PResident's RePORt 2009/2010 - University College Cork

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IRIS Appendix
175
Institutional Research
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President’s Report
· Huttner, EK; Dal Bello, F; Arendt, EK (2010) ‘Identification of lactic acid bacteria isolated from oat sourdoughs and
investigation into their potential for the improvement of oat bread quality’. European Food Research and Technology,
230:849-857.
· Jiwan, MA; Duane, P; O’Sullivan, L; O’Brien, NM; Aherne, SA (2010) ‘Content and bioaccessibility of carotenoids from
organic and non-organic baby foods’. Rna-A Publication of The Rna Society, 23:346-352.
· Klose, C; Thiele, F; Arendt, EK (2010) ‘Changes in the Protein Profile of Oats and Barley During Brewing and Fermentation’.
Journal of The American Society of Brewing Chemists, 68:119-124.
· Liskova, K; Kelly, AL; O’Brien, N; Brodkorb, A (2010) ‘Effect of Denaturation of alpha-Lactalbumin on the Formation of
BAMLET (Bovine alpha-Lactalbumin Made Lethal to Tumor Cells)’. Food Chemistry, 58:4421-4427.
· Mauch, A; Dal Bello, F; Coffey, A; Arendt, EK (2010) ‘The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of
Fusarium culmorum and other common Fusarium species found on barley’. International journal of food microbiology, 141
(1-2):116-121.
· Mauch, A; Dal Bello, F; Coffey, A; Arendt, EK (2010) ‘The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of
Fusarium culmorum and other common Fusarium species found on barley. Int J Food Microbiol’. Int J Food Microbiol, 141
(1-2):116-21.
· Moroni, AV; Arendt, EK; Morrissey, JP; Dal Bello, F (2010) ‘Development of buckwheat and teff sourdoughs with the use of
commercial starters’. Int J Food Microbiol, 142 (1-21-2):142-8142.
· Moroni, AV; Arendt, EK; Morrissey, JP; Dal Bello, F (2010) ‘Development of buckwheat and teff sourdoughs with the use of
commercial starters’. Int J Food MicrobiolInt J Food MicrobiolInt J Food Microbiol, 142 (1-21-2):142-8142.
· Moroni, AV; Arendt, EK; Morrissey, JP; Dal Bello, F (2010) ‘Development of buckwheat and teff sourdoughs with the use of
commercial starters’. International journal of food microbiology, 142 (1-2):142-148.
· Moroni, AV; Dal Bello, F; Arendt, EK (2009) ‘Sourdough in gluten-free bread-making: an ancient technology to solve a novel
issue?’. Food Microbiology, 26 (7):676-684.
· Moroni, AV; Dal Bello, F; Arendt, EK (2009) ‘Sourdough in gluten-free bread-making: an ancient technology to solve a novel
issue?. Food Microbiol’. Food Microbiol, 26 (7):676-84.
· Moroni, AV; Iametti, S; Bonomi, F; Arendt, EK; Dal Bello, F (2010) ‘Solubility of proteins from non-gluten cereals: A
comparative study on combinations of solubilising agents’. Food Chemistry, 121:1225-1230.
· O’Regan, Jonathan; Mulvihill, Daniel M (2010) ‘Heat stability and freeze thaw stability of oil in water emulsions stabilized by
sodium caseinate-maltodextrin conjugates’. Food Chemistry, 119:182-190.
· O’Regan, Jonathan; Mulvihill, Daniel M (2010) ‘Sodium caseinate-maltodextrin conjugate hydrolysates: Preparation,
characterisation and some functional properties’. Food Chemistry, 123:21-31.
· O’Regan, Jonathan; Mulvihill, Daniel M (2010) ‘Sodium caseinate-maltodextrin conjugate stabilized double emulsions:
encapsulation and stability’. Food Research International, 43:224-231.
· O’Sullivan, L; Galvin, K; Aherne, SA; O’Brien, NM (2010) ‘Effects of cooking on the profile and micellarization of 9-cis-,
13-cis- and all-trans-beta-carotene in green vegetables’. Food Research International, 43:1130-1135.
· O’Sullivan, L; Jiwan, MA; Daly, T; O’Brien, NM; Aherne, SA (2010) ‘Bioaccessibility, Uptake, and Transport of Carotenoids
from Peppers (Capsicum Spp.) Using the Coupled in Vitro Digestion and Human Intestinal Caco-2 Cell Model’. Food
Chemistry, 58:5374-5379.
· Phelan, M; Aherne, SA; O’Sullivan, D; FitzGerald, RJ; O’Brien, NM (2010) ‘Growth inhibitory effects of casein hydrolysates
on human cancer cell lines’. The Journal of dairy research, 77:176-182.
· Phelan, Martha; Aherne, Aisling; FitzGerald, Richard J; O’Brien, Nora M (2009) ‘Casein-derived bioactive peptides:
Biological effects, industrial uses, safety aspects and regulatory status’. International Dairy Journal, 19 (11):643-654.
· Renzetti, S; Courtin, CM; Delcour, JA; Arendt, EK (2010) ‘Oxidative and proteolytic enzyme preparations as promising
improvers for oat bread formulations: Rheological, biochemical and microstructural background’. Food Chemistry,
119:1465-1473.
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