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Francis Butler

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Biography

Professor Francis Butler joined UCD as a lecturer in Biosystems Engineering in 1990. He was appointed a Professor in 2007 and was the Head of School, UCD School of Biosystems Engineering from 2011 - 2014. Currently he is Head of Subject, Biosystems and Food Engineering.

Professor Butler is a Principal Investigator in the UCD Centre for Food Safety.  His primary  research area is in food safety, food integrity and the protection of public health. His focus is on the quantitative risk assessment of hazards, primarily microbiological, in foods. Recent research projects include the characterisation of microbial distributions in foods and applying this to develop sampling strategies for contaminants in foods. Recently he has received funding to use molecular microbiological techniques to identify the sources and routes of transmission of pathogens through the food chain to control their occurrence in foods.




Professional

               

Education

Year 1999 Institution: University College Dublin
Qualification: PhD Subject:
Year 1988 Institution: University College Dublin
Qualification: MBA Subject:
Year 1981 Institution: University College Dublin
Qualification: BE Subject:
         

Publications

 

Book Chapters

Mc Carthy, U., Laniel, M., Uysal, I., Corkery, G., Butler, F., McDonnell, K. & Ward, S (2013) 'Sustainable Global Food Supply Networks' In: Mc Carthy, U., Laniel, M., Uysal, I., Corkery, G., Butler, F., McDonnell, K. & Ward, S (eds). Sustainable Food Processing. UK: Blackwell Publishing. [Details]
Gonzales-Barron, U, Cadavez, VA, Butler, F (2013) 'Statistical approaches for the design of sampling plans for microbiological monitoring of foods' In: Granato, D, Ares, G (eds). Mathematical and Statistical Methods in Food Science and Technology. Chichester: Wiley. [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. , pp.105-124 Available Online [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: Gonzales Barron, U., Butler, F. ; (eds). Advances in Food Science and Food Technology in Developing Countries. Mexico: Asociación Mexicana de Ciencia de los Alimentos. [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.; (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. , pp.395-400 [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. , pp.278-280 [Details]
 

