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P Kerry

Showing results (181-190 of 215) with videos related to

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Meat Science|November 9, 2011
Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter managementS C Maher, A M Mullen, M G Keane, et al.
Meat Science|November 9, 2011
Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hamsN M Dineen, J P Kerry, P B Lynch, et al.
Foods (Basel, Switzerland)|November 27, 2021
An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed SpeciesHalimah O Mohammed, Michael N O'Grady, Maurice G O'Sullivan, et al.
ACS Omega|November 22, 2021
The Use of Porous Silica Particles as Carriers for a Smart Delivery of Antimicrobial Essential Oils in Food ApplicationsDavid J Sullivan, Tom F O'Mahony, Malco C Cruz-Romero, et al.
Journal of Animal Science|May 26, 2001
Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked porkA I Rey, J P Kerry, P B Lynch, et al.
Meat Science|March 31, 2019
Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenatesSaheed A Salami, Bernardo Valenti, Michael N O'Grady, et al.
Meat Science|November 9, 2011
Characterization of proteolysis during the ripening of semi-dry fermented sausagesM C Hughes, J P Kerry, E K Arendt, et al.
ACS Applied Materials & Interfaces|April 4, 2017
Phosphorescent Oxygen and Mechanosensitive Nanostructured Materials Based on Hard Elastic Polypropylene FilmsIrina A Okkelman, Alla A Dolgova, Swagata Banerjee, et al.
Meat Science|May 13, 2015
The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storageDerek F Keenan, Virginia C Resconi, Thomas J Smyth, et al.
Journal of the Science of Food and Agriculture|May 24, 2014
Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon filletsNatasha C Moroney, Alex H L Wan, Anna Soler-Vila, et al.
Pageof 22

Showing results (181-190 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|November 9, 2011
Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter managementS C Maher, A M Mullen, M G Keane, et al.
Meat Science|November 9, 2011
Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hamsN M Dineen, J P Kerry, P B Lynch, et al.
Foods (Basel, Switzerland)|November 27, 2021
An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed SpeciesHalimah O Mohammed, Michael N O'Grady, Maurice G O'Sullivan, et al.
ACS Omega|November 22, 2021
The Use of Porous Silica Particles as Carriers for a Smart Delivery of Antimicrobial Essential Oils in Food ApplicationsDavid J Sullivan, Tom F O'Mahony, Malco C Cruz-Romero, et al.
Journal of Animal Science|May 26, 2001
Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked porkA I Rey, J P Kerry, P B Lynch, et al.
Meat Science|March 31, 2019
Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenatesSaheed A Salami, Bernardo Valenti, Michael N O'Grady, et al.
Meat Science|November 9, 2011
Characterization of proteolysis during the ripening of semi-dry fermented sausagesM C Hughes, J P Kerry, E K Arendt, et al.
ACS Applied Materials & Interfaces|April 4, 2017
Phosphorescent Oxygen and Mechanosensitive Nanostructured Materials Based on Hard Elastic Polypropylene FilmsIrina A Okkelman, Alla A Dolgova, Swagata Banerjee, et al.
Meat Science|May 13, 2015
The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storageDerek F Keenan, Virginia C Resconi, Thomas J Smyth, et al.
Journal of the Science of Food and Agriculture|May 24, 2014
Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon filletsNatasha C Moroney, Alex H L Wan, Anna Soler-Vila, et al.
Pageof 22