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1 . Academic Journal
Cosmetic Formulations from Natural Sources: Safety Considerations and Legislative Frameworks in the European Union
저자
by
Maame Ekua Manful
;
Lubna Ahmed
;
Catherine Barry-Ryan
.
소스
Cosmetics, Vol 11, Iss 3, p 72 (2024)
Open Access (DOAJ)
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5 . Academic Journal
Individual and Combined Antioxidant Activity of Spices and Spice Phenolics
저자
by
Mohammad B. Hossain
;
Lubna Ahmed
;
Anna Belen Martin-Diana
;
Nigel P. Brunton
;
Catherine Barry-Ryan
.
소스
Antioxidants, Vol 12, Iss 2, p 308 (2023)
Open Access (DOAJ)
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7 . Academic Journal
Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds
저자
by
Mohammad B. Hossain
;
Ankit Patras
;
Catherine Barry-Ryan
;
Ana B. Martin-Diana
;
Nigel P. Brunton
.
소스
Journal of Functional Foods, Vol 3, Iss 3, Pp 179-189 (2011)
Full Text (ScienceDirect)
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7 . Academic Journal
Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants
저자
by
Laura Massini
;
Daniel Rico
;
Ana Belen Martín-Diana
;
Catherine Barry-Ryan
.
소스
Beverages, Vol 2, Iss 1, p 4 (2016)
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6 .
The Consumption of Healthy Grains
저자
by
Catherine Barry-Ryan
;
Marco Vassallo
;
Milica Pojić
.
소스
Innovative Processing Technologies for Healthy Grains
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5 .
Impact of cold plasma processing on major peanut allergens
저자
by
Chaitanya Sarangapani
;
Catherine Barry-Ryan
;
Orla J. Cahill
;
Harshitha Venkataratnam
;
Patrick J. Cullen
.
소스
Articles
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-11 (2020)
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7 .
Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education
저자
by
Andrew Moreo
;
Lisa Cain
;
Catherine Barry-Ryan
;
Mark Traynor
;
Roisin Burke
.
소스
Articles
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7 .
Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers
저자
by
Eimear Gallagher
;
Catherine Barry-Ryan
;
Sinead McCarthy
;
Karen Hussey
;
Roisin Burke
, et al.
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Articles
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7 .
Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour
저자
by
Roisin Burke
;
K.A. Millar
;
Eimear Gallagher
;
Catherine Barry-Ryan
;
Sinead McCarthy
, et al.
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Articles
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7 .
Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour
저자
by
Eimear Gallagher
;
K.A. Millar
;
Catherine Barry-Ryan
;
Sinead McCarthy
;
Roisin Burke
, et al.
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Articles
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