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Molecular Nutrition & Food Research|January 10, 2020
Conjugated Linoleic Acid and Alpha Linolenic Acid Improve Cholesterol Homeostasis in Obesity by Modulating Distinct Hepatic Protein PathwaysMarcella E O'Reilly, Yvonne M Lenighan, Eugene Dillon, et al.
Journal of the Science of Food and Agriculture|January 5, 2020
Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lambRufielyn S Gravador, Nigel P Brunton, Alan G Fahey, et al.
Journal of Food Science|September 26, 2018
Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two BreedsVasiliki Gkarane, Nigel P Brunton, Sabine M Harrison, et al.
Journal of Rare Diseases (Berlin, Germany)|August 21, 2024
Widespread service fragmentation for patients and families with tuberous sclerosis complex (TSC) in the Republic of IrelandM Vasseghi, C Behan, A Connolly, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meatVasiliki Gkarane, Nigel P Brunton, Paul Allen, et al.
Science Advances|April 8, 2021
Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant bluePamela R Denish, Julie-Anne Fenger, Randall Powers, et al.
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