| The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum GA Redmond, B McGeehin, JJ Sheridan, F Butler Meat Science 59 (3), 293-301, 2001 | 42 | 2001 |
| A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages UA Gonzales-Barron, G Redmond, F Butler Food Research International 45 (2), 1184-1193, 2012 | 39 | 2012 |
| The effect of short-and long-term freeze-chilling on the quality of mashed potato GA Redmond, TR Gormley, F Butler Innovative Food Science & Emerging Technologies 4 (1), 85-97, 2003 | 29 | 2003 |
| Effect of short-and long-term frozen storage with MAP on the quality of freeze-chilled lasagne GA Redmond, TR Gormley, F Butler LWT-Food Science and Technology 38 (1), 81-87, 2005 | 27 | 2005 |
| The effect of short-and long-term freeze-chilling on the quality of cooked green beans and carrots GA Redmond, TR Gormley, F Butler Innovative Food Science & Emerging Technologies 5 (1), 65-72, 2004 | 26 | 2004 |
| The effect of freezing conditions on the quality of freeze-chilled reconstituted mashed potato GA Redmond, F Butler, TR Gormley LWT-Food Science and Technology 35 (2), 201-204, 2002 | 24 | 2002 |
| Modeling prevalence and counts from most probable number in a Bayesian framework: An application to Salmonella typhimurium in fresh pork sausages U Gonzales-Barron, G Redmond, F Butler Journal of food protection 73 (8), 1416-1422, 2010 | 16 | 2010 |
| The vitamin C status of freeze-chilled mashed potato GA Redmond, AM Decazes, TR Gormley, F Butler Journal of food engineering 56 (2-3), 219-221, 2003 | 16 | 2003 |
| A consumer-phase exposure assessment of Salmonella typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules U Gonzales-Barron, G Redmond, F Butler Food Control 21 (12), 1683-1692, 2010 | 15 | 2010 |
| FREEZING Freeze-chill applications in the food industry R Gormley, G Redmond, J Fagan New food 6, 65-68, 2003 | 14 | 2003 |
| Optical, chemical, and biological oceanographic conditions on the Newfoundland and Labrador Shelf during 2014-2015 P Pepin, G Maillet, S Fraser, G Doyle, A Robar, T Shears, G Redmond Fisheries and Oceans Canada, Ecosystems and Oceans Science, 2017 | 13 | 2017 |
| A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules UA Gonzales-Barron, G Redmond, F Butler Food Control 21 (12), 1693-1702, 2010 | 13 | 2010 |
| Freeze-chilling of ready-to-eat meal components G Redmond, RT Gormley, F Butler, A Dempsey, E Oxley, A Gerety Teagasc, 2004 | 10 | 2004 |
| Ultra‐rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops GA Redmond, B McGeehin, JJ Sheridan, F Butler Journal of Muscle Foods 11 (2), 69-84, 2000 | 10 | 2000 |
| Optical, Chemical and Biological Oceanographic Conditions on the Newfoundland and Labrador Shelf During 2009 and 2010 P Pepin, G Maillet, S Fraser, T Shears, G Redmond Fisheries and Oceans Canada, Science, Newfoundland & Labrador Region, 2011 | 9 | 2011 |
| Using ready-meals as carriers for nutraceuticals GA Redmond, TR Gormley, F Butler Proceedings of the New Functional Ingredients and Foods. Copenhagen, Denmark …, 2003 | 6 | 2003 |
| Optical, chemical, and biological oceanographic conditions on the Newfoundland and Labrador Shelf during 2011-12 P Pepin, G Maillet, S Fraser, T Shears, G Redmond Fisheries and Oceans Canada, Ecosystems and Oceans Science, 2013 | 4 | 2013 |
| Freeze-chilling ready meals GA Redmond, TR Gormley Food Engineering and Ingredients 28, 36-39, 2003 | 4 | 2003 |
| The shear force of very‐rapidly chilled lamb 1: The effect of carcass splitting B McGeehin, GA Redmond, JJ Sheridan, F Butler Journal of Muscle Foods 12 (3), 185-195, 2001 | 3 | 2001 |
| THE SHEAR FORCE OF VERY‐RAPIDLY CHILLED LAMB 2: THE EFFECT OF MUSCLE EXCISION B McGeehin, GA Redmond, JJ Sheridan, F Butler Journal of Muscle Foods 12 (3), 197-206, 2001 | 3 | 2001 |
