D.J. Buckley

Oxidative quality and shelf life of meats

James Gray, Eman Gomaa, D.J. Buckley · Meat Science · 1996 · 701 citations

Agriculture, Food Science, Food Chemistry +13

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

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

Triona McCarthy, Joseph P. Kerry, Joseph P. Kerry et al. · Meat Science · 2001 · 295 citations

Agriculture, Food Science, Nutritional Sciences +17

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

Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties

T.L Mc Carthy, Joseph P. Kerry, John F. Kerry et al. · Meat Science · 2001 · 241 citations

Agriculture, Animal Sciences, Food Science +14