Peer Reviewed Journals

Hunt, K.; Butler, F.; Jordan, K. (2017) 'Uncoupling growth and increasing cell numbers of Listeria monocytogenes in naturally contaminated milk from a sub-clinically infected cow'. Food Control, 71 :228-233. Available Online [DOI] [Details]
Cadavez, V; Gonzales-Barron, U; Pires, P.; Fernandes, E; Pereira, AP; Gomes, A; Araujo, JP; Lopes-da-Silva, F; Rodrigues, P; Fernandes, C; Saavedra, MJ; Butler, F; Dias T (2016) 'An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicao, a naturally-fermented Portuguese sausage'. Lebensmittel-Wissenschaft Und-Technologie, 72 :107-116. Available Online [DOI] [Details]
Danaher, M.; Shanahan, C.; Butler, F.; Evans, R.; O¿Sullivan, D.; Glynn, D.; Camon, T.; Lawlor, P.; O¿Keeffe, M. (2016) 'Risk-based approach to developing a national residue sampling plan for testing under European Union regulation for veterinary medicinal products and coccidiostat feed additives in domestic animal production'. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 33 (7):1155-1165. Available Online [DOI] [Details]
Mousavi, Z.E.; Condell, O.; Fanning, S.; Butler, F. (2016) 'Quaternary Ammonium Compounds (QACs) induced inactivation of Pseudomonas spp.: Effect of material surface'. Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 98 :71-78. Available Online [DOI] [Details]
Gonzales-Barron, U. and Butler, F. (2015) 'Risk of salmonellosis from the consumption of Irish fresh pork sausages'. International Journal of Computer Aided Engineering and Technology, 7 (2):287-299. Available Online [DOI] [Details]
Gibbons JF, Boland F, Buckley JF, Butler F, Egan J, Fanning S, Markey BK, Leonard FC. (2014) 'Patterns of antimicrobial resistance in pathogenic Escherichia coli isolates from cases of calf enteritis during the spring-calving season'. Veterinary Microbiology, 170 :73-80. [Details]
Schvartzman, M.S. and Gonzalez-Barron, U. and Butler, F. and Jordan, K. (2014) 'Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese'. Frontiers in cellular and infection microbiology, 4 :90. Available Online [DOI] [Details]
Gonzales-Barron, U. and Cadavez, V. and Butler, F. (2014) 'Conducting inferential statistics for low microbial counts in foods using the Poisson-gamma regression'. Food Control, 37 (1):385-394. Available Online [DOI] [Details]
Mousavi, Z.E. and Kennedy, E. and Fanning, S. and Rice, J.H. and Butler, F. (2014) 'The effect of Quaternary Ammonium Compounds on the attachment of wild and adapted Pseudomonas putida strains to different contact materials used in the food sector'. Food Control, 42 :277-283. Available Online [DOI] [Details]
Hunt, Karen and Butler, Francis and Jordan, Kieran (2014) 'Factors affecting staphylococcal enterotoxin C-bovine production in milk'. International Dairy Journal, 39 (1):41-46. [DOI] [Details]
Mussida, A., Gonzales-Barron, U., Butler, F. (2013) 'Effectiveness of sampling plans by attributes based on mixture distributions characterising microbial clustering in food'. Food Control, 34 (1):50-60. [DOI] [Details]
Gibbons JF, Boland F, Buckley JF, Butler F, Egan J, Fanning S, Markey BK, Leonard FC. (2013) 'Influences on antimicrobial prescribing behaviour of veterinary practitioners in cattle practice in Ireland'. Veterinary Record, 172 (1):14. [Details]
Mussida, A, Vose, D, & Butler, F (2013) 'Efficiency of the sampling plan for Cronobacter spp. assuming a Poisson lognormal distribution of the bacteria in powder infant formula and the implications of assuming a fixed within and between-lot variability'. Food Control, 33 (1):174-185. [Details]
Mousavi, ZE, Fanning, S, & Butler, F (2013) 'Effect of surface properties of different food contact materials on the efficiency of quaternary ammonium compounds residue recovery and persistence'. International Journal of Food Science and Technology, 48 (9):1791-1797. [Details]
Mousavi, ZE, Butler, F, & Danaher, M (2013) 'Validation of a Simple Spectrophotometric Method for the Measurement of Quaternary Ammonium Compound Residue Concentrations in a Food Production Facility'. Food Analytical Methods, 6 (5):1265-1270. [Details]
Gonzales-Barron, U., Zwietering, M.H., Butler, F. (2013) 'A novel derivation of a within-batch sampling plan based on a Poisson-gamma model characterising low microbial counts in foods'. International Journal of Food Microbiology, 161 (2):84-96. [Details]
Gonzales-Barron, U., Cadavez, V., Sheridan, J.J.,Butler, F. (2013) 'Modelling the effect of chilling on the occurrence of Salmonella on pig carcasses at study, abattoir and batch levels by meta-analysis'. International Journal of Food Microbiology, 163 (2-3):101-113. [Details]
Juneja, V.K.,Gonzales-Barron, U., Butler, F., Yadav, A.S., Friedman, M. (2013) 'Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken'. International Journal of Food Microbiology, 165 (2):184-199. [Details]
Keenan, Derek F., Rößle, Christian, Gormley, Ronan, Butler, Francis, Brunton, Nigel P. (2012) 'Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies'. LWT -- Food Science and Technology, . [Details]
Keenan, 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]
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]
