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1

Handbook of Natural Antimicrobials for Food Safety and Quality || Physical and chemical methods for food preservation using natural antimicrobials

Year:

2015

Language:

english

File:

PDF, 256 KB

english, 2015

2

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.B. Hossain, C. Barry-Ryan, A.B. Martin-Diana, N.P. Brunton

Journal:

Year:

2011

Language:

english

File:

PDF, 687 KB

english, 2011

3

Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

A.B. Martín-Diana, D. Rico, J.M. Frías, J.M. Barat, G.T.M. Henehan, C. Barry-Ryan

Journal:

Trends in Food Science & Technology

Year:

2007

Language:

english

File:

PDF, 1.45 MB

english, 2007

4

Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

Hossain, Mohammad B., Rai, Dilip K., Brunton, Nigel P., Martin-Diana, Ana B., Barry-Ryan, Catherine

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 981 KB

english, 2010

5

Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters

Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus M. Frias, Jemina Mulcahy, Gary T.M. Henehan

Journal:

Food Research International

Year:

2005

Language:

english

File:

PDF, 418 KB

english, 2005

6

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

D. Rico, A.B. Martín-Diana, J.M. Barat, C. Barry-Ryan

Journal:

Trends in Food Science & Technology

Year:

2007

Language:

english

File:

PDF, 407 KB

english, 2007

7

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Millar, K.A., Gallagher, E., Burke, R., McCarthy, S., Barry-Ryan, C.

Journal:

Journal of Food Composition and Analysis

Year:

2019

Language:

english

File:

PDF, 479 KB

english, 2019

8

Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: quality and nutritional parameters

Ana Belén Martín-Diana, Daniel Rico, Catherine Barry-Ryan, Jesús M Frías, Jemina Mulcahy, Gary TM Henehan

Journal:

Journal of the Science of Food and Agriculture

Year:

2005

Language:

english

File:

PDF, 193 KB

english, 2005

9

Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce

Daniel Rico, Ana Belen Martín-Diana, Jesus M Frías, Gary TM Henehan, Catherine Barry-Ryan

Journal:

Journal of the Science of Food and Agriculture

Year:

2006

Language:

english

File:

PDF, 204 KB

english, 2006

10

Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

M.B. Hossain, C. Barry-Ryan, A.B. Martin-Diana, N.P. Brunton

Journal:

Year:

2010

Language:

english

File:

PDF, 268 KB

english, 2010

11

Effects of peeling methods on the quality of ready-to-use carrot slices

Catherine Barry-Ryan, David O’Beirne

Journal:

International Journal of Food Science & Technology

Year:

2000

Language:

english

File:

PDF, 8.47 MB

english, 2000

12

Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

A.B. Martín-Diana, D. Rico, J. Frías, G.T.M. Henehan, J. Mulcahy, J.M. Barat, C. Barry-Ryan

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 607 KB

english, 2006

13

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

J. Gutierrez, C. Barry-Ryan, P. Bourke

Journal:

International Journal of Food Microbiology

Year:

2008

Language:

english

File:

PDF, 209 KB

english, 2008

14

Identification of volatile quality markers of ready-to-use lettuce and cabbage

Julien Lonchamp, Catherine Barry-Ryan, Michael Devereux

Journal:

Food Research International

Year:

2009

Language:

english

File:

PDF, 850 KB

english, 2009

15

Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

Ahmed, Lubna, Martin-Diana, Ana Belen, Rico, Daniel, Barry-Ryan, Catherine

Journal:

Food and Bioprocess Technology

Year:

2012

Language:

english

File:

PDF, 867 KB

english, 2012

16

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Millar, K.A., Barry-Ryan, C., Burke, R., McCarthy, S., Gallagher, E.

