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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

Food chemistry, 2010-10, Vol.122 (3), p.500-507

2010

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Applications of nonthermal plasma technology on safety and quality of dried food ingredients

Journal of applied microbiology, 2021-02, Vol.130 (2), p.325-340

2021

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PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice

International journal of food microbiology, 2010-03, Vol.138 (1), p.13-18

2010

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Evaluation of the effects of fat replacers on the quality of wheat bread

Journal of food engineering, 2003-02, Vol.56 (2), p.265-267

2003

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The changing microbiome of poultry meat; from farm to fridge

Food microbiology, 2021-10, Vol.99, p.103823-103823, Article 103823

2021

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Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress

International journal of food microbiology, 2022-05, Vol.368, p.109612-109612, Article 109612

2022

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Evaluation of sugar replacers in short dough biscuit production

Journal of food engineering, 2003-02, Vol.56 (2), p.261-263

2003

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An evaluation of Clostridium perfringens media

Food control, 2008-11, Vol.19 (11), p.1091-1095

2008

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Use of response surface methodology to produce functional short dough biscuits

Journal of food engineering, 2003-02, Vol.56 (2), p.269-271

2003

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A culture-based assessment of the microbiota of conventional and free-range chicken meat from Irish processing facilities

Food microbiology, 2023-09, Vol.114, p.104306-104306, Article 104306

2023

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Detection and Identification of Bacteria in an Isolated System with Near-Infrared Spectroscopy and Multivariate Analysis

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3431-3437

2008

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Evaluation of Consumer Acceptability of Meat Processing Methods

Proceedings of the Nutrition Society, 2017, Vol.76 (OCE3), Article E68

2017

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Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate

Journal of applied microbiology, 2000-10, Vol.89 (4), p.573-579

2000

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Raman and Fourier transform infrared hyperspectral imaging to study dairy residues on different surface

Journal of spectral imaging, 2019-01, Vol.8 (1), p.a3

2019

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Determination of the influence of organic acids and nisin on shelf‐life and microbiologicalsafety aspects of fresh pork sausage

Journal of applied microbiology, 1997-09, Vol.83 (4), p.407-412

1997

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Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods

Journal of food engineering, 2005-04, Vol.67 (4), p.427-433

2005

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Enterobacter sakazakii: biological properties and significance in dried infant milk formula (IMF) powder

International journal of dairy technology, 2006-05, Vol.59 (2), p.102-111

2006

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Applications of nisin and lacticin 3147 in processed convenience foods: a study in food biopreservation

Scannell, A.G.M

2000

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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

Applications of nonthermal plasma technology on safety and quality of dried food ingredients

PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice

Evaluation of the effects of fat replacers on the quality of wheat bread

The changing microbiome of poultry meat; from farm to fridge

Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress

Evaluation of sugar replacers in short dough biscuit production

An evaluation of Clostridium perfringens media

Use of response surface methodology to produce functional short dough biscuits

A culture-based assessment of the microbiota of conventional and free-range chicken meat from Irish processing facilities

Detection and Identification of Bacteria in an Isolated System with Near-Infrared Spectroscopy and Multivariate Analysis

Evaluation of Consumer Acceptability of Meat Processing Methods

Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate

Raman and Fourier transform infrared hyperspectral imaging to study dairy residues on different surface

Determination of the influence of organic acids and nisin on shelf‐life and microbiologicalsafety aspects of fresh pork sausage

Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods

Enterobacter sakazakii: biological properties and significance in dried infant milk formula (IMF) powder

Applications of nisin and lacticin 3147 in processed convenience foods: a study in food biopreservation

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