C. 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 .

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 .

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients.

C. Barry‐Ryan, P. Bourke, J. Gutiérrez, 2008, International journal of food microbiology.

Essential Oils for the Treatment of Fruit and Vegetables

C. Barry‐Ryan, P. Bourke, C. Barry-Ryan, 2012 .

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Róisín M. Burke, R. Burke, C. Barry‐Ryan, 2019, Journal of Food Composition and Analysis.

Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

C. Barry‐Ryan, A. Martín-Diana, D. Rico, 2015, Journal of Material Cycles and Waste Management.

Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland

Róisín M. Burke, C. Gilsenan, C. Barry‐Ryan, 2012 .

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 .

Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

Róisín M. Burke, Lisa N. Cain, M. Traynor, 2020, Journal of Culinary Science & Technology.

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.

ARROW@TU Dublin ARROW@TU Dublin

C. Barry‐Ryan, A. Belén, A. Martín-Diana, 2022 .

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 .

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 .

THE EXTRACTION OF GELATINE FROM MACKEREL (Scomber scombrus)HEADS WITH THE USE OF DIFFERENT ORGANIC ACIDS

C. Barry‐Ryan, A. Martín-Diana, D. Rico, 2011 .

Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage

C. Barry‐Ryan, A. Martín-Diana, D. Rico, 2013 .

Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment

C. Barry‐Ryan, A. Martín-Diana, D. Rico, 2012, Food and Bioprocess Technology.

The effect of delactosed whey permeate on phytochemical content of canned tomatoes.

C. Barry‐Ryan, A. Patras, A. Martín-Diana, 2012, Food chemistry.

The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries

C. Barry‐Ryan, A. Martín-Diana, D. Rico, 2012 .

Optimization of application of delactosed whey permeate treatment to extend the shelf life of fresh-cut tomato using response surface methodology.

C. Barry‐Ryan, A. Martín-Diana, D. Rico, 2011, Journal of agricultural and food chemistry.

The Antioxidant Properties of Whey Permeate Treated Fresh-Cut Tomatoes

A. Martín-Diana, D. Rico, Lubna Ahmed, 2011 .

New Approach Methodologies (NAMs) for safety testing of complex food matrices: A review of status, considerations, and regulatory adoption

Lubna Ahmed, Maame Ekua Manful, C. Barry-Ryan, 2023, Trends in Food Science & Technology.

Title : “ The anti-microbial efficacy of plant essential oil combinations 2 and interactions with food ingredients ” 3 4

C. Barry‐Ryan, P. Bourke, C. Barry-Ryan, 2016 .

Use of Fourier transform infrared spectroscopy and chemometric data analysis to evaluate damage and age in mushrooms (Agaricus bisporus) grown in Ireland.

G. Downey, A. Gowen, A. O’Gorman, 2010, Journal of agricultural and food chemistry.

Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components.

C. Barry‐Ryan, P. Bourke, J. Gutiérrez, 2009, Food microbiology.

Green Tea Extract as a Natural Antioxidant to Extend the Shelf-life of Fresh-cut Lettuce

C. Barry‐Ryan, A. Martín-Diana, D. Rico, 2008 .

Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce

J. Barat, C. Barry‐Ryan, J. Frias, 2008 .

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

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

The Use of Mild Heat Treatment for Fruit and Vegetable Processing

C. Barry‐Ryan, C. Barry-Ryan, 2012 .

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

C. Barry‐Ryan, P. Bourke, J. Lonchamp, 2009 .

Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Róisín M. Burke, A. Genovese, N. Caporaso, 2016 .

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins.

Róisín M. Burke, A. Genovese, N. Caporaso, 2016, Food & function.

Formation and Stability of an Oil in Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower Oil

Róisín M. Burke, M. Traynor, R. Burke, 2013 .

Characterization of phenolic composition in Lamiaceae spices by LC-ESI-MS/MS.

N. Brunton, D. Rai, Mohammad B Hossain, 2010, Journal of agricultural and food chemistry.

Evaluation and identification of markers of damage in mushrooms (Agaricus bisporus) postharvest using a GC/MS metabolic profiling approach

C. Barry‐Ryan, A. O’Gorman, J. Frías, 2012, Metabolomics.