Colm O'Donnell
Colm O'Donnell
Full Professor, UCD School of Biosystems & Food Engineering, University College Dublin
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Hyperspectral imaging–an emerging process analytical tool for food quality and safety control
AA Gowen, CP O'Donnell, PJ Cullen, G Downey, JM Frias
Trends in food science & technology 18 (12), 590-598, 2007
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
A Patras, NP Brunton, C O'Donnell, BK Tiwari
Trends in Food Science & Technology 21 (1), 3-11, 2010
Application of natural antimicrobials for food preservation
BK Tiwari, VP Valdramidis, CP O’Donnell, K Muthukumarappan, P Bourke, ...
Journal of agricultural and food chemistry 57 (14), 5987-6000, 2009
Recent technological advances for the determination of food authenticity
LM Reid, CP O'donnell, G Downey
Trends in food science & technology 17 (7), 344-353, 2006
Applications of cold plasma technology in food packaging
SK Pankaj, C Bueno-Ferrer, NN Misra, V Milosavljević, CP O'donnell, ...
Trends in Food Science & Technology 35 (1), 5-17, 2014
Application of novel extraction technologies for bioactives from marine algae
SU Kadam, BK Tiwari, CP O’Donnell
Journal of agricultural and food chemistry 61 (20), 4667-4675, 2013
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
AO Adekunte, BK Tiwari, PJ Cullen, AGM Scannell, CP O’donnell
Food chemistry 122 (3), 500-507, 2010
Effect of ultrasonic processing on food enzymes of industrial importance
CP O’donnell, BK Tiwari, P Bourke, PJ Cullen
Trends in food science & technology 21 (7), 358-367, 2010
Effect of ultrasound processing on anthocyanins and color of red grape juice
BK Tiwari, A Patras, N Brunton, PJ Cullen, CP O’donnell
Ultrasonics sonochemistry 17 (3), 598-604, 2010
Extraction, structure and biofunctional activities of laminarin from brown algae
SU Kadam, BK Tiwari, CP O'Donnell
International Journal of Food Science & Technology 50 (1), 24-31, 2015
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
BK Tiwari, CP O'donnell, PJ Cullen
Trends in Food Science & Technology 20 (3-4), 137-145, 2009
Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology
MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ...
Ultrasonics sonochemistry 19 (3), 582-590, 2012
Application of ozone in grain processing
BK Tiwari, CS Brennan, T Curran, E Gallagher, PJ Cullen, CP O'Donnell
Journal of cereal science 51 (3), 248-255, 2010
Recent applications of chemical imaging to pharmaceutical process monitoring and quality control
AA Gowen, CP O’donnell, PJ Cullen, SEJ Bell
European journal of pharmaceutics and biopharmaceutics 69 (1), 10-22, 2008
Global food security–Issues, challenges and technological solutions
U Mc Carthy, I Uysal, R Badia-Melis, S Mercier, C O'Donnell, ...
Trends in Food Science & Technology 77, 11-20, 2018
Effects of sonication on the kinetics of orange juice quality parameters
BK Tiwari, K Muthukumarappan, CP O’donnell, PJ Cullen
Journal of Agricultural and Food Chemistry 56 (7), 2423-2428, 2008
Effect of thermosonication on bioactive compounds in watermelon juice
A Rawson, BK Tiwari, A Patras, N Brunton, C Brennan, PJ Cullen, ...
Food Research International 44 (5), 1168-1173, 2011
Ultrasound technology for food fermentation applications
KS Ojha, TJ Mason, CP O’Donnell, JP Kerry, BK Tiwari
Ultrasonics sonochemistry 34, 410-417, 2017
Terahertz time domain spectroscopy and imaging: Emerging techniques for food process monitoring and quality control
AA Gowen, C O’Sullivan, CP O’Donnell
Trends in Food Science & Technology 25 (1), 40-46, 2012
Laminarin from Irish Brown Seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound Assisted Extraction, Characterization and Bioactivity
SU Kadam, CP O’Donnell, DK Rai, MB Hossain, CM Burgess, D Walsh, ...
Marine drugs 13 (7), 4270-4280, 2015
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