• Investigation of glycopolymer assembly systems in lactococcus lactis 

  Theodorou, Ilias (University College Cork, 2019)

  The lactic acid bacterium Lactococcus lactis is the most widely employed species in dairy fermentations, and due to this economic significance extensive research pertaining to its functionality, physiology and interaction ...
• Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process 

  Paludetti, Lizandra F.; Kelly, Alan L.; O'Brien, Bernadette; Gleeson, David (Cambridge University Press (CUP), 2019-08-05)

  The experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different ...
• Microbiological quality of milk from farms to milk powder manufacture: an industrial case study 

  Paludetti, Lizandra F.; Kelly, Alan L.; O'Brien, Bernadette; Jordan, Kieran; Gleeson, David (Cambridge University Press (CUP), 2019-06-03)

  The experiments reported in this research paper aimed to track the microbiological load of milk throughout a low-heat skim milk powder (SMP) manufacturing process, from farm bulk tanks to final powder, during mid- and ...
• Mammographic densities of Aboriginal and non-Aboriginal women living in Australia's Northern Territory 

  Tapia, Kriscia A.; Garvey, Gail; McEntee, Mark F.; Rickard, Mary; Lydiard, Lorraine; Brennan, Patrick C. (Springer, 2019-04-09)

  Objectives: To compare the mammographic densities and other characteristics of Aboriginal and non-Aboriginal women screened in Australia. Methods: Population screening programme data of Aboriginal (n = 857) and non-Aboriginal ...
• Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread 

  Hoehnel, Andrea; Axel, Claudia; Bez, Jrgen; Arendt, Elke K.; Zannini, Emanuele (Elsevier Ltd., 2019-08-01)

  The orientation of consumers and industry towards plant-based foods on one hand and high-protein products on the other is persistently increasing. Bread, as a staple food, is a promising matrix for the incorporation of ...

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