Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility

por Moroney, Natasha C., O’Grady, Michael N., Lordan, Sinéad, Stanton, Catherine, Kerry, Joseph P.
Publicado 2015

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

por Mohammed, Halimah O., O’Grady, Michael N., O’Sullivan, Maurice G., Hamill, Ruth M., Kilcawley, Kieran N., Kerry, Joseph P.
Publicado 2021

Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

por Mohammed, Halimah O., O’Grady, Michael N., O’Sullivan, Maurice G., Hamill, Ruth M., Kilcawley, Kieran N., Kerry, Joseph P.
Publicado 2022

Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs

por Salami, Saheed A., Valenti, Bernardo, Luciano, Giuseppe, Lanza, Massimiliano, Umezurike-Amahah, Ngozi M., Kerry, Joseph P., O’Grady, Michael N., Newbold, Charles J., Priolo, Alessandro
Publicado 2021