| Consumer perception and the role of science in the meat industry DJ Troy, JP Kerry Meat science 86 (1), 214-226, 2010 | 806 | 2010 |
| Meat consumption: Trends and quality matters M Henchion, M McCarthy, VC Resconi, D Troy Meat science 98 (3), 561-568, 2014 | 708 | 2014 |
| Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat E Hughes, S Cofrades, DJ Troy Meat science 45 (3), 273-281, 1997 | 694 | 1997 |
| Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat CM Crehan, E Hughes, DJ Troy, DJ Buckley Meat science 55 (4), 463-469, 2000 | 337 | 2000 |
| The eating quality of meat of steers fed grass and/or concentrates P French, EG O'riordan, FJ Monahan, PJ Caffrey, MT Mooney, DJ Troy, ... Meat Science 57 (4), 379-386, 2001 | 313 | 2001 |
| Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets P French, EG O'riordan, FJ Monahan, PJ Caffrey, M Vidal, MT Mooney, ... Meat Science 56 (2), 173-180, 2000 | 312 | 2000 |
| Seaweed sustainability–food and nonfood applications BK Tiwari, DJ Troy Seaweed sustainability, 1-6, 2015 | 285 | 2015 |
| In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland AM O’sullivan, YC O’callaghan, MN O’grady, B Queguineur, D Hanniffy, ... Food chemistry 126 (3), 1064-1070, 2011 | 281 | 2011 |
| Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat E Hughes, AM Mullen, DJ Troy Meat science 48 (1-2), 169-180, 1998 | 227 | 1998 |
| Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt CM Crehan, DJ Troy, DJ Buckley Meat Science 55 (1), 123-130, 2000 | 217 | 2000 |
| Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall CE Byrne, DJ Troy, DJ Buckley Meat science 54 (1), 23-34, 2000 | 206 | 2000 |
| The role of endogenous proteases in the tenderisation of fast glycolysing muscle GR O'Halloran, DJ Troy, DJ Buckley, WJ Reville Meat Science 47 (3-4), 187-210, 1997 | 205 | 1997 |
| The relationship between early post-mortem pH and the tenderisation of beef muscles GR O'Halloran, DJ Troy, DJ Buckley Meat science 45 (2), 239-251, 1997 | 196 | 1997 |
| Producing tender and flavoursome beef with enhanced nutritional characteristics AP Moloney, MT Mooney, JP Kerry, DJ Troy Proceedings of the Nutrition Society 60 (2), 221-229, 2001 | 185 | 2001 |
| Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm CE Byrne, G Downey, DJ Troy, DJ Buckley Meat Science 49 (4), 399-409, 1998 | 169 | 1998 |
| Eating quality of low‐fat beef burgers containing fat‐replacing functional blends DJ Troy, EM Desmond, DJ Buckley Journal of the Science of Food and Agriculture 79 (4), 507-516, 1999 | 161 | 1999 |
| Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview DJ Troy, KS Ojha, JP Kerry, BK Tiwari Meat Science 120, 2-9, 2016 | 159 | 2016 |
| Derivatization of fatty acids and its application for conjugated linoleic acid studies in ruminant meat lipids N Aldai, BE Murray, AI Nájera, DJ Troy, K Osoro Journal of the Science of Food and Agriculture 85 (7), 1073-1083, 2005 | 150 | 2005 |
| An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef MN O’grady, M Maher, DJ Troy, AP Moloney, JP Kerry Meat science 73 (1), 132-143, 2006 | 139 | 2006 |
| The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages CC O'Flynn, MC Cruz-Romero, D Troy, AM Mullen, JP Kerry Meat science 96 (3), 1266-1274, 2014 | 134 | 2014 |