| Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review JP Kerry, MN O’grady, SA Hogan Meat science 74 (1), 113-130, 2006 | 1163 | 2006 |
| Lipid stability in meat and meat products PA Morrissey, PJA Sheehy, K Galvin, JP Kerry, DJ Buckley Meat science 49, S73-S86, 1998 | 999 | 1998 |
| Nanotechnologies in the food industry–Recent developments, risks and regulation M Cushen, J Kerry, M Morris, M Cruz-Romero, E Cummins Trends in food science & technology 24 (1), 30-46, 2012 | 837 | 2012 |
| Consumer perception and the role of science in the meat industry DJ Troy, JP Kerry Meat science 86 (1), 214-226, 2010 | 754 | 2010 |
| Salt reduction strategies in processed meat products–A review ES Inguglia, Z Zhang, BK Tiwari, JP Kerry, CM Burgess Trends in Food Science & Technology 59, 70-78, 2017 | 485 | 2017 |
| Use and application of gelatin as potential biodegradable packaging materials for food products ZAN Hanani, YH Roos, JP Kerry International journal of biological macromolecules 71, 94-102, 2014 | 471 | 2014 |
| Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties TL McCarthy, JP Kerry, JF Kerry, PB Lynch, DJ Buckley Meat Science 58 (1), 45-52, 2001 | 443 | 2001 |
| 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 | 435 | 2011 |
| 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 | 435 | 2002 |
| 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 M Mitsumoto, MN O’Grady, JP Kerry, DJ Buckley Meat science 69 (4), 773-779, 2005 | 376 | 2005 |
| Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation S Tang, JP Kerry, D Sheehan, DJ Buckley, PA Morrissey Food research international 34 (8), 651-657, 2001 | 357 | 2001 |
| Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties TL Mc Carthy, JP Kerry, JF Kerry, PB Lynch, DJ Buckley Meat Science 57 (2), 177-184, 2001 | 340 | 2001 |
| Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork R Carpenter, MN O’grady, YC O’callaghan, NM O’brien, JP Kerry Meat science 76 (4), 604-610, 2007 | 339 | 2007 |
| High pressure processing of shellfish: a review of microbiological and other quality aspects LW Murchie, M Cruz-Romero, JP Kerry, M Linton, MF Patterson, ... Innovative Food Science & Emerging Technologies 6 (3), 257-270, 2005 | 322 | 2005 |
| Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid JE Hayes, P Allen, N Brunton, MN O’grady, JP Kerry Food Chemistry 126 (3), 948-955, 2011 | 299 | 2011 |
| Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere PI Zakrys, SA Hogan, MG O’sullivan, P Allen, JP Kerry Meat science 79 (4), 648-655, 2008 | 295 | 2008 |
| Effect of 3D printing on the structure and textural properties of processed cheese C Le Tohic, JJ O'Sullivan, KP Drapala, V Chartrin, T Chan, AP Morrison, ... Journal of Food Engineering 220, 56-64, 2018 | 286 | 2018 |
| Smart packaging technologies for fast moving consumer goods J Kerry, P Butler John Wiley & Sons, 2008 | 286 | 2008 |
| Ultrasound technology for food fermentation applications KS Ojha, TJ Mason, CP O’Donnell, JP Kerry, BK Tiwari Ultrasonics sonochemistry 34, 410-417, 2017 | 284 | 2017 |
| Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications MC Cruz-Romero, T Murphy, M Morris, E Cummins, JP Kerry Food Control 34 (2), 393-397, 2013 | 272 | 2013 |
