| Characterization of proteolysis during the ripening of semi-dry fermented sausages MC Hughes, JP Kerry, EK Arendt, PM Kenneally, PLH McSweeney, ... Meat Science 62 (2), 205-216, 2002 | 445 | 2002 |
| Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products R Di Bernardini, P Harnedy, D Bolton, J Kerry, E O’Neill, AM Mullen, ... Food Chemistry 124 (4), 1296-1307, 2011 | 441 | 2011 |
| The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage PI Zakrys-Waliwander, MG O’sullivan, EE O’neill, JP Kerry Food Chemistry 131 (2), 527-532, 2012 | 162 | 2012 |
| Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains AM Mullen, C Álvarez, DI Zeugolis, M Henchion, E O'Neill, L Drummond Meat Science 132, 90-98, 2017 | 125 | 2017 |
| Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and … R Di Bernardini, AM Mullen, D Bolton, J Kerry, E O'Neill, M Hayes Meat science 90 (1), 226-235, 2012 | 124 | 2012 |
| Harnessing the potential of blood proteins as functional ingredients: A review of the state of the art in blood processing SA Lynch, AM Mullen, EE O'Neill, CÁ García Comprehensive reviews in food science and food safety 16 (2), 330-344, 2017 | 112 | 2017 |
| Opportunities and perspectives for utilisation of co-products in the meat industry SA Lynch, AM Mullen, E O'Neill, L Drummond, C Álvarez Meat Science 144, 62-73, 2018 | 109 | 2018 |
| Disulfide bonds influence the heat‐induced gel properties of chicken breast muscle myosin AB Smyth, DM Smith, E O'neill Journal of food science 63 (4), 584-587, 1998 | 109 | 1998 |
| Heat‐induced gelation properties of salt‐soluble muscle proteins as affected by non‐meat proteins A McCord, AB Smyth, EE O'neill Journal of Food Science 63 (4), 580-583, 1998 | 106 | 1998 |
| Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles A White, A O’Sullivan, DJ Troy, EE O’Neill Meat Science 73 (2), 196-203, 2006 | 88 | 2006 |
| Thermal denaturation and aggregation of chicken breast muscle myosin and subfragments AB Smyth, DM Smith, V Vega-Warner, E O'Neill Journal of Agricultural and Food Chemistry 44 (4), 1005-1010, 1996 | 86 | 1996 |
| Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate R Di Bernardini, DK Rai, D Bolton, J Kerry, E O’Neill, AM Mullen, ... Peptides 32 (2), 388-400, 2011 | 80 | 2011 |
| Sensory characterisation of cooked hams by untrained consumers using free-choice profiling CM Delahunty, A McCord, EE O'Neill, PA Morrissey Food Quality and Preference 8 (5-6), 381-388, 1997 | 73 | 1997 |
| Heat‐induced gelation properties of surimi from mechanically separated chicken AB SMYTH, E O'NEILL Journal of Food Science 62 (2), 326-330, 1997 | 72 | 1997 |
| The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles H Walsh, S Martins, EE O’Neill, JP Kerry, T Kenny, P Ward Meat Science 84 (3), 444-448, 2010 | 65 | 2010 |
| Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tenderness A White, A O’sullivan, DJ Troy, EE O’Neill Meat Science 73 (1), 151-156, 2006 | 51 | 2006 |
| Lipid oxidation in rabbit meat under different storage conditions MD Fernandez‐Espla, E O'NEILL Journal of Food Science 58 (6), 1262-1264, 1993 | 47 | 1993 |
| Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi A White, A O’Sullivan, EE O’Neill, DJ Troy Meat science 73 (2), 204-208, 2006 | 38 | 2006 |
| Proteolysis of bovine F-actin by cathepsin B MC Hughes, EE O’Neill, PLH McSweeney, A Healy Food chemistry 64 (4), 525-530, 1999 | 34 | 1999 |
| Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage PI Zakrys-Waliwander, MG O’sullivan, P Allen, EE O’Neill, JP Kerry Food research international 43 (1), 277-284, 2010 | 32 | 2010 |
