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Researchers at UCD

Mick O'Sullivan

Associate Professor

School Of Agriculture & Food Science
Science Centre - South
Belfield
Dublin 4

Tel: +353 1 7162832
Email: michael.osullivan@ucd.ie

Professional

 

Associations

Association: Society of Dairy Technology, Function/Role: Member
     

Conference Contributions

R.M. Halpin, M.M. O'Connor, C. Boughton, E.D. O'Riordan, M. O'Sullivan, D.B. ; (2006) Inhibition of adhesion of Streptococcus mutans to hydroxyapatite by enzyme-modified whey products. [Published Abstract], Society for General Microbiology Conference, April 2006, Warwick, Warwick , 12-APR-06 - 14-APR-06.
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.
Noronha, N. , O'Riordan, E.D., O'Sullivan, M. ; (2005) Effect of replacing fat with resistant starch on the properties of imitation cheese. [Refereed Abstracts], Proceedings of the35th Food, Nutrition and Consumer Sciences, UCC, Cork, UCC, Cork , 14-SEP-05 - 16-SEP-05.
Noronha, N. , Cronin, D. O'Riordan, D. and O'Sullivan, M. ; (2005) Use of enzyme modified cheeses in imitation cheese. [Refereed Abstracts], The 35th Research Conference Food Nutrition and Consumer Science. UCC, Cork, UCC, Cork , 14-SEP-05 - 16-SEP-05.
   

Education

Year 1987 Institution: University College Cork
Qualification: MSc Subject:
Year 1985 Institution: University College Cork
Qualification: BSc Subject:
         

Publications

 

Book Chapters

ORiordan, E.D., Duggan,E., O¿Sullivan,M. and Noronha,N.; (2011) 'Production of analogue cheeses' In: A.Y. Tamime (eds). Processed Cheese and Analogues. Chichester, UK: Wiley-Blackwell / society of dairy technology. , pp.219-244 [Details]
O'Sullivan, M.; (2011) 'Analytical methods: Proximate and other Analyses' In: Fuquay JW, Fox PF and McSweeney PLH (eds). Encyclopaedia of Dairy Sciences, Second Edition, Vol.1. San Diego: Elsevier. , pp.76-82 [Details]
 

