1. Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops. (June 2019) Authors: O'Neill, Ciara M.; Cruz-Romero, Malco C.; Duffy, Geraldine; Kerry, Joe P. Journal: Innovative food science & emerging technologies Issue: Volume 54(2019) Page Start: 19 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle. (September 2019) Authors: O'Neill, Ciara M.; Cruz-Romero, Malco C.; Duffy, Geraldine; Kerry, Joseph P. Journal: Food packaging and shelf life Issue: Volume 21(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids. (February 2018) Authors: O'Neill, Ciara M.; Cruz-Romero, Malco C.; Duffy, Geraldine; Kerry, Joseph P. Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 401 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