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Results: 1-25 | 26-30
Results: 1-25/30
A comparative study of tea catechins and alpha-tocopherol as antioxidants in cooked beef and chicken meat
Authors: Tang, SZ Kerry, JP Sheehan, D Buckley, DJ
Citation: Sz. Tang et al., A comparative study of tea catechins and alpha-tocopherol as antioxidants in cooked beef and chicken meat, EUR FOOD RE, 213(4-5), 2001, pp. 286-289
Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation
Authors: Rey, AI Lopez-Bote, CJ Kerry, JP Lynch, PB Buckley, DJ Morrissey, P
Citation: Ai. Rey et al., Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation, ANIM SCI, 72, 2001, pp. 457-463
Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
Authors: Tang, S Kerry, JP Sheehan, D Buckley, DJ Morrissey, PA
Citation: S. Tang et al., Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation, FOOD RES IN, 34(8), 2001, pp. 651-657
Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products
Authors: Dineen, N Kerry, JP Buckley, DJ Morrissey, PA Arendt, EK Lynch, PB
Citation: N. Dineen et al., Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products, INT J FOOD, 36(6), 2001, pp. 631-639
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
Authors: Tang, SZ Sheehan, D Buckley, DJ Morrissey, PA Kerry, JP
Citation: Sz. Tang et al., Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle, INT J FOOD, 36(6), 2001, pp. 685-692
Addition of synthetic and natural antioxidants to alpha-tocopheryl acetatesupplemented beef patties: effects of antioxidants and packaging on lipid oxidation
Authors: Formanek, Z Kerry, JP Higgins, FM Buckley, DJ Morrissey, PA Farkas, J
Citation: Z. Formanek et al., Addition of synthetic and natural antioxidants to alpha-tocopheryl acetatesupplemented beef patties: effects of antioxidants and packaging on lipid oxidation, MEAT SCI, 58(4), 2001, pp. 337-341
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
Authors: McCarthy, TL Kerry, JP Kerry, JF Lynch, PB Buckley, DJ
Citation: Tl. Mccarthy et al., Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties, MEAT SCI, 58(1), 2001, pp. 45-52
Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat
Authors: Tang, SZ Kerry, JP Sheehan, D Buckley, DJ Morrissey, PA
Citation: Sz. Tang et al., Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat, MEAT SCI, 57(3), 2001, pp. 331-336
Assessment of the antioxidant potential of natural food and plant extractsin fresh and previously frozen pork patties
Authors: Mc Carthy, TL Kerry, JP Kerry, JF Lynch, PB Buckley, DJ
Citation: Tl. Mc Carthy et al., Assessment of the antioxidant potential of natural food and plant extractsin fresh and previously frozen pork patties, MEAT SCI, 57(2), 2001, pp. 177-184
Use of high pressure liquid chromatography (HPLC) for the determination ofalpha-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland (vol. 72, pg. 521, 2001)
Authors: Lynch, A Kerry, JP Morrissey, PA Lopez-Bote, C
Citation: A. Lynch et al., Use of high pressure liquid chromatography (HPLC) for the determination ofalpha-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland (vol. 72, pg. 521, 2001), FOOD CHEM, 75(1), 2001, pp. 129-129
Use of high pressure liquid chromatography (HPLC) for the determination ofcda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland
Authors: Lynch, A Kerry, JP Buckley, DJ Morrissey, PA Lopez-Bote, C
Citation: A. Lynch et al., Use of high pressure liquid chromatography (HPLC) for the determination ofcda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland, FOOD CHEM, 72(4), 2001, pp. 521-524
Producing tender and flavoursome beef with enhanced nutritional characteristics
Authors: Moloney, AP Mooney, MT Kerry, JP Troy, DJ
Citation: Ap. Moloney et al., Producing tender and flavoursome beef with enhanced nutritional characteristics, P NUTR SOC, 60(2), 2001, pp. 221-229
Nondestructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensor
