Veterinaria
Facultat
University College Cork
Cork, IrlandaPublicacions en col·laboració amb investigadors/es de University College Cork (15)
2021
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Connecting the data landscape of long-term ecological studies: The SPI-Birds data hub
Journal of Animal Ecology, Vol. 90, Núm. 9, pp. 2147-2160
2018
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Plantaricyclin A, a novel circular bacteriocin produced by Lactobacillus plantarum NI326: Purification, characterization, and heterologous production
Applied and Environmental Microbiology, Vol. 84, Núm. 1
2017
2016
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Draft genome sequence of the bacteriocinogenic strain Enterococcus faecalis DBH18, isolated from mallard ducks (Anas platyrhynchos)
Genome Announcements, Vol. 4, Núm. 4
2015
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Microbes Central to Human Reproduction
American Journal of Reproductive Immunology, Vol. 73, Núm. 1, pp. 1-11
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The composition of the gut microbiota throughout life, with an emphasis on early life
MICROBIAL ECOLOGY IN HEALTH AND DISEASE, Vol. 26
2004
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Effect of feed on cholesterol concentration and oxidation products development of longissimus dorsi muscle from Iberian pigs
Irish Journal of Agricultural and Food Research, Vol. 43, Núm. 1, pp. 69-83
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Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate
Animal Feed Science and Technology, Vol. 113, Núm. 1-4, pp. 223-238
2001
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Use of high pressure liquid chromatography (HPLC) for the determination of cda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland
Food Chemistry, Vol. 72, Núm. 4, pp. 521-524
1998
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Fractionation of low molecular mass peptides in cheese
Milchwissenschaft, Vol. 53, Núm. 1, pp. 25-28
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Fractionation of low molecular mass peptides in cheese
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 53, Núm. 1, pp. 25-28
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Isolation and Identification of Peptides from the Diafiltration Permeate of the Water-Soluble Fraction of Cheddar Cheese
Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 11, pp. 4512-4517
1997
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Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle
Journal of Nutrition, Vol. 127, Núm. 6, pp. 1176-1182
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Fractionation of cheese nitrogen using chitosan
Food Chemistry, Vol. 58, Núm. 4, pp. 319-322
1991
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Study of proteolysis during the processing of a dry fermented pork sausage
Meat Science, Vol. 30, Núm. 4, pp. 367-383