Dr James A O'Mahony

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Shane V. CrowleyLecturer, University College Cork, Cork, IrelandVerified email at ucc.ie
Paul LH McSweeneyUniversity College CorkVerified email at ucc.ie
Noel McCarthyTeagascVerified email at teagasc.ie
P.F. FoxProfessor of Food ChemistryVerified email at ucc.ie
Kamil Piotr DrapalaUniversity College CorkVerified email at ucc.ie
Donal J O'CallaghanPrincipal Research Officer, TeagascVerified email at teagasc.ie
Andre BrodkorbTeagascVerified email at teagasc.ie
Emanuele ZanniniSapienza University of RomeVerified email at uniroma1.it
Eve M. MulcahySchool of Food and Nutritional Sciences, University College CorkVerified email at umail.ucc.ie
Yrjö H. RoosUniversity College CorkVerified email at ucc.ie
Jonathan J. O'SullivanProcess Research Manager, S&T BPC, Unilever Research and DevelopmentVerified email at unilever.com
Ulrik K. SundekildeAssociate Professor, Department of Food Science, Aarhus UniversityVerified email at food.au.dk
Edmond P. ByrneProfessor of Process & Chemical Engineering, University College CorkVerified email at ucc.ie
Kevin CroninVerified email at ucc.ie
Maria Jose Sousa-GallagherLecturer in Process & Chemical Engineering, University College CorkVerified email at ucc.ie
Birsen BULUT SOLAKSelcuk UniversityVerified email at selcuk.edu.tr
maria cabonibologna universityVerified email at unibo.it
Linda GiblinSenior Scientist, Teagasc Verified email at teagasc.ie
Catherine O'SullivanProfessor of Particulate Soil Mechanics, Imperial College LondonVerified email at imperial.ac.uk
Conor DelahuntyVice President, Global Sensory & Consumer Insights. Taste, Nutrition & Health, SymriseVerified email at symrise.com

Dr James A O'Mahony

School of Food and Nutritional Sciences, University College Cork

Verified email at ucc.ie - Homepage

Food science protein infant formula dairy technology


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The composition, extraction, functionality and applications of rice proteins: A review L Amagliani, J O'Regan, AL Kelly, JA O'Mahony Trends in food science & technology 64, 1-12, 2017	553	2017
Milk proteins PF Fox, T Uniacke-Lowe, PLH McSweeney, JA O'Mahony, PF Fox, ... Dairy chemistry and biochemistry, 145-239, 2015	284	2015
Chemistry, structure, functionality and applications of rice starch L Amagliani, J O’Regan, AL Kelly, JA O’Mahony Journal of Cereal Science 70, 291-300, 2016	264	2016
Composition, physicochemical and sensorial properties of commercial plant-based yogurts N Grasso, L Alonso-Miravalles, JA O’Mahony Foods 9 (3), 252, 2020	218	2020
Composition and protein profile analysis of rice protein ingredients L Amagliani, J O’Regan, AL Kelly, JA O’Mahony Journal of Food Composition and Analysis 59, 18-26, 2017	215	2017
Comparison of faba bean protein ingredients produced using dry fractionation and isoelectric precipitation: Techno-functional, nutritional and environmental performance M Vogelsang-O’Dwyer, IL Petersen, MS Joehnke, JC Sørensen, J Bez, ... Foods 9 (3), 322, 2020	213	2020
Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese JA O’Mahony, JA Lucey, PLH McSweeney Journal of Dairy Science 88 (9), 3101-3114, 2005	202	2005
Chickpea protein ingredients: A review of composition, functionality, and applications N Grasso, NL Lynch, EK Arendt, JA O'Mahony Comprehensive reviews in food science and food safety 21 (1), 435-452, 2022	174	2022
Milk proteins: Introduction and historical aspects JA O’mahony, PF Fox Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition, 43-85, 2012	169	2012
Rehydration characteristics of milk protein concentrate powders SV Crowley, B Desautel, I Gazi, AL Kelly, T Huppertz, JA O’Mahony Journal of Food Engineering 149, 105-113, 2015	159	2015
Milk proteins: An overview DA Goulding, PF Fox, JA O’Mahony Milk proteins, 21-98, 2020	144	2020
Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk OE Mäkinen, T Uniacke-Lowe, JA O’Mahony, EK Arendt Food Chemistry 168, 630-638, 2015	143	2015
Atomisation technologies used in spray drying in the dairy industry: A review JJ O'Sullivan, EA Norwood, JA O'Mahony, AL Kelly Journal of food engineering 243, 57-69, 2019	139	2019
Heat stability of reconstituted milk protein concentrate powders SV Crowley, M Megemont, I Gazi, AL Kelly, T Huppertz, JA O'Mahony International Dairy Journal 37 (2), 104-110, 2014	135	2014
Heat-induced changes in milk PF Fox, T Uniacke-Lowe, PLH McSweeney, JA O'Mahony, PF Fox, ... Dairy chemistry and biochemistry, 345-375, 2015	134	2015
Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders SV Crowley, I Gazi, AL Kelly, T Huppertz, JA O’Mahony Journal of Food Engineering 135, 31-38, 2014	123	2014
Strategies for enrichment and purification of polyphenols from fruit-based materials NP Kelly, AL Kelly, JA O'Mahony Trends in Food Science & Technology 83, 248-258, 2019	113	2019
Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients L Alonso-Miravalles, JA O’Mahony Foods 7 (5), 73, 2018	112	2018
The effect of gestational and lactational age on the human milk metabolome UK Sundekilde, E Downey, JA O’Mahony, CA O’Shea, CA Ryan, AL Kelly, ... Nutrients 8 (5), 304, 2016	107	2016
Controlled glycation of milk proteins and peptides: Functional properties JA O'Mahony, KP Drapala, EM Mulcahy, DM Mulvihill International Dairy Journal 67, 16-34, 2017	104	2017

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