D. J. Morgan

发表

R. N. Maddox, D. J. Morgan, 1986 .

The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice

D. J. Morgan, J. Lyng, F. Noci, 2009 .

Characterisation of volatile compounds generated in milk by high intensity ultrasound

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

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 .

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 .

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

D. J. Morgan, J. Jacquier, J. Lyng, 2008 .

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

D. J. Morgan, J. Lyng, D. Cronin, 2010, Meat science.

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

D. J. Morgan, P. Whyte, J. Lyng, 2012, Food and Bioprocess Technology.

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 .

Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi)

D. J. Morgan, J. Lyng, F. Noci, 2009 .

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation.

D. J. Morgan, J. Lyng, F. Noci, 2008, Food chemistry.

Combined effect of temperature and pulsed electric fields on soya milk lipoxygenase inactivation

D. J. Morgan, J. Lyng, F. Noci, 2008 .

The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend

D. J. Morgan, J. Lyng, F. Noci, 2012 .

The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice

D. J. Morgan, P. Whyte, J. Lyng, 2011 .

Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk.

D. J. Morgan, P. Whyte, J. Lyng, 2011, Food microbiology.

A Comparison of Conventional and Radio Frequency Thawing of Beef Meats: Effects on Product Temperature Distribution

D. J. Morgan, J. Lyng, D. Morgan, 2011 .

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 .

Influence of granule size on the flow behaviour of heated rice starch dispersions in excess water

D. J. Morgan, J. Jacquier, J. Lyng, 2006 .

Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfaces.

D. J. Morgan, P. Whyte, J. Lyng, 2011, Journal of food protection.

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 .

Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

D. J. Morgan, J. Lyng, F. Noci, 2008 .

Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage

D. J. Morgan, P. Whyte, J. Lyng, 2012 .

PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice.

D. J. Morgan, J. Lyng, F. Noci, 2010, International journal of food microbiology.

Ohmic cooking of whole turkey meat - effect of rapid ohmic heating on selected product parameters.

D. J. Morgan, J. Lyng, D. Morgan, 2010 .

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 .

Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system

D. J. Morgan, P. Whyte, J. Lyng, 2012 .

Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

D. J. Morgan, G. Ferrari, P. Whyte, 2012 .

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 .

Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice.

D. J. Morgan, P. Whyte, J. Lyng, 2011, Food microbiology.

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

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

Effect of high intensity pulsed electric fields on enzymes and vitamins in bovine raw milk

D. J. Morgan, J. Lyng, F. Noci, 2009 .

Antimicrobial effect and shelf‐life extension by combined thermal and pulsed electric field treatment of milk

D. J. Morgan, J. Lyng, F. Noci, 2009, Journal of applied microbiology.

Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.

D. J. Morgan, J. Lyng, F. Noci, 2008, Journal of food science.

Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations

D. J. Morgan, J. Lyng, D. Cronin, 2010 .

An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry

D. J. Morgan, P. Whyte, J. Lyng, 2012, Food and Bioprocess Technology.

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 .

Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients.

D. J. Morgan, J. Lyng, D. Cronin, 2009, Meat science.

Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C.

D. J. Morgan, J. Lyng, N. Brunton, 2004, Meat science.