Joseph P. Kerry

Nanotechnologies in the food industry – Recent developments, risks and regulation

Maeve Cushen, Joseph P. Kerry, Michael A. Morris et al. · Trends in Food Science & Technology · 2011 · 664 citations

Chemical Engineering, Engineering, Nanobiotechnology +5

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

Roberta Di Bernardini, Pádraigín A. Harnedy, Declan Bolton et al. · Food Chemistry · 2010 · 325 citations

Antimicrobial Peptidic Hydrolysates, Muscle Protein Sources, Biochemistry +3

Characterization of proteolysis during the ripening of semi-dry fermented sausages

M.C Hughes, Joseph P. Kerry, Elke K. Arendt et al. · Meat Science · 2002 · 303 citations

Biomanufacturing, Engineering, Food Fermentation +6

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 · 2001 · 295 citations

Food Chemistry, Nutrition, Food Bioactive Compound +6

Effect of 3D printing on the structure and textural properties of processed cheese

Camille Le Tohic, Jonathan O’Sullivan, Kamil P. Drapala et al. · Journal of Food Engineering · 2017 · 291 citations

Materials Science, Engineering, Mechanical Engineering +8