D. J. Buckley

发表

Anti‐oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

J. Kerry, Shu-ze Tang, D. Sheehan, 2001 .

The role of endogenous proteases in the tenderisation of fast glycolysing muscle.

D. Troy, D. J. Buckley, G. R. O'Halloran, 1997, Meat science.

Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall.

D. Troy, C. Byrne, D. J. Buckley, 2000, Meat science.

Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase-Fluorimetric Oxygen Sensor

Dmitri B. Papkovsky, Joseph P. Kerry, George G. Guilbault, 2001 .

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat.

D. Troy, D. J. Buckley, E. Hughes, 2000, Meat science.

Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

D. J. Buckley, A. Booren, J. Gray, 1991 .

Effects of Dietary Oils and α‐Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

D. J. Buckley, A. Booren, J. Gray, 1990 .

Lipid stability in meat and meat products.

J. Kerry, P. Morrissey, D. J. Buckley, 1998, Meat science.

Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation

P. B. Lynch, J. Kerry, P. Morrissey, 2001 .

In The Absence Of Cardiometabolic Diseases Is Age An Independent Factor In Assessing Renal Health And Function? A Pilot Study

P. Koutakis, D. J. Buckley, Ahmed Ismaeel, 2021, Medicine & Science in Sports & Exercise.

Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat.

J. Kerry, D. Sheehan, P. Morrissey, 2001, Meat science.

T lymphocyte depletion ameliorates age-related metabolic impairments in mice

D. J. Buckley, Daniel W Trott, A. Donato, 2021, GeroScience.

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart.

J. Kerry, D. Sheehan, P. Morrissey, 2000, Meat science.

Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron.

F. Monahan, P. Morrissey, D. J. Buckley, 1993, Meat science.

Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat.

P. Morrissey, D. J. Buckley, K. Galvin, 1999, Meat science.

Inhibition of Lipid Oxidation in Chicken by Carnosine and Dietary α-Tocopherol Supplementation and its Determination by Derivative Spectrophotometry.

P. Morrissey, D. J. Buckley, K. Galvin, 1998, Meat science.

Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon (Salmo salar) during frozen storage

E. Sheehan, D. J. Buckley, T. O'Connor, 1998 .

Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle.

P. Morrissey, D. J. Buckley, K. Galvin, 1997, British poultry science.

The distribution of dietary vitamin E in the muscles of the porcine carcass.

P. B. Lynch, J. Kerry, P. Morrissey, 1997, Meat science.

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

P. B. Lynch, J. Kerry, P. Morrissey, 2001, Journal of animal science.

Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation.

P. Morrissey, D. J. Buckley, C. Lauridsen, 1997, Meat science.

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

P. B. Lynch, J. Kerry, D. J. Buckley, 2001, Meat science.

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.

J. Kerry, P. Morrissey, D. J. Buckley, 1999, Meat science.

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

P. Morrissey, D. J. Buckley, J. Wen, 1996 .

Use of Antioxidants in Chicken Nuggets Manufactured with and Without the Use of Salt and/or Sodium Tripolyphosphate: Effects on Product Quality and Shelf-life Stability

P. B. Lynch, J. Kerry, D. J. Buckley, 2004 .

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation.

J. Kerry, P. Morrissey, D. J. Buckley, 2001, Meat science.

Oxidative quality and shelf life of meats.

D. J. Buckley, J. Gray, E. A. Gomaa, 1996, Meat science.

Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter.

J. Kerry, D. Troy, A. Mullen, 2002, Meat science.

Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops.

F. Monahan, P. Morrissey, D. J. Buckley, 1994, Meat science.

Improvement of oxidative stability of beef and lamb with vitamin E.

J. Kerry, E. Decker, P. Morrissey, 2000 .

The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat.

P. B. Lynch, J. Kerry, P. Morrissey, 1997, Meat science.

Use of high pressure liquid chromatography (HPLC) for the determination of cda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland

J. Kerry, P. Morrissey, D. J. Buckley, 2001 .

Studies on Pre-slaughter Handling of Pigs and its Relationship to Meat Quality

P. B. Lynch, J. Kerry, P. Lawlor, 1998 .

Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.

P. B. Lynch, J. Kerry, D. J. Buckley, 2001, Meat science.

The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughter.

J. Kerry, A. Moloney, A. Mullen, 2005, Meat science.

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.

J F Kerry, J. Kerry, D. Gilroy, 2004, Meat science.

Antioxidative mechanisms of tea catechins in chicken meat systems

J. Kerry, Shu-ze Tang, D. Sheehan, 2002 .

Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.

P. Morrissey, D. J. Buckley, K. Galvin, 1998, British poultry science.

The relationship between early post-mortem pH and the tenderisation of beef muscles.

D. Troy, D. J. Buckley, G. R. O'Halloran, 1997, Meat science.

Display life of sheep meats retail packaged under atmospheres of various volumes and compositions.

J. Kerry, C. Kennedy, D. J. Buckley, 2004, Meat science.

A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reduction.

J. Kerry, D. J. Buckley, C. Faustman, 1998, Meat science.

Effects of dietary vitamin e supplementation and packaging on the quality of minced beef.

J. Kerry, P. Morrissey, D. J. Buckley, 1998, Meat science.

Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs.

P. Allen, F. Monahan, D. J. Buckley, 1998, Meat science.

Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

P. B. Lynch, J. Kerry, P. Morrissey, 2001 .

Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products.

