• Genomic analysis of Leuconostoc citreum TR116 with metabolic reconstruction and the effects of fructose on gene expression for mannitol production 

  Sahin, Aylin W.; Rice, Tom; Coffey, Aidan (Elsevier B.V., 2021-07-03)

  The species Leuconostoc citreum is often isolated from grain and vegetable fermentations such as sourdough, sauerkraut and kimchi. Lc. citreum has seen an increase in its use as a starter culture for various fermentations ...
• Microscopy-assisted digital photography as an economical analytical tool for assessment of food particles and their distribution through the use of the ImageJ program 

  Tyuftin, Andrey A.; Mohammed, Halimah; Kerry, Joseph P.; O'Sullivan, Maurice G.; Hamill, Ruth; Kilcawley, Kieran (Kosmos Publishers, 2021-05-07)

  Numerous technologies are available for particle analysis, such as laser diffraction, laser in-line particle size analysis, acoustic attenuation spectroscopy etc. However, in many situations, particle size analysis needs ...
• Development and assessment of duplex and triplex laminated edible films using whey protein isolate, gelatin and sodium alginate 

  Tyuftin, Andrey A.; Wang, Lizhe; Auty, Mark A. E.; Kerry, Joseph P. (MDPI, 2020-04-03)

  The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to ...
• Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films 

  Tyuftin, Andrey A.; Kerry, Joseph P. (Elsevier Ltd., 2021-06-03)

  Production of conventional packaging materials is now recognised as having had a major impact on world pollution. Edible/Biodegradable/Compostable (EBC) films may offer sustainable alternatives to some conventionally-used ...
• The application of pureed butter beans and a combination of inulin and Rebaudioside A for the replacement of fat and sucrose in sponge cake: Sensory and physicochemical analysis 

  Richardson, Aislinn M.; Tyuftin, Andrey A.; Kilcawley, Kieran N.; Gallagher, Eimear; O'Sullivan, Maurice G.; Kerry, Joseph P. (MDPI, 2021-01-26)

  Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose ...

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