Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
Grasso, N., Roos, Y.H., Crowley, S.V., Arendt, E.K., O'Mahony, J.A.
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
Get full text
Journal Article
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese
Grasso, N., Bot, F., Roos, Y.H., Crowley, S.V., Arendt, E.K., O'Mahony, J.A.
Published in Current research in food science (01.01.2022)
Published in Current research in food science (01.01.2022)
Get full text
Journal Article
The effects of cow genetic group on the density of raw whole milk
Parmar, P., Lopez-Villalobos, N., Tobin, J.T., Murphy, E., Buckley, F., McDonagh, A., O’Mahony, J.A., Crowley, S.V., Kelly, A.L., Shalloo, L.
Published in Irish journal of agricultural and food research (01.01.2020)
Published in Irish journal of agricultural and food research (01.01.2020)
Get full text
Journal Article
Physicochemical properties of plant-based cheese alternatives fortified with calcium
Grasso, N., Roos, Y.H., Crowley, S.V., O'Mahony, J.A.
Published in Food science & technology (01.02.2024)
Published in Food science & technology (01.02.2024)
Get full text
Journal Article
COLLOIDAL, TRIBOLOGICAL AND SENSORY PROPERTIES OF ORAL NUTRITIONAL SUPPLEMENTS
Bot, F, Crowley, S.V, O'Sullivan, J.J, O'Sullivan, M.G, O'Mahony, J.A
Published in Italian journal of food science (01.10.2020)
Published in Italian journal of food science (01.10.2020)
Get full text
Journal Article