P.R. Sheard - Concepedia

Author

P.R. Sheard

University of Bristol

Also Known As

P R SHEARD, P. R. SHEARD, P. R. Sheard, P. Sheard, P.R Sheard, P.R. Sheard

Publications

Citations

H-Index

Concepts

All Affiliations

University of Bristol University of Nottingham Loughborough University Biotechnology and Biological Sciences Research Council University of Veterinary and Animal Sciences

About

P.R. Sheard is an author at University of Bristol specializing in health sciences, nutrition, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	1.3K
2	Education	5	5	699
3	Engineering	1	1	25
4	Medicine	1	1	42
5	Natural Sciences	1	1	42

P.R. Sheard

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages M. Enser, R.I. Richardson, J.D. Wood, Meat Science Animal PhysiologyNutritionFatty Acid CompositionBody CompositionLipid Nutrition	2000	281
Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality G. A. Teye, P.R. Sheard, FM Whittington, Meat Science NutritionBody CompositionFood CompositionAnimal ScienceAnimal Nutrition	2006	269
Shelf life and quality of pork and pork products with raised n-3 PUFA P.R. Sheard, M. Enser, J.D. Wood, Meat Science Pork ProductsNutritionMeat PackagingShelf LifeFood Analysis	2000	182
Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin P.R. Sheard, A. Tali Meat Science Food ChemistryBicarbonate Marinade SolutionsCooked Pork LoinMeat ScienceHealth Sciences	2004	131
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking P.R. Sheard, G.R. Nute, R.I. Richardson, Meat Science Food ChemistryAnimal NutritionFood BiophysicsFood EngineeringMeat Quality	1999	112
A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition K.M. Angood, J.D. Wood, G.R. Nute, Meat Science Fatty Acid CompositionNutritionMajor Uk SupermarketsAnimal ScienceAnimal Nutrition	2007	91
Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages Nikki Asuming-Bediako, Muhammad Hayat Jaspal, K.G. Hallett, Meat Science Meat PackagingEmulsified Vegetable OilUk-style SausagesFood AnalysisPork Backfat	2013	83
The effect of cooking on the chemical composition of meat products with special reference to fat loss P.R. Sheard, G.R. Nute, Alexandra Chappell Meat Science Food ChemistryNutritionFood CompositionChemical CompositionFood Analysis	1998	76
Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages G. A. Teye, J.D. Wood, FM Whittington, Meat Science NutritionFood CompositionAnimal NutritionFood AnalysisFeed Evaluation	2006	47
Macromolecular changes associated with the heat treatment of soya isolate P.R. Sheard, A. P. Fellows, D.A. Ledward, International Journal of Food Science & Technology Food BiophysicsProtein Phase SeparationAnalytical UltracentrifugationProtein RefoldingProtein Purification	1986	42

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