| Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.) N ABU‐GHANNAM, B McKenna Journal of Food science 62 (3), 520-523, 1997 | 222 | 1997 |
| The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.) N Abu-Ghannam, B McKenna journal of food engineering 32 (4), 391-401, 1997 | 195 | 1997 |
| Pulse foods: processing, quality and nutraceutical applications BK Tiwari, A Gowen, B McKenna Academic Press, 2020 | 178 | 2020 |
| Ohmic processing: Electrical conductivities of pork cuts N Shirsat, JG Lyng, NP Brunton, B McKenna Meat science 67 (3), 507-514, 2004 | 171 | 2004 |
| 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 | 158 | 2007 |
| 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 | 148 | 2006 |
| 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 | 138 | 1997 |
| Texture in food: Solid foods BM McKenna, D Kilcast Woodhead Publishing, 2004 | 112 | 2004 |
| The effect on aspects of beef tenderness of pre‐and post‐rigor exposure to a high intensity ultrasound probe JG Lyng, P Allen, BM McKenna Journal of the Science of Food and Agriculture 78 (3), 308-314, 1998 | 110 | 1998 |
| Dielectric and thermophysical properties of meat batters over a temperature range of 5–85 C L Zhang, JG Lyng, N Brunton, D Morgan, B McKenna Meat Science 68 (2), 173-184, 2004 | 86 | 2004 |
| Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product NP Brunton, JG Lyng, W Li, DA Cronin, D Morgan, B McKenna Food Research International 38 (3), 337-344, 2005 | 84 | 2005 |
| Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter N Shirsat, NP Brunton, JG Lyng, B McKenna, A Scannell Journal of the Science of Food and Agriculture 84 (14), 1861-1870, 2004 | 77 | 2004 |
| The effects of pre-and post-rigor high-intensity ultrasound treatment on aspects of lamb tenderness JG Lyng, P Allen, B McKenna LWT-Food science and technology 31 (4), 334-338, 1998 | 53 | 1998 |
| Introduction to food rheology and its measurement BM McKenna, JG Lyng Texture in food 1, 130-160, 2003 | 50 | 2003 |
| Conductivities and ohmic heating of meat emulsion batters N Shirsat, JG Lyng, NP Brunton, BM McKenna Journal of Muscle Foods 15 (2), 121-137, 2004 | 42 | 2004 |
| Ohmic pasteurization of meat and meat products JG Lyng, I Clemente, BM McKenna Handbook of farm, dairy and food machinery engineering, 593-622, 2019 | 36 | 2019 |
| Whey protein denaturation in concentrated skimmilks BM McKenna, AC O'sullivan Journal of Dairy Science 54 (7), 1075-1077, 1971 | 36 | 1971 |
| Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter N Shirsat, NP Brunton, JG Lyng, B McKenna European Food Research and Technology 219, 1-5, 2004 | 35 | 2004 |
| Functional and physicochemical properties of legume fibers U Tiwari, E Cummins Pula Foods, Processing, Quality and Nutraceutical Applications, 121-156, 2011 | 30 | 2011 |
| The influence of compositional changes in beefburgers on their temperatures and their thermal and dielectric properties during microwave heating JG Lyng, M Scully, BM McKenna, A Hunter, G Molloy Journal of Muscle Foods 13 (2), 123-142, 2002 | 29 | 2002 |
