A. Smyth

发表

Phosphorescent Sensor Approach for Non-Destructive Measurement of Oxygen in Packaged Foods: Optimisation of Disposable Oxygen Sensors and their Characterization Over a Wide Temperature Range

Dmitri B. Papkovsky, Vladimir I. Ogurtsov, Joseph P. Kerry, 2000 .

Thermal denaturation and aggregation of chicken breast muscle myosin and subfragments

V. Vega-Warner, Denise M Smith, A. Smyth, 1996 .

Heat-induced gelation properties of surimi from mechanically separated chicken

A. Smyth, E. O’Neill, Eileen E. O'Neill, 1997 .

Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin

Denise M Smith, A. Smyth, E. O’Neill, 2006 .

Modified Atmosphere Packaged Cut Iceberg Lettuce: Effect of Temperature and O2 Partial Pressure on Respiration and Quality

Jun Song, A. Cameron, A. Smyth, 1998 .

An ethanol biosensor can detect low-oxygen injury in modified atmosphere packages of fresh-cut produce

A. Cameron, P. C. Talasila, A. Smyth, 1999 .

Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction.

A. Smyth, E. O’Neill, A. McCord, 1998, Meat science.

Heat‐induced Gelation Properties of Salt‐Soluble Muscle Proteins as Affected by Non‐Meat Proteins

A. Smyth, E. O’Neill, A. McCord, 2006 .