James G. Lyng

Overview

Best Publications

• Radio frequency treatment of foods: Review of recent advances

  Francesco Marra;Lu Zhang;James G. Lyng

  421
  Citations

• Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review.

  Konstantinos Papoutsis;Jinyuan Zhang;Michael C. Bowyer;Nigel Brunton

  335
  Citations

• Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

  F. Noci;J. Riener;M. Walkling-Ribeiro;D.A. Cronin

  304
  Citations

• Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM)

  S. Lahiff;M. Glennon;L. O»Brien;J. Lyng

  217
  Citations

• Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

  Irene M. Caminiti;Francesco Noci;Arantxa Muñoz;Paul Whyte

  215
  Citations

• The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

  Irene M. Caminiti;Izabela Palgan;Arantxa Muñoz;Francesco Noci

  195
  Citations

• The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

  Ciara K. McDonnell;Paul Allen;Elaine Duggan;Joshua M. Arimi

  195
  Citations

• Healthy processed meat products – Regulatory, reformulation and consumer challenges

  Simona Grasso;N. P. Brunton;J. G. Lyng;F. Lalor

  185
  Citations

• The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

  Joerg Riener;Francesco Noci;Denis A. Cronin;Desmond J. Morgan

  165
  Citations

• Ohmic processing: Electrical conductivities of pork cuts.

  N. Shirsat;J.G. Lyng;N.P. Brunton;B. McKenna

  161
  Citations

• Radio-frequency heating of foodstuff: Solution and validation of a mathematical model

  Francesco Marra;J Lyng;Vittorio Raffaele A. Romano;B. Mckenna

  155
  Citations

• Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

  M. Walkling-Ribeiro;F. Noci;D.A. Cronin;J.G. Lyng

  151
  Citations

• The effect of ultrasonic salting on protein and water–protein interactions in meat

  C.K. McDonnell;P. Allen;C. Morin;J.G. Lyng

  145
  Citations

• Analysis of heat transfer during ohmic processing of a solid food

  F. Marra;M. Zell;J.G. Lyng;D.J. Morgan

  144
  Citations

• Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

  G. Pataro;A. Muñoz;I. Palgan;F. Noci

  144
  Citations

• Advances in radio frequency and ohmic heating of meats

  B.M. McKenna;J. Lyng;N. Brunton;N. Shirsat

  142
  Citations

• Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

  Niamh Harbourne;Jean Christophe Jacquier;Desmond J. Morgan;James G. Lyng

  141
  Citations

• Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk

  I. Palgan;I.M. Caminiti;A. Muñoz;F. Noci

  140
  Citations

• A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

  Joerg Riener;Francesco Noci;Denis A. Cronin;Desmond J. Morgan

  136
  Citations

• THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

  J.G. Lyng;P. Allen;B.M. McKENNA

  130
  Citations