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Recent Publications

van de Langerijt, TM, O'Callaghan, YC, Tzima, K, Lucey, A, O'Brien, NM, O'Mahony, JA, Rai, DK, Crowley, SV.  The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages (2023) International Journal of Dairy Technology, https://doi.org/10.1111/1471-0307.12987 

Heffernan, S, Giblin, L, O'Brien, N. Assessment of the biological activity of fish muscle protein hydrolysates using in vitro model systems (2021) Food Chemistry, https://doi.org/10.1016/j.foodchem.2021.129852.

O'Callaghan, YC, Shevade, AV, Guinee, TP, O'Connor, TP, O'Brien, NM. Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products (2019) Food Chemistry, https://doi.org/10.1016/j.foodchem.2018.11.026.

School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork

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