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 · 163 citations

Agriculture, Animal Sciences, Food Science +15

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

Agriculture, Food Science, Food Chemistry +13

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 · 101 citations

Agriculture, Animal Sciences, Food Science +16

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 · 43 citations

Agriculture, Food Science, Nutritional Sciences +13

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 · 19 citations

Agriculture, Biochemistry, Food Science +12