Joe Kerry
Joe Kerry
Senior College Lecturer and Head of the Food Packaging Group, School of Food and Nutritional Sciences, University College Cork (
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Cited by
Cited by
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
Lipid stability in meat and meat products
PA Morrissey, PJA Sheehy, K Galvin, JP Kerry, DJ Buckley
Meat science 49, S73-S86, 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
Consumer perception and the role of science in the meat industry
DJ Troy, JP Kerry
Meat science 86 (1), 214-226, 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
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
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
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
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
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
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
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
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
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
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
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
Smart packaging technologies for fast moving consumer goods
J Kerry, P Butler
John Wiley & Sons, 2008
Ultrasound technology for food fermentation applications
KS Ojha, TJ Mason, CP O’Donnell, JP Kerry, BK Tiwari
Ultrasonics sonochemistry 34, 410-417, 2017
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
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
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