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Meat Science|December 13, 2022
Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited reviewMichelle Kearns, Eric N Ponnampalam, Jean-Christophe Jacquier, et al.Food Chemistry|May 11, 2026
Peptidomics mapping of proteolysis highlights triple activation of sprouted seeds by germination, homogenisation and species mixtureIndrani Bera, Raúl Fernández-Díaz, Michael O'Sullivan, et al.Journal of Sensory Studies|November 7, 2017
Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation systemNiamh M Murray, Dolores O'Riordan, Jean-Christophe Jacquier, et al.Food Chemistry|March 8, 2021
Enriching antimicrobial peptides from milk hydrolysates using pectin/alginate food-gelsJounghyun Um, Jean Manguy, João Anes, et al.Journal of the Science of Food and Agriculture|April 14, 2023
Effect of different botanically-diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beefMichelle Kearns, Jean-Christophe Jacquier, Sabine M Harrison, et al.Journal of Dairy Science|February 12, 2018
Peptidomic screening of bitter and nonbitter casein hydrolysate fractions for insulinogenic peptidesNiamh M Murray, Dolores O'Riordan, Jean-Christophe Jacquier, et al.Food & Function|April 7, 2026
Exploring the effects of Cheddar cheese intake on vitamin K status and lipid profiles in overweight middle-aged adultsSitong Zhou, Heleena Moni Bottu, Jean-Christophe Jacquier, et al.Annual Review of Food Science and Technology|January 18, 2020
Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer SimulationsFernando Luís Barroso da Silva, Paolo Carloni, David Cheung, et al.Journal of Agricultural and Food Chemistry|April 12, 2018
Casein Hydrolysate with Glycemic Control Properties: Evidence from Cells, Animal Models, and HumansElaine Drummond, Sarah Flynn, Helena Whelan, et al.Pageof 3