Submissions from 2013
Optimization of Fermentation Conditions for the Utilization of Brewing Waste to Develop a Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Kumar Jaiswal, and Nissreen Abu-Ghannam
Degradation Kinetic Modelling of Colour, Texture, Polyphenols and Antioxidant Capacity of York Cabbage after Microwave Processing, Amit Kumar Jaiswal and Nissreen Abu-Ghannam
Isolation and Partial Characterization of Bioactive Fucoxanthin from Himanthalia elongata Brown Seaweed: A TLC-Based Approach, Gaurav Rajauria and Nissreen Abu-Ghannam
Submissions from 2012
Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, and Nissreen Abu-Ghannam
Hyperspectral Imaging for Non-Contact Analysis of Forensic Traces, Patrick Cullen, G. J. Edelman, T. G. Van Leeuwen, M. C. Aalders, and E. Gaston
Optimization of Lactic Acid Fermentation of York Cabbage for the Development of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, and Nissreen Abu-Ghannam
Brewer’s Spent Grain as a Functional Ingredient for Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, and Eimear Gallagher
Antimicrobial, Antioxidant and Free Radical-Scavenging Capacity of Brown Seaweed Himanthalia Elongata from Western Coast of Ireland, Gaurav Rajauria, Amit Kumar Jaiswal, Nissreen Abu-ghannam, and Shilpi Gupta
Water at Room Temperature as a Solvent for the Extraction of Apple Pomace Phenolic Compounds, Sofia Reis, Dilip Rai, and Nissreen Abu-Ghannam
Submissions from 2011
Modelling the Effect of Asparaginase in Reducing Acrylamide Formation in Biscuits, Monica Anese, Barbara Quarta, and Jesus Maria Frias
Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, and Shilpi Gupta
Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox, Shilpi Gupta, and Nissreen Abu-Ghannam
Bioactive Potential and Possible Health Effects of Edible Brown Seaweeds, Shilpi Gupta and Nissreen Abu-Ghannam
Effect of Different Drying Temperatures on the Moisture and Phytochemical Constituents of Edible Irish Brown Seaweed, Shilpi Gupta, Sabrina Cox, and Nissreen Abu-Ghannam
Optimisation of Accelerated Solvent Extraction of Antioxidant Compounds from Rosemary (Rosmarinus officinalis L.), Marjoram (Origanum majorana L.) and Oregano (Origanum vulgare L.) Using Response Surface Methodology, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, and N. Brunton
Application of Principal Component and Hierarchical Cluster Analysis to Classify Different Spices Based on In Vitro Antioxidant Activity and Individual Polyphenolic Antioxidant Compounds, M. Hossain, A. Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, and N. Brunton
A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables, Amit K. Jaiswal, Nissreen Abu-Ghannam, and Shilpi Gupta
Statistical optimization of blanching time and temperature of Irish York Cabbage using desirability function, Amit K. Jaiswal, Nissreen Abu-Ghannam, and Shilpi Gupta
Application of Baranyi function to model the antibacterial properties of solvent extract from Irish York cabbage against food spoilage and pathogenic bacteria, Amit K. Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta, and Sabrina Cox
Kinetic Evaluation of Colour, Texture, Polyphenols and Antioxidant Capacity of Irish York Cabbage After Blanching Treatment, Amit K. Jaiswal, Shilpi Gupta, and Nissreen Abu-Ghannam
Application of Baranyi function to model the antibacterial properties of solvent extract from Irish York cabbage against food spoilage and pathogenic bacteria, Amit K. Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam, and Sabrina Cox
Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of Selected Irish Brassica Vegetables, Amit K. Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam, and Shilpi Gupta
Nonthermal Plasma Inactivation of Food-Borne Pathogens, N. N. Misra, B. K. Tiwari, K. S.M.S. Rahavarao, and Patrick Cullen
Quantitative Assessment of the Shelf-Life of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick Cullen, and Paula Bourke
Estimating the efficacy of mild heating processes taking into account microbial non-linearities: a case study on the thermisation of a food simulant, Vasilis Valdramidis, Brijesh Tiwari, Patrick Cullen, Alain Kondjoyan, and Jan Van Impe
Submissions from 2010
The Antioxidant Properties of Whey Permeate Treated Fresh-Cut Tomatoes, Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, and Catherine Barry-Ryan
