M.N. O’Grady

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

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

R. Carpenter, M.N. O’Grady, Yvonne C. O’Callaghan et al. · Meat Science · 2007 · 242 citations

Food Chemistry, Nutrition, Grape Seed +7

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

J.E. Hayes, Paul Allen, Nigel P. Brunton et al. · Food Chemistry · 2010 · 225 citations

Vitro Antioxidant Capacity, Medicine, Phenolic Composition +6

In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland

A. M. O'Sullivan, Yvonne C. O’Callaghan, M.N. O’Grady et al. · Food Chemistry · 2010 · 212 citations

Seaweed Extracts, Engineering, Marine Pollution +6

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

J.E. Hayes, V. Stepanyan, Paul Allen et al. · Meat Science · 2009 · 151 citations

Nutrition, Meat Packaging, Food Quality +8