Submissions from 2023
Submissions from 2022
The Synthesis and Biological Assessment of Novel Ursolic Acid Derivatives as Potential Chemotherapeutic Agents for Cancer, Julie Rose Mae Mondala
Submissions from 2020
Investigation of Consumer Attitudes Towards Emerging Novel Food Processing Technologies in the Republic of Ireland, Emine Berna Cibik
Vitamin D Fortification of Processed Meat to Reduce Self-reported Deficiencies: Consumer Acceptance in the Irish Market, Emma Lynn Donaldson
A Study of Food Safety Training and Associated Barriers to Effective Training Outcomes, Diane Fox
Assessing the Food Safety Culture of a Dairy Processing Facility in Ireland, Emer Marie Hughes
Food Proteins: Sustainable Sources of Proteins Responsible for Emulsions Stability in Food Products, Gleicy Kelly Oliveira Nogueria
Comparison of Allergen Legislation Between India and Ireland, Naresh Machha
Food Fraud in Nigeria: Challenges, Risks and Solutions, Joy Ewomazino Opia
A Study of Consumer Perception of Antibiotic Resistance and Antibiotic Use in Ireland, Andrea Todea
Comparative Study on Chinese Network Imported Food Safety Supervision System, Jingquan Wang
Submissions from 2018
Agro-industrial Lignocellulosic Biomass: A Sustainable Platform for the Production of α-amylase and xylanase A, Rajeev Ravindran
Submissions from 2015
Cold Plasma Treatment of Biodegradable films and smart packaging, Shashi Pankaj
Submissions from 2014
Valorisation of the Cider and Brewing Industry By-products as Nutraceutical Ingredients, Sofia Reis
Submissions from 2012
An Investigation of the Bioactivity of Irish Seaweeds and Potential Applications as Nutraceuticals., Sabrina Cox
Submissions from 2009
Enzymatic Synthesis of Galactooligosaccharides From Whey Permeate, Federica Manucci
Submissions from 2008
Heritage Awareness in County Wicklow., Anne Dagg
The Feasibility of Producing Vacuum-Packed Fermented Vegetable Products., Antoni Llovera
Submissions from 2007
Characterisation of the Aldo Keto Reductase from Helicbacter pylori., Denise Cornally
Time-temperature and Relative Humidity Profiles of Chilled and Frozen Foods in Retail Outlets Nationwide, and Evaluation of Related Practices, Caroline Garvan
Characterization of Alanine Aminotransferase and Transaldolase in T. brucei, Diana Spitznagel
Submissions from 2006
Influence of novel preservation methods on the quality of minimally processed Iceberg lettuce and carrot, Daniel Rico
Submissions from 2005
Efficacy of Innovative Anti-microbial Decontamination of Minimally Processed Vegetables, Christina Busquets i Tortosa
Characterisation of the cinnamyl alcohol dehydrogenase from helicobacter pylori, Blanaid Mee
Submissions from 2004
Synthesis, Characterisation and Biological Activity of Transition Metal Complexes of Thiabendazole, Rachel Kelly
Submissions from 2003
The Application and Evaluation of Modified Atmosphere Packaging in Selected Minimally Processed Vegetables, Aine Greene
Continuity of Settlement in Counties Limerick and Clare: the Role of "Ecclesiastical Sites" in the Formation of Settlement, Kevin Griffin
Safety Performance on Three Construction Sites, Seosamh Mac Aodha
Aspects of Recreational Access in the Wicklow Uplands: the Lough Dan and Lough Tay Catchment, a Case Study, Mieke Muyllaert
Microbial Control in Domestic Kitchens and Laboratory Biofilms, Joseph Tierney
Submissions from 2001
An Integrated Risk Assessment Tool to Evaluate the Existing Risk Managment System Within a Health Care Facility, Laura F. Breen
Development of microbial inocula for silage fermentations, Plunkett Clarke
The Effect of Low Temperature Blanching on the Texture of Whole Processed New Potatoes, Helen Crowley
The Study of Periodicity of Eating and Public Health Nutrition Issues, Karen E. Harrington
Submissions from 2000
Compositional Changes in Selected Minimally Processed Vegetables, Emer O'Reilly
Submissions from 1999
Detection of Genetically Modified Foods, Olivia Boyce
Fish Skeletal Muscle:Adenoisine Triphosphate and Adenine Nucleotide Metabolites in Relation to the Texture and Quality of Fish, Carmel Wills