• Proteolysis in Irish farmhouse Camembert cheese during ripening 

  Mane, Anuya; McSweeney, Paul L. H. (Wiley, 2019-11-28)

  Proteolysis in an Irish farmhouse Camembert cheese was studied during 10 weeks of ripening. Urea‐polyacrylamide gel electrophoresis of pH 4.6‐insoluble fractions of cheese showed the degradation of caseins, initially due ...
• The relationship between the BMI-adjusted weight loss grading system and quality of life in patients with incurable cancer 

  Daly, Louise; Dolan, Ross; Power, Derek; Ní Bhuachalla, Éadaoin; Sim, Wei; Fallon, Marie; Cushen, Samantha; Simmons, Claribel; McMillan, Donald C.; Laird, Barry J.; Ryan, Aoife (John Wiley & Sons Ltd., 2019-11-06)

  Background: Weight loss (WL) has long been recognized as an important factor associated with reduced quality of life (QoL) and reduced survival in patients with cancer. The body mass index (BMI)‐adjusted weight loss grading ...
• Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends 

  Shevade, Ashwini V.; O'Callaghan, Yvonne C.; O'Brien, Nora M.; O'Connor, Thomas P.; Guinee, Timothy P. (Wiley-Blackwell, 2019-10-15)

  Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality ...
• The effect of high pressure processing on polyphenol oxidase activity, phytochemicals and proximate composition of Irish potato cultivars 

  Tsikrika, Konstantina; O'Brien, Nora; Rai, Dilip K. (MDPI, 2019-10-19)

  Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly ...
• The Lactobacillus casei group: History and health related applications 

  Hill, Daragh; Sugrue, Ivan; Tobin, Conor; Hill, Colin; Stanton, Catherine; Ross, R. Paul (Frontiers Media, 2018-09-10)

  The Lactobacillus casei group, composed of the closely related Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus are some of the most widely researched and applied probiotic species of lactobacilli. ...

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