A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking, Catherine Barry-Ryan, Roisin Burke, and Clare Gilsenan
An Assessment of the Antioxidant and Antimicrobial Activity of Six Species of Edible Irish Seaweeds, Sabrina Cox, Nissreen Abu-Ghannam, and Shilpi Gupta
Ecology and Molecular Typing of L. Monocytogenes in a Processing Plant for Cold-smoked Salmon in the Republic of Ireland, Sapna Chitlapilly Dass and Nissreen Abu-Ghannam
Influence of Cultivation Conditions on the Production of a Thermostable Extracellular Lipase from Amycolatopsis Mediterranei DSM 43304, Dharmdendra S. Dheeman, Jesus Maria Frias, and Gary T. M. Henehan
Purification and Properties of Amycolatopsis Mediterranei DSM 43304 Lipase and Its Potential in Flavour Ester Synthesis, Dharmendra Singh Dheeman, Gary T.M. Henehan, and Jesus Maria Frias
Prediction of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging on Mushroom (Agaricus bisporus) Caps., Edurne Gaston, Jesus Maria Frias, Patrick Cullen, Colm O'Donnell, and Aoife Gowen
Visible Near-Infrared Hyperspectral Imaging for the Identification and Discrimination of Brown Blotch Disease on Mushroom (Agaricus bisporus) Caps, Edurne Gaston, Jesus Maria Frias, Patrick Cullen, Colm O’Donnell, and Aoife Gowen
Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products, Mahesh Gupta, Nissreen Abu-Ghannam, and Eimear Gallaghar
Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds, Shilpi Gupta, Nissreen Abu-Ghannam, and Amalia G.M. Scannell
Process Optimization for the Developmenht of a Functional Beverage Based on Lactic Acid Fermentation of Oats, Shilpi Gupta, Sabrina Cox, and Nissreen Abu-Ghannam
Growth Inhibition of Common Food Spoilage and Pathogenic Microorganisms in the Presence of Brown Seaweed Extracts, Shilpi Gupta, Sabrina Cox, Gaurav Rajauria, Amit Kumar Jaiswal, and Nissreen Abu-Ghannam
Modelling the growth inhibition of common food spoilage and pathogenic micro-organisms in presence of solvent extract from Irish York cabbage, Shilpi Gupta, Amit K. Jaiswal, and Nissreen Abu-Ghannam
Study of the microbial diversity and antimicrobial properties of, Shilpi Gupta, Gaurav Rajauria, and Nissreen Abu-Ghannam
Effect of Drying Method on the Antioxidant Capacity of Six Larniaceae Herbs, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, and N. Brunton
Characterization of Phenolics Composition in Lamiaceae Spices by LC-ESI-MS/MS, Mohammad Billal Hossain, Dilip K. Rai, Nigel P. Brunton, Ana Belen Martin-Diana, and Catherine Barry-Ryan
An Evaluation of a Community Dietetics Intervention on the Management of Malnutrition for Healthcare Professionals, Sharon Kennelly, N. P. Kennedy, G. Flanaghan-Rughoobur, C. Glennon-Slattery, and Sheila Sugrue
Substrate Profiling and Aldehyde Dismutase Activity of the Kvβ2 Subunit of the Mammalian Kv1 Potassium Channel, A. Kumari, Barry Ryan, J. Dolly, and Gary Henehan
Postharvest Hardness and Color Evolution of White Button Mushrooms (Agaricus bisporus)., Debabandya Mohapatra, Zuberi M. Bira, Joseph Kerry, Jesus Maria Frias, and Fernanda A.R. Oliveira
Use of Fourier Transform Infrared Spectroscopy and Chemometric Data Analysis To Evaluate Damage and Age in Mushrooms (Agaricus bisporus) Grown in Ireland, Aoife O'Gorman, Gerard Downey, Aoife Gowen, Catherine Barry-Ryan, and Jesus Maria Frias
Inactivation of Escherichia Coli by Ozone Treatment of Apple Juice at Different pH Levels, Sonal Patil, Vasilis Valdramidis, Patrick Cullen, Jesus Maria Frias, and Paula Bourke
Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick Cullen, and Paula Bourke
Antioxidant Capacity and Polyphenol Content of Brown Seaweeds after Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-ghannam, and Amit Kumar
Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds, Gaurav Rajauria, Amit Kumar Jaiswal, Nissreen Abu-Ghannam, and Shilpi Gupta
PK/PD Modelling of Comb-Shaped PEGylated Salmon Calcitonin Conjugates of differing molecular weights, Sinead Ryan, Jesus Maria Frias, David H. Haddleton, and David J. Brayden
Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing, Vasilis Valdramidis, Patrick Cullen, Brijesh Tiwari, and Colm O’Donnell
Submissions from 2009
Identification of volatile quality markers of ready-to-use lettuce and cabbage, Catherine Barry-Ryan, Michael Devereux, and Julien Lonchamp
Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis, Catherine Barry-Ryan, Jesus Frias, Leixuri Aguirre, and Helen Grogan
Orange juices enriched with chitosan: Optimisation for extending the shelf-life, Catherine Barry-Ryan, Ana Belen Martin-Diana, Daniel Rico, and J. Barat
Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interaction with food components, Jorge Gutierrez, Catherine Barry-Ryan, and Paula Bourke
Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables, Jorge Gutierrez, Paula Bourke, Julien Lonchamp, and Catherine Barry-Ryan
Impacts of the National Hazardous Waste Management Plan, Victor Hrymak
The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listera spp. and food spoilage microorganisms, Patricia Nobmann, Aoife Smith, Julie Dunne, Gary Henehan, and Paula Bourke
The Effects of Acid Adaptation on Escherichia Coli Inactivation Using Power Ultrasound, Sonal Patil, Paula Bourke, Bridget Cullen, Jesus Maria Frias, and Patrick J. Cullen
Extrinsic control parameters for ozone inactivation of Escherichia coli using a bubble column, Sonal Patil, Patrick Cullen, Bridget Cullen, Jesus Frias, and Paula Bourke
Submissions from 2008
Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus), Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, and Helen Grogan
Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce, Catherine Barry-Ryan, Ana Belen Martin-Diana, and Daniel Rico
Recent Applications of Chemical Imaging to Pharmaceutical Process Monitoring and Quality Control, A. A. Gowen, Colm O'Donnell, Patrick Cullen, and S. E.J. Bell
The anti-microbial efficacy of plant essential oil combinations and interactions with food ingredients, Jorge Gutierrez, Catherine Barry-Ryan, and Paula Bourke
Optimisation of Steamer Jet-Injection to Extend the Shelf Life of Frest-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, J. Barat, and Jesus Maria Frias
Synthesis and antimicrobial evaluation of carbohydrate and polyhydroxylated non-carbohydrate fatty acid ester and ether derivatives, Aoife Smith, Patricia Nobmann, Gary Henehan, Paula Bourke, and Julie Dunne
Submissions from 2007
Extending and measuring the quality of fresh-cut fruit and vegetables: a review, Catherine Barry-Ryan, Ana Belen Martin-Diana, Daniel Rico, and J. Barat
Characteristics of cooked chickpeas and soybeans during combined microwave–convective hot air drying, Aoife Gowan, Nissreen Abu-Ghannam, Jesus Maria Frias, and Jorge Oliveira
An Ergonomic Assessment of a Customer Service Organisation, Victor Hrymak
Efficacy of Steamer Jet-Injection as Alternative to Chlorine in Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, and J. Barat
Calcium for Extending the Shelf Life of Fresh Whole and Minimally Processed Fruits and Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, and Gary Henehan
Simultaneous Modelling of the Thermal Degradationa Kinetics of Pectin, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, and Jesus Maria Frias
Improvement in Texture Using Calcium Lactate and Heat-Shock Treatments for Stored Ready -to-Eat Carrots, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, and Catherine Barry-Ryan
Submissions from 2006
Effect of Calcium Lactate and Heat-Shock on Texture in Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemima Mulcahy, J. Barat, and Catherine Barry-Ryan
Whey Permeate as a Bio-Preservative for Shelf LIfe Maintenance of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemima Mulcahy, Gary Henehan, and Catherine Barry-Ryan
Submissions from 2005
Assessing Clinical Waste Management Performance in a Health Care Organisation, Victor Hrymak
Effect of Heat Schock on Browning-Related Enzymes in Minimally Processed Iceberg Lettuce and Crude Extracts, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jemima Mulcahy, Jesus Maria Frias, and Gary Henehan
Submissions from 2003
A fire risk assessment technique for educational establishments, Victor Hrymak and Noel O'Reilly
Submissions from 2000
Effects of peeling methods on the quality of ready-to-use carrot slices, Catherine Barry-Ryan and David O'Beirne
Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature, Catherine Barry-Ryan and David O'Beirne
Submissions from 1998
Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing, Catherine Barry-Ryan and David O'Beirne
Quality and shelf-life of fresh cut carrot slices as affected by slicing method, Catherine Barry-Ryan and David O'Beirne Prof