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Citation: S. Hopkins et R. Gormley, Rheological properties of pastes and gels made from starch separated from different potato cultivars, LEBENSM-WIS, 33(5), 2000, pp. 388-396

Authors: Brennan, M Le Port, G Gormley, R

Citation: M. Brennan et al., Post-harvest treatment with citric acid or hydrogen peroxide to extend theshelf life of fresh sliced mushrooms, LEBENSM-WIS, 33(4), 2000, pp. 285-289

Authors: Gormley, R Walshe, T

Citation: R. Gormley et T. Walshe, Effects of boiling, warm-holding, mashing and cooling on the levels of enzyme-resistant potato starch, INT J FOOD, 34(3), 1999, pp. 281-286

Authors: Brennan, M Le Port, G Pulvirenti, A Gormley, R

Citation: M. Brennan et al., The effect of sodium metabisulphite on the whiteness and keeping quality of sliced mushrooms, FOOD SCIENC, 32(7), 1999, pp. 460-463