Journal:

Innovative Food Science & Emerging Technologies

Year:

2019

Language:

english

File:

PDF, 1.47 MB

english, 2019

17

The antioxidant properties of whey permeate treated fresh-cut tomatoes

L. Ahmed, A.B. Martin-Diana, D. Rico, C. Barry-Ryan

Journal:

Year:

2011

Language:

english

File:

PDF, 276 KB

english, 2011

18

Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds

Mohammad B. Hossain, Ankit Patras, Catherine Barry-Ryan, Ana B. Martin-Diana, Nigel P. Brunton

Journal:

Journal of Functional Foods

Year:

2011

Language:

english

File:

PDF, 856 KB

english, 2011

19

Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots

D. Rico, A.B. Martín-Diana, J.M. Frías, J.M. Barat, G.T.M. Henehan, C. Barry-Ryan

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 1.50 MB

english, 2007

20

Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis

Leixuri Aguirre, Jesus Maria Frias, Catherine Barry-Ryan, Helen Grogan

Journal:

Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 251 KB

english, 2009

21

Evaluation and identification of markers of damage in mushrooms (Agaricus bisporus) postharvest using a GC/MS metabolic profiling approach

Aoife O’Gorman, Catherine Barry-Ryan, Jesus M. Frias

Journal:

Year:

2012

Language:

english

File:

PDF, 595 KB

english, 2012

22

Quality and Shelf-life of Fresh Cut Carrot Slices as Affected by Slicing Method

CATHERINE BARRY-RYAN, DAVID O'BEIRNE

Journal:

Journal of Food Science

Year:

1998

Language:

english

File:

PDF, 224 KB

english, 1998

23

Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing

C. Barry-Ryan, D. O'Beirne

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 148 KB

english, 1999

24

Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

C. Barry-Ryan, J.M. Pacussi, D. O'Beirne

Journal:

Journal of Food Science

Year:

2000

Language:

english

File:

PDF, 142 KB

english, 2000

25

A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking

Clare Gilsenan, Róisín M. Burke, Catherine Barry-Ryan

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 647 KB

english, 2010

26

EXTENDING THE SHELF LIFE OF FRESH-CUT TOMATO USING BY-PRODUCT FROM CHEESE INDUSTRY

L. AHMED, A.B. MARTIN-DIANA, D. RICO, C. BARRY-RYAN

Journal:

Journal of Food Processing and Preservation

Year:

2012

Language:

english

File:

PDF, 373 KB

english, 2012

27

Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components

J. Gutierrez, C. Barry-Ryan, P. Bourke

Journal:

Food Microbiology

Year:

2009

Language:

english

File:

PDF, 357 KB

english, 2009

28

The effect of delactosed whey permeate on phytochemical content of canned tomatoes

Lubna Ahmed, Ankit Patras, Ana B. Martin-Diana, Daniel Rico, Catherine Barry-Ryan

Journal:

Year:

2012

Language:

english

File:

PDF, 392 KB

english, 2012

29

Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce

Daniel Rico, Ana B. Martín-Diana, Catherine Barry-Ryan, Jesus M. Frías, Gary T.M. Henehan, Jose M. Barat

Journal:

Postharvest Biology and Technology

Year:

2008

Language:

english

File:

PDF, 1.04 MB

english, 2008

30

Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus)

Leixuri Aguirre, Jesus M. Frias, Catherine Barry-Ryan, Helen Grogan

Journal:

Postharvest Biology and Technology

Year:

2008

Language:

english

File:

PDF, 517 KB

english, 2008

31

Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology

Mohammad B. Hossain, Nigel P. Brunton, Ankit Patras, Brijesh Tiwari, C.P. O’Donnell, Ana B. Martin-Diana, Catherine Barry-Ryan

Journal:

Ultrasonics Sonochemistry

Year:

2012

Language:

english

File:

PDF, 479 KB

english, 2012

32

The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries

Lubna Ahmed, Ana B. Martin-Diana, Daniel Rico, Catherine Barry-Ryan

Journal:

International Journal of Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 786 KB

english, 2012

33

Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables

A.B. Martin-Diana, D. Rico, J. Frias, J. Mulcahy, G.T.M. Henehan, C. Barry-Ryan

Journal:

Innovative Food Science & Emerging Technologies

Year:

2006

Language:

english

File:

PDF, 296 KB

english, 2006

34

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Ana B. Martín-Diana, Daniel Rico, Catherine Barry-Ryan

Journal:

Innovative Food Science & Emerging Technologies

Year:

2008

Language:

english

File:

PDF, 1.32 MB

english, 2008

35

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

Jorge Gutierrez, Paula Bourke, Julien Lonchamp, Catherine Barry-Ryan

Journal:

Innovative Food Science & Emerging Technologies

Year:

2009

Language:

english

File:

