Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2014-06

AUTHORS

N. O’Shea, E. Arendt, E. Gallagher

ABSTRACT

Extrusion cooking is recognised as a smart technology for food processors. It requires low cost, high temperature, short-time process and few ingredients to create a puffed snack. The only drawback is that it contains multiple parameters that need to be rigorously trialled to develop an optimal process. This study investigated the effects of two extruding parameters (die head temperature and screw speed) and examined the addition of apple pomace into a corn flour-based extruded snack formulation. A response surface design was utilised. A D-optimal design was chosen, which generated 21 combinations; within these combinations, the control formulation existed. Extrudate characteristics, i.e. bulk density and porosity, textural properties, cooked starch properties and moisture, were analysed. Screw speed was found to have the greatest effect on extrudate quality, e.g. bulk density increased as the screw speed increased (p < 0.001). Both apple pomace addition and screw speed impacted expansion ratio; as they increased, expansion decreased (p < 0.0001). The optimised and validated formulation contained the following parameter levels: 7.7 % apple pomace, 150 °C die head temperature and a screw speed of 69 rpm. As apple pomace and corn flour are naturally gluten free, the extruded product would appeal to people who suffer from intolerances, allergies and coeliac disease. More... »

PAGES

1767-1782

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-013-1181-x

DOI

http://dx.doi.org/10.1007/s11947-013-1181-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1013426533


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1107", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Immunology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Medical and Health Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland", 
            "Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "O\u2019Shea", 
        "givenName": "N.", 
        "id": "sg:person.0706673020.25", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0706673020.25"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Arendt", 
        "givenName": "E.", 
        "id": "sg:person.01100262457.79", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Teagasc - The Irish Agriculture and Food Development Authority", 
          "id": "https://www.grid.ac/institutes/grid.6435.4", 
          "name": [
            "Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Gallagher", 
        "givenName": "E.", 
        "id": "sg:person.0576737503.06", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0576737503.06"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.09.043", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000139878"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2012.05.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001815089"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2009.07.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002224480"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4530.2007.00232.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002874038"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1541-4337.2003.tb00020.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003824594"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2005.09.042", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005102141"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-011-1514-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006242505", 
          "https://doi.org/10.1007/s00217-011-1514-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ultsonch.2011.11.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006804967"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2009.01051.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007783804"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2012.09.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009292554"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2012.01.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011311622"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2007.06.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013007431"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/09637480400003238", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015655370"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2008.06.032", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016497795"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ifset.2012.06.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1021577269"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2009.12.024", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022309660"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2012.12.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022419237"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2009.02.033", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026798040"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2011.03.126", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028400614"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2009.12.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030512809"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942910903491173", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032274505"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2007.09.018", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032818258"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2007.12.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033677270"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1039/c0fo00021c", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037569303"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1039/c0fo00021c", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037569303"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2010.05.071", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039290944"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/ijfs.12055", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041522565"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2008.03.025", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042857964"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/(sici)1097-0010(199809)78:1<59::aid-jsfa87>3.0.co;2-#", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047802999"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2011.11.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048075444"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2007.05.014", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048223906"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2011.11.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049463913"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2008.10.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052379828"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf000947k", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055896421"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf000947k", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055896421"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cc-82-0223", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060073257"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cc-82-0609", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060073319"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2014-06", 
    "datePublishedReg": "2014-06-01", 
    "description": "Extrusion cooking is recognised as a smart technology for food processors. It requires low cost, high temperature, short-time process and few ingredients to create a puffed snack. The only drawback is that it contains multiple parameters that need to be rigorously trialled to develop an optimal process. This study investigated the effects of two extruding parameters (die head temperature and screw speed) and examined the addition of apple pomace into a corn flour-based extruded snack formulation. A response surface design was utilised. A D-optimal design was chosen, which generated 21 combinations; within these combinations, the control formulation existed. Extrudate characteristics, i.e. bulk density and porosity, textural properties, cooked starch properties and moisture, were analysed. Screw speed was found to have the greatest effect on extrudate quality, e.g. bulk density increased as the screw speed increased (p < 0.001). Both apple pomace addition and screw speed impacted expansion ratio; as they increased, expansion decreased (p < 0.0001). The optimised and validated formulation contained the following parameter levels: 7.7 % apple pomace, 150 \u00b0C die head temperature and a screw speed of 69 rpm. As apple pomace and corn flour are naturally gluten free, the extruded product would appeal to people who suffer from intolerances, allergies and coeliac disease.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s11947-013-1181-x", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1045464", 
        "issn": [
          "1935-5130", 
          "1935-5149"
        ], 
        "name": "Food and Bioprocess Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "7"
      }
    ], 
    "name": "Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion", 
    "pagination": "1767-1782", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "3ff6046333ce5688a252b95bde74cd0bebb481f9b2e0c00846f98c6a6f1e4877"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11947-013-1181-x"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1013426533"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11947-013-1181-x", 
      "https://app.dimensions.ai/details/publication/pub.1013426533"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T19:59", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8681_00000521.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs11947-013-1181-x"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11947-013-1181-x'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11947-013-1181-x'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-013-1181-x'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-013-1181-x'


