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4. Joseph Kerry

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Biography

Dr Joe Kerry is a college lecturer and head of the food packaging research group in the Department of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway. Dr. Kerry is also a qualified member of the Institute of Packaging. He is very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 110 publications in peer-reviewed international journals, over 200 presentations at major international conferences, along with several other significant publications. His expertise includes use and manipulation of modified atmospere packaging systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and sensor/new technology developments within the area of food packaging
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Research Interests

Modified atmosphere packaging and gas flushing technology in relation to fresh and cooked meat and fish quality. Development and packaging of value-added convenience type food products. Development and application of sensors in food packaging. Ingredient formulation for the production of edible and biodegradable packaging materials. Compartmentalised odours associated with packaging of foods. Pre- and post-slaughter factors affecting meat and fish quality.

* Development and application of gas detecting sensors and other forms fo smart packing technologies within food packs
* Formulation, production and application of edible/biodegradable films/coatings, with enhanced active packaging elements, as potential food packaging materials
* Product development and assessment of food product stability and shelf-life and quality in foods held in retail packaging systems
* Manipulation, application and assessment of modified atmosphere packaging systems and technologies for food pack applications
* Pre and post-slaughter activities, and associated procedures, on the composition and quality of muscle food products (meat, poultry and fish) 

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Publications

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Books

	Year	Publication
	(2012)	Advances in Meat, Poultry and Seafood Packaging. Kerry, J.P. (2012) Advances in Meat, Poultry and Seafood Packaging. Cambridge, England: Woodhead Publishing Ltd. [Details]
	(2011)	Processed Meats: Improving Safety, Nutrition and Quality. Kerry, J.P. and Kerry, J.F.. (2011) Processed Meats: Improving Safety, Nutrition and Quality. Cambridge, England: Woodhead Publishing Ltd.. [Details]
	(2011)	Advances in Meat, Poultry and Seafood Packaging. Kerry, J.P. (2011) Advances in Meat, Poultry and Seafood Packaging. Cambridge, England: Woodhead Publishing Ltd.. [Details]
	(2009)	Improving the Sensory and Nutritional Quality of Fresh Meat. Kerry, J.P. and Ledward, D. (2009) Improving the Sensory and Nutritional Quality of Fresh Meat. Cambridge, England: Woodhead Publishing Ltd. [Details]
	(2008)	Use of Smart Packaging Technologies for Use in Fast Moving Consumer Goods. Kerry, J.P. and Butler, P (2008) Use of Smart Packaging Technologies for Use in Fast Moving Consumer Goods. Chichester, England: John Wiley and Sons Ltd. [Details]
	(2006)	Proceedings of the 52nd International Congress of Meat Science and Technology “Harnessing and Exploiting Global Opportunities”. Troy, D.J., Pearce, R., Byrne, B. and Kerry J.P (2006) Proceedings of the 52nd International Congress of Meat Science and Technology “Harnessing and Exploiting Global Opportunities”. The Netherlands: Wageningen Academic Publishers. [Details]
	(2004)	Understanding and Measuring the Shelf-life of Foods. Morrissey, P.A. and Kerry, J.P.; (2004) Understanding and Measuring the Shelf-life of Foods. : Woodhead Publishing Ltd.. [Details]
	(2002)	Meat Processing: Improving Quality. Ledward, D., Kerry, J.P. and Kerry, J.F. (2002) Meat Processing: Improving Quality. Cambridge, England: Woodhead Publishing Ltd. [Details]

