K. Galvin

发表

Fatty acid profile, tocopherol, squalene and phytosterol content of brazil, pecan, pine, pistachio and cashew nuts

A. Maguire, N. O'Brien, E. Ryan, 2006, International journal of food sciences and nutrition.

Lipid stability in meat and meat products.

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

Vitamin D-enhanced eggs are protective of wintertime serum 25-hydroxyvitamin D in a randomized controlled trial of adults.

J. Kerry, K. Cashman, J. O’Doherty, 2016, The American journal of clinical nutrition.

Significance of serum 24,25-dihydroxyvitamin D in the assessment of vitamin D status: a double-edged sword?

C. Sempos, A. Hoofnagle, K. Cashman, 2015, Clinical chemistry.

Dietary calcium does not interact with vitamin D₃ in terms of determining the response and catabolism of serum 25-hydroxyvitamin D during winter in older adults.

J. Zhang, S. O’Donovan, M. Kiely, 2014, The American journal of clinical nutrition.

Baseline Assessment of 25-Hydroxyvitamin D Assay Performance: A Vitamin D Standardization Program (VDSP) Interlaboratory Comparison Study.

Johanna E. Camara, A. Prentice, G. Goldberg, 2017, Journal of AOAC International.

Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef.

J. Kerry, K. Galvin, J. Farkas, 2003, Meat science.

Contribution of Vitamin D2 and D3 and Their Respective 25-Hydroxy Metabolites to the Total Vitamin D Content of Beef and Lamb

K. Cashman, K. Galvin, S. O'Sullivan, 2020, Current developments in nutrition.

In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum)

R. Tundis, M. Loizzo, N. O'Brien, 2013, European Journal of Nutrition.

Changes in total and individual crocetin esters upon in vitro gastrointestinal digestion of saffron aqueous extracts.

M. Tsimidou, N. O'Brien, K. Galvin, 2013, Journal of agricultural and food chemistry.

Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks.

J. Kerry, P. Morrissey, K. Galvin, 2000, 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.

Effect of dietary α-tocopherol supplementation and gamma-irradiation on α-tocopherol retention and lipid oxidation in cooked minced chicken

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

Cholesterol oxides in processed chicken muscle as influenced by dietary α-tocopherol supplementation.

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

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.

In vitro Assessment of the Bioaccessibility of Carotenoids from Sun-Dried Chilli Peppers

R. Tundis, M. Loizzo, N. O'Brien, 2014, Plant Foods for Human Nutrition.

Vitamin D content of human milk and associations with milk fat content and maternal serum 25-hydroxyvitamin D concentrations

M. Kiely, K. Cashman, J. Higgins, 2012, Proceedings of the Nutrition Society.

Low dose supplementation with two different marine oils does not reduce pro-inflammatory eicosanoids and cytokines in vivo.

K. Murphy, M. Kiely, P. Morrissey, 2006, Asia Pacific journal of clinical nutrition.

The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species).

R. Tundis, M. Loizzo, N. O'Brien, 2013, Food chemistry.

Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables

N. O'Brien, L. O’Sullivan, K. Galvin, 2010 .

Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut

N. O'Brien, K. Galvin, T. O'Connor, 2004, International journal of food sciences and nutrition.

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.

Grass silage versus maize silage effects on retail packaged beef quality.

J. Kerry, D. Troy, A. Moloney, 2002, Journal of animal science.

Phytosterol, Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds, Grains, and Legumes

A. Maguire, N. O'Brien, E. Ryan, 2007, Plant foods for human nutrition.

Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef.

J. Kerry, D. Troy, A. Moloney, 2003, Meat science.

Influence of concentrate composition and forage type on retail packaged beef quality.

J. Kerry, D. Troy, A. Moloney, 2004, Journal of animal science.

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 use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content.

K. Cashman, J. O’Doherty, F. Monahan, 2018, Meat science.

Cellular Transport and Bioactivity of a Major Saffron Apocarotenoid, Picrocrocin (4-(β-D-Glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde).

M. Tsimidou, N. O'Brien, K. Galvin, 2015, Journal of agricultural and food chemistry.

Lipid Oxidation in Muscle Foods

J. Kerry, P. Morrissey, K. Galvin, 2002 .

Baseline Assessment of 25-Hydroxyvitamin D Reference Material and Proficiency Testing/External Quality Assurance Material Commutability: A Vitamin D Standardization Program Study.

Joseph M Betz, W Greg Miller, Kurtis Sarafin, 2017, Journal of AOAC International.

Significance of serum 24,25-dihydroxyvitamin D in the assessment of vitamin D status: a double-edged sword?

C. Sempos, A. Hoofnagle, K. Cashman, 2015, Clinical chemistry.

Vitamin D-enhanced eggs are protective of wintertime serum 25-hydroxyvitamin D in a randomized controlled trial of adults.

J. Kerry, K. Cashman, J. O’Doherty, 2016, The American journal of clinical nutrition.