 

This table displays all metadata directly associated to this object as RDF triples.

185 TRIPLES      21 PREDICATES      62 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11947-013-1181-x schema:about anzsrc-for:11
2 anzsrc-for:1107
3 schema:author Ncc0bdcf6acf94f6eb99ea674cabae64c
4 schema:citation sg:pub.10.1007/s00217-011-1514-9
5 https://doi.org/10.1002/(sici)1097-0010(199809)78:1<59::aid-jsfa87>3.0.co;2-#
6 https://doi.org/10.1016/j.foodchem.2005.09.042
7 https://doi.org/10.1016/j.foodchem.2008.09.043
8 https://doi.org/10.1016/j.foodchem.2009.02.033
9 https://doi.org/10.1016/j.foodchem.2009.12.024
10 https://doi.org/10.1016/j.foodchem.2010.05.071
11 https://doi.org/10.1016/j.foodchem.2011.03.126
12 https://doi.org/10.1016/j.foodres.2008.10.003
13 https://doi.org/10.1016/j.foodres.2009.07.016
14 https://doi.org/10.1016/j.foodres.2011.11.003
15 https://doi.org/10.1016/j.foodres.2011.11.009
16 https://doi.org/10.1016/j.ifset.2012.06.002
17 https://doi.org/10.1016/j.jfoodeng.2007.05.014
18 https://doi.org/10.1016/j.jfoodeng.2007.06.010
19 https://doi.org/10.1016/j.jfoodeng.2007.09.018
20 https://doi.org/10.1016/j.jfoodeng.2007.12.008
21 https://doi.org/10.1016/j.jfoodeng.2008.03.025
22 https://doi.org/10.1016/j.jfoodeng.2008.06.032
23 https://doi.org/10.1016/j.jfoodeng.2009.12.015
24 https://doi.org/10.1016/j.jfoodeng.2012.01.002
25 https://doi.org/10.1016/j.jfoodeng.2012.05.015
26 https://doi.org/10.1016/j.jfoodeng.2012.09.001
27 https://doi.org/10.1016/j.jfoodeng.2012.12.005
28 https://doi.org/10.1016/j.ultsonch.2011.11.001
29 https://doi.org/10.1021/jf000947k
30 https://doi.org/10.1039/c0fo00021c
31 https://doi.org/10.1080/09637480400003238
32 https://doi.org/10.1080/10942910903491173
33 https://doi.org/10.1094/cc-82-0223
34 https://doi.org/10.1094/cc-82-0609
35 https://doi.org/10.1111/ijfs.12055
36 https://doi.org/10.1111/j.1541-4337.2003.tb00020.x
37 https://doi.org/10.1111/j.1745-4530.2007.00232.x
38 https://doi.org/10.1111/j.1750-3841.2009.01051.x
39 schema:datePublished 2014-06
40 schema:datePublishedReg 2014-06-01
41 schema:description Extrusion cooking is recognised as a smart technology for food processors. It requires low cost, high temperature, short-time process and few ingredients to create a puffed snack. The only drawback is that it contains multiple parameters that need to be rigorously trialled to develop an optimal process. This study investigated the effects of two extruding parameters (die head temperature and screw speed) and examined the addition of apple pomace into a corn flour-based extruded snack formulation. A response surface design was utilised. A D-optimal design was chosen, which generated 21 combinations; within these combinations, the control formulation existed. Extrudate characteristics, i.e. bulk density and porosity, textural properties, cooked starch properties and moisture, were analysed. Screw speed was found to have the greatest effect on extrudate quality, e.g. bulk density increased as the screw speed increased (p < 0.001). Both apple pomace addition and screw speed impacted expansion ratio; as they increased, expansion decreased (p < 0.0001). The optimised and validated formulation contained the following parameter levels: 7.7 % apple pomace, 150 °C die head temperature and a screw speed of 69 rpm. As apple pomace and corn flour are naturally gluten free, the extruded product would appeal to people who suffer from intolerances, allergies and coeliac disease.
42 schema:genre research_article
43 schema:inLanguage en
44 schema:isAccessibleForFree false
45 schema:isPartOf N25d3bbfbfac245798fc713a27d218177
46 Nfee7ec666b9644468df9e971fdab4d02
47 sg:journal.1045464
48 schema:name Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion
49 schema:pagination 1767-1782
50 schema:productId N5e16d0dca70d420a92cc9c3cc17ba9e6
51 N81c7a62428fa4ea981874296c8582abe
52 Ne3e388384d354c2bb3a5c7db4083f350
53 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013426533
