D.J. Buckley

Oxidative quality and shelf life of meats

James Gray, Eman Gomaa, D.J. Buckley · Meat Science · 1996 · 700 citations

Shelf Life, Health Sciences, Meat Quality +4

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 688 citations

Food Chemistry, Nutrition, Lipid Analysis +10

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

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

Shuze Tang, Joe P. Kerry, David Sheehan et al. · Food Research International · 2001 · 222 citations

Food Chemistry, Nutrition, Polyphenolics +11

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

Clodagh Crehan, E. B. Hughes, D.J. Troy et al. · Meat Science · 2000 · 190 citations

Nutrition, Functional Properties, Body Composition +8