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Molecular Nutrition & Food Research|April 25, 2026
Micronutrients in Future Diets: Considerations for Dietary Iron and the Food Matrix Effects on BioavailabilityPrachi Punetha, Tom F O'Callaghan, Elaine K McCarthyFrontiers in Microbiology|August 18, 2025
Application and utilization of fermentation as a processing tool to mitigate protein putrefaction in plant-based dietsIhsaan Panapparambil Sooraj, John Leech, Tom F O'Callaghan, et al.Critical Reviews in Food Science and Nutrition|July 11, 2020
Milk fat: opportunities, challenges and innovationManeesha S Mohan, Tom F O'Callaghan, Phil Kelly, et al.Journal of Dairy Science|April 18, 2021
Invited review: A 2020 perspective on pasture-based dairy systems and productsAlice Moscovici Joubran, Karina M Pierce, Niamh Garvey, et al.Foods (Basel, Switzerland)|November 27, 2024
Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of In Vivo and In Vitro StudiesConor J Fitzpatrick, Daniela Freitas, Tom F O'Callaghan, et al.Comprehensive Reviews in Food Science and Food Safety|June 13, 2025
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy SolutionsJustyna Tarapata, Tara R Murphy, Eoin W Finnegan, et al.Plos One|September 17, 2025
Iron-saturated bovine lactoferrin preserves microbiota diversity and healthy ageing-associated taxa in an in vitro colon model of elderly gut microbiota (Iron-saturated bovine lactoferrin impact on elderly gut microbiota)María Ruiz-Rico, Huimin Ye, Tom F O'Callaghan, et al.Foods (Basel, Switzerland)|October 16, 2024
The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling RigTara R Murphy, Eoin W Finnegan, Justyna Tarapata, et al.Frontiers in Microbiology|December 7, 2016
Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive YogurtDaniel M Linares, Tom F O'Callaghan, Paula M O'Connor, et al.Journal of Dairy Science|July 1, 2020
Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheeseLizandra F Paludetti, Tom F O'Callaghan, Jeremiah J Sheehan, et al.Pageof 5