J.E. Hayes

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

J.E. Hayes, Paul Allen, Nigel P. Brunton et al. · Food Chemistry · 2010 · 225 citations

Vitro Antioxidant Capacity, Medicine, Phenolic Composition +6

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

J.E. Hayes, V. Stepanyan, Paul Allen et al. · Meat Science · 2009 · 151 citations

Nutrition, Meat Packaging, Food Quality +8

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

J.E. Hayes, V. Stepanyan, Paul Allen et al. · LWT · 2010 · 143 citations · Full text

Nutrition, Nutraceutical Ingredient, Food Analysis +22

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

J.E. Hayes, V. Stepanyan, Paul Allen et al. · Meat Science · 2009 · 90 citations

Animal Physiology, Oxysterol, Biochemistry +12

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll

J.E. Hayes, I. Canonico, Paul Allen · Meat Science · 2013 · 58 citations

Food Chemistry, Nutrition, Meat Packaging +9