PDF, 615 KB

english, 2009

36

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Ana B. Martín-Diana, Daniel Rico, J.M. Barat, Catherine Barry-Ryan

Journal:

Innovative Food Science & Emerging Technologies

Year:

2009

Language:

english

File:

PDF, 1.91 MB

english, 2009

37

Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

Daniel Rico, Ana B. Martín-Diana, Catherine Barry-Ryan, Jesus M. Frías, Gary T.M. Henehan, Jose M. Barat

Journal:

Innovative Food Science & Emerging Technologies

Year:

2008

Language:

english

File:

PDF, 2.81 MB

english, 2008

38

Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

Ana B. Martín-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus M. Frías, Gary T.M. Henehan, Jose M. Barat

Journal:

Postharvest Biology and Technology

Year:

2007

Language:

english

File:

PDF, 1007 KB

english, 2007

39

Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage

Lubna Ahmed, Ana B. Martin-Diana, Daniel Rico, Catherine Barry-Ryan

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 528 KB

english, 2013

40

Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland

Gilsenan, C., Burke, R. M., Barry-Ryan, C.

Journal:

Journal of Culinary Science & Technology

Year:

2012

Language:

english

File:

PDF, 154 KB

english, 2012

41

Application of response surface methodology to optimize pressurized liquid extraction of antioxidant compounds from sage (Salvia officinalis L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.)

Hossain, M. B., Brunton, N. P., Martin-Diana, A. B., Barry-Ryan, C.

Journal:

Food & Function

Year:

2010

Language:

english

File:

PDF, 342 KB

english, 2010

42

Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli (Brassica oleraceaL. ssp.italica) Florets and Byproducts

Alvarez-Jubete, Laura, Valverde, Juan, Kehoe, Kate, Reilly, Kim, Rai, Dilip K., Barry-Ryan, Catherine

Journal:

Food and Bioprocess Technology

Year:

2014

Language:

english

File:

PDF, 285 KB

english, 2014

43

Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

Khiari, Zied, Rico, Daniel, Martin-Diana, Ana Belen, Barry-Ryan, Catherine

Journal:

Year:

2013

Language:

english

File:

PDF, 444 KB

english, 2013

44

Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology

Ahmed, Lubna, Rico, Daniel, Martin-Diana, Ana B., Barry-Ryan, Catherine

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 1.42 MB

english, 2011

45

Simultaneous Determination of Sulphoraphane and Sulphoraphane Nitrile in Brassica Vegetables using Ultra-Performance Liquid Chromatography with Tandem Mass Spectrometry

Alvarez-Jubete, Laura, Smyth, Thomas J., Valverde, Juan, Rai, Dilip K., Barry-Ryan, Catherine

Journal:

Phytochemical Analysis

Year:

2014

Language:

english

File:

PDF, 270 KB

english, 2014

46

Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana

Traynor, Mark P., Burke, Roisin, O'Sullivan, Maurice G., Hannon, John A., Barry-Ryan, Catherine

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 493 KB

english, 2013

47

Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates

Khiari, Zied, Rico, Daniel, Martin-Diana, Ana Belen, Barry-Ryan, Catherine

Journal:

Journal of the Science of Food and Agriculture

Year:

2014

Language:

english

File:

PDF, 372 KB

english, 2014

48

Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion

Traynor, M., Burke, R., Brunton, N., Barry-Ryan, C.

Journal:

Journal of Culinary Science & Technology

Year:

2012

Language:

english

File:

PDF, 673 KB

english, 2012

49

Use of Fourier Transform Infrared Spectroscopy and Chemometric Data Analysis To Evaluate Damage and Age in Mushrooms ( Agaricus bisporus ) Grown in Ireland

O'Gorman, Aoife, Downey, Gerard, Gowen, Aoife A., Barry-Ryan, Catherine, Frias, Jesus M.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 2.18 MB

english, 2010

50

Effect of Heat Shock on Browning-Related Enzymes in Minimally Processed Iceberg Lettuce and Crude Extracts

MARTIN-DIANA, Ana Belen, RICO, Daniel, BARRY-RYAN, Catherine, MULCAHY, Jemina, FRIAS, Jesus, HENEHAN, Gary T. M.

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2005

Language:

english

File:

PDF, 179 KB

english, 2005