Author

A. Lynch

Observed names: A G Lynch, A Lynch, A. Lynch ., A.G. Lynch, Anna-Marie Lynch, Anna-Marie Lynch .

Institutions: National University of Ireland, University College Cork

Observed institutions: Teagasc - The Irish Agriculture and Food Development Authority, National University of Ireland, University College Cork, Hannah Research Foundation

OpenAlex ID: A5111747992

Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef

2003 · Z Formanek, A Lynch, et al. · Meat Science · 87

Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs

2005 · L.M. Mason, S.A. Hogan, et al. · Meat Science · 78

Effect of sodium caseinate on the stability of cream liqueurs

1997 · A G Lynch, D M Mulvihill · International Journal of Dairy Technology · 43

Use of high pressure liquid chromatography (HPLC) for the determination of cda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland

2001 · A. Lynch, J.P. Kerry, et al. · Food Chemistry · 34

Assessment of the Antioxidant Potential of Food Ingredients in Fresh, Previously Frozen and Cooked Chicken Patties

2004 · Clare Maria O`Sulliv ., Anna-Marie Lynch ., et al. · International Journal of Poultry Science · 28

Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementation

2000 · A Lynch, J.P Kerry, et al. · Meat Science · 28

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

2004 · Clare Maria O`Sulliv ., Anna-Marie Lynch ., et al. · International Journal of Poultry Science · 26

Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter

2002 · A Lynch, D.J Buckley, et al. · Meat Science · 24

Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α‐Tocopheryl Acetate and Various Fat Sources

2003 · E.A. Russell, A. Lynch, et al. · Journal of Food Science · 23

Chromatographic elution profiles, electrophoretic properties and free amino and sulphydryl group contents of commercial sodium caseinates

1997 · A.G. Lynch, D.M. Mulvihill, et al. · International Dairy Journal · 16

Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation

2003 · E.A. Russell ., A. Lynch ., et al. · International Journal of Poultry Science · 14

Distribution of alpha-tocopherol in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus), following dietary alpha-tocopheryl acetate supplementation

2004 · N. Ruff, R.D. Fitzgerald, et al. · Aquaculture Nutrition · 12

Quality characteristics of cured ham produced from Landrace and Duroc pigs fed restricted energy diets with and without α-tocopheryl acetate or green tea catechins

2006 · Lorraine Mason, Sean Hogan, et al. · Animal Research · 4

Works count: 13

Citation count: 417

H-index: 12

I10-index: 12