Peer Reviewed Journals

Arimi, J., Duggan, E., Lyng, J. A., O¿Riordan, E.D., O¿Sullivan, M; (2012) 'Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation'. Journal of Food Engineering, 108 :403-409. [Details]
El-Bakry, M., Beninati, F., Duggan, E., O¿Riordan, E.D. and O¿Sullivan, M; (2011) 'Reducing salt in imitation cheese: effects on manufacture and functional properties'. Food Research International, 44 :589-596. [Details]
El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2011) 'Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese'. J Food Eng, 2 (102):145--153. Available Online [Details]
Arimi, J., Duggan, E., Lyng, J. A., O¿Riordan, E.D., O¿Sullivan, M; (2011) 'Effect of protein:starch ratio on microwave expansion of imitation cheese-based product'. Food Hydrocolloids, 25 :1069-1076. [Details]
El-Bakry, M., Duggan, E., O¿Riordan, E.D. and O'Sullivan, M.; (2011) 'Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture'. Lwt-Food Science and Technology, 44 :2012-2018. [Details]
Halpin, R.M. Brady. D.B O¿Riordan, E.D. & O'Sullivan, M. ; (2011) 'Determination of the effect of dairy powders on adherence of Streptococcus sobrinus and Streptococcus salivarius to hydroxylapatite and growth of these bacteria'. Journal of Functional Foods, 3 :280-289. Available Online [DOI] [Details]
Halpin, R.M. Brady. D.B O¿Riordan, E.D. & O¿Sullivan, M. ; (2011) 'The Effect of Untreated and Enzyme-Treated Commercial Dairy Powders on the Growth and Adhesion of Streptococcus mutans'. Lwt-Food Science and Technology, 44 :1525-1532. [Details]
El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2010) 'Small scale imitation cheese manufacture using a Farinograph'. LWT -- Food Science and Technology, 43 (7):1079-1087. [Details]
Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2010) 'Effect of moisture content and water mobility on microwave expansion of imitation cheese'. Food Chemistry, 121 (2):509-516. [Details]
Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2010) 'Effect of water activity on the crispiness of a biscuit (Crackerbread): mechanical and acoustic evaluation'. Food Research International, 43 (6):1650-1655. [Details]
El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2010) 'Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties'. J Food Eng, 100 (4):596-603. [Details]
Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2010) 'Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing'. Journal Of Texture Studies, 41 (3):320-340. [Details]
Longares, A,Monahan, FJ,O'Riordan, ED,O'Sullivan, M; (2005) 'Physical properties of edible films made from mixtures of sodium caseinate and WPI'. INTERNATIONAL DAIRY JOURNAL, 15 (15):1255-1260. [DOI] [Details]
Caprioli, I., O'Sullivan, M. and Monahan, F.J. ; (2011) 'Interference of sodium caseinate in the TBARS assay'. Food Chemistry, 124 :1284-1287. Available Online [DOI] [Details]
El-Bakry, M., Duggan, E., O¿Riordan, E.D. and O¿Sullivan, M. ; (2011) 'Casein Hydration and Fat Emulsification during Manufacture of Imitation Cheese, and Effects of Emulsifying Salts Reduction'. J Food Eng, . [DOI] [Details]
Halpin, RM,Brady, DB,O'Riordan, ED,O'Sullivan, M; (2010) 'Untreated and enzyme-modified bovine whey products reduce association of Salmonella Typhimurium, Escherichia coli O157:H7 and Cronobacter malonaticus (formerly Enterobacter sakazakii) to CaCo-2 cells'. Journal of Applied Microbiology, 108 :406-415. [DOI] [Details]
Arimi, JM,Duggan, E,O'Sullivan, M,Lyng, JG,O'Riordan, ED; (2010) 'Effect of moisture content and water mobility on microwave expansion of imitation cheese'. Food Chemistry, 121 :509-516. [DOI] [Details]
El-Bakry, M., Duggan, E., O¿Riordan, E.D. and O¿Sullivan, M. ; (2010) 'Effects of Emulsifying Salts Reduction on Imitation Cheese Manufacture and Functional Properties'. J Food Eng, . [DOI] [Details]
El-Bakry, M; Duggan, E.; O¿Riordan D. and O¿Sullivan M. ; (2010) 'Small scale process cheese manufacture using a Farinograph'. Lwt-Food Science and Technology, . [DOI] [Details]
Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, ED; (2010) 'Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation'. Food Research International, 43 (6):1650-1655. [Details]
Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, E.D.; (2010) 'Effect of protein:starch ratio on microwave expansion of imitation cheese-based product'. Food Hydrocolloids, . [DOI] [Details]
Arimi, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, ED; (2010) 'Development of an acoustic measurement system for analysing crispness during mechanical and sensory testing'. Journal of Texture Studies, 41 (3):320-340. [Details]
Caprioli, I. O'Sullivan, M., Monahan, F.J. ; (2009) 'Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat'. European Food Research and Technology, 228 (3):433-440. Available Online [DOI] [Details]
Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Influence of processing parameters on the texture and microstructure of imitation cheese'. European Food Research and Technology, 226 :385-393. [Details]
Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2007) 'Replacement of fat with functional fibre in imitation cheese'. International Dairy Journal, 17 (9):1073-1082. [Details]
Halpin, RM,O'Connor, MM,McMahon, A,Boughton, C,O'Riordan, ED,O'Sullivan, M,Brady, DB; (2008) 'Inhibition of adhesion of Streptococcus mutans to hydroxylapatite by commercial dairy powders and individual milk proteins'. European Food Research and Technology, 227 :1499-1506. [DOI] [Details]
Noronha, N., Duggan, E., Ziegler, G, O'Riordan ED, Stapelton, JJ and O'Sullivan M; (2008) 'Comparison of microscopy techniqyes for the examination of the microstructure of starch containing imitation cheese'. Food Research International, 41 :472-479. [Details]
Arimi, J.M., Duggan, E., O'Riordan, E.D., O'Sullivan, M., Lyng, J.G. ; (2008) 'Microwave expansion of imitation cheese containing resistant starch'. Journal of Food Engineering, 88 (2):254-262. [Details]
Noronha, N,O'Riordan, ED,O'Sullivan, M; (2007) 'Replacement of fat with functional fibre in imitation cheese'. International Dairy Journal, 17 :1073-1082. [DOI] [Details]
Hennelly,P.J., Dunne, P.G., O'Sullivan, M. O'Riordan, E.D.; (2006) 'Textural, rheological and microstructural properties of imitation cheese containing inulin'. Journal of Food Engineering, 75 (3):388-395. [Details]
Hennelly, PJ,Dunne, PG,O'Sullivan, M,O'Riordan, ED; (2006) 'Textural, rheological and microstructural properties of imitation cheese containing inulin'. J Food Eng, 75 :388-395. [DOI] [Details]
Montesinos- Herrero, O'Riordan, D. and O'Sullivan, M.; (2004) 'Partial replacement of fat by functional fibre in imitation cheese. Part 2: Microstructural study'. International Dairy Journal, . [Details]
Longares, A., Monahan, F.J., O'Riordan, E. D. and O'Sullivan, M.; (2004) 'Physical properties and sensory evaluation of WPI films of varying thickness'. Lebensmittel-Wissenschaft Und-Technologie, 37 :545-550. [Details]
Montesinos- Herrero, O'Riordan, D. and O'Sullivan, M.; (2004) 'Partial replacement of fat by functional fibre in imitation cheese. Part 1: Effects on cheese rheology'. International Dairy Journal, . [Details]
Quinn, G., Monahan, F.J., O'Riordan, E.D., O'Sullivan, M. and Longares, A.; (2003) 'Role of covalent and non-covalent interactions in the formation of filmsfrom unheated whey protein solutions folowing pH adjustment'. Journal of Food Science, 68 (7):2284-2288. [Details]
Longares, A., Monahan, F., O'Riordan, E.D> and O'Sullivan, M.; (2003) 'Physical and sensory properties of whey protein isolate films of varying thickness'. Irish Journal of Food Science and Technology, 42 (1):153. [Details]
