Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study von Feeney, Emma L., Daly, Aisling, Dunne, Simone, Dible, Victoria, Barron, Rebecca, Seratlic, Sanja, Jacquier, J. C., O’Sullivan, Michael, Beresford, Tom, Jensen, Søren Krogh, Gibney, Eileen R.

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Manufacture of food grade κ-carrageenan microspheres von Ellis, A., Jacquier, J.C.

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Cross-linked carrageenan beads for controlled release delivery systems von Keppeler, S., Ellis, A., Jacquier, J.C.

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The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C von Brunton, N.P., Lyng, J.G., Zhang, L., Jacquier, J.C.

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Development of a Sensory Lexicon for Dairy Protein Hydrolysates von Newman, J., O'Riordan, D., Jacquier, J.C., O'Sullivan, M.

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Physical characteristics of calcium induced κ- carrageenan networks von MacArtain, P, Jacquier, J.C, Dawson, K.A

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Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data von Newman, J., Egan, T., Harbourne, N., O׳Riordan, D., Jacquier, J.C., O׳Sullivan, M.

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Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates von Newman, J., Harbourne, N., O’Riordan, D., Jacquier, J.C., O’Sullivan, M.

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Manufacture and characterisation of agarose microparticles von Ellis, A., Jacquier, J.C.

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Inhibition of Proinflammatory Biomarkers in THP1 Macrophages by Polyphenols Derived From Chamomile, Meadowsweet and Willow bark von Drummond, Elaine M, Harbourne, Niamh, Marete, Eunice, Martyn, Danika, Jacquier, JC, O'Riordan, Dolores, Gibney, Eileen R

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The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels von Hutchings, S.C., O’Sullivan, M., Jacquier, J.C., O’Riordan, D.

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Responsiveness of κ-carrageenan microgels to cationic surfactants and neutral salts von Ellis, A., Keppeler, S., Jacquier, J.C.

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Capillary electrophoretic study of the complex formation between DNA and cationic surfactants von Jacquier, J.-C., Gorelov, A.V., McLoughlin, D.M., Dawson, K.A.

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Influence of granule size on the flow behaviour of heated rice starch dispersions in excess water von Jacquier, J.C., Kar, A., Lyng, J.G., Morgan, D.J., McKenna, B.M.

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Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy von Newman, J., O'Riordan, D., Jacquier, J.C., O'Sullivan, M.

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Computer-assisted pH optimization for the separation of geometric isomers in capillary zone electrophoresis von Jacquier, J.C., Rony, C., Desbene, P.L.

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Determination of critical micelle concentration by capillary electrophoresis. Theoretical approach and validation von Jacquier, J.C., Desbène, P.L.

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Analysis of alkylaromatic sulphonates by high-performance capillary electrophoresis von Desbène, P.L., Rony, C., Desmazières, B., Jacquier, J.C.

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Molecular Recognition of Polymers by Cyclodextrin Vesicles von Ravoo, Bart Jan, Jacquier, Jean-Christophe, Wenz, Gerhard

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Analytical study of biomass pyrolysis oils II. Optimization of analytical conditions for the phenolic fraction using micellar electrokinetic chromatography von Rony, C., Jacquier, J.C., Desbène, P.L.

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