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P Kerry

Showing results (51-60 of 215) with videos related to

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Meat Science|November 9, 2011
Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidantsI Valencia, M N O'Grady, D Ansorena, et al.
Meat Science|June 8, 2012
Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh porkN C Moroney, M N O'Grady, J V O'Doherty, et al.
Foods (Basel, Switzerland)|February 28, 2017
Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled StorageAndreas W Hempel, Maurice G O'Sullivan, Dmitri B Papkovsky, et al.
Meat Science|April 8, 2019
Sensory optimisation of salt-reduced corned beef for different consumer segmentsPaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Journal of the Science of Food and Agriculture|August 14, 2020
A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extractsElena Garicano Vilar, Maurice G O'Sullivan, Joseph P Kerry, et al.
Antioxidants (Basel, Switzerland)|April 25, 2020
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During StorageHolly J Clarke, Maurice G O'Sullivan, Joseph P Kerry, et al.
Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Sensors (Basel, Switzerland)|May 5, 2018
Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing SystemsCaroline A Kelly, Malco Cruz-Romero, Joseph P Kerry, et al.
British Poultry Science|July 15, 1999
Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meatF M Higgins, J P Kerry, D J Buckley, et al.
Journal of Food Science|September 3, 2009
Effect of time, temperature, and slicing on respiration rate of mushroomsT Iqbal, F A S Rodrigues, P V Mahajan, et al.
Pageof 22

Showing results (51-60 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|November 9, 2011
Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidantsI Valencia, M N O'Grady, D Ansorena, et al.
Meat Science|June 8, 2012
Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh porkN C Moroney, M N O'Grady, J V O'Doherty, et al.
Foods (Basel, Switzerland)|February 28, 2017
Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled StorageAndreas W Hempel, Maurice G O'Sullivan, Dmitri B Papkovsky, et al.
Meat Science|April 8, 2019
Sensory optimisation of salt-reduced corned beef for different consumer segmentsPaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Journal of the Science of Food and Agriculture|August 14, 2020
A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extractsElena Garicano Vilar, Maurice G O'Sullivan, Joseph P Kerry, et al.
Antioxidants (Basel, Switzerland)|April 25, 2020
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During StorageHolly J Clarke, Maurice G O'Sullivan, Joseph P Kerry, et al.
Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Sensors (Basel, Switzerland)|May 5, 2018
Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing SystemsCaroline A Kelly, Malco Cruz-Romero, Joseph P Kerry, et al.
British Poultry Science|July 15, 1999
Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meatF M Higgins, J P Kerry, D J Buckley, et al.
Journal of Food Science|September 3, 2009
Effect of time, temperature, and slicing on respiration rate of mushroomsT Iqbal, F A S Rodrigues, P V Mahajan, et al.
Pageof 22