Joseph P. Kerry - Concepedia

Author

Joseph P. Kerry

University College Cork

Also Known As

D.J. Buckley, J Kerry, J P Kerry, J, Kerry, J. Kerry, J. P. Kerry, J.F. Kerry, J.P Kerry, J.P. Kerry, J.P. Kerry .

403

Publications

19.2K

Citations

H-Index

179

Concepts

All Affiliations

University College Cork Teagasc - The Irish Agriculture and Food Development Authority National University of Ireland University College Dublin

About

Joseph P. Kerry is an author at University College Cork specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	53	128	8.9K
2	Engineering	30	43	4.1K
3	Medicine	23	28	1.9K
4	Education	18	20	825
5	Management	3	3	125

Joseph P. Kerry

231

Publications

14.5K

Citations

H-Index

Page 1

	Year	Citations
Nanotechnologies in the food industry – Recent developments, risks and regulation Maeve Cushen, Joseph P. Kerry, Michael A. Morris, Trends in Food Science & Technology Chemical EngineeringEngineeringNanobiotechnologyNanomaterials RegulationsNanoethics	2011	664
Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products Roberta Di Bernardini, Pádraigín A. Harnedy, Declan Bolton, Food Chemistry Antimicrobial Peptidic HydrolysatesMuscle Protein SourcesBiochemistryPeptoidAlternative Protein Source	2010	325
Characterization of proteolysis during the ripening of semi-dry fermented sausages M.C Hughes, Joseph P. Kerry, Elke K. Arendt, Meat Science BiomanufacturingEngineeringFood FermentationBiochemical EngineeringBiotechnology	2002	303
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties Triona McCarthy, Joseph P. Kerry, John F. Kerry Meat Science Food ChemistryNutritionFood Bioactive CompoundFood AnalysisNatural Food/plant Extracts	2001	295
Effect of 3D printing on the structure and textural properties of processed cheese Camille Le Tohic, Jonathan O’Sullivan, Kamil P. Drapala, Journal of Food Engineering Materials ScienceEngineeringMechanical EngineeringFood MicrostructureFood Technology	2017	291
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere P.I. Zakrys, Sean A. Hogan, Maurice G. O’Sullivan, Meat Science Animal PhysiologyMeat PackagingOxygen ConcentrationAnimal SciencePhysiology	2007	244
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork R. Carpenter, M.N. O’Grady, Yvonne C. O’Callaghan, Meat Science Food ChemistryNutritionGrape SeedFood Bioactive CompoundBearberry Extracts	2007	242
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties T.L Mc Carthy, Joseph P. Kerry, John F. Kerry Meat Science Food ChemistryNutritionFood Bioactive CompoundFood AnalysisFrozen Pork Patties	2001	240
Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications Malco C. Cruz-Romero, T. J. Murphy, Michael A. Morris, Food Control Chemical EngineeringAntimicrobial PackagingFood PackagingEdible PackagingActive Packaging	2013	233
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, Food Chemistry Vitro Antioxidant CapacityMedicinePhenolic CompositionPhytochemicalOlive Leaf Extract	2010	225

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