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Peer Reviewed Journals

	Year	Publication
	(2014)	'Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters' Borchert, N.B., Cruz-Romero, M.C., Mahajan, P.V., Ren. M., Papkovsky, D.B. and Kerry, J.P. (2014) 'Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters'. Food Packaging and Shelf Life, 2 :17-29   [DOI] [Details]
	(2014)	'Evaluation and simulation of silver and copper nanoparticle migration from polyethylene nanocomposites to food and an associated exposure assessment' Cushen, M., Kerry, J., Morris, M., Cruz-Romero, M. and Cummins, E. (2014) 'Evaluation and simulation of silver and copper nanoparticle migration from polyethylene nanocomposites to food and an associated exposure assessment'. Journal of Agricultural and Food Chemistry, 62 :1403-1411 [Details]
	(2014)	'Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach' Keenan, D.F., Resconi, V.C., Kerry, J.P. and Hamill, R.M. (2014) 'Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach'. Meat Science, 96 :1384-1394 [Details]
	(2014)	'Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products' Tobin, B.D., O’Sullivan, M.G., Hamill, R. and Kerry, J.P. (2014) 'Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products'. Food chemistry, 150 :187-192 [Details]
	(2014)	'European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient' Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2014) 'European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient'. Meat Science, 97 :207-213 [Details]
	(2014)	'Oxygen-sensitive phosphorescent nanomaterials produced from high-density polyethylene films by local solvent-crazing' Toncelli, C., Arzhakova, O.V., Dolgova, A., Volynskii, A.L., Bakeev, N.F., Kerry, J.P. and Papkovsky, D.B. (2014) 'Oxygen-sensitive phosphorescent nanomaterials produced from high-density polyethylene films by local solvent-crazing'. Analytical Chemistry, 86 :1917-1923 [Details]
	(2014)	'The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages' O’Flynn, C.C., Cruz-Romero, M.C., Troy, D.J., Mullen, A.M. and Kerry, J.P. (2014) 'The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages'. Meat Science, 96 :633-639 [Details]
	(2014)	'The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages' O’Flynn, C.C., Cruz-Romero, M.C., Troy, D., Mullen A.M. and Kerry, J.P. (2014) 'The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages'. Meat Science, 96 :1266-1274 [Details]
	(2014)	'Phosphorescent O2 sensors based on polyolefin fabric materials' Kelly, C.A., Toncelli, C., Kerry, J.P. and Papkovsky, D.B (2014) 'Phosphorescent O2 sensors based on polyolefin fabric materials'. Journal of Materials Chemistry, 2 :2169-2174 [Details]
	(2014)	'Protein modifications in high protein-oil and protein-oil-sugar systems at low water activity' Potes, N; Kerry, J; Roos, YH (2014) 'Protein modifications in high protein-oil and protein-oil-sugar systems at low water activity'. Food Biophysics, 9 (1):49-60 [Details]
	(2014)	'Application of silver nanodots for potential use in antimicrobial packaging applications' Azlin-Hasim, S; Cruz-Romero, M.C; Ghoshal, T; Morris, M.A; Cummins, E; Kerry, J.P. (2014) 'Application of silver nanodots for potential use in antimicrobial packaging applications'. Innovative Food Science & Emerging Technologies, [DOI] [Details]
	(2013)	'The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)' O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Hayes, M., Kerry, J.P. and O’Brien, N.M. (2013) 'The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)'. Journal Of Functional Foods, 5 :940-948 [Details]
	(2013)	'Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters' Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2013) 'Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters'. Meat Science, 92 :659-666 [Details]
	(2013)	'Oil as reaction medium for glycation, oxidation, denaturation, and aggregation of whey protein systems of low water activity' Potes, N., Kerry, J.P. and Roos, Y.H. (2013) 'Oil as reaction medium for glycation, oxidation, denaturation, and aggregation of whey protein systems of low water activity'. Journal of Agricultural and Food Chemistry, 61 :3748-3756 [Details]
	(2013)	'Effect of brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties' Moroney, N.C., O’Grady, M.N., O’Doherty, J.V. and Kerry, J.P. (2013) 'Effect of brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties'. Meat Science, 92 :304-311 [Details]
	(2013)	'Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage' Hempel, A., O’Sullivan, M.G., Papkovsky, D.B. and Kerry, J.P. (2013) 'Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage'. LWT - Food Science and Technology, 50 :226-231 [Details]
	(2013)	'Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs' Murphy, K.M., O’Grady, M.N. and Kerry, J.P. (2013) 'Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs'. Meat Science, 94 :447-454 [Details]
	(2013)	'Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing ration' Moloney, A.P., Mooney, M.T., Kerry, J.P., Stanton, C. and O’Kiely, P. (2013) 'Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing ration'. Meat Science, 95 :608-615 [Details]
	(2013)	'Migration and exposure assessment of silver from a PVC composite' Cushen, M., Kerry, J.P., Morris, M., Cruz-Romero, M. and Cummins, E. (2013) 'Migration and exposure assessment of silver from a PVC composite'. Food Chemistry, 139 :389-397 [Details]
	(2013)	'Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters' Hempel, A., O’Sullivan, M.G., Papkovsky, D.B. and Kerry, J.P. (2013) 'Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters'. European Food Reseach and Technology, 237 :117-124 [Details]
	(2013)	'Effect of plasticizer content on the functional properties of extruded gelatine-based composite films' Nur Hanani, Z.A., McNamara, J., Roos, Y.H. and Kerry, J.P. (2013) 'Effect of plasticizer content on the functional properties of extruded gelatine-based composite films'. Food Hydrocolloids, 31 :264-269 [Details]
	(2013)	'Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications' Cruz-Romero, M.C., Murphy, T., Morris, M., Cummins, E. and Kerry, J.P. (2013) 'Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications'. Food Control, 34 :393-397 [Details]
	(2013)	'Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage' McArdle, R.A., Marcos, B., Mullen, A.M. and Kerry, J.P. (2013) 'Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage'. Innovative Food Science & Emerging Technologies, 19 :66-72 [Details]
	(2013)	'Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films' Molinaro, S., Cruz-Romero, M., Boaro, M., Sensidoni, A., Lagazio, C., Morris, M. and Kerry, J.P. (2013) 'Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films'. Journal of Food Engineering, 117 :113-123 [Details]
	(2013)	'A CO2 sensor based on Pt-porphyrin dye and FRET scheme for food packaging applications' Borchert, N., Kerry, J.P. and Papkovsky, D.B. (2013) 'A CO2 sensor based on Pt-porphyrin dye and FRET scheme for food packaging applications'. Sensors and Actuators, 8 :112-118 [Details]
	(2013)	'The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages' Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2013) 'The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages'. Meat Science, 93 :145-152 [Details]
	(2013)	'Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage' Hempel, A., O’Sullivan, M.G., Papkovsky, D.B. and Kerry, J.P. (2013) 'Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage'. Journal of Food Science, 79 :1057-1062 [Details]
	(2012)	'Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets' Yusop, S.M., O’Sullivan, M.G., Kerry, J.F. and Kerry, J.P. (2012) 'Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets'. LWT - Food Science and Technology, 46 :363-370 [Details]
	(2012)	'Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose–maltodextrin systems' Potes, N., Kerry, J.P. and Roos, Y.R. (2012) 'Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose–maltodextrin systems'. Carbohydrate Polymers, 89 :1050-1059 [Details]
	(2012)	'Detection of cheese packaging containment failures using reversible optical oxygen sesnors' Hempel, A., Gillanders, R.N., Papkovsky, D.B. and Kerry, J.P. (2012) 'Detection of cheese packaging containment failures using reversible optical oxygen sesnors'. International Journal of Dairy Technology, 65 :456-460 [Details]
	(2012)	'Extrusion of soy protein with gelatine and sugars at low moisture content' Guerrero, P., Beatty, E., Kerry, J.P. and de la Caba, K. (2012) 'Extrusion of soy protein with gelatine and sugars at low moisture content'. Journal of Food Engineering, 110 :53-59 [Details]
	(2012)	'Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork' Moroney, N.C., O’Grady, M.N., O’Doherty, J.V. and Kerry, J.P. (2012) 'Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork'. Meat Science, 92 :423-429 [Details]
	(2012)	'Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells' O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Queguineur, B., Hanniffy, D., Troy, D.J., Kerry, J.P. and O’Brien, N.M. (2012) 'Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells'. Food Chemistry, 134 :1137-1140 [Details]
	(2012)	'Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose-maltodextrin systems' Potes, N., Kerry, J.P. and Roos, Y.H. (2012) 'Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose-maltodextrin systems'. Carbohydrate Polymers, 89 :1050-1059 [Details]
	(2012)	'Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties' Nur Hanani, Z.A., Roos ,Y.H. and Kerry, J.P. (2012) 'Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties'. Food Hydrocolloids, 29 :144-151 [Details]
	(2012)	'High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems' Borchert, N.,Hempel, A.,Walsh, H.,Kerry, J.P.,Papkovsky, D.B. (2012) 'High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems'. Food Control, 28 :87-9387 [Details]
	(2012)	'Manufacture and characterization of gelatine films derived from beef, pork and fish sources using twin screw extrusion' Nur Hanani, Z.A., Beatty, E., Roos, Y.H., Morris, M.A. and Kerry, J.P (2012) 'Manufacture and characterization of gelatine films derived from beef, pork and fish sources using twin screw extrusion'. Journal of Food Engineering, 113 :606-614 [Details]
	(2012)	'Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat' Yusop, S.M., O’Sullivan, M.G., Preuß, M., Weber, H., Kerry, J.F. and Kerry, J.P. (2012) 'Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat'. LWT - Food Science and Technology, 46 :349-355 [Details]
	(2012)	'Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds' Moloney, A.P., Kennedy, C., Noci, F., Monahan, F.J. and Kerry, J.P. (2012) 'Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds'. Meat Science, 92 :1-7 [Details]
	(2012)	'Nanotechnologies in the food industry – recent developments, risks and regulation' Cushen, M., Kerry, J.P., Morris, M., Cruz-Romero, M. and Cummins, E. (2012) 'Nanotechnologies in the food industry – recent developments, risks and regulation'. Trends In Food Science & Technology, 24 :30-46 [Details]
	(2012)	'Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractions. Isolation, purification and characterization of antioxidant peptidic fractions' Di Bernardini, R., Mullen, A.M., Bolton, D., Kerry, J.P., O’Neill, E. and Hayes, M. (2012) 'Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and characterisation of associated bioactive peptidic fractions. Isolation, purification and characterization of antioxidant peptidic fractions'. Meat Science, 90 :226-235 [Details]
	(2012)	'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets' Rodríguez, J.M., Cruz-Romero, M.C., O’Sullivan, M.G., García-López, M.I. and Kerry, J.P. (2012) 'High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets'. Food Control, 25 :516-524 [Details]
	(2012)	'The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage' Zakrys-Walliwander, P.I., O’Sullivan, M.G., O’Neill, E.E. and Kerry, J.P. (2012) 'The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage'. Food Chemistry, 131 :527-532 [Details]
	(2012)	'Effect of varying salt and fat levels on the sensory quality of beef patties' Tobin, B.D., O'Sullivan, M.G., Hamill, R.M. and Kerry, J.P. (2012) 'Effect of varying salt and fat levels on the sensory quality of beef patties'. Meat Science, 91 :460-465 [Details]
	(2011)	'Evaluation of carbon dioxide flavour taint in modified atmosphere packed beef steaks' O'Sullivan, M.G., Cruz, M. and Kerry, J.P. ; (2011) 'Evaluation of carbon dioxide flavour taint in modified atmosphere packed beef steaks'. LWT - Food Science and Technology, [Details]
	(2011)	'Nutritional intervention during gestation alters growth, body composition and gene expression patterns in skeletal muscle of pig offspring' McNamara, L.B., Giblin, L., Markham, T., Stickland, N.C., Berry, D.P., O’Reilly, J.J., Lynch, P.B., Kerry, J.P. and Lawlor, P.G. (2011) 'Nutritional intervention during gestation alters growth, body composition and gene expression patterns in skeletal muscle of pig offspring'. Animal, 5 :1195-1206 [Details]
	(2011)	'In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland' O'Sullivan, A. M. and O'Callaghan, Y. C. and O'Grady, M. N. and Queguineur, B. and Hanniffy, D. and Troy, D. J. and Kerry, J. P. and O'Brien, N. M. (2011) 'In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland'. Food Chemistry, 126 (3):1064-1070 [Details]
	(2011)	'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks' Zakrys-Walliwander, P. I., O'Sullivan, M. G., Walshe, H., Allen, P., Kerry, J. P. ; (2011) 'Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks'. Meat Science, 88 :198-202 [Details]
	(2011)	'Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid' Hayes, J.E., Allen, P., Brunton, N. O’Grady, M.N. and Kerry, J.P. (2011) 'Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid'. Food Chemistry, 126 :948-955 [Details]
	(2011)	'Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate' Di Bernardini, R, Rai, D.K., Bolton, D., Kerry, J., O’Neill, E., Mullen, A., Harnedy, P., Hayes, M (2011) 'Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate'. Peptides, 32 :388-400 [Details]
	(2011)	'Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages' Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P (2011) 'Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages'. LWT - Food Science and Technology, 44 :164-172 [Details]
	(2011)	'Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage' McArdle, R.A., Marcos, B., Kerry, J.P. and Mullen, A.M. (2011) 'Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage'. Meat Science, 87 :274-281 [Details]
	(2011)	'Analysis of total aerobic viable counts in raw fish by high throughput optical oxygen respirometry' Hempel, A., Borchert, N., Walsh, H., Choudhury, K.R., Kerry, J.P. and Papkovsky, D.B. (2011) 'Analysis of total aerobic viable counts in raw fish by high throughput optical oxygen respirometry'. Journal of Food Protection, 74 :776-782 [Details]
	(2011)	'Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products; a review' Di Bernardini, R., Harnedy, P., Bolton, D.K., Kerry, J.P., O’Neill, E., Mullen, A.M. and Hayes, M. (2011) 'Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products; a review'. Food Chemistry, 124 :1296-1307 [Details]
	(2011)	'Probabilistic shelf-life assessment of white button mushrooms through sensorial properties analysis' Mohapatra, D., Bira, Z.M., Frias, J.M., Kerry, J.P., Rodrigues, F.A. (2011) 'Probabilistic shelf-life assessment of white button mushrooms through sensorial properties analysis'. LWT - Food Science and Technology, 44 :1443-1448 [Details]
	(2010)	'High pressure induced changes on sarcoplasmic protein fraction and quality indicators' Marcos, B., Kerry, J.P. and Mullen, A.M. (2010) 'High pressure induced changes on sarcoplasmic protein fraction and quality indicators'. Meat Science, 85 :115-120 [Details]
