Calibration of a replacement preparation for the International Standard for Rabies ImmunoglobulinLYNG, J.Biologicals (Print). 1994, Vol 22, Num 3, pp 249-255, issn 1045-1056Article

Quantitative estimation of diphtheria and tetanus toxoids. VI : Use of different antibody titration methods for evaluation of immunogenicity in animals during potency assay of diphtheria toxoidLYNG, J; HERON, I.Biologicals (Print). 1992, Vol 20, Num 2, pp 101-108, issn 1045-1056Article

Quantitative estimation of diphtheria and tetanus toxoids. V : comparative assays in mice and in guinea-pigs of two diphtheria toxoid preparationsLYNG, J; HERON, I.Biologicals (Print). 1991, Vol 19, Num 4, pp 327-334, issn 1045-1056Article

The second international standard for tetanus toxoid (adsorbed)LYNG, J; NYERGES, GY.Journal of biological standardization. 1984, Vol 12, Num 1, pp 121-130, issn 0092-1157Article

Quantitative estimation of diphtheria and tetanus toxoids. II: Single radial immuno-diffusion tests (Mancini) and rocket immuno-electrophoresis test in comparison with the flocculation testLJUNGQVIST, L; LYNG, J.Journal of biological standardization. 1987, Vol 15, Num 1, pp 79-86, issn 0092-1157Article

A survey of the dielectric properties of meats and ingredients used in meat product manufactureLYNG, J. G; ZHANG, L; BRUNTON, N. P et al.Meat science. 2005, Vol 69, Num 4, pp 589-602, issn 0309-1740, 14 p.Article

Gastrointestinal bleeding in marathon runnersHALVORSEN, F.-A; LYNG, J; RITLAND, S et al.Scandinavian journal of gastroenterology. 1986, Vol 21, Num 4, pp 493-497, issn 0036-5521Article

The effect of ultrasonic salting on protein and water-protein interactions in meatMCDONNELL, C. K; ALLEN, P; MORIN, C et al.Food chemistry. 2014, Vol 147, pp 245-251, issn 0308-8146, 7 p.Article

Rabies vaccine standardization: international collaborative study for the characterization of the fifth international standard for rabies vaccineLYNG, J; BENTZON, M. W; FERGUSON, M et al.Biologicals (Print). 1992, Vol 20, Num 4, pp 301-313, issn 1045-1056Article

The development of a 'clean sheep policy' in compliance with the new hygiene regulation (EC) 853/2004 (Hygiene 2)BYRNE, B; DUNNE, G; LYNG, J et al.Food microbiology. 2007, Vol 24, Num 3, pp 301-304, issn 0740-0020, 4 p.Article

Ohmic processing: Electrical conductivities of pork cutsSHIRSAT, N; LYNG, J. G; BRUNTON, N. P et al.Meat science. 2004, Vol 67, Num 3, pp 507-514, issn 0309-1740, 8 p.Article

Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) systemPATARO, G; MUNOZ, A; PALGAN, I et al.Food research international. 2011, Vol 44, Num 6, pp 1642-1648, issn 0963-9969, 7 p.Article

Minimising heat losses during batch ohmic heating of solid foodZELL, M; LYNG, J. G; MORGAN, D. J et al.Food and bioproducts processing. 2011, Vol 89, Num 2, pp 128-134, issn 0960-3085, 7 p.Article

Influence of granule size on the flow behaviour of heated rice starch dispersions in excess waterJACQUIER, J. C; KAR, A; LYNG, J. G et al.Carbohydrate polymers. 2006, Vol 66, Num 4, pp 425-434, issn 0144-8617, 10 p.Article

Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °CZHANG, L; LYNG, J. G; BRUNTON, N et al.Meat science. 2004, Vol 68, Num 2, pp 173-184, issn 0309-1740, 12 p.Article

The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescensHALPIN, R. M; DUFFY, L; CREGENZAN-ALBERTI, O et al.Food control. 2014, Vol 41, pp 106-115, issn 0956-7135, 10 p.Article

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milkHALPIN, R. M; CREGENZAN-ALBERTI, O; WHYTE, P et al.Food control. 2013, Vol 34, Num 2, pp 364-371, issn 0956-7135, 8 p.Article

Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluationARIMI, J. M; DUGGAN, E; O'SULLIVAN, M et al.Food research international. 2010, Vol 43, Num 6, pp 1650-1655, issn 0963-9969, 6 p.Article

Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric FieldsWALKLING-RIBEIRO, M; NOCI, F; CRONIN, D. A et al.Journal of food science. 2008, Vol 73, Num 8, issn 0022-1147, M395-M389Article

Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starchARIMI, J. M; DUGGAN, E; O'SULLIVAN, M et al.Journal of food engineering. 2008, Vol 89, Num 3, pp 258-266, issn 0260-8774, 9 p.Article

Microwave expansion of imitation cheese containing resistant starchARIMI, J. M; DUGGAN, E; O'RIORDAN, E. D et al.Journal of food engineering. 2008, Vol 88, Num 2, pp 254-262, issn 0260-8774, 9 p.Article

The international contribution to the standardization of biological substances. III : Biological standardization and the World Organization 1947-1990. Specific activities and commentaryCHAS COCKBURN, W; HOBSON, B; LIGHTBOWN, J. W et al.Biologicals (Print). 1992, Vol 20, Num 1, pp 1-10, issn 1045-1056Article

The international contribution to the standardization of biological substances. II : biological standards and the world health organization 1947-1990. General considerationsCOCKBURN, W. C; HOBSON, B; LIGHTBOWN, J. W et al.Biologicals (Print). 1991, Vol 19, Num 4, pp 257-264, issn 1045-1056Article

Effect of protein:starch ratio on microwave expansion of imitation cheese-based productARIMI, J. M; DUGGAN, E; O'SULLIVAN, M et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 1069-1076, issn 0268-005X, 8 p.Article

DEVELOPMENT OF AN ACOUSTIC MEASUREMENT SYSTEM FOR ANALYZING CRISPINESS DURING MECHANICAL AND SENSORY TESTINGARIMI, J. M; DUGGAN, E; O'SULLIVAN, M et al.Journal of texture studies. 2010, Vol 41, Num 3, pp 320-340, issn 0022-4901, 21 p.Article