• 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 ...
• 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 ...
• Milk bioactives and early infant nutrition 

  Mackey, Sinead Marie (University College Cork, 2019)

  The gastrointestinal microbiota is established following birth with bifidobacteria present at elevated levels in the gastrointestinal tract of breast fed infants when compared to formula fed infants. This thesis identified ...
• Constant mean curvature surfaces and Heun's differential equations 

  Mota, Eduardo (University College Cork, 2019)

  This thesis is concerned with the problem of constructing surfaces of constant mean curvature with irregular ends by using the class of Heun’s Differential Equations. More specifically, we are interested in obtaining ...

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