Hennelly, P., O'Riordan, D. and O'Sullivan, M.; (2003) 'Effects of moisture content on the textural and rheological properties of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Montesinos, C., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Hennelly, P., O'Riordan, D. and O'Sullivan, M.; (2003) 'Effects of moisture content on the textural and rheological properties of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Montesinos, C., O'Riordan, D.,, O'Sullivan, M and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Longares, A., Monahan, F., ORiordan, E.D. and OSullivan, M.; (2003) 'Physical and sensory properties of whey protein isolate films of varying thickness'. Irish Journal of Agricultural and Food Research, 42 (1):153. [Details]
Montesinos, C., O'Riordan, D.,, O'Sullivan, M and Wang, H. (2003) 'Influence of dietary fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):153-153. [Details]
Hogan, SA,O'riordan, ED,O'sullivan, M; (2003) 'Microencapsulation and oxidative stability of spray-dried fish oil emulsions'. Journal of Microencapsulation, 20 :675-688. [DOI] [Details]
Quinn, G,Monahan, FJ,O'Riordan, ED,O'Sullivan, M,Longares, A; (2003) 'Role of covalent and noncovalent interactions in the formation of films from unheated whey protein solutions following pH adjustment'. Journal of Food Science, 68 :2284-2288. [Details]
Montesinos, C., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Hogan, S.A, O'Riordan, E.D. and O'Sullivan, M.; (2003) 'Microencapsulation and oxidative stability of spray dried fish oils and emulsions'. Journal of Microencapsulation, 20 (5):675-688. [Details]
Shaw, NB,Monahan, FJ,O'Riordan, ED,O'Sullivan, M; (2002) 'Physical properties of WPI films plasticized with glycerol, xylitol, or sorbitol'. Journal of Food Science, 67 :164-167. [Details]
Shaw, NB,Monahan, FJ,O'Riordan, ED,O'Sullivan, M; (2002) 'Effect of soya oil and glycerol on physical properties of composite WPI films'. Food, 51 :299-304. [DOI] [Details]
Shaw, N. B., Monahan, F. J. , O'Riordan, E. D. & O'Sullivan, M.; (2002) 'Effects of dietary supplementation with Vitamin E and organic selenium on the oxidative stability of beef'. Animal Science, 79 :2827-2834. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Effect of soya oil and glycerol on selected physical properties of composite films formed from WPI'. Journal of Food Engineering, 51 (4):299-304. [Details]
Shaw, N.B., Monahan, F.J., ORiordan, E.D. and OSullivan, M.; (2002) 'Effect of film preparation technique and melting point of soya oil on the physical properties of WPI composite films'. Irish Journal of Agricultural and Food Research, 41 (1):146. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Physical properties of WPI edible films plasticised with glycerol, xylitol or sorbitol'. Journal of Food Science, 67 (1):164-167. [Details]
Hogan, SA,McNamee, BF,O'Riordan, ED,O'Sullivan, M; (2001) 'Microencapsulating properties of whey protein concentrate 75'. Journal of Food Science, 66 :675-680. [Details]
Hogan, SA,McNamee, BF,O'Riordan, ED,O'Sullivan, M; (2001) 'Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends'. International Dairy Journal, 11 :137-144. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.v; (2001) 'Microencapsulating properties of whey protein concentrate'. Journal of Food Science, . [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2001) 'Microencapsulating properties of sodium caseinate'. Journal of Agricultural and Food Chemistry, 49 :1934-1939. [Details]
O'Sullivan M, Hogan SA, McNamee BF, O'Riordan ED, ; (2001) 'Microencapsulating properties of sodium caseinate'. FOOD CHEM, 49 (4):1934-1938. [Details]
O'Sullivan M, Hogan SA, McNamee BF, O'Riordan ED, ; (2001) 'Microencapsulating properties of sodium caseinate'. Food Chemistry, 49 (4):1934-1938. [Details]
McNamee, B.F., O'Riorda, E.D. and O'Sullivan, M.; (2001) 'Effect of partial replacement of gum arabic with carbohydrates on its microencapsulation properties'. Agricultural and Food Science, 49 :3385-3388. [Details]
McNamee, BF,O'Riordan, ED,O'Sullivan, M; (2001) 'Effect of partial replacement of gum Arabic with carbohydrates on its microencapsulation properties'. Food Chemistry, 49 (NA):3385-3388. [Details]
Hogan, SA,McNamee, BF,O'Riordan, ED,O'Sullivan, M; (2001) 'Microencapsulating properties of sodium caseinate'. Food Chemistry, 49 (NA):1934-1938. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (2000) 'Modelling the effect of glycerol on the moisture sorption behaviour of whey protein films'. Journal of Food Engineering, 43 :25-30. [Details]
Guckian, S., Monahan, F.J., O'Riordan, D., and O'Sullivan, M.; (2000) 'Physical properties of edible films formed from whey protein isolate'. Irish Journal of Food Science and Technology, 39 :161. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2000) 'Physical properties of composite films formed from WPI edible films'. Irish Journal of Agricultural and Food Research, 39 :145. [Details]
Coupland, JN,Shaw, NB,Monahan, FJ,O'Riordan, ED,O'Sullivan, M; (2000) 'Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films'. Food, 43 :25-30. [Details]
Quinn, G., Monahan, F., O'Riordan, D., O'Sullivan, M.; (2000) 'Soloubility, permeability and mechanical properties of edible films formed from pH adjusted whey protein solutions'. Irish Journal of Food Science and Technology, 39 :161. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (2000) 'Modelling the effect of glycerol on the moisture sorption behaviour of whey protein films'. Journal of Food Engineering, 43 :25-30. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2001) 'Emulsification and microencapsulation properties of sodium caseinate/ carbohydrate blends'. International Dairy Journal, 11 (3):137-144. [Details]
Quinn, G., Monahan, F., O'Riordan, D., O'Sullivan, M.; (2000) 'Soloubility, permeability and mechanical properties of edible films formed from pH adjusted whey protein solutions'. Irish Journal of Food Science and Technology, 39 :161. [Details]
Guckian, S., Monahan, F.J., O'Riordan, D., and O'Sullivan, M.; (2000) 'Physical properties of edible films formed from whey protein isolate'. Irish Journal of Food Science and Technology, 39 :161. [Details]
Ipina, M, Milne,J., O'Sullivan, M. and O'Riordan, E.D.; (2000) 'Production of umami flavour by enzymatic hydrolysis of rice protein'. Irish Journal of Agricultural and Food Research, 39 :161. [Details]
Browne, Y., Milne, J., O'Sullivan, M., and O'Riordan, E. D.; (1999) 'The manufacture of enzyme modified cheese'. Irish Journal of Agricultural and Food Research, 38 (1):183. [Details]
McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1999) 'Emulsification and microencapsulation properties of gum arabic'. Journal of Agricultural and Food Chemistry, 46 :4551-4555. [Details]
McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1999) 'Gum Arabic/Carbohydrate composites as encapsulation agents for a flavour compound'. Irish Journal of Agricultural and Food Research, 38 :170. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D; (1999) 'Properties of Sodium Caseinate/Carbohydrate mixtures in the manufacture of fat filled powders'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
Angulo, V., O'Sullivan, M., O'Riordan, E. D., Cronin, D., and Milne, J.; (1999) 'Methods for the fractionation of soluble nitrogen in enzyme modified cheese'. Irish Journal of Agricultural and Food Research, 38 (1):183-183. [Details]
Angulo, V., O'Sullivan, M., Cronin, D., O'Riordan, E.D., and Milne, J.; (1999) 'Methods for the fractionation of soluble nitrogen in enzyme modified cheese'. Irish Journal of Agricultural Research, 38 :1-183. [Details]
