1. Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat. (January 2019) Authors: Gkarane, Vasiliki; Brunton, Nigel P.; Allen, Paul; Gravador, Rufielyn S.; Claffey, Noel A.; Diskin, Michael G.; Fahey, Alan G.; Farmer, Linda J.; Moloney, Aidan P.; Alcalde, Maria J.; Murphy, Patrick; Monahan, Frank J. Journal: Food research international Issue: Volume 115(2019) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue. Issue 1 (17th December 2018) Authors: Gravador, Rufielyn S.; Harrison, Sabine M.; Monahan, Frank J.; Gkarane, Vasiliki; Farmer, Linda J.; Brunton, Nigel P. Journal: Journal of food science Issue: Volume 84:Issue 1(2019) Page Start: 80 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds. Issue 10 (25th September 2018) Authors: Gkarane, Vasiliki; Brunton, Nigel P.; Harrison, Sabine M.; Gravador, Rufielyn S.; Allen, Paul; Claffey, Noel A.; Diskin, Michael G.; Fahey, Alan G.; Farmer, Linda J.; Moloney, Aidan P.; Monahan, Frank J. Journal: Journal of food science Issue: Volume 83:Issue 10(2018) Page Start: 2466 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