Search Results - "O'Neill, U."

Improving vitamin D content in pork meat by UVB biofortification by Neill, H.R., Gill, C.I.R., McDonald, E.J., McMurray, R., McRoberts, W.C., Loy, R., White, A., Little, R., Muns, R., Rosbotham, E.J., O'Neill, U., Smyth, S., Pourshahidi, L.K.

“…Vitamin D deficiency is prevalent worldwide and identification of alternative food-based strategies are urgently warranted. In two studies, 12-week old…”
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Quantification of vitamin D3 and 25(OH)D3 in commercial pork products by LC- MS/M by Taylor, E.J., Rosbotham, E.J., Gill, C.I.R., McDonald, E.J., McRoberts, W.C., Rainey, N., Loy, R., Neill, H.R., O'Neill, U., Smyth, S., Pourshahidi, L.K.

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Vitamin D-enrichment of sausages by pork offal: is it acceptable to consumers? by Rosbotham, E.J., Gill, C.I.R., McDonald, E.J., McRoberts, W.C., Rainey, N., Loy, R., Neill, H.R., O'Neill, U., Smyth, S., Burns, A., Pourshahidi, L.K.

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Enhanced vitamin D content of chicken by UVB bio-enrichment does not influence sensory evaluation by Rosbotham, E.J., Gill, CIR, McDonald, E.J., McRoberts, W.C., Rainey, N., Loy, R., Neill, H.R., O'Neill, U., Smyth, S., Burns, A., Pourshahidi, L.K.

“…Samples of cooked bio-enriched and control chicken meat (50g) were retained for analysis. Daily UVB exposure of chickens resulted in a significant increase in…”
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Role of Ultrasound in the Assessment of Small-Joint Synovitis by Salimi, Cyrus, MD, O'Neill, John, FRCR(UK), Khalidi, Nader, FRCPC, Harish, Srinivasan, FRCPC

“…Szkudlarek et al [1] studied 200 metatarsalphalangeal (MTP) joints of 40 patients with rheumatoid arthritis (RA) and 100 MTP joints of 20 healthy controls by…”
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Labor radicalism and the "masses" by O'neill, William U

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