dr joshua arimi – Meru University of Science and Technology


TITLE		YEAR
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study CK McDonnell, P Allen, E Duggan, JM Arimi, E Casey, G Duane, JG Lyng Meat science 95 (1), 51-58		2013
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle LP O’Dowd, JM Arimi, F Noci, DA Cronin, JG Lyng Meat science 93 (2), 303-309		2013
Effect of water activity on the crispiness of a biscuit (Crackerbread): mechanical and acoustic evaluation JM Arimi, E Duggan, M O’sullivan, JG Lyng, ED O’riordan Food Research International 43 (6), 1650-1655		2010
Microwave expansion of imitation cheese containing resistant starch JM Arimi, E Duggan, ED O’Riordan, M O’Sullivan, JG Lyng Journal of Food Engineering 88 (2), 254-262		2008
The acceleration of pork curing by power ultrasound: A pilot-scale production CK McDonnell, JG Lyng, JM Arimi, P Allen Innovative Food Science & Emerging Technologies 26, 191-198		2014
Effect of moisture content and water mobility on microwave expansion of imitation cheese JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Food Chemistry 121 (2), 509-516		2010
Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing JM Arimi, E Duggan, M O’sullivan, JG Lyng, ED O’riordan Journal of texture studies 41 (3), 320-340		2010
Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle C Arroyo, D Lascorz, L O’Dowd, F Noci, J Arimi, JG Lyng Meat science 99, 52-59		2015
An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat C Arroyo, S Eslami, NP Brunton, JM Arimi, F Noci, JG Lyng Poultry science 94 (5), 1088-1095		2015
The use of pulsed electric fields for accelerating the salting of pork CK McDonnell, P Allen, FS Chardonnereau, JM Arimi, JG Lyng LWT-Food Science and Technology 59 (2), 1054-1060		2014
Effect of protein: starch ratio on microwave expansion of imitation cheese-based product JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Food Hydrocolloids 25 (5), 1069-1076		2011
Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Journal of food engineering 89 (3), 258-266		2008
The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating JG Lyng, JM Arimi, M Scully, F Marra Journal of Food Engineering 124, 133-142		2014
Kinetics of the Alkaline Phosphatase Catalyzed Hydrolysis of Disodium p‐Nitrophenyl Phosphate: Effects of Carbohydrate Additives, Low Temperature, and Freezing NS Terefe, JM Arimi, A Van Loey, M Hendrickx Biotechnology progress 20 (5), 1467-1478		2004
Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation JM Arimi, E Duggan, M O’Sullivan, JG Lyng, ED O’Riordan Journal of food engineering 108 (3), 403-409		2012
The accelerated curing of pork using power ultrasound: A pilot-scale production trial CK McDonnell, JG Lyng, J Arimi, P Allen Proceedings of the 59th International Congress of Meat Science and …		2013
The use of power ultrasound for the accelerated curing of pork C McDonnell, J Lyng, J Arimi, DA Cronin, P Allen Proceedings of the 58th International Congress of Meat Science and …		2012
Microwave Expansion of Imitation Cheese: Mechanism and Factors Influencing Expansion and Texture JM Arimi University College Dublin		2009
THE USE OF PULSED ELECTRIC FIELDS TO ACCELERATE THE SALTING OF PORK CK McDonnell, P Allen, FS Chardonnereau, J Arimi, JG Lyng