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List of works by James Lyng

A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution

scientific article published on 10 February 2008

A survey of the dielectric properties of meats and ingredients used in meat product manufacture

scientific article published on 22 December 2004

An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus).

scientific article published on 31 July 2017

An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.

scientific article published on 25 March 2015

An examination of factors affecting radio frequency heating of an encased meat emulsion

scientific article published on 13 November 2006

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk

scientific article published on 29 November 2008

Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus).

scientific article published on 3 February 2016

Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice.

scientific article

Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life.

scientific article

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation.

scientific article

Crab-meat-isolated psychrophilic spore forming bacteria inactivation by electron beam ionizing radiation

scientific article published on 14 June 2018

Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°C

scientific article published on 22 November 2007

Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C

scientific article published on 01 October 2004

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

scientific article published on 23 July 2018

Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken

scientific article published on 26 May 2012

Effect of low temperatures (-18 to +5°C) on the texture of beef lean

scientific article published on 07 August 2008

Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

scientific article published on 21 August 2014

Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product

scientific article published on 01 October 2004

Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk.

scientific article published on 18 August 2010

Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging, and contact surfaces

scientific article published in April 2011

Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces

scientific article published on 8 October 2010

Efficacy of three light technologies for reducing microbial populations in liquid suspensions.

scientific article published on 4 March 2014

Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies

scientific article published on 23 November 2016

Evaluation of chemical immersion treatments to reduce microbial populations in fresh beef.

scientific article published on 5 September 2017

Evaluation of the potential of ultrasound technology combined with mild temperatures to reduce cadmium content of edible crab (Cancer pagurus)

scientific article published on 17 July 2018

High intensity light pulses to reduce microbial load in fresh cheese

scientific article published on 01 May 2018

Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.

scientific article published on October 2008

Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life

scientific article published on 27 June 2018

Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess water

scientific article published in October 2005

Light based technologies for microbial inactivation of liquids, bead surfaces and powdered infant formula

scientific article published in June 2017

Microbiological carcass sampling methods to achieve compliance with 2001/471/EC and new hygiene regulations

scientific article published on 01 January 2005

Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment

scientific article published on 13 June 2014

Ohmic cooking of whole beef muscle - Optimisation of meat preparation

scientific article published on 21 November 2008

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality

scientific article published on 28 April 2010

Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients

scientific article published on 15 July 2009

Ohmic processing: Electrical conductivities of pork cuts

scientific article published on 01 July 2004

One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in pork.

scientific article

Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk

scientific article published on 15 October 2014

PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice

scientific article published on 29 January 2010

Potential of a commercially available water acidification product for reducing Campylobacter in broilers prior to slaughter

scientific article published in June 2013

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E.

scientific article published on 12 November 2016

Quality of deli-style turkey enriched with plant sterols.

scientific article

Radio frequency heating of beef rolls from biceps femoris muscle

scientific article published on 20 October 2005

Species-specific PCR for the identification of ovine, porcine and chicken species in meta and bone meal (MBM).

scientific article published in February 2001

Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days

scientific article published on 02 August 2018

Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces.

scientific article published on 19 September 2012

The development of a 'clean sheep policy' in compliance with the new Hygiene Regulation (EC) 853/2004 (Hygiene 2).

scientific article published on 12 May 2006

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study.

scientific article

The effect of ultrasonic salting on protein and water-protein interactions in meat.

scientific article

The impact of pulsed electric fields and ultrasound on water distribution and loss in mushrooms stalks.

scientific article

The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C

scientific article published on 26 August 2005

The use of power ultrasound for accelerating the curing of pork

scientific article published on 09 May 2014

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