Gerard Downey
Gerard Downey
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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
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
Breaking with trends in pre-processing?
J Engel, J Gerretzen, E Szymańska, JJ Jansen, G Downey, L Blanchet, ...
TrAC Trends in Analytical Chemistry 50, 96-106, 2013
Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure− Quality Relationships− A …
R Karoui, G Downey, C Blecker
Chemical reviews 110 (10), 6144-6168, 2010
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées
A Patras, N Brunton, S Da Pieve, F Butler, G Downey
Innovative food science & emerging technologies 10 (1), 16-22, 2009
Multivariate class modeling for the verification of food-authenticity claims
P Oliveri, G Downey
TrAC Trends in Analytical Chemistry 35, 74-86, 2012
Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the Eastern Mediterranean by visible and near-infrared spectroscopy
G Downey, P McIntyre, AN Davies
Journal of Agricultural and Food chemistry 50 (20), 5520-5525, 2002
Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on< i> in vitro</i> antioxidant activity
A Patras, NP Brunton, G Downey, A Rawson, K Warriner, G Gernigon
Journal of Food Composition and Analysis 24 (2), 250-256, 2011
Hyperspectral imaging combined with principal component analysis for bruise damage detection on white mushrooms (Agaricus bisporus)
AA Gowen, CP O'Donnell, M Taghizadeh, PJ Cullen, JM Frias, G Downey
Journal of Chemometrics 22 (3‐4), 259-267, 2008
Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data
G Downey, K Hussey, J Daniel Kelly, TF Walshe, PG Martin
Food Chemistry 91 (2), 347-354, 2005
Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics
G Downey
TrAC Trends in Analytical Chemistry 17 (7), 418-424, 1998
Near-and mid-infrared spectroscopies in food authentication: coffee varietal identification
G Downey, R Briandet, RH Wilson, EK Kemsley
Journal of agricultural and food chemistry 45 (11), 4357-4361, 1997
Preventing over‐fitting in PLS calibration models of near‐infrared (NIR) spectroscopy data using regression coefficients
AA Gowen, G Downey, C Esquerre, CP O'Donnell
Journal of Chemometrics 25 (7), 375-381, 2011
Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm
CE Byrne, G Downey, DJ Troy, DJ Buckley
Meat Science 49 (4), 399-409, 1998
Prediction of beef eating quality from colour, marbling and wavelet texture features
P Jackman, DW Sun, CJ Du, P Allen, G Downey
Meat science 80 (4), 1273-1281, 2008
A review of near infrared spectroscopy in muscle food analysis: 2005–2010
J Weeranantanaphan, G Downey, P Allen, DW Sun
Journal of Near Infrared Spectroscopy 19 (2), 61-104, 2011
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 (2), 117-129, 2008
Better quality food and beverages: the role of near infrared spectroscopy
T Woodcock, G Downey, CP O’Donnell
Journal of Near Infrared Spectroscopy 16 (1), 1-29, 2008
Review: Authentication of food and food ingredients by near infrared spectroscopy
G Downey
Journal of Near Infrared Spectroscopy 4 (1), 47-61, 1997
Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics
JFD Kelly, G Downey, V Fouratier
Journal of agricultural and food chemistry 52 (1), 33-39, 2004
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