Dr Catherine (Rena) Barry-Ryan

Tel:+353 1 402 4458

Fax:+353 1 402 4495

e-mail: Catherine.BarryRyan@dit.ie

http://www.researcherid.com/rid/G-5279-2016

 


WheySan Research Team: Sahand, Lisa, Rena, Lubna, Rachel, Gillian, Orla & Jennifer.

http://www.contactica.es/wheysan/index.php

 

Background

 

Dr Barry-Ryan is a Senior lecturer in Food product development Development in the Dublin Institute of Technology (DIT) since Feb 2002. She holds a BSc (Hons) in Industrial Microbiology from the National University of Ireland Dublin and was awarded her PhD in Food Technology by the University of Limerick for work on processing and packaging of ready-to-eat products. Over the years her research projects - funded and supported from National and European sources - with special interest in decontamination, postharvest technologies, functional foods & ingredients from novel sources. 

Research Interests

  • New Product Development & Sensory Analysis
  • Decontamination & Sanitation (i.e. ozone, organic acids, Essential oils, Electrolysed water, Steamers, polysaccharide coatings, plasma etc).
  • Treatment and techniques to minimise postharvest loss of horticultural produce.
  • The development of novel functional ingredients, in particular from alternative & waste sources in the food industry. 

Membership

Research Projects

  • The investigation and evaluation of food processing methods on the allergenicity of food proteins. Fiosraigh Fellowship Award.
  • Rewiring metabolism using L-sulforaphane - realising the potential of L-sulforaphane for dietary transcriptional therapy to improve the health of the Irish populace. Fiosraigh Fellowship Award.
  • Developing novel food products which contain functional compounds from plant material, using molecular gastronomy techniques. Walsh Fellowship Award.
  • Sustainable Food Supply for the Future: A Study of the Potential for Developing Food Products Made With Protein From Insects. Fiosraigh Fellowship Award.
  • Characterisation of by-products from waste generated in the production and processing of the commercial mushroom Irish Research Council - Employment Based Postgraduate Programme.
  • The Sensory Food Network Ireland. Food Institutional Research Measure 2013.
  • Development of novel bioactive enriched whole food products – a range of “Super-salads” and “Super Stir-fry” pillow packs. EI Commercial Case Feasibility.
  • The Flavour Chemistry of Selected Edible Mushrooms Species and their Sensory Perception. Irish Research Council - Employment Based Postgraduate Programme.
  • VegZap - A novel cold plasma system for the prevention of postharvest spoilage and shelf life enhancement in minimally processed fruit and vegetables. EI Commercial Fund Programme.
  • WheySan - Natural whey-based disinfection formula: a solution for the sanitizing of whole and fresh-cut fruits and vegetables. FP7-SME
  • The commercial potential of a novel apple based food ingredient. EI Commercial Case Feasibility
  • An investigation into the Development of Innovative Food Products using Molecular Gastronomy Theories and Techniques. ABBEST 2009
  • Screening Irish fruit and vegetable germplasm for novel anti-tumour and pesticidal compounds. ABBEST 2008
  • Development of functional juices using natural polymeric sources for extending the shelf-life and enhancing the nutritional value. Strand 1 2007
  • Integrated Irish PhytoFood Network: Tracing phytochemicals from farm to fork. FIRM Ref No: 06TNITAFRC.
  • Investigation into the development of Innovative food products using Molecular Gastronomy Theories and Techniques - ABBEST 2009.
  • Screening Irish fruit and vegetable germplasm for novel anti-tumour and pesticidal compounds - ABBEST 2008.
  • Development of functional juices using natural polymeric sources for extending the shelf-life and enhancing the nutritional value. TSR Strand 1 2007.
  • Development of functional foods with waste/by-products of fruit, vegetable and fish processing.  FIRM Ref No. 06RDTAFRC518.
  • Reformulation of reduced sodium chilled ready meals with improved nutritional, safety and sensory properties through inclusion of health enhancing ingredients.  ABBEST 2007.

