UCD Research: Agriculture & Food Science

People

Dr Nigel Patrick Brunton BSc MSc PhD

Contact Details

Title	Letcurer
Address	School of Agriculture & Food Science S0.12 Science Centre South University College Dublin Belfield Dublin 4
Telephone:	003537162807

Biography:

Dr. Nigel Brunton has an MSc and PhD from the School of Agriculture and Food at University College Dublin. Dr. Brunton's PhD was concerned aroma volatiles in turkey muscle. In 2005 Dr. Nigel Brunton was appointed as a Research Officer in the Prepared Foods Department at the Teagasc (the Irish Food and Agricultural Development Authority). In Teagasc Dr. Brunton's primary role was in the area of phytochemicals and recovery of valuable compounds from food waste. In 2008 Dr. Brunton was appointed as a senior research officer in the role of natural product chemist and in 2010 was instrumental in the design and development of a new nutraceutical facility at the Teagasc Ashtown site. Dr. Brunton is currently an acting partner in 5 nationally funded research projects. Dr. Brunton was also a Work package leader in the MI/DAFF funded marine functional food Research Initiative and a principal investigator in the Irish Phytochemical Food Network dedicated to tracing levels of phytochemicals from farm to fork. He has published ninety A1 peer reviewed publications in recognised journals and has 10 years experience in a food research. In February of 2012 Dr. Brunton re-joined the School of Agriculture and Food in UCD.

Research Interests

Dr. Brunton's Research Interests include:

Factors affecting the phytochemical content of processed plant foods
Phytochemicals analysis
Naturla Product Chemistry
Natural Product Synthesis
Instrumental sensory analysis of meats and plant foods
Solid phase microextraction
Acrylamide in starchy plant foods
Polyacetylenes
Polyphenols
Glucosinolates
Antioxidants
Novel and non-thermal processing techniques

Research Projects

Sponsor : University College Dublin (UCD)
Title : The effect of inclusion of Thymus mastichina (marjoram) in the diet of dairy sheep on the composition and biological activity of ovine dairy products
Start Date / End Date : 01-MAY-12 / 31-OCT-13

Books

Brunton, N., Gormley, T.R., Butler, F. & Cummins, E.; (2005) Status report on acrylamide in potato products. : Teagasc Press. [Details]

Brunton, N., R. Gormley, F. Butler, E. Cummins, M.Danaher, M, O'Keefe; (2006) Acrylamide Formation in potato products. Ireland: Tgc. [Details]

Book Chapters

Brunton, N.P., D.A. Cronin, F.J. Monahan, and R. Durcan; (2000) 'Effect of post-mortem ageing prior to cooking on lipid oxidation in cooked turkey' In: P. Schieberle and K-H. Engel (eds). Frontiers of Flavour Science. Garching, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie. [Details]

Brunton, N.P., D.A. Cronin, F.J. Monahan and R. Durcan; (2000) 'Effect of post-mortem ageing prior to cooking on lipid oxidation in cooked turkey' In: Schieberle, P. and KH. Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching (eds). Frontiers of Flavour Science. [Details]

Peer Reviewed Journals

Brunton, N.P., D.A. Cronin, F.J. Monahan, and R. Durcan; (2000) 'Influence of post-slaughter holding time on lipid oxidation in cooked turkey'. Irish Journal of Agriculture and Food Research, 39 (1). [Details]

Brunton, N.P., Cronin, D.A., Monahan, F.J., and Durcan, R.; (2000) 'A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey'. Food Chemistry, 68 (3):339-345. [Details]

Brunton N.P., D.A.Cronin , F.J.Monahan and R.Durcan; (2000) 'Influence of post-slaughter holding time on lipid oxidation in cooked turkey'. Irish Journal of Agriculture and Food Research, 39 . [Details]

Brunton N.P., D.A.Cronin, F.J. Monahan, and R.Durcan,; (2000) 'A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey '. Food Chemistry, 68 :339-345. [Details]

