PResident's RePORt 2009/2010 - University College Cork

Foreword
UCC at a Glance
Academic Developments
Teaching and Learning
Research
College Reports:
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Sciences
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Medicine and Health
Science, Engineering and
Food Science
Events
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Buildings and Estates
Cork University Press
Finance
Governing Body
IRIS Appendix
174
Institutional Research
Information System
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President’s Report
· Aherne, SA; Jiwan, MA; Daly, T; O’Brien, NM (2009) ‘Geographical Location has Greater Impact on Carotenoid Content and
Bioaccessibility from Tomatoes than Variety’. Plant Foods For Human Nutrition, 64 (4):250-256.
· Branch, TP; Browne, JE; Campbell, JD; Siebold, R; Freedberg, HI; Arendt, EA; Lavoie, F; Neyret, P; Jacobs, CA (2009)
‘Rotational laxity greater in patients with contralateral anterior cruciate ligament injury than healthy volunteers. Knee Surg
Sports Traumatol Arthrosc’. Knee Surg Sports Traumatol Arthrosc.
· Chevalier, F; Kelly, AL (2010) ‘Proteomic Quantification of Disulfide-Linked Polymers in Raw and Heated Bovine Milk’. Food
Chemistry, 58:7437-7444.
· Ciron, CIE; Gee, VL; Kelly, AL; Auty, MAE (2010) ‘Comparison of the effects of high-pressure microfluidization and
conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts’.
International Dairy Journal, 20:314-320.
· Connolly, A; Hearty, A; Nugent, A; McKevitt, A; Boylan, E; Flynn, A; Gibney, MJ (2010) ‘Pattern of intake of food additives
associated with hyperactivity in Irish children and teenagers’. Food Additives and Contaminants Part A-Chemistry Analysis
Control Exposure & Risk Assessment, 27:447-456.
· Corti, HR; Angell, CA; Auffret, T; Levine, H; Buera, MP; Reid, DS; Roos, YH; Slade, L (2010) ‘Empirical and theoretical
models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems
(IUPAC Technical Report)’. Pure and Applied Chemistry, 82:1065-1097.
· Daly, Trevor; Jiwan, Marvin A; O’Brien, Nora M; Aherne, S Aisling (2010) ‘Carotenoid Content of Commonly Consumed
Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model’. Plant Foods For Human Nutrition, 65
(2):164-169.
· Daly, Trevor; Ryan, Eileen; Aherne, S. Aisling; O’Grady, Michael N; Hayes, Jenny; Allen, Paul; Kerry, Joseph P; O’Brien, Nora
M (2010) ‘Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and
Caco-2 cell model system’. Food Research International, 43 (3):753-760.
· Dissanayake, M; Kelly, AL; Vasiljevic, T (2010) ‘Gelling Properties of Microparticulated Whey Proteins’. Food Chemistry,
58:6825-6832.
· Flynn, A; Hirvonen, T; Mensink; GB, Ocke, MC; Serra-Majem, L; Stos, K; Szponar, L; Tetens, I; Turrini, A; Fletcher, R;
Wildemann, T (2009) ‘Intake of selected nutrients from foods, from fortification and from supplements in various European
countries’. Food & nutrition research, 53 (Suppl 1):1-51.
· Foley, David A; O’Callaghan, Yvonne; O’Brien, Nora M; McCarthy, Florence O; Maguire, Anita R (2010) ‘Synthesis and
Characterization of Stigmasterol Oxidation Products’. Journal of agricultural and food chemistry, 58 (2):1165-1173.
· Galle, S; Schwab, C; Arendt, E; Ganzle, M (2010) ‘Exopolysaccharide-forming Weissella strains as starter cultures for
sorghum and wheat sourdoughs. J Agric Food Chem’. J Agric Food Chem, 58 (9):5834-41.
· Hil,l TR; Cotter, AA; Mitchell, S; Boreham, CA; Dubitzky, W; Murray, L; Strain, JJ; Flynn, A; Robson, PJ; Wallace, JM; Kiely,
M; Cashman, KD (2010) ‘Vitamin D status and parathyroid hormone relationship in adolescents and its association with
bone health parameters: analysis of the Northern Ireland Young Heart’s Project’. Osteoporosis international: a journal
established as result of cooperation between the European Foundation for Osteoporosis and the National Osteoporosis
Foundation of the USA, 21 (4):695-700.
· Hubner, F; Arendt, EK (2010) ‘Studies on the Influence of Germination Conditions on Protein Breakdown in Buckwheat and
Oats’. Journal of The Institute of Brewing, 116:3-13.
· Hubner, F; O’Neil, T; Cashman, KD; Arendt, EK (2010) ‘The influence of germination conditions on beta-glucan, dietary fibre
and phytate during the germination of oats and barley’. European Food Research and Technology, 231:27-35.
· Huttner, EK; Arendt, EK (2010) ‘Recent advances in gluten-free baking and the current status of oats’. Trends In Food
Science & Technology, 21:303-312.
· Huttner, EK; Dal Bello, F; Arendt, EK (2010) ‘Fundamental study on the effect of hydrostatic pressure treatment on the
bread-making performance of oat flour’. European Food Research and Technology, 230:827-835.
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