Hunt, K,Drummond, N,Murphy, M,Butler, F,Buckley, J,Jordan, K (2012) 'A case of bovine raw milk contamination with Listeria monocytogenes'. Irish Vet J, 65 . [DOI] [Details]
Keenan, DF,Brunton, NP,Gormley, R,Butler, F (2012) 'FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS-VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS'. Journal of Food Quality, 35 :93-107. [DOI] [Details]
Soumpasis, I,Alban, L,Butler, F (2012) 'Controlling Salmonella infections in pig farms: A framework modelling approach'. Food Research International, 45 :1139-1148. [DOI] [Details]
Keenan, DF,Brunton, NP,Gormley, TR,Butler, F (2012) 'Quality and sensory acceptability of a chilled functional apple ready-dessert'. Food Science and Technology International, 18 :167-177. [DOI] [Details]
Gonzales-Barron, U,Lenahan, M,Sheridan, J,Butler, F (2012) 'Use of a Poisson-gamma model to assess the performance of the EC process hygiene criterion for Enterobacteriaceae on Irish sheep carcasses'. Food Control, 25 :172-183. [DOI] [Details]
Keenan, DF,Rossle, C,Gormley, R,Butler, F,Brunton, NP (2012) 'Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies'. Food Science and Technology - Elsevier, 45 :50-57. [DOI] [Details]
Patras, A., Brunton, N.P., Tiwari, BK, Butler, F. (2011) 'Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage'. Food and Bioprocess Technology, 4 (7):1245-1252. [Details]
RöÃYle, Christian, Brunton, Nigel, Gormley, Thomas R., Butler, Francis (2011) 'Quality and antioxidant capacity of fresh-cut apple wedges enriched with honey by vacuum impregnation'. International Journal of Food Science & Technology, 46 (3):626-634. Available Online [Details]
RöÃYle, Christian, Brunton, Nigel, Gormley, Ronan T., Wouters, Rudy, Butler, Francis (2011) 'Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples'. Journal of Food Science, 76 (1). Available Online [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]
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]
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 and Emerging Technologies, 12 :261-268. [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]
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]
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]
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]
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]
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 (HERA), 17 (2):300-327. [DOI] [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]
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]
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]
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]
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., 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]
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 Chemistry, 58 :1609-1614. [DOI] [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]
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]
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):on-line. [Details]
Roessle, C., Wijngaard, H.W., Gormley, T.R., Butler, F. and Brunton, N.; (2010) 'Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons'. Journal of Agricultural and Food Chemistry, 58 (3):1609-1614. [Details]
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. Available Online [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, 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]
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]
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]
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 and Emerging Technologies, 11 :551-556. [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]
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]
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]
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]
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K., Lyng, J. & Ward, S. (2009) 'Permittivity of Meat Fish and their Components at UHF RFID Frequencies and Industry Relevant Temperatures'. Agricultural Engineering International, 11 . [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]
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]
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. Available Online [Details]
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. Available Online [Details]
Patras, A.,Brunton, N. P.,Da Pieve, S.,Butler, F.; (2009) 'Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees'. Innovative Food Science & Emerging Technologies, 10 (3):308-313. Available Online [Details]
Patras, A.,Brunton, N.,Da Pieve, S.,Butler, F.,Downey, G.; (2009) 'Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees'. Innovative Food Science & Emerging Technologies, 10 (1):16-22. Available Online [Details]
Patras, A.,Tiwari, B. K.,Brunton, N. P.,Butler, F.; (2009) 'Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage'. Food Chemistry, 114 (2):484-491. Available Online [Details]
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. Available Online [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., Butler, F., McDonnell, K., and Ward, S.; (2009) 'Enhanced systems for livestock identification based on biometrics'. Irish Veterinary Journal, . [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, 63 (3):204-208. [Details]
