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Denis J Buckley

Observed names: D J Buckley, D Joe Buckley, D. J. BUCKLEY, D. J. Buckley, D. Joe Buckley, D.J Buckley, D.J. BUCKLEY, D.J. Buckley, D.Joe Buckley, Denis J. Buckley
OpenAlex ID: A5113591614
Lipid Stability in Meat and Meat Products
1998 · P.A. Morrissey, P.J.A. Sheehy, et al. · Meat Science · 751
Oxidative quality and shelf life of meats
1996 · J.I. Gray, E.A. Gomaa, et al. · Meat Science · 715
Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
1995 · D J Buckley, P A Morrissey, et al. · Journal of Animal Science · 465
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
2001 · T.L McCarthy, J.P. Kerry, et al. · Meat Science · 297
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties
2005 · Mitsuru Mitsumoto, Michael N. O’Grady, et al. · Meat Science · 255
Vitamin E and meat quality
1994 · Patrick A. Morrissey, Denis J. Buckley, et al. · Proceedings of The Nutrition Society · 245
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Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties
2001 · T.L Mc Carthy, J.P Kerry, et al. · Meat Science · 239
Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
2001 · Shuze Tang, Joe P Kerry, et al. · Food Research International · 227
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
2000 · C.M Crehan, E Hughes, et al. · Meat Science · 193
Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat
1989 · C. F. LIN, J. I. GRAY, et al. · Journal of Food Science · 174
Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork
1992 · F.J. Monahan, D.J. Buckley, et al. · Meat Science · 169
Antioxidative mechanisms of tea catechins in chicken meat systems
2002 · S.Z Tang, J.P Kerry, et al. · Food Chemistry · 164
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
2001 · Shuze Tang, David Sheehan, et al. · International Journal of Food Science & Technology · 164
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt
2000 · C.M. Crehan, D.J. Troy, et al. · Meat Science · 155
Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation
2001 · Z Formanek, J.P Kerry, et al. · Meat Science · 154
Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall
2000 · C.E. Byrne, D.J. Troy, et al. · Meat Science · 151
Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
1989 · D.J. BUCKLEY, J.I. GRAY, et al. · Journal of Food Science · 147
The role of endogenous proteases in the tenderisation of fast glycolysing muscle
1997 · G.R. O'Halloran, D.J. Troy, et al. · Meat Science · 146
Effect of dietary Vitamin E on the stability of raw and cooked pork
1990 · F.J. Monahan, D.J. Buckley, et al. · Meat Science · 139
The relationship between early post-mortem pH and the tenderisation of beef muscles
1997 · G.R. O'Halloran, D.J. Troy, et al. · Meat Science · 131
Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability
1989 · C. F. Lin, A. Asghar, et al. · British Poultry Science · 121
Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products
1998 · L. M. O'NEILL, K. GALVIN, et al. · British Poultry Science · 118
Dietary Vegetable Oils and α-Tocopherol Reduce Lipid Oxidation in Rabbit Muscle ,
1997 · Clemente J. Lopez-Bote, Ana I. Rey, et al. · Journal of Nutrition · 118
Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation
1997 · C. Lauridsen, D.J. Buckley, et al. · Meat Science · 115
Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat
2001 · S.Z Tang, J.P Kerry, et al. · Meat Science · 103
Works count: 123
Citation count: 9,481
H-index: 54
I10-index: 100
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