T. R. Gormley - Concepedia

Author

T. R. Gormley

Teagasc - The Irish Agriculture and Food Development Authority

Also Known As

Dr. T. R. Gormley, T Gormley, T. R. GORMLEY, T. R. Gormley, T. Ronan Gormley, T.R Gormley, T.R. Gormley, T.Ronan Gormley, Thomas R. Gormley

163

Publications

2.8K

Citations

H-Index

Concepts

All Affiliations

Teagasc - The Irish Agriculture and Food Development Authority University College Dublin National University of Ireland Galway-Mayo Institute of Technology

About

T. R. Gormley is an author at Teagasc - The Irish Agriculture and Food Development Authority specializing in food quality, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	15	1.3K
2	Public Health	7	7	1K
3	Engineering	3	3	252
4	Management	1	1	56
5	Medicine	1	1	26

T. R. Gormley

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Recent advances in the formulation of gluten-free cereal-based products Eimear Gallagher, T. R. Gormley, Elke K. Arendt Trends in Food Science & Technology Food ChemistryGluten-free NutritionFood AnalysisSustainable AgricultureAgricultural Economics	2003	741
Crust and crumb characteristics of gluten free breads Eimear Gallagher, T. R. Gormley, Elke K. Arendt Journal of Food Engineering Food ChemistryFood StructureGrain QualityFood QualityGluten Free Breads	2002	407
Application of Response Surface Methodology in the Development of Gluten‐Free Bread Denise McCarthy, Eimear Gallagher, T. R. Gormley, Cereal Chemistry Food ChemistryGf Bread FormulationEngineeringIn Vitro FermentationResponse Surface Methodology	2005	221
Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies Derek F. Keenan, Nigel P. Brunton, T. R. Gormley, Innovative Food Science & Emerging Technologies Food ChemistryFruit SmoothiesAntioxidant ActivityFood ProcessingFruit Science	2010	159
The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere Eimear Gallagher, A. Kunkel, T. R. Gormley, European Food Research and Technology NutritionShelf LifeGluten-free BreadsSustainable AgricultureAgricultural Economics	2003	141
Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions John Fagan, T. R. Gormley, Mary Uı́ Mhuircheartaigh LWT Shelf LifeSalmon PortionsQuality ParametersRaw WhitingFood Preservation	2003	79
Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions John Fagan, T. R. Gormley, Mary M. Uí Mhuircheartaigh Innovative Food Science & Emerging Technologies Food PackagingSalmon PortionsQuality ParametersRaw WhitingFood Preservation	2004	67
A Note on Consumer Preference of Smoked Salmon Colour T. R. Gormley Arrow@dit (Dublin Institute of Technology) Food ChoiceFood AuthenticityVisual PanelManagementConsumer Research	1992	56
Taurine content of raw and processed fish fillets/portions T. R. Gormley, Tanja Neumann, John Fagan, European Food Research and Technology NutritionFood CompositionFood AdditiveAnimal NutritionTaurine Content	2006	56
The Effect of Freeze-chilling on the Quality of Ready-meal Components Emma O'Leary, T. R. Gormley, Francis Butler, LWT Ready-meal ComponentsNutritionFood PreservationFood ProcessingPublic Health	2000	49

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