| Year | Title | Type |
|
2013
|
Ensuring Global Food and Nutrition Security: The Role of Europe
| Event Proceeding |
|
|
Europe's Role in Food and Nutrition Security
| Video |
|
|
TResearch: Spring 2013
| Magazine |
|
|
Moorepark News - Issue 35 - Spring 2013
| Newsletter |
|
2012
|
Teagasc Food Research Brochure
| Booklet |
|
|
Food Technology & Knowledge Transfer Strategy
| Booklet |
|
|
TResearch: Winter 2012
| Magazine |
|
|
Packaging Exhibition & Seminar for SME’s Presentations
| Event Proceeding |
|
|
Will we Run out of Natural Resources Needed for Food Production? - Video
| Video |
|
|
Moorepark News - Issue 34 - Winter 2012
| Newsletter |
|
|
Annual Report 2011
| Report |
|
|
Tuarascáil Bhliantúil 2011
| Report |
|
|
National Rural Development Conference Presentation
| Event Proceeding |
|
|
TResearch: Autumn 2012
| Magazine |
|
|
Today's Farm September/October 2012
| Magazine |
|
|
The Great Debate on the Battle to Feed a Changing Planet
| Video |
|
|
TResearch: Summer 2012
| Magazine |
|
|
Moorepark News - Issue 33 - Summer 2012
| Newsletter |
|
|
Today's Farm July/August 2012
| Magazine |
|
|
Teagasc Food Innovation Gateways event – Technologies for the Food industry
| Event Proceeding |
|
|
Today’s Farm – May / June 2012
| Magazine |
|
|
TResearch: Spring 2012
| Magazine |
|
|
Reducing Campylobacter on poultry carcasses and products - 5965
| Technology Update |
|
|
Today’s Farm – March / April 2012
| Magazine |
|
|
Today’s Farm – January / February 2012
| Magazine |
|
2011
|
Pork food safety - 5706
| Technology Update |
|
|
Rapid methods for food authentication and quality confirmation - 5430
| Technology Update |
|
|
TResearch: Winter 2011
| Magazine |
|
|
Cheese 2030 – new technology platform - 5857
| Technology Update |
|
|
Sensory acceptance of low-salt ready meals - 5712
| Technology Update |
|
|
Authentic Food Culture Presentation - Aine Macken Walsh
| Event Proceeding |
|
|
TResearch: Autumn 2011
| Magazine |
|
|
The Teagasc Food Innovator - Autumn 2011
| Newsletter |
|
|
Growing Cherry Tomatoes for Flavour
| Factsheet |
|
|
Buttermilk powder and cheese yield - 5980
| Technology Update |
|
|
The Investigators
| Video |
|
|
TResearch: Summer 2011
| Magazine |
|
|
Teagasc Road Maps - Food
| Factsheet |
|
|
The Teagasc Food Innovator - Spring 2011
| Newsletter |
|
|
Research providing a knowledge base to support the sustainable development of the farmhouse cheese industry. - 5611
| Technology Update |
|
|
TResearch: Spring 2011
| Magazine |
|
2010
|
Inlet air humidity control project on TFD spray dryer - 5982
| Technology Update |
|
|
Kinetic trapping: a novel, energy-efficient approach to designing protein-based fat replacers - 6041
| Technology Update |
|
|
Heart friendly foods - 5647
| Technology Update |
|
|
Phage-insensitive cultures for the production of fermented and probiotic foods - 5458
| Technology Update |
|
|
Understanding the perception of creaminess in dairy foods - 5606
| Technology Update |
|
|
Investigation of stickiness of milk powder for the purpose of improved process control in milk powder manufacture - 5632
| Technology Update |
|
|
Bio-actives from by-products of food processing - 5713
| Technology Update |
|
|
Development of food ingredients for modulation of glycemia - 5590
| Technology Update |
|
|
Biomarkers to authenticate Irish grass-fed beef - 5644
| Technology Update |
|
|
Nutraceutical and functional food bioactive peptides in beef, bovine offals and fermented meat products - 5636
