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| Professor Francis Butler has been a lecturer in Biosystems Engineering at UCD since 1990. He is Head of School of the UCD School of Biosystems Engineering. He heads up the Food Quantitative Risk Assessment Group. He has extensive experience in risk assessment, food refrigeration and modelling of food systems. |
| Prof Butler's current area of research is in food engineering with particular interest in quantitative risk assessment of hazards in food; traceability of foods; rheological characterisation of foods; refrigeration, novel processing and packaging of foods. Since joining UCD, he has secured ~ 5 million in competively won research funding for over 30 research projects. He has attracted this funding from a variety of funding agencies including EU 6th Framework, FIRM, STIMULUS, SAFEFOOD, Walsh Fellowship, Forbairt, Enterprise Ireland. |
| Sponsor : University College Dublin (UCD) Title : Funding Application for research dissemination: One oral and one poster presentation on the risk assessment of Salmonella Typhimurium to be presented at the 12th International Symposium of Veterinary Epidemiology and Economics Start Date / End Date : 03-AUG-09 / 31-JAN-11 |
| Sponsor : Enterprise Ireland (EI) Title : Safe Agri-Feed for Europe Start Date / End Date : 01-NOV-09 / 31-DEC-09 |
| Sponsor : Teagasc Title : Modelling the Behaviour of Staphlococcus Aureus in Raw Milk Cheese; Risk Assessment and Factors Affecting Enterotoxin Production Start Date / End Date : 01-JAN-10 / 31-DEC-10 |
| Sponsor : Enterprise Ireland (EI) Title : Thermal process validation Start Date / End Date : 11-MAR-09 / 24-JUL-09 |
| Sponsor : Food Safety Promotion Board (SAFEFOOD) Title : Safefood Salmonella Network Start Date / End Date : 01-MAY-11 / 30-APR-12 |
| Sponsor : Pobal Title : Developing Entrepreneurship among Female Graduates of Food Science and Technology Degree Programmes and Female Artisan Food Producers Start Date / End Date : 01-AUG-11 / 30-NOV-12 |
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| Sponsor : University College Dublin (UCD) Title : Evaluation of quaternary ammonium compounds residues in food plants surfaces: method validation and residue persistence Start Date / End Date : 01-MAY-12 / 31-OCT-13 |
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| Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF) Title : Safe & Health Foods Start Date / End Date : 30-DEC-07 / 29-DEC-12 |
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| Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF) Title : Microbial Quantitative Risk Assessment Network of Ireland Start Date / End Date : 01-NOV-07 / 31-OCT-11 |
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| Sponsor : Teagasc Walsh Fellow Title : Source Persistance and Predicting the Growth of Listeria Monocytogenes in Cheese Start Date / End Date : 01-JAN-07 / 31-DEC-09 |
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| Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF) Title : Antimicrobial resistance in commensal and selected pathogenic organisms in dairy, pig and poultry production in Ireland as a reservoir of resistance for animal and zoonotic pathgens Start Date / End Date : 01-DEC-06 / 31-JAN-11 |
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| Sponsor : European Commission FP6 Title : Improving the quality and Safety of Beef and Beef Products for the consumer in Production and Processing (PROSAFE BEEF) Start Date / End Date : 01-MAR-07 / 28-FEB-12 |
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| Sponsor : European Commission FP6 Title : Improving the quality of pork and pork products for the consumer: Development of an innovative, integrated, and sustainable food production chain of high quality pork products matching consumer demand (Q-PORKCHAINS) Start Date / End Date : 01-JAN-07 / 31-DEC-11 |
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| Duffy, G., Butler, F., Cummins, E., O'Brien, S., Nally, P., Carney, E., Henchion, M., Mahon, D., Cowan, C.; (2006) E.coli O157:H7 in beefburgers produced in the republic of Ireland: A quantitative microbial risk assessment. Ireland: Tgc. [Details] |
| Duffy, G., Butler, F., Cummins, E., O' Brien, S., Nally, P., Carney, E., Henchion, M., Mahon, D. and Cowan, C. ; (2006) E. coli O157:H7 in beef burgers produced in the Republic of Ireland: A quantitative microbial risk assessment. Dublin: Teagasc Press. [Details] |
| Brunton, N., Gormley, T.R., Butler, F. & Cummins, E.; (2005) Status report on acrylamide in potato products. : Teagasc Press. [Details] |
| 2. Duffy, G., O'Brien, S., Carney, E., Butler, F., Cummins, E., Nally, P., Mahon, D., Henchion, M. and Cowan, C. ; (2005) A quantitative risk assessment of E. coli in Irish minced beef. Dublin: Teagasc Press. [Details] |
| Grainne Redmond, G., Gormley, T.R., Butler F., Dempsey A. and Oxley E. ; (2004) Freeze-chilling of ready-to-eat meal components. Dublin: Teagasc Press. [Details] |
| Redmond, G., McGeehin, B., Henchion M., Sheridan, J. J. Troy, D. J., Cowan, C. & Butler, F.; (2001) Commercial systems for the ultra-rapid chilling of lamb. : Teagasc Press. [Details] | |||||||||
| Gormley, T. R., Brennan, M. & Butler, F.; (2000) Upgrading the cold chain for consumer food products. : Teagasc Press. [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. & Butler, F.; (1999) The ultra-rapid chilling of lamb carcasses. : Teagasc Press. [Details] | |||||||||
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| Gonzales Barron, U., Butler, F.; (2004) 'A comparison of visual assessment and digital fractal analysis of bread crumb images' In: Cauvain, S., Salmon, S., Young, L (eds). Using Cereal Science and Technology for the Benefit of the Consumers. England: CRC Press. [Details] |
| Gonzales Barron, U., Butler, F.; (2008) 'Crumb features quantification of by cryo-scanning electron microscopy images' In: Campbell, G., Scanlon, M., Niranjan, K (eds). Bubbles in Food. England: AACC International. [Details] |
| Gonzales Barron, U., Butler, F. ; (2008) 'A comparison of four image texture analysis methods for classification of crumb grain appearance of organic and non-organic breads' In: Advances in Food Science and Food Technology in Developing Countries. Mexico: Asociación Mexicana de Ciencia de los Alimentos. [Details] |
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K. & Ward, S. ; (2011) 'Ultra High Frequency (UHF) Radio Frequency Identification in Food Supply Chain Management Applications' In: Regina M. Samson (eds). Supply-Chain Management: Theories, Activities/Functions and Problems. NY: Nova Science Publishers.  [Details] |
| Duffy, G., Carney, E., O'Brien, S., Cummins, E., Nally, P., Butler, F. and Sheridan, J.J. ; (2003) 'A Quantitative Risk Assessment model for E. coli 0157:H7 in Irish beef' In: F.J.M. Smulders and J.D. Collins (eds). Risk Management Strategies: Monitoring and Surveillance. The Netherlands: Wageningen Academic Publishers. [Details] |
| BUTLER, F. and McNULTY, P; (1995) 'Time dependent rheological characterisation of buttermilk at 50C'. Journal of Food Engineering, 25 :569-580. [Details] |
| Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (2000) 'Ultra-rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops'. Journal of Muscle Foods, 11 :69-84. [Details] |
| Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (2001) 'The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum'. Meat Science, 59 :293-301. [Details] |
| Nally, P. Cummins, E., Butler, F., Duffy, G., O¿ Brien, S., Carney, E. and Sheridan, J. J.; (2002) 'Methods for characterising variability and uncertainty in a microbial risk assessment model for Escherichia coli O157:H7'. Irish Journal of Agricultural and Food Research, 42 . [Details] |
| Cummins, E., Nally, P., Butler, F., Duffy, G., Carney, E., O¿ Brien, S. and Sheridan, J. J.; (2002) 'Characterising food safety in the Irish beef industry in relation to Escherichia coli O157:H7 by means of a quantitative risk assessment model'. Irish Journal of Agricultural and Food Research, 42 . [Details] |
| O'Brien, S., Carney, E., Duffy, G., Cummins, E., Nally, P., Butler, F. and Sheridan, J. J.; (2002) 'Exposure assessment of E. coli O157:H7 in Irish minced beef as part of a quantitative risk assessment'. Irish Journal of Agricultural and Food Research, 42 . [Details] | |||||||||
| Redmond, GA; Butler, F; Gormley, TR; ; (2002) 'The effect of freezing conditions on the quality of freeze-chilled reconstituted mashed potato'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 35 (2):201-204. [Details] | |||||||||
| Redmond, G. A., Decazes, A. M., Gormley T.R. and Butler, F.; (2003) 'The vitamin C status of freeze-chilled mashed potato'. Journal of Food Process Engineering, 56 :219-221. [Details] | |||||||||
| Redmond, G.A., Gormley T.R. and Butler, F.; (2003) 'The effect of short- and long-term freeze-chilling on the quality of mashed potato'. Innovative Food Science and Emerging Technologies, 4 :85-97. [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., O¿Brien, S., Duffy, G., Carney, E. and Sheridan, J. J. (; (2004) 'A quantitative exposure assessment of Escherichia coli O157:H7 in Irish retail beef products'. Irish Journal of Agricultural and Food Research, 43 (1). [Details] | |||||||||
| Xia, B., Cummins, E., Nally, P., Butler, F., O¿Brien, S., Duffy, G., Carney, E. and Sheridan, J. J.; (2004) 'Simulation of the prevalence of Eschericha coli O157:H7 in Irish abattoirs by means of event tree analysis'. Irish Journal of Agricultural and Food Research, 43 (1):124-125. [Details] | |||||||||
| Butler F., Cummins E., Duffy G. ; (2004) 'Thought for food ' Quantitative risk assessment in the food industry'. Irish Engineers Journal, :189-190. [Details] | |||||||||
| 2. Redmond, G.A., Gormley T.R. and Butler, F.; (2004) 'The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots'. Innovative Food Science and Emerging Technologies, 5 :65-72. [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., O¿Brien, S., Duffy, G., Carney, E. and Sheridan, J. J.; (2004) 'Validation and sensitivity analysis of a simulation model for the transfer of Eschericha coli O157:H7 in Irish abattoirs'. Irish Journal of Agricultural and Food Research, 43 (1). [Details] | |||||||||
| Redmond, GA; Gormley, TR; Butler, F; ; (2005) 'Effect of short- and long-term frozen storage with MAP on the quality of freeze-chilled lasagne'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 38 (1):81-87. [Details] | |||||||||
| Ayalew, G., McCarthy, U., McDonnell, K., Butler, F., McNulty, P.B., & Ward, S.M.; (2006) 'Electronic tracking and tracing in food and feed traceability'. LogForum, 2 (2):1-17. [Details] | |||||||||
| Gonzales Barron, U., Butler, F.; (2006) 'A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread crumb features by digital image analysis'. Journal of Food Engineering, 74 (2):268-278. [DOI] [Details] |
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| Ayalew, G., McCarthy, U., McDonnell, K., Butler, F., McNulty, P.B., & Ward, S.M.; (2006) 'Electronic tracking and tracing in food and feed traceability'. LogForum, 2 (2):1-17. [Details] | |||||||||
| Kinsella, K.J., Sheridan, J.J., Rowe, T.A., Butler, F., Delgado, A., Quispe-Ramirez, A., Blair, I.S. & McDowell, D.A.; (2006) 'Impact of a novel spray-chilling system on surface microflora, water activity and weight loss during beef carcass chilling'. FOOD MICROBIOLOGY, 23 (5):483-490. [Details] |
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| Ayalew, G. McCarthy, U. McDonnell, K. Butler, F. McNulty, P. and Ward, S.M.; (2006) 'Electronic tracking and tracing in food and feed traceability'. LogForum, 2 (2). [Details] |
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| Duffy, G., Cummins, E., Nally, P., O'Brien, S. and Butler, F. ; (2006) 'A review of quantitative microbial risk assessment in the management of Escherichia coli O157 : H7 on beef'. Meat Science, 74 (1):76-88. [Details] | |||||||||
| Beggan, M,Allen, P,Butler, F; (2006) 'Oxygen scavenger effect on the development of metmyoglobin on beefsteaks during early low-oxygen storage'. Journal of Muscle Foods, 17 :381-397. [Details] | |||||||||
| Beggan, M,Allen, P,Butler, F; (2006) 'Effect of oxygen concentrations on blooming ability of aged beef Longissimus lumborum steaks following ultralow oxygen and vacuum storage'. Journal of Muscle Foods, 17 :267-276. [Details] | |||||||||
| Ayalew, G., McCarthy, U., McDonnell, K., Butler, F., McNulty, P. and Ward, S.M. ; (2006) 'Electronic tracking and tracing in food and feed traceability'. Electronic Scientific Journal of Logistics, 2 (paper 5). [Details] |
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| Brunton, NP, Gormley, R, Butler, F, Cummins, E, Danaher, M, Minihana, M, OKeeffe, M, ; (2007) 'A survey of acrylarmide precursors in Irish ware potatoes and acrylarnide levels in French fries'. LWT-FOOD SCI TECHNOL, 40 (9):1601-1609. [Details] | |||||||||
| Corkery, GP, Gonzales-Barron, UA, Butler, F, McDonnell, K, Ward, S, ; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. T ASABE, 50 :313-320. [Details] | |||||||||
| Barry, B, Gonzales-Barron, UA, McDonnell, K, Butler, F, Ward, S, ; (2007) 'Using muzzle pattern recognition as a biometric approach for cattle identification'. T ASABE, 50 :1073-1080. [Details] | |||||||||
| Corkery, GP, Gonzales-Barron, UA, Butler, F, McDonnell, K, Ward, S, ; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. T ASABE, 50 :313-320. [Details] | |||||||||
| Stojceska, V,Butler, F,Gallagher, E,Keehan, D; (2007) 'A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour'. Food, 83 :475-482. [DOI] [Details] | |||||||||
| Barry, B,Gonzales-Barron, UA,McDonnell, K,Butler, F,Ward, S; (2007) 'Using muzzle pattern recognition as a biometric approach for cattle identification'. T ASABE, 50 :1073-1080. [Details] | |||||||||
| Brunton, NP,Gormley, R,Butler, F,Cummins, E,Danaher, M,Minihana, M,O'Keeffe, M; (2007) 'A survey of acrylarmide precursors in Irish ware potatoes and acrylarnide levels in French fries'. LWT-FOOD SCI TECHNOL, 40 :1601-1609. [DOI] [Details] | |||||||||
| Corkery, GP,Gonzales-Barron, UA,Butler, F,McDonnell, K,Ward, S; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. T ASABE, 50 :313-320. [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] | |||||||||
| Corkery, G., Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, ; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. Transactions of the Asae, 50 (1):313-320. [Details] | |||||||||
