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Professor Dolores O'Riordan

Professor

Dolores O'Riordan

Director, Ucd Institute Of Food & Health, Vice-President For Global Engagement
School of Agriculture and Food Science
01 716 2847
University College Dublin, School of Agriculture and Food Science, Science Centre - South Belfield Dublin 4

Outputs

Showing 1-25 out of 342
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JOURNAL ARTICLE
Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology
1 Dec 2019Food Quality and Preference78
Regan E, O'Neill GJ, Hutchings SC, O'Riordan D
JOURNAL ARTICLE
Development of a first order derivative spectrophotometry method to rapidly quantify protein in the presence of chitosan and its application in protein encapsulation systems
15 Aug 2019Food Chemistry289:1-6
Yuan D, O'Riordan ED, Jacquier JC
JOURNAL ARTICLE
Reducing stickiness in spray dried dairy emulsions
1 May 2019Food Hydrocolloids90:330-340
O'Neill GJ, Hollingsworth A, Harbourne N, O'Riordan ED
JOURNAL ARTICLE
Using rejection thresholds to determine acceptability of novel bioactive compounds added to milk-based beverages
1 Apr 2019Food Quality and Preference73:276-283
Murray NM, Jacquier JC, O'Sullivan M, Hallihan A, Murphy E...
JOURNAL ARTICLE
Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions
1 Nov 2018Food and Function9(11):5813-5823
McIntyre I, Carolan A, O'Sullivan M, Jacquier JC, Hutchings S...
JOURNAL ARTICLE
In vitro evaluation of chitosan copper chelate gels as a multimicronutrient feed additive for cattle
30 Aug 2018Journal of the Science of Food and Agriculture98(11):4177-4183
Duffy C, O'Riordan D, O'Sullivan M, Jacquier JC
JOURNAL ARTICLE
Cover Image, Volume 98, Issue 11
1 Aug 2018Journal of the Science of Food and Agriculture98(11):i
Duffy C, O'Riordan D, O'Sullivan M, Jacquier J
JOURNAL ARTICLE
Peptidomic screening of bitter and nonbitter casein hydrolysate fractions for insulinogenic peptides
1 Apr 2018Journal of Dairy Science101(4):2826-2837
Murray NM, O'Riordan D, Jacquier JC, O'Sullivan M, Holton TA...
JOURNAL ARTICLE
Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new approach to achieve both high entrapment efficiency and controlled in vitro release
15 Jan 2018Food Chemistry239:1200-1209
Yuan D, Jacquier JC, O'Riordan ED
JOURNAL ARTICLE
Monitoring the progression of calcium and protein solubilisation as affected by calcium chelators during small-scale manufacture of casein-based food matrices
15 Dec 2017Food Chemistry237:597-604
McIntyre I, O'Sullivan M, O'Riordan D
JOURNAL ARTICLE
The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates
1 Dec 2017Journal of Sensory Studies32(6)
Hutchings SC, de Casanove A, Schlich P, O'Riordan D
JOURNAL ARTICLE
Entrapment of protein in chitosan-tripolyphosphate beads and its release in an in vitro digestive model
15 Aug 2017Food Chemistry229:495-501
Yuan D, Jacquier JC, O'Riordan ED
JOURNAL ARTICLE
Manipulating calcium level provides a new approach for the manufacture of casein-based food structures with different functionalities
1 Jul 2017International Dairy Journal70:18-25
McIntyre I, O'Sullivan M, O'Riordan D
JOURNAL ARTICLE
Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation system
1 Jun 2017Journal of Sensory Studies32(3)
Murray NM, O'Riordan D, Jacquier JC, O'Sullivan M, Cohen JL...
JOURNAL ARTICLE
Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels
1 Apr 2017Food and Function8(4):1641-1651
McIntyre I, Osullivan M, Oriordan D
JOURNAL ARTICLE
Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps
1 Jan 2017Appetite108:57-67
Hutchings SC, Horner KM, Dible VA, Grigor JMV, O'Riordan D
JOURNAL ARTICLE
The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels
1 Jun 2016Food Quality and Preference50:157-162
Hutchings SC, O'Sullivan M, Jacquier JC, O'Riordan D
JOURNAL ARTICLE
Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions
15 Apr 2016Food Chemistry197:233-239
McIntyre I, O'Sullivan M, O'Riordan D
JOURNAL ARTICLE
Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions
1 Jan 2016Food Chemistry197:233-239
JOURNAL ARTICLE
The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels
1 Oct 2015Food Quality and Preference45:132-139
Hutchings SC, O'Sullivan M, Jacquier JC, O'Riordan D
JOURNAL ARTICLE
Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads
1 Aug 2015Food Chemistry180:150-155
O'Neill GJ, Egan T, Jacquier JC, O'Sullivan M, Dolores O'Riordan E
JOURNAL ARTICLE
In vitro and in vivo evaluation of whey protein hydrogels for oral delivery of riboflavin
1 Jan 2015Journal of Functional Foods19:512-521
O'Neill GJ, Jacquier JC, Mukhopadhya A, Egan T, O'Sullivan M...
JOURNAL ARTICLE
Kinetics of immobilization and release of tryptophan, riboflavin and peptides from whey protein microbeads.
1 Jan 2015Food Chemistry180:150-155
JOURNAL ARTICLE
Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy
1 Jan 2015LWT - Food Science and Technology63(1):751-757
Newman J, O'Riordan D, Jacquier JC, O'Sullivan M
JOURNAL ARTICLE
Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides
1 Oct 2014Food Chemistry160:46-52
O'Neill GJ, Egan T, Jacquier JC, O'Sullivan M, Dolores O'Riordan E
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