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P Kerry

Showing results (61-70 of 215) with videos related to

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Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|December 24, 2013
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approachDerek F Keenan, Virginia C Resconi, Joseph P Kerry, et al.
Polymers|July 27, 2022
Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A ReviewMonjurul Hoque, Ciara McDonagh, Brijesh K Tiwari, et al.
Foods (Basel, Switzerland)|October 17, 2019
Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry MeatElena S Inguglia, Catherine M Burgess, Joseph P Kerry, et al.
Meat Science|May 11, 2016
Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overviewDeclan J Troy, Kumari Shikha Ojha, Joseph P Kerry, et al.
Microorganisms|April 26, 2025
Potential Use of Selected Natural Anti-Microbials to Control <i>Listeria monocytogenes</i> in Vacuum Packed Beef Burgers and Their Impact on Quality AttributesAngelos Papadochristopoulos, Joseph P Kerry, Narelle Fegan, et al.
Critical Reviews in Food Science and Nutrition|January 23, 2019
Factors influencing the sensory perception of reformulated baked confectionary productsEmer C Garvey, Maurice G O'Sullivan, Joseph P Kerry, et al.
The Proceedings of the Nutrition Society|October 30, 2001
Producing tender and flavoursome beef with enhanced nutritional characteristicsA P Moloney, M T Mooney, J P Kerry, et al.
International Journal of Molecular Sciences|April 9, 2020
Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium AlginateAndrey A Tyuftin, Lizhe Wang, Mark A E Auty, et al.
British Poultry Science|January 30, 1999
Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meatF M Higgins, J P Kerry, D J Buckley, et al.
Pageof 22

Showing results (61-70 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|December 24, 2013
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approachDerek F Keenan, Virginia C Resconi, Joseph P Kerry, et al.
Polymers|July 27, 2022
Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A ReviewMonjurul Hoque, Ciara McDonagh, Brijesh K Tiwari, et al.
Foods (Basel, Switzerland)|October 17, 2019
Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry MeatElena S Inguglia, Catherine M Burgess, Joseph P Kerry, et al.
Meat Science|May 11, 2016
Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overviewDeclan J Troy, Kumari Shikha Ojha, Joseph P Kerry, et al.
Microorganisms|April 26, 2025
Potential Use of Selected Natural Anti-Microbials to Control <i>Listeria monocytogenes</i> in Vacuum Packed Beef Burgers and Their Impact on Quality AttributesAngelos Papadochristopoulos, Joseph P Kerry, Narelle Fegan, et al.
Critical Reviews in Food Science and Nutrition|January 23, 2019
Factors influencing the sensory perception of reformulated baked confectionary productsEmer C Garvey, Maurice G O'Sullivan, Joseph P Kerry, et al.
The Proceedings of the Nutrition Society|October 30, 2001
Producing tender and flavoursome beef with enhanced nutritional characteristicsA P Moloney, M T Mooney, J P Kerry, et al.
International Journal of Molecular Sciences|April 9, 2020
Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium AlginateAndrey A Tyuftin, Lizhe Wang, Mark A E Auty, et al.
British Poultry Science|January 30, 1999
Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meatF M Higgins, J P Kerry, D J Buckley, et al.
Pageof 22