Number of items: 46.
Article
Markey, O., Garcimartín, A., Vasilopoulou, D., Kliem, K. E.
ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Givens, D. I.
ORCID: https://orcid.org/0000-0002-6754-6935, Lovegrove, J. A.
ORCID: https://orcid.org/0000-0001-7633-9455 and Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203
(2023)
Impact of dairy fat manipulation on endothelial function and lipid
regulation in human aortic endothelial cells exposed to human plasma
samples: an in vitro investigation from the RESET study.
European Journal of Nutrition.
ISSN 1436-6215
doi: https://doi.org/10.1007/s00394-023-03284-9
Sullivan, R. C., Nottage, S., Makinwa, F., Oruna-Concha, M. J.
ORCID: https://orcid.org/0000-0001-7916-1592, Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481
(2023)
Characterisation of cooked cheese flavour: non-volatile
components.
Foods, 12 (20).
3749.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods12203749
Nwokocha, B.C., Chatzifragkou, A.
ORCID: https://orcid.org/0000-0002-9255-7871 and Fagan, C.
ORCID: https://orcid.org/0000-0002-2101-8694
(2023)
Impact of ultrasonication on African oil bean (Pentaclethra Macrophylla Benth) protein extraction and properties.
Foods, 12 (8).
1627.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods12081627
Markey, O., Vasilopoulou, D., Kliem, K. E.
ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I.
ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A.
ORCID: https://orcid.org/0000-0001-7633-9455
(2022)
Effect of fat reformulated dairy food consumption on postprandial flow-mediated dilatation and cardiometabolic risk biomarkers compared with conventional dairy: a randomized, controlled trial.
American Journal of Clinical Nutrition, 115 (3).
pp. 679-693.
ISSN 0002-9165
doi: https://doi.org/10.1093/ajcn/nqab428
Sullivan, R. C.
ORCID: https://orcid.org/0000-0002-8209-1457, Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481
(2021)
Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation.
Food Analytical Methods, 14.
pp. 2486-2493.
ISSN 1936-9751
doi: https://doi.org/10.1007/s12161-021-02074-5
Markey, O., Vasilopoulou, D., Kliem, K. E.
ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I.
ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A.
ORCID: https://orcid.org/0000-0001-7633-9455
(2021)
Postprandial fatty acid profile, but not cardiometabolic risk markers, is modulated by dairy fat manipulation in adults with moderate cardiovascular disease risk: the randomized controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study.
Journal of Nutrition, 151 (7).
pp. 1755-1768.
ISSN 1541-6100
doi: https://doi.org/10.1093/jn/nxab050
Vasilopoulou, D., Markey, O., Kliem, K. E.
ORCID: https://orcid.org/0000-0002-0058-8225, Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I.
ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A.
ORCID: https://orcid.org/0000-0001-7633-9455
(2020)
Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study.
The American Journal of Clinical Nutrition, 111 (4).
pp. 739-748.
ISSN 1938-3207
doi: https://doi.org/10.1093/ajcn/nqz344
Kilic Bayraktar, M., Harbourne, N. and Fagan, C.
ORCID: https://orcid.org/0000-0002-2101-8694
(2019)
Impact of heat treatment and acid gelation on polyphenol enriched milk samples.
LWT - Food Science and Technology, 113.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2019.108282
Kliem, K. E.
ORCID: https://orcid.org/0000-0002-0058-8225, Humphries, D. J., Markey, O., Vasilopoulou, D., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Grandison, A. S., Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Givens, I. D.
ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A.
ORCID: https://orcid.org/0000-0001-7633-9455
(2019)
Food chain approach to lowering the saturated fat of milk and dairy products.
International Journal of Dairy Technology, 72 (1).
pp. 100-109.
ISSN 1364-727X
doi: https://doi.org/10.1111/1471-0307.12564
Galbally, P., Finnan, J., Ryan, D., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and McDonnell, K.
(2019)
The fate of nutrients and heavy metals in energy crop plantations amended with organic by-products.
Environmental Technology & Innovation, 15.
100434.
ISSN 2352-1864
doi: https://doi.org/10.1016/j.eti.2019.100434
Stewart, A., Grandison, A., Fagan, C.
ORCID: https://orcid.org/0000-0002-2101-8694, Ryan, A., Festring, D. and Parker, J. K.
ORCID: https://orcid.org/0000-0003-4121-5481
(2018)
Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate.
Journal of Dairy Science, 101 (10).
pp. 8822-8836.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2018-14414
Markey, O., Souroullas, K., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Kliem, K. E.
ORCID: https://orcid.org/0000-0002-0058-8225, Vasilopoulou, D., Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Humphries, D. J., Grandison, A. S., Givens, D. I.
ORCID: https://orcid.org/0000-0002-6754-6935, Lovegrove, J. A.
ORCID: https://orcid.org/0000-0001-7633-9455 and Methven, L.
(2017)
Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content.
Journal of Dairy Science, 100 (10).
pp. 7953-7966.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2016-12057
Markey, O., Vasilopoulou, D., Kliem, K. E.