Brunton, N.P., D.A. Cronin, F.J. Monahan, and G. Quinn,; (2001) 'Effect of cooling regimes on the development of lipid oxidation in cooked turkey breast muscle'. Irish Journal of Agriculture and Food Research, 40 (1). [Details]
Brunton, N.P., Cronin, D.A., and Monahan, F.J.; (2001) 'The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey meat'. Flavour and Fragrance Journal, 16 :294-302. [Details]
Brunton N.P , D.A.Cronin, and F.J. Monahan (). Flavour and Fragrance Journal, : -.; (2001) 'The effects of temperature and pressure on the performance of Carboxen/ PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast'. Flavour and Fragrance Journal, 16 :294-302. [Details]
Brunton N.P., D.A.Cronin ,F.J. Monahan and G. Quinn (2001). Irish Journal of Agricultural and Food Research, : .; (2001) 'Effect of cooling regimes on the development of lipid oxidation in cooked turkey breast muscle'. Irish Journal of Agriculture and Food Research, 40 (138). [Details]
Brunton, N.P., Cronin, D.A., and Monahan, F.J.; (2001) 'The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey meat'. Flavour and Fragrance Journal, 16 :294-302. [Details]
Brunton, N.P., D.A. Cronin, and F.J. Monahan,; (2002) 'Volatile components associated with freshly cooked and oxidised off-flavours in turkey breast meat'. Flavour and Fragrance Journal, 17 :327-334. [Details]
Brunton, N.P., D.A. Cronin and F.J. Monahan; (2002) 'The effect of oxygen exclusion during cooling of cooked turkey breast on development of lipid oxidation in the stored product'. Journal of Science and Food Agriculture, 82 :1044-1049. [Details]
Brunton N.P., D.A.Cronin and F.J. Monahan; (2002) 'The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product'. Journal of the Science of Food and Agriculture, 82 :1044-1049. [Details]
Brunton N.P., D.A.Cronin and F.J. Monahan; (2002) 'Volatile components associated with freshly cooked and oxidised off-flavours in turkey breast meat'. Flavour and Fragrance Journal, 17 :327-334. [Details]
Zhang, L,Lyng, JG,Brunton, N,Morgan, D,McKenna, B; (2004) 'Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 degrees C'. Meat Sci, 68 :173-184. [DOI] [Details]
Zhang, L, Lyng, JG, Brunton, N, Morgan, D, McKenna, B, ; (2004) 'Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 degrees C'. Meat Science, 68 (2):173-184. [Details]
Zhang L, Lyng JG, Brunton N, Morgan D and McKenna B; (2004) 'Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 degrees C'. MEAT SCIENCE, 68 (3):173-184. [Details]
Lyng, J.G., Zhang, L. & Brunton, N.P.; (2005) 'A Survey of the Dielectric Properties of Meats and Ingredients used in Meat Product Manufacture'. Meat Science, 69 :589-602. [Details]
Brunton, N.P., Lyng, J.G., Zhang, L. and Jacquier, J.C. ; (2006) 'The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 degrees C'. MEAT SCIENCE, 72 (2):236-244. [Details]
McKenna, BM; Lyng, J; Brunton, N; Shirsat, N; ; (2006) 'Advances in radio frequency and ohmic heating of meats'. Journal of Food Engineering, 77 (2):215-229. [Details]
Brunton, N.P., Lyng, J.G., Zhang, L. and Jacquier, J.C. ; (2006) 'The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 degrees C'. Meat Science, 72 (2):236-244. [Details]
Zhang, L., Lyng, J.G. and Brunton, N.P.; (2006) 'Quality of Radio Frequency Heated Pork Leg and Shoulder Ham'. Journal of Food Engineering, 75 (2):275-287. [Details]
Brunton, N.P., Gormley, T.R. and Murray, B.; (2007) 'Use of alditol acetate derivitisation for the analysis of reducing sugars in potato tubers'. Food Chemistry, 104 :398-402. [Details]
Brunton, N.P., Gormley, T.R., Butler, F., Cummins, E., Danagher, M., Minahan, M. and O'Keeffe, M.; (2007) 'A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in french fries'. Lwt-Food Science and Technology, 40 :1601-1609. [Details]
Zhang, L., Lyng, J.G., Brunton, N.P.; (2007) 'The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating'. Journal of Food Engineering, 80 (1):142-151. [Details]
Brunton, N. P., Gormley, R., Butler, F., Cummins, E., Danaher, M., Minihan, M. and O'Keeffe, M.; (2007) 'A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries'. Lebensmittel-Wissenschaft Und-Technologie, 40 (9):1601-1609. [Details]
