Denis A. Cronin

发表

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 .

Characterisation of volatile compounds generated in milk by high intensity ultrasound

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

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 effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls

Xueyan Tang, Nigel P. Brunton, N. Brunton, 2005 .

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 .

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 .

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 .