| 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 | 529 | 2017 |
| Effect of high pressure processing on the safety, shelf life and quality of raw milk AC Stratakos, ES Inguglia, M Linton, J Tollerton, L Murphy, ... Innovative Food Science & Emerging Technologies 52, 325-333, 2019 | 146 | 2019 |
| Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing ES Inguglia, Z Zhang, C Burgess, JP Kerry, BK Tiwari Ultrasonics 83, 164-170, 2018 | 80 | 2018 |
| Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua ES Inguglia, M Oliveira, CM Burgess, JP Kerry, BK Tiwari Innovative Food Science & Emerging Technologies 59, 102276, 2020 | 78 | 2020 |
| Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration EM Achata, ES Inguglia, CA Esquerre, BK Tiwari, CP O'Donnell Journal of Food Engineering 246, 134-140, 2019 | 44 | 2019 |
| Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat BKT ES Inguglia, CM Burgess, JP Kerry Foods 2019, 8 (10), 473, 2019 | 40 | 2019 |
| Effects of high intensity ultrasound on the inactivation profiles of Escherichia coli K12 and Listeria innocua with salt and salt replacers ES Inguglia, BK Tiwari, JP Kerry, CM Burgess Ultrasonics Sonochemistry 48, 492-498, 2018 | 40 | 2018 |
| Ultrasonic standing waves: Inactivation of foodborne microorganisms using power ultrasound GD Betts, A Williams, RM Oakley Academic Press, 2014 | 32 | 2014 |
| Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives RMH Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan Foods, 2023 12 (10), 2062, 2023 | 31 | 2023 |
| Ultrasound for meat processing: Effects of salt reduction and storage on meat quality parameters ES Inguglia, D Granato, JP Kerry, BK Tiwari, CM Burgess Applied Sciences 11 (1), 117, 2020 | 22 | 2020 |
| Salts and Salt Replacers ES Inguglia, JP Kerry, CM Burgess, BK Tiwari Encyclopedia of Food Chemistry; Melton, L., Shahidi, F., Varelis, P. (Eds …, 2019 | 9 | 2019 |
| Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response A Głuchowski, E Crofton, ES Inguglia, MG O’Sullivan, JP Kerry, RM Hamill Foods 13 (8), 1197, 2024 | 5 | 2024 |
| Application of novel processing technologies for salt reduction in meat products ES Inguglia University College Cork, 2019 | 2 | 2019 |
| Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. JP Kerry, RM Hamill, Z Song, M O'Sullivan, ES Inguglia, RM Hamill | | 2023 |
| Other pulse-assisted processes for the bio-marine food sector ES Inguglia Innovative and Emerging Technologies in the Bio-marine Food Sector, 223-234, 2022 | | 2022 |
| Electric Technologies Applied to Probiotic and Prebiotic Food AB SORO, ES INGUGLIA, RS ROCHA, EA ESMERINO, AG CRUZ, ... Probiotics and Prebiotics in Foods, 283, 2021 | | 2021 |
| Electric Technologies Applied to Probiotic and Prebiotic Food BK Soro, AB, Inguglia, ES, Rocha, RS, Esmerino, EA, Cruz, AG, Tiwari Probiotics and Prebiotics in Foods - Challenges, Innovations, and Advances 1 …, 2021 | | 2021 |
| INACTIVATION PROFILE OF FOOD SPOILAGE BACTERIA BY POWER ULTRASOUND: A PROSPECTIVE FOR SALT REDUCED MEAT PRODUCTS ES Inguglia, BK Tiwari, JP Kerry, CM Burgess Nurturing Locally, Growing Globally - ICoMST, 680, 2018 | | 2018 |
| Nutritional quality of meat, meat analogues and the available alternatives ES Inguglia, M O’Grady, HO Mohammed, MOS O’Sullivan, JP Kerry, ... 67th International Congress of Meat Science and Technology, 226, 0 | | |
Professor Brijesh K. Tiwari, FIFST, FRSCTeagasc-Irish Agriculture and Food Development AuthorityΗ διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα teagasc.ie
