| The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry Meat Science 93 (2), 145-152, 2013 | 194 | 2013 |
| Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach DF Keenan, VC Resconi, JP Kerry, RM Hamill Meat science 96 (3), 1384-1394, 2014 | 167 | 2014 |
| The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers C Botinestean, DF Keenan, JP Kerry, RM Hamill LWT 74, 154-159, 2016 | 161 | 2016 |
| Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus W Reardon, AM Mullen, T Sweeney, RM Hamill Meat science 86 (2), 270-275, 2010 | 156 | 2010 |
| Association analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattle L Pannier, AM Mullen, RM Hamill, PC Stapleton, T Sweeney Meat science 85 (3), 515-518, 2010 | 149 | 2010 |
| Understanding meat quality through the application of genomic and proteomic approaches AM Mullen, PC Stapleton, D Corcoran, RM Hamill, A White Meat science 74 (1), 3-16, 2006 | 140 | 2006 |
| Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry Meat science 92 (4), 659-666, 2012 | 137 | 2012 |
| Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity A Di Luca, AM Mullen, G Elia, G Davey, RM Hamill Meat science 88 (2), 261-270, 2011 | 122 | 2011 |
| Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork RM Hamill, J McBryan, C McGee, AM Mullen, T Sweeney, A Talbot, ... Meat science 92 (4), 440-450, 2012 | 116 | 2012 |
| Effect of varying salt and fat levels on the sensory quality of beef patties BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry Meat science 91 (4), 460-465, 2012 | 112 | 2012 |
| Development of novel fortified beef patties with added functional protein ingredients for the elderly S Baugreet, JP Kerry, C Botineştean, P Allen, RM Hamill Meat science 122, 40-47, 2016 | 107 | 2016 |
| Salt content and minimum acceptable levels in whole-muscle cured meat products G Delgado-Pando, E Fischer, P Allen, JP Kerry, MG O'Sullivan, RM Hamill Meat science 139, 179-186, 2018 | 99 | 2018 |
| Mitigating nutrition and health deficiencies in older adults: a role for food innovation? S Baugreet, RM Hamill, JP Kerry, SN McCarthy Journal of Food Science 82 (4), 848-855, 2017 | 96 | 2017 |
| Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters EG Vilar, H Ouyang, MG O'Sullivan, JP Kerry, RM Hamill, MN O'Grady, ... Meat science 161, 108001, 2020 | 90 | 2020 |
| Understanding the determination of meat quality using biochemical characteristics of the muscle: stress at slaughter and other missing keys EM Terlouw, B Picard, V Deiss, C Berri, JF Hocquette, B Lebret, F Lefèvre, ... Foods 10 (1), 84, 2021 | 88 | 2021 |
| Spatial patterns of genetic diversity across European subspecies of the mountain hare, Lepus timidus L. RM Hamill, D Doyle, EJ Duke Heredity 97 (5), 355-365, 2006 | 81 | 2006 |
| 2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water‐holding capacity of fresh pork meat A Di Luca, G Elia, R Hamill, AM Mullen Proteomics 13 (9), 1528-1544, 2013 | 78 | 2013 |
| Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers J Cafferky, RM Hamill, P Allen, JV O’Doherty, A Cromie, T Sweeney Foods 8 (5), 173, 2019 | 76 | 2019 |
| Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability O Aslan, RM Hamill, T Sweeney, W Reardon, AM Mullen Journal of animal science 87 (1), 57-61, 2009 | 73 | 2009 |
| SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig MT Ryan, RM Hamill, AM O’Halloran, GC Davey, J McBryan, AM Mullen, ... BMC genetics 13 (1), 1-17, 2012 | 67 | 2012 |