• Processing and stability of infant formula-based emulsions as affected by emulsifier type 

  Drapala, Kamil P. (University College Cork, 2017)

  Infant formulae (IF), which are emulsion-based nutritional products, are prone to destabilisation during processing and on storage due to their inherent thermodynamic instability. Currently, IF emulsions are stabilised ...
• Analysis and design of low phase noise CMOS oscillator circuit topologies 

  Chlis, Ilias (University College Cork, 2016)

  The research activity carried out during the PhD is focused on the study, analysis and design of millimeter-wave integrated oscillator circuits for high-speed wireless communications. In Chapter 1 comparative analyses of ...
• Towards the development of a novel zero-discharge willow wastewater treatment system 

  McAuliffe, Fergus (University College Cork, 2016)

  Onsite wastewater treatment systems play a vital role in the protection of surface waters, groundwater and drinking water supplies. In areas of low subsoil permeability, where traditional onsite systems are not appropriate, ...
• Manufacture of metal-based nanoparticles and their incorporation into plastic materials for the development of active antimicrobial food packaging 

  Hasim, Azlin (University College Cork, 2016)

  Silver (Ag), copper (Cu) and zinc oxide (ZnO) nanoparticles (NPs) were synthesized and antimicrobially assessed. Ag NPs showed the best antimicrobial activity (AA) against a wide range of microorganisms: Staphylococcus ...
• Role of calcium equilibrium in modulating the textural and functional properties of brine-salted cheese 

  McAuliffe, Lisa Norma (University College Cork, 2017)

  The role of calcium (Ca) in modulating the textural and rheological properties of brine-salted Gouda-type cheese during ripening was investigated, with particular emphasis on the alteration of Ca between the soluble (SOL) ...

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