| Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies DF Keenan, NP Brunton, TR Gormley, F Butler, BK Tiwari, A Patras Innovative Food Science & Emerging Technologies 11 (4), 551-556, 2010 | 173 | 2010 |
| Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies DF Keenan, C Rößle, R Gormley, F Butler, NP Brunton LWT-Food Science and Technology 45 (1), 50-57, 2012 | 163 | 2012 |
| 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 | 155 | 2014 |
| The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. ásemitendinosus steaks targeted at elderly consumers C Botinestean, DF Keenan, JP Kerry, RM Hamill LWT 74, 154-159, 2016 | 137 | 2016 |
| Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat KS Ojha, DF Keenan, A Bright, JP Kerry, BK Tiwari International journal of food science & technology 51 (1), 37-45, 2016 | 93 | 2016 |
| Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis DF Keenan, NP Brunton, M Mitchell, R Gormley, F Butler Food Research International 45 (1), 17-25, 2012 | 72 | 2012 |
| Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions DF Keenan, N Brunton, F Butler, R Wouters, R Gormley Innovative Food Science & Emerging Technologies 12 (3), 261-268, 2011 | 72 | 2011 |
| Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies DF Keenan, N Brunton, R Gormley, F Butler Journal of Agricultural and Food Chemistry 59 (2), 601-607, 2011 | 64 | 2011 |
| The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage DF Keenan, VC Resconi, TJ Smyth, C Botinestean, C Lefranc, JP Kerry, ... Meat Science 107, 75-85, 2015 | 56 | 2015 |
| Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences VC Resconi, DF Keenan, M Barahona, L Guerrero, JP Kerry, RM Hamill LWT-Food Science and Technology 66, 284-292, 2016 | 47 | 2016 |
| Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies DF Keenan, BK Tiwari, A Patras, R Gormley, F Butler, NP Brunton International journal of food science & technology 47 (4), 827-836, 2012 | 45 | 2012 |
| Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties DF Keenan, J Valverde, R Gormley, F Butler, NP Brunton LWT-Food Science and Technology 48 (2), 308-315, 2012 | 44 | 2012 |
| The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham VC Resconi, DF Keenan, E García, P Allen, JP Kerry, RM Hamill Meat science 121, 127-134, 2016 | 42 | 2016 |
| Mechanical and biochemical methods for rigor measurement: Relationship with eating quality C Alvarez, L Morán, DF Keenan, AM Mullen, G Delgado-Pando Journal of food quality 2019, 2019 | 31 | 2019 |
| Pork meat quality, production and processing on DF Keenan Academic Press, 2016 | 31 | 2016 |
| Optimization of protein recovery from bovine lung by pH shift process using response surface methodology SA Lynch, C Álvarez, EE O'Neill, DF Keenan, AM Mullen Journal of the Science of Food and Agriculture 98 (5), 1951-1960, 2018 | 27 | 2018 |
| Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams VC Resconi, DF Keenan, S Gough, L Doran, P Allen, JP Kerry, RM Hamill LWT-Food Science and Technology 64 (2), 946-958, 2015 | 27 | 2015 |
| The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles DF Keenan, EM Desmond, JE Hayes, TA Kenny, JP Kerry Meat science 84 (4), 691-698, 2010 | 24 | 2010 |
| Investigating the influence of inulin as a fat substitute in comminuted products using rheology, calorimetric and microscopy techniques DF Keenan, MAE Auty, L Doran, JP Kerry, RM Hamill Food Structure 2 (1-2), 1-13, 2014 | 23 | 2014 |
| Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment I Aguiló-Aguayo, G Downey, DF Keenan, JG Lyng, N Brunton, DK Rai Food Research International 64, 18-24, 2014 | 20 | 2014 |
