Chemistry & Technology
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Properties of nano-fibrillar whey proteins – 5607
1 March 2010
Artisan food technologist support to the dairy and meat sectors – 5853
31 December 2009
Novel Gel-encapsulation Technology – 5457
31 December 2009
Biologically active complexes of bovine milk proteins – 5452
31 December 2009
Engineering of high quality gluten-free breads – 5472
31 March 2009
Proteome analysis to improve meat tenderness – 5422
31 March 2009
Characterisation and enrichment of “buttermilk” fat globule membrane (MFGM) composition using novel technologies – 5552
31 March 2009
New and rapid methods for evaluating the baking characteristics of Irish grown wheat varieties – 5412
31 January 2009
Technological advances in spray drying of functional ingredients for automated beverage – 5435
1 September 2008
Assessment of DNA markers for meat quality traits in Irish beef and pork – 5421
31 July 2008