Research output per year
Research output per year
- 26 results
Search results
-
2024
Willingness to consume insects among students in France and Ireland
Ranga, L., Vishnumurthy, P. & Dermiki, M., 2024, In: Irish Journal of Agricultural and Food Research. 62, 1, p. 108-129 22 p.Research output: Contribution to journal › Article › peer-review
Open Access -
2023
A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste
Fox, S., Kenny, O., Noci, F. & Dermiki, M., Nov 2023, In: Sustainability.Research output: Contribution to journal › Article › peer-review
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Current Perceptions of Sustainable Diets in Ireland and the Outlook of Circular Eating Practices
Fox, S., Noci, F., Kenny, O. & Dermiki, M., Nov 2023, In: Foods. 12, 21, 4003.Research output: Contribution to journal › Article › peer-review
Open Access -
Development of High Protein Tomato Soup Using Milk Protein Concentrate and Pea Protein Isolate
Jamshidvand, M., Gallen, N. & Dermiki, M., 2023, In: Chemical Engineering Transactions. 102, p. 43-48 6 p.Research output: Contribution to journal › Article › peer-review
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Insect-Based Feed Acceptance amongst Consumers and Farmers in Ireland: A Pilot Study
Ranga, L., Noci, F., Vale, A. P. & Dermiki, M., Jul 2023, In: Sustainability (Switzerland). 15, 14, 11006.Research output: Contribution to journal › Article › peer-review
Open Access1 Citation (Scopus) -
2022
Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration
Carullo, D., Bosi, M., Dermiki, M., Bassani, A., Jauregi, P. & Spigno, G., Jan 2022, In: Food and Bioproducts Processing. 131, p. 191-201 11 p.Research output: Contribution to journal › Article › peer-review
Open Access1 Citation (Scopus) -
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
Gruppi, A., Dermiki, M., Spigno, G. & Fitzgerald, R. J., 1 Feb 2022, In: Foods. 11, 4, 516.Research output: Contribution to journal › Article › peer-review
Open Access18 Citations (Scopus) -
Interactions of umami with the four other basic tastes in equi-intense aqueous solutions
Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. & Cheng, Q., Jun 2022, In: Food Quality and Preference. 98, 104503.Research output: Contribution to journal › Article › peer-review
Open Access8 Citations (Scopus) -
2021
Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
Cermeño, M., Dermiki, M., Kleekayai, T., Cope, L., McManus, R., Ryan, C., Felix, M., Flynn, C. & FitzGerald, R. J., Dec 2021, In: Future Foods. 4, 100085.Research output: Contribution to journal › Article › peer-review
Open Access14 Citations (Scopus) -
Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study
Kane, B. & Dermiki, M., 2021, In: Irish Journal of Agricultural and Food Research. 60, p. 43-58 16 p.Research output: Contribution to journal › Article › peer-review
Open Access10 Citations (Scopus) -
Selective separation of dyes by colloidal gas aphrons: Conventional flotation vs countercurrent chromatography
Dermiki, M., J. Garrard, I. & Jauregi, P., 15 Dec 2021, In: Separation and Purification Technology. 279, 119770.Research output: Contribution to journal › Article › peer-review
2 Citations (Scopus) -
The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics
Redfern, S., Dermiki, M., Fox, S., Lordan, R., Shiels, K., Kumar Saha, S., Tsoupras, A. & Zabetakis, I., Jan 2021, In: Food Research International. 139, 109976.Research output: Contribution to journal › Article › peer-review
Open Access19 Citations (Scopus) -
2020
Exploring which foods can be used as high protein carriers for adults older than 50 years
Curran, B. & Dermiki, M., 2020, (Accepted/In press) In: Proceedings of the Nutrition Society. E754.Research output: Contribution to journal › Article › peer-review
Open Access1 Citation (Scopus) -