| Technology Update |
|
|
Retaining health promoting polyacetylenes in fully processed vegetables - 5711
| Technology Update |
|
|
TResearch: Winter 2010
| Magazine |
|
|
Walsh Fellowships 2010: Book of Abstracts
| Event Proceeding |
|
|
Health promoting bioactives from cider yeast - 5932
| Technology Update |
|
|
UCC/Teagasc Strategic Alliance together with Industry Presentations
| Event Proceeding |
|
|
Collaboration through the IRCSET Enterprise Partnership Scheme
| Video |
|
|
Novel fruit products from apples and other tree fruit (IsaFruit) - 5548
| Technology Update |
|
|
Antioxidant status of fully processed fruits, vegetables and their products: technology optimisation to minimise losses - 5414
| Technology Update |
|
|
Functional properties of beta glucans from barley - 5715
| Technology Update |
|
|
The Teagasc Food Innovator - Autumn 2010
| Newsletter |
|
|
Advanced systems for the rapid detection of anti-parasitic drugs in food - 5556
| Technology Update |
|
|
Rapid methods for detection of anti-protozoan drugs - 5578
| Technology Update |
|
|
TResearch: Autumn 2010
| Magazine |
|
|
Fruit, Health and the Consumer: Outcomes from ISAFRUIT Fruit Forum Conference
| Event Proceeding |
|
|
Early detection of mushroom bruising using imaging technology - 5708
| Technology Update |
|
|
The Teagasc Food Innovator - Summer 2010
| Newsletter |
|
|
Identification and molecular characterisation of genes influencing Irish pork meat quality - 5643
| Technology Update |
|
|
Developing novel convenient meat based products by application of high pressure processing (HP meat). - 5580
| Technology Update |
|
|
Survival of Mycobacterium avium ssp paratuberculosis (MAP) in a raw milk smear type cheese - 5654
| Technology Update |
|
|
TResearch: Summer 2010
| Magazine |
|
|
National Soft Fruit Conference Proceedings
| Event Proceeding |
|
|
Releasing the potential of bovine lactoferrin - 5582
| Technology Update |
|
|
Product reformulation and in vitro testing of low glycaemic breads - 5714
| Technology Update |
|
|
Interaction of gene expression pathways, breed and diet on the nutritive and flavour aspects of pigmeat - 5420
| Technology Update |
|
|
The Teagasc Food Innovator - Spring 2010
| Newsletter |
|
|
TResearch: Spring 2010
| Magazine |
|
|
Pathogenic Escherichia coli Network - 5704
| Technology Update |
|
2009
|
Novel Gel-encapsulation Technology - 5457
| Technology Update |
|
|
The effect of diet on Salmonella survival in the bovine rumen and abomasum - 5635
| Technology Update |
|
|
Artisan food technologist support to the dairy and meat sectors - 5853
| Technology Update |
|
|
Biocontrol of verocytoxigenic Escherichia coli at key stages of the beef chain - 5638
| Technology Update |
|
|
Biologically active complexes of bovine milk proteins - 5452
| Technology Update |
|
|
RedHolsteins - Knowledge of genetic variations to breed a more robust dairy cow - 5463
| Technology Update |
|
|
A study of the somatic cell count (SCC) of Irish milk from herd management and environmental perspectives - 5399
| EOPR |
|
|
Detection of flukicide residues in milk and meat - 5579
| Technology Update |
|
|
National Food Residue Database - 5640
| Technology Update |
|
|
Rural Tourism and Artisan Food Conference Proceedings
| Event Proceeding |
|
|
Factors Shaping Expenditure on Food-Away-from-Home in Irish and UK Households Ashtown Food - 5252
| EOPR |
|
