Joe P. Kerry

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations

Agriculture, Biochemistry, Food Science +14

FTIR characterization of protein–polysaccharide interactions in extruded blends

Pedro Guerrero, Joe P. Kerry · Carbohydrate Polymers · 2014 · 290 citations

Engineering, Food Science, Materials Science +16

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 · 244 citations

Agriculture, Food Science, Nutritional Sciences +16

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

Agriculture, Biochemistry, Food Science +17

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 · 184 citations

Agriculture, Food Science, Materials Engineering +14