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Consumer perception and the role of science in the meat industry

Meat science, 2010-09, Vol.86 (1), p.214-226

2010

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Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications

Food control, 2013-12, Vol.34 (2), p.393-397

2013

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Use and application of gelatin as potential biodegradable packaging materials for food products

International journal of biological macromolecules, 2014-11, Vol.71, p.94-102

2014

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Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions

Food science & technology, 2018-01, Vol.87, p.102-111

2018

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Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

Food chemistry, 2011-06, Vol.126 (3), p.948-955

2011

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Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

Meat science, 2010-04, Vol.84 (4), p.613-620

2010

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Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review

Meat science, 2006-09, Vol.74 (1), p.113-130

2006

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Application of O2 sensor technology to monitor performance of industrial beef samples packaged on three different vacuum packaging machines

Sensors and actuators. B, Chemical, 2020-02, Vol.304, p.127338, Article 127338

2020

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In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland

Food chemistry, 2011-06, Vol.126 (3), p.1064-1070

2011

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Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties

Meat science, 2013-07, Vol.94 (3), p.304-311

2013

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Monitoring the effects of high pressure processing and temperature on selected beef quality attributes

Meat science, 2010-11, Vol.86 (3), p.629-634

2010

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Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters ( Crassostrea gigas)

Innovative food science & emerging technologies, 2007-03, Vol.8 (1), p.30-38

2007

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The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

Food chemistry, 2012-03, Vol.131 (2), p.527-532

2012

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Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates

Meat science, 2014-12, Vol.98 (4), p.828-834

2014

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Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

Meat science, 2008-08, Vol.79 (4), p.648-655

2008

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Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

Food science & technology, 2011, Vol.44 (1), p.164-172

2011

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Changes in the microbiological and physicochemical quality of high-pressure-treated oysters ( Crassostrea gigas) during chilled storage

Food control, 2008-12, Vol.19 (12), p.1139-1147

2008

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The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

Meat science, 2014-01, Vol.96 (1), p.633-639

2014

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Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

Meat science, 2007-08, Vol.76 (4), p.604-610

2007

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Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

Meat science, 2008-12, Vol.80 (4), p.1046-1054

2008

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Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork

Meat science, 2012-12, Vol.92 (4), p.423-429

2012

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Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

Meat science, 2015-01, Vol.99, p.132-141

2015

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The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Irish journal of agricultural and food research, 2017-01, Vol.56 (1), p.31-44

2017

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Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems

Animal (Cambridge, England), 2020-10, Vol.14 (10), p.2203-2211

2020

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Valorization of industrial by-products: development of active coatings to reduce food losses

Journal of cleaner production, 2015-08, Vol.100, p.179-184

2015

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Consumer perception and the role of science in the meat industry

Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications

Use and application of gelatin as potential biodegradable packaging materials for food products

Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review

Application of O2 sensor technology to monitor performance of industrial beef samples packaged on three different vacuum packaging machines

In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland

Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties

Monitoring the effects of high pressure processing and temperature on selected beef quality attributes

Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters ( Crassostrea gigas)

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

Changes in the microbiological and physicochemical quality of high-pressure-treated oysters ( Crassostrea gigas) during chilled storage

The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork

Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems

Valorization of industrial by-products: development of active coatings to reduce food losses

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