Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study von Kane, B., Dermiki, M.

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Exploring which foods can be used as high protein carriers for adults older than 50 years von Curran, B., Dermiki, M.

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Factors affecting the willingness of a segment of the Irish population to consume proteins from sustainable sources von Fitzpatrick, A., Dermiki, M.

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Willingness to consume insects among students in France and Ireland von Ranga, L., Vishnumurthy, P., Dermiki, M.

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Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration von Carullo, D., Bosi, M., Dermiki, M., Bassani, A., Jauregi, P., Spigno, G.

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Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant von Spigno, G., Dermiki, M., Pastori, C., Casanova, F., Jauregi, P.

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Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study von Kane, B., Dermiki, M.

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Sensory changes and preservation with age: Hope for the undernourished von Withers, C., Dermiki, M., Gosney, M. A., Crabtree, R., Kennedy, O. B., Methven, L.

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Can natural umami ingredients enhance the flavour of a minced meat meal formulation, used in recipes for older adults? von Suwankanit, C., Mottram, D. S., Gosney, M. A., Dermiki, M., Kennedy, O. B., Methven, L.

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Taste enhancement of savoury food aiming to increase acceptance by an elderly cohort von Dermiki, M., Suwankanit, C., Nilkamhaeng, S., Anderson, C., Kidman, J., Gosney, M., Kennedy, O. B., Methven, L.

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Recovery of astaxanthin using colloidal gas aphrons (CGA): A mechanistic study von Dermiki, Maria, Gordon, Mike H., Jauregi, Paula

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