|
Improving Technology Transfer and Research Commercialisation in the Irish Food Innovation System - 5411
| EOPR |
|
|
Control of Blown Pack Spoilage in Vacuum Packaged Meat Ashtown Food - 5417
| EOPR |
|
|
Tracking of Salmonella through the Pork Slaughter Process - 5426
| EOPR |
|
|
BioCop – detecting chemical contaminants in food - 5442
| Technology Update |
|
|
Emerging Verocytotoxigenic Escherichia coli (VTEC) on Irish beef farms - 5554
| Technology Update |
|
|
Exploitation of cheese cultures for flavour diversity and functionality - 5431
| Technology Update |
|
|
The Teagasc Food Innovator - Autumn 2009
| Newsletter |
|
|
Campylobacter control on broiler farms - 5427
| Technology Update |
|
|
FUNLAC: Lacticin-based ingredients for biopreservative and functional food applications - 5363
| Technology Update |
|
|
The Teagasc Food Innovator - Summer 2009
| Newsletter |
|
|
BIOCONTROL: bioactive ingredients for the control of undesirable bacteria in ready-to-eat foods. - 5367
| Technology Update |
|
|
Understanding and exploiting the biogenesis of cheese flavour - 5433
| Technology Update |
|
|
Public health significance of emergent Campylobacter species in the Irish food Chain - 5553
| Technology Update |
|
|
Teagasc Moorepark Food Research Open Day 2009
| Event Proceeding |
|
|
Prevalence and epidemiology of emergent strains of verocytotoxigenic E. coli (O157, O26 and O111) in Irish food animals at the pre-harvest and harvest levels of the food - 5555
| Technology Update |
|
|
Anti-MRSA – phage therapy alternatives for controlling MRSA - 5601
| Technology Update |
|
|
TResearch: Summer 2009
| Magazine |
|
|
The Teagasc Food Innovator - Spring 2009
| Newsletter |
|
|
Characterisation and enrichment of “buttermilk” fat globule membrane (MFGM) composition using novel technologies - 5552
| Technology Update |
|
|
Proteome analysis to improve meat tenderness - 5422
| Technology Update |
|
|
Engineering of high quality gluten-free breads - 5472
| Technology Update |
|
|
ProSafeBeef Conference Proceedings
| Event Proceeding |
|
|
TResearch: Spring 2009
| Magazine |
|
|
A Guide to Commercialising Technologies arising from Meat Research Projects
| Report |
|
|
New and rapid methods for evaluating the baking characteristics of Irish grown wheat varieties - 5412
| Technology Update |
|
|
Presentation on Functional Foods by Dr Paul Ross, Teagasc. Delivered on the Irish Trade mission to Tokyo, Japan
| Magazine |
|
|
Promotion of Linkages between Research Providers and the Irish Meat Industry
| Report |
|
2008
|
A Guide to Intellectual Property for Irish Meat Sector Companies
| Report |
|
|
A Guide to Intellectual Property for Meat Researchers
| Report |
|
|
New Product Development Opportunities for Irish Companies in the British Cheese Market - 5454
| EOPR |
|
|
Adding value to Beef Forequarter Muscles - 4898
| EOPR |
|
|
Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCP - 5185
| EOPR |
|
|
TResearch: Winter 2008
| Magazine |
|
|
Investigation of the presence of anti-nutritional and toxic compounds in “health foods”- 5429
| Technology Update |
|
|
Standard Operating Procedure for Microbiological Examination of Carcasses by Excision - Destructive Method
| Factsheet |
|
|
Standard Operating Procedure for Microbiological Examination for Checks of Cleaning and Disinfection in Meat Establishments
| Factsheet |
|
|
Standard Operating Procedure for Microbiological Examination of Poultry
