| The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study CK McDonnell, P Allen, E Duggan, JM Arimi, E Casey, G Duane, JG Lyng Meat science 95 (1), 51-58, 2013 | 204 | 2013 |
| An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle LP O'Dowd, JM Arimi, F Noci, DA Cronin, JG Lyng Meat Science 93 (2), 303-309, 2013 | 135 | 2013 |
| An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat C Arroyo, S Eslami, NP Brunton, JM Arimi, F Noci, JG Lyng Poultry Science 94 (5), 1088-1095, 2015 | 113 | 2015 |
| Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle C Arroyo, D Lascorz, L O'Dowd, F Noci, J Arimi, JG Lyng Meat Science 99, 52-59, 2015 | 100 | 2015 |
| The use of pulsed electric fields for accelerating the salting of pork CK McDonnell, P Allen, FS Chardonnereau, JM Arimi, JG Lyng LWT-Food Science and Technology 59 (2), 1054-1060, 2014 | 100 | 2014 |
| Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation JM Arimi, E Duggan, M O’sullivan, JG Lyng, ED O’riordan Food Research International 43 (6), 1650-1655, 2010 | 93 | 2010 |
| The acceleration of pork curing by power ultrasound: A pilot-scale production CK McDonnell, JG Lyng, JM Arimi, P Allen Innovative Food Science & Emerging Technologies 26, 191-198, 2014 | 76 | 2014 |
| Camels, camel milk, and camel milk product situation in Kenya in relation to the world S Oselu, R Ebere, JM Arimi International journal of food science 2022 (1), 1237423, 2022 | 58 | 2022 |
| Effect of moisture content and water mobility on microwave expansion of imitation cheese JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Food Chemistry 121 (2), 509-516, 2010 | 52 | 2010 |
| Microwave expansion of imitation cheese containing resistant starch JM Arimi, E Duggan, ED O’Riordan, M O’Sullivan, JG Lyng Journal of Food Engineering 88 (2), 254-262, 2008 | 51 | 2008 |
| Avocado production in Kenya in relation to the world, Avocado by-products (seeds and peels) functionality and utilization in food products CO Nyakang'i, R Ebere, E Marete, JM Arimi Applied Food Research 3 (1), 100275, 2023 | 40 | 2023 |
| Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing JM Arimi, E Duggan, M O'sullivan, JG Lyng, ED O'riordan Journal of texture studies 41 (3), 320-340, 2010 | 35 | 2010 |
| The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating JG Lyng, JM Arimi, M Scully, F Marra Journal of Food Engineering 124, 133-142, 2014 | 30 | 2014 |
| Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation JM Arimi, E Duggan, M O’sullivan, JG Lyng, ED O’riordan Journal of food engineering 108 (3), 403-409, 2012 | 22 | 2012 |
| Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Journal of Food Engineering 89 (3), 258-266, 2008 | 18 | 2008 |
| Effect of protein: starch ratio on microwave expansion of imitation cheese-based product JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Food Hydrocolloids 25 (5), 1069-1076, 2011 | 17 | 2011 |
| Physicochemical properties of avocado seed extract model beverages and baked products incorporated with avocado seed powder CO Nyakang’i, E Marete, R Ebere, JM Arimi International Journal of Food Science 2023 (1), 6860806, 2023 | 16 | 2023 |
| Production and characterisation of camel milk yoghurt containing different types of stabilising agents S Oselu, R Ebere, G Huka, L Musalia, E Marete, JM Mathara, F Mwobobia, ... Heliyon 8 (11), 2022 | 16 | 2022 |
| Kinetics of the Alkaline Phosphatase Catalyzed Hydrolysis of Disodium p‐Nitrophenyl Phosphate: Effects of Carbohydrate Additives, Low Temperature, and Freezing NS Terefe, JM Arimi, A Van Loey, M Hendrickx Biotechnology progress 20 (5), 1467-1478, 2004 | 14 | 2004 |
| Current status of utilization and potential of Dovyalis caffra fruit: major focus on Kenya-a review DM Waweru, JM Arimi, E Marete, JC Jacquier, N Harbourne Scientific African 16, e01097, 2022 | 12 | 2022 |
Prof. James G. LyngInstitute of Food and Health, University College DublinAdresă de e-mail confirmată pe ucd.ie
