Colm O'Donnell
Colm O'Donnell
Head UCD School of Biosystems & Food Engineering, University College Dublin
Verified email at ucd.ie - Homepage
TitleCited byYear
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
9882007
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
7732010
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
5612009
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
5352006
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
2652008
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
2632010
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
2462014
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
2402010
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
2032009
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
1962010
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
1892012
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
1852013
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
1722008
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
1692010
Effect of sonication on retention of anthocyanins in blackberry juice
BK Tiwari, CP O’Donnell, PJ Cullen
Journal of Food Engineering 93 (2), 166-171, 2009
1482009
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
1452011
Applications of thermal imaging in food quality and safety assessment
AA Gowen, BK Tiwari, PJ Cullen, K McDonnell, CP O'Donnell
Trends in food science & technology 21 (4), 190-200, 2010
1452010
Colour degradation and quality parameters of sonicated orange juice using response surface methodology
BK Tiwari, K Muthukumarappan, CP O'donnell, PJ Cullen
LWT-Food Science and Technology 41 (10), 1876-1883, 2008
1422008
Anthocyanin and ascorbic acid degradation in sonicated strawberry juice
BK Tiwari, CP OʼDonnell, A Patras, PJ Cullen
Journal of Agricultural and Food Chemistry 56 (21), 10071-10077, 2008
1422008
Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice
BK Tiwari, CP O'Donnell, K Muthukumarappan, PJ Cullen
LWT-Food Science and Technology 42 (3), 700-704, 2009
1382009
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