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P Kerry

Showing results (41-50 of 215) with videos related to

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Meat Science|December 1, 2010
Influence of HPP conditions on selected beef quality attributes and their stability during chilled storageRuth A McArdle, Begonya Marcos, Joseph P Kerry, et al.
Meat Science|November 9, 2011
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken pattiesMitsuru Mitsumoto, Michael N O'Grady, Joe P Kerry, et al.
Analytical Chemistry|December 2, 2010
O(2)/pH multisensor based on one phosphorescent dyeNicolas B Borchert, Gelii V Ponomarev, Joe P Kerry, et al.
Meat Science|April 27, 2010
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meatSalma M Yusop, Maurice G O'Sullivan, John F Kerry, et al.
Meat Science|July 13, 2012
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurtersBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|April 10, 2013
Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork pattiesN C Moroney, M N O'Grady, J V O'Doherty, et al.
Biosensors & Bioelectronics|January 4, 2021
Facile biosensor-based system for on-site quantification of total viable counts in food and environmental swabsElisa Santovito, Sophia Elisseeva, Aisling Bukulin, et al.
Ultrasonics Sonochemistry|August 7, 2018
Effects of high intensity ultrasound on the inactivation profiles of Escherichia coli K12 and Listeria innocua with salt and salt replacersElena S Inguglia, Brijesh K Tiwari, Joseph P Kerry, et al.
Meat Science|July 31, 2016
Development of novel fortified beef patties with added functional protein ingredients for the elderlySephora Baugreet, Joseph P Kerry, C Botineştean, et al.
Meat Science|November 9, 2011
Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meatF M Higgins, J P Kerry, D J Buckley, et al.
Pageof 22

Showing results (41-50 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|December 1, 2010
Influence of HPP conditions on selected beef quality attributes and their stability during chilled storageRuth A McArdle, Begonya Marcos, Joseph P Kerry, et al.
Meat Science|November 9, 2011
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken pattiesMitsuru Mitsumoto, Michael N O'Grady, Joe P Kerry, et al.
Analytical Chemistry|December 2, 2010
O(2)/pH multisensor based on one phosphorescent dyeNicolas B Borchert, Gelii V Ponomarev, Joe P Kerry, et al.
Meat Science|April 27, 2010
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meatSalma M Yusop, Maurice G O'Sullivan, John F Kerry, et al.
Meat Science|July 13, 2012
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurtersBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|April 10, 2013
Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork pattiesN C Moroney, M N O'Grady, J V O'Doherty, et al.
Biosensors & Bioelectronics|January 4, 2021
Facile biosensor-based system for on-site quantification of total viable counts in food and environmental swabsElisa Santovito, Sophia Elisseeva, Aisling Bukulin, et al.
Ultrasonics Sonochemistry|August 7, 2018
Effects of high intensity ultrasound on the inactivation profiles of Escherichia coli K12 and Listeria innocua with salt and salt replacersElena S Inguglia, Brijesh K Tiwari, Joseph P Kerry, et al.
Meat Science|July 31, 2016
Development of novel fortified beef patties with added functional protein ingredients for the elderlySephora Baugreet, Joseph P Kerry, C Botineştean, et al.
Meat Science|November 9, 2011
Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meatF M Higgins, J P Kerry, D J Buckley, et al.
Pageof 22