H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 75 Citations 19,742 349 World Ranking 2266 National Ranking 9

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Biochemistry
  • Enzyme

The scientist’s investigation covers issues in Food science, Lipid oxidation, Antioxidant, TBARS and Modified atmosphere. As a part of the same scientific family, he mostly works in the field of Food science, focusing on Sesamol and, on occasion, Lutein. Joseph P. Kerry has researched Lipid oxidation in several fields, including Malondialdehyde, Linseed oil, Lipid peroxidation, Beef cattle and Catechin.

The Vitamin E and Antioxidant potential research Joseph P. Kerry does as part of his general Antioxidant study is frequently linked to other disciplines of science, such as Metmyoglobin, therefore creating a link between diverse domains of science. His research integrates issues of Butylated hydroxyanisole, Tocopheryl acetate and Butylated hydroxytoluene in his study of TBARS. His study focuses on the intersection of Modified atmosphere and fields such as Oxygen with connections in the field of Inorganic chemistry and Mineralogy.

His most cited work include:

  • Lipid stability in meat and meat products. (589 citations)
  • Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. (505 citations)
  • Nanotechnologies in the food industry – Recent developments, risks and regulation (401 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of study are Food science, Lipid oxidation, Shelf life, Modified atmosphere and Animal science. His Food science research integrates issues from TBARS and Antioxidant, Vitamin E. The concepts of his Lipid oxidation study are interwoven with issues in Catechin and Tocopheryl acetate.

His studies deal with areas such as Food spoilage and Antimicrobial as well as Shelf life. His biological study spans a wide range of topics, including Nanotechnology and Active packaging. His Modified atmosphere research is multidisciplinary, incorporating elements of Sensory analysis, Oxygen and Food packaging.

He most often published in these fields:

  • Food science (58.94%)
  • Lipid oxidation (18.10%)
  • Shelf life (15.23%)

What were the highlights of his more recent work (between 2016-2021)?

  • Food science (58.94%)
  • Shelf life (15.23%)
  • Animal science (11.48%)

In recent papers he was focusing on the following fields of study:

His scientific interests lie mostly in Food science, Shelf life, Animal science, Tenderness and Antimicrobial. The various areas that Joseph P. Kerry examines in his Food science study include Food spoilage and Lipid oxidation. Many of his research projects under Shelf life are closely connected to Pascalization with Pascalization, tying the diverse disciplines of science together.

Joseph P. Kerry works mostly in the field of Animal science, limiting it down to topics relating to Grazing and, in certain cases, Pasture and Forage, as a part of the same area of interest. The study incorporates disciplines such as Breed, Papain, Proteolytic enzymes and Ageing in addition to Tenderness. His Antimicrobial research also works with subjects such as

  • Active packaging together with Nanotechnology, Food products, Product and Risk analysis,
  • Polyamide and related Gelatin,
  • Polyethylene which intersects with area such as Polymer.

Between 2016 and 2021, his most popular works were:

  • Salt reduction strategies in processed meat products – A review (131 citations)
  • Ultrasound technology for food fermentation applications. (109 citations)
  • Effect of 3D printing on the structure and textural properties of processed cheese (96 citations)

In his most recent research, the most cited papers focused on:

  • Food science
  • Biochemistry
  • Enzyme

Food science, Salt, Active packaging, Sodium and Food processing are his primary areas of study. His research in Food science intersects with topics in Lactobacillus sakei and Microbiology. His Active packaging research includes elements of Coating, Nanotechnology, Antimicrobial, Particle size and Product.

His research investigates the connection with Sodium and areas like Flavour which intersect with concerns in Corned beef and Sodium reduction. His Food processing research incorporates themes from Resource efficiency and Food packaging. His studies examine the connections between Lipid oxidation and genetics, as well as such issues in Raw milk, with regards to Animal science.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Lipid stability in meat and meat products.

P.A. Morrissey;P.J.A. Sheehy;K. Galvin;J.P. Kerry.
Meat Science (1998)

899 Citations

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.
Meat Science (2006)

846 Citations

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

M. Cushen;J. Kerry;M. Morris;M. Cruz-Romero.
Trends in Food Science and Technology (2012)

607 Citations

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

D.J. Troy;J.P. Kerry.
Meat Science (2010)

534 Citations

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

M.C Hughes;J.P Kerry;E.K Arendt;P.M Kenneally.
Meat Science (2002)

398 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.
Meat Science (2001)

376 Citations

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

Roberta Di Bernardini;Pádraigín Harnedy;Declan Bolton;Joseph Kerry.
Food Chemistry (2011)

336 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.
Meat Science (2005)

312 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.
Food Research International (2001)

309 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.
Meat Science (2001)

299 Citations

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