Cummins, E., Butler, F., Gormley, T.R. and Brunton, N.; (2008) 'A methodology for evaluating the formation and human exposure to acrylamide through fried potato crisps'. Lwt-Food Science and Technology, 41 (5):854-867. [Details]
Cummins, E.,Butler, F.,Gormley, R.,Brunton, N.; (2008) 'A methodology for evaluating the formation and human exposure to acrylamide through fried potato crisps'. Lwt-Food Science and Technology, 41 (5):854-867. [Details]
Patras, A., Tiwari, B.K., Brunton, N.P., and Butler, F.; (2008) 'Modelling the effect of different sterilization treatments on antioxidant activity and colour of carrot slices during storage'. Food Chemistry, . [Details]
1. Tiwari, B.K., O¿Donnell, C.P., Patras, A., Brunton, N.P., and Cullen, P.J.; (2008) 'Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice'. Food Chemistry, . [Details]
Patras, A.,Tiwari, B. K.,Brunton, N. P.,Butler, F.; (2009) 'Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage'. Food Chemistry, 114 (2):484-491. [Details]
Brunton, N., R. Gormley, M. Sinn, F. Butler, E. Cummins and M O'Keefe; (2009) 'Effect of Pre-Treatments, Frying Temperature and Oven Re-Heating on the Acrylamide Content and Quality Characteristics of French Fries from Rooster Potato Tubers'. Food, 3 (2):76-81. [Details]
Tiwari, B.K., O'Donnell, C.P., Brunton, N.P., and Cullen ,P.J.; (2009) 'Degradation kinetics of tomato juice quality parameters by ozonation'. International Journal of Food Science and Technology, . [Details]
Patras, A.,Brunton, N.,Da Pieve, S.,Butler, F.,Downey, G.; (2009) 'Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees'. Innovative Food Science & Emerging Technologies, 10 (1):16-22. [Details]
Cummins, E.,Butler, F.,Gormley, R.,Brunton, N.; (2009) 'A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries'. Risk Analysis, 29 (10):1410-1426. [Details]
Tiwari, B. K.,O'Donnell, C. P.,Patras, A.,Brunton, N.,Cullen, P. J.; (2009) 'Anthocyanins and color degradation in ozonated grape juice'. Food Chem Toxicol, 47 (1111):2824-92824. [Details]
Tiwari, B. K.,O'Donnell, C. P.,Patras, A.,Brunton, N.,Cullen, P. J.; (2009) 'Anthocyanins and color degradation in ozonated grape juice'. Food and Chemical Toxicology, 47 (1111):2824-28292824. [Details]
Tiwari, B. K.,O'Donnell, C. P.,Patras, A.,Brunton, N.,Cullen, P. J.; (2009) 'Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage'. European Food Research and Technology, 228 (55):717-724717. [Details]
Tiwari, BK,O'Donnell, CP,Patras, A,Brunton, N,Cullen, PJ; (2009) 'Anthocyanins and color degradation in ozonated grape juice'. FOOD CHEM, 47 :2824-2829. [DOI] [Details]
Tiwari, BK,O'Donnell, CP,Patras, A,Brunton, N,Cullen, PJ; (2009) 'Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage'. European Food Research and Technology, 228 :717-724. [DOI] [Details]
Patras, A,Brunton, N,Da Pieve, S,Butler, F,Downey, G; (2009) 'Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees'. Food, 10 :16-22. [DOI] [Details]
Tiwari, BK,O'Donnell, CP,Patras, A,Brunton, N,Cullen, PJ; (2009) 'Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice'. FOOD CHEM, 113 :1119-1126. [DOI] [Details]
Tiwari, B. K.,O'Donnell, C. P.,Patras, A.,Brunton, N.,Cullen, P. J.; (2009) 'Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice'. Food Chemistry, 113 (44):1119-11261119. [Details]
Tiwari, B. K.,O' Donnell, C. P.,Brunton, N. P.,Cullen, P. J.; (2009) 'Degradation kinetics of tomato juice quality parameters by ozonation'. International Journal of Food Science and Technology, 44 (66):1199-12051199. [Details]
Brunton, N. Gormley, R. Sinn, M. Butler, F. Cummins, E. O'Keeffe, M. ; (2009) 'Effect of pre-treatments, frying temperature and oven re-heating on the acrylamide content and quality characteristics of french fries from Rooster potato tubers'. Food Chemistry, 3 :76-81. [Details]
Patras, A.,Brunton, N. P.,Da Pieve, S.,Butler, F.; (2009) 'Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees'. Innovative Food Science & Emerging Technologies, 10 (3):308-313. [Details]
Tiwari, B., O'Donnell, C.P., Brunton, N.P., and Cullen, P.J.; (2009) 'Degradation kinetics of tomato juice quality parameters by ozonation'. International Journal of Food Science and Technology, 44 (6):1199-1205. [Details]
