D.J. Buckley

D.J. Buckley publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where D.J. Buckley sits on this spectrum.

D.J. Buckley D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where D.J. Buckley sits on this spectrum.

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