What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Food science
- Internal medicine
Patrick A. Morrissey focuses on Food science, Lipid oxidation, Antioxidant, Vitamin E and TBARS.
His Food science research is multidisciplinary, incorporating elements of Lipid peroxidation, Tocopherol, Oxidative phosphorylation, Vitamin and Cholesterol.
His research in Lipid oxidation intersects with topics in Membrane lipids and Metmyoglobin.
In Antioxidant, Patrick A. Morrissey works on issues like Carotenoid, which are connected to Nutrient and Vitamin C.
His research investigates the link between Vitamin E and topics such as Broiler that cross with problems in Olive oil, Vitamin e supplementation and Flavour.
His TBARS research is multidisciplinary, relying on both Tocopheryl acetate and Sunflower oil.
His most cited work include:
- Lipid stability in meat and meat products. (589 citations)
- Influence of dietary vitamin E on the oxidative stability and quality of pig meat. (387 citations)
- Vitamin E and meat quality. (197 citations)
What are the main themes of his work throughout his whole career to date?
Patrick A. Morrissey spends much of his time researching Food science, Lipid oxidation, Vitamin E, Tocopherol and Antioxidant.
His work deals with themes such as TBARS, Tocopheryl acetate and Vitamin, Oxidative phosphorylation, Biochemistry, which intersect with Food science.
He combines subjects such as Lipid peroxidation, Flavour, Sunflower oil and Shelf life with his study of Lipid oxidation.
His Vitamin E research includes elements of Vacuum packing, Chromatography and Beef cattle.
His Tocopherol study integrates concerns from other disciplines, such as Endocrinology, Broiler, Animal science and Internal medicine.
His Antioxidant research is multidisciplinary, incorporating perspectives in Carnosine and Cholesterol.
He most often published in these fields:
- Food science (54.17%)
- Lipid oxidation (31.67%)
- Vitamin E (23.33%)
What were the highlights of his more recent work (between 1998-2011)?
- Food science (54.17%)
- Lipid oxidation (31.67%)
- Vitamin E (23.33%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Food science, Lipid oxidation, Vitamin E, Antioxidant and Biochemistry.
His Food science research is multidisciplinary, relying on both TBARS and Oxidative phosphorylation.
Patrick A. Morrissey has included themes like Lipid peroxidation, Vitamin, Tocopheryl acetate and Shelf life in his Lipid oxidation study.
The study incorporates disciplines such as Chromatography and Animal science, Beef cattle in addition to Vitamin E.
His Antioxidant research is multidisciplinary, incorporating elements of Soybean oil, Fish oil and Cholesterol.
He interconnects High-performance liquid chromatography and Vitamin E deficiency in the investigation of issues within Tocopherol.
Between 1998 and 2011, his most popular works were:
- Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation (185 citations)
- Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation. (136 citations)
- Anti‐oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle (134 citations)
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