James G. Lyng

发表

The Development and/or Validation of Novel Intervention Technologies to Assure Meat Food Safety

Declan Bolton, B. Byrne, James G. Lyng, 2007 .

Application of Radiowave Frequency in Food Processing

James G. Lyng, Ferruh Erdogdu, Francesco Marra, 2014 .

Radio frequency treatment of foods: Review of recent advances

James G. Lyng, Francesco Marra, L. Zhang, 2009 .

Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies

James G. Lyng, Declan Bolton, B. Byrne, 2010 .

The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating

James G. Lyng, Nigel P. Brunton, J. Lyng, 2007 .

Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken

James G. Lyng, Paul Whyte, D. J. Morgan, 2012 .

Quality of radio frequency heated pork leg and shoulder ham

James G. Lyng, Nigel P. Brunton, L. Zhang, 2006 .

Characterisation of volatile compounds generated in milk by high intensity ultrasound

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .

Dielectric properties of kiwifruit associated with a combined radio frequency vacuum and osmotic drying

Xu Zhou, Shaojin Wang, James G. Lyng, 2018, Journal of Food Engineering.

The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries

James G. Lyng, Lara Manzocco, Alexandra Ignat, 2015 .

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

James G. Lyng, B. M. McKenna, Nigel P. Brunton, 2004 .

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

James G. Lyng, Paul Whyte, D. J. Morgan, 2011 .

A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

James G. Lyng, D. J. Morgan, J. Lyng, 2010 .

THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

James G. Lyng, Paul Allen, B. M. McKenna, 1997 .

Effect of vacuum cooling on the thermophysical properties of a cooked beef product

James G. Lyng, Da-Wen Sun, Da‐Wen Sun, 2002 .

Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

James G. Lyng, D. J. Morgan, J. Lyng, 2008 .

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

James G. Lyng, Paul Whyte, O. Cregenzán-Alberti, 2013 .

An assessment of the microbial quality of the air within a pork processing plant

James G. Lyng, Declan Bolton, B. Byrne, 2008 .

Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

James G. Lyng, B. M. McKenna, Nigel P. Brunton, 2005 .

Effect of moisture content and water mobility on microwave expansion of imitation cheese.

E. Duggan, James G. Lyng, Michael O'Sullivan, 2010 .

THE INFLUENCE OF COMPOSITIONAL CHANGES IN BEEFBURGERS ON THEIR TEMPERATURES AND THEIR THERMAL AND DIELECTRIC PROPERTIES DURING MICROWAVE HEATING

James G. Lyng, B. M. McKenna, J. Lyng, 2002 .

Radio-frequency heating of foodstuff: Solution and validation of a mathematical model

James G. Lyng, Francesco Marra, J. Lyng, 2007 .

Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk.

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .

The use of pulsed electric fields for accelerating the salting of pork

James G. Lyng, Paul Allen, J. M. Arimi, 2014 .

Development of rapid response thermocouple probes for use in a batch ohmic heating system

James G. Lyng, J. Lyng, D. Cronin, 2009 .

Permittivity of Meat Fish and their Components at UHF RFID Frequencies and Industry Relevant Temperatures

Francis Butler, Shane Ward, Kevin Mc Donnell, 2009 .

The Effects of Pre- and Post-rigor High-intensity Ultrasound Treatment on Aspects of Lamb Tenderness

James G. Lyng, Paul Allen, B. M. McKenna, 1998 .

Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields

James G. Lyng, D. J. Morgan, J. Lyng, 2010 .

The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

James G. Lyng, D. J. Morgan, J. Lyng, 2009 .

The effect on aspects of beef tenderness of pre‐ and post‐rigor exposure to a high intensity ultrasound probe

James G. Lyng, Paul Allen, B. M. McKenna, 1998 .

Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality

James G. Lyng, Declan Bolton, Paul Whyte, 2017 .

Effect of water activity on the crispiness of a biscuit (Crackerbread): mechanical and acoustic evaluation.

E. Duggan, James G. Lyng, Michael O'Sullivan, 2010 .