Factors affecting the willingness of a segment of the Irish population to consume proteins from sustainable sources
Fitzpatrick, A. & Dermiki, M., 2020, (Accepted/In press) In: Proceedings of the Nutrition Society. E795.Research output: Contribution to journal › Article › peer-review
Open Access -
Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time
Dermiki, M. & FitzGerald, R. J., Nov 2020, In: International Dairy Journal. 110, 104792.Research output: Contribution to journal › Article › peer-review
12 Citations (Scopus) -
2019
Satisfaction with Food-Related Life Of Irish Adults Older Than 55 Years
Dermiki, M. & Pope, J., Sep 2019, In: Age and Ageing.Research output: Contribution to journal › Article › peer-review
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2017
Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk
Megalemou, K., Sioriki, E., Lordan, R., Dermiki, M., Nasopoulou, C. & Zabetakis, I., 1 Jan 2017, In: Heliyon. 3, 1, e00227.Research output: Contribution to journal › Article › peer-review
Open Access42 Citations (Scopus) -
2015
Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking
Dermiki, M., Prescott, J., Sargent, L. J., Willway, J., Gosney, M. A. & Methven, L., 1 Jul 2015, In: Appetite. 90, p. 108-113 6 p.Research output: Contribution to journal › Article › peer-review
Open Access26 Citations (Scopus) -
2013
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
Dermiki, M., Phanphensophon, N., Mottram, D. S. & Methven, L., 2013, In: Food Chemistry. 141, 1, p. 77-83 7 p.Research output: Contribution to journal › Article › peer-review
181 Citations (Scopus) -
Maximising umami taste in meat using natural ingredients: Effects on chemistry, sensory perception and hedonic liking in young and old consumers
Dermiki, M., Mounayar, R., Suwankanit, C., Scott, J., Kennedy, O. B., Mottram, D. S., Gosney, M. A., Blumenthal, H. & Methven, L., Oct 2013, In: Journal of the Science of Food and Agriculture. 93, 13, p. 3312-3321 10 p.Research output: Contribution to journal › Article › peer-review
54 Citations (Scopus) -
2012
Sensory changes and preservation with age: Hope for the undernourished
Withers*, C., Dermiki, M., Gosney, M. A., Crabtree, R., Kennedy, O. B. & Methven, L., Oct 2012, In: Proceedings of the Nutrition Society.Research output: Contribution to journal › Article › peer-review
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2010
Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant
Spigno, G., Dermiki, M., Pastori, C., Casanova, F. & Jauregi, P., 29 Jan 2010, In: Separation and Purification Technology. 71, 1, p. 56-62 7 p.Research output: Contribution to journal › Article › peer-review
29 Citations (Scopus) -
Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons in a flotation column
Dermiki, M., Bourquin, A. L. & Jauregi, P., Mar 2010, In: Biotechnology Progress. 26, 2, p. 477-487 11 p.Research output: Contribution to journal › Article › peer-review
10 Citations (Scopus) -
2009
Recovery of astaxanthin using colloidal gas aphrons (CGA): A mechanistic study
Dermiki, M., Gordon, M. H. & Jauregi, P., 2 Feb 2009, In: Separation and Purification Technology. 65, 1, p. 54-64 11 p.Research output: Contribution to journal › Article › peer-review
27 Citations (Scopus) -
2008
Shelf-life extension and quality attributes of the whey cheese "Myzithra Kalathaki" using modified atmosphere packaging
Dermiki, M., Ntzimani, A., Badeka, A., Savvaidis, I. N. & Kontominas, M. G., Mar 2008, In: LWT. 41, 2, p. 284-294 11 p.Research output: Contribution to journal › Article › peer-review
89 Citations (Scopus) -
The use of colloidal gas aphrons as novel downstream processing for the recovery of astaxanthin from cells of Phaffia rhodozyma
Dermiki, M., Gordon, M. H. & Jauregi, P., Feb 2008, In: Journal of Chemical Technology and Biotechnology. 83, 2, p. 174-182 9 p.Research output: Contribution to journal › Article › peer-review
11 Citations (Scopus)