P. Morrissey, D. J. Buckley, E. Arendt, 1998, Meat science.

Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork.

P. B. Lynch, F. Monahan, P. Morrissey, 1992, Meat science.

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties.

P. B. Lynch, J. Kerry, P. Morrissey, 2000, Meat science.

Dietary Vegetable Oils and α-Tocopherol Reduce Lipid Oxidation in Rabbit Muscle

D. J. Buckley, A. Rey, C. López-Bote, 1997 .

Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management.

A P Moloney, J. Kerry, A. Moloney, 2004, Meat science.

Effect of dietary α-tocopherol supplementation on α-tocopherol levels in porcine tissues and on susceptibility to lipid peroxidation

P. B. Lynch, F. Monahan, P. Morrissey, 1989 .

Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef.

J. Kerry, A. Moloney, A. Mullen, 2004, Meat science.

Tissue content of alpha-tocopherol and oxidative stability of broilers receiving dietary alpha-tocopheryl acetate supplement for various periods pre-slaughter.

P. Morrissey, D. J. Buckley, M. Frigg, 1997, British poultry science.

Endogenous and exogenous α-tocopherol supplementation : effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs

P. B. Lynch, J. Kerry, P. Morrissey, 1998 .

Effect of dietary α-tocopheryl acetate on the uptake and distribution of α-tocopherol in Turkey tissues and lipid stability

P. Morrissey, D. J. Buckley, J. Wen, 1997 .

Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions

P. B. Lynch, F. Monahan, D. J. Buckley, 1998 .

Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.

J. Kerry, P. Morrissey, D. J. Buckley, 1999, British poultry science.

Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.

J. Kerry, P. Morrissey, D. J. Buckley, 1998, British poultry science.

Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat.

J. Kerry, P. Morrissey, D. J. Buckley, 1998, Meat science.

Dietary supplementation versus direct post mortem addition of α-tocopherol on lipid and colour stability in cooked turkey breast patties

J. Kerry, P. Morrissey, D. J. Buckley, 1998 .

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

J. Kerry, Shu-ze Tang, D. Sheehan, 2001 .

Determination of the influence of organic acids and nisin on shelf‐life and microbiologicalsafety aspects of fresh pork sausage

C. Hill, D. J. Buckley, E. Arendt, 1997, Journal of applied microbiology.

Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

J. Kerry, D. J. Buckley, T. O'Connor, 1999 .

Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt.

D. Troy, D. J. Buckley, C. Crehan, 2000, Meat science.

The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.

D. Troy, E. Desmond, D. J. Buckley, 2006, Meat science.

The effect of dietary vitamin E supplementation on quality aspects of porcine muscles

P. B. Lynch, J. Kerry, P. Morrissey, 1998 .

Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions

J. Kerry, S. Ou, Shu-ze Tang, 2006 .

Colour, composition and eating quality of beef from the progeny of two Charolais sires.

J. Kerry, A. Moloney, A. Mullen, 2004, Meat science.

Variation in the eating quality of M. longissimus dorsi from Holstein–Friesian bulls and steers of New Zealand and European/American descent, and Belgian Blue x Holstein–Friesians, slaughtered at two weights

J. Kerry, A. Moloney, A. Mullen, 2004 .

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

P. Morrissey, D. J. Buckley, J. Kerry, 1999, Meat science.

The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products

P. B. Lynch, P. Morrissey, D. J. Buckley, 1998 .

Effects of PSE on the quality of cooked hams.

P. B. Lynch, J. Kerry, D. Troy, 2003, Meat science.

Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs.

J. Kerry, C. Kennedy, D. J. Buckley, 2005, Meat science.

Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness

J. Kerry, D. Troy, A. Moloney, 2006 .

Variation in the quality of meat from Irish steers at the time of slaughter.

J. Kerry, A. Moloney, A. Mullen, 2004 .

Assessment of the Antioxidant Potential of Food Ingredients in Fresh, Previously Frozen and Cooked Chicken Patties

P. B. Lynch, J. Kerry, D. J. Buckley, 2004 .

QUALITY OF RAW MINCED BEEF

P. Morrissey, D. J. Buckley, Michele Daly, 2016 .

Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams.

P. B. Lynch, J. Kerry, P. Morrissey, 2000, Meat science.

Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat.

P. B. Lynch, J. Kerry, D. Troy, 2003, Meat science.

Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementation.

J. Kerry, P. Morrissey, D. J. Buckley, 2000, Meat science.

Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry

J. Kerry, P. Morrissey, D. J. Buckley, 2000 .

Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

P. B. Lynch, J. Kerry, P. Morrissey, 2004 .

Oxidative stability and alpha-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary alpha-tocopheryl acetate.

P. Morrissey, D. J. Buckley, J. Wen, 1996, British poultry science.

The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters.

D. Troy, E. Desmond, D. J. Buckley, 2005, Meat science.

Uptake of α-tocopherol in porcine plasma and tissues.

P. Morrissey, D. J. Buckley, P. B. Lynch, 1996, Meat science.

Effect of dietary α-tocopheryl acetate on α-tocopherol levels in porcine muscle and on lipid oxidation in pork

P. B. Lynch, F. Monahan, P. Morrissey, 1993 .

Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm.

G. Downey, D. Troy, C. Byrne, 1998, Meat science.

Influence of dietary vitamin E on the oxidative stability and quality of pig meat.

P. Morrissey, D. J. Buckley, J. Gray, 1995, Journal of animal science.