P.A. Morrissey - Concepedia

Author

P.A. Morrissey

Also Known As

P A Morrissey, P MORRISSEY, P Morrissey, P. A. MORRISSEY, P. A. Morrissey, P. Morrissey, P.A Morrissey, P.A. MORRISSEY, P.A. Morrissey, P.A. Morrissey .

127

Publications

6.2K

Citations

H-Index

Concepts

All Affiliations

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

About

P.A. Morrissey is an author at University College Cork specializing in nutrition, metabolism, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	25	36	2.5K
2	Medicine	23	32	1.8K
3	Education	8	8	351
4	Engineering	4	4	217
5	Humanities	1	1	121

P.A. Morrissey

Publications

4.8K

Citations

H-Index

Page 1

	Year	Citations
Lipid stability in meat and meat products P.A. Morrissey, P. J. A. Sheehy, Karen Galvin, Meat Science Food ChemistryNutritionLipid AnalysisBiochemistryLipid Chemistry	1998	688
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
Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems J. Z. Tichivangana, P.A. Morrissey Meat Science BiochemistryBioactive MetalMetalloproteinPhysiologyInorganic Metals	1985	164
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, Meat Science Food ChemistryNutritionα-Tocopheryl AcetateMeat PackagingFood Bioactive Compound	2001	151
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
Use of autolytic starter systems to accelerate the ripening of Cheddar cheese John A. Hannon, Martin G. Wilkinson, C.M. Delahunty, International Dairy Journal Autolytic Starter SystemsCheddar Cheese	2003	137
Effect of dietary Vitamin E on the stability of raw and cooked pork Frank J. Monahan, D.J. Buckley, James Gray, Meat Science Food ChemistryNutritionNutrient BioavailabilityDietary Vitamin EAnimal Nutrition	1990	136
Metal ion complexation by products of the Maillard reaction Jane O’Brien, P.A. Morrissey Food Chemistry Chemical EngineeringEngineeringIon ExchangeCoordination ComplexAnalytical Chemistry	1997	121
The heat stability of milk Patrick F. Fox, P.A. Morrissey Journal of Dairy Research Get Access LinkHumanitiesHeat StabilityThermal ProcessingThermodynamics	1977	121
Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation Charlotte Lauridsen, D.J. Buckley, P.A. Morrissey Meat Science Animal PhysiologyNutritionVitamin E SupplementationBiochemistryLipid Nutrition	1997	115

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