Shaw, N. Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D., and O'Sullivan, M.; (1999) 'Effect of plasticisers on the physical properties of WPI films'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
Shaw, N. Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D., and O'Sullivan, M.; (1999) 'Effect of plasticisers on the physical properties of WPI films'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
McNamee, BF,O'Riordan, ED,O'Sullivan, M; (1998) 'Emulsification and microencapsulation properties of gum arabic'. Food Chemistry, 46 :4551-4555. [Details]
Shaw, N., Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D. and O'Sullivan, M.; (1998) 'Effect of composition on the physical properties of whey protein-glycerol films. Paper 20B-6 Presented at IFT annual meeting, Atlanta, 1998'. Food Technology, 52 (5):105. [Details]
McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1998) 'Microencapsulation properties of gum arabic'. Food Technology, 52 (6):135. [Details]
Fuller, K., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Hydrolysis of rice protein by commercial proteinases'. Irish Journal of Agricultural and Food Research, 36 (2):292. [Details]
Browne, Y., Angulo, V., O'Sullivan, M., O'Riordan, E. D., and Jordan, C. G. M.; (1997) 'Characterisation of enzyme modified cheese flavour concentrates'. Irish Journal of Agricultural Research, 36 :263. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Properties of sodium caseinate as a stabilising agent in the manufacture of fat filled powders'. Irish Journal of Agricultural and Food Research, 36 (2):272. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
Foucher, S., Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Viscoelastic properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 363 (2):276-276. [Details]
McGuinness, R., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Calcium alginate beads as an immobilisation agent for enzymes'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Effect of glycerol content on the moisture sorption properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 36 (2):276. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
Shaw, N. B., Coupland, J. N., Monahan, F. J., O'Riordan, E. D. and O'Sullivan, M.; (1997) 'Effect of glycerol on the mechanical properties and water vapour permeability of WP1 films'. Irish Journal of Agricultural and Food Research, 36 :271. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Effect of glycerol content on the moisture sorption properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 36 (2):276-276. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Comparison of WPC 75 and sodium caseinate as stabilising agents in the manufacture of fat-filled powder'. Irish Journal of Agricultural and Food Research, 36 (2):272. [Details]
Hogan, S., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Microencapsulation of properties of whey protein concentrate. Paper 77A-3 Presented at IFT annual meeting Atlanta, 1998'. Food Technology, 52 (5):134. [Details]
Foucher, S., Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Viscoelastic properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 32 (2):276. [Details]
McGuinness, R., McNamee, B., O'Sullivan, M. and O'Riordan, R. D.; (1996) 'Immobilisation for protease enzyme using a calcium alginate matrix'. Irish Journal of Agricultural Research, 35 (2):195. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1996) 'Microencapsulation of soya-oil using whey protein concentrate'. Irish Journal of Agricultural and Food Research, 35 :195. [Details]
Arimi, J., Duggan, E., Lyng, J. A., O¿Riordan, E.D., O¿Sullivan, M; (2008) 'Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch'. Journal of Food Engineering, 89 (3):258-266. [Details]
Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Effect of resistant starch on the water binding properties of imitation cheese'. Journal of Food Engineering, 84 (1):108-115. [Details]
Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Investigation of imitation cheese matrix development using light microscopy and NMR spectroscopy'. International Dairy Journal, 18 :641-648. [Details]
Noronha, N., O'Riordan, D. and O'Sullivan, M.; (2008) 'Flavouring Reduced Fat High Fibre Cheese Products with Enzyme Modified Cheeses (EMCs)'. Food Chemistry, 110 :973-978. [Details]
Noronha, N., O'Riordan, D. and O'Sullivan, M.; (2008) 'Flavouring of imitation cheese with enzyme modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)'. Food Chemistry, 106 (3):905-913. [Details]
Montesinos-Herrero, C; Cottell, DC; O'Riordana, ED; O'Sullivan, M; ; (2006) 'Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure'. International Dairy Journal, 16 (8):910-919. [Details]
Guckian, S; Dwyer, C; O'Sullivan, M; O'Riordan, ED; Monahan, FJ; ; (2006) 'Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions'. European Food Research and Technology, 223 (1):91-95. [Details]
Guckian. S, Dwyer, K., Monahan, F. J., O'Riordan, E.D., O'Sullivan, M. ; (2005) 'Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein'. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 223 (1):91-95. [Details]
Hennelly, PJ; Dunne, PG; O'Sullivan, M; O'Riordan, D; ; (2005) 'Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure'. European Food Research and Technology, 220 (3-4):415-420. [Details]
Longares, A; Monahan, FJ; O'Riordan, ED; O'Sullivan, M; ; (2004) 'Physical properties and sensory evaluation of WPI films of varying thickness'. LWT - Food Science and Technology, 37 (5):545-550. [Details]
Longares, A., Monahan, F.J., O'Riordan, E. D. and O'Sullivan, M.; (2004) 'Physical properties and sensory evaluation of WPI films of varying thickness'. Lebensmittel-Wissenschaft Und-Technologie, 37 :545-550. [Details]
Montesinos- Herrero, O'Riordan, D. and O'Sullivan, M.; (2004) 'Partial replacement of fat by functional fibre in imitation cheese. Part 2: Microstructural study'. International Dairy Journal, . [Details]
Montesinos- Herrero, O'Riordan, D. and O'Sullivan, M.; (2004) 'Partial replacement of fat by functional fibre in imitation cheese. Part 1: Effects on cheese rheology'. International Dairy Journal, . [Details]
Montesinos, C., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Hogan, S.A, O'Riordan, E.D. and O'Sullivan, M.; (2003) 'Microencapsulation and oxidative stability of spray dried fish oils and emulsions'. 20 (5):675-688. [Details]
Montesinos, C., O'Riordan, D.,, O'Sullivan, M and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Quinn, G; Monahan, FJ; O'Riordan, ED; O'Sullivan, M; Longares, A; ; (2003) 'Role of covalent and noncovalent interactions in the formation of films from unheated whey protein solutions following pH adjustment'. Journal of Food Science, 68 (7):2284-2288. [Details]
Hogan, SA; O'riordan, ED; O'sullivan, M; ; (2003) 'Microencapsulation and oxidative stability of spray-dried fish oil emulsions'. Journal of Microencapsulation, 20 (5):675-688. [Details]
Quinn, G., Monahan, F.J., O'Riordan, E.D., O'Sullivan, M. and Longares, A.; (2003) 'Role of covalent and non-covalent interactions in the formation of filmsfrom unheated whey protein solutions folowing pH adjustment'. Journal of Food Science, 68 (7):2284-2288. [Details]
Longares, A., Monahan, F., O'Riordan, E.D> and O'Sullivan, M.; (2003) 'Physical and sensory properties of whey protein isolate films of varying thickness'. Irish Journal of Food Science and Technology, 42 (1):153. [Details]
