| Future protein supply and demand: strategies and factors influencing a sustainable equilibrium M Henchion, M Hayes, AM Mullen, M Fenelon, B Tiwari Foods 6 (7), 53, 2017 | 1222 | 2017 |
| The collagen suprafamily: from biosynthesis to advanced biomaterial development A Sorushanova, LM Delgado, Z Wu, N Shologu, A Kshirsagar, ... Advanced materials 31 (1), 1801651, 2019 | 780 | 2019 |
| Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products R Di Bernardini, P Harnedy, D Bolton, J Kerry, E O’Neill, AM Mullen, ... Food Chemistry 124 (4), 1296-1307, 2011 | 428 | 2011 |
| High pressure induced changes on sarcoplasmic protein fraction and quality indicators B Marcos, JP Kerry, AM Mullen Meat Science 85 (1), 115-120, 2010 | 247 | 2010 |
| Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat E Hughes, AM Mullen, DJ Troy Meat Science 48 (1-2), 169-180, 1998 | 221 | 1998 |
| The past, present and future in scaffold-based tendon treatments AJ Lomas, CNM Ryan, A Sorushanova, N Shologu, AI Sideri, V Tsioli, ... Advanced drug delivery reviews 84, 257-277, 2015 | 206 | 2015 |
| Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus W Reardon, AM Mullen, T Sweeney, RM Hamill Meat Science 86 (2), 270-275, 2010 | 149 | 2010 |
| Association analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattle L Pannier, AM Mullen, RM Hamill, PC Stapleton, T Sweeney Meat science 85 (3), 515-518, 2010 | 141 | 2010 |
| Understanding meat quality through the application of genomic and proteomic approaches AM Mullen, PC Stapleton, D Corcoran, RM Hamill, A White Meat science 74 (1), 3-16, 2006 | 135 | 2006 |
| The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages CC O'Flynn, MC Cruz-Romero, D Troy, AM Mullen, JP Kerry Meat science 96 (3), 1266-1274, 2014 | 129 | 2014 |
| Monitoring the effects of high pressure processing and temperature on selected beef quality attributes R McArdle, B Marcos, JP Kerry, A Mullen Meat Science 86 (3), 629-634, 2010 | 126 | 2010 |
| Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity A Di Luca, AM Mullen, G Elia, G Davey, RM Hamill Meat Science 88 (2), 261-270, 2011 | 122 | 2011 |
| Assessment of the angiotensin-I-converting enzyme (ACE-I) inhibitory and antioxidant activities of hydrolysates of bovine brisket sarcoplasmic proteins produced by papain and … R Di Bernardini, AM Mullen, D Bolton, J Kerry, E O'Neill, M Hayes Meat science 90 (1), 226-235, 2012 | 120 | 2012 |
| Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains AM Mullen, C Álvarez, DI Zeugolis, M Henchion, E O'Neill, L Drummond Meat Science 132, 90-98, 2017 | 113 | 2017 |
| Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork RM Hamill, J McBryan, C McGee, AM Mullen, T Sweeney, A Talbot, ... Meat Science 92 (4), 440-450, 2012 | 111 | 2012 |
| Harnessing the potential of blood proteins as functional ingredients: A review of the state of the art in blood processing SA Lynch, AM Mullen, EE O'Neill, CÁ García Comprehensive reviews in food science and food safety 16 (2), 330-344, 2017 | 102 | 2017 |
| Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies M Gagaoua, EMC Terlouw, AM Mullen, D Franco, RD Warner, ... Meat science 172, 108311, 2021 | 101 | 2021 |
| Opportunities and perspectives for utilisation of co-products in the meat industry SA Lynch, AM Mullen, E O'Neill, L Drummond, C Álvarez Meat Science 144, 62-73, 2018 | 100 | 2018 |
| New techniques for analysing raw meat quality. AM Mullen Meat processing: improving quality, 394-416, 2002 | 98 | 2002 |
| The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages CC O'Flynn, MC Cruz-Romero, DJ Troy, AM Mullen, JP Kerry Meat Science 96 (1), 633-639, 2014 | 91 | 2014 |
