R. Gibbs

Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.

D. Givens, C. Rymer, R. Gibbs, 2013, Food chemistry.

Conference on ‘ Over-and undernutrition : challenges and approaches ’ Postgraduate Symposium Long-chain n-3 PUFA : intakes in the UK and the potential of a chicken meat prototype to increase them

D. I. Givens, C. Rymer, R. Gibbs, 2010 .

Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them

R. Gibbs, D. Ian Givens, R. A. Gibbs, 2008, Proceedings of the Nutrition Society.

Very long chain n-3 polyunsaturated fatty acids in the food chain in the UK and the potential of animal-derived foods to increase intake

D. I. Givens, R. Gibbs, D. Givens, 2006 .

Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK

D. I. Givens, C. Rymer, R. Gibbs, 2011 .

The role of meat as a source of n-3 polyunsaturated fatty acids in the human diet.

D. Givens, K. Kliem, R. Gibbs, 2006, Meat science.

Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids.

D. I. Givens, C. Rymer, R. Gibbs, 2010, Poultry science.