Tiwari, B.K., O'Donnell, C.P., Patras, A., Brunton, N., and Cullen, P.J.; (2009) 'Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage'. European Food Research and Technology, 228 (5):717-724. [DOI] [Details]
Tiwari, B., O'Donnell, C.P., Patras, A., Brunton, N., and Cullen, P.J.; (2009) 'Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice'. Food Chemistry, 113 (4):1119-1126. [DOI] [Details]
Tiwari, B. K. and Patras, A. and Brunton, N. and Cullen, P. J. and O'Donnell, C. P.; (2010) 'Effect of ultrasound processing on anthocyanins and color of red grape juice'. ULTRASONICS SONOCHEMISTRY, 17 (3):598-604. [DOI] [Details]
Rossle, C,Auty, MAE,Brunton, N,Gormley, RT,Butler, F; (2010) 'Evaluation of fresh-cut apple slices enriched with probiotic bacteria'. Food, 11 :203-209. [DOI] [Details]
Tiwari, BK,Patras, A,Brunton, N,Cullen, PJ,O'Donnell, CP; (2010) 'Effect of ultrasound processing on anthocyanins and color of red grape juice'. Ultrasonics Sonochemistry, 17 :598-604. [DOI] [Details]
Rossle, C,Wijngaard, HH,Gormley, RT,Butler, F,Brunton, N; (2010) 'Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons'. FOOD CHEM, 58 :1609-1614. [DOI] [Details]
Tiwari, B. K. and Patras, A. and Brunton, N. and Cullen, P. J. and O'Donnell, C. P.; (2010) 'Effect of ultrasound processing on anthocyanins and color of red grape juice'. Ultrasonics Sonochemistry, 17 (3):598-604. [Details]
Keenan, D., Brunton, N., Gormley, T.R. and Butler, F.; (2010) 'Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies'. Innovative Food Science and Emerging Technologies, doi:10.1016/j.ifset.2010.07.003 (on-line). [Details]
Roessle, C., Brunton, N., Gormley, T.R., Ross, P.R. and Butler, F. ; (2010) 'Development of potentially synbiotic fresh-cut apple slices'. Journal of Functional Foods, doi.10.1016/j.jff.2010.09.001 (on-line). [Details]
Roessle, C., Wijngaard, H.W., Gormley, T.R., Butler, F. and Brunton, N.; (2010) 'Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons'. Journal of Agricultural and Food Chemistry, 58 (3):1609-1614. [Details]
Roessle, C., Auty, A.M.E., Brunton, N., Gormley, T.R. and Butler, F. ; (2010) 'Evaluation of fresh-cut apple slices enriched with probiotic bacteria'. Innovative Food Science and Emerging Technologies, 11 (1):203-209. [Details]
Patras, A.,Brunton, N. P.,O'Donnell, C.,Tiwari, B. K.; (2010) 'Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation'. Trends in Food Science & Technology, 21 (11):3-113. [Details]
Tiwari, B. K.,Patras, A.,Brunton, N.,Cullen, P. J.,O'Donnell, C. P.; (2010) 'Effect of ultrasound processing on anthocyanins and color of red grape juice'. Ultrasonics Sonochemistry, 17 (33):598-604598. [Details]
Tiwari U, Cummins E, Sullivan P, O'Flaherty J, Brunton N, and Gallagher E; (2011) 'Probabilistic methodology for assessing the changes in the level and molecular weight of barley beta glucan during bread baking'. Food Chemistry*, 124 (4):1567-1576. [Details]
Torres, B,Tiwari, BK,Patras, A,Wijngaard, HH,Brunton, N,Cullen, PJ,O'Donnell, CP; (2011) 'Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice'. Food Chemistry, 124 :721-726. [Details]
Tiwari, U,Cummins, E,Sullivan, P,Flaherty, JO,Brunton, N,Gallagher, E; (2011) 'Probabilistic methodology for assessing changes in the level and molecular weight of barley beta-glucan during bread baking'. Food Chemistry, 124 :1567-1576. [DOI] [Details]
Keenan, DF,Brunton, N,Gormley, R,Butler, F; (2011) 'Effects of Thermal and High Hydrostatic Pressure Processing and Storage on the Content of Polyphenols and Some Quality Attributes of Fruit Smoothies'. Journal of Agricultural and Food Chemistry, 59 :601-607. [DOI] [Details]
Rossle, C,Brunton, N,Gormley, RT,Wouters, R,Butler, F; (2011) 'Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples'. Journal of Food Science, 76 :19-29. [DOI] [Details]
Rossle, C,Brunton, N,Gormley, TR,Butler, F; (2011) 'Quality and antioxidant capacity of fresh-cut apple wedges enriched with honey by vacuum impregnation'. International Journal of Food Science and Technology, 46 :626-634. [DOI] [Details]
Torres, B,Tiwari, BK,Patras, A,Cullen, PJ,Brunton, N,O'Donnell, CP; (2011) 'Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage'. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 12 :93-97. [DOI] [Details]
