P4 – 2306: Malignant hyperthermia like episodes in infants with spastic quadriplegic cerebral palsy von Buckley, D.J

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Infantile spasms in Newfoundland and Labrador, a population based survey over the last 13 years von Buckley, D.J, Alam, M, McGrath, D

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Lipid stability in meat and meat products von Morrissey, P.A., Sheehy, P.J.A., Galvin, K., Kerry, J.P., Buckley, D.J.

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Display life of sheep meats retail packaged under atmospheres of various volumes and compositions von Kennedy, C, Buckley, D.J, Kerry, J.P

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Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions von Tang, S.Z., Ou, S.Y., Huang, X.S., Li, W., Kerry, J.P., Buckley, D.J.

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Oxidative quality and shelf life of meats von Gray, J.I., Gomaa, E.A., Buckley, D.J.

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Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties von Mc Carthy, T.L, Kerry, J.P, Kerry, J.F, Lynch, P.B, Buckley, D.J

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Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm von Byrne, C.E., Downey, G., Troy, D.J., Buckley, D.J.

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Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology von Murphy, S.C., Gilroy, D., Kerry, J.F., Buckley, D.J., Kerry, J.P.

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The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin von Hayes, J.E., Desmond, E.M., Troy, D.J., Buckley, D.J., Mehra, R.

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Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs von Kennedy, C., Buckley, D.J., Kerry, J.P.

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The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters von Hayes, J.E., Desmond, E.M., Troy, D.J., Buckley, D.J., Mehra, R.

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Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart von Tang, S.Z, Kerry, J.P, Sheehan, D, Buckley, D.J, Morrissey, P.A

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The role of endogenous proteases in the tenderisation of fast glycolysing muscle von O'Halloran, G.R., Troy, D.J., Buckley, D.J., Reville, W.J.

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Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon ( Salmo salar) during frozen storage von Sheehan, E.M., O'Connor, T.P., Sheehy, P.J.A., Buckley, D.J., FitzGerald, R.

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Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef von Lynch, M.P., Kerry, J.P., Buckley, D.J., Faustman, C., Morrissey, P.A.

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Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat von O'Neill, L.M, Galvin, K, Morrissey, P.A, Buckley, D.J

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Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions von Kingston, E.R. (Univ. College Dublin, Dublin, Ireland.), Monahan, F.J, Buckley, D.J, Lynch, P.B

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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 von Mitsumoto, Mitsuru, O’Grady, Michael N., Kerry, Joe P., Joe Buckley, D.

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Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs von O'Grady, M.N., Monahan, F.J., Bailey, J., Allen, P., Buckley, D.J., Keane, M.G.

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