	(2010)	'Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system' Daly, Trevor; Ryan, Eileen; Aherne, S. Aisling; O'Grady, Michael N; Hayes, Jenny; Allen, Paul; Kerry, Joseph P; O'Brien, Nora M; (2010) 'Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system'. Food Research International, 43 (3):753-760 [DOI] [Details]
	(2010)	'Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics' Andres-Nieto, A.I., O’Grady, M.N., Gutierrez, J.I. and Kerry, J.P. (2010) 'Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics'. International Journal of Food Science and Technology, 45 :289-294 [Details]
	(2010)	'Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems' Hayes, J.E., Stepanyan, V., O’Grady, M.N., Allen, P. and Kerry, J.P. ( (2010) 'Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems'. Meat Science, 85 :289-296 [Details]
	(2010)	'Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatine and sodium alginate' Wang, L., Auty, M.A.E. and Kerry, J.P. (2010) 'Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatine and sodium alginate'. Journal of Food Engineering, 96 :199-207 [Details]
	(2010)	'Consumer perception and the role of science in the meat industry – a review' Troy, D.J. and Kerry, J.P. (2010) 'Consumer perception and the role of science in the meat industry – a review'. Meat Science, 86 :214-226 [Details]
	(2010)	'Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus)' Mohapatra, D., Bira, Z.M., Kerry, J.P., Frías, J.M. and Rodrigues, F.A (2010) 'Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus)'. Italian Journal of Food Science, 75 :146-152 [Details]
	(2010)	'Monitoring the effects of high pressure processing and temperature on selected beef quality attributes' McArdle, R.A., Marcos, B., Kerry, J.P. and Mullen, A.M. (2010) 'Monitoring the effects of high pressure processing and temperature on selected beef quality attributes'. Meat Science, 86 :629-634 [Details]
	(2010)	'The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles' Keenan, D.F., Desmond, E.M., Hayes, J.E., Kenny, T.A. and Kerry, J.P. (2010) 'The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles'. Meat Science, 84 :691-698 [Details]
	(2010)	'The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles' Walsh, H, Martins, S. O’ Neill, E.E. Kerry, J.P., Kenny, T. and Ward, P. (2010) 'The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles'. Meat Science, 85 :230-234 [Details]
	(2010)	'The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles' Walsh, H., Martins, S., O' Neill, E.E., Kerry, J.P., Kenny, T. and Ward, P. (2010) 'The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles'. Meat Science, 84 :444-448 [Details]
	(2010)	'Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage' Zakrys-Walliwander, P. I., O'Sullivan, M. G., Allen, P., O¿Neill, E.E and Kerry, J. P.; (2010) 'Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage'. Food Research International, 43 :277-284 [Details]
	(2010)	'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat' Yusop, S. M., O¿Sullivan, M. G., Kerry, J. F. & Kerry, J. P. ; (2010) 'Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat'. Meat Science, 85 :657-663 [Details]
	(2010)	'The investigation of gender related sensitivity differences in food perception' Michon, C., O'Sullivan , M.G., Delahunty C.M. and Kerry, J.P.; (2010) 'The investigation of gender related sensitivity differences in food perception'. Journal of Sensory Studies, 24 :922-937 [Details]
	(2010)	'Investigation of the influence of age, gender and consumption habits on the liking for jam-filled cakes' Michon, C., O'Sullivan , M.G., Sheehan, E., Delahunty, C.M. and Kerry, J.P ; (2010) 'Investigation of the influence of age, gender and consumption habits on the liking for jam-filled cakes'. Food Quality and Preference, 21 :553-561 [Details]
	(2010)	'Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups' Michon, C., O'Sullivan , M.G., Delahunty C.M. and Kerry, J.P.; (2010) 'Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups'. Food Quality and Preference, 21 :478-488 [Details]
	(2010)	'Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties' Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P. (2010) 'Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties'. Meat Science, 84 :613-620 [Details]
	(2009)	'Mathematical modelling of O2 consumption and CO2 production rates of whole mushrooma accounting for the effect of temperature and gas composition' Iqbal, T. Rodrigues, F.A.S., Mahajan, P.V. and Kerry, J.P. (2009) 'Mathematical modelling of O2 consumption and CO2 production rates of whole mushrooma accounting for the effect of temperature and gas composition'. International Journal of Food Science and Technology, 44 :1408-1414 [Details]
	(2009)	'Sensory evaluation of Chinese-style marinated chicken by Chinese and European naïve assessors' Yusop, S, M., O'Sullivan, M. G., Kerry, J. F. and J. P. Kerry. ; (2009) 'Sensory evaluation of Chinese-style marinated chicken by Chinese and European naïve assessors'. Journal of Sensory Studies, 24 :512-533 [Details]
	(2009)	'Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties' Fort, N., Kerry, J.P., Carretero, C., Kelly, A.L. and Saguer, E. (2009) 'Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties'. Food Chemistry, 115 :602-608 [Details]
	(2009)	'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks' Zakrys, P. I., O'Sullivan, M. G., Allen, P., Kerry, J. P. ; (2009) 'Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks'. Meat Science, 81 :720-725 [Details]
	(2009)	'The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems' Hayes, J. E. and Stepanyan, V. and Allen, P. and O'Grady, M. N. and O'Brien, N. M. and Kerry, J. P. (2009) 'The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems'. Meat Science, 83 (2):201-208 [Details]
	(2009)	'Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots. Journal of Food Engineering' Iqbal, Tariq,Rodrigues, Fernanda A. S.,Mahajan, Pramod V.,Kerry, Joe P.; (2009) 'Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots. Journal of Food Engineering'. Journal of Food Engineering, 91 (2):325-332   [Details]
	(2009)	'Bioactivity of Herb-Enriched Beef Patties' Ryan, E,Aherne, SA,O'Grady, MN,McGovern, L,Kerry, JP,O'Brien, NM (2009) 'Bioactivity of Herb-Enriched Beef Patties'. Journal Of Medicinal Food, 12 :893-901 [DOI] [Details]
	(2009)	'Effect of time, temperature and slicing on respiration rate of mushrooms' Iqbal, T., Rodrigues, F.A.S., Mahajan, P.V. and Kerry, J.P. (2009) 'Effect of time, temperature and slicing on respiration rate of mushrooms'. Journal of Food Science, 74 :288-303 [Details]
	(2008)	'Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork' O'Grady, M. N. and Carpenter, R. and Lynch, P. B. and O'Brien, N. M. and Kerry, J. P. (2008) 'Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork'. Meat Science, 78 (4):438-446 [Details]
	(2008)	'Effects of oxygen concentration on sensory evaluation and quality indicators of beef muscle packed under modified atmosphere' Zakrys, P. I., Hogan, S. A., O'Sullivan, M. G., Allen, P., Kerry, J. P.; (2008) 'Effects of oxygen concentration on sensory evaluation and quality indicators of beef muscle packed under modified atmosphere'. Meat Science, 79 :648-655 [Details]
	(2008)	'Effect of pH and addition of corn oil on the properties of whey protein isolate-based films using response surface methodology' Wang, L.; Liu, L.; Holmes, J. D.; Huang, J.; Kerry, J. F.; kerry, J. P.; (2008) 'Effect of pH and addition of corn oil on the properties of whey protein isolate-based films using response surface methodology'. International Journal of Food Science & Technology, 43 :787-796   [Details]
	(2008)	'Physicochemical and sensory optimisation of a low glycemic index ice cream formulation' Whelan, A.P., Vega, C., Kerry, J.P. and Goff, H.D. (2008) 'Physicochemical and sensory optimisation of a low glycemic index ice cream formulation'. International Journal of Food Science and Technology, 43 :1520-1527 [Details]
	(2008)	'Effect of trehalose on the glass transition and ice crystal growth in ice cream' Whelan, A., Regand, A., Vega, C., Kerry, J.P. and Goff, H.D. (2008) 'Effect of trehalose on the glass transition and ice crystal growth in ice cream'. International Journal of Food Science & Technology, 43 :510-516 [Details]
	(2008)	'Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms (Agaricus bisporus spp.)' Mohapatra, D., Frias, J.M., Oliveira, F.A.R., Bira, Z.M. and Kerry, J.P (2008) 'Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms (Agaricus bisporus spp.)'. Journal of Food Engineering, 86 :39-48 [Details]
	(2008)	'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)' Cruz-Romero, M., Kerry, J.P. and Kelly, A.L. (2008) 'Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)'. Innovative Food Science and Emerging Technologies, 9 :54-61 [Details]
	(2008)	'Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage' Cruz-Romero, M., Kerry, J.P. and Kelly, A.L. (2008) 'Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage'. Food Control, 19 :1139-1147 [Details]
	(2008)	'Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)' Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2008) 'Influence of packaging strategy on microbiological and biochemical changes in high-pressure-treated oysters (Crassostrea gigas)'. Journal of The Science of Food and Agriculture, 88 :2713-2723 [Details]
	(2008)	'Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants' Valencia, I., O’Grady, M.N., Ansorena, D., Astiasarán and Kerry, J.P. (2008) 'Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants'. Meat Science, 80 :1046-1054 [Details]
	(2008)	'Crop-based biodegradable packaging and its environmental implications' Cruz-Romero, M. and Kerry, J.P. (2008) 'Crop-based biodegradable packaging and its environmental implications'. Perspectives In Agriculture, Veterinary Science, Nutric, 3 (074):1-25 [Details]
	(2008)	'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage' Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2008) 'Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage'. Innovative Food Science and Emerging Technologies, 9 :440-447 [Details]
	(2008)	'Impingement cooking of meat products: effect of variability on final temperature' Cronin, K., Caro-Corrales, J., Tobin, J. and Kerry, J.P. (2008) 'Impingement cooking of meat products: effect of variability on final temperature'. Food Science and Technology International, 14 :241-250 [Details]
	(2007)	'Assessment of thin film-forming potential and properties of protein and polysaccharide-based biopolymer films' Wang, L. Z.; Liu, L.; Holmes, J. D.; Kerry, J. F.; Kerry, J. P.; (2007) 'Assessment of thin film-forming potential and properties of protein and polysaccharide-based biopolymer films'. International Journal of Food Science & Technology, 42 :1128-1138   [Details]
	(2007)	'Effects of plant extracts on antioxidant status and oxidant-induced stress in Caco-2 cells' Aherne, S. Aisling and Kerry, Joseph P. and O'Brien, Nora M. (2007) 'Effects of plant extracts on antioxidant status and oxidant-induced stress in Caco-2 cells'. British Journal of Nutrition, 97 (2):321-328 [Details]
	(2007)	'Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork' Carpenter, R. and O'Grady, M. N. and O'Callaghan, Y. C. and O'Brien, N. M. and Kerry, J. P. (2007) 'Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork'. Meat Science, 76 (4):604-610 [Details]
	(2007)	'Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef' Nuala T.M. McBride, Sean A. Hogan and Joe P. Kerry (2007) 'Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef'. International Journal of Food Science & Technology, 42 :1201-1207 [Details]
	(2007)	'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)' Cruz-Romero, M., Kelly, A.L. and Kerry, J.P. (2007) 'Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)'. Innovative Food Sciences and Emerging Technologies, 8 :30-38 [Details]
	(2007)	'Development of a modified dry curing process for beef' Hayes, J.E., Kenny, T.A., Ward, P. and Kerry, J.P. (2007) 'Development of a modified dry curing process for beef'. Meat Science, 77 :314-323 [Details]
	(2007)	'Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage' Liu, L., Kerry, J.F. and Kerry, J.P. (2007) 'Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage'. Meat Science, 75 :196-202 [Details]
	(2006)	'Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings' Liu, L., Kerry, J.F. and Kerry, J.P.; (2006) 'Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings'. International Journal of Food Science and Technology, 41 (*):295-302 [Details]
	(2006)	'Composition, sensory and shelf-life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems' Walshe, B., Sheehan, E.M., Delahunty, C.M., Morrissey, P.A. and Kerry, J.P.; (2006) 'Composition, sensory and shelf-life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems'. Meat Science, 73 (*):319-325 [Details]
	(2006)	'Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions' Tang, S.Z., Ou, S.Y., Huang, X.S., Li, W., Kerry, J.P. and Buckley; (2006) 'Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions'. Journal of Food Engineering, 77 (*):248-253 [Details]
	(2006)	'The effects of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef' O'Grady, M.N., Maher, M., Troy, D.J., Moloney, A.P. and Kerry, J.P.; (2006) 'The effects of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef'. Meat Science, 73 (*):132-143 [Details]
	(2006)	'Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese' O'Mahony, F.C., O'Riordan, T.C., Papkovskaia, N., Kerry, J.P. and Papkovsky, D.B.; (2006) 'Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese'. Food Control, 17 (*):286-292 [Details]
	(2006)	'The potential effects of plant extracts in protecting against oxidant-induced injury to Caco-2 cells' Aherne, S. A. and Kerry, J. P. and O'Brien, N. M.; (2006) 'The potential effects of plant extracts in protecting against oxidant-induced injury to Caco-2 cells'. PROCEEDINGS OF THE NUTRITION SOCIETY, 65 (Suppl. S) [Details]
	(2006)	'Modulatory effects of resveratrol, citroflavan-3-ol, and plant-derived extracts on oxidative stress in U937 cells' Carpenter, Rosemary and O'Callaghan, Yvonne C. and O'Grady, Michael N. and Kerry, Joseph P. and O'Brien, Nora M. (2006) 'Modulatory effects of resveratrol, citroflavan-3-ol, and plant-derived extracts on oxidative stress in U937 cells'. Journal of Medicinal Food, 9 (2):187-195 [Details]
	(2006)	'Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings' Liu, L., Kerry, J.F. and Kerry, J.P. (2006) 'Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings'. International Journal of Food Science and Technology, 41 :295-302 [Details]
	(2006)	'Quality characteristics of cured ham produced from Landrace and Duroc pigs fed restricted energy diets with or without -tocopheryl acetate or green tea catechins' Mason, L.M., Hogan, S.A., Lynch, A.-M., O’Sullivan, K., Lawlor, P.G. and Kerry, J.P. (2006) 'Quality characteristics of cured ham produced from Landrace and Duroc pigs fed restricted energy diets with or without -tocopheryl acetate or green tea catechins'. Animal Research, 55 :323-333 [Details]
	(2006)	'Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species' Falch, E., Rustad, T., Jonsdottir, R., Shaw, N.B., Dumay, J., Berge, J.P., Arason, S., Kerry, J.P., Sandbakk, M. and Aursand, M. (2006) 'Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species'. Journal of Food Composition and Analysis, 19 :727-736 [Details]
	(2006)	'Modulatory effects of resveratrol, citroflavan-3-ol and plant derived extracts on oxidative stress in U937 cells' Carpenter, R, O’Callaghan, Y.C., O’Grady, M., Kerry, J.P. and O’Brien, N.M. (2006) 'Modulatory effects of resveratrol, citroflavan-3-ol and plant derived extracts on oxidative stress in U937 cells'. Journal Of Medicinal Food, 9 :187-195 [Details]
	(2006)	'Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review' Kerry, J.P., O’Grady, M.N. and Hogan, S.A. (2006) 'Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review'. Meat Science, 74 :113-130 [Details]
