• Application of direct and indirect strain engineering approaches to unlock the potential of the yeasts Zygosaccharomyces parabailii and Kluyveromyces marxianus for bio-based processes 

  Jayaprakash, Pooja (University College Cork, 2022-05-31)

  The efficient implementation of biorefineries to produce bio-based chemicals and fuels requires a sustainable source of feedstock and robust microbial factories. Among others, lignocellulosic biomass represents cheap and ...
• FODMAPs in cereals, pseudo cereals and legumes: a systematic approach for the development of functional low FODMAP products 

  Ispiryan, Lilit (University College Cork, 2021-07-28)

  FODMAPs (fermentable mono-, di, oligosaccharides and polyols) are dietary carbohydrates that have been identified as triggers of symptoms of irritable bowel syndrome (IBS); a diet with a reduced intake of FODMAPs is ...
• Lactoferrin in infant nutrition: thermal processing, heteroprotein interactions with osteopontin, simulated gastrointestinal digestion and bioactivity 

  Goulding, David A. (University College Cork, 2021-08)
• Translating plant protein benefits to consumer products: physicochemical, technological and nutritional aspects of utilising plant protein ingredients for cereal food applications 

  Hoehnel, Andrea (University College Cork, 2021-03)

  The way we currently produce and consume food puts both environmental sustainability and human health at great risk. A global shift to predominantly plant-based diets as part of a food system transformation promises remedies ...
• Discovery and molecular characterisation of novel bacteriocins produced by Gram positive bacteria 

  O'Connor, Paula M. (University College Cork, 2021-01-08)

  Bacteriocins are ribosomally synthesised antimicrobial peptides, produced by many bacterial genera that display potent activity against closely (narrow spectrum) or distantly related (broad-spectrum) bacteria. Bacteriocins, ...

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