Lau, T., Harbourne, N. and Oruña-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 (2020) Optimisation of enzyme-assisted extraction of ferulic acid from sweet corn cob by response surface methodology. Journal of the science of food and agriculture, 100 (4). pp. 1479-1485. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.10155

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

Giallourou, N., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Harbourne, N. (2016) Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). Food Chemistry, 212. pp. 411-419. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.05.190

Newman, J., Harbourne, N., O'Riordan, D., Jacquier, J. C. and O'Sullivan, M. (2013) Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolsates. Journal of Food Engineering, 128. pp. 127-131. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2013.12.019

Drummond, E. M., Harbourne, N., Marete, E., Jacquier, J.C., O'Riordan, D. and Gibney , E. (2013) Inhibition of proinflammatory biomarkers in THP1 macrophages by polyphenols derived from chamomile, meadowsweet and willow bark. Phytotherapy Research, 27 (4). pp. 588-594. ISSN 1099-1573 doi: https://doi.org/10.1002/ptr.4753

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: https://doi.org/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 doi: https://doi.org/10.1002/9781118464717.ch17

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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/10.1016/j.foodchem.2008.03.023