Get started
Author

Patrick A. Morrissey

Observed names: PATRICK A MORRISSEY, Patrick A Morrissey, Patrick Morrissey
OpenAlex ID: A5114040027
Vitamin E and meat quality
1994 · Patrick A. Morrissey, Denis J. Buckley, et al. · Proceedings of The Nutrition Society · 245
PDF
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
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
Influence of dietary treatment on lipid and cholesterol oxidation in pork
1992 · Frank J. Monahan, J. Ian. Gray, et al. · Journal of Agricultural and Food Chemistry · 148
Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes
1994 · Frank J. Monahan, J. Ian Gray, et al. · Journal of Agricultural and Food Chemistry · 97
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages
1999 · Paula H Lyons, John F Kerry, et al. · Meat Science · 80
Influence of methanolic extracts of soybean seeds and soybean oil on lipid oxidation in linseed oil
2001 · Saskia M van Ruth, Emad S Shaker, et al. · Food Chemistry · 66
Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses ofn-3 polyunsaturated fatty acids
2001 · Siobhán Higgins, Yvonne L. Carroll, et al. · British Journal Of Nutrition · 61
PDF
Effect of myofibrillar muscle proteins on thein vitrobioavailability of non-haem iron
1998 · Breda Mulvihill, Fidelma M. Kirwan, et al. · International Journal of Food Sciences and Nutrition · 42
Rapid Communication
1998 · Breda Mulvihill, Patrick A. Morrissey · Food Chemistry · 32
The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends
1999 · John F Kerry, Patrick A Morrissey, et al. · Journal of the Science of Food and Agriculture · 28
Challenges to contemporary dairy analytical techniques
1984 · Patrick A. Morrissey · Food Chemistry · 23
Catalysis of Lipid Oxidation by Iron from an Insoluble Fraction of Beef Diaphragm Muscle
1993 · ERIC A. DECKER, ANDREA D. CRUM, et al. · Journal of Food Science · 21
Low dose supplementation with two different marine oils does not reduce pro-inflammatory eicosanoids and cytokines in vivo.
2006 · Karen J Murphy, Karen Galvin, et al. · PubMed · 18
Effect of selected amides on heat-induced changes in milk
1980 · Patrick F. Fox, Bridget M. Nash, et al. · Journal of Dairy Research · 17
The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends
1999 · John F Kerry, Patrick A Morrissey, et al. · Journal of the Science of Food and Agriculture · 13
Sodium and potassium intakes in Ireland
1990 · Albert Flynn, Colette Shortt, et al. · Proceedings of The Nutrition Society · 9
PDF
Measurement of free cholesterol, cholesteryl esters and cholesteryl linoleate hydroperoxide in copper-oxidised low density lipoprotein in healthy volunteers supplemented with a low dose of n-3 polyunsaturated fatty acids
2000 · Siobhán Higgins, Sinéad N. McCarthy, et al. · Nutrition Research · 5
Food consumption trends in Ireland
1976 · Frank M. Cremin, Patrick A. Morrissey · Irish Journal of Medical Science (1971 -) · 5
An Overview of the Polysulfide/Bromine Flow Battery
2023 · Patrick Morrissey · Wiley eBooks · 4
Natural toxicants in the food supply:In vitroinvestigation of the potential mechanism of action of the dietary flavonoid quercetin
1993 · Nora M. O'brien, Susan M. Cronin, et al. · International Journal of Food Sciences and Nutrition
Works count: 21
Citation count: 1,305
H-index: 15
I10-index: 16
Year
Topic
Type