Rossle, C,Gormley, TR,Brunton, N,Butler, F; (2011) 'Quality and Antioxidant Properties of Fresh-cut Apple Wedges from 10 Cultivars During Modified Atmosphere Packaging Storage'. Food Science and Technology International, 17 :267-276. [DOI] [Details]
Rawson, A,Tiwari, BK,Tuohy, MG,O'Donnell, CP,Brunton, N; (2011) 'Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs'. Ultrasonics Sonochemistry, 18 :1172-1179. [DOI] [Details]
Keenan, DF,Brunton, N,Butler, F,Wouters, R,Gormley, R; (2011) 'Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions'. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 12 :261-268. [DOI] [Details]
Rawson, A.a , Patras, A.b , Tiwari, B.K.c , Noci, F.d , Koutchma, T.e , Brunton, N.f ; (2011) 'Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances'. Food Research International, 44 (7):1875-1887. [DOI] [Details]
Torres, B. and Tiwari, B. K. and Patras, A. and Cullen, P. J. and Brunton, N. and O'Donnell, C. P.; (2011) 'Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage'. INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES, 12 (2):93-97. [DOI] [Details]
Torres, B. and Tiwari, B. K. and Patras, A. and Wijngaard, Hilde H. and Brunton, N. and Cullen, P. J. and O'Donnell, C. P.; (2011) 'Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice'. FOOD CHEMISTRY, 124 (3):721-726. [Details]
Rawson, A. and Tiwari, B. K. and Tuohy, M. G. and O'Donnell, C. P. and Brunton, N.; (2011) 'Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs'. ULTRASONICS SONOCHEMISTRY, 18 (5):1172-1179. [DOI] [Details]
Torres, B.,Tiwari, B. K.,Patras, A.,Wijngaard, H. H.,Brunton, N.,Cullen, P. J.,O'Donnell, C. P.; (2011) 'Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice'. Food Chemistry, 124 (33):721-726721. [Details]
Torres, B.,Tiwari, B. K.,Patras, A.,Cullen, P. J.,Brunton, N.,O'Donnell, C. P.; (2011) 'Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage'. Innovative Food Science and Emerging Technologies, 12 (22):93-9793. [Details]
Rawson, A.,Tiwari, B. K.,Tuohy, M. G.,O'Donnell, C. P.,Brunton, N.; (2011) 'Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs'. Ultrasonics Sonochemistry, 18 (55):1172-1179. [Details]
Rawson, A.,Patras, A.,Tiwari, B. K.,Noci, F.,Koutchma, T.,Brunton, N.; (2011) 'Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances'. Food Research International, 44 (77):1875-18871875. [Details]
Keenan, Derek F., Brunton, Nigel P., Mitchell, Michelle, Gormley, Ronan, Butler, Francis (2012) 'Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis'. Food Research International, . [Details]
Keenan, Derek F., Tiwari, Brijesh K., Patras, Ankit, Gormley, Ronan, Butler, Francis, Brunton, Nigel P. (2012) 'Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies'. International Journal of Food Science and Technology, . [Details]
Rawson, Ashish, Brunton, Nigel, Tuohy, Maria (2012) 'High pressure¿temperature degradation kinetics of polyacetylenes in carrots'. Food Chemistry, . [Details]
Rawson, Ashish, Tiwari, Brijesh K., Tuohy, Maria, Brunton, Nigel (2012) 'Impact of frozen storage on polyacetylene content, texture and colour in carrots disks'. Journal of Food Engineering, . [Details]
Keenan, Derek F., Rößle, Christian, Gormley, Ronan, Butler, Francis, Brunton, Nigel P. (2012) 'Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies'. LWT -- Food Science and Technology, . [Details]
Keenan, Derek F., Brunton, Nigel P., Gormley, Ronan, Butler, Francis (2012) 'FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS-VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS'. Journal of Food Processing and Preservation, . [Details]
Wijngaard, Hilde, Hossain, Mohammad B., Rai, Dilip K. Brunton, Nigel (2012) 'Techniques to extract bioactive compounds from food by-products of plant origin'. Food Research International, . [Details]
Tiwari U, Cummins E, Brunton N and Gallagher E; (2012) 'A Modelling Approach to Estimate the Level and Molecular Weight Distribution of β-Glucan During the Baking of an Oat-Based Bread'. Food and Bioprocess Technology*, 5 (5):1990-2002. [Details]
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Other Journals

