D.J. Buckley - Concepedia

Author

D.J. Buckley

Also Known As

D J Buckley, D Joe Buckley, D. J. BUCKLEY, D. J. Buckley, D. Joe Buckley, D.J Buckley, D.J. BUCKLEY, D.J. Buckley, D.Joe Buckley, Denis J Buckley

125

Publications

9.3K

Citations

H-Index

101

Concepts

All Affiliations

University College Cork Teagasc - The Irish Agriculture and Food Development Authority National University of Ireland Michigan State University

About

D.J. Buckley is an author at University College Cork specializing in health sciences, nutrition, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	39	57	5.5K
2	Medicine	26	32	2.4K
3	Education	13	14	605
4	Engineering	7	7	313
5	Natural Sciences	4	4	239

D.J. Buckley

Publications

7.9K

Citations

H-Index

Page 1

	Year	Citations
Oxidative quality and shelf life of meats James Gray, Eman Gomaa, D.J. Buckley Meat Science Shelf LifeHealth SciencesMeat QualityFood QualityMeat Science	1996	700
Lipid stability in meat and meat products P.A. Morrissey, P. J. A. Sheehy, Karen Galvin, Meat Science Food ChemistryNutritionLipid AnalysisBiochemistryLipid Chemistry	1998	688
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, Meat Science Food ChemistryNutritionTea CatechinsFood AnalysisFood Preservation	2005	243
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, Food Research International Food ChemistryNutritionPolyphenolicsHealth SciencesFish Patties	2001	222
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, Meat Science NutritionFunctional PropertiesBody CompositionBiochemistryFood Additive	2000	190
Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat C. F. Lin, J. Ian Gray, Ali Asghar, Journal of Food Science NutritionFood AnalysisMeat QualityFood ChemistryBroiler Meat	1989	177
Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork Frank J. Monahan, D.J. Buckley, P.A. Morrissey, Meat Science Food ChemistryNutritionBiochemistryLipid NutritionAnimal Nutrition	1992	168
Antioxidative mechanisms of tea catechins in chicken meat systems Shuze Tang, Joseph P. Kerry, David Sheehan, Food Chemistry Food ChemistryTea CatechinsBiochemistryMedicinePhytochemical	2002	163
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle Shuze Tang, David Sheehan, D.J. Buckley, International Journal of Food Science & Technology	2001	163
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt Clodagh Crehan, D.J. Troy, D.J. Buckley Meat Science Chemical EngineeringHigh Hydrostatic PressureEngineeringCorrosionMechanical Engineering	2000	152

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