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Critical Reviews in Food Science and Nutrition|June 5, 2018
Emerging food processing technologies and factors impacting their industrial adoptionAnushree Priyadarshini, Gaurav Rajauria, Colm P O'Donnell, et al.Ultrasonics Sonochemistry|May 19, 2019
Effect of airborne ultrasonic technology on microbial inactivation and quality of dried food ingredientsClémentine M G Charoux, Colm P O'Donnell, Brijesh K TiwariFoods (Basel, Switzerland)|September 22, 2020
Monitoring Viscosity and Total Solids Content of Milk Protein Concentrate Using an Inline Acoustic Flowmeter at Laboratory ScaleArchana Bista, John T Tobin, Colm P O'Donnell, et al.Journal of Agricultural and Food Chemistry|February 14, 2009
Initial studies on the quantitation of bruise damage and freshness in mushrooms using visible-near-infrared spectroscopyCarlos Esquerre, Aoife A Gowen, Colm P O'Donnell, et al.Food Research International (Ottawa, Ont.)|September 4, 2017
Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosumShekhar U Kadam, Carlos Álvarez, Brijesh K Tiwari, et al.Journal of Agricultural and Food Chemistry|November 13, 2004
Preliminary studies for the differentiation of apple juice samples by chemometric analysis of solid-phase microextraction-gas chromatographic dataLinda M Reid, Colm P O'Donnell, J Daniel Kelly, et al.Journal of Agricultural and Food Chemistry|July 16, 2008
Kinetics of freshly squeezed orange juice quality changes during ozone processingBrijesh K Tiwari, Kasiviswanathan Muthukumarappan, Colm P O'Donnell, et al.Ultrasonics Sonochemistry|November 12, 2021
Ultrasound assisted modulation of yeast growth and inactivation kineticsArturo B Soro, Márcia Oliveira, Colm P O'Donnell, et al.Ultrasonics Sonochemistry|December 3, 2014
Optimization of ultrasound assisted extraction of bioactive components from brown seaweed Ascophyllum nodosum using response surface methodologyShekhar U Kadam, Brijesh K Tiwari, Thomas J Smyth, et al.Data in Brief|September 25, 2018
Performances of full cross-validation partial least squares regression models developed using Raman spectral data for the prediction of bull beef sensory attributesMing Zhao, Yingqun Nian, Paul Allen, et al.Pageof 4