Publications

Books/Monographs published

  1. Barry-Ryan, C., 2014. Direct application of natural antimicrobials to food. In: Handbook of natural antimicrobials for food safety and quality. Ed. Matt Taylor, Woodhead Publishing Ltd (In Press).
  2. Barry-Ryan, C., 2012. The use of mild heat treatment for fruit & vegetable processing Chpt 20. In: Decontamination of Fresh and Minimally Processed Products. Ed. Gómez-López, Wiley-Blackwell Publishers (ISBN: 0813823846).
  3. Barry-Ryan, C. & Bourke, P., 2012. Essential oils for the treatment of fruit & vegetables. Chpt 13. In: Decontamination of Fresh and Minimally Processed Products. Ed. Gómez-López, Wiley-Blackwell Publishers (ISBN 0813823846).
  4. Zied, K., AB. Martin Diana, C. Barry Ryan and D. Rico. 2010. Comparison between gelatines extracted from Mackeral and Blue Whiting heads using different organic acids. In: Total Food: Sustainability of the Agri-Food Chain. Ed. HK. W. Waldron, HG. K. Moates, HC. B. Faulds.  p142-148. RSC Publishers. (ISBN: 1847557503).
  5. Massini, L., AB Martin Diana, C. Barry Ryan and D. Rico. 2010. Apple (malus domestic a borkh. Cv bramley's seedling) peel waste as a valuable source of natural phenolic antioxidants. In: Total Food: Sustainability of the Agri-Food Chain. Ed. HK. W. Waldron, HG. K. Moates, HC. B. Faulds.  p90-95. RSC Publishers. (ISBN: 1847557503).
  6. Zied, K., AB Martin Diana, C. Barry Ryan and D. Rico. 2010. Bioactive properties of hydrolysates from Mackeral viscera. In: Total Food: Sustainability of the Agri-Food Chain. Ed. HK. W. Waldron, HG. K. Moates, HC. B. Faulds.  p138-141. RSC Publishers. (ISBN: 1847557503).
  7. Yahia, E.M and Barry-Ryan, C., Dris, R., 2004. Treatments and techniques to minimise the postharvest loss of perishable food crops. Chpt. 5. In: Production practices and quality assessment of food crops. Ed. R. Dris and S. M. Jain, p 95-133. Kluwer Academic Publisher, London. (ISBN: 1578082765)
  8. Dris, R. and Barry-Ryan, C. 2002. Plant physiology : characteristics, breeding and genetics. Editors: R. Dris and C. Barry-Ryan, Enfield, NH: Science Publishers. (ISBN: 1578082404)
  9. Barry-Ryan, C. and O’Beirne, D. 2001. The processing of modified atmosphere packaged vegetable products: A review. Chpt. 16, In: Crop management and postharvest handling of horticultural products Vol 1. Ed. R. Dris, R. Niskanen and S. M. Jain, p 345-358. Science Publishers, Enfield, NH (ISBN: 1578082161).