	(2006)	'Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese' O’Mahony, F.C., O’Riordan, T.C., Papkovskaia, N., Kerry, J.P. and Papkovsky, D.B. (2006) 'Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese'. Food Control, 17 :286-292 [Details]
	(2006)	'Extraction of collagen from fish skins and its use in the manufacture of biopolymer films' O’Sullivan, A., Shaw, N.B., Murphy, S.C., van de Vis, J.W., van Pelt-Heerschap, H. and Kerry, J.P. O’Sullivan, A., Shaw, N.B., Murphy, S.C., van de Vis, J.W., van Pelt-Heerschap, H. and Kerry, J.P. (2006) 'Extraction of collagen from fish skins and its use in the manufacture of biopolymer films'. Journal of Aquatic Food Production Technology, 15 :75-94 [Details]
	(2005)	'Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs' Kennedy, C., Buckley, D.J. and Kerry, J.P.; (2005) 'Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs'. Meat Science, 69 (*):27-33 [Details]
	(2005)	'Study of migration of active components of phosphorescent oxygen sensors for food packaging applications' O'Riordan, T.C., Voraberger, H., Kerry, J.P. and Papkovsky, D.B.; (2005) 'Study of migration of active components of phosphorescent oxygen sensors for food packaging applications'. Analytica Chimica Acta, 530 (*):135-141 [Details]
	(2005)	'Synthesis, isolation and characterization of â-sitosterol and â-sitosterol oxide derivitives' McCarthy, F.O., Chopra, J., Ford, A., Hogan, S.A., Kerry, J.P., O'Brien, N.M., Ryan, E. and Maguire, A.R.; (2005) 'Synthesis, isolation and characterization of â-sitosterol and â-sitosterol oxide derivitives'. Organic and Biomolecular Chemistry, 3 (*):3059-3065 [Details]
	(2005)	'Study of migration of active components of phosphorescent oxygen sensors for food packaging applications' O'Riordan, T. C.,Voraberger, H.,Kerry, J. P.,Papkovsky, D. B.; (2005) 'Study of migration of active components of phosphorescent oxygen sensors for food packaging applications'. Analytica Chimica Acta, 530 (1):135-141   [Details]
	(2005)	'Modulatory effects of resveratol, citroflavan-3-ol and plant-derived extracts oil oxidative stress in U937 cells' Carpenter, R. and O'Callaghan, Y. C. and O'Grady, M. and Kerry, J. P. and O'Brien, N. M.; (2005) 'Modulatory effects of resveratol, citroflavan-3-ol and plant-derived extracts oil oxidative stress in U937 cells'. PROCEEDINGS OF THE NUTRITION SOCIETY, 64 (Suppl. S) [Details]
	(2005)	'Synthesis, isolation and characterisation of beta-sitosterol and beta-sitosterol oxide derivatives' McCarthy, F. O. and Chopra, J. and Ford, A. and Hogan, S. A. and Kerry, J. P. and O'Brien, N. M. and Ryan, E. and Maguire, A. R. (2005) 'Synthesis, isolation and characterisation of beta-sitosterol and beta-sitosterol oxide derivatives'. Organic & Biomolecular Chemistry, 3 (16):3059-3065 [Details]
	(2005)	'Greater high-pressure resistance of bacteria in oysters than in buffer' Smiddy, M. and O'Gorman, L. and Sleator, R.D. and Kerry, J.P. and Patterson, M.F. and Kelly, A.L. and Hill, C. (2005) 'Greater high-pressure resistance of bacteria in oysters than in buffer'. Innovative Food Science \& Emerging Technologies, 6 (1):83-90 [Details]
	(2005)	'Modelling the influence of storage time on the respiration rate of shredded carrots at different temperatures under ambient atmosphere' Iqbal, T., Oliveira, F.A.R., Kerry, J.P., Gil, L., Manso, M.C. and Cunha, L.M (2005) 'Modelling the influence of storage time on the respiration rate of shredded carrots at different temperatures under ambient atmosphere'. Acta Horticultura, 674 :105-111 [Details]
	(2005)	'Selection of optimum extrusion technology parameters in the manufacture of edible/biodegradable packaging films derived from food-based polymers' Liu, L., Kerry, J.F. and Kerry, J.P. (2005) 'Selection of optimum extrusion technology parameters in the manufacture of edible/biodegradable packaging films derived from food-based polymers'. Journal of Food, Agriculture and Environment, 3 :51-58 [Details]
	(2005)	'Ultrastructural variation in beef M. longissimus dorsi as an explanation of the variation in beef tenderness' Maher, S.C., Mullen, A.M., Moloney, A.P., Reville, W., Buckley, D.J., Kerry, J.P. and Troy, D.J. (2005) 'Ultrastructural variation in beef M. longissimus dorsi as an explanation of the variation in beef tenderness'. Journal of Food Science, 70 :579-584 [Details]
	(2005)	'Ultrastructural variation in beef M. longissimus dorsi as an explanation of the variation in beef tenderness' Maher, S.C., Mullen, A.M., Moloney, A.P., Reville, W., Buckley, D.J., Kerry, J.P. and Troy, D.J.; (2005) 'Ultrastructural variation in beef M. longissimus dorsi as an explanation of the variation in beef tenderness'. Journal of Food Science, 70 (*):579-584 [Details]
	(2005)	'Use of natural antioxidants to stabilize fish oil systems' O'Sullivan, A., Mayr, A., Shaw, N.B., Murphy, S.C. and Kerry, J.P.; (2005) 'Use of natural antioxidants to stabilize fish oil systems'. Journal of Aquatic Food Production Technology, 14 (*):75-94 [Details]
	(2005)	'Greater high pressure resistance of bacteria in oysters than in buffer' Smiddy, M, L O’Gorman, RD Sleator, JP Kerry, MF Patterson, AL Kelly, and C. Hill.; (2005) 'Greater high pressure resistance of bacteria in oysters than in buffer'. Innovative Food Science and Emerging Technologies, 6 (*):83-90 [Details]
	(2005)	'Synthesis, isolation and characterization of b-sitosterol and b-sitosterol oxide derivatives' McCarthy, F. O.; Chopra, J.; Ford, A.; Hogan, S. A.; Kerry, J. P.; O'Brien, N. M.; Ryan, E.; Maguire, A. R.; (2005) 'Synthesis, isolation and characterization of b-sitosterol and b-sitosterol oxide derivatives'. Organic and Biomolecular Chemistry, 3 (16):3059-3065 [Details]
	(2005)	'Increased high pressure resistance of bacteria in oysters than in buffer' Smiddy, M., O'Gorman, L., Sleator, R.D., Kerry, J.P., Patterson, M.F., Kelly, A.L. and Hill, C.; (2005) 'Increased high pressure resistance of bacteria in oysters than in buffer'. Innovative Food Science & Emerging Technologies, 6 (*):83-90 [Details]
	(2005)	'Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs' Mason, L.M., Hogan, S.A., Lynch, A., O'Sullivan, K., Lawlor, P.G. and Kerry, J.P.; (2005) 'Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs'. Meat Science, 70 (*):307-317 [Details]
	(2005)	'Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat quality' Frisby, J., Raftery, D., Kerry, J.P. and Diamond, D.; (2005) 'Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat quality'. Meat Science, 70 (*):329-336 [Details]
	(2005)	'The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre- and post-slaughter' Maher, S.C., Mullen, A.M., Buckley, D.J., Kerry, J.P. and Moloney, A.P.; (2005) 'The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre- and post-slaughter'. Meat Science, 69 (*):215-224 [Details]
	(2005)	'Assessment of added protein/starch on the functional properties of surimi gels manufactured from Atlantic whiting' Murphy, S., Gilroy, D., Kerry, J.F. and Kerry, J.P.; (2005) 'Assessment of added protein/starch on the functional properties of surimi gels manufactured from Atlantic whiting'. Journal of Food Science, 70 (*):21-24 [Details]
	(2005)	'Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability, during chilled storage, in cooked or raw beef and chicken patties' Mitsumoto, M, O'Grady, M.N., Kerry, J.P. and Buckley, D.J.; (2005) 'Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability, during chilled storage, in cooked or raw beef and chicken patties'. Meat Science, 69 (*):773-779 [Details]
	(2005)	'Relationship between the subjective and objective assessment of pork M. semimembranosus and classification of further processed pork quality' McDonagh, C., Troy, D.J., Kerry, J.P. and Mullen, A.M.; (2005) 'Relationship between the subjective and objective assessment of pork M. semimembranosus and classification of further processed pork quality'. Food Science and Technology International, 11 (*):149-154 [Details]
	(2005)	'High pressure processing of shellfish and other seafood: a review' Murchie, L., Cruz-Romero, M., Kerry, J.P., Linton, M., Matterson, M.F., Smiddy, M. and Kelly, A.L.; (2005) 'High pressure processing of shellfish and other seafood: a review'. Innovative Food Science and Emerging Technologies, 6 (*):257-270 [Details]
	(2004)	'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassotrea gigas)' Cruz-Romero, M., Smiddy, M., Hill, C., Kerry, J.P. and Kelly, A.L.; (2004) 'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassotrea gigas)'. Innovative Food Science and Emerging Technologies, 5 (*):161-169 [Details]
	(2004)	'Distribution of Ą-tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus) following dietary Ą-tocopheryl acetate supplementation' Ruff, N., Fitzgerald, R.D., Cross, T.F., Lynch, A. and Kerry, J.P.; (2004) 'Distribution of Ą-tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus) following dietary Ą-tocopheryl acetate supplementation'. Aquaculture Nutrition, 10 (*):75-81 [Details]
	(2004)	'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)' Cruz-Romero, M., Smiddy, M., Hill, C., Kerry, J.P. and Kelly, A.P.; (2004) 'Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)'. Innovative Food Science & Emerging Technologies, 5 (*):161-169 [Details]
	(2004)	'Display life of sheep meats retail packaged under atmospheres of various volumes and compositions' Kennedy, C., Buckley, D.J. and Kerry, J.P.; (2004) 'Display life of sheep meats retail packaged under atmospheres of various volumes and compositions'. Meat Science, 68 (*):649-658 [Details]
	(2004)	'Dietary supplementation of Ą-tocopheryl acetate on Ą-tocopherol levels in duck tissues and its influence on meat storage stability' Russell, E.A., Lynch, P.B., O'Sullivan, K. and Kerry, J.P.; (2004) 'Dietary supplementation of Ą-tocopheryl acetate on Ą-tocopherol levels in duck tissues and its influence on meat storage stability'. International Journal of Food Science and Technology, 39 (*):331-340 [Details]
	(2004)	'Assessment of oxygen levels in convenience-style muscle-based Sous Vide products through optical means and impact on shelf-life stability' O'Mahony, F. C.,O'Riordan, T. C.,Papkovskaia, N.,Ogurtsov, V. I.,Kerry, J. P.,Papkovsky, D. B.; (2004) 'Assessment of oxygen levels in convenience-style muscle-based Sous Vide products through optical means and impact on shelf-life stability'. Packaging Technology and Science, 17 (4):225-234   [Details]
	(2004)	'Distribution of -tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus) following dietary -tocopheryl acetate supplementation' Ruff, N., Fitzgerald, R.D., Cross, T.F., Lynch, A. and Kerry, J.P. (2004) 'Distribution of -tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus) following dietary -tocopheryl acetate supplementation'. Aquaculture Nutrition, 10 :75-81 [Details]
	(2004)	'Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish Irish beef' Maher, S.C., Mullen, A.M., Moloney, A.P., Buckley, D.J. and Kerry, J.P. (2004) 'Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish Irish beef'. Meat Science, 66 :351-360 [Details]
	(2004)	'Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management' Maher, S.C., Mullen, A.M., Moloney, A.P., Drennan, M.J., Buckley, D.J. and Kerry, J.P. (2004) 'Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management'. Meat Science, 67 :73-80 [Details]
	(2004)	'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 a-tocopheryl acetate' Rey, A.I., Lopez-Bote, C.J., Kerry, J.P., Lynch, P.B., Buckley, D.J. and Morrissey, P.A. (2004) '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 a-tocopheryl acetate'. Animal Feed Science and Technology, 113 :223-238 [Details]
	(2004)	'Influence of concentrate composition and forage type on retail packaged beef quality' O’Sullivan, A., O’Sullivan, K., Galvin, K., Moloney, A.P., Troy, D.J. and Kerry, J.P. (2004) 'Influence of concentrate composition and forage type on retail packaged beef quality'. Journal of Animal Science, 82 :2384-2391 [Details]
	(2004)	'Colour, composition and eating quality of beef from the progeny of two Charolais sires' Maher, S.C., Mullen, A.M., Moloney, A.P., Drennan, M.J., Buckley, D.J. and Kerry, J.P. (2004) 'Colour, composition and eating quality of beef from the progeny of two Charolais sires'. Meat Science, 67 :73-80 [Details]
	(2004)	'Display life of sheep meats retail packaged under atmospheres of various volumes and compositions' Kennedy, C., Buckley, D.J. and Kerry, J.P. (2004) 'Display life of sheep meats retail packaged under atmospheres of various volumes and compositions'. Meat Science, 68 :649-658 [Details]
	(2004)	'Assessment of antioxidant potential of food ingredients in fresh, previously frozen and cooked chicken patties' O’Sullivan, C.M., Lynch, A.M., Lynch, P.B., Buckley, D.J. and Kerry, J.P. (2004) 'Assessment of antioxidant potential of food ingredients in fresh, previously frozen and cooked chicken patties'. International Journal of Poultry Science, 3 :337-344 [Details]
	(2004)	'Use of antioxidants in chicken nuggets manufactured with and without the use of salt and/or sodium tripolyphosphate: effects on product quality and shelf-life stability' O’Sullivan, C.M., Lynch, A.M., Lynch, P.B., Buckley, D.J. and Kerry, J.P. (2004) 'Use of antioxidants in chicken nuggets manufactured with and without the use of salt and/or sodium tripolyphosphate: effects on product quality and shelf-life stability'. International Journal of Poultry Science, 3 :345-353 [Details]
	(2004)	'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 a-tocopheryl acetate' Rey, A.I., Lopez-Bote, C.J., Kerry, J.P., Lynch, P.B., Buckley, D.J. and Morrissey, P.A.; (2004) '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 a-tocopheryl acetate'. Animal Feed Science and Technology, 113 (*):223-238 [Details]
	(2004)	'Influence of concentrate composition and forage type on retail packaged beef quality' O'Sullivan, A., O'Sullivan, K., Galvin, K., Moloney, A.P., Troy, D.J. and Kerry, J.P.; (2004) 'Influence of concentrate composition and forage type on retail packaged beef quality'. Journal of Animal Science, 82 (*):2384-2391 [Details]
	(2004)	'Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate-based Edible Films' Coughlan, K, Shaw, N.B., Kerry, J.F., Kerry, J.P.; (2004) 'Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate-based Edible Films'. Journal of Food Science, 69 (*):271-275 [Details]
	(2004)	'Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish Irish beef' Maher, S.C., Mullen, A.M., Moloney, A.P., Buckley, D.J. and Kerry, J.P.; (2004) 'Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish Irish beef'. Meat Science, 66 (*):351-360 [Details]
	(2004)	'Colour, composition and eating quality of beef from the progeny of two Charolais sires' Maher, S.C., Mullen, A.M., Moloney, A.P., Drennan, M.J., Buckley, D.J. and Kerry, J.P.; (2004) 'Colour, composition and eating quality of beef from the progeny of two Charolais sires'. Meat Science, 67 (*):73-80 [Details]
	(2004)	'Assessment of antioxidant potential of food ingredients in fresh, previously frozen and cooked chicken patties' O'Sullivan, C.M., Lynch, A.M., Lynch, P.B., Buckley, D.J. and Kerry, J.P.; (2004) 'Assessment of antioxidant potential of food ingredients in fresh, previously frozen and cooked chicken patties'. International Journal of Poultry Science, 3 (*):337-344 [Details]
	(2004)	'Use of antioxidants in chicken nuggets manufactured with and without the use of salt and/or sodium tripolyphosphate: effects on product quality and shelf-life stability' O'Sullivan, C.M., Lynch, A.M., Lynch, P.B., Buckley, D.J. and Kerry, J.P.; (2004) 'Use of antioxidants in chicken nuggets manufactured with and without the use of salt and/or sodium tripolyphosphate: effects on product quality and shelf-life stability'. International Journal of Poultry Science, 3 (*):345-353 [Details]
