• Sugar reduction in sweet bakery products: sourdough technology as a novel technological approach to overcome quality loss 

  Sahin, Aylin (University College Cork, 2019)

  Sugar reduction in food and beverages represents one of the major trends followed by consumers. Sugar is one factor, which promotes non-communicable diseases, such as type-2- diabetes, obesity and cardiovascular health ...
• Investigation of the challenges facing student-athletes in Irish higher education 

  Gomez, Jean-Francois (University College Cork, 2019)

  The student-athlete in the Higher Education system is confronted by multiple challenges and has to be able to manage successfully various spheres (academic, sport, social, psychological…). A wealth of academic research has ...
• Study abroad and identity: a longitudinal study of Saudi female learners of English in Ireland 

  Alsufyan, Arwa (University College Cork, 2019)

  Although many studies have investigated the influence of studying abroad on the identities of L2 learners, none have looked at Saudi female identity development during a study abroad sojourn. This study considers the voices ...
• Subprofile aware diversification of recommendations 

  Kaya, Mesut (University College Cork, 2019)

  A user of a recommender system is more likely to be satisfied by one or more of the recommendations if each individual recommendation is relevant to her but additionally if the set of recommendations is diverse. The most ...
• Using high-density mutagenesis to identify the genetic requirements for the growth of Escherichia coli 

  Buttimer, Finbarr James (University College Cork, 2019)

  Escherichia coli is highly adapted to life within the mammalian gastrointestinal (GI) tract, capable of adapting to multiple environments en route to colonising the intestine. Moreover, the means by which the species copes ...

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