P.A. Morrissey

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

Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork

Frank J. Monahan, D.J. Buckley, P.A. Morrissey et al. · Meat Science · 1992 · 168 citations

Food Chemistry, Nutrition, Biochemistry +12

Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems

J. Z. Tichivangana, P.A. Morrissey · Meat Science · 1985 · 164 citations

Biochemistry, Bioactive Metal, Metalloprotein +8

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

Z Formanek, Joe P. Kerry, F. M. HIGGINS et al. · Meat Science · 2001 · 151 citations

Food Chemistry, Nutrition, α-Tocopheryl Acetate +11

Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

P. J. A. Sheehy, P.A. Morrissey, Albert Flynn · British Journal Of Nutrition · 1994 · 142 citations · Full text