	(2004)	'Effect of season on vitamin E, fatty acid profile, and nutritional value of fish by-products from cod, saithe, ling and haddock species caught in southern Irish coastal waters' Malone, C., Shaw, N.B. and Kerry, J.P.; (2004) 'Effect of season on vitamin E, fatty acid profile, and nutritional value of fish by-products from cod, saithe, ling and haddock species caught in southern Irish coastal waters'. Journal of Aquatic Food Production Technology, 13 (*):127-149 [Details]
	(2003)	'Oxidative stability of chicken breast burgers obtained from organic, free-range and conventionally reared animals' Lawlor, J.B., Sheehan, E.M., Delahunty, C.M., Morrissey, P.A. and Kerry, J.P.; (2003) 'Oxidative stability of chicken breast burgers obtained from organic, free-range and conventionally reared animals'. International Journal of Poultry Science, 2 (*):398-403 [Details]
	(2003)	'Sensory characteristics and consumer preference for cooked chicken breasts from organic, corn-fed, free-range and conventionally reared animals' Lawlor, J.B., Sheehan, E.M., Delahunty, C.M., Kerry, J.P. and Morrissey, P.A.; (2003) 'Sensory characteristics and consumer preference for cooked chicken breasts from organic, corn-fed, free-range and conventionally reared animals'. International Journal of Poultry Science, 2 (*):409-416 [Details]
	(2003)	'Shelf-life evaluation of modified atmosphere and vacuum package fillets of Atlantic halibut (Hippoglossus hippoglossus) following dietary Ą-tocopheryl acetate supplementation' Ruff, N., Fitzgerald, R.D., Cross, T.F. and Kerry, J.P.; (2003) 'Shelf-life evaluation of modified atmosphere and vacuum package fillets of Atlantic halibut (Hippoglossus hippoglossus) following dietary Ą-tocopheryl acetate supplementation'. Journal of Aquatic Food Production Technology, 12 (*):23-37 [Details]
	(2003)	'Characterisation of cooked ham quality using early post-mortem measurements' McDonagh, C., Mullen, A.M., Troy, D.J., Walsh, H. and Kerry, J.P.; (2003) 'Characterisation of cooked ham quality using early post-mortem measurements'. The Pig Journal, 52 (*):79-90 [Details]
	(2003)	'Effect of chill type on the quality of pigmeat from farms suspected of producing high or low incidences of PSE (Pale, Soft, Exudative)' O'Neill, D.J., Troy, D.J., Lawlor, P., Buckley, D.J. and Kerry, J.P.; (2003) 'Effect of chill type on the quality of pigmeat from farms suspected of producing high or low incidences of PSE (Pale, Soft, Exudative)'. The Pig Journal, 51 (*):74-82 [Details]
	(2003)	'The effect of dietary vitamin E and C level on market-size turbot (Scopthalmus maximus) fillet quality' Ruff. N., FitzGerald, R.D., Cross, T.F., Hamre, K., and Kerry, J.P.; (2003) 'The effect of dietary vitamin E and C level on market-size turbot (Scopthalmus maximus) fillet quality'. Aquaculture Nutrition, 9 (*):91-103 [Details]
	(2003)	'Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef' Formanek, Z., Lynch, A., Galvin, K., Farkas, J. and Kerry, J.P.; (2003) 'Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef'. Meat Science, 63 (*):433-440 [Details]
	(2003)	'Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat' O'Neill, D.J., Lynch, P.B., Troy, D.J., Buckley, D.J. and Kerry, J.P.; (2003) 'Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat'. Meat Science, 64 (*):105-111 [Details]
	(2003)	'Effects of PSE on the quality of cooked hams' O'Neill, D.J., Lynch, P.B., Troy, D.J., Buckley, D.J. and Kerry, J.P.; (2003) 'Effects of PSE on the quality of cooked hams'. Meat Science, 64 (*):113-118 [Details]
	(2003)	'Quality and shelf life of duck liver pâté as influenced by dietary supplementation with -tocopheryl acetate and various fat sources' Russell, E.A., Lynch, A., Lynch, P.B. and Kerry, J.P.; (2003) 'Quality and shelf life of duck liver pâté as influenced by dietary supplementation with -tocopheryl acetate and various fat sources'. Journal of Food Science, 68 (*):799-802 [Details]
	(2003)	'Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology' Murphy, S., Gilroy, D., Kerry, J.F., Buckley, D.J. and Kerry, J.P.; (2003) 'Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology'. Meat Science, 66 (*):689-701 [Details]
	(2003)	'Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef' O'Sullivan, A., Galvin, K., Moloney, A.P., Troy, D.J. and Kerry, J.P.; (2003) 'Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef'. Meat Science, 63 (*):279-286 [Details]
	(2003)	'Shelf-life evaluation of modified atmosphere and vacuum package fillets of Atlantic halibut (Hippoglossus hippoglossus) following detary a-tocopheryl acetate supplementation' Ruff, N., FitzGerald, R.D., Cross, T.F. and Kerry, J.P.; (2003) 'Shelf-life evaluation of modified atmosphere and vacuum package fillets of Atlantic halibut (Hippoglossus hippoglossus) following detary a-tocopheryl acetate supplementation'. Journal of Aquatic Food Production Technology, 12 (*):23-37 [Details]
	(2003)	'Oxidative stability of cooked chicken breast burgers obtained from organic, free-range and conventionally reared animals' Lawlor, J.B., Sheehan, E.M., Delahunty, C.M., Morrissey, P.A. and Kerry, J.P.; (2003) 'Oxidative stability of cooked chicken breast burgers obtained from organic, free-range and conventionally reared animals'. International Journal of Poultry Science, 2 (*):398-403 [Details]
	(2003)	'Quality of raw, frozen and cooked duck meat as affected by dietary fat and Ą-tocopheryl acetate supplementation' Russell, E.A., Lynch, A., Galvin, K., Lynch, P.B. and Kerry, J.P.; (2003) 'Quality of raw, frozen and cooked duck meat as affected by dietary fat and Ą-tocopheryl acetate supplementation'. International Journal of Poultry Science, 2 (*):324-334 [Details]
	(2002)	'Characterisation of proteolysis during ripening of semi-dry fermented sausages' Hughes, M.C., Kerry, J.P. Arendt, E.K., Kenneally, P.H., McSweeney, P.L.H. and O'Neill, E.E.; (2002) 'Characterisation of proteolysis during ripening of semi-dry fermented sausages'. Meat Science, 62 (*):205-216 [Details]
	(2002)	'Slaughtering method and dietary Ą-tocopheryl acetate supplementation affect rigor mortis and fillet shelf-life of turbot Scopthalmus maximus' Ruff, N., FitzGerald, R.D., Teurtrie, G., Cross, T.F. and Kerry, J.P.; (2002) 'Slaughtering method and dietary Ą-tocopheryl acetate supplementation affect rigor mortis and fillet shelf-life of turbot Scopthalmus maximus'. Aquaculture Research, 33 (*):703-714 [Details]
	(2002)	'Grass silage versus maize silage effects on retail packaged beef quality' O'Sullivan, A., Galvin, K., Moloney, A.P., Troy, D.J. and Kerry, J.P.; (2002) 'Grass silage versus maize silage effects on retail packaged beef quality'. Journal of Animal Science, 80 (*):1556-1563 [Details]
	(2002)	'Comparative composition and shelf-life of fillets of wild and cultured turbot (Scopthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus L.)' Ruff, N., FitzGerald, R.D., Cross, T.F. and Kerry, J.P.; (2002) 'Comparative composition and shelf-life of fillets of wild and cultured turbot (Scopthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus L.)'. Aquaculture International, 10 (*):241-256 [Details]
	(2002)	'Nondestructive measurement of oxygen in modified atmosphere packaged hams using a phase-fluorimetric sensor system' Papkovsky, D.B., Smiddy, M.A., Papkovskaia, N.Y. and Kerry, J.P.; (2002) 'Nondestructive measurement of oxygen in modified atmosphere packaged hams using a phase-fluorimetric sensor system'. Journal of Food Science, 67 (*):3164-3169 [Details]
	(2002)	'Characterization of proteolysis during the ripening of semi-dry fermented sausages' Hughes, M.C., Kerry, J.P., Arendt, E.K., Kenneally, P.M., McSweeney, P.L.H. and O'Neill, E.E.; (2002) 'Characterization of proteolysis during the ripening of semi-dry fermented sausages'. Meat Science, 62 (*):205-216 [Details]
	(2002)	'Fillet shelf-life of Atlantic halibut Hippoglossus hippoglossus L. fed elevated levels of Ą-tocopheryl acetate' Ruff, N., FitzGerald, R.D., Teurtrie, G., Cross, T.F. and Kerry, J.P.; (2002) 'Fillet shelf-life of Atlantic halibut Hippoglossus hippoglossus L. fed elevated levels of Ą-tocopheryl acetate'. Aquaculture Research, 33 (*):1059-1071 [Details]
	(2002)	'Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats' Smiddy, M.A., Papkovsky, D.B. and Kerry, J.P.; (2002) 'Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats'. Food Research International, 35 (*):571-575 [Details]
	(2002)	'Antioxidative mechanisms of tea catechins in chicken meat systems' Tang, S., Kerry, J.P., Sheehan, D. and Buckley, D.J.; (2002) 'Antioxidative mechanisms of tea catechins in chicken meat systems'. Food Chemistry, 76 (*):45-51 [Details]
	(2002)	'Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: impact of oxygen content on lipid oxidation' Smiddy M., Fitzgerald M., Kerry J.P., Papkovsky D.B., O’Sullivan C.K., Buckley D.J., Guilbault G.G.; (2002) 'Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: impact of oxygen content on lipid oxidation'. Meat Science, 61 (*):285-290 [Details]
	(2002)	'Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation' Smiddy, M,A., Papkovskaia, N., Papkovsky, D.B. and Kerry, J.P.; (2002) 'Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation'. Food Reviews International, 35 (*):577-584 [Details]
	(2002)	'Use of oxygen sensors for the non-destructive measurement of oxygen content in modified atmosphere and vacuum packaged cooked chicken patties: impact of oxygen content on lipid oxidation' Smiddy, M.A., Papkovskaia, N., Papkovsky and Kerry, J.P.; (2002) 'Use of oxygen sensors for the non-destructive measurement of oxygen content in modified atmosphere and vacuum packaged cooked chicken patties: impact of oxygen content on lipid oxidation'. Food Research International, 35 (*):577-584 [Details]
	(2002)	'Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packaged beef: impact of oxygen content on lipid oxidation' Smiddy, M.A., Fitzgerald, M., Kerry, J.P., Papkovsky, D., O'Sullivan, C.K. and Guilbault, G.; (2002) 'Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packaged beef: impact of oxygen content on lipid oxidation'. Meat Science, 61 (*):285-290 [Details]
	(2002)	'Quality evaluation of rib steak from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter' Lynch, A., Buckley, D.J., Galvin, K., Mullen, A.M., Troy, D.J. and Kerry, J.P.; (2002) 'Quality evaluation of rib steak from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter'. Meat Science, 61 (*):227-232 [Details]
	(2002)	'Fillet shelf-life of Atlantic halibut (Hippoglossus hippoglossus L.) fed elevated levels of a-tocopheryl acetate' Ruff, N., FitzGerald, R.D., Cross, T.F., and Kerry, J.P.; (2002) 'Fillet shelf-life of Atlantic halibut (Hippoglossus hippoglossus L.) fed elevated levels of a-tocopheryl acetate'. Aquaculture Research, 33 (*):1059-1071 [Details]
	(2001)	'Effect of dietary á-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products' Dineen, N. M.; Kerry, J. P.; Buckley, D. J.; Morrissey, P. A.; Arendt, E. K. and Lynch, P. B.; (2001) 'Effect of dietary á-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products'. International Journal of Food Science and Technology, 36 (6):631-639 [Details]
	(2001)	'Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties' McCarthy, T.L., Kerry, J.P., Kerry, J.F., Lynch, P.B. and Buckley, D.J.; (2001) 'Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties'. Meat Science, 57 (*):177-184 [Details]
	(2001)	'Use of high pressure chromatography for the determination of Ą-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland' Lynch, A., Kerry, J.P., Buckley, D.J., Morrissey, P.A. & Lopez-Bote, C.; (2001) 'Use of high pressure chromatography for the determination of Ą-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland'. Food Chemistry, 72 (*):521-524 [Details]
	(2001)	'Effect of dietary oils and á-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked meats' Rey, A.I., Kerry, J.P., Lynch, P.B., Lopez-Bote, C.J., Buckley, D.J. and Morrissey, P.A.; (2001) 'Effect of dietary oils and á-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked meats'. Journal of Animal Science, 79 (*):1201-1208 [Details]
	(2001)	'Antioxidative effects of added catechins on susceptibility of cooked red meats, poultry and fish patties on lipid oxidation' Tang, S.Z., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A.; (2001) 'Antioxidative effects of added catechins on susceptibility of cooked red meats, poultry and fish patties on lipid oxidation'. Food Research International, 34 (*):651-657 [Details]
	(2001)	'Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat' Tang, S.Z., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A.; (2001) 'Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat'. Meat Science, 57 (*):331-336 [Details]
	(2001)	'Antioxidant activity of added tea catechins on lipid oxidation of raw minced red meat ,poultry and fish muscle' Tang, S., Sheehan, D. , Buckley, D. J. , Morrissey, P. A. and Kerry, J. P.; (2001) 'Antioxidant activity of added tea catechins on lipid oxidation of raw minced red meat ,poultry and fish muscle'. International Journal of Food Science and Technology, 36 (*):685-692 [Details]
	(2001)	'Non-destructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensor' Fitzgerald M., Papkovsky D.B., Smiddy M., Kerry J.P., O’Sullivan C.K., Buckley D.J., Guilbault G.G.; (2001) 'Non-destructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensor'. Journal of Food Science, 66 (1):105-110 [Details]
	(2001)	'Producing tender and flavoursome beef with enhanced nutritional characteristics' Moloney, A.P., Mooney, M.T., Kerry, J.P. and Troy, D.J.; (2001) 'Producing tender and flavoursome beef with enhanced nutritional characteristics'. Proceedings of The Nutrition Society, 60 (*):221-229 [Details]
	(2001)	'Non-destructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensors' Fitzgerald, M., Papkovsky, D.B., Smiddy, M., Kerry, J.P., O'Sullivan, C.K., Buckley, D.J. and Guilbault, G.G.; (2001) 'Non-destructive monitoring of oxygen profiles in packaged foods using phase-fluorimetric oxygen sensors'. Journal of Food Science, 66 (*):105-110 [Details]
	(2001)	'Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties' McCarthy, T.L., Kerry, J.P., Kerry, J.F., Lynch, P.B. and Buckley, D.J.; (2001) 'Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties'. Meat Science, 57 (*):45-52 [Details]
	(2001)	'Determination of Ą-tocopherol levels in Irish grass and silage samples using high pressure liquid chromatography (HPLC) analysis' Lynch, A., Kerry, J.P., Buckley, D.J., Morrissey, P.A. and Lopez-Bote, C.; (2001) 'Determination of Ą-tocopherol levels in Irish grass and silage samples using high pressure liquid chromatography (HPLC) analysis'. Food Chemistry, 72 (*):521-524 [Details]
	(2001)	'Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen chicken meat' Tang, S., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A.; (2001) 'Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen chicken meat'. Meat Science, 57 (*):331-336 [Details]
	(2001)	'Antioxidative effect of added tea catechins on the susceptibility of cooked red meat, poultry and fish patties to lipid oxidation' Tang, S., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A.; (2001) 'Antioxidative effect of added tea catechins on the susceptibility of cooked red meat, poultry and fish patties to lipid oxidation'. Food Research International, 34 (*):651-657 [Details]
	(2001)	'Antioxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish' Tang, S., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A.; (2001) 'Antioxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish'. International Journal of Food Science and Technology, 36 (*):685-692 [Details]
	(2001)	'Influence of dietary Ą-tocopheryl acetate supplementation and reduced nitrite levels on oxidative and colour stability of cooked ham products from porcine M. gluteobiceps' Dineen, N.M., Kerry, J.P., Lynch, P.B., Buckley, D.J., Morrissey, P.A. and Arendt, E.K.; (2001) 'Influence of dietary Ą-tocopheryl acetate supplementation and reduced nitrite levels on oxidative and colour stability of cooked ham products from porcine M. gluteobiceps'. International Journal of Food Science and Technology, 36 (*):631-639 [Details]