| Factsheet |
|
|
Standard Operating Procedure for Microbiological Examination of Carcasses by the Abrasive Sponge Swabbing Method
| Factsheet |
|
|
Standard Operating Procedure for Microbiological Examination of Carcasses by Wet / Dry Swabbing
| Factsheet |
|
|
Aerial contamination in beef, pork and lamb abattoirs - 5415
| Technology Update |
|
|
The Teagasc Food Innovator - Autumn 2008
| Newsletter |
|
|
Key factors influencing economic relationships and communication in European agri-food chains - 5357
| EOPR |
|
|
A Guide for Technology Developers in the Irish Meat Sector
| Report |
|
|
A Guide to Technology Development for Meat Researchers
| Report |
|
|
Extracting Ideas from Meat Research
| Report |
|
|
TResearch: Autumn 2008
| Magazine |
|
|
Assessment of DNA markers for meat quality traits in Irish beef and pork - 5421
| Technology Update |
|
|
The Teagasc Food Innovator - Summer 2008
| Newsletter |
|
|
TResearch: Summer 2008
| Magazine |
|
|
The Teagasc Food Innovator - Spring 2008
| Newsletter |
|
|
TResearch: Spring 2008
| Magazine |
|
|
Overview of Seafood Research at Ashtown Food Research Centre (1990 - 2007) - 5043
| EOPR |
|
|
Animal Welfare Guidelines For Beef Cattle Farms
| Report |
|
|
The Teagasc Food Innovator
| Newsletter |
|
2007
|
Secondary cheese processing - 5451
| Technology Update |
|
|
TResearch: Winter 2007
| Magazine |
|
|
Beef and Dairy Farm Hazard Analysis and Critical Control Point (HACCP) with particular emphasis on Salmonella Control - 5406
| Technology Update |
|
|
TResearch: Autumn 2007
| Magazine |
|
|
Transfer of antimicrobial resistance from lactic acid bacteria (LAB) to other LAB and to pathogenic bacteria - 5272
| Technology Update |
|
|
TResearch: Summer 2007
| Magazine |
|
|
TResearch: Spring 2007
| Magazine |
|
|
Recovery and identification of emerging Campylobacteraceae from food - 5184
| EOPR |
|
|
Surface decontamination of meat using thermal processes - 5048
| EOPR |
|
|
The Development and/or Validation of Novel Intervention Technologies to Assure Meat Food Safety - 5047
| EOPR |
|
|
A Risk Assessment and Hazard Analysis and Critical Control Point (HACCP) Study for the Irish Catering Industry - 5043
| EOPR |
|
2006
|
TResearch: Winter 2006
| Magazine |
|
|
Nitrofurans: Measuring Tissue-Bound Residues in Meat - 4848
| EOPR |
|
|
Food Authentication using Infrared Spectroscopic Methods - 4907
| EOPR |
|
|
Chocolate Manufacture
| Factsheet |
|
|
Production of Ice Cream
| Factsheet |
|
|
Production of Farmhouse Cheese
| Factsheet |
|
|
Production of Yoghurt
| Factsheet |
|
|
Production of Lactic Farmhouse Butter
| Factsheet |
|
|
Honey Production
| Factsheet |
|
|
Chutneys and Relishes
| Factsheet |
|
|
Small Scale Production of Fruit Preserves
| Factsheet |
|
|
Bed & Breakfast Accommodation
| Factsheet |
|
|
Adding Value To Under utilised Fish Species - 5097
| EOPR |
|
|
A study on the use of chilling as a critical control point in a beef HACCP plan - 4892
| EOPR |
|
2005
|
The market potential for in-conversion organic products in Ireland - 4854
| EOPR |
|
|
Second Generation GM Foods: Perspectives on Likely Future Acceptance by Irish Consumers - 5042
| EOPR |
|
|
Development of Organic Breads and Confectionery - 4914
| EOPR |
|
|
Irish Domestic Food Safety Knowledge, Practice and Microbiology with Particular Emphasis on Staphylococcus aureus - 5026
| EOPR |
|
|
Development of Pre-requisite Programmes and HACCP Principles for Irish Beef Slaughterhouses
