Brian D. Tobin

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Meat Science · 2012 · 161 citations

Nutrition, Food Composition, Pork Breakfast Sausages +9

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Meat Science · 2012 · 114 citations

Food Chemistry, Nutrition, Body Composition +8

Effect of varying salt and fat levels on the sensory quality of beef patties

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Meat Science · 2012 · 99 citations

Nutrition, Food Composition, Animal Nutrition +6

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Meat Science · 2014 · 42 citations

Food Authenticity, Nutrition, Food Quality +8

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Food Chemistry · 2013 · 18 citations

Food Chemistry, Engineering, In Vitro Fermentation +15