	(2001)	'Addition of synthetic and natural antioxidants to Ą-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation' Formanek, Z., Kerry, J.P., Higgins, F.M., Buckley, D.J., Morrissey, P.A. and Farkas, J.; (2001) 'Addition of synthetic and natural antioxidants to Ą-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation'. Meat Science, 58 (*):337-341 [Details]
	(2001)	'A comparative study of added tea catechins and Ą-tocopherol as antioxidants in cooked beef and chicken meat' Tang, S., Kerry, J.P., Sheehan, D. and Buckley, D.J.; (2001) 'A comparative study of added tea catechins and Ą-tocopherol as antioxidants in cooked beef and chicken meat'. European Food Research and Technology, 213 (*):286-289 [Details]
	(2001)	'Effect of dietary oils and ƒÑ-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork' Rey, A.I., Kerry, J.P., Lynch, P.B., López-Bote, C.J., Buckley, D.J. and Morrissey, P.A.; (2001) 'Effect of dietary oils and ƒÑ-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork'. Journal of Animal Science, 79 (*):1201-1208 [Details]
	(2001)	'Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation' Rey, A.I., López-Bote, C.J., Kerry, J.P., Lynch, P.B., Buckley, D.J. and Morrissey, P.A.; (2001) 'Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation'. Animal Science, 72 (*):457-463 [Details]
	(2001)	'Addition of synthetic and natural antioxidant to á-tocopheryl acetate supplemented beef patties: effect of antioxidants and packaging on lopid oxidation' Formanek, Z., Kerry, J.P., Higgins, F.M., Buckley, D.J., Morrissey, P.A. and Farkas, J.; (2001) 'Addition of synthetic and natural antioxidant to á-tocopheryl acetate supplemented beef patties: effect of antioxidants and packaging on lopid oxidation'. Meat Science, 58 (*):337-341 [Details]
	(2000)	'The effects of dietary ƒÑ-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties' Kerry, J.P., O¡¦Sullivan, M.G., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (2000) 'The effects of dietary ƒÑ-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'. Meat Science, 56 (*):61-66 [Details]
	(2000)	'Measuring oxidative stability of beef muscles obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry' Lawlor, J.B., Sheehy, P.J.A., Kerry, J.P., Buckley, D.J. & Morrissey, P.A.; (2000) 'Measuring oxidative stability of beef muscles obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry'. Journal of Food Science, 65 (*):1138-1141 [Details]
	(2000)	'Reduced nitrite levels and dietary Ą-tocopheryl acetate supplementation: effects on colour and oxidative stability of cooked hams' Dineen, N.M., Kerry, J.P., Lynch, P.B., Buckley, D.J., Morrissey, P.A. and Arendt, E.K.; (2000) 'Reduced nitrite levels and dietary Ą-tocopheryl acetate supplementation: effects on colour and oxidative stability of cooked hams'. Meat Science, 55 (*):475-482 [Details]
	(2000)	'Distribution of ƒÑ-tocopherol in beef muscles following dietary ƒÑ-tocopheryl acetate supplementation' Lynch, A., Kerry, J.P., O¡¦Sullivan, M.G., Lawlor, J.B.P., Buckley, D.J. and Morrissey, P.A.; (2000) 'Distribution of ƒÑ-tocopherol in beef muscles following dietary ƒÑ-tocopheryl acetate supplementation'. Meat Science, 56 (*):211-214 [Details]
	(2000)	'Measuring oxidative stability of beef muscle obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry' Lawlor, J. B., Sheehy, J. P. A., Kerry, J. P., Buckley, D. J. and Morrissey, P. A.; (2000) 'Measuring oxidative stability of beef muscle obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry'. Journal of Food Science, 65 (*):1138-1141 [Details]
	(2000)	'Phosphorescent sensor approach for non-destructive measurement of oxygen in packaged foods' Papkovsky D. B., Papkovskaia N., Smyth A., Kerry J.P., Ogurtsov V. I.; (2000) 'Phosphorescent sensor approach for non-destructive measurement of oxygen in packaged foods'. Analytical Letters, 33 (9):1755-1777 [Details]
	(2000)	'The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties' Kerry, J.P., O'Sullivan, M.G., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (2000) 'The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties'. Meat Science, 56 :61-66 [Details]
	(2000)	'Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks' Galvin, K., Lynch, A.-M., Kerry, J.P., Morrissey, P.A. and Buckley, D.J.; (2000) 'Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks'. Meat Science, 55 (*):7-11 [Details]
	(2000)	'Distribution of ƒÑ-tocopherol in beef muscle following dietary ƒÑtocopheryl acetate supplementation' Lynch, A., Kerry, J.P., O¡¦Sullivan, M.G., Lawlor, J.B.P., Buckley, D.J. & Morrissey, P.A.; (2000) 'Distribution of ƒÑ-tocopherol in beef muscle following dietary ƒÑtocopheryl acetate supplementation'. Meat Science, 56 (*):211-214 [Details]
	(2000)	'Reduced nitrite levels and dietary á-tocopheryl acetate supplementation: effects on colour and oxidative stability' Dineen, N.M., Kerry, J.P., Lynch, P.B., Buckley, D.J., Morrissey, P.A. and Arendt, E.K.; (2000) 'Reduced nitrite levels and dietary á-tocopheryl acetate supplementation: effects on colour and oxidative stability'. Meat Science, 55 (*):475-482 [Details]
	(2000)	'Measurement of the oxidative stability of beef muscle supplemented with vitamin E using conventional and derivative spectrophotometry' Lawlor, J.B.P., Sheehy, P.J.A., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (2000) 'Measurement of the oxidative stability of beef muscle supplemented with vitamin E using conventional and derivative spectrophotometry'. Journal of Food Science, 65 (*):1138-1141 [Details]
	(2000)	'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' Papkovsky, D.B., Papkovskaia, N., Smyth, A., Kerry, J.P. and Ogurtsov, V.I.; (2000) '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'. Analytical Letters, 33 (*):1755-1777 [Details]
	(2000)	'Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart' Tang, S., Kerry, J.P., Sheehan, D., Buckley, D.J. and Morrissey, P.A.; (2000) 'Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart'. Meat Science, 56 (*):285-290 [Details]
	(1999)	'Effect of vitamin E content of beef muscles on oxidative stability and drip loss during refrigerated storage' Lawlor, J.B.P., Sheehy, P.J.A., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1999) 'Effect of vitamin E content of beef muscles on oxidative stability and drip loss during refrigerated storage'. Irish Journal of Agricultural and Food Research, 38 (*):261-266 [Details]
	(1999)	'Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage' Villegas, R., O'Connor, T.P., Kerry, J.P. and Buckley, D.J.; (1999) 'Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage'. International Journal of Food Science and Technology, 34 (*):385-389 [Details]
	(1999)	'Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef' Lynch, M.P., Kerry, J.P., Buckley, D.J., Faustman, C. and Morrissey, P.A.; (1999) 'Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef'. Meat Science, 52 (*):95-99 [Details]
	(1999)	'Effects of Ą-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat' Higgins, F.M., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1999) 'Effects of Ą-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat'. British Poultry Science, 40 (*):59-64 [Details]
	(1999)	'Effect of dietary Ą-tocopheryl acetate supplementation and gelatine dip on the oxidative and colour stability of bacon and pepperoni during frozen storage' Villegas, R., O'Connor, T.P., Kerry, J.P., Buckley, J. and Lynch, B.; (1999) 'Effect of dietary Ą-tocopheryl acetate supplementation and gelatine dip on the oxidative and colour stability of bacon and pepperoni during frozen storage'. Fleischwirtschaft, 4 (*):86-89 [Details]
	(1999)	'Effects of a-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat' Higgins, F.M., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1999) 'Effects of a-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat'. British Poultry Science, 40 (*):59-64 [Details]
	(1999)	'A note on the relationship between initial vitamin E content of four beef muscles and drip loss during refrigerated storage' Lawlor, J.B.P., Sheehy, P.J.A., Kerry, J.P., Buckley, D.J. & Morrissey, P.A.; (1999) 'A note on the relationship between initial vitamin E content of four beef muscles and drip loss during refrigerated storage'. Irish Journal of Agricultural and Food Research, 38 (*):261-266 [Details]
	(1998)	'A potential mechanism by which Ą-tocopherol maintains oxymyoglobin pigment through cytochrome b5 mediated reduction' Lynch, M.P., Faustman, C., Chan, W.K.M., Kerry, J.P. and Buckley, D.J.; (1998) 'A potential mechanism by which Ą-tocopherol maintains oxymyoglobin pigment through cytochrome b5 mediated reduction'. Meat Science, 50 (*):333-342 [Details]
	(1998)	'Lipid stability in meat and meat products' Morrissey, P.A., Sheehy, P.J.A., Galvin, K., Kerry, J.P. and Buckley, D.J.; (1998) 'Lipid stability in meat and meat products'. Meat Science, 49 (*):S73-S86 [Details]
	(1998)	'Endogenous and exogenous Ą-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs' Kerry, J.P., Buckley, D.J., Morrissey, P.A., O'Sullivan, K. and Lynch, P.B.; (1998) 'Endogenous and exogenous Ą-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs'. Food Research International, 31 (*):211-216 [Details]
	(1998)	'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles' O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (1998) 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles'. Irish Journal of Agricultural and Food Research, 37 (*):227-235 [Details]
	(1998)	'Dietary supplementation versus direct post mortem addition of Ą-tocopherol on lipid and colour stability in cooked turkey breast patties' Higgins, F.M., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1998) 'Dietary supplementation versus direct post mortem addition of Ą-tocopherol on lipid and colour stability in cooked turkey breast patties'. Food Research International, 31 (*):205-209 [Details]
	(1998)	'Endogenous and exogenous a-tocopherol supplementation: effect on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs' Kerry, J.P., Buckley, D.J., Morrissey, P.A., O’Sullivan, K. and Lynch, P.B.; (1998) 'Endogenous and exogenous a-tocopherol supplementation: effect on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs'. Food Research International, 31 (*):211-216 [Details]
	(1998)	'The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices' Murphy, A., Kerry, J.P., Buckley, D.J. and Gray, J.I.; (1998) 'The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices'. Journal of The Science of Food and Agriculture, 77 (*):235-243 [Details]
	(1998)	'Effects of Dietary Vitamin E Supplementation and Packaging on the Quality of Minced Beef' Formanek, Z., Kerry, J.P., Buckley, D.J., Morrissey, P.A. and Farkas, J.; (1998) 'Effects of Dietary Vitamin E Supplementation and Packaging on the Quality of Minced Beef'. Meat Science, 50 (*):203-210 [Details]
	(1998)	'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles' O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. & Morrissey, P.A. ; (1998) 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscles'. Irish Journal of Agriculture and Food Research, 37 :227-235 [Details]
	(1998)	'Assessment of a-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat' Higgins, F.M., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1998) 'Assessment of a-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat'. British Poultry Science, 39 (*):596-600 [Details]
	(1998)	'Dietary supplementation versus direct post-mortem addition of a-tocopherol on lipid and colour stability in cooked turkey breast patties' Higgins, F.F., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1998) 'Dietary supplementation versus direct post-mortem addition of a-tocopherol on lipid and colour stability in cooked turkey breast patties'. Food Research International, 31 (*):205-209 [Details]
	(1998)	'The effect of dietary vitamin E supplementation on quality aspects of porcine muscle' O’Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (1998) 'The effect of dietary vitamin E supplementation on quality aspects of porcine muscle'. Irish Journal of Agricultural and Food Research, 37 (*):227-236 [Details]
	(1998)	'Effect of dietary a-tocopheryl acetate supplementation on a-tocopherol distribution in raw turkey muscle and its effect on the storage stability of cooked turkey muscle' Higgins, F.M., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1998) 'Effect of dietary a-tocopheryl acetate supplementation on a-tocopherol distribution in raw turkey muscle and its effect on the storage stability of cooked turkey muscle'. Meat Science, 50 (*):373-383 [Details]
	(1998)	'Effect of dietary Ą-tocopheryl acetate supplementation on Ą-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat' Higgins, F.M., Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (1998) 'Effect of dietary Ą-tocopheryl acetate supplementation on Ą-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat'. Meat Science, 50 (*):373-383 [Details]
	(1997)	'The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat' Guidera, J., Kerry, J.P., Buckley, D.J., Lynch, P.B. and P.A. Morrissey; (1997) 'The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat'. Meat Science, 45 (*):33-43 [Details]
	(1997)	'Changes in oxytetracycline resistance of intestinal microflora following oral administration of the agent to Atlantic Salmon (Salmo salar L.) smolts in a marine environment' Kerry, J.P., NicGabhainn, S. and Smith, P.; (1997) 'Changes in oxytetracycline resistance of intestinal microflora following oral administration of the agent to Atlantic Salmon (Salmo salar L.) smolts in a marine environment'. Aquaculture, 157 (*):187-195 [Details]
	(1997)	'Pre-Slaughter Feeding of Pigs. 3rd Annual Agricultural Research Forum (3-4 April) [B1414]' Davis, D.; Lynch, P. B.; Kerry, J. P.; Buckley, D. J.; Walsh, L.; (1997) 'Pre-Slaughter Feeding of Pigs. 3rd Annual Agricultural Research Forum (3-4 April) [B1414]'. Irish Journal of Agricultural and Food Research, 36 (*):111-* [Details]
	(1997)	'The Effect of Dietary Vitamin E Supplementation on the Quality of Fresh and Frozen Lamb Meat [B1424]' Guidera, J.; Kerry, J. P.; Buckley, D. J.; Lynch, P. B.; Morrissey, P. A.; (1997) 'The Effect of Dietary Vitamin E Supplementation on the Quality of Fresh and Frozen Lamb Meat [B1424]'. Meat Science, 45 (*):33-43 [Details]
	(1997)	'Effect of Dietary Vitamin E Supplementation and Nitrite Levels on the Colour Stability of Cooked Ham [B5223]' Dineen, N. M.; Kerry, J. P.; Buckley, D. J.; Arendt, E. K.; (1997) 'Effect of Dietary Vitamin E Supplementation and Nitrite Levels on the Colour Stability of Cooked Ham [B5223]'. Irish Journal of Agricultural and Food Research, 36 (*):274-* [Details]
	(1997)	'The distribution of dietary vitamin E in the muscles of the porcine carcass' O'Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. and Morrissey, P.A.; (1997) 'The distribution of dietary vitamin E in the muscles of the porcine carcass'. Meat Science, 45 (*):297-305 [Details]
	(1997)	'The effect of dietary Ą-tocopheryl acetate supplementation on muscle Ą-tocopherol levels and lamb quality' Guidera, J., Kerry, J.P., Buckley, D.J., Lynch, P.B. and P.A. Morrissey; (1997) 'The effect of dietary Ą-tocopheryl acetate supplementation on muscle Ą-tocopherol levels and lamb quality'. Irish Journal of Agricultural and Food Research, 36 (*):241-247 [Details]
	(1997)	'The distribution of dietary vitamin E in the muscle of the porcine carcass' O¿Sullivan, M.G., Kerry, J.P., Buckley, D.J., Lynch, P.B. & Morrissey, P.A. ; (1997) 'The distribution of dietary vitamin E in the muscle of the porcine carcass'. Meat Science, 45 :297-305 [Details]
	(0)	'Effects of dietary vitamin E supplementation and packaging on the quality of minced beef' Formanek, Z., Kerry, J.P., Buckley, D.J., Morrissey, P.A., and Farkas, J.; (0) 'Effects of dietary vitamin E supplementation and packaging on the quality of minced beef'. Meat Science, 50 (*):203-210 [Details]