Hennelly, P., O'Riordan, D. and O'Sullivan, M.; (2003) 'Effects of moisture content on the textural and rheological properties of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Effect of glycerol and soya oil on selected physical properties of composite films formed from WPI'. Journal of Food Engineering, 51 (4):299-304. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Effect of glycerol, xylitol and sorbitol on the physical properties of WPI edible films'. Journal of Food Science, 67 (1):164-167. [Details]
Shaw, NB; Monahan, FJ; O'Riordan, ED; O'Sullivan, M; ; (2002) 'Effect of soya oil and glycerol on physical properties of composite WPI films'. Journal of Food Engineering, 51 (4):299-304. [Details]
Shaw, NB; Monahan, FJ; O'Riordan, ED; O'Sullivan, M; ; (2002) 'Physical properties of WPI films plasticized with glycerol, xylitol, or sorbitol'. Journal of Food Science, 67 (1):164-167. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2001) 'Microencapsulating properties of sodium caseinate'. Journal of Agricultural and Food Chemistry, 49 :1934-1939. [Details]
Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M; ; (2001) 'Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends'. International Dairy Journal, 11 (3):137-144. [Details]
McNamee, B.F., O'Riorda, E.D. and O'Sullivan, M.; (2001) 'Effect of partial replacement of gum arabic with carbohydrates on its microencapsulation properties'. Agricultural and Food Science, 49 :3385-3388. [Details]
Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M; ; (2001) 'Microencapsulating properties of whey protein concentrate 75'. Journal of Food Science, 66 (5):675-680. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.v; (2001) 'Microencapsulating properties of whey protein concentrate'. Journal of Food Science, . [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (2000) 'Modelling the effect of glycerol on the moisture sorption behaviour of whey protein films'. Journal of Food Engineering, 43 :25-30. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2000) 'Physical properties of composite films formed from WPI edible films'. Irish Journal of Agricultural and Food Research, 39 :145. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (2000) 'Modelling the effect of glycerol on the moisture sorption behaviour of whey protein films'. Journal of Food Engineering, 43 :25-30. [Details]
Ipina, M, Milne,J., O'Sullivan, M. and O'Riordan, E.D.; (2000) 'Production of umami flavour by enzymatic hydrolysis of rice protein'. Irish Journal of Agricultural and Food Research, 39 :161. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2000) 'Emulsification and microencapsulation properties of sodium caseinate/ carbohydrate blends'. International Dairy Journal, . [Details]
Quinn, G., Monahan, F., O'Riordan, D., O'Sullivan, M.; (2000) 'Soloubility, permeability and mechanical properties of edible films formed from pH adjusted whey protein solutions'. Irish Journal of Food Science and Technology, 39 :161. [Details]
Coupland, JN; Shaw, NB; Monahan, FJ; O'Riordan, ED; O'Sullivan, M; ; (2000) 'Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films'. Journal of Food Engineering, 43 (1):25-30. [Details]
Guckian, S., Monahan, F.J., O'Riordan, D., and O'Sullivan, M.; (2000) 'Physical properties of edible films formed from whey protein isolate'. Irish Journal of Food Science and Technology, 39 :161. [Details]
Shaw, N. Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D., and O'Sullivan, M.; (1999) 'Effect of plasticisers on the physical properties of WPI films'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D; (1999) 'Properties of Sodium Caseinate/Carbohydrate mixtures in the manufacture of fat filled powders'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
Browne, Y., Milne, J., O'Sullivan, M., and O'Riordan, E. D.; (1999) 'The manufacture of enzyme modified cheese'. Irish Journal of Agricultural and Food Research, 38 (1):183. [Details]
McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1999) 'Emulsification and microencapsulation properties of gum arabic'. Journal of Agricultural and Food Chemistry, 46 :4551-4555. [Details]
McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1999) 'Gum Arabic/Carbohydrate composites as encapsulation agents for a flavour compound'. Irish Journal of Agricultural and Food Research, 38 :170. [Details]
Angulo, V., O'Sullivan, M., O'Riordan, E. D., Cronin, D., and Milne, J.; (1999) 'Methods for the fractionation of soluble nitrogen in enzyme modified cheese'. Irish Journal of Agricultural and Food Research, 38 (1):183-183. [Details]
Angulo, V., O'Sullivan, M., Cronin, D., O'Riordan, E.D., and Milne, J.; (1999) 'Methods for the fractionation of soluble nitrogen in enzyme modified cheese'. Irish Journal of Agricultural Research, 38 :1-183. [Details]
Shaw, N. Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D., and O'Sullivan, M.; (1999) 'Effect of plasticisers on the physical properties of WPI films'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
McNamee, BF; O'Riordan, ED; O'Sullivan, M; ; (1998) 'Emulsification and microencapsulation properties of gum arabic'. Journal of Agricultural and Food Chemistry, 46 (11):4551-4555. [Details]
Shaw, N., Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D. and O'Sullivan, M.; (1998) 'Effect of composition on the physical properties of whey protein-glycerol films. Paper 20B-6 Presented at IFT annual meeting, Atlanta, 1998'. Food Technology, 52 (5):105. [Details]
McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1998) 'Microencapsulation properties of gum arabic'. Food Technology, 52 (6):135. [Details]
Browne, Y., Angulo, V., O'Sullivan, M., O'Riordan, E. D., and Jordan, C. G. M.; (1997) 'Characterisation of enzyme modified cheese flavour concentrates'. Irish Journal of Agricultural Research, 36 :263. [Details]
Hogan, S., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Microencapsulation of properties of whey protein concentrate. Paper 77A-3 Presented at IFT annual meeting Atlanta, 1998'. Food Technology, 52 (5):134. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Comparison of WPC 75 and sodium caseinate as stabilising agents in the manufacture of fat-filled powder'. Irish Journal of Agricultural and Food Research, 36 (2):272. [Details]
Fuller, K., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Hydrolysis of rice protein by commercial proteinases'. Irish Journal of Agricultural and Food Research, 36 (2):292. [Details]
Foucher, S., Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Viscoelastic properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 32 (2):276-276. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Effect of glycerol content on the moisture sorption properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 36 (2):276. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Properties of sodium caseinate as a stabilising agent in the manufacture of fat filled powders'. Irish Journal of Agricultural and Food Research, 36 (2):272. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
McGuinness, R., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Calcium alginate beads as an immobilisation agent for enzymes'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
Shaw, N. B., Coupland, J. N., Monahan, F. J., O'Riordan, E. D. and O'Sullivan, M.; (1997) 'Effect of glycerol on the mechanical properties and water vapour permeability of WP1 films'. Irish Journal of Agricultural and Food Research, 36 :271. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Effect of glycerol content on the moisture sorption properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 36 (2):276-276. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1996) 'Microencapsulation of soya-oil using whey protein concentrate'. Irish Journal of Agricultural and Food Research, 35 :195. [Details]
