• A large, multi-centre prospective study demonstrating high prevalence of malnutrition associated with reduced survival in ambulatory systemic anti-cancer therapy patients 

  Sullivan, Erin S.; Daly, Louise E.; Scannell, Clodagh; Ní­ Bhuachalla, Éadaoin B.; Cushen, Samantha; Power, Derek G.; Ryan, Aoife M. (Elsevier Ltd., 2022-10-25)

  Background & Aims: The nutritional status of cancer patients is highly variable, and known to impact on clinical outcomes. To date, no large study evaluating the nutritional status of Irish cancer patients has been reported. ...
• Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour 

  Thangavelu, Karthikeyan P.; Hyland, John J.; Henchion, Maeve; Kerry, Joseph P.; Álvarez, Carlos (Elsevier, 2022-08-11)

  Phosphates are essential for maintaining various quality attributes of processed meat products such as water-binding properties, texture and sensory properties and their removal would drastically change the products' ...
• Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat 

  Thangavelu, Karthikeyan P.; Kerry, Joseph P.; Tiwari, Brijesh K.; McDonnell, Ciara K. (Elsevier, 2019-10-11)

  Background: Phosphate additives are used in many processed foods as stabilisers and emulsifiers. They are present in up to 65% of processed meat products. However, consumer preferences for more natural and less processed ...
• Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach 

  Thangavelu, Karthikeyan P.; Tiwari, Brijesh; Kerry, Joseph P.; McDonnell, Ciara K.; Álvarez, Carlos (Elsevier, 2021-12-20)

  The ability of apple pomace (AP) and coffee silver skin (CSS) powders to replace the techno-functional properties of synthetic phosphates used in Irish breakfast sausages was evaluated using a specialised response ...
• Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives 

  Thangavelu, Karthikeyan P.; Tiwari, Brijesh; Kerry, Joseph P.; Álvarez, Carlos (Elsevier, 2022-09-15)

  This work examined the effects of High-pressure processing (HPP) treatment on pork meat subsequently used to generate three phosphate-reduced sausage formulations (1–3) containing ultrasound (US) treated apple pomace (AP) ...

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