Patrick A. Morrissey

Overview

Best Publications

• Lipid stability in meat and meat products.

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

  970
  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

• 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

• 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

• Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems.

  J.Z. Tichivangana;P.A. Morrissey

  225
  Citations

• Anti‐oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

  Shuze Tang;David Sheehan;D. Joe Buckley;Patrick A. Morrissey

  224
  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

• Influence of dietary treatment on lipid and cholesterol oxidation in pork

  Frank J. Monahan;J. Ian. Gray;Alden M. Booren;Elwyn R. Miller

  200
  Citations

• Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

  P. J. A. Sheehy;P. A. Morrissey;A. Flynn

  200
  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

• Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

  J.A. Hannon;M.G. Wilkinson;C.M. Delahunty;J.M. Wallace

  185
  Citations

• The heat stability of milk

  P. F. Fox;P. A. Morrissey

  164
  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

• Metal ion complexation by products of the Maillard reaction

  J. O'Brien;P.A. Morrissey

  151
  Citations

• Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products

  L. M. O'neill;K. Galvin;P.A. Morrissey;D.J. Buckley

  147
  Citations

• The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats.

  P.A. Morrissey;J.Z. Tichivangana

  146
  Citations

• Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

  A I Rey;J P Kerry;P B Lynch;C J López-Bote

  144
  Citations

• Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes

  F. J. Monahan;J. I. Gray;Ali Asghar;A. Haug

  140
  Citations

• Dietary Antioxidants in Health and Disease

  P.A. Morrissey;N.M. O’Brien

  138
  Citations