ORCID: https://orcid.org/0000-0002-0058-8225, Koulman, A., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Summerhill, K., Wang, L. Y., Grandison, A. S., Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I.
ORCID: https://orcid.org/0000-0002-6754-6935 and Lovegrove, J. A.
ORCID: https://orcid.org/0000-0001-7633-9455
(2017)
Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial.
Nutrition journal, 16 (1).
33.
ISSN 1475-2891
doi: https://doi.org/10.1186/s12937-017-0249-2
Bland, J. H., Grandison, A. S. and Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694
(2015)
The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties.
International Journal of Dairy Technology, 68 (3).
pp. 454-457.
ISSN 1364-727X
doi: https://doi.org/10.1111/1471-0307.12222
Bland, J. H., Bailey, A. P., Grandison, A. S. and Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694
(2015)
Short communication: estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting.
Journal of Dairy Science, 98 (3).
pp. 1661-1665.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2014-8723
Bland, J. H., Grandison, A. S. and Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694
(2015)
Evaluation of milk compositional variables on coagulation properties using partial least squares.
Journal of Dairy Research, 82 (1).
pp. 8-14.
ISSN 0022-0299
doi: https://doi.org/10.1017/S0022029914000508
Bland, J. H., Grandison, A. S. and Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694
(2015)
Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality.
Journal of Dairy Science, 98 (1).
pp. 1-8.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2014-8433
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C. D. and McDonnell, K.
(2011)
Prediction of moisture, calorific value, ash and carbon content of two dedicated bioenergy crops using near-infrared spectroscopy.
Bioresource Technology, 102 (8).
pp. 5200-5206.
ISSN 0960-8524
doi: https://doi.org/10.1016/j.biortech.2011.01.087
Spicer, M., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Ward, S. and McDonnell, K.
(2011)
Economic assessment of commercial biofuel production in Ireland.
Energy Sources, Part B: Economics, Planning, and Policy, 7 (1).
pp. 10-20.
ISSN 1556-7257
doi: https://doi.org/10.1080/15567240902939490
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Ferreira, T. G., Payne, F. A., O'Donnell, C. P., O'Callaghan, D. J. and Castillo, M.
(2011)
Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis.
Journal of Dairy Science, 94 (11).
pp. 5350-5358.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2011-4399
McDonnell, K., Cummins, E. J., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and Orjala, M.
(2010)
Co-fuelling of peat with meat and bone meal in a pilot scale bubbling bed reactor.
Energies, 3 (7).
pp. 1369-1382.
ISSN 1996-1073
doi: https://doi.org/10.3390/en3071369
Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F. A. and O'Donnell, C. P.
(2009)
Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter.
LWT-Food Science and Technology, 42 (5).
pp. 950-955.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2008.12.014
Mateo, M. J., Everard, C. D., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., Castillo, M., Payne, F. A. and O'Callaghan, D. J.
(2009)
Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making.
International Dairy Journal, 19 (4).
pp. 264-268.
ISSN 0958-6946
doi: https://doi.org/10.1016/j.idairyj.2008.10.014
De Marchi, M., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., Cecchinato, A., Dal Zotto, R., Cassandro, M., Penasa, M. and Bittante, G.
(2009)
Prediction of coagulation properties, titratable acidity and pH of bovine milk using mid-infrared spectroscopy.
Journal of Dairy Science, 92 (1).
pp. 423-432.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2008-1163
Talens, C., O'Callaghan, D. J., Everard, C. D., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F. A. and O'Donnell, C. P.
(2009)
Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat.
Milchwissenschaft, 64.
pp. 161-164.
ISSN 0026-3788
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., O'Callaghan, D. J., Payne, F. A. and O'Donnell, C. P.
(2009)
Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing.
Sensing and Instrumentation for Food Quality and Safety, 3 (1).
pp. 62-69.
ISSN 1932-7587
doi: https://doi.org/10.1007/s11694-009-9073-5
Woodcock, T., Fagan, C. C.,
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P. and Downey, G.
(2008)
Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity.
Food and Bioprocess Technology, 1 (2).
pp. 117-130.
ISSN 1935-5130
doi: https://doi.org/10.1007/s11947-007-0033-y
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Callaghan, D. J., Payne, F. A., Castillo, M. and O'Donnell, C. P.
(2008)
On-line prediction of cheese making using backscatter of near infrared indices light.
International Dairy Journal, 18 (2).
pp. 120-128.
ISSN 0958-6946
doi: https://doi.org/10.1016/j.idairyj.2007.09.007
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Du, C. J., O'Donnell, C. P., Castillo, M., Everard, C. D., O'Callaghan, D. J. and Payne, F. A.
(2008)
Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory scale stirred cheese vat.
Journal of Food Science, 73 (6).
E250-E280.
ISSN 0022-1147
doi: https://doi.org/10.1111/j.1750-3841.2008.00814.x
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Leedy, M., Castillo, M., Payne, F. A., O'Donnell, C. P. and O'Callaghan, D. J.
(2007)
Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation.
Journal of Food Engineering, 83 (1).
pp. 61-67.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2006.12.014
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F.A., O'Donnell, C.P. and O'Callaghan, D.J.