‍

Book Chapters

	Year	Publication
	(2014)	'New packaging technologies, materials and formats for fast moving consumer products' Kerry, J.P. (2014) 'New packaging technologies, materials and formats for fast moving consumer products' In: Han, J.H (eds). Innovations in Food Packaging, Second Edition. London, U.K: Elsevier. [Details]
	(2012)	'Application of smart packaging systems for conventionally packaged muscle-based food products' Kerry, J.P. (2012) 'Application of smart packaging systems for conventionally packaged muscle-based food products' In: Kerry, J.P (eds). Advances in Meat, Poultry and Seafood Packaging. Woodhead Publishing Ltd.: Kerry, J.P. [Details]
	(2012)	'Sensory and quality properties of packaged fresh and processed meats' O’Sullivan, M.G. and Kerry, J.P. (2012) 'Sensory and quality properties of packaged fresh and processed meats' In: Kerry, J.P (eds). Advances in Meat, Poultry and Seafood Packaging. Cambridge, England: Woodhead Publishing Ltd.. [Details]
	(2012)	'Instrumental assessment of the sensory quality of meat, poultry and fish' O¿Sullivan, M.G and Kerry, J.P.; (2012) 'Instrumental assessment of the sensory quality of meat, poultry and fish' In: TBC. Cambridge, UK: Woodhead Publishing Limited. [Details]
	(2012)	'Packaging of (fresh and frozen) pork' O'Sullivan, M.G and Kerry, J.P.; (2012) 'Packaging of (fresh and frozen) pork' In: Handbook of Meat, Poultry and Seafood Quality. Oxford, UK: Wiley-Blackwell Publishing Ltd. [Details]
	(2012)	'Aluminium foil packaging' Kerry, J.P. (2012) 'Aluminium foil packaging' In: Emblem, A. and Emblem, H (eds). Packaging Technology: Fundamentals, Materials and Processes. Cambridge, England: Woodhead Publishing Ltd. [Details]
	(2012)	'Packaging of ready-to-serve and retail-ready meat, poultry and seafood products' Walsh, H. and Kerry, J.P. (2012) 'Packaging of ready-to-serve and retail-ready meat, poultry and seafood products' In: Kerry, J.P (eds). Advances in Meat, Poultry and Seafood Packaging. Cambridge, England: Woodhead Publishing Ltd. [Details]
	(2011)	'Packaging of cooked meats and muscle-based, convenience-style processed foods' Cruz-Romero, M. and Kerry, J.P. (2011) 'Packaging of cooked meats and muscle-based, convenience-style processed foods' In: Kerry, J.P. and Kerry, J.F (eds). Processed Meats: Improving Safety, Nutrition and Quality. Cambridge, England: Woodhead Publishing Ltd.. [Details]
	(2011)	'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products' O'Sullivan, M. G., Kerry, J. P. and Byrne, D. V. ; (2011) 'Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products' In: Processed Meats Improving Safety and Nutritional Quality. UK: Woodhead Publishing Ltd. [Details]
	(2011)	'Sensory Quality of Fresh and Processed Meats' O¿Sullivan, M.G & Kerry, J.P. ; (2011) 'Sensory Quality of Fresh and Processed Meats' In: mproving the sensory and nutritional quality of fresh and processed meats. Cambridge, UK: Woodhead Publishing Limited. [Details]
	(2010)	'The effect of non-meat ingredients on quality parameters in meat and poultry' O’Grady M.N. and Kerry, J.P. (2010) 'The effect of non-meat ingredients on quality parameters in meat and poultry' In: Skibsted, L.H., Risbo, J. and Andersen, M.L (eds). Chemical Deterioration and Physical Instability of Food and Beverages. Cambridge, England: Woodhead Publishing Limited. [Details]
	(2009)	'Meat Packaging' O'Sullivan, M.G & Kerry, J.P.; (2009) 'Meat Packaging' In: Handbook of Meat Processing. Chichester, West Sussex, UK: John Wiley & Sons. [Details]
	(2009)	'Sensory evaluation of fresh meat' O’Sullivan, M.G. and Kerry, J.P. (2009) 'Sensory evaluation of fresh meat' In: Kerry, J.P. and Ledward, D (eds). Improving the Sensory and Nutritional Quality of Fresh Meat. Cambridge, England: Woodhead Publishing Ltd.. [Details]
	(2009)	'Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat' O’Grady, M.N. and Kerry, J.P. (2009) 'Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat' In: Kerry, J.P. and Ledward, D (eds). Improving the Sensory and Nutritional Quality of Fresh Meat. Cambridge, England: Woodhead Publishing Ltd. [Details]
	(2009)	'Smart packaging technologies for beverage products' Kerry, J.P. (2009) 'Smart packaging technologies for beverage products' In: Yam, K.L (eds). The Wiley Encyclopedia of Packaging Technology, Third Edition. Chichester, West Sussex, UK: John Wiley & Sons. [Details]
	(2008)	'Sensory and Quality Properties of Packaged Meat' O'Sullivan, M.G & Kerry, J.P.; (2008) 'Sensory and Quality Properties of Packaged Meat' In: Improving the sensory and nutritional quality of fresh meat. Cambridge, UK: Woodhead Publishing Limited. [Details]
	(2008)	'Smart packaging technologies and their application in conventional meat packaging systems' O’Grady, M.N. and Kerry, J.P. (2008) 'Smart packaging technologies and their application in conventional meat packaging systems' In: Toldra, F (eds). Meat Biotechnology. New York, USA: Springer Science and Business Media, LLC. [Details]
	(2008)	'Smart packaging technologies for beverage products' O’Sullivan, M.G. and Kerry, J.P. (2008) 'Smart packaging technologies for beverage products' In: Kerry, J.P. and Butler, P (eds). Use of Smart Packaging Technologies for Use in Fast Moving Consumer Goods. Chichester, England: John Wiley and Sons Ltd.. [Details]
	(2008)	'Smart packaging of meat and poultry products' Hogan, S.A. and Kerry, J.P. (2008) 'Smart packaging of meat and poultry products' In: Kerry, J.P. and Butler, P (eds). Use of Smart Packaging Technologies for Use in Fast Moving Consumer Goods. Chichester, England: John Wiley and Sons Ltd. [Details]
	(2008)	'Sensory Evaluation of Fresh Meat' O'Sullivan, M.G & Kerry, J.P.; (2008) 'Sensory Evaluation of Fresh Meat' In: Improving the sensory and nutritional quality of fresh meat. Cambridge, UK: Woodhead Publishing Limited. [Details]
	(2007)	'Use of smart packaging technologies for dairy and beverage products' O'Sullivan, M.G & Kerry, J.P.; (2007) 'Use of smart packaging technologies for dairy and beverage products' In: Smart Packaging Technologies. Chichester, West Sussex, UK: John Wiley & Sons. [Details]
	(2006)	'Producing low-fat meat products' Kerry, J.F. and Kerry, J.P.; (2006) 'Producing low-fat meat products' In: Improving the Fat Content of Foods. [Details]
	(2006)	'Physical and chemical properties of lipid by-products from fish' Kerry, J.P. and Murphy, S.C.; (2006) 'Physical and chemical properties of lipid by-products from fish' In: Maximising the Value of Marine By-Products. [Details]
	(2005)	'Quality control of low-fat meat products' Kerry, J.F. and Kerry, J.P.; (2005) 'Quality control of low-fat meat products' In: Improving the Fat Content of Foods. [Details]
	(2004)	'Lipid oxidation and the shelf-life of muscle foods' Morrissey, P.A. and Kerry, J.P.; (2004) 'Lipid oxidation and the shelf-life of muscle foods' In: Understanding and Measuring the Shelf-life of Foods. [Details]
	(2004)	'Lipid oxidation and shelf-life of muscle foods' Morrissey, P.A. and Kerry, J.P.; (2004) 'Lipid oxidation and shelf-life of muscle foods' In: Understanding and Measuring the Shelf-Life of Food. [Details]
	(2003)	'Lipid oxidation in muscle foods' Morrissey, P.A., Kerry, J.P. and Galvin, K. (2003) 'Lipid oxidation in muscle foods' In: Cadwallader, K.R. and Weenen, H (eds). Freshness and Shelf Life of Foods. Washington D.C., U.S.A: ACS Symposium Series 836, American Chemical Society. [Details]
	(2002)	'Lipid oxidation in muscle foods' Morrissey, P. A., Kerry, J. P. and Galvin, K.; (2002) 'Lipid oxidation in muscle foods' In: Freshness and Shelf- Life of Foods. [Details]
	(2002)	'Formation and content of cholesterol oxidation products in meat and meat products' Gilroy, D., O’Brien, N. and Kerry, J.P. (2002) 'Formation and content of cholesterol oxidation products in meat and meat products' In: Guardiola, F., Dutta, P.C., Codony, R. and Savage, G.P (eds). Choleterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects. Champaign, Illinois, USA: AOCS Press. [Details]
	(2002)	'Use of gas sensors in the modified atmosphere packaging of foods' Kerry, J.P. and Papkovsky, D.B. ; (2002) 'Use of gas sensors in the modified atmosphere packaging of foods' In: Research Advances in Food Science Series, Global Research Network Publications. [Details]
	(2002)	'Meat Packaging' Kerry, J.P. and Walsh, H.; (2002) 'Meat Packaging' In: Meat Processing: Improving Quality. [Details]
	(2000)	'Utilising diet to incorporate bioactive compounds and improve the nutritional quality of muscle foods' Lynch, P.B. and Kerry, J.P.; (2000) 'Utilising diet to incorporate bioactive compounds and improve the nutritional quality of muscle foods' In: Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality. [Details]
	(2000)	'Improvement of oxidative stability of beef and lamb with vitamin E' Kerry, J.P., Buckley, D.J. and Morrissey, P.A.; (2000) 'Improvement of oxidative stability of beef and lamb with vitamin E' In: Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality. [Details]

‍

Other Journals

	Year	Publication
	(2011)	'The `Sense-Award¿ scoring system: Objective adjudication for a multi category food awards competition' O¿Sullivan, M. G., Byrne, D. V., O¿Sullivan, M.P. and Kerry, J.P. ; (2011) 'The `Sense-Award¿ scoring system: Objective adjudication for a multi category food awards competition' New Food, . [Details]
	(0)	Murchie, L., Cruz-Romero, M., Kerry, J.P., Linton, M., Patterson, M.F., Smiddy, M. and Kelly, A.L. (2005). Innovative Food Science and Emerging Technologies, , -.; (0) . [Details]