| Barry, B., Gonzales Barron, U., Butler, F., McDonnell, K., Ward, S.; (2007) 'Using muzzle pattern recognition as a biometric approach for cattle identification'. Transactions of the ASABE, 50 (3):1073-1080. [Details] |
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| Corkery, G., Gonzales Barron, U., Butler, F., McDonnell, K., Ward, S.; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. Transactions of the ASABE, 50 (1):313-320. [Details] |
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| Barry, B., Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, ; (2007) 'Using muzzle pattern recognition as a biometric approach for cattle identification'. Transactions of the Asae, . [Details] | |||||||||
| Gonzales Barron, U., Corkery, G., Barry, B., Butler, F., McDonnell, K. and Ward, S.; (2007) 'Assessment of Retinal Recognition Technology as a Biometric Method for Sheep Identification'. Computers and Electronics in Agriculture, . [Details] | |||||||||
| Corkery, G., Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, ; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. Transactions of the Asae, 50 (1):313-320. [Details] | |||||||||
| Corkery, G., Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, ; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. Transactions of the Asae, 50 (1):313-320. [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., Duffy, G., O'Brien, S., ; (2008) 'Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157 : H7 contamination of beef trimmings from Irish meat plants'. Meat Science, 79 (1):139-154. [Details] | |||||||||
| Stojceska, V,Butler, F; (2008) 'Digitization of farinogram plots and estimation of mixing stability'. Rea, 48 :729-733. [DOI] [Details] | |||||||||
| Barry, B,Corkery, G,Gonzales-Barron, U,Mc Donnell, K,Butler, F,Ward, S; (2008) 'A longitudinal study of the effect of time on the matching performance of a retinal recognition system for lambs'. Journal of Applied Physics, 64 :202-211. [DOI] [Details] | |||||||||
| Prendergast, DM,Duggan, SJ,Fanning, S,Cormican, M,Gonzales-Barron, U,Butler, F,Duffy, G; (2008) 'Prevalence and numbers of Salmonella spp. and Enterobacteriaceae on pork cuts in abattoirs in the Republic of Ireland'. Journal of Applied Microbiology, 105 :1209-1219. [DOI] [Details] |
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| Barron, UG,Bergin, D,Butler, F; (2008) 'A meta-analysis study of the effect of chilling on prevalence of Salmonella on pig carcasses'. J FOOD PROTECT, 71 :1330-1337. [Details] | |||||||||
| Cummins, E,Nally, P,Butler, F,Duffy, G,O'Brien, S; (2008) 'Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157 : H7 contamination of beef trimmings from Irish meat plants'. Meat Sci, 79 :139-154. [DOI] [Details] | |||||||||
| Gonzales-Barron, U,Butler, F; (2008) 'Fractal texture analysis of bread crumb digital images'. European Food Research and Technology, 226 :721-729. [DOI] [Details] | |||||||||
| Gonzales-Barron, U,Butler, F; (2008) 'Prediction of panellists' perception of bread crumb appearance using fractal and visual textural features'. European Food Research and Technology, 226 :779-785. [DOI] [Details] | |||||||||
| Gonzales-Barron, U,Butler, F; (2008) 'Discrimination of crumb grain visual appearance of organic and non-organic bread loaves by image texture analysis'. Food, 84 :480-488. [DOI] [Details] | |||||||||
| Gonzales Barron, U., Butler, F.; (2008) 'Fractal texture analysis of bread crumb digital images'. European Food Research and Technology, 226 (4):721-729. [DOI] [Details] |
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| Gonzales Barron, U., Butler, F.; (2008) 'Prediction of panellists' perception of bread crumb appearance using fractal and visual textural features'. European Food Research and Technology, 226 (4):779-785. [DOI] [Details] |
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| Gonzales Barron, U., Butler, F.; (2008) 'Discrimination of crumb grain visual appearance of organic and non-organic bread loaves by image texture analysis'. Journal of Food Engineering, 84 (3):480-488. [DOI] [Details] |
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| Gonzales Barron, U., Bergin, D., Butler, F. ; (2008) 'A meta-analysis study of the effect of chilling on Salmonella prevalence on pork carcasses'. Journal of Food Protection, 71 (7):1330-1337. [Details] |
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| Barry, B., Gonzales Barron, U., Butler, F., McDonnell, K., Ward, S. ; (2008) 'A longitudinal study of the effect of time on the matching performance of a retinal recognition system for lambs'. Computers and Electronics in Agriculture, 64 (2):202-211. [DOI] [Details] |
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| Prendergast, D., Duggan, S., Gonzales Barron, U., Fanning, S., Butler, F., Cormican, M., and Duffy, G. ; (2008) 'Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork'. International Journal of Food Microbiology, 131 (2-3):233-239. [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] | |||||||||
| Gonzales Barron, U., Corkery, G., Barry, B., Butler, F., McDonnell, K., Ward, S.; (2008) 'Assessment of retinal recognition technology as a biometric method for sheep identification'. Computers and Electronics in Agriculture, 60 (2):156-166. [DOI] [Details] |
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| 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] | |||||||||
| MB. McMenamin, A. Jackson, J. Lambert, W. Hall, K. Butler, FM McAuliffe.; (2008) 'Obstetric management of hepatitis C positive mothers ¿ analysis of vertical transmission in 559 mother-infant pairs'. Am J Obstet Gynecol, 199 (3):315-317. [Details] | |||||||||
| Gonzales Barron, U., Corkery, G., Barry, B., Butler, F., McDonnell, K., Ward, S.; (2008) 'Assessment of retinal recognition technology as a biometric method for sheep identification'. Computers and Electronics in Agriculture, 60 (2):156-166. [DOI] [Details] |
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| Gonzales Barron, U., Corkery, G., Barry, B., Butler, F., McDonnell, K., Ward, S.; (2008) 'Assessment of retinal recognition technology as a biometric method for sheep identification'. Computers and Electronics in Agriculture, 60 (2):156-166. [DOI] [Details] |
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| Barry, B., Corkery, G., Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, S. ; (2008) 'A longitudinal study of the effect of time on the matching performance of a retinal recognition system for lambs'. COMPUTERS AND ELECTRONICS IN AGRICULTURE, 64 (2):202-211. [DOI] [Details] |
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| 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] | |||||||||
| HadiNezhad, M,Butler, F; (2009) 'Association of Glutenin Subunit Composition and Dough Rheological Characteristics with Cookie Baking Properties of Soft Wheat Cultivars'. Rea, 86 :339-349. [DOI] [Details] | |||||||||
| Prendergast, DM,Duggan, SJ,Gonzales-Barron, U,Fanning, S,Butler, F,Cormican, M,Duffy, G; (2009) 'Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork'. International Journal of Food Microbiology, 131 (31):233-239. [DOI] [Details] | |||||||||
| HadiNezhad, M,Butler, F; (2009) 'Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking'. Rea, 49 :178-183. [DOI] [Details] | |||||||||
| Patras, A,Brunton, NP,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'. Food, 10 :308-313. [DOI] [Details] | |||||||||
| Roessle, C., Gormley, T.R. and Butler, F.; (2009) 'Efficacy of Natureseal AS1 browning inhibitor in fresh-cut fruit salad applications with emphasis on apple wedges'. Journal of Horticultural Science and Biotechnology, ISAFRUIT special issue :62-67. [Details] | |||||||||
| Soumpasis, I.,Butler, F.; (2009) 'Development and application of a stochastic epidemic model for the transmission of Salmonella Typhimurium at the farm level of the pork production chain'. Risk Anal, 29 (1111):1521-331521. [Details] |
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| Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K. & Ward, S. ; (2009) 'Impact of reader antenna polarisation, distance, inlay design, conveyor speed, tag location and orientation on the coupling of UHF RFID as applied to modified atmosphere packaged meat'. Computers and Electronics in Agriculture, 69 (2):135-141. [DOI] [Details] |
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| Barron, U. G.,Soumpasis, I.,Butler, F.,Duffy, G.; (2009) 'An appraisal of the use of meat-juice serology monitoring data for estimating prevalence of cecal Salmonella carriage of pigs at slaughter by means of herd-level and animal-level simulation'. J Food Prot, 72 (22):286-94286. [Details] |
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| Barron, U. G.,Soumpasis, I.,Butler, F.,Prendergast, D.,Duggan, S.,Duffy, G.; (2009) 'Estimation of prevalence of Salmonella on pig carcasses and pork joints, using a quantitative risk assessment model aided by meta-analysis'. J Food Prot, 72 (22):274-85274. [Details] |
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| Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, S.; (2009) 'The end of the identity crisis? Advances in biometrics markers for animal identification'. Irish Veterinary Journal, 63 (3):204-208. [Details] | |||||||||
| Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, S.; (2009) 'Enhanced systems for livestock identification based on biometrics'. Irish Veterinary Journal, . [Details] | |||||||||
| Gonzales Barron, U., Soumpasis, I., Butler, F., and Duffy, G.; (2009) 'An appraisal of the use of meat juice serology monitoring data for estimating prevalence of caecal Salmonella carriage of pigs at slaughter by means of herd-level and animal-level simulation'. Journal of Food Protection, 72 (2):286-294. [Details] | |||||||||
| Gonzales Barron, U., Soumpasis, I., Butler, F., Prendergast, D., Duggan, S., and Duffy, G.; (2009) 'Estimation of prevalence of Salmonella spp. on pig carcasses and pork joints using a quantitative risk assessment model aided by meta-analysis'. Journal of Food Protection, 72 (2):274-285. [Details] | |||||||||
| Ktenioudaki, A., Butler, F., Gonzales Barron, U., Mc Carthy, U., and Gallagher, E. ; (2009) 'Monitoring the dynamic density of wheat dough during fermentation'. Journal of Food Engineering, 95 (2):332-338. [Details] | |||||||||
| Soumpasis, I,Butler, F; (2009) 'Development and Application of a Stochastic Epidemic Model for the Transmission of Salmonella Typhimurium at the Farm Level of the Pork Production Chain'. Risk, 29 :1521-1533. [DOI] [Details] | |||||||||
| Mc Carthy, U,Ayalew, G,Butler, F,McDonnell, K,Ward, S; (2009) 'Impact of reader antenna polarisation, distance, inlay design, conveyor speed, tag location and orientation on the coupling of UHF RFID as applied to modified atmosphere packaged meat'. Computers and Electronics in Agriculture, 69 :135-141. [DOI] [Details] | |||||||||
| Ktenioudaki, A,Butler, F,Gonzales-Barron, U,Mc Carthy, U,Gallagher, E; (2009) 'Monitoring the dynamic density of wheat dough during fermentation'. Food, 95 :332-338. [DOI] [Details] | |||||||||
| Mc Carthy, U,Ayalew, G,Butler, F,McDonnell, K,Ward, S; (2009) 'The Effects of Item Composition, Tag Inlay Design, Reader Antenna Polarization, Power and Transponder Orientation on the Dynamic Coupling Efficiency of Backscatter Ultra-High Frequency Radio Frequency Identification'. Packaging Technology and Science, 22 :241-248. [DOI] [Details] | |||||||||
| Shanahan, C,Kernan, B,Ayalew, G,McDonnell, K,Butler, F,Ward, S; (2009) 'A framework for beef traceability from farm to slaughter using global standards: An Irish perspective'. Computers and Electronics in Agriculture, 66 :62-69. [DOI] [Details] | |||||||||
| Barron, UG,Butler, F,McDonnell, K,Ward, S; (2009) 'The end of the identity crisis? Advances in biometric markers for animal identification'. VET J, 62 :204-208. [Details] | |||||||||
| Patras, A,Tiwari, BK,Brunton, NP,Butler, F; (2009) 'Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage'. FOOD CHEM, 114 :484-491. [DOI] [Details] | |||||||||
| Barron, UG,Soumpasis, I,Butler, F,Prendergast, D,Duggan, S,Duffy, G; (2009) 'Estimation of Prevalence of Salmonella on Pig Carcasses and Pork Joints, Using a Quantitative Risk Assessment Model Aided by Meta-Analysis'. J FOOD PROTECT, 72 :274-285. [Details] | |||||||||
| Barron, UG,Soumpasis, I,Butler, F,Duffy, G; (2009) 'An Appraisal of the Use of Meat-Juice Serology Monitoring Data for Estimating Prevalence of Cecal Salmonella Carriage of Pigs at Slaughter by Means of Herd-Level and Animal-Level Simulation'. J FOOD PROTECT, 72 :286-294. [Details] | |||||||||
| Gonzales-Barron, U., Redmond, G., and Butler, F. ; (2010) 'A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules'. Food Control, 21 (12):1683-1692. [Details] | |||||||||
| Gonzales-Barron, U., Redmond, G., and Butler, F. ; (2010) 'A risk characterisation model of Salmonella Typhimurium in Irish fresh pork sausages'. Food Research International, . [DOI] [Details] | |||||||||
| Tansey, F.S., Gormley, T.R. and Butler, F.; (2010) 'The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots'. Innovative Food Science and Emerging Technologies, 11 (1):137-145. [Details] | |||||||||
| HadiNezhad, M,Butler, F; (2010) 'Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking'. Food, 3 :594-602. [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] | |||||||||
| Gonzales-Barron, U.,Kerr, M.,Sheridan, J. J.,Butler, F.; (2010) 'Count data distributions and their zero-modified equivalents as a framework for modelling microbial data with a relatively high occurrence of zero counts'. International Journal of Food Microbiology, 136 (33):268-77268. [Details] |
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| Tansey, F,Gormley, R,Butler, F; (2010) 'The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots'. Food, 11 :137-145. [DOI] [Details] | |||||||||
| Keenan, DF,Brunton, NP,Gormley, TR,Butler, F,Tiwari, BK,Patras, A; (2010) 'Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies'. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 11 :551-556. [DOI] [Details] | |||||||||
| Duggan, SJ,Mannion, C,Prendergast, DM,Leonard, N,Fanning, S,Gonzales-Barron, U,Egan, J,Butler, F,Duffy, G; (2010) 'Tracking the Salmonella Status of Pigs and Pork from Lairage through the Slaughter Process in the Republic of Ireland'. Journal of Food Protection, 73 :2148-2160. [Details] | |||||||||
