Search Results - Sheehy, P.J.A.

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  1. 1
    Lipid stability in meat and meat products

    Lipid stability in meat and meat products by Morrissey, P.A., Sheehy, P.J.A., Galvin, K., Kerry, J.P., Buckley, D.J.

    Published in Meat science
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  2. 2
    Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon ( Salmo salar) during frozen storage

    Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon ( Salmo salar) during frozen storage by Sheehan, E.M., O'Connor, T.P., Sheehy, P.J.A., Buckley, D.J., FitzGerald, R.

    Published in Food chemistry
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  3. 3
    Uptake of α-tocopherol in porcine plasma and tissues

    Uptake of α-tocopherol in porcine plasma and tissues by Morrissey, P.A., Buckley, D.J., Sisk, H., Lynch, P.B., Sheehy, P.J.A.

    Published in Meat science
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  4. 4
    Effect of dietary fat intake on the quality of raw and smoked salmon

    Effect of dietary fat intake on the quality of raw and smoked salmon by Sheehan, E.M, O'Connor, T.P, Sheehy, P.J.A, Buckley, D.J, Fitzgerald, R

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  5. 5
    Effect of dietary alpha-tocopheryl acetate on the uptake and distribution of alpha-tocopherol in turkey tissues and lipid stability

    Effect of dietary alpha-tocopheryl acetate on the uptake and distribution of alpha-tocopherol in turkey tissues and lipid stability by Wen, J, McCarthy, S.N, Higgins, F.M.J, Morrissey, P.A, Buckley, D.J, Sheehy, P.J.A

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  6. 6
    Rapid and quantitative determination of hexanal in cooked muscle foods

    Rapid and quantitative determination of hexanal in cooked muscle foods by Wen, J, Morrissey, P.A, Walton, J, Sheehy, P.J.A

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  7. 7
    Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

    Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation by Sheehy, P. J. A., Morrissey, P. A., Flynn, A.

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  8. 8
    Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry

    Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry by Lawlor, J.B., Sheehy, P.J.A., Kerry, J.P., Buckley, D.J., Morrissey, P.A.

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  9. 9
    Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometry

    Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometry by Wen, J., Morrissey, P.A., Buckley, D.J., Sheehy, P.J.A.

    Published in Meat science
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  10. 10
    A NOTE ON THE RELATIONSHIP BETWEEN INITIAL VITAMIN E CONTENT OF FOUR BEEF MUSCLES AND DRIP LOSS DURING REFRIGERATED STORAGE

    A NOTE ON THE RELATIONSHIP BETWEEN INITIAL VITAMIN E CONTENT OF FOUR BEEF MUSCLES AND DRIP LOSS DURING REFRIGERATED STORAGE by LAWLOR, J.B.P., SHEEHY, P.J.A., Kerry, J P, Buckley, D J, Morrissey, P A

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