Harbourne, N., Marete, E., Jacquier, J. C. and O'Riordan, D. (2013) Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages: a review. Food Research International, 50 (2). pp. 480-486. ISSN 0963-9969 doi: 10.1016/j.foodres.2011.03.009

Harbourne, N., Marete, E., Jacquier, J. C. and O' Riordan, D. (2013) Conventional extraction techniques for phytochemicals. In: Tiwari, B.K., Brunton, N. P. and Brennan, C. S. (eds.) Handbook of plant food phytochemicals: sources, stability and extraction. Wiley-Blackwell, Chichester, pp. 399-411. ISBN 9781444338102

Drummond, E. M., Harbourne, N., Marete, E., Jacquier, J.C., O'Riordan, D. and Gibney , E. (2012) Inhibition of proinflammatory biomarkers in THP1 macrophages by polyphenols derived from chamomile, meadowsweet and willow bark. Phytotherapy Research. ISSN 1099-1573 doi: 10.1002/ptr.4753

Harbourne, N., Jacquier, J. C. and O'Riordan, D. (2011) Effects of addition of phenolic compounds on the acid gelation of milk. International Dairy Journal, 21 (3). pp. 185-191. ISSN 0958-6946 doi: 10.1016/j.idairyj.2010.10.003

Harbourne, N., Marete, E., Jacquier, J. C. and O'Riordan, D. (2009) Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT-Food Science and Technology, 42 (9). pp. 1468-1473. ISSN 0023-6438 doi: 10.1016/j.lwt.2009.05.005

Harbourne, N., Jacquier, J. C. and O'Riordan, D. (2009) Optimisation of the aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages. Food Chemistry, 116 (3). pp. 722-727. ISSN 0308-8146 doi: 10.1016/j.foodchem.2009.03.017

Harbourne, N., Jacquier, J. C. and O'Riordan, D. (2009) Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage. Food Chemistry, 115 (1). pp. 15-19. ISSN 0308-8146 doi: 10.1016/j.foodchem.2008.11.044

Harbourne, N., Jacquier, J. C., Morgan, D. J. and Lyng, J. G. (2008) Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 111 (1). pp. 204-208. ISSN 0308-8146 doi: 10.1016/j.foodchem.2008.03.023