Published full-length papers

  1. Massini, L., Rico, D., Martín Diana, A.B., Barry-Ryan, C., 2016. Apple peel flavonoids as natural antioxidants for vegetable juice applications, European Journal of Food Research and Technology.
  2. Massini, L., Rico, D., Martín Diana, A.B., Barry-Ryan, C., 2015. Quality markers of functional tomato juice with added apple phenolic antioxidants. Beverages, 2, 1-4.
  3. Caporaso, N., Genovese, A., Burke, R., Barry-Ryan, C. and Sacchi, R., 2015. Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater and whey protein. Food & Function, 7 227-238.
  4. Khairi, Z., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2015. Characterisation of blue whiting skin gelatines extracted after pre-treatment with different organic acids. Journal of Aquatic Food Product Technology, 24, 546-555.
  5. Khairi, Z., Rico, D., Martin-Diana, A.B. and Barry-Ryan, C.  2015. Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins.  Journal of Material Cycles and Waste Management. DOI 10.1007/s10163-015-0399-2
  6. Alvarez-Jubete L., Valverde J., Kehoe K., Rai D., Barry-Ryan C. 2014. Development of a novel functional soup rich in bioactive sulforaphane using broccoli (Brassica oleracea L. ssp. italica) florets and byproducts, Food and Bioprocess Technology: An International Journal.  7, 1310-1321.
  7. Alvarez-Jubete L., Thomas J. Smyth, Juan Valverde, Dilip K. Rai, Barry-Ryan C. 2014. An Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) Method for the Simultaneous Determination of Sulforaphane and Sulforaphane Nitrile in Brassica Vegetables. Phytochemical Analysis, 25, 141-6. 
  8. Khiari, Z., Rico, D., Martin-Diana, A., Barry-Ryan, C., 2013. Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates. Journal of the Science of Food and Agriculture, DOI 10.1002/jsfa.6476.
  9. Traynor, M., Burke, R., O'Sullivan, M., Hannon, J. and Barry-Ryan, C., 2013. Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana. Food Research International, 54,569–577.
  10. Alvarez-Jubete L., Valverde J., Kehoe K., Rai D., Barry-Ryan C. 2013. Development of a novel functional soup rich in bioactive sulforaphane using broccoli (Brassica oleracea L. ssp. italica) florets and byproducts,  Food and Bioprocess Technology: An International Journal.  DOI: 10.1007/s11947-013-1113-9
  11. Alvarez-Jubete, L., Thomas J. Smyth, Juan Valverde, Dilip K. Rai, Barry-Ryan C. 2013. An Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) Method for the Simultaneous Determination of Sulforaphane and Sulforaphane Nitrile in Brassica Vegetables DOI 10.1002/pca.2480.
  12. Traynor, M., R. Burke, J.M. Frías, E. Gaston and C. Barry-Ryan, 2013. Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil. International Food Research Journal 20(5): 2173-2181
  13. Alvarez-Jubete L., Valverde J., Kehoe K., Rai D., Barry-Ryan C. 2013. Development of a novel functional soup rich in bioactive sulforaphane using broccoli (Brassica oleracea L. ssp. italica) florets and byproducts,  Food and Bioprocess Technology: An International Journal.  DOI: 10.1007/s11947-013-1113-9
  14. Khairi, Z., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2013. Characterisation of blue whiting skin gelatines extracted after pre-treatment with different organic acids. Journal of Aquatic Food Product Technology, (WAFP-2012-0054) Accepted.
  15. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2013. The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries. International Journal of Food Science and Technology, ID IJFST-2011-09027.R1 Accepted.
  16. Massini, L., Rico, D., Martín Diana, A.B., Barry-Ryan, C., 2013. Valorisation of apple peels, European Journal of Food Research and Review, 3: 1-15.
  17. Khairi, Z., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2013. Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments Food Chemistry, 139, 347–354.
  18. Gilsenan, C., Burke, R.M. and Barry-Ryan, C., 2013. Tomato Taste: A sensorial and instrumental analysis of Irish grown organic and conventional cherry vine tomatoes (Lycopersicon esculentum).  Journal of Food Quality, ID JFQ-2009-176.
