Eimear Gallagher - Search Results

Year	Number of Results
2010	1
2011	2
2012	1
2013	3
2014	1
2015	1
2016	3
2017	1
2018	1
2021	2
2023	1
2024	1

1

State of the art in gluten-free research.

O'Shea N, Arendt E, Gallagher E. O'Shea N, et al. Among authors: gallagher e. J Food Sci. 2014 Jun;79(6):R1067-76. doi: 10.1111/1750-3841.12479. Epub 2014 May 1. J Food Sci. 2014. PMID: 24784553 Review.

2

A review of the process-induced changes in the phytochemical content of cereal grains: the breadmaking process.

Ktenioudaki A, Alvarez-Jubete L, Gallagher E. Ktenioudaki A, et al. Among authors: gallagher e. Crit Rev Food Sci Nutr. 2015;55(5):611-9. doi: 10.1080/10408398.2012.667848. Crit Rev Food Sci Nutr. 2015. PMID: 24915371 Review.

3

Glycemic impact and health: new horizons in white bread formulations.

Burton PM, Monro JA, Alvarez L, Gallagher E. Burton PM, et al. Among authors: gallagher e. Crit Rev Food Sci Nutr. 2011 Dec;51(10):965-82. doi: 10.1080/10408398.2010.491584. Crit Rev Food Sci Nutr. 2011. PMID: 21955095 Review.

4

Heart health peptides from macroalgae and their potential use in functional foods.

Fitzgerald C, Gallagher E, Tasdemir D, Hayes M. Fitzgerald C, et al. Among authors: gallagher e. J Agric Food Chem. 2011 Jul 13;59(13):6829-36. doi: 10.1021/jf201114d. Epub 2011 Jun 6. J Agric Food Chem. 2011. PMID: 21574559 Review.

5

Effect of fibre fortification of low FODMAP pasta.

Atzler JJ, Crofton EC, Sahin AW, Ispiryan L, Gallagher E, Zannini E, Arendt EK. Atzler JJ, et al. Among authors: gallagher e. Int J Food Sci Nutr. 2024 Jan 15:1-13. doi: 10.1080/09637486.2024.2303605. Online ahead of print. Int J Food Sci Nutr. 2024. PMID: 38225882

6

Impact of different fibre ingredients on a low-FODMAP biscuit model system.

Sahin AW, Atzler JJ, Crofton E, Gallagher E, Zannini E, Walter J, Arendt EK. Sahin AW, et al. Among authors: gallagher e. Food Funct. 2023 Jul 31;14(15):7082-7095. doi: 10.1039/d3fo00830d. Food Funct. 2023. PMID: 37455535

7

The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions.

Tyuftin AA, Richardson AM, O' Sullivan MG, Kilcawley KN, Gallagher E, Kerry JP. Tyuftin AA, et al. Among authors: gallagher e. J Food Sci. 2021 Mar;86(3):705-714. doi: 10.1111/1750-3841.15600. Epub 2021 Feb 8. J Food Sci. 2021. PMID: 33559180

8

The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.

Richardson AM, Tyuftin AA, Kilcawley KN, Gallagher E, O'Sullivan MG, Kerry JP. Richardson AM, et al. Among authors: gallagher e. Foods. 2021 Jan 26;10(2):254. doi: 10.3390/foods10020254. Foods. 2021. PMID: 33530603 Free PMC article.

9

The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.

O'Shea N, Doran L, Auty M, Arendt E, Gallagher E. O'Shea N, et al. Among authors: gallagher e. Food Funct. 2013 Dec;4(12):1856-63. doi: 10.1039/c3fo60294j. Epub 2013 Nov 8. Food Funct. 2013. PMID: 24212437

10

The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks.

Van Rooyen LA, Allen P, Gallagher EI, O'Connor DI. Van Rooyen LA, et al. Among authors: gallagher ei. Meat Sci. 2018 Nov;145:16-22. doi: 10.1016/j.meatsci.2018.05.017. Epub 2018 May 24. Meat Sci. 2018. PMID: 29859420

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