Submissions from 2012
Response Surface Methodology Approach for the Optimization of LAB Fermentation Using Vegetable Based Substrate, Amit Jaiswal, Nissreen Abu-ghannam, and Juan Valverde
Bioactive Potential of Marine and Terrestrial Vegetables: A Comparative Study, Amit Jaiswal, Gaurav Rajauria, and Nissreen Abu-ghannam
Effect of Solvents on the Extractability of Phenolic Constituents and their Antioxidant Capacity from Irish Seaweed, Gaurav Rajauria, Amit Jaiswal, and Nissreen Abu-ghannam
Apple Pomace as a Potential Ingredient for the Development of New Functional Foods, Sofia F. Reis, Dilip K. Rai, and Nissreen Abu-Ghannam
Submissions from 2011
Work Placement Blogs to Harness Diverse Learning Experiences and Foster a Community of Practice, Julie Dunne
Hyperspectral Imaging for the Detection of Microbial Spoilage of Mushrooms, Edurne Gaston, Jesus Maria Frias, Patrick Cullen, Colm O’Donnell, and Aoife Gowen
Enhancing the Learning Experience: Learning for the Unknown Future, Barry Ryan
Integrating Formative Feedback into Individual and Group Assessments in a First Year Organic Chemistry Module, Barry Ryan and Julie Dunne
Submissions from 2010
Development Of New Functional Food Applications Of Edible Irish Seaweed, Sabrina Cox
Submissions from 2008
Antioxidant And Antimicrobial Activity From Six Species Of Edible Irish Seaweeds, Sabrina Cox