  19. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2013. Effect of Delactosed Whey Permeate Treatment on Physiochemical, Sensorial, Nutritional and Microbial Properties of Whole Tomatoes during Postharvest Storage. LWT Food Science and Technology International, 51, 367-374
  20. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2012.Quality and Nutritional status of Fresh-cut Tomato as affected by Spraying of Delactosed Whey Permeate compared to Industrial Washing Treatment.  Food and Bioprocess Technology.  5, 3103-3114.
  21. Traynor, M., Burke, R., Brunton, N. and Barry-Ryan, C. 2012. Response Surface Methodology Guided Release of Two Acetate Volatiles from an Oil in Water Emulsion. Journal of Culinary Science & Technology, 10, 223-238.
  22. Gilsenan, C., Burke, R.M. and Barry-Ryan, C., 2012. Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland. Journal of Culinary Science & Technology, 10, 154–167.
  23. Ahmed, L., Patras, A., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2012. The effect of delactosed whey permeates on phytochemical content of canned tomatoes. Food Chemistry, 134, 2249–2256
  24. Hossain, M.B., Brunton, N., Patras, A., Tiwari, B., O’Donnell, C.P., Martin-Diana, A.B. & Barry-Ryan, C., 2012. Optimization of ultrasound assisted extraction of antioxidant compounds from Marjoram (Origanum majorana L.) using response surface methodology. Ultrasonics Sonochemistry, 19, 582–590
  25. 18.   Traynor, M., Burke, R., Brunton, N. and Barry-Ryan, C. 2012. Response Surface Methodology Guided Release of Two Acetate Volatiles from an Oil in Water Emulsion. Journal of Culinary Science & Technology, 10, 223-238.
  26. Gilsenan, C., Burke, R.M. and Barry-Ryan, C., 2012. Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland. Journal of Culinary Science & Technology, 10, 154–167.
  27. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2012. The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries. International Journal of Food Science and Technology, 47, 1430–1438.
  28. Hossain, M.B., Brunton, N., Patras, A., Tiwari, B., O’Donnell, C.P., Martin-Diana, A.B. & Barry-Ryan, C., 2012. Optimization of ultrasound assisted extraction of antioxidant compounds from Marjoram (Origanum majorana L.) using response surface methodology. Ultrasonics Sonochemistry, 19, 582–590
  29. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2012. Extending the shelf –life of tomato using by-product from cheese industry. The Journal of Food Processing and Preservation, 36, 141–151.
  30. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2011.Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology. Journal of Agriculture & Food Chemistry, 59, 2377–2385
  31. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2011.Quality and Nutritional status of Fresh-cut Tomato as affected by Spraying of Delactosed Whey Permeate compared to Industrial Washing Treatment.  Food and Bioprocess Technology.  5, 3103-3114.
  32. O’Gorman, A., Barry-Ryan, C. and Frias, J., 2011. Evaluation and identification of markers of damage in mushrooms (Agaricus bisporus) postharvest using a GC/MS metabolic profiling approach. Metabolomics 8, 120-132.
  33. Hossain, M.B., Brunton, N., Barry-Ryan, C., Martin-Diana, A.B., 2011. Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology. Food Chemistry 126, 339–346.
  34. Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2011. The antioxidant properties of whey permeate treated fresh-cut tomatoes. Food Chemistry, 24, 1451-1457.
  35. Hossain, M.B., Patras, A., Barry-Ryan, C., Martin-Diana, A.B. and Brunton, N., 2010. Application of principal component and hierarchical cluster analysis to classify different spices based on in-vitro antioxidant activity and individual polyphenolic antioxidant compounds. Journal of Functional Foods, 3, 179-189.
  36. Hossain, M.B., Barry-Ryan, C., Martin-Diana, A.B., Brunton, N., 2010. Effect of drying method on the antioxidant capacity of six Lamiaceae herbsH. Food Chemistry, 123, 85-91
