1. Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults. (17th February 2023) Authors: Neill, H. R.; Gill, C. I. R.; McDonald, E. J.; McRoberts, W. C.; McAleenon, R.; Slevin, M. M.; Cobice, D.; McMurray, R.; Loy, R.; White, A.; Pourshahidi, L. K. Journal: International journal of food sciences and nutrition Issue: Volume 74:Number 2(2023) Page Start: 279 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study. (2022) Authors: Neill, H.R.; Gill, C.I.R.; McDonald, E.J.; McRoberts, W.C.; McAleenon, R.; Slevin, M.M.; Cobice, D.; McMurray, R.; Loy, R.; White, A.; Pourshahidi, L.K. Journal: Proceedings of the Nutrition Society Issue: Volume 81(2022) Supplement OCE4 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Enhanced vitamin D content of chicken by UVB bio-enrichment does not influence sensory evaluation. (2022) Authors: Rosbotham, E.J.; Gill, CIR.; McDonald, E.J.; McRoberts, W.C.; Rainey, N.; Loy, R.; Neill, H.R.; O'Neill, U.; Smyth, S.; Burns, A.; Pourshahidi, L.K. Journal: Proceedings of the Nutrition Society Issue: Volume 81(2022) Supplement OCE4 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products. (15th December 2022) Authors: Neill, H.R.; Gill, C.I.R.; McDonald, E.J.; McRoberts, W.C.; Loy, R.; Pourshahidi, L.K. Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improving vitamin D content in pork meat by UVB biofortification. (May 2023) Authors: Neill, H.R.; Gill, C.I.R.; McDonald, E.J.; McMurray, R.; McRoberts, W.C.; Loy, R.; White, A.; Little, R.; Muns, R.; Rosbotham, E.J.; O'Neill, U.; Smyth, S.; Pourshahidi, L.K. Journal: Meat science Issue: Volume 199(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