy, J P Kerry, J F Kerry, et al.
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.
Meat Science|February 12, 2018
Salt content and minimum acceptable levels in whole-muscle cured meat productsGonzalo Delgado-Pando, Estelle Fischer, Paul Allen, et al.
Pageof 22