Peter G. Dunne

Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure

Paul J. Hennelly, Peter G. Dunne, Michael O’Sullivan et al. · European Food Research and Technology · 2004 · 69 citations

Engineering, Moisture Content, Mechanical Engineering +8

Long Chain n-3 Polyunsaturated Fatty Acid Concentration and Color and Lipid Stability of Muscle from Heifers Offered a Ruminally Protected Fish Oil Supplement

Peter G. Dunne, J. Rogalski, S. Childs et al. · Journal of Agricultural and Food Chemistry · 2011 · 36 citations

Colour of subcutaneous adipose tissue and muscle of Irish beef carcasses destined for the Italian market.

Peter G. Dunne, F.P. O’Mara, Frank J. Monahan et al. · T-Stór (Teagasc) · 2004 · 20 citations

Subcutaneous Adipose Tissue, Education, Measurement Date +18

Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb

Chongxin Liu, Dequan Zhang, Shaobo Li et al. · Food Chemistry · 2023 · 16 citations

Animal Physiology, Animal Study, Animal Science +8

Effect of Essential Oil of Thyme (Thymus vulgaris L.) or Increasing Levels of a Commercial Prebiotic (TechnoMOS®) on Growth Performance and Carcass Characteristics of Male Broilers

Hossein Amouei, Giulia Ferronato, Ali Ahmad Alaw Qotbi et al. · Animals · 2021 · 15 citations · Full text