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 · 244 citations

Agriculture, Food Science, Nutritional Sciences +16

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 · 244 citations

Agriculture, Food Science, Nutritional Sciences +16

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 · 228 citations

Agriculture, Botany, Food Science +14

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 · 214 citations

Life Sciences, Marine Biology, Marine Sciences +13

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 · 153 citations

Agriculture, Food Science, Nutritional Sciences +15