McGuinness, R., McNamee, B., O'Sullivan, M. and O'Riordan, R. D.; (1996) 'Immobilisation for protease enzyme using a calcium alginate matrix'. Irish Journal of Agricultural Research, 35 (2):195. [Details]
Schou, M; Longares, A; Montesinos-Herrero, C; Monahan, FJ; O'Riordan, D; O'Sullivan, M; ; (2005) 'Properties of edible sodium caseinate films and their application as food wrapping'. LWT - Food Science and Technology, 38 (6):605-610. [Details]
Quinn, G, Monahan F.J., O'Riordan, E. D., O'Sullivan, M & Longares, A.; (2003) 'Role of covalent and non-covalent interactions in the formation of films from unheated whey protein solutions following pH adjustment'. Journal of Food Science, 68 (7):2284-2288. [Details]
Hogan, S., ORiordan, E. D & OSullivan, M.; (2003) 'Microencapsulation ansoxidative stability of spray-dried fish oil emulsions'. Journal of Microencapsulation, 20 (5):675-688. [Details]
Shaw, N., Monahan,F. J., ORiordan, E.D., and OSullivan, M.; (2002) 'Effect of glycerol, xylitol and sorbitol on the physical properties of WPI edible films '. Journal of Food Science, 67 :164-167. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Effect of glycerol and soya oil on selected physical properties of composite films formed from WPI'. Journal of Food Engineering, 51 :299-304. [Details]
McNamee, B. F., O'Riordan, E. D. & O'Sullivan, M.; (2001) 'Effect of partial replacement of Gum Arabic with carbohydrates on its Microencapsulation properties'. Journal of Agricultural and Food Chemistry, 49 :3385-3388. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2001) 'Microencapsulating properties of sodium caseinate'. Journal of Agricultural and Food Chemistry, 49 :1934-1939. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M. and Shaw, N. B.; (2000) 'Modelling the effect of glycerol on the moisture sorption behaviour of whey protein films'. Journal of Food Engineering, 43 :25-30. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2000) 'Physical properties of composite films formed from WPI edible films'. Irish Journal of Agricultural and Food Research, 39 :145. [Details]
Ipina, M, Milne,J., O'Sullivan, M. and O'Riordan, E.D.; (2000) 'Production of umami flavour by enzymatic hydrolysis of rice protein'. Irish Journal of Agricultural and Food Research, 39 :161. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2000) 'Microencapsulating properties of whey protein concentrate'. Journal of Food Science, 66 :675-680. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2000) 'Emulsification and microencapsulation properties of sodium caseinate/ carbohydrate blends'. International Dairy Journal, 11 :137-144. [Details]
Quinn. G., Monahan, F. J., O'Riordan, E.D. and O'Sullivan. M.; (2000) 'Solubility, permeability and mechanical properties of edible films formed from pH-adjusted whey protein solutions'. Irish Journal of Agricultural and Food Research, 39 :161. [Details]
Angulo, V., O'Sullivan, M., Cronin, D., O'Riordan, E.D. and Milne, J.; (1999) 'Methods for the fractionation of soluble nitrogen in enzyme modified cheese'. Irish Journal of Agricultural and Food Research, 38 (1):183. [Details]
Browne, Y., Milne, J., O'Sullivan, M., and O'Riordan, E. D.; (1999) 'The manufacture of enzyme modified cheese'. Irish Journal of Agricultural and Food Research, 38 (1):183. [Details]
Shaw, N. Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D., and O'Sullivan, M.; (1999) 'Effect of plasticisers on the physical properties of WPI films'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D; (1999) 'Properties of Sodium Caseinate/Carbohydrate mixtures in the manufacture of fat filled powders'. Irish Journal of Agricultural and Food Research, 38 (1):144. [Details]
McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1999) 'Gum Arabic/Carbohydrate composites as encapsulation agents for a flavour compound'. Irish Journal of Agricultural and Food Research, 38 :170. [Details]
Shaw, N., Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D. and O'Sullivan, M.; (1998) 'Effect of composition on the physical properties of whey protein-glycerol films. Paper 20B-6 Presented at IFT annual meeting, Atlanta, 1998'. Food Technology, 52 (5):105. [Details]
McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1998) 'Microencapsulation properties of gum arabic. Paper 77-B-10. Presented at the IFT annual meeting Atlanta 1998'. Food Technology, 52 (6):135. [Details]
McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1998) 'Emulsification and microencapsulation properties of gum arabic'. Journal of Agricultural and Food Chemistry, 46 :4551-4555. [Details]
Browne, Y., Angulo, V., O'Sullivan, M., O'Riordan, E. D. and Jordan, C. G. M.; (1997) 'Characterisation of enzyme modified cheese flavour concentrates'. Irish Journal of Agricultural and Food Research, 36 :263. [Details]
Foucher, S., Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M. and Shaw, N. B.; (1997) 'Viscoelastic properties of a whey protein based edible film'. Irish Journal of Agricultural and Food Research, 36 (2):276. [Details]
Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M. and Shaw, N. B.; (1997) 'Effect of glycerol content on the moisture sorption properties of a whey protein based edible film'. Irish Journal of Food Science and Technology, 36 (2):276. [Details]
Fuller, K., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Hydrolysis of rice protein by commercial proteinases'. Irish Journal of Agricultural and Food Research, 36 (2):292. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Properties of sodium caseinate as a stabilising agent in the manufacture of fat filled powders'. Irish Journal of Agricultural and Food Research, 36 (2):272. [Details]
Hogan, S., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Microencapsulation of properties of whey protein concentrate. Paper 77A-3 Presented at IFT annual meeting Atlanta, 1998'. Food Technology, 52 (5):134. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Comparison of WPC 75 and sodium caseinate as stabilising agents in the manufacture of fat-filled powder'. Irish Journal of Agricultural and Food Research, 36 (2):272. [Details]
Shaw, N. B., Coupland, J. N., Monahan, F. J., O'Riordan, E. D. and O'Sullivan, M.; (1997) 'Effect of glycerol on the mechanical properties and water vapour permeability of WP1 films'. Irish Journal of Agricultural and Food Research, 36 :271. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
McGuinness, R., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Calcium alginate beads as an immobilisation agent for enzymes'. Irish Journal of Agricultural and Food Research, 36 (2):291. [Details]
McGuinness, R., McNamee, B., O'Sullivan, M. and O'Riordan, R. D.; (1996) 'Immobilisation for protease enzyme using a calcium alginate matrix'. Irish Journal of Agricultural and Food Research, 35 (2):195. [Details]
Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1996) 'Microencapsulation of soya-oil using whey protein concentrate'. Irish Journal of Agricultural and Food Research, 35 :195. [Details]
Clancy, M and OSullivan, M.; (1993) 'Partial purification and characterisation of a proteinase from Brevibacterium linens'. Irish Journal of Agricultural and Food Research, 32 :185-194. [Details]
OSullivan, M. and Fox. P.F.; (1991) 'Evaluation of microbial chymosin from genetically engineered Kluyveromyces lactis'. Food Technology and Biotechnology, 5 :19-32. [Details]
OSullivan, M. and Fox, P.F.; (1990) 'A scheme for the partial fractionation of cheese peptides'. Journal of Dairy Research, 57 :135-139. [Details]