54 https://doi.org/10.1007/s11947-013-1181-x
55 schema:sdDatePublished 2019-04-10T19:59
56 schema:sdLicense https://scigraph.springernature.com/explorer/license/
57 schema:sdPublisher N26f9e3747a684d00af497d9d0132f5a1
58 schema:url http://link.springer.com/10.1007%2Fs11947-013-1181-x
59 sgo:license sg:explorer/license/
60 sgo:sdDataset articles
61 rdf:type schema:ScholarlyArticle
62 N19baa492e2734303894add107506c2d6 rdf:first sg:person.0576737503.06
63 rdf:rest rdf:nil
64 N25d3bbfbfac245798fc713a27d218177 schema:volumeNumber 7
65 rdf:type schema:PublicationVolume
66 N26f9e3747a684d00af497d9d0132f5a1 schema:name Springer Nature - SN SciGraph project
67 rdf:type schema:Organization
68 N3cbb6ac461d74ddfb49e2aca21b60d8b rdf:first sg:person.01100262457.79
69 rdf:rest N19baa492e2734303894add107506c2d6
70 N5e16d0dca70d420a92cc9c3cc17ba9e6 schema:name dimensions_id
71 schema:value pub.1013426533
72 rdf:type schema:PropertyValue
73 N81c7a62428fa4ea981874296c8582abe schema:name doi
74 schema:value 10.1007/s11947-013-1181-x
75 rdf:type schema:PropertyValue
76 Ncc0bdcf6acf94f6eb99ea674cabae64c rdf:first sg:person.0706673020.25
77 rdf:rest N3cbb6ac461d74ddfb49e2aca21b60d8b
78 Ne3e388384d354c2bb3a5c7db4083f350 schema:name readcube_id
79 schema:value 3ff6046333ce5688a252b95bde74cd0bebb481f9b2e0c00846f98c6a6f1e4877
80 rdf:type schema:PropertyValue
81 Nfee7ec666b9644468df9e971fdab4d02 schema:issueNumber 6
82 rdf:type schema:PublicationIssue
83 anzsrc-for:11 schema:inDefinedTermSet anzsrc-for:
84 schema:name Medical and Health Sciences
85 rdf:type schema:DefinedTerm
86 anzsrc-for:1107 schema:inDefinedTermSet anzsrc-for:
87 schema:name Immunology
88 rdf:type schema:DefinedTerm
89 sg:journal.1045464 schema:issn 1935-5130
90 1935-5149
91 schema:name Food and Bioprocess Technology
92 rdf:type schema:Periodical
93 sg:person.01100262457.79 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
94 schema:familyName Arendt
95 schema:givenName E.
96 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79
97 rdf:type schema:Person
98 sg:person.0576737503.06 schema:affiliation https://www.grid.ac/institutes/grid.6435.4
99 schema:familyName Gallagher
100 schema:givenName E.
101 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0576737503.06
102 rdf:type schema:Person
103 sg:person.0706673020.25 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
104 schema:familyName O’Shea
105 schema:givenName N.
106 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0706673020.25
107 rdf:type schema:Person
108 sg:pub.10.1007/s00217-011-1514-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006242505
109 https://doi.org/10.1007/s00217-011-1514-9
110 rdf:type schema:CreativeWork
111 https://doi.org/10.1002/(sici)1097-0010(199809)78:1<59::aid-jsfa87>3.0.co;2-# schema:sameAs https://app.dimensions.ai/details/publication/pub.1047802999
112 rdf:type schema:CreativeWork
113 https://doi.org/10.1016/j.foodchem.2005.09.042 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005102141
114 rdf:type schema:CreativeWork
115 https://doi.org/10.1016/j.foodchem.2008.09.043 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000139878
116 rdf:type schema:CreativeWork
117 https://doi.org/10.1016/j.foodchem.2009.02.033 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026798040
118 rdf:type schema:CreativeWork
119 https://doi.org/10.1016/j.foodchem.2009.12.024 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022309660
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1016/j.foodchem.2010.05.071 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039290944
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1016/j.foodchem.2011.03.126 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028400614
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1016/j.foodres.2008.10.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052379828
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1016/j.foodres.2009.07.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002224480