| Patras, A,Brunton, NP,Butler, F; (2010) 'EFFECT OF WATER IMMERSION AND SOUS-VIDE PROCESSING ON ANTIOXIDANT ACTIVITY, PHENOLIC, CAROTENOID CONTENT AND COLOR OF CARROT DISKS'. Journal of Food Processing and Preservation, 34 :1009-1023. [DOI] [Details] | |||||||||
| Gonzales-Barron, UA,Redmond, G,Butler, F; (2010) 'A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules'. Food Control, 21 :1693-1702. [DOI] [Details] | |||||||||
| Jordan, K,Schvartzman, MS,Maffre, A,Sanaa, M,Butler, F,Gonzales-Baron, U,Tenenhaus-Aziza, F; (2010) 'Predictive models developed in cheese for growth of Listeria monocytogenes'. Australian Journal Of Dairy Technology, 65 :150-152. [Details] | |||||||||
| Gonzales-Barron, U,Redmond, G,Butler, F; (2010) 'A consumer-phase exposure assessment of Salmonella typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules'. Food Control, 21 :1683-1692. [DOI] [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., 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] | |||||||||
| 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] | |||||||||
| Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K. & Ward, S. ; (2010) 'The Effect of increased Interrogation zone, Reader Antenna Polarisation and application factors in the performance of UHF RFID tag detection on Modified Atmosphere Packaged Meat'. Packaging Technology and Science, 23 (6):339-350. [DOI] [Details] |
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| Gonzales-Barron, U,Redmond, G,Butler, F; (2010) 'Modeling Prevalence and Counts from Most Probable Number in a Bayesian Framework: An Application to Salmonella Typhimurium in Fresh Pork Sausages'. Journal of Food Protection, 73 :1416-1422. [Details] | |||||||||
| Ktenioudaki, A,Butler, F,Gallagher, E; (2010) 'Rheological properties and baking quality of wheat varieties from various geographical regions'. Journal of cereal science, 51 :402-408. [DOI] [Details] | |||||||||
| Ktenioudaki, A,Butler, F,Gallagher, E; (2010) 'The effect of different mixing processes on dough extensional rheology and baked attributes'. Journal of the Science of Food and Agriculture, 90 :2098-2104. [DOI] [Details] | |||||||||
| Schvartzman, MS,Belessi, X,Butler, F,Skandamis, P,Jordan, K; (2010) 'Comparison of growth limits of Listeria monocytogenes in milk, broth and cheese'. Journal of Applied Microbiology, 109 :1790-1799. [DOI] [Details] | |||||||||
| Mc Carthy, U,Ayalew, G,Butler, F,McDonnell, K,Ward, S; (2010) 'The Effect of Increased Interrogation Zone, Reader Antenna Polarization and Application Factors in the Performance of UHF RFID Tag Detection on Modified Atmosphere Packaged Meat'. Packaging Technology and Science, 23 :339-350. [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] | |||||||||
| 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] | |||||||||
| Gonzales-Barron, U., Redmond, G., and Butler, F.; (2010) 'Modeling prevalence and counts from most probable number in a Bayesian framework: An application to Salmonella Typhimurium in fresh pork sausages'. Journal of Food Protection, 73 (8):1416-1422. [Details] | |||||||||
| Gonzales-Barron, U., and Butler, F. ; (2010) 'The use of meta-analytical tools in risk assessment for food safety'. Food Microbiology, . [DOI] [Details] | |||||||||
| Schvartzman, M. S., Gonzales-Barron, U., Butler, F., and Jordan, K. ; (2010) 'Modelling the growth of Listeria monocytogenes on the surface of smear-ripened cheese'. International Journal of Food Microbiology, . [Details] | |||||||||
| Gonzales-Barron, U., Redmond, G., and Butler, F.; (2010) 'A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules'. Food Control, 21 (12):1693-1702. [Details] | |||||||||
| Ktenioudaki, A,Butler, F,Gallagher, E; (2011) 'Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume'. Lwt-Food Science and Technology, 44 :594-601. [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] | |||||||||
| Gonzales-Barron, U,Butler, F; (2011) 'A comparison between the discrete Poisson-gamma and Poisson-lognormal distributions to characterise microbial counts in foods'. Food Control, 22 :1279-1286. [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] | |||||||||
| Patras, A,Brunton, NP,Tiwari, BK,Butler, F; (2011) 'Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage'. Food and Bioprocess Technology, 4 :1245-1252. [DOI] [Details] | |||||||||
| Barry, B,Barron, UG,Butler, F,Ward, S,McDonnell, K; (2011) 'Verification of sheep identity by means of a retinal recognition system'. Transactions of the Asabe, 54 :1161-1167. [Details] | |||||||||
| Schvartzman, MS,Maffre, A,Tenenhaus-Aziza, F,Sanaa, M,Butler, F,Jordan, K; (2011) 'Modelling the fate of Listeria monocytogenes during manufacture and ripening of smeared cheese made with pasteurised or raw milk'. International Journal of Food Microbiology, 145 :31-38. [DOI] [Details] | |||||||||
| Gonzales-Barron, U,Butler, F; (2011) 'Characterisation of within-batch and between-batch variability in microbial counts in foods using Poisson-gamma and Poisson-lognormal regression models'. Food Control, 22 :1268-1278. [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] | |||||||||
| Ktenioudaki, A,Butler, F,Gallagher, E; (2011) 'Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality'. Lwt-Food Science and Technology, 44 :602-610. [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] | |||||||||
| Soumpasis, I,Butler, F; (2011) 'Development of a Self-Regulated Dynamic Model for the Propagation of Salmonella Typhimurium in Pig Farms'. Risk Analysis, 31 :63-77. [DOI] [Details] | |||||||||
| Labite H, Butler F and Cummins E*; (2011) 'A Review and Evaluation of Plant Protection Product Ranking Tools Used in Agriculture'. Human and Ecological Risk Assessment, 17 (2):300-327. [Details] | |||||||||
| Gonzales-Barron, U., and Butler, F. ; (2011) 'A comparison between the discrete Poisson-Gamma and Poisson-Lognormal distributions to characterise microbial counts in foods'. Food Control, . [DOI] [Details] | |||||||||
| Gonzales-Barron, U., and Butler, F. ; (2011) 'Characterisation of within-batch and between-batch variability in microbial counts in foods using Poisson-gamma and Poisson-lognormal regression models'. Food Control, . [DOI] [Details] | |||||||||
| Keenan, D. F., Tiwari, B. K., Patras, A., Gormley, R., Butler, F., & Brunton, N. P. (2012) 'Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies'. International Journal of Food Science and Technology, 47 (4):827-836. [Details] | |||||||||
| Keenan, D. F., Brunton, N. P., Mitchell, M., Gormley, R., & Butler, F. (2012) 'Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis'. Food Research International, 45 (1):17-25. [Details] | |||||||||
| Keenan, D. F., Valverde, J., Gormley, R., Butler, F., & Brunton, N. P. (2012) 'Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties'. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 48 (2):308-315. [Details] | |||||||||
| Soumpasis, I., Alban, L., & Butler, F. (2012) 'Controlling Salmonella infections in pig farms: A framework modelling approach'. Food Research International, 45 (2):1139-1148. [Details] | |||||||||
| Stojceska, V., & Butler, F (2012) 'Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours'. Trends in Food Science & Technology, 24 (1):13-18. [Details] | |||||||||
| Yan QQ, Condell O, Power K, Butler F, Tall BD, Fanning S (2012) 'Cronobacter species (formerly known as Enterobacter sakazakii) in powdered infant formula: a review of our current understanding of the biology of this bacterium'. Journal of applied microbiology, 113 (1):1-15. [DOI] [Details] | |||||||||
| Ktenioudaki, A., Butler, F., Gonzales Barron, U., Mc Carthy, U., and Gallagher, E. ; (2009) 'Monitoring the dynamic density of wheat dough during fermentation'. Journal of Food Engineering, 95 (2):332-338. [Details] | |||||||||
| Gonzales Barron, U., Soumpasis, I., Butler, F., Prendergast, D., Duggan, S., and Duffy, G.; (2009) 'Estimation of prevalence of Salmonella spp. on pig carcasses and pork joints using a quantitative risk assessment model aided by meta-analysis'. Journal of Food Protection, 72 (2):274-285. [Details] | |||||||||
| Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, S.; (2009) 'The end of the identity crisis? Advances in biometrics markers for animal identification'. Irish Veterinary Journal, 62 (3):204-208. [Details] | |||||||||
| Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, S.; (2009) 'Enhanced systems for livestock identification based on biometrics'. Irish Veterinary Journal, . [Details] | |||||||||
| Gonzales Barron, U., Soumpasis, I., Butler, F., and Duffy, G.; (2009) 'An appraisal of the use of meat juice serology monitoring data for estimating prevalence of caecal Salmonella carriage of pigs at slaughter by means of herd-level and animal-level simulation'. Journal of Food Protection, 72 (2):286-294. [Details] | |||||||||
| Shanahan, C.,Kernan, B.,Ayalew, G.,McDonnell, K.,Butler, F.,Ward, S.; (2009) 'A framework for beef traceability from farm to slaughter using global standards: An Irish perspective'. Computers and Electronics in Agriculture, 66 (1):62-69. [Details] |
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| 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] |
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| 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] |
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| HadiNezhad, M.,Butler, F.; (2009) 'Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking'. Journal of Cereal Science, 49 (2):178-183. [Details] |
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| 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] | |||||||||
| Brandon, K. Beggan, M. Allen, P. Butler, F.; (2009) 'The performance of several oxygen scavengers in varying oxygen environments at refrigerated temperatures: implications for low-oxygen modified atmosphere packaging of meat'. International Journal of Food Science and Technology, 44 :188-196. [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] |
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| Mc Carthy, U.,Ayalew, G.,Butler, F.,McDonnell, K.,Ward, S.; (2009) 'The Effects of Item Composition, Tag Inlay Design, Reader Antenna Polarization, Power and Transponder Orientation on the Dynamic Coupling Efficiency of Backscatter Ultra-High Frequency Radio Frequency Identification'. Packaging Technology and Science, 22 (4):241-248. [Details] |
|||||||||
| Brandon, K.,Beggan, M.,Allen, P.,Butler, F.; (2009) 'The performance of several oxygen scavengers in varying oxygen environments at refrigerated temperatures: implications for low-oxygen modified atmosphere packaging of meat'. International Journal of Food Science and Technology, 44 (1):188-196. [Details] |
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| HadiNezhad, M.,Butler, F.; (2009) 'Association of Glutenin Subunit Composition and Dough Rheological Characteristics with Cookie Baking Properties of Soft Wheat Cultivars'. Cereal Chemistry, 86 (3):339-349. [Details] |
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| 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] |
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| Prendergast, D. M.,Duggan, S. J.,Gonzales-Barron, U.,Fanning, S.,Butler, F.,Cormican, M.,Duffy, G.; (2009) 'Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork'. International Journal of Food Microbiology, 131 (2-3):233-239. [Details] |
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| Barron, U. G., Bergin, D., Butler, F., ; (2008) 'A meta-analysis study of the effect of chilling on prevalence of Salmonella on pig carcasses'. Journal of Food Protection, 71 (7):1330-1337. [Details] | |||||||||
| Gonzales Barron, U., Corkery, G., Barry, B., Butler, F., McDonnell, K., Ward, S.; (2008) 'Assessment of retinal recognition technology as a biometric method for sheep identification'. Computers and Electronics in Agriculture, 60 (2):156-166. [DOI] [Details] |
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| Gonzales-Barron, U., Butler, F., ; (2008) 'Prediction of panellists' perception of bread crumb appearance using fractal and visual textural features'. European Food Research and Technology, 226 (4):779-785. [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] |
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| Stojceska, V.,Butler, F.; (2008) 'Digitization of farinogram plots and estimation of mixing stability'. Journal of Cereal Science, 48 (3):729-733. [Details] |
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| Prendergast, D. M.,Duggan, S. J.,Fanning, S.,Cormican, M.,Gonzales-Barron, U.,Butler, F.,Duffy, G.; (2008) 'Prevalence and numbers of Salmonella spp. and Enterobacteriaceae on pork cuts in abattoirs in the Republic of Ireland'. Journal of Applied Microbiology, 105 (4):1209-1219. [Details] |
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| Cummins, E., Nally, P., Butler, F., Duffy, G., O'Brien, S., ; (2008) 'Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157 : H7 contamination of beef trimmings from Irish meat plants'. Meat Science, 79 (1):139-154. [Details] | |||||||||
| Gonzales Barron, U., Butler, F.; (2008) 'Prediction of panellists' perception of bread crumb appearance using fractal and visual textural features'. European Food Research and Technology, 226 (4):779-785. [DOI] [Details] |
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| Gonzales Barron, U., Butler, F.; (2008) 'Discrimination of crumb grain visual appearance of organic and non-organic bread loaves by image texture analysis'. Journal of Food Engineering, 84 (3):480-488. [DOI] [Details] |
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| Prendergast, D., Duggan, S., Gonzales Barron, U., Fanning, S., Butler, F., Duffy, G. ; (2008) 'Surveillance and characterization of Salmonella spp. and Enterobacteriaceae on retail pork in the Republic of Ireland'. International Journal of Food Microbiology, . [Details] | |||||||||
| Gonzales-Barron, U., Butler, F., ; (2008) 'Fractal texture analysis of bread crumb digital images'. European Food Research and Technology, 226 (4):721-729. [Details] | |||||||||
| Stojceska, V.,Butler, F.,Gallagher, E.,Keehan, D.; (2007) 'A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour'. Journal of Food Engineering, 83 (4):475-482. [Details] |
