• Food ingredients for the future: in-depth analysis of the effects of lactic acid bacteria fermentation on spent barley rootlets 

  Neylon, Emma; Nyhan, Laura; Zannini, Emanuele; Monin, Thomas; Münch, Steffen; Sahin, Aylin W.; Arendt, Elke K. (MDPI, 2023-01-16)

  Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ...
• 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 ...

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