Standout Papers
Citation Impact
Citing Papers
Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology
2010
Microalgae in modern cancer therapy: Current knowledge
2018 Standout
Flax and flaxseed oil: an ancient medicine & modern functional food
2014 Standout
Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 3. Meat quality traits
2003
Pathophysiology of acute wound healing
2007 Standout
Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing
2000
Phenolic composition, antioxidant potential and health benefits of citrus peel
2020 Standout
Extension of the display life of lamb with an antioxidant active packaging
2008
Pomegranate and its Many Functional Components as Related to Human Health: A Review
2010 Standout
A genome-wide association study of meat and carcass traits in Australian cattle1
2011 Standout
Novel trends in development of dietary fiber rich meat products—a critical review
2013
Dietary fibre in foods: a review
2011 Standout
Current research in meat color
2005 Standout
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour
2007
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
2003 Standout
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves
2011
Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle
2003
Effects of fatty acids on meat quality: a review
2003 Standout
Inulin as fat substitute in low fat, dry fermented sausages
2001
Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat
2007
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles1
2004
Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat
2009
Plant-based milk alternatives an emerging segment of functional beverages: a review
2016 Standout
Influence of type of muscles on nutritional value of foal meat
2012
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
2017 Standout
Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions
2012
Nutritional advantages of oats and opportunities for its processing as value added foods - a review
2013
Effects of feeding intensity and time on feed on performance, carcass characteristics and meat quality of Simmental bulls
2003
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves
2013
Enhancement of the nutritional status of beef patties by adding flaxseed flour
2009
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Functional food. Product development, marketing and consumer acceptance—A review
2008 Standout
Marine algal natural products with anti-oxidative, anti-inflammatory, and anti-cancer properties
2013
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
2006
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”
2013
Effect of tiger nut fibre on quality characteristics of pork burger
2009
Recent advances in understanding the antibacterial properties of flavonoids
2011 Standout
In vitro antioxidant properties of crude extracts and compounds from brown algae
2012
Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I—sensory perception
2003
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review
2009
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling
2015
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
2017 Standout
The combined effect of high pressure and nisin on inactivation of microorganisms in milk
2005
Theory and application of near infrared reflectance spectroscopy in determination of food quality
2006
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Role of Fiber in Cardiovascular Diseases: A Review
2010
Natural plant extracts as active components in chitosan-based films: A comparative study
2019
Utilization of cereal and fruit fibres in low fat dry fermented sausages
2002
Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy
2006
Global trends in antimicrobial use in food animals
2015 Standout
Effect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage
2014
Marine natural products
2015 Standout
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Molecular Dynamics Study on the Biophysical Interactions of Seven Green Tea Catechins with Lipid Bilayers of Cell Membranes
2008
Dietary fibre from vegetable products as source of functional ingredients
2005
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Chitosan for food packaging: Recent advances in active and intelligent films
2021 Standout
Genetic parameters for feed efficiency, fatness, muscle area and feeding behaviour of feedlot finished beef cattle
2004 Standout
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
2018 Standout
Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet
2012
Citrus peel as a source of functional ingredient: A review
2016 Standout
Effect of industrial processing on amino acid content of broccoli
2001
Prediction of beef quality attributes from early post mortem near infrared reflectance spectra
2000
Common bean flour as an extender in beef sausages
2002
State-of-the-art on use of insects as animal feed
2014 Standout
Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise
2015
Use of twitter data for waste minimisation in beef supply chain
2016
Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise
2015
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Citrus waste derived nutra-/pharmaceuticals for health benefits: Current trends and future perspectives
2017
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Modern Trends in Hyperspectral Image Analysis: A Review
2018 Standout
Seaweed extracts as biostimulants in horticulture
2015 Standout
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
2003
Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs
2009
Application of oat dextrine for fat substitute in mayonnaise
2010
Biological activities and potential cosmeceutical applications of bioactive components from brown seaweeds: a review
2011
Challenges and approaches for production of a healthy and functional mayonnaise sauce
2019 Standout
Polyphenol compounds in the chicken/animal diet: from the past to the future
2013
Understanding big data analytics capabilities in supply chain management: Unravelling the issues, challenges and implications for practice
2017 Standout
Silymarin as a Natural Antioxidant: An Overview of the Current Evidence and Perspectives
2015 Standout
Works of D.J. Troy being referenced
The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue
2008
Consumer perception and the role of science in the meat industry
2010
Meat consumption: Trends and quality matters
2014
Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals
2005
Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets
2000
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
1997 Standout
The eating quality of meat of steers fed grass and/or concentrates
2001
Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter
2002
The role of endogenous proteases in the tenderisation of fast glycolysing muscle
1997
Producing tender and flavoursome beef with enhanced nutritional characteristics
2001
The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls
2005
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
2000
The relationship between early post-mortem pH and the tenderisation of beef muscles
1997
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt
2000
The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages
2013
Grass silage versus maize silage effects on retail packaged beef quality
2002
Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm
1998
Prediction of Tenderness and other Quality Attributes of Beef by near Infrared Reflectance Spectroscopy between 750 and 1100 nm; Further Studies
2001
Eating quality of low-fat beef burgers containing fat-replacing functional blends
1999
Preliminary analysis of amino acids at various locations along the M. longissimus dorsi in aged beef
2000
In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland
2010
The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers
1998
COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW‐FAT BEEF BURGERS
1998
Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells
2012
Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products
2000
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef
2003
Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat
2003
An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef
2006