(2007)
Effect of cutting time, temperature and calcium on curd moisture, whey fat loses and curd yield by response surface methodology.
Journal of Dairy Science, 90 (10).
pp. 4499-4512.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2007-03
Everard, C.D., O'Callaghan, D.J., Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C.P., Castillo, M. and Payne, F.A.
(2007)
Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.
Journal of Dairy Science, 90 (7).
pp. 3162-3170.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2006-872
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C., O'Donnell, C. P., Downey, G., Sheehan, E. M., Delahunty, C. M., O'Callaghan, D. J. and Howard, V.
(2007)
Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools.
Journal of Food Engineering, 80 (4).
pp. 1068-1077.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2006.04.068
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C., O'Donnell, C. P., Downey, G., Sheehan, E. M., Delahunty, C. M. and O'Callaghan, D. J.
(2007)
Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese.
Journal of Dairy Science, 90 (3).
pp. 1122-1132.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.S0022-0302(07)71598-9
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., O'Callaghan, D. J., Downey, G., Sheehan, E. M., Delahunty, C. M., Everard, C., Guinee, T. P. and Howard, V.
(2007)
Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.
Journal of Food Science, 72 (3).
E130-E137.
ISSN 0022-1147
doi: https://doi.org/10.1111/j.1750-3841.2007.00309.x
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, Castillo, M., Payne, F.A., O'Donnell, C.P., Leedy, M. and O'Callaghan, D.J.
(2007)
Novel on-line sensor technology for continuous monitoring of milk coagulation and whey separation in cheese making.
Journal of Agricultural and Food Chemistry, 55 (22).
pp. 8836-8844.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf070807b
Fagan, C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C.P., Cullen, P.J. and Brennan, C.S.
(2006)
The effect of dietary fibre inclusion on milk coagulation kinetics.
Journal of Food Engineering, 77 (2).
pp. 261-268.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2005.06.030
(special issue 'Progress on Bioproducts Processing and Food Safety ')
Everard, C., Fagan, C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C., O'Callaghan, D. and Lyng, J.
(2006)
Dielectric properties of process cheese from 0.3 to 3 Ghz.
Journal of Food Engineering, 75 (3).
pp. 415-422.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2005.04.027
Everard, C.D., O'Donnell, C.P., Fagan, C.
ORCID: https://orcid.org/0000-0002-2101-8694, Sheehan, E.M., Delahunty, C.M. and O'Callaghan, D.J.
(2005)
Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test.
International Journal of Food Properties, 8 (2).
pp. 267-275.
ISSN 1532-2386
doi: https://doi.org/10.1081/JFP-200060241
Fagan, C.
ORCID: https://orcid.org/0000-0002-2101-8694, Everard, C., O'Donnell, C.P., Downey, G. and O'Callaghan, D.J.
(2005)
Prediction of inorganic salt and moisture content of process cheese using dielectric spectroscopy.
International Journal of Food Properties, 8 (3).
pp. 543-557.
ISSN 1532-2386
doi: https://doi.org/10.1080/10942910500269816
Book or Report Section
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P.
(2010)
Dielectric sensing of salt concentrations.
In: Heldman, D. R. and Moraru, C. I. (eds.)
Encyclopedia of Agricultural, Food, and Biological Engineering. 2nd edition.
Taylor & Francis, London.
ISBN 9781439811115
doi: https://doi.org/10.1081/E-EAFE-120040653
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P.
(2010)
Cheese and other fermented, solid and semi-solid dairy products.
In: Li-Chan, E., Chalmers, J. and Griffiths, P. (eds.)
Applications of Vibrational Spectroscopy to Food Science.
Wiley.
ISBN 9780470742990
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P.
(2009)
Physical sensors and techniques.
In: Nollet, L. M. L. and Toldr, F. (eds.)
The Handbook of Dairy Foods Analysis.
Taylor & Francis, Boca Raton, USA, pp. 329-344.
ISBN 9781420046311
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P., Rudzik, L. and Wüst, E.
(2009)
Milk and dairy products.
In: Sun, D.-W. (ed.)
Infrared Spectroscopy for Food Quality Analysis and Control.
Academic Press, San Diego, USA, pp. 241-267.
ISBN 9780123741363
doi: https://doi.org/10.1016/B978-0-12-374136-3.00010-9
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694, O'Donnell, C. P. and Cullen, P. J.
(2009)
Monitoring and control of mixing operations.
In: Cullen, P. J. (ed.)
Food Mixing: Principles and Applications.
Blackwell, England, pp. 107-124.
ISBN 9781405177542
Fagan, C. C.
ORCID: https://orcid.org/0000-0002-2101-8694 and O'Donnell, C. P.
(2008)
Application of mid-infrared spectroscopy to food processing systems.
In: Irudayaraj, J. and Reh, C. (eds.)
Nondestructive testing of Food Quality.
Blackwell Publishing, Oxford, UK, pp. 119-243.
ISBN 9780813828855
This list was generated on Fri Aug 16 00:36:06 2024 UTC.