Dr Catherine (Rena) Barry-Ryan
IPFN Tasks
Dr Barry-Ryan will be involved in new product development of foods enhanced with phytochemical compounds.
Qualifications
BSc Industrial Microbiology & PhD Food Technology
Contact Details
+353 (0) 14 02 44 58
catherine.barryryan@dit.ie
http://fseh.dit.ie/o4/StaffListing/CatherineBarryRyan.html
Expertise
Treatment and techniques to minimise postharvest loss of horticultural produce, in particular minimal processing and packaging.
The development of novel functional ingredients, in particular from waste sources in the food industry.
Recent Publications
Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2011. The antioxidant properties of whey permeate treated fresh-cut tomatoes. Food Chemistry, 24, p1451-1457.
Hossain, M.B., Barry-Ryan, C., Martin-Diana, A.B., Brunton, N., 2010. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123, p85-91
Gilsenan, C., Burke, R.M. and Barry-Ryan, C., 2010. A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking. International Journal of Food Science and Technology, 45, 475-481.
Gutierrez, J., Barry-Ryan, C., Bourke, P., 2009. Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiology, 26, 142-150.
Lonchamp, J., Barry-Ryan, C., Devereux, M., 2009. Identification of volatile quality markers of ready-to-use lettuce and cabbage. Food Research International, 42, 1077-1086.
Gutierrez, J., Bourke, P., Lonchamp, J. and Barry-Ryan, C. (2009). Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. Innovative Food Science and Emerging Technologies, 10, 195-202.
Aguirre, L., Frias, J., Barry-Ryan, C. and Grogan, H. 2009. Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis. Journal of Food Engineering 91, 280-286.
Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2009. Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiology 26, 142-150.
