D. Morgan

发表

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 .

Ohmic cooking of whole beef muscle - Optimisation of meat preparation.

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

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

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

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.

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.

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 .

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.

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

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

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.

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 .

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

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

Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess water.

J. Jacquier, J. Lyng, D. Morgan, 2005, Journal of agricultural and food chemistry.

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

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

Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life.

P. Whyte, J. Lyng, F. Noci, 2011, International journal of food microbiology.

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 .

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 .

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 .

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 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 .

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 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 .

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 .

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 .