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| Corkery, GP, Gonzales-Barron, UA, Butler, F, McDonnell, K, Ward, S, ; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. T ASABE, 50 :313-320. [Details] | |||||||||
| Barry, B, Gonzales-Barron, UA, McDonnell, K, Butler, F, Ward, S, ; (2007) 'Using muzzle pattern recognition as a biometric approach for cattle identification'. T ASABE, 50 :1073-1080. [Details] | |||||||||
| Brunton, NP, Gormley, R, Butler, F, Cummins, E, Danaher, M, Minihana, M, OKeeffe, M, ; (2007) 'A survey of acrylarmide precursors in Irish ware potatoes and acrylarnide levels in French fries'. LWT-FOOD SCI TECHNOL, 40 :1601-1609. [Details] | |||||||||
| Beggan, M, Allen, P, Butler, F, ; (2006) 'Oxygen scavenger effect on the development of metmyoglobin on beefsteaks during early low-oxygen storage'. Journal of Muscle Foods, 17 (4):381-397. [Details] | |||||||||
| Redmond, GA, Gormley, TR, Butler, F, ; (2005) 'Effect of short- and long-term frozen storage with MAP on the quality of freeze-chilled lasagne'. LWT-FOOD SCI TECHNOL, 38 (1):81-87. [Details] | |||||||||
| Redmond, GA, McGeehin, B, Sheridan, JJ, Butler, F, ; (2001) 'The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum'. Meat Sci, 59 (3):293-301. [Details] | |||||||||
| Redmond, GA, McGeehin, B, Sheridan, JJ, Butler, F, ; (2000) 'Ultra-rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops'. Journal of Muscle Foods, 11 (2):69-84. [Details] | |||||||||
| Butler, F, O'Donnell, HJ, ; (1999) 'Modelling the flow of a time-dependent viscous product (cultured buttermilk) in a tube viscometer at 5 degrees C'. J Food Eng, 42 (4):199-206. [Details] | |||||||||
| BUTLER, F, MCNULTY, P, ; (1995) 'TIME-DEPENDENT RHEOLOGICAL CHARACTERIZATION OF BUTTERMILK AT 5-DEGREES-C'. J Food Eng, 25 (4):569-580. [Details] | |||||||||
| Barry, B.,* Gonzales Barron, U.,* Butler, F., McDonnell, K., and Ward, S.; (2007) 'Using muzzle pattern recognition as a biometric approach for cattle identification'. Transactions of the ASABE, 50 (3):1073-1080. [Details] | |||||||||
| Stojceska, V., Butler, F., Gallagher, E. and Keehan, D.; (2007) 'A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour'. Journal of Food Engineering, 83 (4):475-482. [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] | |||||||||
| Corkery, G., Gonzales Barron, U., Butler, F., McDonnell, K. and Ward, S.; (2007) 'A preliminary investigation on face recognition as a biometric identifier of sheep'. Transactions of the American Society of Agricultural En, 50 (1):313-320. [Details] | |||||||||
| Beggan, M; Allen, P; Butler, F; ; (2006) 'Oxygen scavenger effect on the development of metmyoglobin on beefsteaks during early low-oxygen storage'. Journal of Muscle Foods, 17 (4):381-397. [Details] | |||||||||
| Redmond, GA; Gormley, TR; Butler, F; ; (2005) 'Effect of short- and long-term frozen storage with MAP on the quality of freeze-chilled lasagne'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 38 (1):81-87. [Details] | |||||||||
| 2. Redmond, G.A., Gormley T.R. and Butler, F.; (2004) 'The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots'. Innovative Food Science and Emerging Technologies, 5 :65-72. [Details] | |||||||||
| Keehan, D., Gallagher, E., Gormley, T. R. and Butler, F. ; (2004) 'Evaluating the baking potential of organic flours'. Tecnica Molitoria, 55 (2):151-153. [Details] | |||||||||
| Beggan, M; Allen, R; Butler, F; ; (2004) 'Shelf-life of retail beef muscles following storage in a low oxygen environment'. Journal of Muscle Foods, 15 (4):269-285. [Details] | |||||||||
| Redmond, G.A., Gormley T.R. and Butler, F.; (2003) 'The effect of short- and long-term freeze-chilling on the quality of mashed potato'. Innovative Food Science and Emerging Technologies, 4 :85-97. [Details] | |||||||||
| Redmond, G. A., Decazes, A. M., Gormley T.R. and Butler, F.; (2003) 'The vitamin C status of freeze-chilled mashed potato'. Journal of Food Process Engineering, 56 :219-221. [Details] | |||||||||
| Gerety, A., Redmond, G., Butler, F. and Gormley, T. R. ; (2003) 'The effect of thawing rates on the quality of freeze-chilled carrots and mashed potato'. Irish Journal of Agricultural Research, 43 (145). [Details] | |||||||||
| Beggan, M., Allen, P. and Butler F. ; (2003) 'Investigating the use of micro-perforated film in a low oxygen mother pack storage system for beef cuts'. Irish Journal of Agricultural Research, 43 (126). [Details] | |||||||||
| Xia, B., Cummins, E., Nally, P., Butler, F., O'Brien, S., Duffy, G., Carney, E. and Sheridan, J. J.; (2003) 'Simulation of the prevalence of Eschericha coli O157:H7 in Irish abattoirs by means of event tree analysis'. Irish Journal of Agricultural Research, 43 (124-125). [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., O'Brien, S., Duffy, G., Carney, E. and Sheridan, J. J. ; (2003) 'Validation and sensitivity analysis of a simulation model for the transfer of Eschericha coli O157:H7 in Irish abattoirs'. Irish Journal of Agricultural Research, 43 (123). [Details] | |||||||||
| Keehan, D., Gallagher, E. and Butler, F. ; (2003) 'Evaluating the baking potential of organic ingredients using wheat bread as a model system'. Irish Journal of Agricultural Research, 43 (120). [Details] | |||||||||
| Gonzales-Barron, U. and Butler, F. ; (2003) 'Thresholding techniques for measurement of bread crumb features by digital image analysis'. Irish Journal of Agricultural Research, 43 (120). [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., O'Brien, S., Duffy, G., Carney, E. and Sheridan, J. J. ; (2003) 'A quantitative exposure assessment of Escherichia coli O157:H7 in Irish retail beef products'. Irish Journal of Agricultural Research, 43 (120). [Details] | |||||||||
| Isdell, E., Allen, P., Doherty, A. and Butler, F.; (2003) 'Effect of Packaging Cycle on the Colour Stability of Six Beef Muscles Stored in a Modified Atmosphere Mother Pack System With Oxygen Scavengers'. International Journal of Food Science and Technology, 38 :623-632. [Details] | |||||||||
| Isdell, E; Allen, P; Doherty, A; Butler, F; ; (2003) 'Effect of packaging cycle on the colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers'. International Journal of Food Science and Technology, 38 (5):623-632. [Details] | |||||||||
| Redmond, G. A., Gormley, T. R. & Butler, F.; (2002) 'The effect of freezing on the quality of freeze-chilled reconstituted potato flakes'. Lebensmittel-Wissenschaft Und-Technologie, 35 :201-204. [Details] | |||||||||
| ODonnell, H. J. & Butler, F.; (2002) 'Time dependent viscosity of stirred yogurt. Part I. Couette flow'. Journal of Food Engineering, 51 :249-254. [Details] | |||||||||
| Gormley, T. R., Walshe, T., Hussey, K. & Butler, F.; (2002) 'The effect of fluctuating versus constant frozen storage temperature regimes on some quality parameters of selected food products'. Lebensmittel-Wissenschaft Und-Technologie, 35 :190-200. [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (2002) 'The effect of post-cooking holding-times on sensory assessment of low and high-fat beefburgers'. Journal of Food Science, 67 (No. 2):874-876. [Details] | |||||||||
| ODonnell, H. J. & Butler, F.; (2002) 'Time dependent viscosity of stirred yogurt. Part II. Tube flow'. Journal of Food Engineering, 51 :255-261. [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. & Butler, F.; (2002) 'Optimising a rapid chilling system for lamb carcasses'. Journal of Food Engineering, 52 :75-81. [Details] | |||||||||
| Nally, P. Cummins, E., Butler, F., Duffy, G., O' Brien, S., Carney, E. and Sheridan, J. J. ; (2002) 'Methods for characterising variability and uncertainty in a microbial risk assessment model for Escherichia coli O157:H7'. Irish Journal of Agricultural Research, 42 (151). [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., Duffy, G., Carney, E., O' Brien, S. and Sheridan, J. J. ; (2002) 'Characterising food safety in the Irish beef industry in relation to Escherichia coli O157:H7 by means of a quantitative risk assessment model'. Irish Journal of Agricultural Research, 42 (148). [Details] | |||||||||
| Keehan, D., Gallagher, E. and Butler, F. ; (2002) 'Baking properties of organic flours'. Irish Journal of Agricultural Research, 42 (147). [Details] | |||||||||
| Kinsella, K.J., Rowe, T.A., Sheridan, J. J., Butler, F., Delgado, A.E. and Quispe-Ramirez, A.A.; (2002) 'Defining the critical limits for use of chilling as a critical control point in a beef HACCP plan'. Irish Journal of Agricultural Research, 42 (158). [Details] | |||||||||
| O' Brien, S., Carney, E., Duffy, G., Cummins, E., Nally, P., Butler, F. and Sheridan, J. J. ; (2002) 'Exposure assessment of E. coli O157:H7 in Irish minced beef as part of a quantitative risk assessment'. Irish Journal of Agricultural Research, 42 (146). [Details] | |||||||||
| Brandon, K., Allen, P. and Butler F; (2002) 'Effect of initial oxygen concentration on the rate of absorption of oxygen scavengers'. Irish Journal of Agricultural Research, 42 (173-174). [Details] | |||||||||
| Beggan, M., Allen, P. and Butler F. ; (2002) 'Effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi beef steaks'. Irish Journal of Agricultural Research, 43 (140). [Details] | |||||||||
| Quispe-Ramirez A.A., Delgado, A.E., Butler, F., Sheridan, J. J., Rowe, T. and Kinsella, K. ; (2002) 'The effect of airspeed and relative humidity on surface water activity in beef samples'. Irish Journal of Agricultural Research, 43 (140). [Details] | |||||||||
| Redmond, G., Gormley, T. R., Dempsey, A., Oxley, E. and Butler, F. ; (2002) 'The effect of freeze-chilling on ready-made meal components'. Irish Journal of Agricultural Research, 43 (139). [Details] | |||||||||
| Redmond, GA; Butler, F; Gormley, TR; ; (2002) 'The effect of freezing conditions on the quality of freeze-chilled reconstituted mashed potato'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 35 (2):201-204. [Details] | |||||||||
| Dreeling, N; Allen, P; Butler, F; ; (2002) 'The effect of post-cooking holding times on sensory assessment of low- and high-fat beefburgers'. Journal of Food Science, 67 (2):874-876. [Details] | |||||||||
| Gormley, R; Walshe, T; Hussey, K; Butler, F; ; (2002) 'The effect of fluctuating vs. constant frozen storage temperature regimes on some quality paramets of selected food products'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 35 (2):190-200. [Details] | |||||||||
| O'Donnell, HJ; Butler, F; ; (2002) 'Time-dependent viscosity of stirred yogurt. Part II: tube flow'. Journal of Food Engineering, 51 (3):255-261. [Details] | |||||||||
| McGeehin, B; Sheridan, JJ; Butler, F; ; (2002) 'Optimising a rapid chilling system for lamb carcasses'. Journal of Food Engineering, 52 (1):75-81. [Details] | |||||||||
| O'Donnell, HJ; Butler, F; ; (2002) 'Time-dependent viscosity of stirred yogurt. Part I: couette flow'. Journal of Food Engineering, 51 (3):249-254. [Details] | |||||||||
| Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (2001) 'The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum'. Meat Science, 59 :293-301. [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. & Butler, F.; (2001) 'Factors affecting the pH decline in lamb after slaughter'. Meat Science, 58 :79-84. [Details] | |||||||||
| McGeehin, B., Redmond, G. A., Sheridan, J. J. & Butler, F.; (2001) 'The shear force of veryrapidly chilled lamb 2: The effect of muscle excision'. Journal of Muscle Foods, 12 :197-206. [Details] | |||||||||
| McGeehin, B., Redmond, G. A., Sheridan, J. J. & Butler, F.; (2001) 'The shear force of veryrapidly chilled lamb 1: The effect of carcass splitting'. Journal of Muscle Foods, 12 :185-195. [Details] | |||||||||
| McGeehin, B; Sheridan, JJ; Butler, F; ; (2001) 'Factors affecting the pH decline in lamb after slaughter'. Meat Science, 58 (1):79-84. [Details] | |||||||||
| Redmond, G.A., Gormley, T.R. and Butler, F. ; (2001) 'Freeze-thaw properties of mashed potato'. Irish Journal of Agricultural Research, 41 (134). [Details] | |||||||||
| Decazes, A.M., Redmond, G.A., Gormley, T.R. and Butler, F. ; (2001) 'Vitamin C retention in mashed potato'. Irish Journal of Agricultural Research, 41 (135). [Details] | |||||||||
| Dempsey, A., Redmond, G. A., Butler, F. and Gormley, T. R. ; (2001) 'Optimising the freeze-chilling process for white sauce for use in ready-meal foods'. Irish Journal of Agricultural Research, 41 (133-134). [Details] | |||||||||
| Oxley, E., Redmond, G. A., Butler, F. and Gormley, T. R. ; (2001) 'The effect of temperature abuse on the quality and safety of freeze-chilled mashed potato'. Irish Journal of Agricultural Research, 41 (134-135). [Details] | |||||||||
| McGeehin, B; Redmond, GA; Sheridan, JJ; Butler, F; ; (2001) 'The shear force of very-rapidly chilled lamb - 2: The effect of muscle excision'. Journal of Muscle Foods, 12 (3):197-206. [Details] | |||||||||
| McGeehin, B; Redmond, GA; Sheridan, JJ; Butler, F; ; (2001) 'The shear force of very-rapidly chilled lamb - 1: The effect of carcass splitting'. Journal of Muscle Foods, 12 (3):185-195. [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (2000) 'Effect of cooking method on sensory and instrumental texture attributes of low-fat beefburgers'. Lebensmittel-Wissenschaft Und-Technologie, 33 :234-238. [Details] | |||||||||
| O'Neill, E., McGeehin, B., Troy, D. J. and Butler F. ; (2000) 'The effect of fat levels and chilling rates on the quality characteristics of lamb carcasses'. Irish Journal of Agricultural Research, 40 (134). [Details] | |||||||||
| Dreeling, N; Allen, P; Butler, F; ; (2000) 'Effect of cooking method on sensory and instrumental texture attributes of low-fat beefburgers'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 33 (3):234-238. [Details] | |||||||||
| O'Leary, E; Gormley, TR; Butler, F; Shilton, N; ; (2000) 'The effect of freeze-chilling on the quality of ready-meal components'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 33 (3):217-224. [Details] | |||||||||
| Dreeling, N; Allen, P; Butler, F; ; (2000) 'Effect of the degree of comminution on sensory and texture attributes of low-fat beefburgers'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 33 (4):290-294. [Details] | |||||||||
| Redmond, G. A., Butler, F. and Gormley, T. R. ; (2000) 'The effect of freezing rate on the quality of freeze-chilled mashed potato'. Irish Journal of Agricultural Research, 40 (109). [Details] | |||||||||
| Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (2000) 'Ultra-rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops'. Journal of Muscle Foods, 11 :69-84. [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (2000) 'Effect of the degree of comminution on sensory and texture attributes of low-fat beefburgers'. Lebensmittel-Wissenschaft Und-Technologie, 33 :290-294. [Details] | |||||||||
| Geraghty, R. & Butler, F.; (1999) 'Viscosity characterisation of a commercial yogurt at 5C using a cup in bob and a vane geometry over a wide shear rate range (10-5 - 103 s-1)'. Journal of Food Process Engineering, 22 :1-10. [Details] | |||||||||
| Gibney, A; Butler, F; Dwyer, E; ; (1999) 'Rheology and adhesion of fish batter coatings made from flour from Irish grown wheat varieties'. Irish Journal of Agricultural and Food Research, 38 (2):241-249. [Details] | |||||||||
| Geraghty, R; Butler, F; ; (1999) 'Viscosity characterization of a commercial yogurt at 5C using a cup in Bob and a Vane geometry over a wide shear rate range (10(-5) s-1-10(3) s(-1))'. Journal of Food Process Engineering, 22 (1):1-10. [Details] | |||||||||
| Isdell, E; Allen, P; Doherty, AM; Butler, F; ; (1999) 'Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers'. International Journal of Food Science and Technology, 34 (1):71-80. [Details] | |||||||||
| McGeehin, B; Sheridan, JJ; Butler, F; ; (1999) 'Further investigations on the ultra-rapid chilling of lamb carcasses'. Journal of Muscle Foods, 10 (1):1-16. [Details] | |||||||||
| Butler, F.; (1999) 'Changes in the viscosity of cultured buttermilk during commercial filling. '. Developments in Chemical Engineering and Mineral Proces, 7 :17-23. [Details] | |||||||||
| O'Donnell, S. & Butler, F.; (1999) 'Viscosity of reconstituted milk protein concentrate solutions as a function of shear, temperature and concentration'. Developments in Chemical Engineering and Mineral Proces, 7 :131-139. [Details] | |||||||||
| McGeehin, B., Butler, F. & Sheridan, J. J.; (1999) 'The effect of stunning method on the pH of lamb'. Developments in Chemical Engineering and Mineral Proces, 7 :141-146. [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. & Butler, F.; (1999) 'Further investigations on the ultra-rapid chilling of lamb carcasses'. Journal of Muscle Foods, 10 :1-16. [Details] | |||||||||
| Isdell, E., Allen, P., Doherty, A.M. & Butler, F.; (1999) 'Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers'. International Journal of Food Science and Technology, 34 :71-80. [Details] | |||||||||
| McIntyre, S., Butler, F. and Shilton, N. ; (1999) 'Response times of single use chill temperature indicators'. Irish Journal of Agricultural Research, 39 (162). [Details] | |||||||||
| Doran, J. J. and Butler, F.; (1999) 'Structure breakdown and recovery in acid casein gels as a function of shear rate and duration of shear'. Irish Journal of Agricultural Research, 39 (160). [Details] | |||||||||
| Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F. ; (1999) 'The effect of ultra-rapid chilling on Calpain and Calpastain acitity in lamb m. longissimus thoracis et lumborum'. Irish Journal of Agricultural Research, 39 (153-154). [Details] | |||||||||
| Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F. ; (1999) 'The effect of muscle excision on the tenderness of ultra-rapidly chilled lamb'. Irish Journal of Agricultural Research, 39 (153). [Details] | |||||||||
| O'Leary, E., Gormley, T. R., Butler, F. and Shilton, N. ; (1999) 'Effect of freeze chilling on the quality of steamed salmon'. Irish Journal of Agricultural Research, 39 (144). [Details] | |||||||||
| Gibney, A., Butler, F. & Dwyer, E.; (1999) 'Rheology and adhesion of fish batter coatings made from flour from Irish grown wheat varieties'. Irish Journal of Agriculture and Food Research, 38 :241-249. [Details] | |||||||||
| Butler, F. & O'Donnell, H. J.; (1999) 'Modelling the flow of a time-dependent viscous product (cultured buttermilk) in a tube viscometer at 5 oC'. Journal of Food Engineering, 42 :199-206. [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (1998) 'A note on the effects of carcass fat type on sensory and texture attributes of low- and high-fat beef burgers'. Irish Journal of Agriculture and Food Research, 37 :249-253. [Details] | |||||||||
| McIntyre, S., Butler, F., Shilton, N. and Gormley, T. R. ; (1998) 'Response times of single use chill temperature indicators'. Irish Journal of Agricultural Research, 38 (177). [Details] | |||||||||
| Casey, J., Butler, F. and Keane, G. ; (1998) 'Temperature dependent viscosity of stirred yogurt and modelling its flow in a tubular heat exchanger'. Irish Journal of Agricultural Research, 38 (163). [Details] | |||||||||
| O'Leary, E., Gormley, T. R., Butler, F. and Shilton, N. ; (1998) 'Effect of freeze-chilling on the quality of mashed potato'. Irish Journal of Agricultural Research, 38 (156-157). [Details] | |||||||||
| Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F. ; (1998) 'The effect of skeletal restraint on the tenderness of ultra - rapidly chilled lamb'. Irish Journal of Agricultural Research, 38 (153). [Details] | |||||||||
| Sheridan, JJ; McGeehin, B; Butler, F; ; (1998) 'Effects of ultra-rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles'. Journal of Muscle Foods, 9 (4):403-417. [Details] | |||||||||
| Keane, G., Butler, F., Shilton, N., McKenna, B. and Cleary, N; (1998) 'Modelling heat and mass transfer during ultra rapid chilling of lamb carcasses'. Irish Journal of Agricultural Research, 38 (152). [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (1997) 'Effects of varying the fat content, and substitution of water for lean, on sensory and texture attributes of beefburgers'. Irish Journal of Agriculture and Food Research, 36 :231-239. [Details] | |||||||||
| O'Donnell, H. J. and Butler, F. ; (1997) 'An investigation of the time dependent rheology of stirred yoghurt in couette and capillary flow'. Irish Journal of Agricultural Research, 36 (277). [Details] | |||||||||
| Dreeling, N., Allen, P. and Butler, F. ; (1997) 'Effect of cooking method on sensory and texture attributes of low fat beef burgers'. Irish Journal of Agricultural Research, 36 (273). [Details] | |||||||||
| Dreeling, N., Allen, P. and Butler, F. ; (1997) 'Effect of cooking method on sensory and texture attributes of low fat beef burgers'. Irish Journal of Agricultural Research, 36 (273). [Details] | |||||||||
| Isdell, E., Allen, P., Doherty, A. and Butler, F. ; (1996) 'Effect of modified atmosphere and oxygen scavengers on the colour stability of beef'. Irish Journal of Agricultural Research, 35 (215). [Details] | |||||||||
| O'Grady, M. N., Monahan, F. J., Mooney, M. T., Butler, F., Buckley, D. J. and Allen, P. ; (1996) 'Inhibition of oxymyoglobin oxidation in beef homogenates by vitamin E and trolox C'. Irish Journal of Agricultural Research, 35 (192-193). [Details] | |||||||||
| Mooney, M. T., Monahan, F. J. and Butler, F. ; (1996) 'The effect of oxidising lipids on metmyoglobin reductase activity in bovine muscle'. Irish Journal of Agricultural Research, 35 (194). [Details] | |||||||||
| Gibney, A. and Butler, F. ; (1996) 'The performance of Irish wheat flour in fish batter coatings'. Irish Journal of Agricultural Research, 35 (195). [Details] | |||||||||
| Dreeling, N., Allen, P. and Butler, F. ; (1996) 'Effect of carcass fat type on sensory and texture attributes in low- and high-fat burgers'. Irish Journal of Agricultural Research, 34 (214). [Details] | |||||||||
| O'Donnell, S. and Butler, F. ; (1996) 'Rheology of milk protein concentrate solutions'. Irish Journal of Agricultural Research, 35 (194). [Details] | |||||||||
| Kingston, E. R., Monahan, F. J., Butler, F. and Lynch, P. B.; (1996) 'Effect of level and duration of dietary vitamin E supplementation on pork stability'. Irish Journal of Agricultural Research, 35 (193). [Details] | |||||||||
| Butler, F. & McNulty, P.; (1995) 'Time dependent rheological characterisation of buttermilk at 5 oC'. Journal of Food Engineering, 25 :569-580. [Details] | |||||||||
| O'Grady, M. N., Monahan, F. J., Yeomans, T. C., Mooney, M. T., Butler, F. and Buckley, D. J. ; (1995) 'Relationship between oxymyoglobin oxidation and bovine microsomal lipid oxidation'. Irish Journal of Agricultural Research, 34 (204-205). [Details] | |||||||||
| Williams, S. J., Monahan, F. J. and Butler, F. ; (1995) 'Glutathione peroxidase activity and the oxidative stability of cooked poultry meat'. Irish Journal of Agricultural Research, 34 (207). [Details] | |||||||||
| Dreeling, N., Allen, P. and Butler, F. ; (1995) 'The effect of particle size on flavour and texture in low-fat beef burgers'. Irish Journal of Agricultural Research, 34 (211). [Details] | |||||||||
| Geraghty, R. and Butler, F. ; (1995) 'Investigation of slip effects during rheological characterisation of yoghurt'. Irish Journal of Agricultural Research, 34 (224). [Details] | |||||||||
| Butler, F. and McNulty, P.; (1995) 'Changes in the viscosity of cultured buttermilk during commercial filling'. Irish Journal of Agricultural Research, 34 (223-224). [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. and Butler, F.; (1995) 'Ultra rapid chilling of lamb carcasses'. Irish Journal of Agricultural Research, 34 (208-209). [Details] | |||||||||
| Kingston, E. R., Monahan, F. J., Butler, F. and Buckley, D. J. ; (1995) 'Oxidative stability of cooked pork as influenced by diet, cooking regime and packaging'. Irish Journal of Agricultural Research, 34 (205). [Details] | |||||||||
| Mooney, M. T., Monahan, F. J., Butler, F. and Buckley, D. J. ; (1995) 'Effect of dietary vitamin E on metmyoglobin reductase activity in beef'. Irish Journal of Agricultural Research, 34 (204). [Details] | |||||||||
| Kinsella, KJ; Sheridan, JJ; Rowe, TA; Butler, F; Delgado, A; Quispe-Ramirez, A; Blair, IS; McDowell, DA; ; (2006) 'Impact of a novel spray-chilling system on surface microflora, water activity and weight loss during beef carcass chilling'. FOOD MICROBIOLOGY, 23 (5):483-490. [Details] | |||||||||
| Butler, F. & McNulty, P. ; (1994) 'Rheological behaviour of buttermilk'. Irish Journal of Agricultural Research, 33 (204). [Details] | |||||||||
| Gigiel, A., Butler, F. & Hudson, B.; (1989) 'Alternative methods of pig chilling'. Meat Science, 26 :67-83. [Details] | |||||||||
| Beggan, M; Allen, P; Butler, F; ; (2006) 'Effect of oxygen concentrations on blooming ability of aged beef Longissimus lumborum steaks following ultralow oxygen and vacuum storage'. Journal of Muscle Foods, 17 (3):267-276. [Details] | |||||||||
| Duffy, G; Cummins, E; Nally, P; O'Brien, S; Butler, F; ; (2006) 'A review of quantitative microbial risk assessment in the management of Escherichia coli O157 : H7 on beef'. Meat Science, 74 (1):76-88. [Details] | |||||||||
| Gonzales-Barron, U; Butler, F; ; (2006) 'A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis'. Journal of Food Engineering, 74 (2):268-278. [Details] | |||||||||
| Beggan, M; Allen, P; Butler, F; ; (2005) 'The use of micro-perforated lidding film in low-oxygen storage of beef steaks'. Journal of Muscle Foods, 16 (2):103-116. [Details] | |||||||||
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| Brunton, N., Gormley, T.R., Cummins, E.J., Butler, F.; (2005) 'Status report on acrylamide in potato products' . [Details] |
| Eimear Gallagher, Denise Keehan, Francis Butler; (2005) 'Development of Organic Breads and Confectionery, Teagasc End of Project Report' . [Details] |
| Duffy, G., Butler, F., Cummins, E., O' Brien, S., Nally, P., Carney, E., Henchion, M., Mahon, D., Cowan, C.; (2006) 'E. coli O157:H7 in Beef Burgers produced in the Republic of Ireland: A quantitative microbial risk assessment' . [Details] |
| Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F.; (1998) The effect of skeletal restraint on the tenderness of ultra - rapidly chilled lamb 28th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 03-SEP-98 - 04-SEP-98 [Details] |
| Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F. ; (1999) The effect of ultra-rapid chilling on Calpain and Calpastain acitity in lamb m. longissimus thoracis et lumborum 29th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 16-SEP-99 - 17-SEP-99 [Details] |
| Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F. ; (1999) The effect of muscle excision on the tenderness of ultra-rapidly chilled lamb 29th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 16-SEP-99 - 17-SEP-99 [Details] |
| Redmond, G. A., Butler, F. and Gormley, T. R. ; (2000) The effect of freezing rate on the quality of freeze-chilled mashed potato 30th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 19-SEP-00 - 20-SEP-00 [Details] |
| Redmond, G. A., Gormley, T. R. & Butler, F.; (2001) Freeze-chilling technology for mashed potato European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details] |
| Dempsey, A., Redmond, G. A., Butler, F. & Gormley, T. R.; (2001) The effect of freeze-chilling on starch-based white sauces for use in ready-meals European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details] | |||||||||
| Oxley, E., Redmond, G. A., Butler, F. & Gormley, T. R.; (2001) Temperature abuse of freeze-chilled mashed potato effects on quality and shelf-life European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details] | |||||||||
| Redmond, G.A., Gormley, T.R. and Butler, F.; (2001) Freeze-thaw properties of mashed potato 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details] | |||||||||
| Redmond, G. A., Gormley, T. R. and Butler, F. ; (2001) The vitamin C status of freeze-chilled mashed potato 6th Karlsruhe Nutrition Symposium Karlsruhe, Germany, , 21-OCT-01 - 23-OCT-01 [Details] | |||||||||
| Oxley, E., Redmond, G. A., Butler, F. and Gormley, T. R. ; (2001) The effect of temperature abuse on the quality and safety of freeze-chilled mashed potato 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details] | |||||||||
| Decazes, A.M., Redmond, G.A., Gormley, T.R. and Butler, F. ; (2001) Vitamin C retention in mashed potato 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details] | |||||||||
| Dempsey, A., Redmond, G. A., Butler, F. and Gormley, T. R. ; (2001) Optimising the freeze-chilling process for white sauce for use in ready-meal foods 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details] | |||||||||
