Author/Creator: Hamill, Ruth - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Hamill, Ruth

1. 2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water‐holding capacity of fresh pork meat. Issue 9 (18th April 2013)

Authors:: Di Luca, Alessio; Elia, Giuliano; Hamill, Ruth; Mullen, Anne Maria
Journal:: Proteomics
Issue:: Volume 13:Issue 9(2013:May)
Page Start:: 1528
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef. Issue 6 (2nd October 2021)

Authors:: Álvarez, Sara; Álvarez, Carlos; Hamill, Ruth; Mullen, Anne Maria; O'Neill, Eileen
Journal:: Comprehensive reviews in food science and food safety
Issue:: Volume 20:Issue 6(2021)
Page Start:: 5370
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method. (15th September 2022)

Authors:: Bolger, Zara; Grasso, Simona; Brunton, Nigel; Moloney, Aidan P.; Hamill, Ruth; Monahan, Frank J.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 167(2022)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