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

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

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

Authors: Tang, SZ Li, Y Wang, YH

Citation: Sz. Tang et al., Simultaneous equations, error-in-variable models, and model integration insystems ecology, ECOL MODEL, 142(3), 2001, pp. 285-294

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

Authors: Chen, YX Jiang, Y Li, WZ Jin, RC Tang, SZ Hu, WB

Citation: Yx. Chen et al., Adsorption and interaction of H2S/SO2 on TiO2, CATAL TODAY, 50(1), 1999, pp. 39-47