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Graham J O'Neill

Showing results (1-10 of 7) with videos related to

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Food Chemistry|July 13, 2022
Enhancing the bioaccessibility of vitamin D using mixed micelles - An in vitro studySteven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
Food Chemistry|December 5, 2020
Vitamin D<sub>3</sub> bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D<sub>3</sub>Steven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
Food Chemistry|March 14, 2015
Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeadsGraham J O'Neill, Thelma Egan, Jean Christophe Jacquier, et al.
Food Chemistry|May 7, 2014
Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptidesGraham J O'Neill, Thelma Egan, Jean Christophe Jacquier, et al.
Food Chemistry|June 4, 2021
Improving vitamin D<sub>3</sub> stability to environmental and processing stresses using mixed micellesSteven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
The British Journal of Nutrition|March 13, 2023
Serum 25-hydroxyvitamin D response to vitamin D supplementation using different lipid delivery systems in middle-aged and older adults: a randomised controlled trialAislinn F McCourt, Steven L Mulrooney, Graham J O'Neill, et al.
International Journal of Food Sciences and Nutrition|October 7, 2021
Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drinkAislinn F McCourt, Steven L Mulrooney, Graham J O'Neill, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Food Chemistry|July 13, 2022
Enhancing the bioaccessibility of vitamin D using mixed micelles - An in vitro studySteven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
Food Chemistry|December 5, 2020
Vitamin D<sub>3</sub> bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D<sub>3</sub>Steven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
Food Chemistry|March 14, 2015
Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeadsGraham J O'Neill, Thelma Egan, Jean Christophe Jacquier, et al.
Food Chemistry|May 7, 2014
Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptidesGraham J O'Neill, Thelma Egan, Jean Christophe Jacquier, et al.
Food Chemistry|June 4, 2021
Improving vitamin D<sub>3</sub> stability to environmental and processing stresses using mixed micellesSteven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
The British Journal of Nutrition|March 13, 2023
Serum 25-hydroxyvitamin D response to vitamin D supplementation using different lipid delivery systems in middle-aged and older adults: a randomised controlled trialAislinn F McCourt, Steven L Mulrooney, Graham J O'Neill, et al.
International Journal of Food Sciences and Nutrition|October 7, 2021
Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drinkAislinn F McCourt, Steven L Mulrooney, Graham J O'Neill, et al.
Pageof 1