Patras, A,Brunton, N,Da Pieve, S,Butler, F,Downey, G; (2009) 'Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees'. Food, 10 :16-22. [DOI] [Details]
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. Available Online [DOI] [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. Available Online [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]
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'. Journal of Food Protection, 72 :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 :62-69. [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]
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. [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. [Details]
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. Available Online [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'. Journal of Food Engineering, 84 (3):480-488. Available Online [DOI] [Details]
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., 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. Available Online [DOI] [Details]
Stojceska, V.,Butler, F.; (2008) 'Digitization of farinogram plots and estimation of mixing stability'. Journal of Cereal Science, 48 (3):729-733. Available Online [Details]
Cummins, E., Butler, F., Gormley, T.R. and Brunton, N.; (2008) 'A methodology for evaluating the formation and human exposure to acrylamide through fried potato crisps'. Lwt-Food Science and Technology, 41 (5):854-867. [Details]
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]
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. Available Online [Details]
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. Available Online [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 (4):779-785. Available Online [DOI] [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 :139-154. [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. Available Online [DOI] [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]
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. Available Online [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]
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]
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). Available Online [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]
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]
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. Available Online [DOI] [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. Available Online [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]
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 :103-116. [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 Science and Technology, 38 (1):81-87. [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 :269-285. [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]
Butler F., Cummins E., Duffy G. ; (2004) 'Thought for food ' Quantitative risk assessment in the food industry'. Irish Engineers Journal, :189-190. [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]
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., 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]
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]
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]
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'. LWT - Food Science and Technology, 35 (2):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 (2):874-876. [Details]
Redmond, GA,Butler, F,Gormley, TR; (2002) 'The effect of freezing conditions on the quality of freeze-chilled reconstituted mashed potato'. LWT - Food Science and Technology, 35 :201-204. [DOI] [Details]
McGeehin, B; Sheridan, JJ; Butler, F; ; (2001) 'Factors affecting the pH decline in lamb after slaughter'. Meat Science, 58 (1):79-84. [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]
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]
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 Science, 59 :293-301. [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 cooking method on sensory and instrumental texture attributes of low-fat beefburgers'. LWT - 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'. LWT - 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'. LWT - Food Science and Technology, 33 :290-294. [DOI] [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]
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]
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]
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 :241-249. [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]
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]
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'. Journal of Food Engineering, 42 (4):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 Agricultural and Food Research, 37 :249-253. [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]
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 Agricultural and Food Research, 36 :231-239. [Details]
Butler, F. & McNulty, P.; (1995) 'Time dependent rheological characterisation of buttermilk at 5 oC'. Journal of Food Engineering, 25 :569-580. [Details]
Gigiel, A., Butler, F. & Hudson, B.; (1989) 'Alternative methods of pig chilling'. Meat Science, 26 :67-83. [Details]