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/j.foodres.2011.11.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048075444
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1016/j.foodres.2011.11.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049463913
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/j.ifset.2012.06.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021577269
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/j.jfoodeng.2007.05.014 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048223906
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/j.jfoodeng.2007.06.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013007431
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/j.jfoodeng.2007.09.018 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032818258
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1016/j.jfoodeng.2007.12.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033677270
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1016/j.jfoodeng.2008.03.025 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042857964
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1016/j.jfoodeng.2008.06.032 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016497795
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1016/j.jfoodeng.2009.12.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030512809
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1016/j.jfoodeng.2012.01.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011311622
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1016/j.jfoodeng.2012.05.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001815089
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1016/j.jfoodeng.2012.09.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009292554
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/j.jfoodeng.2012.12.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022419237
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1016/j.ultsonch.2011.11.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006804967
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1021/jf000947k schema:sameAs https://app.dimensions.ai/details/publication/pub.1055896421
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1039/c0fo00021c schema:sameAs https://app.dimensions.ai/details/publication/pub.1037569303
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1080/09637480400003238 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015655370
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1080/10942910903491173 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032274505
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1094/cc-82-0223 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060073257
168 rdf:type schema:CreativeWork
169 https://doi.org/10.1094/cc-82-0609 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060073319
170 rdf:type schema:CreativeWork
171 https://doi.org/10.1111/ijfs.12055 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041522565
172 rdf:type schema:CreativeWork
173 https://doi.org/10.1111/j.1541-4337.2003.tb00020.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1003824594
174 rdf:type schema:CreativeWork
175 https://doi.org/10.1111/j.1745-4530.2007.00232.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1002874038
176 rdf:type schema:CreativeWork
177 https://doi.org/10.1111/j.1750-3841.2009.01051.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1007783804
178 rdf:type schema:CreativeWork
179 https://www.grid.ac/institutes/grid.6435.4 schema:alternateName Teagasc - The Irish Agriculture and Food Development Authority
180 schema:name Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
181 rdf:type schema:Organization
182 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
183 schema:name Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland
184 Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
185 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...