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Colette C Fagan

Showing results (1-10 of 13) with videos related to

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Bioresource Technology|February 26, 2011
Prediction of moisture, calorific value, ash and carbon content of two dedicated bioenergy crops using near-infrared spectroscopyColette C Fagan, Colm D Everard, Kevin McDonnell
Foods (Basel, Switzerland)|April 28, 2023
Impact of Ultrasonication on African Oil Bean (<i>Pentaclethra macrophylla</i> Benth) Protein Extraction and PropertiesBlessing C Nwokocha, Afroditi Chatzifragkou, Colette C Fagan
The Journal of Dairy Research|October 8, 2014
Evaluation of milk compositional variables on coagulation properties using partial least squaresJulie H Bland, Alistair S Grandison, Colette C Fagan
Journal of Food Science|September 13, 2024
Characterization of cooked cheese flavor: Volatile componentsRosa C Sullivan, Fiyinfolu Makinwa, Colette C Fagan, et al.
Foods (Basel, Switzerland)|February 26, 2025
Impact of Selected Starters and Cassava Varieties on the Proximate, Rheological, and Volatile Profiles of LafunAbosede O Fawole, Kimon-Andreas G Karatzas, Jane K Parker, et al.
Journal of Agricultural and Food Chemistry|September 15, 2007
Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemakingColette C Fagan, Manuel Castillo, Fred A Payne, et al.
Foods (Basel, Switzerland)|October 28, 2023
Characterisation of Cooked Cheese Flavour: Non-Volatile ComponentsRosa C Sullivan, Samantha Nottage, Fiyinfolu Makinwa, et al.
European Journal of Nutrition|December 13, 2023
Impact of dairy fat manipulation on endothelial function and lipid regulation in human aortic endothelial cells exposed to human plasma samples: an in vitro investigation from the RESET studyOonagh Markey, Alba Garcimartín, Dafni Vasilopoulou, et al.
The American Journal of Clinical Nutrition|February 6, 2020
Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) studyDafni Vasilopoulou, Oonagh Markey, Kirsty E Kliem, et al.
Journal of Dairy Science|August 14, 2017
Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched contentOonagh Markey, Kallis Souroullas, Colette C Fagan, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Bioresource Technology|February 26, 2011
Prediction of moisture, calorific value, ash and carbon content of two dedicated bioenergy crops using near-infrared spectroscopyColette C Fagan, Colm D Everard, Kevin McDonnell
Foods (Basel, Switzerland)|April 28, 2023
Impact of Ultrasonication on African Oil Bean (<i>Pentaclethra macrophylla</i> Benth) Protein Extraction and PropertiesBlessing C Nwokocha, Afroditi Chatzifragkou, Colette C Fagan
The Journal of Dairy Research|October 8, 2014
Evaluation of milk compositional variables on coagulation properties using partial least squaresJulie H Bland, Alistair S Grandison, Colette C Fagan
Journal of Food Science|September 13, 2024
Characterization of cooked cheese flavor: Volatile componentsRosa C Sullivan, Fiyinfolu Makinwa, Colette C Fagan, et al.
Foods (Basel, Switzerland)|February 26, 2025
Impact of Selected Starters and Cassava Varieties on the Proximate, Rheological, and Volatile Profiles of LafunAbosede O Fawole, Kimon-Andreas G Karatzas, Jane K Parker, et al.
Journal of Agricultural and Food Chemistry|September 15, 2007
Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemakingColette C Fagan, Manuel Castillo, Fred A Payne, et al.
Foods (Basel, Switzerland)|October 28, 2023
Characterisation of Cooked Cheese Flavour: Non-Volatile ComponentsRosa C Sullivan, Samantha Nottage, Fiyinfolu Makinwa, et al.
European Journal of Nutrition|December 13, 2023
Impact of dairy fat manipulation on endothelial function and lipid regulation in human aortic endothelial cells exposed to human plasma samples: an in vitro investigation from the RESET studyOonagh Markey, Alba Garcimartín, Dafni Vasilopoulou, et al.
The American Journal of Clinical Nutrition|February 6, 2020
Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) studyDafni Vasilopoulou, Oonagh Markey, Kirsty E Kliem, et al.
Journal of Dairy Science|August 14, 2017
Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched contentOonagh Markey, Kallis Souroullas, Colette C Fagan, et al.
Pageof 2