Other Journals

Gormley, T.R., Roessle, C. and Butler, F.; (2009) 'An apple a day' TResearch 4 (3) :38-39. [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]
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]
Gerety, A., Redmond, G.A. and Butler, F.; (2003) 'The effect of thawing rates on the quality of freeze-chilled reconstituted mashed potato' Univeristy College Dublin Research Report . [Details]
Redmond, G.A., McGeehin, B., Sheridan, J.J. and Butler, F.; (2000) 'The effect of immersion chilling on the tenderness and weight loss of lamb carcasses' Univeristy College Dublin Research Report . [Details]

Conference Publications

Rupnik, A.; Devilly, L.; Hunt, K.; Butler, F.; Keaveney, S.; Dore, B (2016) Norovirus concentrations in oysters during production from an Irish growing area . In: ICFMH eds. FoodMicro2016 25th International ICFMH Conference Dublin, , 19-JUL-16 - 22-JUL-16 , pp.499-499 Available Online [Details]
Hunt, K.; Gunn, L.; Butler, F.; Jordan, K. (2016) A spatial investigation into Listeria Monocytogenes isolates from raw milk dairy facilities across south west Ireland . In: ICFMH eds. FoodMicro2016 25th International ICFMH Conference Dublin, , 19-JUL-16 - 22-JUL-16 , pp.214-214 Available Online [Details]
von Westerholt, F.; Butler, F. (2016) A Bayesian approach to assess micrbiological criteria for Cronobacter spp. in infant formula . In: ICFMH eds. FoodMicro2016 25th International ICFMH Conference Dublin, , 19-JUL-16 - 22-JUL-16 , pp.74-74 Available Online [Details]
Hunt, K.; Dore, B.; Keaveney, S.; Butler, F. (2016) Consumer exposure to Norovirus from raw oysters . In: ICFMH eds. FoodMicro2016 25th International ICFMH Conference , 19-JUL-16 - 19-JUL-16 , pp.503-503 Available Online [Details]
Butler, F. (2016) Recent advances in quantitative microbiolical risk assessment and their role in assessing the safety of traditional foods . In: Sultan Qaboos University eds. Food Safety and Traditional Foods 2016 Muscat, , 12-APR-16 - 14-APR-16 , pp.52-52 [Details]
Meghen, C.; Higgins, J.; Butler, F.; Peters, G.; (2016) A method to evaluate raw material independence between sequential ground beef batches . In: IFSTI eds. IUFOST2016 18th World Congress of Food Science and Technology , 21-AUG-16 - 25-AUG-16 , pp.261-261 [Details]
Mousavi, Z.; Fanning, S.; Condell, O., Butler, F. (2016) Quaternary ammonium compounds (QACS) induced inactivation of Pseudomonas spp.: Effect of material surface . In: ICFMH eds. FoodMicro2016 25th International ICFMH Conference Dublin, , 19-JUL-16 - 22-JUL-16 , pp.70-70 Available Online [Details]
Gunn, L.; Hunt, K.; Jordan, K.; Butler, F. (2016) An investigation into Listeria monocytogenes isolates from raw milk using Global Positioning System . In: IFSTI eds. IUFOST2016 18th World Congress of Food Science and Technology Dublin, , 21-AUG-16 - 25-AUG-16 , pp.371-371 [Details]
Redmond, G.; Barboza, A.; Butler, F. (2015) Development of a novel framework for the risk ranking of pathogens in Irish poultry . In: AZTI eds. Food Integrity - Assuring the integrity of the chain Bilbao, , 26-MAR-15 - 27-MAR-15 , pp.27-27 [Details]
Gonzales-Barron, U,Butler, F (2011) FOOD MICROBIOLOGY The use of meta-analytical tools in risk assessment for food safety , pp.823-827 [DOI] [Details]
Gibbons, J, Boland, F, Egan, J, Fanning, S, Butler, F, Buckley, J, and Leonard, N (2010) Antimicrobial resistance levels in pathogenic E. coli isolates from calf enteritis during the spring calving season Antimicrobial resistance in zoonotic bacteria and foodborne pathogens in animals, humans and the environment Toronto, Canada, , 08-JUN-10 - 11-JUN-10 [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]
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K. & Ward, S. ; (2009) Evaluation of the effects of pertinent factors of UHF RFID application in meat supply chain Biosystems Engineering Research Review [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]
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, , pp.Page 129 (Abst.) [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, , pp.page 239 (Abst.) [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, , pp.Page 130 (Abst.) [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, , pp.Pge 028.2 (Abst) [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) , pp.Pge 028.1 (Abst) [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) , pp.Page 178 (Abst.) [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, , pp.Pge 082 (Abst.) [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]
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]
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K., & Ward, S. ; (2008) The Effects of Composition, Reader Antenna Type and Random Transponder orientation on Dynamic Coupling Efficiency of Backscatter UHF RFID Applied to a Packaged Material Biosystems Engineering Research Review [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]
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]
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]
Cummins E., Butler F., Brunton N., Gormley R. ; (2007) Agri-food processing and their effects on acrylamide formation CIGR Section VI- 3rd International Symposium Naples, Italy, , 24-SEP-07 - 26-SEP-07 , pp.P4.1-4.11 [Details]
Cummins, E. 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]
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]
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]
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]
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]
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K., Lyng, J., & Ward, S; (2007) Exploring uhf radio frequency identification coupling capabilities through meat dielectric properties Biosystems Engineering Research Review [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]
Mc Carthy, U., Ayalew, G., Butler, F., McDonnell, K. & Ward, S; (2006) Traceability of modified atmosphere packaged meat using UHF radio frequency identification (RFID) Biosystems Engineering Research Review [Details]
Duffy, G,Cummins, E,Nally, P,O'Brien, S,Butler, F (2006) MEAT SCIENCE A review of quantitative microbial risk assessment in the management of Escherichia coli O157 : H7 on beef , pp.76-88 [DOI] [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]
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]
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]
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]
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]
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]
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., 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]
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]
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]
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]
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., 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]
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]
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 , pp.48 [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 , pp.11 [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 , pp.12 [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]
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]
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 , pp.16 [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, , pp.16 [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]
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 , pp.24 [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 , pp.130 [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 , pp.29 [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 , pp.62 [Details]
Cummins, E., Butler, F., Gormley, T.R. Brunton. N.; (2005) Human risks from acrylamide formation in processed potato products 35th research conference Food, Nutrition and Consumer sciences , 01-SEP-05 - 02-SEP-05 [Details]
Cummins, E., Butler, F., Gormley, 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]
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 , pp.16 [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]
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]
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]
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]
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]
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]
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]
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]
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]
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 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]
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]
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]
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 , pp.946 [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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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) 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]
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]
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]
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]
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]
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]
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]
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]
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 , pp.86 [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 , pp.14 [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]
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]
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]
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. 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]
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]
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 , pp.34 [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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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. ; (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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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]
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. & McNulty, P. ; (1994) Rheological behaviour of buttermilk 24th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, [Details]