‍

Conference Publications

	Year	Publication
	(2006)	The 52nd International Conference of Meat Science and Technology Walsh, H., Martins, S., O¿ Neill, E.E. Kerry, J.P. Kenny T. and Ward. P. ; (2006) Evaluation of the effect of different cooking treatments on the tenderness and cook loss of injected bovine forequarter muscles The 52nd International Conference of Meat Science and Technology Dublin, , pp.503-504 [Details]
	(2005)	51st International Congress of Meat Science and Technology O’Grady, M.N., Maher, M., Buckley, D.J., Troy, D.J. and Kerry, J.P.; (2005) Studies of the effects of catechin isomers on oxymyoglobin oxidation and lipid oxidation in muscle model systems . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
	(2005)	51st International Congress of Meat Science and Technology Walsh, H.M., Massafra, A., Casey, I., Kenny, T. and Kerry, J.P.; (2005) A comparison of Wiltshire cured pre-rigor and conventionally chilled pork cuts with additional curing agents . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
	(2005)	51st International Congress of Meat Science and Technology Massafra, A., Casey, I., Walsh, H.M., Hayes, J., Keenan, D., Kenny, T. and Kerry, J.P.; (2005) The effect of phosphate level and tumbling time on hot and cold boned cured pigmeat products . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
	(2005)	51st International Congress of Meat Science and Technology Massafra, A., Walsh, H.M., Casey, I., Murphy, S.C., Hogan, S.A., O’Grady, M.N. and Kerry, J.P.; (2005) Assessment of carcass hanging technique and conditioning temperature on quality parameters of cured pigmeat products . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
	(2005)	51st International Congress of Meat Science and Technology Healy, E.P., Kerry, J.F. and Kerry, J.P.; (2005) Evaluation of the functional properties of non-meat ingredients in cooked chicken fillets . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
	(2005)	51st International Congress of Meat Science and Technology Carpenter, R., O’Grady, M.N., O’Callaghan, Y.C., O’Brien, N.M. and Kerry, J.P.; (2005) Assessment of health promoting plant derived neutraceuticals as potential antioxidants for use in meat systems . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
	(2005)	51st International Congress of Meat Science and Technology Keenan, D.F., Desmond, E.M., Hayes, J.E., Kenny, T.A. and Kerry, J.P.; (2005) The effect of hot boning and reduced phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
	(2004)	“Sustainable Pork Production: Welfare, Quality, Nutrition and Consumer Attitudes” Lawlor, P.G., Lynch, P.B., Kerry, J.P., Hogan, S.,; (2004) Effect of diet supplementation with grass-meal on pig performance and carcass composition . In: * eds. “Sustainable Pork Production: Welfare, Quality, Nutrition and Consumer Attitudes” Copenhagen, Denmark, , 17-JUN-04 - 18-JUN-04 , pp.60-61 [Details]
	(2004)	34th Annual Food Science and Technology Research Conference Iqbal, T., Oliveira, F.A.R., Mahajan, P.V. and Kerry, J.P.; (2004) Effect of low O2 and high CO2 atmosphere on the respiration rate of mushroom at low temperature . In: * eds. 34th Annual Food Science and Technology Research Conference UCC,Cork, , 16-SEP-04 - 17-SEP-04 , pp.35-* [Details]
	(2004)	“Sustainable Pork Production: Welfare, Quality, Nutrition and Consumer Attitudes” Hogan, S.A., Mason, L.M., Lynch, A., Lawlor, P.G., Lynch, P.B., Buckley, D.J. and Kerry, J.P.; (2004) Shelf-life of processed pork . In: * eds. “Sustainable Pork Production: Welfare, Quality, Nutrition and Consumer Attitudes” Copenhagen, Denmark, , 17-JUN-04 - 18-JUN-04 , pp.166-167 [Details]
	(2003)	1st Joint Trans-Atlantic Fisheries Technology Conference Falch, E., Jónsdóttir, R., Shaw, N.B., Kerry, J.P., Malone,C., Bergee, J.P., Dumay, J., Rainuzzo, J., Sandbakk, M., Rustad, T. and Aurssand, M.; (2003) Variation in lipid composition in different rest biomass from species of the Gadidae family . In: * eds. 1st Joint Trans-Atlantic Fisheries Technology Conference Reykjavik, Iceland, , 10-JUN-03 - 14-JUN-03 , pp.323-* [Details]
	(2003)	54th Annual Meeting of the European Association for Animal Production Buckley, D.J., Kerry, J.P. and Morrissey, P.A.; (2003) Lipid oxidation and meat quality . In: * eds. 54th Annual Meeting of the European Association for Animal Production Rome, Italy, , 31-AUG-03 - 03-SEP-03 , pp.380-* [Details]
	(2003)	1st Joint Trans-Atlantic Fisheries Technology Conference O’Sullivan, A., Falch, E., Shaw, N.B. and Kerry, J.P.; (2003) Oxidation of cod liver oil – use of naturally occurring anti-oxidants . In: * eds. 1st Joint Trans-Atlantic Fisheries Technology Conference Reykjavik, Iceland, , 10-JUN-03 - 14-JUN-03 , pp.274-* [Details]
	(2003)	33rd Annual Food Science and Technology Research Conference O’Grady, M.N., Maher, M., Buckley, D.J., Troy, D., Moloney, A.P. and Kerry, J.P.; (2003) Effect of catechin isomers on oxymyoglobin oxidation and lipid oxidation in muscle model systems . In: * eds. 33rd Annual Food Science and Technology Research Conference UCC,Cork, , 11-SEP-03 - 12-SEP-03 , pp.80-* [Details]
	(2003)	1st Joint Trans-Atlantic Fisheries Technology Conference Murphy, S.C., Gilroy, D., Kerry, J.F., Buckley, D.J. and Kerry, J.P.; (2003) The use of response surface methodology to evaluate surimi, fat and water content in a low/no added pork sausage formulation . In: * eds. 1st Joint Trans-Atlantic Fisheries Technology Conference Reykjavik, Iceland, , 10-JUN-03 - 14-JUN-03 , pp.293-* [Details]
	(2003)	'Pressure to Succeed' Desmond, E.M., Troy, D.J., Crehan, C.M., Kerry, J.P. and Buckley, D.J.; (2003) Application of hydrostatic pressure processing in meat product manufacturing . In: * eds. 'Pressure to Succeed' Tullamore Court Hotel, Tullamore, Co. Offaly, , 09-APR-03 - 09-APR-03 , pp.4-* [Details]
	(2003)	1st Joint Trans-Atlantic Fisheries Technology Conference O’Sullivan, A., Mayr, A., Shaw, N.B. and Kerry, J.P.; (2003) Activity of a range of naturally occurring anti-oxidants in fish oil systems extracted from the livers of cod white pollack . In: * eds. 1st Joint Trans-Atlantic Fisheries Technology Conference Reykjavik, Iceland, , 10-JUN-03 - 14-JUN-03 , pp.364-* [Details]
	(2003)	8th Conference on Methods and Applications of Fluorescence Fluorescence - Spectroscopy Imaging Probes O'Mahony, F., O'Riordan, T.C., Papkovskaia, N., Ogurtsov, V.I., Kerry, J.P. and Papkovsky, D.B.; (2003) Phase-fluorometric sensor system for non-destructive measurement of oxygen in a sealed vessel . In: * eds. 8th Conference on Methods and Applications of Fluorescence Fluorescence - Spectroscopy Imaging Probes Prague, The Czech Republic, , 24-AUG-03 - 27-AUG-03 , pp.124-* [Details]
	(2003)	1st Joint Trans-Atlantic Fisheries Technology Conference Shaw, N.B., O’Sullivan, A., Hoffmann, K. and Kerry, J.P.; (2003) Edible films from fish collagen – the effect of species and fishing grounds on their physical properties . In: * eds. 1st Joint Trans-Atlantic Fisheries Technology Conference Reykjavik, Iceland, , 10-JUN-03 - 14-JUN-03 , pp.363-* [Details]
	(2002)	32nd Annual Food Science and Technology Research Conference Horta, A., Gallagher, M.J.S., Torrieri, E., Masi, P., Kerry, J.P. and Oliveira, F.A.R.; (2002) Study of influence of temperature on the quality factors of shredded carrots (P80) . In: * eds. 32nd Annual Food Science and Technology Research Conference UCC, Cork, , 12-SEP-02 - 13-SEP-02 , pp.158-* [Details]
	(2002)	48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Maher, M., O’Grady, M.N., Buckley, D.J., Troy, D.J., Moloney, A.P. and Kerry, J.P.; (2002) Effect of dietary supplementation and direct addition of tea catechins and rosemary on the oxidative stability of beef . In: * eds. 48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Rome, Italy, , 25-SEP-02 - 30-SEP-02 , pp.500-501 [Details]
	(2002)	32nd Annual Food Science and Technology Research Conference Torrieri, E., Gallagher, M.J.S., Horta, A., Masi, P., Kerry, J.P. and Oliveira, F.A.R.; (2002) Comparison of the effect of air, commercial and design-perforated packs on the respiration rate and quality of shredded carrots . In: * eds. 32nd Annual Food Science and Technology Research Conference UCC, Cork, , 12-SEP-02 - 13-SEP-02 , pp.8-* [Details]
	(2002)	32nd Annual Food Science and Technology Research Conference Mason, L.M., Hogan, S.A., Lawlor, P.G. and Kerry, J.P.; (2002) Dietary supplementation with grass-meal, vitamin E or tea catechins and their effects on oxidative and colour stability of pork from Landrace and Duroc pigs . In: * eds. 32nd Annual Food Science and Technology Research Conference UCC,Cork, , 12-SEP-02 - 13-SEP-02 , pp.30-* [Details]
	(2002)	32nd Food Science and Technology Research Conference Torrieri, E., Sousa, M. J., Horta, A., Masi, P., Kerry, J. P. and Oliveira F. A. R.; (2002) Comparison of the effect of air, commercial and design-perforated packs on the respiration rate and quality of shredded carrots 32nd Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 , pp.8-8 [Details]
	(2002)	32nd Food Science and Technology Research Conference Horta, A., Sousa, M. J., Torrieri, E., Masi, P., Kerry, J. P. and Oliveira F. A. R.; (2002) Study of the influence of temperature on the quality factors of shredded carrots 32nd Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 , pp.158-158 [Details]
	(2002)	48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” O’Connell, M., Kerry, J.P., Fanning, S. and Gilroy, D.; (2002) Assessment of honey as a functional ingredient in cooked pork meat . In: * eds. 48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Rome, Italy, , 25-AUG-02 - 30-AUG-02 , pp.1016-1017 [Details]
	(2002)	48th International Congress of Meat Science and Technology “Meat, Nutrition, Development Liu, L., Villegas, R., O’Connor, T.P. and Kerry, J.P.; (2002) Application of gelatine coatings to convenience-style pepperoni pieces to extend shelf-life stability when held under commercial packaging systems . In: * eds. 48th International Congress of Meat Science and Technology “Meat, Nutrition, Development Rome, Italy, , 25-AUG-02 - 30-AUG-02 , pp.870-871 [Details]
	(2002)	48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Lindahl, G., Anso, L., Claudi-Magnussen, C., Fandrejewski, H., Hogan, S., Kerry, J.P., Lundstrom, K. and Monin, G.; (2002) Intercalibration of analytical methods – A part of the EU project “sustainability in the production of pork with improved nutritional and eating quality using strategic feeding in out-door production” . In: * eds. 48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Rome, Italy, , 25-AUG-02 - 30-AUG-02 , pp.258-259 [Details]
	(2002)	48th Internationl Congress of Meat Science and Technology “Meat, Nutrition, Development” McDonagh, C., Troy, D., Kerry, J.P., Mullen, A.M. (; (2002) Inherent sampling variability in quality measurements of pork M.longissimus thorasis et lumborum . In: * eds. 48th Internationl Congress of Meat Science and Technology “Meat, Nutrition, Development” Rome, Italy, , 25-AUG-02 - 30-AUG-02 , pp.144-145 [Details]
	(2002)	48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Walsh, H.M., Hickey, D., Mullen, A.M., Buckley, J.B. and Kerry, J.P.; (2002) Mapping of entire pig carcass musculature to determine meat cuts most affected by PSE . In: * eds. 48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Rome, Italy, , 25-AUG-02 - 30-AUG-02 , pp.294-295 [Details]
	(2002)	48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Mullen, A.M., McDonagh, C., Kerry, J.P. and Troy, D.J.; (2002) Comparisons between objective measurements and visual assessment of pork muscle quality . In: * eds. 48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Rome, Italy, , 25-AUG-02 - 30-AUG-02 , pp.268-269 [Details]

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Newspaper Articles

	Year	Publication
	(2005)	Surimi-based products - novelty in Ireland. Murphy, S.C., Gilroy, D., Kerry, J.F. and Kerry, J.P.; (2005) Surimi-based products - novelty in Ireland. Newspaper Articles [Details]
	(2005)	Formats and future concepts of pharmaceutical packaging. Kerry, J.P.; (2005) Formats and future concepts of pharmaceutical packaging. Newspaper Articles [Details]
	(2004)	Overall wrap on food packaging trends. Kerry, J.P. ().; (2004) Overall wrap on food packaging trends. Newspaper Articles [Details]

‍

Unpublished Reports

	Year	Publication
	(1998)	Studies on the pre-slaughter handling of pigs and its relationship to meat quality. Lynch, P.B., Lawlor, P.B., Davis, D., Kerry, J.P., Buckley, D.J. and Walsh, L.; (1998) Studies on the pre-slaughter handling of pigs and its relationship to meat quality. Unpublished Reports [Details]
	(2002)	Influence of feeding systems on the eating quality of beef. Troy, D.J., Murray, B., O’Sullivan, A., Mooney, T., Moloney, A. and Kerry, J.P.; (2002) Influence of feeding systems on the eating quality of beef. Unpublished Reports [Details]

‍

Thesis/Dissertation

	Year	Publication
	(2002)	High pressure technology: Applications in oyster processing. Cruz-Romero, M., Kelly, A. and Kerry, J. P. (2002) High pressure technology: Applications in oyster processing. Thesis/Dissertation [Details]

‍

Professional Activities

‍

Honours and Awards

	Year	Title	Awarding Body
	2002	Undergraduate research supervisory award	UCC Ulster Bank/Pepsi Cola

‍

Professional Associations

	Association	Function	From / To
	Institute of Packaging	*	30-DEC-99 / 30-DEC-99
	Institute of Food Technologists	*	30-DEC-99 / 30-DEC-99
	American Meat Science Association	*	30-DEC-99 / 30-DEC-99

‍

Committees

	Committee	Function	From / To
	Institute of Packaging	*	1899 / 1899
	Institute of Food Technologists	*	1899 / 1899
	American Meat Science Association	*	1899 / 1899
	Irish South and West Fisherman's Conservation Committee	I act in the capacity of Scientific Advisor	1899 / 1899
	SAFEFOOD	I advise in relation to residues in foods derived from packaging materials	1899 / 1899
	SAFEFOOD	I advise in relation to residues in foods derived from packaging materials	1899 / 1899

‍

Employment

	Employer	Position	From / To
	Fis Disease Laboratory, Dept. of Microiology, UCG	PhD student	01-JAN-89 / 31-DEC-94
	Department of Food Technology UCC	Post-doctoral Research Position	01-JAN-95 / 31-DEC-99
	Department of Food Science and Technology, UCC	Temporary Full-time College Lecturer	01-JAN-99 / 30-SEP-01
	Department of Food and Nutritional Sciences, UCC	College Lecturer below bar	01-OCT-01 / 30-SEP-03
	Department of Food and Nutritional Sciences, UCC	College Lecturer above bar	01-OCT-04 / 22-NOV-06

‍

Education

	Year	Institution	Qualification	Subject
	1986	NCEA	Certificate in Industrial Microbiology
	1986	Institute of Technology Carlow	Certificate in Quality Control
	1989	National University of Ireland Galway	B.Sc.
	1995	National University of Ireland - UCG	Ph.D.
	2001	Institute of Packaging	Diploma - Institute of Packaging
	2005	UCC	Postgraduate Cert in Higher Education

‍

Journal Activities

	Journal	Role	To / From
	Journal Of Agricultural And Food Chemistry	Referee	-
	Meat Science	Referee	-
	International Journal Of Food Science And Technology	Referee	-
	British Poultry Science	Referee	-
	International Dairy Journal	Referee	-
	Journal Of Food Engineering	Referee	-
	Italian Journal Of Food Science	Referee	-
	Trends In Food Science And Technology	Referee	-
	Journal Of Aquatic Food Product Technology	Referee	-
	Irish Journal Of Agriculture And Food Research	Referee	-
	Indian Journal Of Chemical Technology	Referee	-

‍

Teaching Activities

‍

Teaching Interests

‍

Modules Taught

	Term (ID))	Title	Link	Subject
	2015	Fundamentals of Food Packaging	FS3608	Fundamentals of Food Packaging
	2015	Fundamentals of Food Packaging	FS3008	Fundamentals of Food Packaging
	2015	Topics in Food Quality and Legislation A	FS2004	Topics in Food Quality and Legislation A
	2015	Advanced Food Packaging	FS4011	Advanced Food Packaging
	2015	Topics in Food Quality and Legislation B	FS2014	Topics in Food Quality and Legislation B
	2015	Team Product Development Project	FS4002	Team Product Development Project
	2015	Food Processing and Preservation	FS3006	Food Processing and Preservation
	2015	Fish Microbiology and Product Safety	FS1811	Fish Microbiology and Product Safety
	2015	Fish Capture and Production Systems	FS1808	Fish Capture and Production Systems
	2015	Fish Science - An Introduction to Quality and Composition	FS1810	Fish Science - An Introduction to Quality and Composition
	2015	Dissertation in Food Science	FS6109	Dissertation in Food Science
	2015	Team Building	FS1818	Team Building
	2015	Introduction to Fish Processing Technologies	FS1812	Introduction to Fish Processing Technologies
	2015	Meat Science and Technology	FS4021	Meat Science and Technology
	2015	Advances in the Science of Muscle Foods	FS6107	Advances in the Science of Muscle Foods
	2015	Work Related Assignment	FS1813	Work Related Assignment
	2015	Research Project	FS4001	Research Project