Aoife L. McCarthy

The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

Aoife L. McCarthy, Yvonne C. O’Callaghan, Susanne Neugart et al. · Food Chemistry · 2013 · 106 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +7

Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development

Aoife L. McCarthy, Yvonne C. O’Callaghan, Nora M. O’Brien · Agriculture · 2013 · 100 citations · Full text

Food Chemistry, Nutrition, Protein Hydrolysates +15

Phenolic extracts of brewers’ spent grain (BSG) as functional ingredients – Assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells

Aoife L. McCarthy, Yvonne C. O’Callaghan, Alan Connolly et al. · Food Chemistry · 2012 · 80 citations

Food Chemistry, U937 Cells, Food Bioactive Compound +11

In vitro antioxidant and anti-inflammatory effects of brewers' spent grain protein rich isolate and its associated hydrolysates

Aoife L. McCarthy, Yvonne C. O’Callaghan, Alan Connolly et al. · Food Research International · 2012 · 75 citations

Food Chemistry, Nutrition, Inflammation +7

Immunomodulatory potential of a brewers’ spent grain protein hydrolysate incorporated into low-fat milk following<i>in vitro</i>gastrointestinal digestion

Damian Crowley, Yvonne C. O’Callaghan, Aoife L. McCarthy et al. · International Journal of Food Sciences and Nutrition · 2015 · 37 citations

Nutrition, Additional Fractions, Engineering +27