| Report |
|
|
Auditing of Pre-requisite Programmes and HACCP Principles in Irish Beef Slaughterhouses
| Report |
|
|
Developing Sous Vide/Freezing Systems for Ready-Meal omponents - 4875
| EOPR |
|
|
Supply Chains Linking Food SMEs in Lagging Rural Regions in Ireland - 4873
| EOPR |
|
|
An Assessment of the Irish Speciality Food Enterprises’ use of the Internet as a Marketing Tool - 5093
| EOPR |
|
|
Antibiotic Resistance in Foodborne Pathogens - 5036
| EOPR |
|
|
A Quantitative Risk Assessment of E.coli 0157:H7 in Irish Minced Beef - 5035
| EOPR |
|
|
Status Report on Acrylamide in Potato Products - 5265
| EOPR |
|
|
Innovation in Small Food Processing Enterprises and Dynamics of Local Development - 4846
| EOPR |
|
2004
|
Opportunities in the Irish Foodservice Sector for Small Manufacturers (September) - 4883
| EOPR |
|
|
Freeze-Chilling of Ready-to-eat Meal Components (March) - 4885
| EOPR |
|
|
Improving the Quality of Gluten-Free Products (March) - 4881
| EOPR |
|
|
Nutritional Enhancement of Meat Products with Dietary Fibres (February) - 4957
| EOPR |
|
|
Food Chain 2004: Thinking Beyond Tomorrow A Safe and Nutritious Food Chain for the Consumer
| Report |
|
|
NFC Food-Related Lifestyle Workshop 2003
| Event Proceeding |
|
2003
|
A Study of Cryptosporidium Parvum in Beef (July) - 4723
| EOPR |
|
|
Freeze-Chilling and Gas Flushing of Raw Fish Fillets (April) - 5017
| EOPR |
|
|
A Nationwide Surveillance Study on E.coli 0157:H7 and Enterobacteriaceae in Irish Minced Beef Products (April) - 5034
| EOPR |
|
|
Technologies for Detecting PSE in Pork (February) - 4964
| EOPR |
|
|
Cryptosporidium parvum in Food and Water
| Event Proceeding |
|
2002
|
Managing New Food Product Development (October) - 4691
| EOPR |
|
|
Managing new food product development (October) - 4671
| EOPR |
|
|
Risk-based determination of critical control points for pork slaughter (May) - 4667
| EOPR |
|
|
Food choice and consumer concerns about animal welfare in Ireland (April) - 4543
| EOPR |
|
|
Spread of brain and spinal cord material during beef slaughter (April) - 4533
| EOPR |
|
|
Novel and Speciality Cheeses - Broadening the national industrial cheese base - 4535
| EOPR |
|
|
Model System for the Production of Enzyme Modified Cheese (EMC) Flavours - 4771
| EOPR |
|
|
Factors shaping expenditure on meat and prepared meals - 5376
| EOPR |
|
|
A European Study On Animal Food & Biomedical Aspects Of E.Coli 0157:H7 - 4545
| EOPR |
|
|
HACCP for Irish beef, pork and lamb slaughter - 4869
| EOPR |
|
|
Rapid cooling of cooked meat joints - 4555
| EOPR |
|
|
Factors shaping expenditure on meat and prepared meals (February) - 4607
| EOPR |
|
|
Agri-Food Biotechnology - the Way Forward
| Report |
|
|
National Liquid Milk Conference 2002
| Event Proceeding |
|
|
The market for organic liquid milk in Ireland (January) - 4613
| EOPR |
|
2001
|
Food Residue Database - 4548
| EOPR |
|
|
Mechanical Grading of beef carcasses - 4659
| EOPR |
|
|
Commercial systems for Ultra-rapid chilling of lamb - 4550
| EOPR |
|
|
Ingredient Dehydration of Fermented and Flavour-Sensitive Products - 4448
| EOPR |
|
|
On-line Sensor Control for Milk Powder and Cheese Manufacture - 4591
| EOPR |
|
|
Dairy Ingredients for the Baking Industry - 4518
| EOPR |
|
|
B-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality - 4517
| EOPR |
|
|
Control of cheese microflora using bacteriocins (August) - 4542
| EOPR |
|
|