  37. O’Gorman, A. Downey, G., Gowen, A., Barry-Ryan, C. and Frias, J., 2010. Use of Fourier Transform Infrared spectroscopy and chemometric data analysis to evaluate damage and age in mushrooms (Agaricus bisporus) grown in Ireland. Journal of Agriculture & Food Chemistry, 58, 7770-7776.
  38. Gilsenan, C., Burke, R.M. and Barry-Ryan, C., 2010. A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking. International Journal of Food Science and Technology, 45, 475–481.
  39. Hossain, M.B., Rai, D., Brunton, N., Martin-Diana, A.B. and Barry-Ryan, C., 2010. Characterization of phenolic compounds in Lamiaceae spices by LC-ESI-MS/MS. Journal of Agricultural and Food Chemistry, 58, 10576–1058.
  40. Lonchamp, J., Barry-Ryan, C., Devereux, M., 2009. HIdentification of volatile quality markers of ready-to-use lettuce and cabbageH. Food Research International, 42, 1077-1086.
  41. Gutierrez, J., Barry-Ryan, C., Bourke, P., 2009. Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiology, 26, 142-150.
  42. Gutierrez, J., Bourke, P., Lonchamp, J. and Barry-Ryan, C., 2009. Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. Innovative Food Science and Emerging Technologies, 10, 195-202.
  43. Aguirre, L., Frias, J., Barry-Ryan, C. and Grogan, H. 2009. Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis. Journal of Food Engineering, 91, 280–286.
  44. Martin-Diana, A.B., Rico, D., Barat, J. M. and Barry-Ryan, C., 2009. Orange juices enriched with chitosan: optimisation for extending the shelflife. Innovative Food Science and Emerging Technologies, 10, 590-600.
  45. Martin-Diana, A.B., Rico, D., Barat, J.M., and Barry-Ryan, C. 2008 Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovations in Traditional Food, 9, 593-603.
  46. Hossain, M.B., Brunton, N., Barry-Ryan, C., Martin-Diana, A.B., Wilkinson, M. 2008. Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants. Rasayan Journal of Chemistry, 1, 751-756.
  47. Gutierrez, J., Barry-Ryan, C., and Bourke P. 2008.The anti-microbial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology, 124, 91-97.
  48. Rico, D., Martin-Diana, A. B., Barry-Ryan, C., Frías, J. M., Henehan, G. T. M., & Barat, J. M., 2008. Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce. Innovative Food Science & Emerging Technologies 9, 37–48.
  49. Gutierrez, J., Rodriguez, G., Barry-Ryan, C., and Bourke, P. 2008. Efficacy of plant essential oils against food-borne pathogens and spoilage bacteria associated with ready to eat vegetables: antimicrobial and sensory screening. Journal of Food Protection, 71, 1846-1854.
  50. Martín-Diana, A.B., Rico, D., Barry-Ryan, C., Frías, J.M., Henehan, G.T.M., and Barat, J.M. 2008. Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce. Postharvest Biology and Technology, 48, 431-442.
  51. Aguirre, L., Frias, J., Barry-Ryan, C. and Grogan, H., 2008. Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus). Postharvest Biology and Technology, 49, 247–254.
  52. Martín-Diana, A.B., Rico, D., Barry-Ryan, C., Frías, J.M., Henehan, G.T.M., and Barat, J.M. 2007. Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce. Postharvest Biology and Technology, 45, 97–107.
  53. Rico, D., Martin-Diana, A.B., Henehan, G.T.M., Frias, J., J.M. Barat & Barry-Ryan, C., 2007.Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, 79, 1196–1206.
  54. Rico, D., Martın-Diana, A.B., Barat, J.M. and Barry-Ryan, C., 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science and Technology, 18, 373-386.
  55. Martin-Diana, A.B., Rico, D., Henehan, G.T.M., Frias, J., Barat, J. & Barry-Ryan, C., 2007. Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review. Trends in Food Technology, 18, 210-218.
  56. Rico, D., Martín-Diana, A.B., Barry-Ryan, C., Henehan, G.T.M and Frías, J., 2007. Simultaneous modelling of the thermal degradation kinetics of pectin methylesterase in lettuce (Lactuca sativa L.) and carrot (Dacucus carota L.) extracts: analysis of seasonal variation and tissue type. Bioscience, Biotechnology and Biochemistry, 71, 2383-2392.
