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P Kerry

Showing results (31-40 of 215) with videos related to

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Meat Science|November 9, 2011
Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beefZ Formanek, A Lynch, K Galvin, et al.
Journal of Food Science|March 8, 2017
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?Sephora Baugreet, Ruth M Hamill, Joseph P Kerry, et al.
Meat Science|September 26, 2022
Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternativesKarthikeyan Palanisamy Thangavelu, Brijesh K Tiwari, Joseph P Kerry, et al.
Journal of Food Science|June 19, 2013
Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storageA Hempel, M G O'Sullivan, D B Papkovsky, et al.
Sensors (Basel, Switzerland)|June 23, 2016
An Assessment of the Influence of the Industry Distribution Chain on the Oxygen Levels in Commercial Modified Atmosphere Packaged Cheddar Cheese Using Non-Destructive Oxygen Sensor TechnologyKaren A M O' Callaghan, Dmitri B Papkovsky, Joseph P Kerry
Meat Science|November 9, 2011
Development of a modified dry curing process for beefJ E Hayes, T A Kenny, P Ward, et al.
Foods (Basel, Switzerland)|August 14, 2025
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish MarketFarhan Ali, James A O'Mahony, Maurice G O'Sullivan, et al.
Meat Science|April 27, 2010
Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaksP I Zakrys, M G O'Sullivan, P Allen, et al.
Food Chemistry|December 24, 2013
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat productsBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Meat Science|March 4, 2014
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Pageof 22

Showing results (31-40 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|November 9, 2011
Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beefZ Formanek, A Lynch, K Galvin, et al.
Journal of Food Science|March 8, 2017
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?Sephora Baugreet, Ruth M Hamill, Joseph P Kerry, et al.
Meat Science|September 26, 2022
Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternativesKarthikeyan Palanisamy Thangavelu, Brijesh K Tiwari, Joseph P Kerry, et al.
Journal of Food Science|June 19, 2013
Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storageA Hempel, M G O'Sullivan, D B Papkovsky, et al.
Sensors (Basel, Switzerland)|June 23, 2016
An Assessment of the Influence of the Industry Distribution Chain on the Oxygen Levels in Commercial Modified Atmosphere Packaged Cheddar Cheese Using Non-Destructive Oxygen Sensor TechnologyKaren A M O' Callaghan, Dmitri B Papkovsky, Joseph P Kerry
Meat Science|November 9, 2011
Development of a modified dry curing process for beefJ E Hayes, T A Kenny, P Ward, et al.
Foods (Basel, Switzerland)|August 14, 2025
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish MarketFarhan Ali, James A O'Mahony, Maurice G O'Sullivan, et al.
Meat Science|April 27, 2010
Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaksP I Zakrys, M G O'Sullivan, P Allen, et al.
Food Chemistry|December 24, 2013
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat productsBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Meat Science|March 4, 2014
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Pageof 22