D. Buckley

发表

Dietary Vegetable Oils and α-Tocopherol Reduce Lipid Oxidation in Rabbit Muscle

D. J. Buckley, A. Rey, C. López-Bote, 1997 .

T lymphocyte depletion ameliorates age-related metabolic impairments in mice

D. J. Buckley, Daniel W Trott, A. Donato, 2021, GeroScience.

Effect of Dietary Fat Intake on the Quality of Raw and Smoked Salmon

E. Sheehan, T. O'Connor, R. Fitzgerald, 1996 .

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat.

D. Troy, D. J. Buckley, E. Hughes, 2000, Meat science.

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.

J F Kerry, J. Kerry, D. Gilroy, 2004, Meat science.

Lipid stability in meat and meat products.

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

Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall.

D. Troy, C. Byrne, D. J. Buckley, 2000, Meat science.

The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.

D. Troy, E. Desmond, D. J. Buckley, 2006, Meat science.

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation.

J. Kerry, P. Morrissey, D. J. Buckley, 2001, Meat science.

The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughter.

J. Kerry, A. Moloney, A. Mullen, 2005, 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.

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

P. B. Lynch, J. Kerry, D. J. Buckley, 2001, Meat science.

Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.

P. B. Lynch, J. Kerry, D. J. Buckley, 2001, Meat science.

Influence of dietary vitamin E on the oxidative stability and quality of pig meat.

P. Morrissey, D. J. Buckley, J. Gray, 1995, Journal of animal science.

Effects of Dietary Oils and α‐Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

D. J. Buckley, A. Booren, J. Gray, 1990 .

Oxidative quality and shelf life of meats.

D. J. Buckley, J. Gray, E. A. Gomaa, 1996, Meat science.

Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

P. B. Lynch, J. Kerry, P. Morrissey, 2001 .

Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products.

P. Morrissey, D. J. Buckley, E. Arendt, 1998, Meat science.

Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.

J. Kerry, P. Morrissey, D. J. Buckley, 1999, British poultry 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-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat.

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

Endogenous and exogenous α-tocopherol supplementation : effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs

P. B. Lynch, J. Kerry, P. Morrissey, 1998 .

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

P. Morrissey, D. J. Buckley, J. Wen, 1996 .

Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions

P. B. Lynch, F. Monahan, D. J. Buckley, 1998 .

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.

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

P. B. Lynch, J. Kerry, P. Morrissey, 2001, Journal of animal science.

The role of endogenous proteases in the tenderisation of fast glycolysing muscle.

D. Troy, D. J. Buckley, G. R. O'Halloran, 1997, Meat science.

The relationship between early post-mortem pH and the tenderisation of beef muscles.

D. Troy, D. J. Buckley, G. R. O'Halloran, 1997, Meat science.

Uptake of α-tocopherol in porcine plasma and tissues.

P. Morrissey, D. J. Buckley, P. B. Lynch, 1996, Meat science.

Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

P. B. Lynch, J. Kerry, P. Morrissey, 2004 .

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart.

J. Kerry, D. Sheehan, P. Morrissey, 2000, Meat science.

Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation.

P. Morrissey, D. J. Buckley, C. Lauridsen, 1997, 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.

The distribution of dietary vitamin E in the muscles of the porcine carcass.

P. B. Lynch, J. Kerry, P. Morrissey, 1997, Meat science.

Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs.

J. Kerry, C. Kennedy, D. J. Buckley, 2005, Meat science.

Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions

J. Kerry, S. Ou, Shu-ze Tang, 2006 .

Antioxidative mechanisms of tea catechins in chicken meat systems

J. Kerry, Shu-ze Tang, D. Sheehan, 2002 .

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

J. Kerry, Shu-ze Tang, D. Sheehan, 2001 .

Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat.

J. Kerry, D. Sheehan, P. Morrissey, 2001, Meat science.

Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm.

G. Downey, D. Troy, C. Byrne, 1998, Meat science.

Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron.

F. Monahan, P. Morrissey, D. J. Buckley, 1993, Meat science.

Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry

J. Kerry, P. Morrissey, D. J. Buckley, 2000 .

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.

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties.

P. B. Lynch, J. Kerry, P. Morrissey, 2000, Meat science.

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.

J. Kerry, P. Morrissey, D. J. Buckley, 1999, Meat science.

The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products

P. B. Lynch, P. Morrissey, D. J. Buckley, 1998 .