| Redmond, G.A.; (2002) The effect of freeze-chilling on ready-made meal components 32nd Annual Food Science and Technology Conference Cork, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Kinsella, K.J.; Rowe, T.; Sheridan, J.J.; Butler, F.; Delgado, A.E. and Quispe-Ramirez, A.A.; (2002) Defining the critical limits for use of chilling as a critical control point in a beef HACCP plan 32nd Annual Food Science and Technology Conference, University College Cork Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Quispe-Ramirez, A.A.; Delgado, A.E.; Butler, F.; Sheridan, J.J.; Rowe, T. and Kinsella, K.; (2002) The effect of airspeed and relative humidity on surface water activity in beef samples 32nd Annual Food Science and Technology Conference, University College Cork Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Butler, F., McGeehin, B., ONeill, E., Redmond, G., Sheridan, J. J. & Troy, D.; (2002) Effect of Temperature and Air Speed on the Rapid Chilling of Lamb. (paper no. 026192) CIGR XVth World Congress Chicago, US, , 01-JUL-02 [Details] | |||||||||
| Redmond, G.A., Dempsey, A., Oxley, E., Gormley, T. R. & Butler, F.; (2002) The application of freeze-chill technology to ready-to-eat meal components. (paper no. 026185) CIGR XVth World Congress Chicago, US, , 01-JUL-02 [Details] | |||||||||
| Gerety, A., Redmond, G., Butler, F. and Gormley, T. R. ; (2003) The effect of thawing rates on the quality of freeze-chilled carrots and mashed potato 33rd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details] | |||||||||
| Gerety, A., Redmond, G.A., Butler, F. and Gormley, T.R. ; (2003) The effect of thawing on the quality of freeze-chilled products 12th World Food Science and Technology Congress Chicago, USA, , 16-JUL-03 - 20-JUL-03 [Details] | |||||||||
| Redmond, G.A., Gormley T.R. and Butler, F.; (2003) Using ready-meals as carriers for nutraceuticals New Functional Ingredients and Foods (NFIF) Copenhagen, Denmark, , 09-APR-03 - 11-APR-03 , pp.P1-D06 [Details] | |||||||||
| Cummins E., Butler F., Nally P., O'Brien S., Duffy G., and Sheridan J.J.; (2004) Microbial exposure assessment for food safety control Proceedings of the 34th Annual Food Science and Technology Research Conference, UCC, 16-17 September 2004 UCC, , 16-SEP-04 - 17-SEP-04 , pp.15-16 [Details] | |||||||||
| Nally P., Cummins E., Butler F., O'Brien S., Duffy G., and Sheridan J.J. ; (2004) Simulation of the growth of Escherichia coli O157:H7 during retail and consumer handling of minced beef Proceedings of the 34th Annual Food Science and Technology Research Conference, UCC, 16-17 September 2004 UCC, , 16-SEP-04 - 17-NOV-04 , pp.53-54 [Details] | |||||||||
| Delgado, A.E.; Quispe-Ramirez, A.A.; Butler, F.; Sheridan, J.; Rowe, T. and Kinsella, K.; (2004) The effect of refrigeration parameters on surface water activity and weight loss in beef samples International Congress on Engineering and Food, ICEF9 Montpellier, France, , 07-MAR-04 - 11-MAR-04 , pp.224-228 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., Duffy, G., O¿Brien, S., Carney, E. and Sheridan, J. J.; (2005) A second-order quantitative risk assessment model of E. coli O157:H7 in Irish minced beef products \i Foodborne Zoonosis: A Coordinated Food Chain Approach.WG3 Workshop0 Dubrovnik, Croatia, [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] | |||||||||
| Duggan, S., Prendergast, D., Butler, F., Cummins, E., Nally, P., Leonard, N., Mannion, C., Fanning, S., Madden, B., Naughton, P., & Duffy, G.; (2005) Occurance of salmonella on pork on the island of Ireland and an assessment of the risk factors contributing to its transmission The science of food safety and Nutrition , 01-DEC-05 - 02-DEC-05 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., Duffy, G., O¿Brien, S., Carney, E. and Sheridan, J. J.; (2005) A second-order quantitative risk assessment model of E. coli O157:H7 in Irish minced beef products \i Foodborne Zoonosis: A Coordinated Food Chain Approach.WG3 Workshop0 [Details] | |||||||||
| Duggan, S., Prendergast, D., Butler, F., Cummins, E., Nally, P. Leonard, N., Mannion, C., Fanning, S., Madden B., Naughton P. Duffy, G.; (2005) Occurrence of salmonella on pork on the Island of Ireland and an assessment of the risk factors contributing to its transmission The Science of Food and Nutrition Croke Park Stadium, Dublin, Ireland, , 01-DEC-05 - 02-DEC-05 [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., 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] | |||||||||
| Ayalew, G., McDonnell, K., Butler, F. & Ward, S.M.; (2006) A systems approach to the identification of problems in the application of radio-frequency identification (RFID) to meat traceability: a case study American Society of Agricultural and Biological Engineers, Annual International Meeting Portland, Oregon, , 09-JUL-06 - 12-JUL-06 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., Duggan, S., Prendergast, D. and Duffy, G.; (2006) Development of a preliminary quantitative exposure assessment model for Salmonella spp. during pork slaughter in the Republic of Ireland \i IUFOST 13th World Congress of Food Science and Technology- Food is Life.0 Nantes, France, , 17-SEP-06 - 21-SEP-06 , pp.1661-1662 [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] | |||||||||
| Nally, P., Cummins, E., Butler, F., O'Brien, S., Carney, E., Duffy, G. Sheridan J.J.; (2006) Evaluation of microbiological performance objectives for the beef industry 52nd International congress of Meat Science and Technology (ICoMST) , 13-AUG-06 - 18-AUG-06 [Details] | |||||||||
| McCarthy, U., Ayalew, G., Butler, F., McDonnell, K., Ward, S. M. ; (2006) UHF radio frequency identification (RFID) of modified atmosphere packaged (MAP) meat as a method of item level traceability in the meat supply chain Proceedings of the Second International Congress on Food Science and Food Biotechnology in Developing Countries (FSFB2-2006 Saltillo, Coahuila, Mexico, , 16-OCT-06 - 18-OCT-06 [Details] | |||||||||
| Ayalew, G., McDonnell, K., Butler, F. and S.M. Ward; (2006) A systems approach to the identification of problems in the application of radio-frequency identification (RFID) to meat traceability: a case study ASABE Annual International Meeting, Portland Convention Center, Portland, Oregon, 9 - 12 July 2006 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., O'Brien, S., Carney, E., Duffy, G. Sheridan J.J.; (2006) The impact of performance objectives as a risk management tool for human exposure to Escherica Coli O157:H7 in minced beef Second Annual MED VET NET General Meeting , 03-MAY-06 - 06-MAY-06 [Details] | |||||||||
| Shanahan, C., Ayalew, G., McDonnell, K., Butler, F., Ward, S. M; (2006) The use of genetic algorithms for the recovery of damaged barcodes The Annual Institute of Food Technologists - Non-thermal Processing Division (IFT-NPD) and European Federation of Food Science and Technology (EFFoST) Workshop on Applications of Novel Technologies in Food and Biotechnology Cork, Ireland, , 11-SEP-06 - 13-SEP-06 [Details] | |||||||||
| McCarthy, U., Ayalew, G., Butler, F., McDonnell, K., Ward, S. M.; (2006) Traceability of modified atmosphere packaged meat using UHF radio frequency identification The 13th World Congress of Food Science and Technology Nantes, France, , 17-SEP-06 - 21-SEP-06 [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] | |||||||||
| Duggan, S.J., Prendergast, D.M., Leonard, N., Mannion, C., Butler, F., Fanning, S. and Duffy, G. ; (2007) Tracking of Salmonella positive pigs from farm to fork in the Republic of Ireland Safepork 2007, 7th international symposium on the epidemiology and control of foodborne pathogens in pork Verona, Italy, , 09-MAY-07 - 11-MAY-07 , pp.91-94 [Details] | |||||||||
| Tiwari, U., Cummins, E. and Butler, F. ; (2007) Development of a predictive model for human exposure to ß- glucan in bread 37th Annual Research Conference: Food, Nutrition and Consumer Sciences , 06-OCT-07 - 07-OCT-07 [Details] | |||||||||
| Duffy, G., Cummins, E., Nally, P. and Butler, F.; (2007) E.coli O157:H7 in Beef Burgers Produced in the Republic of Ireland:a Quantitative Microbial Risk 5th International Conference on Predictive Modelling in Foods Athens, Greece, , 16-SEP-07 - 19-SEP-07 , pp.407-410 [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. and Butler, F.; (2007) Predictive modelling of the dietary intake and bio-availability of beta-glucan in bread 5th International Conference on Predictive Modelling in Foods Athens, Greece, , 16-SEP-07 - 19-SEP-07 , pp.479-482 [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] | |||||||||
| Keenan, D., Gormley, T.R. and Butler, F.; (2008) Ready-desserts from apples:- Selecting/optimising cultivars and processes 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) Ljubljana, [Details] | |||||||||
| Roessle, C., Gormley, T.R. and Butler, F. ; (2008) Effect of dip concentration and time on the efficacy of Natureseal AS1 browning inhibitor in apple wedges and on AS1 residues in the product 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) [Details] | |||||||||
| Corkery, G.,Barry, B., Gonzales Barron, U., Butler, F., McDonnell, K., and Ward, S.; (2008) A longitudinal study to assess the robustness of a retinal recognition system for sheep Agricultural & Biosystems Engineering for a Sustainable World 23-25 June, 2008 Knossos Royal Village Conference Center, Crete [Details] | |||||||||
| Roessle, C., Gormley, T.R. and Butler, F. ; (2008) Performance of different apple cultivars in fresh-cut fruit applications 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) [Details] | |||||||||
| Gonzales Barron, U., Butler, F., Bergin, D., Prendergast, D., Duggan, S., Duffy, G.; (2008) A preliminary simulation model for the prevalence of Salmonella spp. during pork processing in Ireland Food SIM 2008 [Details] | |||||||||
| Adekunte, A., Butler, F. and O'Donnell, C.P. ; (2008) Preliminary quantitative risk ranking and prioritisation of chemical contaminants in skim milk powder chain Proceedings of Food SIM'2008, Dublin, June 26 - 28, (pp 120 - 124) [Details] | |||||||||
| Keenan, D., Gormley, T.R. and Butler, F.; (2008) Physicochemical and sensory properties of minimally processed apple desserts containing creams or custard 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) Ljubljana, [Details] | |||||||||
| Gormley, T.R., Keenan, D., Roessle, C., Cummins, E. and Butler, F.; (2009) Managing the cold chain for intermediate and minimally processed fruit combination products 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] | |||||||||
| 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] | |||||||||
| Gonzales Barron, U., Soumpasis, I., Redmond, G. and Butler, F. ; (2009) A consumer risk assessment model of Salmonellain Irish fresh pork sausages: Transport and refrigeration modules 6th International Conference on Predictive Modeling in Foods Washington Dc, USA, , 08-SEP-09 - 12-SEP-09 [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., O'Brien, S. and Duffy, G.; (2009) Predictive modelling of Escherichia coli O157:H7 cross contamination during slaughter operations 6th International Conference on Predictive Modeling in Foods The Renaissance, Washington, 999 Ninth Street NW, Wsahington DC, USA, , 08-SEP-09 - 12-SEP-09 , pp.244-247 [Details] | |||||||||
| Gonzales Barron, U., Soumpasis, I., Redmond, G. and Butler, F. ; (2009) Modelling Salmonella levels in Irish raw pork sausages: Transport and refrigeration modules 21st ISEE Conference Food, Environment and Global Health Dublin, Ireland, , 25-AUG-09 - 29-AUG-09 [Details] | |||||||||
| Cummins, E., Butler, F., Nally, P., O'Brien, S. and Duffy, G.; (2009) Probabilistic risk assessment of E.coli O157:H7 in the beef chain SAFEFOOD and Irish Verocytoxigenic E.coli Network Conference Ashtown Food Research Centre, Dublin, Ireland, , 20-FEB-09 [Details] | |||||||||
| HadiNezhad, M. and Butler, F. ; (2007) Effect of flour type on cake volume and cookie diameter evaluated dynamically during baking AACC - C&E Spring Meeting, Consumer Driven Cereal Innovation: Were Science Meets Industry Montpellier, France, , 02-MAY-07 - 04-MAY-07 [Details] | |||||||||
| Ktenioudaki, A., Butler, F. and Gallagher, E. ; (2007) The effects of different mixing processes on dough rheology and baked attributes AACC - C&E Spring Meeting, Consumer Driven Cereal Innovation: Were Science Meets Industry Montpellier, France, , 02-MAY-07 - 04-MAY-07 [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. 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] | |||||||||
| McCarthy, U., Ayalew, G., Butler, F., McDonnell, K. and Ward, S. ; (2006) Meat supply chain traceability using ultra-high frequency radio frequency identification IUFOST 13th World Congress of Food Science and Technology 'Food is Life' Nantes, France, , 17-SEP-06 - 21-SEP-06 , pp.1647-1648 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., O'Brien, S., Carney, E., Duffy, G. and Sheridan, J.J. ; (2006) Evaluation of microbiological performance objectives for the beef industry 52nd International Congress of Meat Science and Technology Dublin, Ireland, , 13-AUG-06 - 18-AUG-06 , pp.301-302 [Details] | |||||||||
| Ayalew, G., McDonnell, K., Butler, F. Ward, S.M.; (2006) A systems approach to the identification of problems in the application of radio-frequency identification (RFID) to meat traceability: a case study American Society of Agricultural and Biological Engineers, Annual International Meeting Portland, USA, , 09-JUL-06 - 12-JUL-06 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., Carney, E., Duffy, G. Sheridan, J.J.; (2006) The impact of performance objectives as a risk management tool for human exposure to Escherichia Coli O157:H7 in Minced Beef Second Annual MED VET NET General Meeting , 03-MAY-06 - 06-MAY-06 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., Duggan, S., Prendergast, D. and Duffy, G. ; (2006) Development of a preliminary quantitative exposure assessment model for Salmonella spp. during pork slaughter in the Republic of Ireland IUFOST 13th World Congress of Food Science and Technology 'Food is Life' Nantes, France, , 17-SEP-06 - 21-SEP-06 , pp.1661-1662 [Details] | |||||||||
| Hadi Nezhad, M. and Butler, F. ; (2006) An image processing method to evaluate cake development during baking 36th Research Conference Food, Nutrition and Consumer Sciences University College Cork, Cork, Ireland, , 14-SEP-06 [Details] | |||||||||
| Ktenioudaki, A., Butler, F. and Gallaher, E.; (2006) Rheological characteristics and baking parameters of wheat dough mixed using various speeds and energy inputs 36th Research Conference Food, Nutrition and Consumer Sciences University College Cork, Cork, Ireland, , 14-SEP-06 [Details] | |||||||||
