| 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 | 213 | 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 | 177 | 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 | 152 | 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 | 118 | 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 | 95 | 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 | 87 | 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 | 83 | 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 | 74 | 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 | 71 | 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 | 70 | 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 | 69 | 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 | 68 | 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 | 65 | 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 | 61 | 2007 |
| Process analytical technology for the food industry CP O'Donnell, C Fagan, PJ Cullen Springer, 2014 | 54 | 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 | 45 | 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 | 44 | 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 | 44 | 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 | 36 | 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 | 36 | 2009 |
Colm O'DonnellFull Professor, UCD School of Biosystems & Food Engineering, University College DublinAdresă de e-mail confirmată pe ucd.ie