Irish consumers' willingness to pay for safe beef - 4986
| EOPR |
|
|
Very fast chilling in beef - 4191
| EOPR |
|
|
The Competitiveness Of The Irish Food Processing Industry - 4984
| EOPR |
|
|
High pressure technology in the manufacture of minimally-processed meat products - 4531
| EOPR |
|
|
The competitiveness of the Irish food processing industry (July) - 4333
| EOPR |
|
|
Stimulation of Propionic Acid Bacteria by Lactic Acid Bacteria in Cheese Manufacture - 4397
| EOPR |
|
|
Assessment and control of foodborne pathogens in Ireland (May) - 4541
| EOPR |
|
|
Role of Lactobacilli in Flavour Development of Cheddar Cheese (May) - 4538/4539
| EOPR |
|
|
Application of Probiotic Bacteria to Functional Foods - 4527
| EOPR |
|
|
Novel Milk Protein Ingredients - 4520
| EOPR |
|
|
Dairy Ingredients for Chocolate and Confectionery - 4519
| EOPR |
|
|
Food Market studies in: meat packaging; nutritional meat products; speciality cheeses; extruded meats (May) - 4331
| EOPR |
|
|
The market for speciality foods in Ireland (May) - 4639
| EOPR |
|
|
Measuring the lean content of carcasses using TOBEC - 4054
| EOPR |
|
|
Functional ingredients as fat replacers in cakes and pastries (May) - 4604
| EOPR |
|
|
Measuring the lean content of Carcasses using TOBEC - 4896
| EOPR |
|
|
Food Market Studies - 4895
| EOPR |
|
|
Development of value-added beef products - 4894
| EOPR |
|
|
The Market For Speciality Foods In Ireland - 4893
| EOPR |
|
|
Development of Value-Added Beef Products - 4575
| EOPR |
|
|
Enterococci in Food - 4547
| EOPR |
|
|
Using ultrasound to measure beef tenderness and fat content (April) - 4532
| EOPR |
|
|
Reducing the incidence of boar taint in Irish pigs (April) - 4404
| EOPR |
|
|
Methods for antibiotic residues in food (April) - 4033
| EOPR |
|
|
Producing food ingredients by extrusion cooking (April) - 4390
| EOPR |
|
|
Control of Escherichia coli 0157:H7 in Beefburgers - 4578
| EOPR |
|
|
Irish Retail Grocery Buyers: Evaluation of Products and Suppliers - 4606
| EOPR |
|
|
Regional Images and the Promotion of Quality Food Products - 4521
| EOPR |
|
|
Routine Diagnostic Tests For Food-Borne Pathogens - 4549
| EOPR |
|
|
Biochemical and Functional Relationships in Cheese - 4537
| EOPR |
|
2000
|
Upgrading The Cold Chain For Consumer Food Products - 4557
| EOPR |
|
|
The survival Of Added Escherichia coli O157:H7 In Natural Mineral Water And Its Products And The Development Of A Rapid Method For Enumeration Of The Heterotrophic Bacteria In Natural Mineral Water - 4392
| EOPR |
|
|
Contamination of Beef Carcasses during Hide Removal and use of a Test Bacterial Decontamination System on Beef Hide - 4577
| EOPR |
|
|
Texture of Fruit and Vegetable Components of Ready Meals - 4556
| EOPR |
|
|
A Test Bacterial Decontamination System for Meat Products - 4393
| EOPR |
|
|
Predicting the Eating Quality of Meat - 4391
| EOPR |
|
|
Consumer Attributes of Farmhouse Cheese and Honey - 4387
| EOPR |
|
|
Use of novel dairy ingredients in processed meats - 4374
| EOPR |
|
|
Fish oil powder ingredient - 4340
| EOPR |
|
|
High pressure processing of dairy foods - 4339/4403
| EOPR |
|
|
Enzyme modified cheese flavour ingredients - 4338/4540
| EOPR |
|
|
Key flavour compounds of Cheddar cheese - 4337
| EOPR |
|
|
New probiotic cheddar cheese - 4266
| EOPR |
|
|
CLA A health-promoting component of animal and milk fat - 4257
| EOPR |
|
|
Improving the quality of yogurt - 4615
| EOPR |
|
|
