Brewer's spent grain as a functional ingredient for breadsticks
Ktenioudaki, Anastasia, Chaurin, Valérie, Reis, Sofia F., Gallagher, Eimear
Published in International journal of food science & technology (01.08.2012)
Published in International journal of food science & technology (01.08.2012)
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Journal Article
Recent advances in the development of high-fibre baked products
Ktenioudaki, Anastasia, Gallagher, Eimear
Published in Trends in food science & technology (01.11.2012)
Published in Trends in food science & technology (01.11.2012)
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Journal Article
Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads
Ktenioudaki, Anastasia, Alvarez-Jubete, Laura, Smyth, Thomas J., Kilcawley, Kieran, Rai, Dilip K., Gallagher, Eimear
Published in Food research international (01.07.2015)
Published in Food research international (01.07.2015)
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Journal Article
Blueberry supply chain: Critical steps impacting fruit quality and application of a boosted regression tree model to predict weight loss
Ktenioudaki, Anastasia, O'Donnell, Colm P., Emond, Jean Pierre, do Nascimento Nunes, M. Cecilia
Published in Postharvest biology and technology (01.09.2021)
Published in Postharvest biology and technology (01.09.2021)
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Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]
Carthy, Ultan Mc, Uysal, Ismail, Badia-Melis, Ricardo, Mercier, Samuel, O'Donnell, Colm, Ktenioudaki, Anastasia
Published in Trends in food science & technology (01.05.2022)
Published in Trends in food science & technology (01.05.2022)
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Journal Article
Corrigendum to “Modelling the biochemical and sensory changes of strawberries during storage under diverse relative humidity conditions” [Postharvest Biol. Technol. 154 (2019) 148–158]
Ktenioudaki, Anastasia, O’Donnell, Colm P., Cecilia do Nascimento Nunes, M.
Published in Postharvest biology and technology (01.07.2022)
Published in Postharvest biology and technology (01.07.2022)
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Journal Article
The effect of different mixing processes on dough extensional rheology and baked attributes: Effects of mixing processes on dough properties
Ktenioudaki, Anastasia, Butler, Francis, Gallagher, Eimear
Published in Journal of the science of food and agriculture (01.09.2010)
Published in Journal of the science of food and agriculture (01.09.2010)
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SYSTEM AND METHOD FOR ESTIMATING SPECTRAL RESIDUAL VIABILITY OF A FOOD PRODUCT
ESQUERRE FERNANDEZ, Carlos Alberto, EMOND, Jean Pierre, O'DONNELL, Colm, DO NASCIMENTO NUNES, Maria Cecilia, KTENIOUDAKI, Anastasia, BADIA-MELIS, Ricardo, MCCARTHY, Ultan
Year of Publication 25.07.2024
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Year of Publication 25.07.2024
Patent
Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads
Ktenioudaki, Anastasia, Laura Alvarez-JubeteauthorSchool of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland, Thomas J. SmythauthorFood Bioscience Department, Teagasc Food Research Centre, Ashtown, Dublin 15, IrelandDepartment of Life Sciences, Institute of Technology Sligo, Co. Sligo, Ireland, Kieran KilcawleyauthorFood Bioscience Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, Dilip K. RaiauthorFood Bioscience Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland, Eimear GallagherauthorFood Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
Year of Publication 2015
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Year of Publication 2015
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