Joe P. Kerry

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 688 citations

Food Chemistry, Nutrition, Lipid Analysis +10

FTIR characterization of protein–polysaccharide interactions in extruded blends

Pedro Guerrero, Joe P. Kerry, Koro de la Caba · Carbohydrate Polymers · 2014 · 279 citations

Polysaccharide, Biomanufacturing, Ftir Characterization

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

Mitsuru MITSUMOTO, M.N. O’Grady, Joe P. Kerry et al. · Meat Science · 2005 · 243 citations

Food Chemistry, Nutrition, Tea Catechins +9

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

Shuze Tang, Joe P. Kerry, David Sheehan et al. · Food Research International · 2001 · 222 citations

Food Chemistry, Nutrition, Polyphenolics +11

Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

Z.A. Nur Hanani, Yrjö H. Roos, Joe P. Kerry · Food Hydrocolloids · 2012 · 180 citations

Materials Science, Fish Gelatin Sources, Meat Packaging +11