All Stories

  1. Apple peel flavonoids as natural antioxidants for vegetable juice applications

    Article • European Food Research and Technology, February 2016, Springer Science + Business Media

    Dr Catherine Barry-Ryan

  2. Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

    Article • Beverages, February 2016, MDPI AG

    Dr Catherine Barry-Ryan

  3. Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

    Article • Food & Function, January 2016, Royal Society of Chemistry

    Dr Catherine Barry-Ryan

  4. Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

    Article • Journal of Material Cycles and Waste Management, May 2015, Springer Science + Business Media

    Dr Catherine Barry-Ryan

  5. Characterization of Blue Whiting Skin Gelatines Extracted After Pretreatment with Different Organic Acids

    Article • Journal of Aquatic Food Product Technology, February 2014, Taylor & Francis

    Dr Catherine Barry-Ryan

  6. Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates

    Article • Journal of the Science of Food and Agriculture, December 2013, Wiley

    Dr Catherine Barry-Ryan

  7. Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana

    Article • Food Research International, November 2013, Elsevier

    Dr Catherine Barry-Ryan

  8. Simultaneous Determination of Sulphoraphane and Sulphoraphane Nitrile inBrassicaVegetables using Ultra-Performance Liquid Chromatography with Tandem Mass Spectrometry

    Article • Phytochemical Analysis, October 2013, Wiley

    Dr Catherine Barry-Ryan

  9. Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments

    Article • Food Chemistry, August 2013, Elsevier

    Dr Catherine Barry-Ryan

  10. Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli (Brassica oleracea L. ssp. italica) Florets and Byproducts

    Article • Food and Bioprocess Technology, April 2013, Springer Science + Business Media

    Dr Kim Reilly, Dr Catherine Barry-Ryan

  11. Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage

    Article • LWT, April 2013, Elsevier

    Dr Catherine Barry-Ryan

  12. The effect of delactosed whey permeate on phytochemical content of canned tomatoes

    Article • Food Chemistry, October 2012, Elsevier

    Dr Catherine Barry-Ryan

  13. The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries

    Article • International Journal of Food Science & Technology, May 2012, Wiley

    Dr Catherine Barry-Ryan

  14. Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology

    Article • Ultrasonics Sonochemistry, May 2012, Elsevier

    Dr Catherine Barry-Ryan

  15. The Use of Mild Heat Treatment for Fruit and Vegetable Processing

    Article • February 2012, Wiley

    Dr Catherine Barry-Ryan

  16. Essential Oils for the Treatment of Fruit and Vegetables

    Article • February 2012, Wiley

    Dr Catherine Barry-Ryan

  17. Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds

    Article • Journal of Functional Foods, July 2011, Elsevier

    Dr Catherine Barry-Ryan

  18. Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

    Article • Food and Bioprocess Technology, June 2011, Springer Science + Business Media

    Dr Catherine Barry-Ryan

  19. Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology

    Article • Journal of Agricultural and Food Chemistry, March 2011, American Chemical Society (ACS)

    Dr Catherine Barry-Ryan

  20. Evaluation and identification of markers of damage in mushrooms (Agaricus bisporus) postharvest using a GC/MS metabolic profiling approach

    Article • Metabolomics, March 2011, Springer Science + Business Media

    Dr Catherine Barry-Ryan

  21. Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

    Article • Journal of Agricultural and Food Chemistry, October 2010, American Chemical Society (ACS)

    Dr Catherine Barry-Ryan

  22. Use of Fourier Transform Infrared Spectroscopy and Chemometric Data Analysis To Evaluate Damage and Age in Mushrooms ( Agaricus bisporus ) Grown in Ireland

    Article • Journal of Agricultural and Food Chemistry, July 2010, American Chemical Society (ACS)

    Dr Catherine Barry-Ryan

  23. A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking

    Article • International Journal of Food Science & Technology, March 2010, Wiley

    Dr Catherine Barry-Ryan

  24. Identification of volatile quality markers of ready-to-use lettuce and cabbage

    Article • Food Research International, October 2009, Elsevier

    Dr Catherine Barry-Ryan

  25. Orange juices enriched with chitosan: Optimisation for extending the shelf-life

    Article • Innovative Food Science & Emerging Technologies, October 2009, Elsevier

    Dr Catherine Barry-Ryan

  26. Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

    Article • Innovative Food Science & Emerging Technologies, April 2009, Elsevier

    Dr Catherine Barry-Ryan

  27. Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis

    Article • Journal of Food Engineering, March 2009, Elsevier

    Dr Catherine Barry-Ryan

  28. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

    Article • Innovative Food Science & Emerging Technologies, October 2008, Elsevier

    Dr Catherine Barry-Ryan

  29. Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus)

    Article • Postharvest Biology and Technology, August 2008, Elsevier

    Dr Catherine Barry-Ryan

  30. Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce

    Article • Postharvest Biology and Technology, June 2008, Elsevier

    Dr Catherine Barry-Ryan

  31. Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

    Article • Innovative Food Science & Emerging Technologies, January 2008, Elsevier

    Dr Catherine Barry-Ryan

  32. Simultaneous Modelling of the Thermal Degradation Kinetics of Pectin Methylesterase in Lettuce (Lactuca sativaL.) and Carrot (Daucus carotaL.) Extracts: Analysis of Seasonal Variation and Tissue Type

    Article • Bioscience Biotechnology and Biochemistry, October 2007, Taylor & Francis

    Dr Catherine Barry-Ryan

  33. Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

    Article • Postharvest Biology and Technology, July 2007, Elsevier

    Dr Catherine Barry-Ryan

  34. Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce

    Article • Journal of the Science of Food and Agriculture, January 2006, Wiley

    Dr Catherine Barry-Ryan

  35. Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters

    Article • Food Research International, August 2005, Elsevier

    Dr Catherine Barry-Ryan

  36. Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: quality and nutritional parameters

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Dr Catherine Barry-Ryan

  37. Effect of Heat Shock on Browning-Related Enzymes in Minimally Processed Iceberg Lettuce and Crude Extracts

    Article • Bioscience Biotechnology and Biochemistry, January 2005, Taylor & Francis

    Dr Catherine Barry-Ryan

  38. Effects of peeling methods on the quality of ready-to-use carrot slices

    Article • International Journal of Food Science & Technology, March 2000, Wiley

    Dr Catherine Barry-Ryan

  39. Quality and Shelf-life of Fresh Cut Carrot Slices as Affected by Slicing Method

    Article • Journal of Food Science, September 1998, Wiley

    Dr Catherine Barry-Ryan

  40. Treatments and Techniques to Minimise the Postharvest Losses of Perishable Food Crops

    Article • Springer Science + Business Media

    Dr Catherine Barry-Ryan