Stebėti
Dr James A O'Mahony
Dr James A O'Mahony
School of Food and Nutritional Sciences, University College Cork
Patvirtintas el. paštas ucc.ie - Pagrindinis puslapis
Pavadinimas
Cituota
Cituota
Metai
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
5672017
Milk proteins
PF Fox, T Uniacke-Lowe, PLH McSweeney, JA O'Mahony, PF Fox, ...
Dairy chemistry and biochemistry, 145-239, 2015
2782015
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
2662016
Composition, physicochemical and sensorial properties of commercial plant-based yogurts
N Grasso, L Alonso-Miravalles, JA O’Mahony
Foods 9 (3), 252, 2020
2222020
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
2202017
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
2172020
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
2022005
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
1792022
Milk proteins: Introduction and historical aspects
JA O’mahony, PF Fox
Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition, 43-85, 2012
1732012
Milk proteins: An overview
DA Goulding, PF Fox, JA O’Mahony
Milk proteins, 21-98, 2020
1562020
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
1542015
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
1432019
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
1422015
Heat-induced changes in milk
PF Fox, T Uniacke-Lowe, PLH McSweeney, JA O'mahony, PF Fox, ...
Dairy chemistry and biochemistry, 345-375, 2015
1342015
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
1332014
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
1232014
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
1162019
Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients
L Alonso-Miravalles, JA O’Mahony
Foods 7 (5), 73, 2018
1102018
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
1092016
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
1062017
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Straipsniai 1–20