Joseph P. Kerry

Research.com Recognitions

• 2026 - Research.com Biology and Biochemistry in Ireland Leader Award
• 2025 - Research.com Biology and Biochemistry in Ireland Leader Award
• 2023 - Research.com Biology and Biochemistry in Ireland Leader Award
• 2022 - Research.com Biology and Biochemistry in Ireland Leader Award

Overview

Best Publications

• Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review

  J.P. Kerry;M.N. O’Grady;S.A. Hogan

  1103
  Citations

• Lipid stability in meat and meat products.

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

  970
  Citations

• Nanotechnologies in the food industry – Recent developments, risks and regulation

  M. Cushen;J. Kerry;M. Morris;M. Cruz-Romero

  770
  Citations

• Consumer perception and the role of science in the meat industry.

  D.J. Troy;J.P. Kerry

  725
  Citations

• Use and application of gelatin as potential biodegradable packaging materials for food products.

  Z.A. Nur Hanani;Y.H. Roos;J.P. Kerry

  473
  Citations

• Characterization of proteolysis during the ripening of semi-dry fermented sausages.

  M.C Hughes;J.P Kerry;E.K Arendt;P.M Kenneally

  449
  Citations

• Salt reduction strategies in processed meat products – A review

  Elena S. Inguglia;Elena S. Inguglia;Zhihang Zhang;Brijesh K. Tiwari;Joseph P. Kerry

  442
  Citations

• Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

  Roberta Di Bernardini;Pádraigín Harnedy;Declan Bolton;Joseph Kerry

  424
  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

• Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.

  Mitsuru Mitsumoto;Michael N. O’Grady;Joe P. Kerry;D. Joe Buckley

  347
  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

• Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork.

  R. Carpenter;M.N. O’Grady;Y.C. O’Callaghan;N.M. O’Brien

  320
  Citations

• High pressure processing of shellfish: A review of microbiological and other quality aspects

  Laura W. Murchie;Malco Cruz-Romero;Joseph P. Kerry;Mark Linton

  310
  Citations

• Ultrasound technology for food fermentation applications.

  K. Shikha Ojha;Timothy J. Mason;Colm P. O’Donnell;Joseph P. Kerry

  293
  Citations

• Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

  J.E. Hayes;P. Allen;N. Brunton;M.N. O’Grady

  290
  Citations

• Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere.

  P.I. Zakrys;S.A. Hogan;M.G. O’Sullivan;P. Allen

  285
  Citations

• Effect of 3D printing on the structure and textural properties of processed cheese

  Camille Le Tohic;Camille Le Tohic;Jonathan J. O'Sullivan;Kamil P. Drapala;Valentin Chartrin;Valentin Chartrin

  264
  Citations

• Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications

  M.C. Cruz-Romero;T. Murphy;M. Morris;E. Cummins

  256
  Citations

• FTIR characterization of protein–polysaccharide interactions in extruded blends

  Pedro Guerrero;Joe P. Kerry;Koro de la Caba

  251
  Citations