Brunton, N., Gormley, T.R., Cummins, E.J., Butler, F.; (2005) 'Status report on acrylamide in potato products' . [Details]

Conference Publications

Li W, Brunton NP, Lyng JG, Cronin DA, Morgan D, McKenna B; (2003) Effect of Radio Frequency (RF) heating on the texture, colour and sensory properties of a comminuted meat product 5th International Conference of Food Science and Technology, Southern Yangtze University, Wuxi [Details]

Cummins, E., Butler, F., Gormley, T.R. Brunton. N.; (2005) Human Exposure to acrylamide in fried potato products The Science of Food and Nutrition , 01-DEC-05 - 02-DEC-05 [Details]

Cummins E., Butler F., Brunton N. Gormley R.; (2005) Risk assessment of acrylamide in fried potato products Relay workshop no 32: A hot potato ' acrylamide in food , 24-NOV-05 - 24-NOV-05 [Details]

Cummins, E., Butler, F., Gormley, T.R. Brunton. N.; (2005) Human risks from acrylamide formation in processed potato products 35th research conference Food, Nutrition and Consumer sciences , 01-SEP-05 - 02-SEP-05 [Details]

Cummins, E., Butler, F., Gormley, R. and Brunton, N. ; (2005) Acrylamide formation in processed potato products 35th Research Conference Food Nutrition and Consumer Sciences University College Cork, Cork, Ireland, , 01-SEP-05 - 02-SEP-05 [Details]

