Eoin Desmond
Publications by Year
Research Areas
Meat and Animal Product Quality, Animal Nutrition and Physiology, Food Industry and Aquatic Biology, Food composition and properties, Protein Hydrolysis and Bioactive Peptides
Most-Cited Works
- → Reducing salt: A challenge for the meat industry(2006)796 cited
- → Effect of rapid and conventional cooling methods on the quality of cooked ham joints(2000)140 cited
- → Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products(2000)91 cited
- → Eating quality of low-fat beef burgers containing fat-replacing functional blends(1999)91 cited
- → The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers(1998)85 cited
- → COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW‐FAT BEEF BURGERS(1998)78 cited
- → The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters(2005)55 cited
- → The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin(2005)45 cited
- → The effect of injection level and cooling method on the quality of cooked ham joints(2002)45 cited
- → Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters(1998)37 cited