  57. Rico, D., Martin-Diana, A.B., G.T.M. Henehan, J. Frias & C. Barry-Ryan. 2006. Effect of ozone and calcium lactate treatments on browning and textured properties of fresh-cut lettuce. Journal of Food Science and Agriculture, 86, 2179-2188.
  58. Martin-Diana, A.B., Rico, D., J. Frias, G.T.M. Henehan, J.M. Barat, J. Mulcahy and C. Barry-Ryan. 2006. Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage. Journal of Food Engineering, 77, 1069-1077.
  59. Martín-Diana, A.B., Rico, D., Mulcahy, J. Frías, J., Henehan, G.T.M and Barry-Ryan, C. 2006. Whey permeate as bio-preservative for shelf-life maintenance of fresh-cut vegetables. Innovative Food Science & Technologies, 7, 112-123.
  60. Rico, D., Martin-Diana, A.B., Frias, J., Barat, J.M., Henehan, G.T.M., and Barry-Ryan C., 2006. Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, 79, 1196-1206.
  61. Martin-Diana, A.B, Rico, D., Barry-Ryan, C., Frias, J.M., Mulcahy, J. and Henehan, G.T.M. 2005. Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: quality and nutritional parameters. Journal of the Science of Food and Agriculture, 85, 2260-2268.
  62. Martin-Diana, A.B, Rico, D., Frias, J.M., Barry-Ryan, C., Mulcahy, J. and Henehan, G.T.M. 2005. Effect of heat-shock on browning-related enzymes in minimally processed Iceberg lettuce and crude extracts. Bioscience, Biotechnology and Biochemistry, 69, 1677-1685.
  63. Martin-Diana, A.B, Rico, D., Barry-Ryan, C., Frias, J.M., Mulcahy, J. and Henehan, G.T.M. 2005. Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters. Food Research International, 38, 729-740.
  64. Martín-Diana, A.B., Rico, D. Mulcahy, J., Frías, J., Henehan, G.T.M. and Barry-Ryan, C. 2005. Effect of calcium lactate on quality, safety and nutritional senescence parameters of minimally processed vegetables Acta Horticulturae, 687, 331-336.
  65. Martín-Diana, A.B., Rico, D., Barry-Ryan, C., Mulcahy, J., Frías, J. and Henehan, G.T.M. 2005. Optimisation of calcium lactate washing treatment on salad-cut lettuce: quality aspects. Acta Horticulturae, 687, 323-331.
  66. Martín-Diana, A.B., Rico, D., Barry-Ryan, C., Mulcahy, J., Frías, J. and Henehan, G.T.M. 2005. Effect of temperature on the kinetic behaviour of polyphenol oxidase and peroxidase in extracts and minimally processed Iceberg lettuce. Acta Horticulturae, 687, 149-156.
  67. Martín-Diana, A.B., Rico, D., Mulcahy, Frías, J., Henehan, G.T.M and Barry-Ryan, C. 2005. Novel washing methods to extend the quality and enhance the nutritional value of minimally processed vegetable products. Acta Horticulturae, 687, 121-129.
  68. Martin-Diana, A.B., D. Rico, J. Frias, G.T.M. Henehan, J.M. Barat, J. Mulcahy and C. Barry-Ryan. 2005. Crispy textural changes on fresh-cut lettuce washed with calcium lactate as bio-preservative during the storage. Innovations in Traditional Food, Elsevier, 1253-1256.
  69. Martin-Diana, A.B., Rico, D., Barry-Ryan, C., Henehan, G.T.M., Mulcahy, J. and Frias, J. 2005. Effect of ozone in the quality extension of Iceberg lettuce. Innovations in Traditional Food, Elsevier, 1257-1260.
  70. Barry-Ryan, C. and O’Beirne, D. 2000. Quality of shredded carrots as affected by packaging film and storage temperature. Journal of Food Science, 65, 726-730.
  71. Barry-Ryan, C. and O’Beirne, D. 2000. Effects of peeling method on the quality of ready-to-use carrot slices. International Journal of Food Science and Technology, 35, 243-254
  72. Barry-Ryan, C. and O’Beirne, D. 1999. Ascorbic acid retention in shredded Iceberg lettuce as affected by minimal processing. Journal of Food Science, 64, 498-500.
  73. Barry-Ryan, C. and O’Beirne, D. 1998. Novel high oxygen and noble gas modified atmosphere packaging for extending the quality shelf-life of fresh prepared produce. International Agricultural Journal, 6, 12-20.
  74. Barry-Ryan, C. and O’Beirne, D. 1998. Quality and shelf-life of fresh cut carrot slices as affected by slicing method. Journal of Food Science, 63, 851-856.

