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Declan J. Bolton

Teagasc Food Research Centre

SCHOLARLY PAPERS

3

DOWNLOADS

189

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

UV Light-Emitting Diode (UV-LED) as a Potential Technology to Reduce Campylobacter and Salmonella in Chicken Meat and its Impact on the Microbial Community Composition Compared to a UV Pilot-Plant Scale Device

Number of pages: 27 Posted: 09 Mar 2023
Arturo B. Soro, Daniel Ekhlas, Sajad Shokri, Ming Ming Yem, Rui Chao Li, Soukaina Barroug, Shay Hannon, Paul Whyte, Declan J. Bolton, Catherine Burgess, Paula Bourke and Brijesh K. Tiwari
UCD School of Agriculture and Food Science, Teagasc Food Research Centre, University College Dublin (UCD), University College Dublin (UCD), University College Dublin (UCD), University College Dublin (UCD), Teagasc Food Research Centre, UCD School of Veterinary Medicine, Teagasc Food Research Centre, Teagasc Food Research Centre, University College Dublin (UCD) and Teagasc Food Research Centre - Department of Food Chemistry & Technology
Downloads 76 (830,555)

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Meat bacterial community, UV-LED, Campylobacter, Salmonella, food spoilage, chicken meat

2.

Comparison of the Impact of Uv-Light Emitting Diode and Uv Lamp at Pilot-Plant Scale Level on Quality Parameters and Consumer Perception of Fresh Chicken Meat

Number of pages: 35 Posted: 04 Apr 2023
Arturo B. Soro, Cristina Botinestean, Sajad Shokri, Alexandre Juge, Shay Hannon, Paul Whyte, Declan J. Bolton, Paula Bourke, Mahesha M. Poojary and Brijesh K. Tiwari
UCD School of Agriculture and Food Science, Teagasc Food Research Centre Ashtown, University College Dublin (UCD), affiliation not provided to SSRN, Teagasc Food Research Centre, UCD School of Veterinary Medicine, Teagasc Food Research Centre, University College Dublin (UCD), University of Copenhagen and Teagasc Food Research Centre - Department of Food Chemistry & Technology
Downloads 64 (924,743)

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Protein oxidation, UV-LED, UV lamp, Lipid oxidation, sensory, Food quality, Chicken meat

3.

Effects of Nitrite Level, Packaging System and High Pressure Processing Treatment on Physicochemical and Sensory Properties of Cooked Ham

Number of pages: 46 Posted: 23 Apr 2025
Jan Roland G. Molina, Stergios Melios, Emily Crofton, Jesus Frias Celayeta, Declan J. Bolton and Cristina Botinestean
Teagasc Food Research Centre Ashtown, Teagasc Food Research Centre Ashtown, Teagasc - Agriculture and Food Development Authority, Technological University Dublin, Teagasc Food Research Centre and Teagasc Food Research Centre Ashtown
Downloads 49 (1,074,648)

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cooked ham, nitrites, high pressure processing, sensory evaluation, E-nose