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Submissions from 2014

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Enzymatic Extraction of High-Value Ingredients From Food Waste, Amit Kumar Jaiswal and Nissreen Abu-ghannam

Submissions from 2012

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Response Surface Methodology Approach for the Optimization of LAB Fermentation Using Vegetable Based Substrate, Amit Kumar Jaiswal, Nissreen Abu-ghannam, and Juan Valverde

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Bioactive Potential of Marine and Terrestrial Vegetables: A Comparative Study, Amit Kumar Jaiswal, Gaurav Rajauria, and Nissreen Abu-ghannam

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Effect of Solvents on the Extractability of Phenolic Constituents and their Antioxidant Capacity from Irish Seaweed, Gaurav Rajauria, Amit Kumar Jaiswal, and Nissreen Abu-ghannam

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Apple Pomace as a Potential Ingredient for the Development of New Functional Foods, Sofia Reis, Dilip K. Rai, and Nissreen Abu-Ghannam

Submissions from 2011

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Putting the Student in Charge: Adding Value to the Food Chemistry Laboratory Through Student Generated Experiments, Integration of Transferable Skills and Peer and Audio Feedback, Julie Dunne

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Work Placement Blogs to Harness Diverse Learning Experiences and Foster a Community of Practice, Julie Dunne

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Hyperspectral Imaging for the Detection of Microbial Spoilage of Mushrooms, Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O’Donnell, and Aoife Gowen

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Enhancing the Learning Experience: Learning for the Unknown Future, Barry Ryan

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Integrating Formative Feedback into Individual and Group Assessments in a First Year Organic Chemistry Module, Barry Ryan and Julie Dunne

Submissions from 2010

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Development Of New Functional Food Applications Of Edible Irish Seaweed, Sabrina Cox

Submissions from 2008

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Antioxidant And Antimicrobial Activity From Six Species Of Edible Irish Seaweeds, Sabrina Cox