 

Research students supervised and graduated.

 PhD

  • Mark Traynor, 2014. Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavour and Sensory Evaluation. ABBEST DIT 2010.
  • Khadija Khouya, 2013. Extraction of chitin from Cancer pagurus (Brown crab) and Nephrops norvegicus (Dublin Bay prawn) shells, its conversion to chitosan and their characterisation, bioactive properties and application. Strand 1 2007.
  • Jafar Alqudah, 2013. Screening Irish fruit and vegetable germplasm for novel anti-tumour and pesticidal compounds. ABBEST DIT 2007.
  • Mohammad Billal Hossain, 2013. Investigations of the antioxidant activity, phenolic composition and technological aspects of herbs and spices to enhance the antioxidant status of chilled ready meals. ABBEST DIT 2007.
  • Lubna Ahmed, 2013. Extending the Shelf-life and Enhancing the Bioactivity of Fresh and Processed Fruits using by-products from the Cheese Industry. Strand 1 2006.
  • Aoife O’Gorman, Graduated 2011. Metabolic profiling and fingerprinting for the detection and discrimination of mechanical damage in mushrooms (Agaricus bisporus) during storage. FIRM funded research project: FIRM Ref No. 06/RD/DIT487.
  • Zeid Khiari, Graduated 2011. Functional and bioactive components from mackerel and blue whiting processing waste. FIRM Funded research project: Ref No. 06RD/TAFRC518.
  • Clare Gilsenan, Graduated 2011. Studies on food flavours and perceptions: processing, novel combinations and deliveries. DIT Scholarship Programme.
  • Leixuri Aguirre, Graduated 2008. Combination of natural variability estimation with real time measurement for mushroom shelf life assessment. SFI Basic Research Grant.
  • Daniel Rico, Graduated 2007. Influence of novel preservation methods on the quality of minimally processed iceberg lettuce and carrot. TSR Strand 3.
  • Julien Lonchamp Graduated 2006. Volatile compounds as quality markers for leafy green ready-to-use vegetables: their identification and determination of origin.

 MPhil

  • Toni Llovera, 2008. The feasibility of producing vacuum packed fermented vegetable products.
  • Aine Greene, 2004. The application and evaluation of modified atmosphere packaging in selected minimally processed vegetables.

 MSc

  • Sonia Murphy, 2011. The effects of minimal processing methods on cabbage used in the production of coleslaw.
  • Cathriona O’Neil, 2009. To determine the effect of both vacuum packing and modified atmosphere packing on the shelf life of live mussels.
  • Carol McWeeney, 2008. Nutritional health claims and the relationship with dietary intervention studies.
  • Sarah Leonard, 2006. To establish a method of rapidly analysing Iceberg lettuce to determine the potential to develop Pink Rib.
  • Michael Morris, 2004. Consumers attitudes and awareness to dairy functional foods.
  • Rose Hibbits, 2003. Application of a voluntary hygiene awards scheme within a pan-European context.
  • Denise Cronje, 2003. Extending the shelf-life of a salad chilled Mediterranean salad

Post-Graduate Diploma

  • Sahand Mohsen Pour, 2015. The antimicrobial activity of whey permeate (against Escherichia coli ATCC 25922).
  • Manuel Calatroia, 2010. The development of functional foods and ingredients extracted from by-products and waste of the fruit & vegetable Industry.
  • Gabriel Rodriguez Mateos, 2007. Improvement in safety and shelf life of minimally processed foods by plant essential oils and antimicrobial peptides.

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