Patrick A. Morrissey

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

Agriculture, Biochemistry, Food Science +17

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 et al. · International Journal of Food Science & Technology · 2001 · 165 citations

Agriculture, Food Science, Nutritional Sciences +17

Influence of dietary treatment on lipid and cholesterol oxidation in pork

Frank J. Monahan, J. Ian Gray, Alden M. Booren et al. · Journal of Agricultural and Food Chemistry · 1992 · 145 citations

Agriculture, Food Science, Nutrition +14

Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes

Frank J. Monahan, James Gray, Ali Asghar et al. · Journal of Agricultural and Food Chemistry · 1994 · 97 citations

Life Sciences, Biochemistry, Nutrition +13

The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

Paula H Lyons, John F. Kerry, Patrick A. Morrissey et al. · Meat Science · 1999 · 78 citations

Agriculture, Food Science, Nutritional Sciences +14