Other Journals

Guckian, S., Monahan, F. J., O'Riordan, E. D. & O'Sullivan, M.; (2000) 'Solubility of heated and unheated edible WPI films' . [Details]

Conference Publications

Contini C, Katsikogianni MG, O¿Neill FT, O¿Sullivan M, Dowling DP and Monahan FJ ; (2011) Development of active packaging containing natural antioxidants 11th International Congress on Engineering and Food Athens, , 22-MAY-11 - 26-MAY-11 , pp.1001-1002 [Details]
Arimi, J.M., Duggan, E, O'Riordan, D., O'Sullivan M. & Lyng, J.; (2008) Expansion of a high protein matrix CIGR 2nd International Symposium on Future of Food Engineering Warsaw, [Details]
Arimi, J, Duggan, E., Lyng, G, O'Sullivan, M and O'Riordan D.; (2009) Properties of a microwave expanded imitation cheese: mechanical, acoustic and sensory analysis European workshop on Food Engineering and Technology [Details]
Goode H., O'Sullivan M., O'Riordan D. and Jacquier J. C; (2008) Dairy Proteins as Encapsulation Matrices for Active Pharmaceutical Ingredients 35th Controlled Release Society Annual Meeting New York, USA, [Details]
El-Bakry M., Duggan E., O'Riordan E.D. and O'Sullivan M.; (2008) Imitation Cheese Manufacture in a Semi-Micro Model System  38th Research ConferenceFood Nutrition and Consumer Science [Details]
Noronha, N., Ziegler, G.R., O'Riordan, D. and O'Sullivan M; (2007) Examination of the mobility of water in low-fat, high-fibre imitation cheese Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details]
Noronha, N., Ziegler, G.R., O'Riordan, D. and O'Sullivan M. 2006. ; (2006) Effects of Starch Inclusion on the Mobility of Water in Imitation Cheeses 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
Arimi, J.M., Duggan, E., Lyng, J., O'Riordan, D. and O'Sullivan M; (2006) Effect of water activity on expansion of a high protein dairy matrix 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
O'Connor, M.M., Halpin, R.M., McMahon, A.M., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Antimicrobial Properties of Dairy Powders 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 [Details]
McMahon, A.M., Halpin, R.M., O'Connor, M.M., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Growth inhibition of food-borne pathogens and food spoilage organisms by an antimicrobial agent derived from whey 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 [Details]
Halpin, R. M., O'Connor, M. M., Boughton, C., O'Riordan, E. D., O'Sullivan, M., Brady, D. B.; (2006) Inhibition of Adhesion of S.mutans to Hydroxyapatite by Enzyme-modified Whey Products 158th Meeting of the Society for General Microbiology Warwick, UK, , 03-SEP-06 - 06-SEP-06 [Details]
O'Connor, M.M., Halpin, R.M., McMahon, A.M., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Antimicrobial Properties of Dairy Powders 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 [Details]
Halpin, R.M., O'Connor, M.M., Boughton, C., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Effect of Hydrolysed Whey Products on Adhesion of S.mutans to Hydroxyapatite in vitro Society for General Microbiology, Irish Branch Meeting Dublin, Ireiand, , 31-AUG-06 - 01-SEP-06 [Details]
Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2006) Water activity and dielectric properties of high fibre imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
Arimi, J.M., Duggan, E, O'Riordan, D., O'Sullivan M. & Lyng, J.; (2006) Expansion of a high protein matrix CIGR 2nd International Symposium on Future of Food Engineering Warsaw, , 26-APR-06 - 28-APR-06 [Details]
Halpin, R. M., O'Connor, M. M., Boughton, C., O'Riordan, E. D., O'Sullivan, M., Brady, D. B.; (2006) Inhibition of Adhesion of S.mutans to Hydroxyapatite by Enzyme-modified Whey Products 158th Meeting of the Society for General Microbiology Warwick, UK, , 03-SEP-06 - 06-SEP-06 [Details]
Halpin, R.M., O'Connor, M.M., Boughton, C., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Inhibition of Adhesion of Cariogenic Streptococci to Hydroxyapatite by Enzyme-modified Whey Protein Concentrates 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 [Details]
McMahon, A.M., Halpin, R.M., O'Connor, M.M., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Growth inhibition of food-borne pathogens and food spoilage organisms by an antimicrobial agent derived from whey 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 [Details]
O'Connor, M.M., D.B. Brady, R.M. Halpin, A. McMahon, E.D. O'Riordan, M. O'Sullivan. ; (2007) Antimicrobial effect of dairy powders on Streptococcus mutans. To Society for General Microbiology University of Manchester 26-29 March 2007 [Details]
Noronha, N. Ziegler, G.R., O'Riordan, D; O'Sullivan M; (2007) Effects of Resistant Starch on the Mobility of Water in Imitation Cheeses annual meeting and food expo of the Institute of Food Technologists (IFT), Chicago on 28th July-1st August 2007 [Details]
Halpin, R.M., M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady; (2007) Naturally Occurring Foodstuffs Inhibit Adhesion of Streptococcus mutans to Hydroxylapatite Institute of Food Technologists (IFT), Chicago on 28th July-1st August 2007 [Details]
Halpin, R.M., M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady.; (2007) Enzyme-modified and Unmodified Buttermilk Powder and Cream Powder Can Inhibit Cariogenic Streptococci Adhering to Hydroxylapatite Society for General Microbiology University of Manchester [Details]
O'Connor, M.M., D.B. Brady, R.M. Halpin, A. McMahon, E.D. O'Riordan, M. O'Sullivan; (2007) Use of enzyme-treated dairy powders to inhibit the growth of food-associated microorganisms annual meeting and food expo of the Institute of Food Technologists (IFT), Chicago on 28th July-1st August 2007 [Details]
Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J. ; (2007) Microwave expansion of a high fibre, high moisture and high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details]
Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J.; (2007) Effect of fat: starch ratio on thermal properties, dielectric properties and microwave expansion of high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details]
Beninati, F., Duggan, E., O'Riordan E.D. and O'Sullivan, M; (2007) Manufacture of low sodium imitation cheese Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
Noronha, N. , Cronin, D., O'Riordan, D. and O'Sullivan, M.; (2007) Flavouring of imitation cheese with enzyme modified cheeses 5th NIZO Dairy Conference, Papendal, The Netherlands [Details]
Halpin, R.M. O'Connor, M.M. McMahon, A., O'Riordan, E.D. O'Sullivan, M. & Brady. D.B (; (2006) Inhibition of adhesion of Cariogenic Streptococci to hydroxyapatite by enzyme-modified whey protein concentrates 36th Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC [Details]