Authors: Fitzgerald, M Papkovsky, DB Smiddy, M Kerry, JP O'Sullivan, CK Buckley, DJ Guilbault, GG
Citation: M. Fitzgerald et al., Nondestructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensor, J FOOD SCI, 66(1), 2001, pp. 105-110
Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork
Authors: Rey, AI Kerry, JP Lynch, PB Lopez-Bote, CJ Buckley, DJ Morrissey, PA
Citation: Ai. Rey et al., Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork, J ANIM SCI, 79(5), 2001, pp. 1201-1208
Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart
Authors: Tang, SZ Kerry, JP Sheehan, D Buckley, DJ Morrissey, PA
Citation: Sz. Tang et al., Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart, MEAT SCI, 56(3), 2000, pp. 285-290
Distribution of alpha-tocopherol in beef muscles following dietary alpha-tocopheryl acetate supplementation
Authors: Lynch, A Kerry, JP O'Sullivan, MG Lawlor, JBP Buckley, DJ Morrissey, PA
Citation: A. Lynch et al., Distribution of alpha-tocopherol in beef muscles following dietary alpha-tocopheryl acetate supplementation, MEAT SCI, 56(2), 2000, pp. 211-214
The effects of dietary alpha-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties
Authors: Kerry, JP O'Sullivan, MG Buckley, DJ Lynch, PB Morrissey, PA
Citation: Jp. Kerry et al., The effects of dietary alpha-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties, MEAT SCI, 56(1), 2000, pp. 61-66
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef (vol 52, page 95, 1999)
Authors: Lynch, MP Kerry, JP Buckley, DJ Faustman, C Morrissey, PA
Citation: Mp. Lynch et al., Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef (vol 52, page 95, 1999), MEAT SCI, 56(1), 2000, pp. 103-103
Reduced nitrite levels and dietary alpha-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams
Authors: Dineen, NM Kerry, JP Lynch, PB Buckley, DJ Morrissey, PA Arendt, EK
Citation: Nm. Dineen et al., Reduced nitrite levels and dietary alpha-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams, MEAT SCI, 55(4), 2000, pp. 475-482
Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks
Authors: Galvin, K Lynch, AM Kerry, JP Morrissey, PA Buckley, DJ
Citation: K. Galvin et al., Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks, MEAT SCI, 55(1), 2000, pp. 7-11
Measuring oxidative stability of beef muscles obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry
Authors: Lawlor, JB Sheehy, PJA Kerry, JP Buckley, DJ Morrissey, PA
Citation: Jb. Lawlor et al., Measuring oxidative stability of beef muscles obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry, J FOOD SCI, 65(7), 2000, pp. 1138-1141
Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage
Authors: Villegas, R O'Connor, TP Kerry, JP Buckley, DJ
Citation: R. Villegas et al., Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage, INT J FOOD, 34(4), 1999, pp. 385-389
A note on the relationship between initial vitamin E content of four beef muscles and drip loss during refrigerated storage
Authors: Lawlor, JBP Sheehy, PJA Kerry, JP Buckley, DJ Morrissey, PA
Citation: Jbp. Lawlor et al., A note on the relationship between initial vitamin E content of four beef muscles and drip loss during refrigerated storage, IRISH J A F, 38(2), 1999, pp. 261-266
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef
Authors: Lynch, MP Kerry, JP Buckley, DJ Faustman, C Morrissey, PA
Citation: Mp. Lynch et al., Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef, MEAT SCI, 52(1), 1999, pp. 95-99
Effect of dietary alpha-tocopherol acetate supplementation and gelatine dip on the oxidative and colour stability of bacon and pepperoni during frozen storage
Authors: Villegas, R O'Connor, TP Kerry, JP Buckley, J Lynch, B
Citation: R. Villegas et al., Effect of dietary alpha-tocopherol acetate supplementation and gelatine dip on the oxidative and colour stability of bacon and pepperoni during frozen storage, FLEISCHWIRT, 79(4), 1999, pp. 86-89
Risultati: 1-25 | 26-30