Cummins E., Butler F., Gormley R. and Brunton N. ; (2005) Human risks from acrylamide formation in processed potato products 35th Research Conference Food Nutrition and Consumer Sciences University College Cork, Cork, Ireland, , 01-SEP-05 - 02-SEP-05 [Details]
Cummins, E., Butler, F., Brunton, N. and Gormley, R.; (2006) actors affecting acrylamide formation in processed potato products :A simulation approach \i IUFOST 13th World Congress of Food Science and Technology -Food is Life.0 Nantes, France, , 17-SEP-06 - 21-SEP-06 , pp.691-705 [Details]
Cummins, E., Butler, F., Brunton, N. and Gormley, R.; (2006) Factors affecting acrylamide formation in processed potato products ' A simulation approach IUFOST 13th World Congress of Food Science and Technology 'Food is Life' Nantes, France, , 17-SEP-06 - 21-SEP-06 , pp.691-705 [Details]
Cummins, E., Butler, F., Gormley, R. and Brunton, N. ; (2006) Simulation of the dietary exposure to acrylamide from French fries for Irish consumers 4th International Conference on Simulation Modelling in the Food and Bioindustry University of Naples, Italy, , 15-JUN-06 - 17-JUN-06 , pp.137-141 [Details]
Cummins, E., Butler, F., Gormley, R. Brunton, N.; (2006) Simulation of the dietary exposure to acrylamide from French fries for Irish consumers . In: Masi, P. and Toraldo, G eds. 4th International conference on simulation modelling in the food and bio industry (FoodSim '06) University of Naples, Federico II, Naples, Italy, , 15-JUN-06 - 17-JUN-06 , pp.137-141 [Details]
Cummins, E., Butler, F., Brunton, N. and Gormley, R.; (2007) Predictive modelling for quantitative risk assessment in the food industry 5th International Conference on Predictive Modelling in Foods Athen, Greece, , 16-SEP-07 - 19-SEP-07 , pp.437-440 [Details]
Cummins, E., Butler, F., Brunton, N. and Gormley, R. ; (2007) Consumer protection through process simulation models - Acrylamide case studies 5th International Congress on Food Technology Thessaloniki, Greece, , 09-MAR-07 - 11-MAR-07 , pp.449-458 [Details]
Cummins E., Butler F., Brunton N., Gormley R. ; (2007) Agri-food processing and their effects on acrylamide formation CIGR Section VI- 3rd International Symposium Naples, Italy, , 24-SEP-07 - 26-SEP-07 , pp.P4.1-4.11 [Details]
Cummins E., Butler F., Brunton N. and Gormley R. ; (2007) Consumer protection through process simulation models 5th International Congress on Food Technology, Consumer protection through food process improvement & innovation in the real world Thessaloniki, Greece, , 09-MAR-07 - 11-MAR-07 , pp.449-458 [Details]
Tiwari, B., O'Donnell, C.P., Brunton, N., Patras, A., Cullen, P.J.; (2009) Effect of sonication on the colour and anthocyanin content of grape juice Institute of Food Technologists Annual Meeting (IFT09), Anaheim, CA, USA, June 6 - 9 [Details]
Keenan, D., Gormley, T.R., Brunton, N. and Butler, F.; (2009) Effect of high pressure and thermal processing on physicochemical, rheological and antioxidant properties of fruit smoothies 3rd International Symposium on Human Health Effects of Fruit and Vegetables (FAV Health) Avignon, France, [Details]
Roessle, C., Auty, M.A.E., Brunton, N. Butler, F. and Gormley, T.R.; (2009) Development of fresh-cut apple slices with added probiotic bacteria 3rd International Symposium on Human Health Effects of Fruit and Vegetables (FAV Health) Avignon, France, [Details]
Rawson A., Tiwari U., Brunton N., Valverde J., Tuohy M., Cummins E.; (2011) A methodology to predict the pre-harvest and post-harvest level of polyacetylenes in carrots 7th International Conference on Predictive Modelling of Food Quality and Safety Radisson Blu Royal Hotel, Golden Lane, Dublin, Ireland, , 12-SEP-11 - 15-SEP-11 [Details]
Brunton N.P. , D.A.Cronin , .F.J.Monahan,.and R. Durkan; Determination of hexanal in cooked turkey using solid phase microextraction (SPME)/ GC Proceedings of the 44th International Congress of Meat Science and Technology.(1998) *, , pp.586-587 [Details]
Brunton N.P. , F.J.Monahan, D.A Cronin, and P,J. Caplan.; Identification of aroma compounds in cooked turkey using solid phase microextraction (SPME)/GC MS Proceedings of the Institute of Food Technologists Annual Meeting. (1999) *, [Details]
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Published Reports

Brunton, N.P., Gormley, T.R., Butler, F., Cummins, E., Danagher, M. and O'Keeffe, M.; (2006) Acrylamide formation in potato products. Teagasc, Dublin. [Details]

Articles

Cummins, E., Butler, F., Brunton, N. and Gormley, R. ; (2005) A hot potato ' acrylamide in food. Risk Assessment of acrylamide in fried potato products. 32nd RELAY Workshop. Ashtown Food Research Centre, Dublin, 24th November, 2005: Articles [Details]

Conference Contributions

McKenna, B. M., Lyng, J. G. and Brunton, N.; (2003) Radio Frequency Heating of Foods. [Plenary Lecture], Foods for Life, Melbourne, Australia , 24-AUG-03 - 27-AUG-03.

Arimi, J., Brunton, N., Monahan, F, O'Riordan, D. and O'Sullivan; (2005) Flavour retention and colour changes in dried basil (Ocimum basilicum L.) leaves coated with sodium caseinate/trehalose mixtures. [Poster Presentation (Refereed)], 35th research Conference- Food Nutrition and Consumer Science, UCC , 16-SEP-05.

Arimi, J., M, Brunton, N., Monahan, F. O'Riordan, E.D. and O'Sullivan, M. ; (2005) Flavour retention and colour changes in dried basil (Ocimum basilicum L) leaves coated with sodium caseinate /trehalose mixtures. [Refereed Abstracts], Proceedings of the 35th Food, Nutrition and Consumer Sciences, UCC, Cork, UCC, Cork , 14-SEP-05 - 16-SEP-05.