T. R. Gormley

Recent advances in the formulation of gluten-free cereal-based products

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Trends in Food Science & Technology · 2003 · 741 citations

Food Chemistry, Gluten-free Nutrition, Food Analysis +5

Crust and crumb characteristics of gluten free breads

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Journal of Food Engineering · 2002 · 407 citations

Food Chemistry, Food Structure, Grain Quality +3

Application of Response Surface Methodology in the Development of Gluten‐Free Bread

Denise McCarthy, Eimear Gallagher, T. R. Gormley et al. · Cereal Chemistry · 2005 · 221 citations

Food Chemistry, Gf Bread Formulation, Engineering +13

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 et al. · Innovative Food Science & Emerging Technologies · 2010 · 159 citations

Food Chemistry, Fruit Smoothies, Antioxidant Activity +6

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 et al. · European Food Research and Technology · 2003 · 141 citations

Nutrition, Shelf Life, Gluten-free Breads +9