Catherine Barry-Ryan

发表

Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review

José M. Barat, Daniel Rico, Ana Belen Martin-Diana, 2007 .

Video : Use of recording technology (digital camera, Galaxy tablets)

Catherine Barry-Ryan, 2014 .

TrackEngage: Tracking Student Engagment in Learning Resources and its Correlation to their Performance

Catherine Barry-Ryan, 2015 .

Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2007 .

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

Catherine Barry-Ryan, Jesus M. Frias, C. Barry‐Ryan, 2008 .

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

Ana Belen Martin-Diana, Catherine Barry-Ryan, Daniel Rico, 2005, Bioscience, biotechnology, and biochemistry.

Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing

Catherine Barry-Ryan, D. O'beirne, C. Barry‐Ryan, 1999 .

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

Catherine Barry-Ryan, D. O'beirne, C. Barry‐Ryan, 1998 .

Efficacy of Steamer Jet-Injection as Alternative to Chlorine in Fresh-Cut Lettuce

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2007 .

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

Catherine Barry-Ryan, Ankit Patras, Mohammad B. Hossain, 2012, Ultrasonics sonochemistry.

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

Ana Belen Martin-Diana, Catherine Barry-Ryan, Jesus M. Frias, 2005 .

Optimisation of Accelerated Solvent Extraction of Antioxidant Compounds from Rosemary (Rosmarinus officinalis L.), Marjoram (Origanum majorana L.) and Oregano (Origanum vulgare L.) Using Response Surface Methodology

Ana Belen Martin-Diana, Catherine Barry-Ryan, Nigel P. Brunton, 2011 .

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

Catherine Barry-Ryan, D. O'beirne, C. Barry‐Ryan, 2000 .

Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables

Ana Belen Martin-Diana, Catherine Barry-Ryan, Jesus M. Frias, 2006 .

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

Ana Belen Martin-Diana, Catherine Barry-Ryan, Jesus M. Frias, 2005 .

Application of Principal Component and Hierarchical Cluster Analysis to Classify Different Spices Based on In Vitro Antioxidant Activity and Individual Polyphenolic Antioxidant Compounds

Ana Belen Martin-Diana, Catherine Barry-Ryan, Ankit Patras, 2011 .

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

Ana Belen Martin-Diana, Catherine Barry-Ryan, Jesus M. Frias, 2006 .

Improvement in Texture Using Calcium Lactate and Heat-Shock Treatments for Stored Ready -to- Eat Carrots

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2007 .

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

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2008 .