Showing 1 - 3 results of 3 for search 'Michael N. O’Grady', query time: 0.03s Refine Results
  1. 1
    Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility

    Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility by Natasha C. Moroney, Michael N. O'Grady, Sinéad Lordan, Catherine Stanton, Joseph P. Kerry

    Published 2015-04-01
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    Article
  2. 2
    Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

    Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

    Published 2022-05-01
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    Article
  3. 3
    An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

    An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

    Published 2021-11-01
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    Article

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