Colette Catherine Fagan
Colette Catherine Fagan
Adresă de e-mail confirmată pe reading.ac.uk
Citat de
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Carbon sequestration and the role of biological carbon mitigation: a review
DJ Farrelly, CD Everard, CC Fagan, KP McDonnell
Renewable and sustainable energy reviews 21, 712-727, 2013
Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy
M De Marchi, CC Fagan, CP O’donnell, A Cecchinato, R Dal Zotto, ...
Journal of Dairy Science 92 (1), 423-432, 2009
Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity
T Woodcock, CC Fagan, CP O’Donnell, G Downey
Food and Bioprocess Technology 1, 117-129, 2008
Prediction of moisture, calorific value, ash and carbon content of two dedicated bioenergy crops using near-infrared spectroscopy
CC Fagan, CD Everard, K McDonnell
Bioresource technology 102 (8), 5200-5206, 2011
Prediction of quality parameters of biomass pellets from proximate and ultimate analysis
GD Gillespie, CD Everard, CC Fagan, KP McDonnell
Fuel 111, 771-777, 2013
Prediction of biomass gross calorific values using visible and near infrared spectroscopy
CD Everard, KP McDonnell, CC Fagan
Biomass and Bioenergy 45, 203-211, 2012
The effect of dietary fibre inclusion on milk coagulation kinetics
CC Fagan, CP O’Donnell, PJ Cullen, CS Brennan
Journal of Food Engineering 77 (2), 261-268, 2006
On-line prediction of cheese making indices using backscatter of near infrared light
CC Fagan, M Castillo, CP O’Donnell, DJ O’Callaghan, FA Payne
International Dairy Journal 18 (2), 120-128, 2008
Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking
CC Fagan, M Castillo, FA Payne, CP O’Donnell, M Leedy, ...
Journal of agricultural and food chemistry 55 (22), 8836-8844, 2007
Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation
CC Fagan, M Leedy, M Castillo, FA Payne, CP O’donnell, DJ O’Callaghan
Journal of Food Engineering 83 (1), 61-67, 2007
Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology
CC Fagan, M Castillo, FA Payne, CP O’Donnell, DJ O’Callaghan
Journal of Dairy Science 90 (10), 4499-4512, 2007
Evaluation of infrared techniques for the assessment of biomass and biofuel quality parameters and conversion technology processes: A review
DT Chadwick, KP McDonnell, LP Brennan, CC Fagan, CD Everard
Renewable and Sustainable Energy Reviews 30, 672-681, 2014
Dielectric properties of process cheese from 0.3 to 3 GHz
CD Everard, CC Fagan, CP O’donnell, DJ O’callaghan, JG Lyng
Journal of Food Engineering 75 (3), 415-422, 2006
Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese
CC Fagan, C Everard, CP O’Donnell, G Downey, EM Sheehan, ...
Journal of dairy science 90 (3), 1122-1132, 2007
Process analytical technology for the food industry
CP O'Donnell, C Fagan, PJ Cullen
Springer, 2014
Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis
CD Everard, DJ O’callaghan, CC Fagan, CP O’donnell, M Castillo, ...
Journal of dairy science 90 (7), 3162-3170, 2007
Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making
MJ Mateo, CD Everard, CC Fagan, CP O'Donnell, M Castillo, FA Payne, ...
International Dairy Journal 19 (4), 264-268, 2009
Application of mid‐infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese
CC Fagan, CP O'donnell, DJ O'callaghan, G Downey, EM Sheehan, ...
Journal of food science 72 (3), E130-E137, 2007
Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality
JH Bland, AS Grandison, CC Fagan
Journal of dairy science 98 (1), 1-8, 2015
Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter
MJ Mateo, DJ O'Callaghan, CD Everard, CC Fagan, M Castillo, FA Payne, ...
LWT-Food Science and Technology 42 (5), 950-955, 2009
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