D.J. Buckley mainly focuses on Food science, Lipid oxidation, Antioxidant, Vitamin E and Tocopherol. His work deals with themes such as Vitamin and Oxidative phosphorylation, which intersect with Food science. His study in Lipid oxidation is interdisciplinary in nature, drawing from both Whey protein and Cholesterol.
His study on Lipid peroxidation is often connected to Antioxidant potential, SAGE, Ginseng and Potency as part of broader study in Antioxidant. His Vitamin E study incorporates themes from Convenience food, Food technology and Saturated fat. His Tocopherol study combines topics in areas such as Adipose tissue, Lipid fraction, Internal medicine and Beef Tallow.
His main research concerns Food science, Lipid oxidation, Vitamin E, TBARS and Tocopherol. The study incorporates disciplines such as Oxidative phosphorylation, Sodium and Antioxidant in addition to Food science. The Lipid oxidation study combines topics in areas such as Spectrophotometry, Cholesterol and Shelf life.
His study looks at the relationship between Vitamin E and topics such as Vacuum packing, which overlap with Beef cattle. His biological study deals with issues like Tocopheryl acetate, which deal with fields such as Metabolism. He interconnects Vitamin, Internal medicine, Endocrinology and Broiler in the investigation of issues within Tocopherol.
The scientist’s investigation covers issues in Food science, Vitamin E, TBARS, Lipid oxidation and Whey protein. His biological study spans a wide range of topics, including Sodium and Antioxidant. His studies deal with areas such as Salt, Flavour and Shelf life as well as Sodium.
His Vitamin E research focuses on Oxidative phosphorylation and how it connects with Area under the curve and Spectrophotometry. Borrowing concepts from Fourth rib, D.J. Buckley weaves in ideas under Lipid oxidation. His Whey protein research focuses on subjects like Tenderness, which are linked to Muscle tissue and Electrical measurements.
His primary areas of investigation include Food science, Sensory analysis, Organoleptic, Emulsion and Chewiness. D.J. Buckley studies Whey protein which is a part of Food science. His biological study spans a wide range of topics, including Electrical measurements, Tenderness, Animal science and Water holding capacity.
His work deals with themes such as Muscle tissue, Surgery and Longissimus dorsi, which intersect with Organoleptic. D.J. Buckley has included themes like Flavor and Fat substitute in his Emulsion study. His Chewiness research integrates issues from Sodium, Mineralogy and Flavour.
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Oxidative quality and shelf life of meats
J.I. Gray;E.A. Gomaa;D.J. Buckley.
Meat Science (1996)
Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
D J Buckley;P A Morrissey;J I Gray.
Journal of Animal Science (1995)
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.
T.L Mc Carthy;J.P Kerry;J.F Kerry;P.B Lynch.
Meat Science (2001)
Vitamin E and meat quality.
Patrick A. Morrissey;Denis J. Buckley;P. J. A. Sheehy;F. J. Monahan.
Proceedings of the Nutrition Society (1994)
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat.
C.M Crehan;E Hughes;D.J Troy;D.J Buckley.
Meat Science (2000)
Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork
F.J. Monahan;D.J. Buckley;P.A. Morrissey;P.B. Lynch.
Meat Science (1992)
The role of endogenous proteases in the tenderisation of fast glycolysing muscle.
G.R. O'Halloran;D.J. Troy;D.J. Buckley;W.J. Reville.
Meat Science (1997)
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt
C.M. Crehan;D.J. Troy;D.J. Buckley.
Meat Science (2000)
Effect of dietary Vitamin E on the stability of raw and cooked pork.
F.J. Monahan;D.J. Buckley;J.I. Gray;P.A. Morrissey.
Meat Science (1990)
The relationship between early post-mortem pH and the tenderisation of beef muscles
G.R. O'Halloran;D.J. Troy;D.J. Buckley.
Meat Science (1997)
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