Submissions from 2021
Gender and Equality in Transport. Proceedings of the 2021 Travel Demand Management Symposium, Maria Chiara Leva, Augustus Ababio-Donkor, Ajeni Thimnu, and Wafaa Saleh
Submissions from 2019
Integration of Technology in the Chemistry Classroom and Laboratory, Barry J. Ryan
Submissions from 2018
A multi-discipline method to assess the human performance in manufacturing industry for safety and quality optimization, Lorenzo Comberti, Micaela Demichela, and Maria Chiara Leva
Submissions from 2017
Seaweed Carotenoid Fucoxanthin as Functional Food., Nissreen Abu-Ghannam and Emer Shannon
Avoiding Proteolysis During Protein Purification, Barry J. Ryan and Gary T. Henehan
Differential Precipitation and Solubilisation of Proteins, Barry J. Ryan and Gemma K. Kinsella
Submissions from 2016
Enzymes in Synthesis of Novel Functional Food Ingredients, Amit Jaiswal and Samriti Sharma
Robotics in meat processing, Kompal Joshi, Tomas Norton, Jesus Maria Frias, and Brijesh K. Tiwari
Innovations in packaging of fermented food products, Begonya Marcos, Carmen Bueno-Ferrer, and Avelina Fernández
Novel Fermented Marine-Based Products, Gaurav Rajauria, Samriti Sharma, Mila Emerald, and Amit Jaiswal
Enzymes in Food Processing: Impact on Food Products Attributes, Rajeev Ravindran, Samriti Sharma, and Amit Jaiswal
Enzymes in Processing of Functional Foods Ingredients and Nutraceuticals, Rajeev Ravindran, Samriti Sharma, and Amit Jaiswal
Submissions from 2015
Blanching as a Treatment Process: Effect on Polyphenols and Antioxidant Capacity of Cabbage, Nissreen Abu-Ghannam and Amit Jaiswal
Submissions from 2014
Modelling the Effects of Natural Antimicrobials as Food Preservatives, Amit Jaiswal and Swarna Jaiswal
Submissions from 2011
Avoiding Proteolysis During Protein Chromatography., Barry Ryan
Differential Precipitation and Solubilization of Proteins., Barry Ryan