College of Science, Engineering and Food Science

College of Science, Engineering and Food Science

Recently added

  • Dahiya, A. S.; Thireau, J.; Boudaden, J.; Lal, S.; Gulzar, Umair; Zhang, Yan; Gil, T.; Azemard, N.; Ramm, P.; Kiessling, T.; O'Murchu, Cian; Sebelius, F.; Tilly, J.; Glynn, Colm; Geary, S.; O'Dwyer, Colm; Razeeb, Kamil M.; Lacampagne, A.; Charlot, B.; Todri-Sanial, A. (Electrochemical Society, 2019-12-09)
    Energy Autonomous Wearable Sensors (EAWS) have attracted a large interest due to their potential to provide reliable measurements and continuous bioelectric signals, which help to reduce health risk factors early on, ongoing ...
  • Ryan, Feargal Joseph (Springer Nature, 2019-08-16)
    Background: Research has found that human associated microbial communities play a role in homeostasis and the disruption of these communities may be important in an array of medical conditions. However outside of the human ...
  • Plouviez, Sophie; LaBella, Abigail Leavitt; Weisrock, David W.; von Meijenfeldt, F. A. Bastiaan; Ball, Bernard; Neigel, Joseph E.; Van Dover, Cindy L. (John Wiley and Sons Ltd, 2019-05-06)
    In the past few decades, population genetics and phylogeographic studies have improved our knowledge of connectivity and population demography in marine environments. Studies of deep‐sea hydrothermal vent populations have ...
  • Lapsansky, Anthony B.; Igo, Jennifer A.; Tobalske, Bret W. (Company of Biologists Ltd, 2019-06-06)
    We investigated the effect of an added mass emulating a transmitter on the flight kinematics of zebra finches (Taeniopygia guttata), both to identify proximal effects of loading and to test fundamental questions regarding ...
  • Milani, Christian; Alessandri, Giulia; Mancabelli, Leonardo; Lugli, Gabriele Andrea; Longhi, Giulia; Anzalone, Rosaria; Viappiani, Alice; Duranti, Sabrina; Turroni, Francesca; Ossiprandi, Maria Cristina; van Sinderen, Douwe; Ventura, Marco (MDPI, 2019-11-21)
    Cheese microbiota is of high industrial relevance due to its crucial role in defining the organoleptic features of the final product. Nevertheless, the composition of and possible microbe–microbe interactions between these ...

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