Lynda O’Neill

Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand

John Prescott, O.A. Young, Lynda O’Neill et al. · Food Quality and Preference · 2002 · 431 citations

Food Choice, Nutrition, Economics +11

Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products

Lynda O’Neill, Karen Galvin, P.A. Morrissey et al. · British Poultry Science · 1998 · 114 citations

The impact of variations in flavour compounds on meat acceptability: a comparison of Japanese and New Zealand consumers

John Prescott, O.A. Young, Lynda O’Neill · Food Quality and Preference · 2001 · 95 citations

Food Choice, Food Chemistry, Nutrition +9

Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat

Lynda O’Neill, Karen Galvin, P.A. Morrissey et al. · Meat Science · 1999 · 81 citations

Food Chemistry, Nutrition, Dietary Vitamin E +13

Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods

Kathleen Reidy, Regan L Bailey, Denise M. Deming et al. · Nutrition Today · 2018 · 54 citations · Full text

Nutrition, Public Health Nutrition, Agricultural Economics +23