| Gonzales Barron, U. and Butler F. ; (2006) Bread pore quantification by cryo-scanning electron microscopy images Bubbles in Food 2: Novelty, Health and Luxury International Conference Windermere, UK, , 11-SEP-06 - 13-SEP-06 [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. 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., 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] | |||||||||
| Ktenioudaki, A., Butler, F. and Gallaher, E. ; (2005) Studying the relationship between dough mixing regimes and resultant dough rheological properties 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, 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] | |||||||||
| 16. Nally, P., Cummins, E., Butler, F., Duffy, G., O'Brien, S., Carney, E. and Sheridan, J. J. ; (2005) A second-order quantitative risk assessment model of E. coli O157:H7 in Irish minced beef products Foodborne Zoonosis 'A Coordinated Food Chain Approach' WG3 Workshop, Quantitative Risk Assessment Dubrovnik, Croatia, , 26-JUN-05 - 28-JUN-05 [Details] | |||||||||
| Gonzales-Barron, U., Butler F; (2004) A comparison of visual assessment and digital fractal texture analysis of bread crumb features Using cereal science and technology for the benefit of consumers, 12th ICC Cereal and Bread Congress Harrowgate, UK, , 23-MAY-04 - 26-MAY-04 , pp.395-400 [Details] | |||||||||
| Forsyth, S., Cosgrave, P., Allen, P. and Butler, F. ; (2004) Effect of current, voltage, frequency and carcass temperature on impedance measurements of lamb carcasses 50th International Congress of Meat Science and Technology Helsinki, Finland, , 08-AUG-04 - 13-AUG-04 , pp.3-3 [Details] | |||||||||
| Forsyth, S., Cosgrave, P., Allen, P. and Butler, F. ; (2004) Effect of lamb carcass temperature on bioelectrical impedance measurements 34th Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 16-SEP-04 - 17-SEP-04 , pp.27-28 [Details] | |||||||||
| Cummins, E., Butler, F., Nally, P., O'Brien, S., Duffy, G. and Sheridan, J. J. ; (2004) Microbial exposure assessment for food safety control 34th Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 16-SEP-04 - 17-SEP-04 , pp.15-16 [Details] | |||||||||
| Nally, P., Cummins, E.J., Butler, F., O'Brien, S., Duffy, G. and Sheridan, J. J. ; (2004) Simulation of the growth of Escherichia coli O157:H7 during retail and consumer handling of minced beef 34th Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 16-SEP-04 - 17-SEP-04 , pp.53-54 [Details] | |||||||||
| Gonzales-Barron, U., Butler, F.; (2004) Thresholding techniques for measurement of bread crumb features by digital image analysis International Conference Engineering and Food ICEF9 Montpellier, , 07-MAR-04 - 11-MAR-04 , pp.409-413 [Details] | |||||||||
| 19. Delgado, A.E., Quispe Ramirez, A. A., Butler, F., Sheridan, J. J., Rowe, T. and Kinsella, K.; (2004) The effect of refrigeration parameters on surface water activity and weight loss in beef samples International Conference Engineering and Food (ICEF9) Montpellier, France, , 07-MAR-04 - 11-MAR-04 , pp.224-228 [Details] | |||||||||
| 20. Cummins, E., Butler, F., Nally, P., Duffy, G., O'Brien, S., Carney, E. and Sheridan. J. J. ; (2004) Risk assessment modelling of E. coli O157:H7 in Irish beef products: A simulation approach International Conference Engineering and Food (ICEF9) Montpellier, France, , 07-MAR-04 - 11-MAR-04 , pp.25-30 [Details] | |||||||||
| 21. Stocjeska, V., Butler, F. and Gallagher, E. ; (2004) Prediction of loaf volume of organic breads using rheological properties of the undeveloped dough and the extracted wheat protein gel International Conference Engineering and Food (ICEF9) Montpellier, France, , 07-MAR-04 - 11-MAR-04 , pp.463-467 [Details] | |||||||||
| Stojceska, V., Butler, F., Gallagher, E. & Keehan, D.; (2003) The effect of flour rheological properties on loaf volume of organic bread AACC Annual Meeting Portland, Oregon, , 01-SEP-03 [Details] | |||||||||
| Beggan, M., Allen, P. and Butler F. ; (2003) Investigating the use of micro-perforated film in a low oxygen mother pack storage system for beef cuts 33rd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details] | |||||||||
| Xia, B., Cummins, E., Nally, P., Butler, F., O'Brien, S., Duffy, G., Carney, E. and Sheridan, J. J. ; (2003) Simulation of the prevalence of Eschericha coli O157:H7 in Irish abattoirs by means of event tree analysis 33rd Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., O'Brien, S., Duffy, G., Carney, E. and Sheridan, J. J. ; (2003) Validation and sensitivity analysis of a simulation model for the transfer of Eschericha coli O157:H7 in Irish abattoirs 33rd Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details] | |||||||||
| Keehan, D., Gallagher, E. and Butler, F. ; (2003) Evaluating the baking potential of organic ingredients using wheat bread as a model system 33rd Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details] | |||||||||
| Gonzales-Barron, U. and Butler, F. ; (2003) Thresholding techniques for measurement of bread crumb features by digital image analysis 33rd Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details] | |||||||||
| Beggan, M., Allen, P. and Butler, F. ; (2003) Investigation into the use of a microperforated film in a low oxygen mother pack storage system for beef cuts 49th International Congress of Meat Science and Technology Campinas, Brazil, , 25-SEP-03 - 30-SEP-03 , pp.501-502 [Details] | |||||||||
| 23. Cummins, E., Butler, F., Nally, P., Duffy, G., O'Brien, G., Carney, E. and Sheridan, J.J. ; (2003) Monte Carlo simulation of Escherichia coli O157:H7 in Irish produced comminuted beef products Conference of Food Engineering, AIChE Annual Conference San Francisco, USA, , 16-NOV-03 - 21-NOV-03 , pp.121 b-133 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., O'Brien, S., Duffy, G., Carney, E. and Sheridan, J. J. ; (2003) A quantitative exposure assessment of Escherichia coli O157:H7 in Irish retail beef products 33rd Annual Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., O'Brien, S., Carney, E. Duffy, G. and Sheridan, J. J. ; (2003) A risk assessment for Escherichia coli O157:H7 during beef slaughter in Irish abattoirs 5th International Symposium on 'Shiga Toxin (Verocytotoxin) ' Producing Escherichia coli Infections' Edinburgh, UK, , 08-JUN-03 - 11-JUN-03 , pp.2-2 [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., Duffy, G., Carney, E., Sheridan, J .J. & OBrien, S. A; (2002) Preliminary Second-Order Quantitative Risk Assessment of E. coli O157:H7 in Irish Minced Beef First International Conference on Microbiological Risk Assessment: Foodborne Hazards University of Maryland, MD, US, , 31-JUL-02 [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., Duffy, G., Carney, E., Sheridan, J .J. & OBrien, S.; (2002) A Preliminary Quantitative Risk Assessment of E. coli O157:H7 in Irish Minced Beef 2nd International Conference on Simulation in Food and Bio Industries Cork, Ireland, , 01-JUN-02 , pp.18-21 [Details] | |||||||||
| Nally, P. Cummins, E., Butler, F., Duffy, G., O' Brien, S., Carney, E. and Sheridan, J. J. ; (2002) Methods for characterising variability and uncertainty in a microbial risk assessment model for Escherichia coli O157:H7 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Cummins, E., Nally, P., Butler, F., Duffy, G., Carney, E., O' Brien, S. and Sheridan, J. J. ; (2002) Characterising food safety in the Irish beef industry in relation to Escherichia coli O157:H7 by means of a quantitative risk assessment model 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Keehan, D., Gallagher, E. and Butler, F. ; (2002) Baking properties of organic flours 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Kinsella, K.J., Rowe, T.A., Sheridan, J. J., Butler, F., Delgado, A.E. and Quispe-Ramirez, A.A. ; (2002) Defining the critical limits for use of chilling as a critical control point in a beef HACCP plan 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| O' Brien, S., Carney, E., Duffy, G., Cummins, E., Nally, P., Butler, F. and Sheridan, J. J. ; (2002) Exposure assessment of E. coli O157:H7 in Irish minced beef as part of a quantitative risk assessment 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Brandon, K., Allen, P. and Butler F. ; (2002) Effect of initial oxygen concentration on the rate of absorption of oxygen scavengers 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Beggan, M., Allen, P. and Butler F. ; (2002) Effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi beef steaks 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Quispe-Ramirez A.A., Delgado, A.E., Butler, F., Sheridan, J. J., Rowe, T. and Kinsella, K. ; (2002) The effect of airspeed and relative humidity on surface water activity in beef samples 32nd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 [Details] | |||||||||
| Beggan, M., Allen, P. and Butler, F. ; (2002) The effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi beef steaks 48th International Congress of Meat Science and Technology Rome, Italy, , 25-AUG-02 - 30-AUG-02 , pp.460-461 [Details] | |||||||||
| Carney, E., OBrien, S., Duffy, G., Cummins, E., Nally, P., Butler, F. & Sheridan, J.J.; (2002) Exposure assessment as part of a quantitative risk assessment model for E. coli O157:H7 in Irish Minced Beef First International Conference on Microbiological Risk Assessment: Foodborne Hazards University of Maryland, MD, US, , 31-JUL-02 [Details] | |||||||||
| Beggan, M., Allen, P. and Butler, F.; (2002) The effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi beef steaks International Congress of Meat Science and Technology Rome, Italy, , pp.460-461 [Details] | |||||||||
| Nally, P., Cummins, E., Butler, F., Duffy, G., Carney, E., Sheridan, J .J. & OBrien, S.; (2002) Separation of Uncertainity and Variability in a Second-Order Quantitative Risk Assessment of E. coli O157:H7 in Irish Minced Beef First International Conference on Microbiological Risk Assessment: Foodborne Hazards University of Maryland, MD, US, , 01-JUL-02 [Details] | |||||||||
| Beggan, M., Allen, A. & Butler, F.; (2001) Very low oxygen MAP packaging for retail beef cuts 47th International Congress of Meat Science and Technology Kracow, Poland, , 01-AUG-01 , pp.118-119 [Details] | |||||||||
| Redmond, G. A., Gormley, T. R. & Butler, F.; (2001) Freeze-chilling technology for mashed potato. (Abstract) European Conference on Advanced Technology for Safe and High Quality Foods. Berlin, , 01-DEC-01 [Details] | |||||||||
| Dempsey, A., Redmond, G. A., Butler, F. & Gormley, T. R.; (2001) The effect of freeze-chilling on starch-based white sauces for use in ready-meals. (Abstract) European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details] | |||||||||
| Oxley, E., Redmond, G. A., Butler, F. & Gormley, T. R.; (2001) Temperature abuse of freeze-chilled mashed potato effects on quality and shelf-life. (Abstract) European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details] | |||||||||
| Butler, F & ODonnell, H. J.; (2000) Finite element modelling of the laminar flow in small diameter tubes of a time dependent dairy product 2nd International Symposium on Food Rheology and Structure Zurich, Switzerland, , pp.247-251 [Details] | |||||||||
| O'Neill, E., McGeehin, B., Troy, D. J. and Butler F. ; (2000) The effect of fat levels and chilling rates on the quality characteristics of lamb carcasses 30th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 19-SEP-00 - 20-SEP-00 [Details] | |||||||||
| O'Leary, E., Gormley, T. R., Butler, F. and Shilton, N.; (1999) The effect of freeze-chilling on the quality of ready meal components 6th plenary meeting of EU Concerted Action Project The Preservation of Frozen Food Quality and Safety throughout the Distribution Chain Milan, , pp.69-71 [Details] | |||||||||
| McIntyre, S., Butler, F. and Shilton, N. ; (1999) Response times of single use chill temperature indicators 29th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 16-SEP-99 - 17-SEP-99 [Details] | |||||||||
| Doran, J. J. and Butler, F. ; (1999) Structure breakdown and recovery in acid casein gels as a function of shear rate and duration of shear 29th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 16-SEP-99 - 17-SEP-99 [Details] | |||||||||
| O'Leary, E., Gormley, T. R., Butler, F. and Shilton, N.; (1999) Effect of freeze chilling on the quality of steamed salmon 29th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 16-SEP-99 - 17-SEP-99 [Details] | |||||||||
| Keane, G., Butler, F., Shilton, N., McKenna, B. and Cleary, N. ; (1998) Modelling heat and mass transfer during ultra rapid chilling of lamb carcasses 28th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 03-SEP-98 - 04-SEP-98 [Details] | |||||||||
| Casey, J., Butler, F. and Keane, G. ; (1998) Temperature dependent viscosity of stirred yogurt and modelling its flow in a tubular heat exchanger 28th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 03-SEP-98 - 04-SEP-98 [Details] | |||||||||
| McIntyre, S., Butler, F., Shilton, N. and Gormley, T. R.; (1998) Response times of single use chill temperature indicators 28th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 03-SEP-98 - 04-SEP-98 [Details] | |||||||||
| O'Leary, E., Gormley, T. R., Butler, F. and Shilton, N.; (1998) Effect of freeze-chilling on the quality of mashed potato 28th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 03-SEP-98 - 04-SEP-98 [Details] | |||||||||
| Isdell, E., Allen, P., Doherty, A. M. & Butler, F.; (1997) The effect of modified atmospheres and oxygen scavengers on the colour stability of fresh beef 43rd International Congress of Meat Science and Technology Auckland, New Zealand, , 01-SEP-97 , pp.656-657 [Details] | |||||||||
| O'Donnell, H. J. and Butler, F. ; (1997) An investigation of the time dependent rheology of stirred yoghurt in couette and capillary flow 27th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Dreeling, N., Allen, P. and Butler, F. ; (1997) Effect of cooking method on sensory and texture attributes of low fat beef burgers 27th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (1997) Effect of the degree of comminution on sensory and texture attributes of low fat beef burgers 43rd International Congress of Meat Science and Technology Auckland, New Zealand, , 01-SEP-97 , pp.384-385 [Details] | |||||||||
