Sweeny Chauhan

Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf

Nora Khaldi, A. Adelfio, Marta Martins, 2021, Food science & nutrition.

Using Peptidomics and Machine Learning to Assess Effects of Drying Processes on the Peptide Profile within a Functional Ingredient

Nora Khaldi, A. Adelfio, A. Wall, 2021 .

TRBP ensures efficient Dicer processing of precursor microRNA in RNA-crowded environments

Chirlmin Joo, C. Joo, Kyu-Hyeon Yeom, 2016, Nature Communications.

RecA filament maintains structural integrity using ATP-driven internal dynamics

C. Joo, Jaeyoung Sung, S. H. Kim, 2017, Science Advances.

Preclinical Evaluation of a Food-Derived Functional Ingredient to Address Skeletal Muscle Atrophy

B. Molloy, Nora Khaldi, A. Adelfio, 2020, Nutrients.

An Artificial-Intelligence-Discovered Functional Ingredient, NRT_N0G5IJ, Derived from Pisum sativum, Decreases HbA1c in a Prediabetic Population

B. Keogh, Aoife Doherty, A. Adelfio, 2021, Nutrients.

TRBP ensures efficient Dicer processing of precursor microRNA in RNA-crowded environments

C. Joo, Kyu-Hyeon Yeom, Inha Heo, 2016, Nature Communications.