D.J. Buckley

Overview

Best Publications

• Lipid stability in meat and meat products.

  P.A. Morrissey;P.J.A. Sheehy;K. Galvin;J.P. Kerry

  970
  Citations

• Oxidative quality and shelf life of meats

  J.I. Gray;E.A. Gomaa;D.J. Buckley

  905
  Citations

• Influence of dietary vitamin E on the oxidative stability and quality of pig meat.

  D J Buckley;P A Morrissey;J I Gray

  617
  Citations

• Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

  T.L McCarthy;J.P. Kerry;J.F. Kerry;P.B. Lynch

  412
  Citations

• Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

  Shuze Tang;Joe P Kerry;David Sheehan;D.Joe Buckley

  330
  Citations

• 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

  323
  Citations

• 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

  308
  Citations

• Vitamin E and meat quality.

  Patrick A. Morrissey;Denis J. Buckley;P. J. A. Sheehy;F. J. Monahan

  302
  Citations

• 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

  244
  Citations

• Antioxidative mechanisms of tea catechins in chicken meat systems

  S.Z Tang;J.P Kerry;D Sheehan;D.J Buckley

  236
  Citations

• Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation.

  Z Formanek;J.P Kerry;F.M Higgins;D.J Buckley

  213
  Citations

• 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

  209
  Citations

• 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

  206
  Citations

• Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall.

  C.E. Byrne;D.J. Troy;D.J. Buckley

  202
  Citations

• 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

  186
  Citations

• The relationship between early post-mortem pH and the tenderisation of beef muscles

  G.R. O'Halloran;D.J. Troy;D.J. Buckley

  184
  Citations

• Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability

  C F Lin;A Asghar;J I Gray;D J Buckley

  169
  Citations

• Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm.

  C.E. Byrne;G. Downey;D.J. Troy;D.J. Buckley

  167
  Citations

• Dietary Vegetable Oils and α-Tocopherol Reduce Lipid Oxidation in Rabbit Muscle

  Clemente J. Lopez-Bote;Ana I. Rey;Manuel Sanz;J. Ian Gray

  165
  Citations

• 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.

  C. Lauridsen;D.J. Buckley;P.A. Morrissey

  163
  Citations