Published Reports

Brunton, N.P., Gormley, T.R., Butler, F., Cummins, E., Danagher, M. and O'Keeffe, M.; (2006) Acrylamide formation in potato products. Teagasc, Dublin. [Details]
Redmond, G.A., Gormley, T.R., Butler, F., Dempsey, A., Oxley, E. and Gerety, A.; (2004) Freeze-chilling of ready meal components. Teagasc, Dublin. [Details]
Redmond, G.A., McGeehin, B., Henchion, M., Sheridan, J.J., Troy, D.J., Cowan, C. and Butler, F.; (2002) Commercial systems for the ultra-rapid chilling of lamb. Teagasc, Dublin. [Details]
                           

Guest Lectures

Butler F.; (2003) Temperature monitoring during the cold chain. 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]
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]
Butler, F.; (2002) Temperature monitoring during the cold chain. Managing the Cold Chain. 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]
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., 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]
Keane, G., Cleary, N. & Butler, F.; (1999) Modelling of the Ultra-Rapid Chilling of Lamb. 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.; (1998) Determination of convective heat transfer coefficients in food products using computational fluid mechanics. 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]
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]
Sheridan, J. J., McGeehin, B. & Butler, F.; (1996) The use of ultra rapid chilling and electrical stimulation on lamb carcasses. Guest Lectures [Details]
Butler, F.; (1996) Flow of dairy foods during processing. Guest Lectures [Details]

Reports

Nally, P., Cummins, E., Butler, F., Prendergast, D., Duggan S., and Duffy G.,; (2006) A draft exposure assessment of salmonella Spp. in pork cuts in Irish abattoirs. In Biosystems Engineering Research review 2006. Reports [Details]
     

Presented Papers

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]
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]
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]
Keehan, D., Gallagher, E. and Butler, F. ; (2004) Bread baking potential of organic wholemeal flour. 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]

Abstract

Gonzales-Barron, U,Soumpasis, I,Redmond, G,Butler, F (2009) Modelling Salmonella Numbers in Irish Raw Pork Sausages During Transport and Home Refrigeration. Abstract [Details]
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]
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]
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]
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]
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]
Mooney, M. T., Monahan, F. J. & Butler, F.; (1996) The effect of oxidising lipids on metmyoglobin reductase activity in bovine muscle. Abstract [Details]
Butler, F.; (1996) Research that takes the biscuit. 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]
Isdell, E., Allen, P., Doherty, A. & Butler, F.; (1996) Effect of modified atmosphere and oxygen scavengers on the colour stability of beef. 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]
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]
Butler, F.; (1996) Research that takes the biscuit. Abstract [Details]
Butler, F.; (1996) Research that takes the biscuit. 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.; (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]
McGeehin, B., Sheridan, J. J. & Butler, F.; (1995) Ultra rapid chilling of lamb carcasses. 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]
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]
Williams, S. J., Monahan, F. J. & Butler, F.; (1995) Glutathione peroxidase activity and the oxidative stability of cooked poultry meat. Abstract [Details]
Butler, F. & McNulty, P.; (1994) Rheological behaviour of buttermilk. Abstract [Details]
       

Reviews

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. Reviews [DOI] [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. Reviews [DOI] [Details]
Labite, H,Butler, F,Cummins, E (2011) A Review and Evaluation of Plant Protection Product Ranking Tools Used in Agriculture. Reviews [DOI] [Details]
Rossle, C,Brunton, N,Gormley, RT,Ross, PR,Butler, F (2010) Development of potentially synbiotic fresh-cut apple slices. Reviews [DOI] [Details]
 

Seminar

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]

Presentation

Butler, F. ; (2006) Why traceability should be of concern to your company. The Meat Traceability Summit, GS1 Ireland, Dublin, Ireland: Presentation [Details]
 

Research Papers

Labite, H., Cummins, E. and Butler, F.; (2009) Evaluation of pesticide risk ranking methods. Biosystems Engineering Research Review 14: Research Papers [Details]
                               