| Dreeling, N., Allen, P. and Butler, F. ; (1996) Effect of carcass fat type on sensory and texture attributes in low- and high-fat burgers 26th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. & Butler, F.; (1996) The use of ultra-rapid chilling and electrical stimulation on lamb carcasses 42nd International Congress of Meat Science and Technology Lillehammer, Norway, , 01-SEP-96 , pp.506-507 [Details] | |||||||||
| O'Grady, M. N., Monahan, F. J., Mooney, M. T., Butler, F., Buckley, D. J. and Allen, P. ; (1996) Inhibition of oxymyoglobin oxidation in beef homogenates by vitamin E and trolox C 26th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Mooney, M. T., Monahan, F. J. and Butler, F.; (1996) The effect of oxidising lipids on metmyoglobin reductase activity in bovine muscle 26th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| O'Donnell, S. and Butler, F. ; (1996) Rheology of milk protein concentrate solutions 26th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Gibney, A. and Butler, F. ; (1996) The performance of Irish wheat flour in fish batter coatings 26th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Kingston, E. R., Monahan, F. J., Butler, F. and Lynch, P. B. ; (1996) Effect of level and duration of dietary vitamin E supplementation on pork stability 26th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Isdell, E., Allen, P., Doherty, A. and Butler, F. ; (1996) Effect of modified atmosphere and oxygen scavengers on the colour stability of beef 26th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| OGrady, M. N., Monahan, F. J., Mooney, M. T., Butler, F., Buckley, D. J., Kerry, D. J., Allen, P. & Keane, M. G.; (1996) Inhibition of oxymyoglobin oxidation by vitamin E 42nd International Congress of Meat Science and Technology Lillehammer, Norway, , 01-SEP-96 , pp.100-101 [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (1996) Effect of cooking method on sensory and texture attributes of low fat beefburgers 42nd International Congress of Meat Science and Technology Lillehammer, Norway, , 01-SEP-96 , pp.158-159 [Details] | |||||||||
| Mooney, M. T., Monahan, F. J., Butler, F. and Buckley, D. J. ; (1995) Effect of dietary vitamin E on metmyoglobin reductase activity in beef 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Geraghty, R. and Butler, F. ; (1995) Investigation of slip effects during rheological characterisation of yoghurt 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Kingston, E. R., Monahan, F. J., Butler, F. and Buckley, D. J. ; (1995) Oxidative stability of cooked pork as influenced by diet, cooking regime and packaging 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. and Butler, F. (; (1995) Ultra rapid chilling of lamb carcasses 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Dreeling, N., Allen, P. and Butler, F. ; (1995) The effect of particle size on flavour and texture in low-fat beef burgers 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Butler, F. and McNulty, P. ; (1995) Changes in the viscosity of cultured buttermilk during commercial filling 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Williams, S. J., Monahan, F. J. and Butler, F. ; (1995) Glutathione peroxidase activity and the oxidative stability of cooked poultry meat 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| O'Grady, M. N., Monahan, F. J., Yeomans, T. C., Mooney, M. T., Butler, F. and Buckley, D. J. ; (1995) Relationship between oxymyoglobin oxidation and bovine microsomal lipid oxidation 25th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
| Butler, F. & McNulty, P. ; (1994) Rheological behaviour of buttermilk 24th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details] | |||||||||
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| Butler F.; (2003) Temperature monitoring during the cold chain. Guest Lectures [Details] |
| Duffy, G., Carney, E., OBrien, S., Cummins, E., Nally, P., Butler, F., Anderson, W. & Sheridan, J. J.; (2003) An exposure assessment of E. coli O157:H7 in Irish minced beef as part of a quantitative risk assessment. Guest Lectures [Details] |
| Cummins, E., Nally, P., Butler, F., Duffy, G., OBrien, S., Carney, E. & Sheridan, J. J.; (2003) Risk assessment of E. coli O157:H7 in Irish minced beef. European Union Risk Analysis Information Network Meeting. Guest Lectures [Details] |
| Butler, F.; (2002) Temperature monitoring during the cold chain. Managing the Cold Chain. Guest Lectures [Details] |
| Cummins, E., Nally, P., Butler, F., Duffy, G., Sheridan, J. J. & OBrien, S.; (2002) Preliminary risk assessment of E. coli O157:H7 in Irish minced beef. Guest Lectures [Details] |
| Duffy, G., Daly, D., OBrien, S., Cummins, E., Nally, P., Butler, F., & Sheridan, J. J.; (2002) A quantitative risk assessment of E. coli O157:H7 in Irish minced beef. Guest Lectures [Details] | |||||||||
| Duffy, G., Daly, D., OBrien, S., Sheridan, J. J., Butler, F., Cummins, E. & Nally, P. A.; (2001) Quantitative risk assessment model for E. coli O157:H7 in Irish minced beef. Guest Lectures [Details] | |||||||||
| Butler, F.; (2000) The use of Irish flours in batter systems. Guest Lectures [Details] | |||||||||
| Gormley, T. R., OLeary, E., Butler, F. & Shilton, N.; (1999) Freeze chilling of ready meal components. Guest Lectures [Details] | |||||||||
| Butler, F.; (1999) Temperature monitoring for the cold chain. Guest Lectures [Details] | |||||||||
| Keane, G., Cleary, N. & Butler, F.; (1999) Modelling of the Ultra-Rapid Chilling of Lamb. Guest Lectures [Details] | |||||||||
| Healy, N., Ward, S., Butler, F. & McDonnell, K.; (1998) Profile of the operating procedures and HACCP analysis of the Irish rendering industry. Guest Lectures [Details] | |||||||||
| Keane, G., Cleary, N. & Butler, F.; (1998) Determination of convective heat transfer coefficients in food products using computational fluid mechanics. Guest Lectures [Details] | |||||||||
| Quinlan, D. & Butler, F.; (1997) The real time control of biscuit dough rheology. Guest Lectures [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. & Butler, F.; (1996) Ultra rapid chilling of lamb. Guest Lectures [Details] | |||||||||
| Butler, F.; (1996) Flow of dairy foods during processing. Guest Lectures [Details] | |||||||||
| Sheridan, J. J., McGeehin, B. & Butler, F.; (1996) The use of ultra rapid chilling and electrical stimulation on lamb carcasses. Guest Lectures [Details] | |||||||||
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| Ktenioudaki A., Butler, F. and Gallagher, E. ; (2005) The effect of mixer speed on the biaxial extensional viscosity of wheat flour dough. 4th European Young Cereal Scientist and Technologist Workshop, 29 June - 1 July 2005, Vienna, Austri: Presented Papers [Details] |
| Keehan, D., Gallagher, E. and Butler, F. ; (2004) Bread baking potential of organic wholemeal flour. Presented Papers [Details] |
| Stojceska, V., Butler, F. and Gallagher, E. ; (2004) Correlation of texture analysis with cake volume in Madeira cake made with organic ingredients. 3rd European Young Cereal Scientist and Technologist Workshop, AACC, 15-16 July 2004, Dublin, Irelan: Presented Papers [Details] |
| Gonzales Barron, U. and Butler, F. ; (2004) Fractal and texture analysis of bread-crumb digital images. 3rd European Young Cereal Scientists and Technologists Workshop, AACC, 15-16 July 2004, Dublin, Irel: Presented Papers [Details] |
| Butler, F.; (2001) A comparison between experimental flow data and a finite element analysis for a time dependent viscous product in small diameter tubes. Presented Papers [Details] |
| Keane, G., Butler, F., Cleary, N., McKenna, B., McGeehin, B. and Redmond, G. ; (1999) The use of effective heat transfer coefficients to model the ultra-rapid chilling of lamb carcasses. Presented Papers [Details] | |||||||||
| O'Leary, E., Gormley, T. R., Butler, F. and Shilton, N. ; (1998) Effect of freeze chilling on the quality and acceptability of ready meal components: salmon. Presented Papers [Details] | |||||||||
| Butler, F. ; (1997) Time dependent rheological characterisation of cultured buttermilk and finite element modelling of its flow in capillary pipes. Presented Papers [Details] | |||||||||
| Moscicki, L., van Zuilichem, D., Pokorny, J. & Butler, F. ; (1994) Developments of high temperature short time heat treatments for protein crops. Presented Papers [Details] | |||||||||
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| Butler, F., Cummins, E. & Duffy, G.; (2004) Thought for food Quantitative risk assessment in the food industry. Abstract [Details] |
| Butler, F., Stojceska, V., Gallagher E. and Keehan, D.; (2004) Novel rheological techniques to characterise wheats for breadmaking. Abstract [Details] |
| Keehan, D., Gallagher, E., Butler, F. and OBrien, D.; (2002) Baking properties of organic flours. Abstract [Details] |
| ONeill, E., McGeehin, B., Troy, D. J. & Butler F.; (2001) The effect of fat levels and chilling rates on the quality characteristics of lamb carcasses. Abstract [Details] |
| Redmond, G. A., Butler, F. & Gormley, T. R.; (2001) The effect of freezing rate on the quality of freeze-chilled mashed potato. Abstract [Details] |
| Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (2000) The effect of muscle excision on the tenderness of ultra-rapidly chilled lamb. Abstract [Details] | |||||||||
| OLeary, E., Gormley, T. R., Butler, F. & Shilton, N.; (2000) Effect of freeze chilling on the quality of steamed salmon. Abstract [Details] | |||||||||
| Doran, J. J. & Butler, F.; (2000) Structure breakdown and recovery in acid casein gels as a function of shear rate and duration of shear. Abstract [Details] | |||||||||
| McIntyre, S., Butler, F. & Shilton, N.; (2000) Response times of single use chill temperature indicators. Abstract [Details] | |||||||||
| McIntyre, S., Butler, F., Shilton, N. & Gormley, T. R.; (1999) Response times of single use chill temperature indicators. Abstract [Details] | |||||||||
| Casey, J., Butler, F. & Keane, G.; (1999) Temperature dependent viscosity of stirred yogurt and modelling its flow in a tubular heat exchanger. Abstract [Details] | |||||||||
| OLeary, E., Gormley, T. R., Butler, F. & Shilton, N.; (1999) Effect of freeze-chilling on the quality of mashed potato. Abstract [Details] | |||||||||
| Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (1999) The effect of skeletal restraint on the tenderness of ultra - rapidly chilled lamb. Abstract [Details] | |||||||||
| Keane, G., Butler, F., Shilton, N., McKenna, B. & Cleary, N.; (1999) Modelling heat and mass transfer during ultra rapid chilling of lamb carcasses. Abstract [Details] | |||||||||
| Sheridan, J. J. McGeehin, B. & Butler, F.; (1998) The use of ultra rapid chilling and electrical stimulation on lamb carcasses. Abstract [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (1997) Effect of cooking method on sensory and texture attributes of low fat beef burgers. Abstract [Details] | |||||||||
| ODonnell, H. J. & Butler, F.; (1997) An investigation of the time dependent rheology of stirred yoghurt in couette and capillary flow. Abstract [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (1996) Effect of carcass fat type on sensory and texture attributes in low- and high-fat burgers. Abstract [Details] | |||||||||
| Butler, F.; (1996) Research that takes the biscuit. Abstract [Details] | |||||||||
| Butler, F.; (1996) Research that takes the biscuit. Abstract [Details] | |||||||||
| Butler, F.; (1996) Research that takes the biscuit. Abstract [Details] | |||||||||
| Gibney, A. & Butler, F.; (1996) The performance of Irish wheat flour in fish batter coatings. Abstract [Details] | |||||||||
| ODonnell, S. & Butler, F.; (1996) Rheology of milk protein concentrate solutions. Abstract [Details] | |||||||||
| Isdell, E., Allen, P., Doherty, A. & Butler, F.; (1996) Effect of modified atmosphere and oxygen scavengers on the colour stability of beef. Abstract [Details] | |||||||||
| OGrady, M. N., Monahan, F. J., Mooney, M. T., Butler, F., Buckley, D. J. & Allen, P.; (1996) Inhibition of oxymyoglobin oxidation in beef homogenates by vitamin E and trolox C. Abstract [Details] | |||||||||
| Mooney, M. T., Monahan, F. J. & Butler, F.; (1996) The effect of oxidising lipids on metmyoglobin reductase activity in bovine muscle. Abstract [Details] | |||||||||
| Kingston, E. R., Monahan, F. J., Butler, F. & Lynch, P. B.; (1996) Effect of level and duration of dietary vitamin E supplementation on pork stability. Abstract [Details] | |||||||||
| Dreeling, N., Allen, P. & Butler, F.; (1995) The effect of particle size on flavour and texture in low-fat beef burgers. Abstract [Details] | |||||||||
| Williams, S. J., Monahan, F. J. & Butler, F.; (1995) Glutathione peroxidase activity and the oxidative stability of cooked poultry meat. Abstract [Details] | |||||||||
| McGeehin, B., Sheridan, J. J. & Butler, F.; (1995) Ultra rapid chilling of lamb carcasses. Abstract [Details] | |||||||||
| Kingston, E. R., Monahan, F. J., Butler, F. & Buckley, D. J.; (1995) Oxidative stability of cooked pork as influenced by diet, cooking regime and packaging. Abstract [Details] | |||||||||
| Butler, F. & McNulty, P.; (1995) Changes in the viscosity of cultured buttermilk during commercial filling. Abstract [Details] | |||||||||
| Geraghty, R. & Butler, F.; (1995) Investigation of slip effects during rheological characterisation of yoghurt. Abstract [Details] | |||||||||
| OGrady, M. N., Monahan, F. J., Yeomans, T. C., Mooney, M. T., Butler, F. & Buckley, D. J.; (1995) Relationship between oxymyoglobin oxidation and bovine microsomal lipid oxidation. Abstract [Details] | |||||||||
| Mooney, M. T., Monahan, F. J., Butler, F. & Buckley, D. J.; (1995) Effect of dietary vitamin E on metmyoglobin reductase activity in beef. Abstract [Details] | |||||||||
| Butler, F. & McNulty, P.; (1994) Rheological behaviour of buttermilk. Abstract [Details] | |||||||||
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| OLeary, E., Gormley, T. R., Butler, F. & Shilton, N.; (1998) Effect of freeze-chilling on the quality of mashed potato and salmon. Seminar [Details] |
| Butler, F.; (1995) The rheological behaviour of cultured buttermilk. Seminar [Details] |
| Butler, F. ; (2006) Why traceability should be of concern to your company. The Meat Traceability Summit, GS1 Ireland, Dublin, Ireland: Presentation [Details] |
| 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] |
| Keehan, D., Gallagher, E. and Butler, F. ; (2004) Assessing the baking characteristics of organic flours and ingredients. Articles [Details] |
