Prof. James G. Lyng
Prof. James G. Lyng
Institute of Food and Health, University College Dublin
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Citata da
Citata da
Radio frequency treatment of foods: Review of recent advances
F Marra, L Zhang, JG Lyng
Journal of food engineering 91 (4), 497-508, 2009
Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice
F Noci, J Riener, M Walkling-Ribeiro, DA Cronin, DJ Morgan, JG Lyng
Journal of food engineering 85 (1), 141-146, 2008
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review
K Papoutsis, J Zhang, MC Bowyer, N Brunton, ER Gibney, J Lyng
Food Chemistry 338, 128119, 2021
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
IM Caminiti, F Noci, A Muñoz, P Whyte, DJ Morgan, DA Cronin, JG Lyng
Food chemistry 124 (4), 1387-1392, 2011
Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM)
S Lahiff, M Glennon, J Lyng, T Smith, M Maher, N Shilton
Molecular and Cellular Probes 15 (1), 27-35, 2001
Healthy processed meat products–Regulatory, reformulation and consumer challenges
S Grasso, NP Brunton, JG Lyng, F Lalor, FJ Monahan
Trends in food science & technology 39 (1), 4-17, 2014
The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice
IM Caminiti, I Palgan, A Muñoz, F Noci, P Whyte, DJ Morgan, DA Cronin, ...
Food and Bioprocess Technology 5, 680-686, 2012
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study
CK McDonnell, P Allen, E Duggan, JM Arimi, E Casey, G Duane, JG Lyng
Meat science 95 (1), 51-58, 2013
Ohmic processing: Electrical conductivities of pork cuts
N Shirsat, JG Lyng, NP Brunton, B McKenna
Meat science 67 (3), 507-514, 2004
The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation
J Riener, F Noci, DA Cronin, DJ Morgan, JG Lyng
Food Chemistry 114 (3), 905-911, 2009
Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields
M Walkling-Ribeiro, F Noci, DA Cronin, JG Lyng, DJ Morgan
Food and Bioproducts Processing 87 (2), 102-107, 2009
Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods
N Harbourne, JC Jacquier, DJ Morgan, JG Lyng
Food Chemistry 111 (1), 204-208, 2008
Analysis of heat transfer during ohmic processing of a solid food
F Marra, M Zell, JG Lyng, DJ Morgan, DA Cronin
Journal of Food Engineering 91 (1), 56-63, 2009
Radio-frequency heating of foodstuff: Solution and validation of a mathematical model
F Marra, J Lyng, V Romano, B McKenna
Journal of Food Engineering 79 (3), 998-1006, 2007
Effectiveness of high intensity light pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk
I Palgan, IM Caminiti, A Muñoz, F Noci, P Whyte, DJ Morgan, DA Cronin, ...
Food microbiology 28 (1), 14-20, 2011
Bacterial inactivation in fruit juices using a continuous flow pulsed light (PL) system
G Pataro, A Muñoz, I Palgan, F Noci, G Ferrari, JG Lyng
Food Research International 44 (6), 1642-1648, 2011
Advances in radio frequency and ohmic heating of meats
BM McKenna, J Lyng, N Brunton, N Shirsat
Journal of Food Engineering 77 (2), 215-229, 2006
A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks
J Riener, F Noci, DA Cronin, DJ Morgan, JG Lyng
Food Chemistry 119 (3), 1108-1113, 2010
The effect of ultrasonic salting on protein and water–protein interactions in meat
CK McDonnell, P Allen, C Morin, JG Lyng
Food chemistry 147, 245-251, 2014
The influence of high intensity ultrasound baths on aspects of beef tenderness
JG Lyng, P Allen, BM McKenna
Journal of Muscle Foods 8 (3), 237-249, 1997
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