Published abstracts

Gonzales-Barron, U., Soumpasis, I., Redmond, G., Butler, F; (2009) Modelling Salmonella numbers in Irish raw pork sausages during transport and home refrigeration. Published abstracts [Details]
 

Articles

Cummins, E., Butler, F., Brunton, N. and Gormley, R. ; (2005) A hot potato ' acrylamide in food. Risk Assessment of acrylamide in fried potato products. 32nd RELAY Workshop. Ashtown Food Research Centre, Dublin, 24th November, 2005: Articles [Details]
Keehan, D., Gallagher, E. and Butler, F. ; (2004) Assessing the baking characteristics of organic flours and ingredients. Articles [Details]
                                 

Research

Research Interests

Prof Butler's area of research is in food safety / food integrity and he specialises in the quantitative risk assessment of hazards in food. Since joining UCD, he has secured ~ 6 million in competively won research funding for over 30 research projects. He has attracted this funding from a variety of funding agencies including EU  Framework, FIRM, STIMULUS, SAFEFOOD, Walsh Fellowship, Forbairt, Enterprise Ireland. Significant awards include funding of ¿0.6 million from four EU Framework projects - FOODINTEGRITY, QPORKCHAINS, PROSAFEBEEF and SIGMACHAIN.

Research Projects

Sponsor : Marine Institute
Title : Shellfish Microbiology
Start Date / End Date : 01-DEC-15 / 30-NOV-17
Sponsor : University College Dublin (UCD)
Title : A Bayesian approach to estimating the uncertainty associated with test outcomes for presence / absence sampling plans arising from microbiological criteria applied to Powdered Infant Formula
Start Date / End Date : 01-APR-16 / 30-SEP-17
Sponsor : Dept. Agriculture, Food and the Marine (DAFM)
Title : Developing a Risk Assessment Framework for Norovirus in Irish Oyster Production Areas (NoroRisk)
Start Date / End Date : 01-DEC-14 / 30-NOV-17
Sponsor : Teagasc
Title : Development of SACCP charts for application in dairy processes
Start Date / End Date : 01-MAY-15 / 30-APR-19
Sponsor : Food Safety Promotion Board (SAFEFOOD)
Title : Safefood - Development of a risk register for the pig and poultry meat sectors on the island of Ireland
Start Date / End Date : 01-AUG-13 / 30-SEP-15
Sponsor : EC Framework (FP7)
Title : Ensuring the Integrity of the European food chain (FOODINTEGRITY)
Start Date / End Date : 01-JAN-14 / 31-DEC-18
Sponsor : Marine Institute
Title : Human Pathogenic Viruses - Marine Institute
Start Date / End Date : 01-MAY-13 / 31-OCT-15

Recent Postgraduates

Recent Postgraduate students have worked in a variety of projects including:

Risk assessment of microbiological hazards in foods
Risk ranking of pathogens in meat
Risk assessment of  viruses in shell fish
Characterisation of the distribution of pathogens in foods
Control of spores in dairy powders
Using molecular microbiological techniques to track pathogens in food production facilities 
 

 

Teaching

Teaching Philosophy

My teaching philosophy is based on a premise of teaching excellence. I ensure that my teaching is consistent with the highest international norms for my subject discipline. This is underpinned by a constant cycle of review of my teaching and by benchmarking my work with international best practice
 

Enhancement of Teaching

My basic approach to enhancing my teaching is to engage in a continuous cycle of improvement for all my teaching activities. To improve my theoretical understanding of the learning process and to benchmark my teaching to best international practice, I completed (2008) the two year 60 credit UCD Graduate Diploma in University Teaching and Learning. The programme facilitated my professional development as an educator in terms of a strong theoretical basis for teaching and learning and how that is translated into best practice with students. The educator as a reflective practitioner was a central tenet of the programme. Since completing the diploma, I have applied the reflective practitioner model to my own professional teaching practice. I constantly reflect on the quality of my teaching. I am now a trained peer assessor and form part of the pool of peer assessors available to the UCD Centre for Teaching and Learning. I have used peer assessment on my teaching programme to improve specific aspects of my teaching style. I engage with the University student feedback process and augment the questions asked to assess specific components of modules which I consider require attention. I have found this process to be very beneficial in situations where I am introducing change.