National Conference On Agri-food Biotechnology 2000
| Event Proceeding |
|
|
Ready Meals Conference
| Event Proceeding |
|
|
Objective Beef Carcass Classification
| Report |
|
|
Agri-Food Biotechnology - the Way Forward 2000
| Event Proceeding |
|
|
Ready Meals Conference Proceedings, June 2000
| Event Proceeding |
|
1999
|
Agri- Food Millennium Conference
| Event Proceeding |
|
|
Development of a critical control step for E.coli 0157:H7 in pepperoni - 4368
| EOPR |
|
|
Consumer perceptions of meat quality - 4360
| EOPR |
|
|
Increasing the logistics efficiency of fresh food exports - 4332
| EOPR |
|
|
Supercritical fluid extraction of veterinary drug residues from meat - 4249
| EOPR |
|
|
The Quality of Under-utilised Deep-water Fish Species - 4560
| EOPR |
|
|
Genetic variants of milk proteins - 4245
| EOPR |
|
|
The use of cold setting whey proteins to enhance the gelation properties of foods - 3990
| EOPR |
|
|
Improved food safety through sterility of air in food processing and packaging - 3989
| EOPR |
|
|
Near infra-red spectroscopy in the food industry: a tool for quality management - 4395
| EOPR |
|
|
Biochemical and physical indicators of beef quality - 4190
| EOPR |
|
|
Development of a novel bulk packaging system for retail cuts of meat - 4055
| EOPR |
|
|
Protein-bound veterinary drug residues in food - 4036
| EOPR |
|
|
Methods for veterinary drug residue analysis in food - 4033
| EOPR |
|
|
Enhancing the tenderness of beef (February) - 3916
| EOPR |
|
|
New technologies in the manufacture of low fat meat products - 4038
| EOPR |
|
|
Up-grading of low value meats and by-products for use in consumer foods - 4199
| EOPR |
|
|
The use of on-line sensors in food processing - 4226
| EOPR |
|
|
Advances in the use of milk protein fractions - 4216
| EOPR |
|
|
Pizza cheese quality: effects of processing and ripening - 4210
| EOPR |
|
|
Development of phage resistant starter strains - 4206
| EOPR |
|
|
Ingredient development using a pilot-scale tall-form spray drier - 4429
| EOPR |
|
|
Improving the quality of low-fat Cheddar cheese - 4427
| EOPR |
|
|
Coffee stability of dried creamers - 4341
| EOPR |
|
|
Pizza cheese quality: effects of seasonal variation in milk quality - 4246
| EOPR |
|
|
The ultra-rapid chilling of lamb carcasses - 4191
| EOPR |
|
|
Development of HACCP analysis systems for beef slaughter - 4205
| EOPR |
|
|
Escherichia coli 0157:H7: implications for HACCP on the farm and in the abattoir - 4203
| EOPR |
|
|
Wheat flour properties and end product quality - 4068
| EOPR |
|
1998
|
Encapsulated milk fat products - 4428
| EOPR |
|
|
Influence of Entercocci and thermophilic starter bacteria on Cheddar cheese flavour - 4426
| EOPR |
|
|
Dairy ingredients in chocolate - 4223
| EOPR |
|
|
Caseins/Caseinates as food ingredients - 4219
| EOPR |
|
|
The user of confocal laser microscopy in food ingredient evaluation - 4215
| EOPR |
|
|
Speciality cheese manufacture in Ireland - 4213
| EOPR |
|
|
Significance of Lactobacilli in Cheddar cheese - 4209
| EOPR |
|
|
Use of Bacteriocins to improve cheese quality and safety - 4207
| EOPR |
|
|
Relating starch properties to boiled potato texture - 4195
| EOPR |
|
|
The microbiological safety and quality of foods processed by the Sous Vide system as a method of commercial catering (August) - 4031
| EOPR |
|
|
Control and detection of food-borne pathogens - 4204
| EOPR |
|
|
Extending the Shelf Life of Fresh Sliced Mushrooms - 4196
| EOPR |
