A. Hayes

发表

Vitamin D-biofortified beef: A comparison of cholecalciferol with synthetic versus UVB-mushroom-derived ergosterol as feed source.

J. Kerry, K. Cashman, J. O’Doherty, 2018, Food 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.

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.

Food-based solutions for vitamin D deficiency: putting policy into practice and the key role for research

K. Cashman, A. Hayes, 2016, Proceedings of the Nutrition Society.

Red meat's role in addressing 'nutrients of public health concern'.

K. Cashman, A. Hayes, 2017, Meat science.

The vitamin D content and consumer acceptability of vitamin D biofortified eggs

J. Kerry, K. Cashman, J. O’Doherty, 2015, Proceedings of the Nutrition Society.

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.

Cholecalciferol supplementation of heifer diets increases beef vitamin D concentration and improves beef tenderness.

J. Kerry, K. Cashman, J. O’Doherty, 2017, Meat science.

Biofortification of eggs and pork with vitamin D as a means of increasing dietary supply

K. Cashman, J. O’Doherty, A. Kelly, 2015 .

The 3 epimer of 25-hydroxycholecalciferol is present in the circulation of the majority of adults in a nationally representative sample and has endogenous origins.

J. Walton, M. Kiely, K. Cashman, 2014, The Journal of 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.

Phylloquinone Intakes and Food Sources and Vitamin K Status in a Nationally Representative Sample of Irish Adults.

B. McNulty, J. Walton, M. Kiely, 2016, The Journal of nutrition.

Vitamin D-biofortified beef: A comparison of cholecalciferol with synthetic versus UVB-mushroom-derived ergosterol as feed source.

J. Kerry, K. Cashman, J. O’Doherty, 2018, Food 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.