Halpin, R.M. O'Connor, M.M. McMahon, A., O'Riordan, E.D. O'Sullivan, M. & Brady. D.B ; (2006) Inhibition of adhesion of Streptococcus mutans and Streptococcus salivarius to hydroxyapatite by enzyme-modified dairy products the Society for General Microbiology Symposium, UCD, September 2006 , pp.38 [Details]
Mc Darby, S., Duggan, E., O'Riordan, D. and O'Sullivan, M. ; (2006) Effects of sorbitol on the physical properties of imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
O'Connor, M.M., Halpin, R.M. McMahon, A., O'Riordan, E.D. O'Sullivan, M. & Brady. D.B ; (2006) Antimicrobial properties of dairy powders 36th Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC [Details]
R.M. Halpin, M.M. O'Connor, C. Boughton, E.D. O'Riordan, M. O'Sullivan, D.B. Brady ; (2006) Inhibition of adhesion of Streptococcus mutans to hydroxyapatite by enzyme-modified whey products Society for General Microbiology Conference in Warwick [Details]
Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2006) Water activity and dielectric properties of high fibre imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
Arimi, J.M., Duggan, E., O'Riordan, D., O'Sullivan, M. Lyng, J.; (2006) Expansion of imitation cheese on microwave heating 2nd CIGR (Commission Internationale du Génie Rural) Section VI International Symposium The Future of Food Engineering University College Dublin, , 26-APR-06 - 28-APR-06 [Details]
Halpin, R.M., O'Connor, M.M., Boughton, C., O'Riordan, E.D., O'Sullivan, M. Brady, D.B.; (2006) Inhibiton of adhesion of Streptococcus mutans to hydroxyapatite by enzyme-modified whey products The Society for General Microbiology Conference, April 2006 , 11-APR-06 - 13-APR-06 [Details]
O'Connor, C., Langran, S., O'Sullivan, M., Nolan, P. and O'Malley, M.J.; (2006) Conduction velocity measurement in the genioglossus muscle during fatiguing contractions Proceedings of the XIVth Congress of the International Society for Electrophysiology and Kinesioloy (ISEK) Turin, Italy, [Details]
O'Connor, M.M., Halpin, R.M., McMahon, A.M., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Antimicrobial Properties of Dairy Powders 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 [Details]
Halpin, R.M., O'Connor, M.M., Boughton, C., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Effect of Hydrolysed Whey Products on Adhesion of S.mutans to Hydroxyapatite in vitro Society for General Microbiology, Irish Branch Meeting Dublin, Ireiand, , 31-AUG-06 - 01-SEP-06 [Details]
McMahon, A.M., Halpin, R.M., O'Connor, M.M., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Growth inhibition of food-borne pathogens and food spoilage organisms by an antimicrobial agent derived from whey 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 [Details]
Halpin, R.M., O'Connor, M.M., Boughton, C., O'Riordan, E.D., O'Sullivan, M., Brady, D.B.; (2006) Inhibition of Adhesion of Cariogenic Streptococci to Hydroxyapatite by Enzyme-modified Whey Protein Concentrates 36th Annual Research Conference: Food, Nutrition and Consumer Science Cork, Ireland, , 14-SEP-06 - 13-DEC-05 [Details]
Halpin, R. M., O'Connor, M. M., Boughton, C., O'Riordan, E. D., O'Sullivan, M., Brady, D. B.; (2006) Inhibition of Adhesion of S.mutans to Hydroxyapatite by Enzyme-modified Whey Products 158th Meeting of the Society for General Microbiology Warwick, UK, , 03-SEP-06 - 06-SEP-06 [Details]
Mc Mahon, A.M., R.M. Halpin, M.M. O'Connor, E.D. O'Riordan, M. O'Sullivan, D.B. ; (2006) Growth inhibition of food-borne pathogens and food spoilage organisms by an antimicrobial agent derived from whey 36th Research Conference Food Nutrition and Consumer Science.UCC, Cork [Details]
Hennelly, PJ; Dunne, PG; O'Sullivan, M; O'Riordan, ED; ; (2006) JOURNAL OF FOOD ENGINEERING Textural, rheological and microstructural properties of imitation cheese containing inulin , pp.388-395 [Details]
Mc Darby, S., Duggan, E., O'Riordan, D. and O'Sullivan, M; (2006) Effects of sorbitol on the physical properties of imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details]
Noronha, N., Cottell, D., O'Riordan, D. O'Sullivan, M.; (2005) Influence of processing parameters on the texture and microstructure of imitation cheese The 29th Annual Symposium of Microscopical Society of Ireland, September 2005 [Details]
Noronha, N., Cronin, D. O'Riordan, D. O'Sullivan, M.; (2005) Use of enzyme modified cheeses in imitation cheese The 35th Research Conference Food Nutrition and Consumer Science, September 2005 , 15-SEP-05 - 16-SEP-05 [Details]
Wang, H., O'Riordan, D. and O'Sullivan, M. ; (2003) Properties of imitation cheese made with different types of cookers Proceedings of 5th International Conference of Food Science and Technology, Wuxi, China, October 2003 [Details]
Halpin, R.M., O'Connor, M.M., Boughton, C., O'Riordan, E.D., O'Sullivan, M. Brady, D.B.; (2006) Inhibiton of adhesion of Streptococcus mutans to hydroxyapatite by enzyme-modified whey products The Society for General Microbiology Conference, April 2006 [Details]
Noronha, N., Cottell, D., O'Riordan, D. O'Sullivan, M.; (2005) Influence of processing parameters on the texture and microstructure of imitation cheese The 29th Annual Symposium of Microscopical Society of Ireland, September 2005 [Details]
Noronha, N., Cronin, D. O'Riordan, D. O'Sullivan, M.; (2005) Use of enzyme modified cheeses in imitation cheese The 35th Research Conference Food Nutrition and Consumer Science, September 2005 [Details]
Arimi, J.M., Duggan, E, O'Riordan, D., O'Sullivan M. Lyng, J.; (2006) Expansion of a high protein matrix CIGR 2nd International Symposium on Future of Food Engineering, April 2006 [Details]
Arimi, J.M., Duggan, E., O'Riordan, D., O'Sullivan, M. Lyng, J.; (2006) Expansion of imitation cheese on microwave heating 2nd CIGR (Commission Internationale du Génie Rural) Section VI International Symposium The Future of Food Engineering , 26-APR-06 - 28-APR-06 [Details]
                                                                                                                 

Research

Research Interests

Chemistry of dairy products Enzymes in foods, microencapsulation technology Alternative uses of food products

Title of Current Research Projects
Development of ingredient technology for a healthy snack food;
Edible films and coatings for foods;

Novel antimicrobial by-products of whey;
Novel snack foods containing functional fibres

Low salt solutions for the snack food sector

Encapsulation of ingredients, bioactives and probiotics for  animal foods

Prebiotic beta glucans in foods

Generation encapsulation and incorporation into foods of milk derived bioactives (FHI 1)

Light based technologies for improving microbial safety of powdered infant formula "Babysafe"

Exploration of Irish meat processing streams for recovery of high Value Protein based ingredients for food and non-food uses.

Assessment of bioactivity in soft ripened cheeses (FHI 2)