Catherine Barry Ryan
Catherine Barry Ryan
Technological University Dublin
Verified email at tudublin.ie - Homepage
Title
Cited by
Cited by
Year
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
D Rico, AB Martin-Diana, JM Barat, C Barry-Ryan
Trends in Food Science & Technology 18 (7), 373-386, 2007
11302007
The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients
J Gutierrez, C Barry-Ryan, P Bourke
International journal of food microbiology 124 (1), 91-97, 2008
9672008
Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components
J Gutierrez, C Barry-Ryan, P Bourke
Food microbiology 26 (2), 142-150, 2009
6042009
Characterization of phenolic composition in Lamiaceae spices by LC-ESI-MS/MS
MB Hossain, DK Rai, NP Brunton, AB Martin-Diana, C Barry-Ryan
Journal of agricultural and food chemistry 58 (19), 10576-10581, 2010
3692010
Effect of drying method on the antioxidant capacity of six Lamiaceae herbs
MB Hossain, C Barry-Ryan, AB Martin-Diana, NP Brunton
Food Chemistry 123 (1), 85-91, 2010
3032010
Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology
MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ...
Ultrasonics sonochemistry 19 (3), 582-590, 2012
2602012
Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review
AB Martin-Diana, D Rico, JM Frias, JM Barat, GTM Henehan, ...
Trends in Food Science & Technology 18 (4), 210-218, 2007
2352007
Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare …
MB Hossain, C Barry-Ryan, AB Martin-Diana, NP Brunton
Food Chemistry 126 (1), 339-346, 2011
2072011
Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants
MB Hossain, NP Brunton, C Barry-Ryan, AB Martin-Diana, M Wilkinson
Rasayan J. Chem 1 (4), 751-756, 2008
1712008
Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening
J Gutierrez, G Rodriguez, C Barry-Ryan, P Bourke
Journal of food protection 71 (9), 1846-1854, 2008
1592008
Quality and shelf‐life of fresh cut carrot slices as affected by slicing method
C BARRY‐RYAN, D O'BEIRNE
Journal of Food Science 63 (5), 851-856, 1998
1581998
Quality of shredded carrots as affected by packaging film and storage temperature
C Barry‐Ryan, JM Pacussi, D O'beirne
Journal of Food Science 65 (4), 726-730, 2000
1332000
Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce
AB Martín-Diana, D Rico, C Barry-Ryan
Innovative Food Science & Emerging Technologies 9 (4), 593-603, 2008
1312008
Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots
D Rico, AB Martin-Diana, JM Frias, JM Barat, GTM Henehan, ...
Journal of Food Engineering 79 (4), 1196-1206, 2007
1282007
Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables
J Gutierrez, P Bourke, J Lonchamp, C Barry-Ryan
Innovative Food Science & Emerging Technologies 10 (2), 195-202, 2009
1262009
Orange juices enriched with chitosan: Optimisation for extending the shelf-life
AB Martín-Diana, D Rico, JM Barat, C Barry-Ryan
Innovative food science & emerging technologies 10 (4), 590-600, 2009
1012009
Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage
AB Martin-Diana, D Rico, J Frias, GTM Henehan, J Mulcahy, JM Barat, ...
Journal of Food Engineering 77 (4), 1069-1077, 2006
1012006
Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing
C Barry‐Ryan, D O'Beirne
Journal of food science 64 (3), 498-500, 1999
1001999
Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce
D Rico, AB Martín‐Diana, JM Frías, GTM Henehan, C Barry‐Ryan
Journal of the Science of Food and Agriculture 86 (13), 2179-2188, 2006
972006
Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce
D Rico, AB Martín-Diana, C Barry-Ryan, JM Frías, GTM Henehan, ...
Innovative food science & emerging technologies 9 (1), 37-48, 2008
892008
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