M
Michael N. O'Grady
Researcher at University College Cork
Publications - 65
Citations - 3810
Michael N. O'Grady is an academic researcher from University College Cork. The author has contributed to research in topics: Lipid oxidation & Sesamol. The author has an hindex of 28, co-authored 64 publications receiving 3239 citations. Previous affiliations of Michael N. O'Grady include National University of Ireland & University College Dublin.
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Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review
TL;DR: Recognition of the benefits of active and intelligent packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.
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Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
TL;DR: The results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C in cooked or raw beef and chicken meat patties during refrigerated storage.
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Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork.
TL;DR: The results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products by demonstrating the thermal stability of GSE and BB.
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Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid
TL;DR: In this paper, four commercially available natural products (olive leaf extract, lutein, sesamol and ellagic acid) were investigated for in vitro antioxidant properties using the DPPH, ABTS +, ferric reducing antioxidant capacity (FRAP), oxygen reducing antioxidant Capacity (ORAC) and β-carotene-linoleic acid assays.
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In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland
A. M. O'Sullivan,Yvonne C. O'Callaghan,Michael N. O'Grady,B. Queguineur,D. Hanniffy,Declan J. Troy,Joseph P. Kerry,Nora M. O'Brien +7 more
TL;DR: The antioxidant potential of methanolic extracts of brown seaweeds was assessed by total phenol content, Ferric Reducing Antioxidant Power (FRAP), β-carotene bleaching and the DPPH scavenging assays as mentioned in this paper.