Yvonne C. O’Callaghan

Author

Also Known As

Y. C. O'Callaghan, Y. C. Ocallaghan, Y. C. O’Callaghan, Y. O'Callaghan, Y.C. O'Callaghan, Y.C. O’Callaghan, Yvonne C O'Callaghan, Yvonne C O’Callaghan, Yvonne C. O'Callaghan, Yvonne C. O’Callaghan

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

University College Cork University of Limerick Teagasc - The Irish Agriculture and Food Development Authority Prince of Songkla University University of Calabria

About

Yvonne C. O’Callaghan is an author at University College Cork specializing in oxidative stress, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	22	28	1.1K
2	Health Sciences	12	12	773
3	Engineering	10	10	661
4	Natural Sciences	8	8	287
5	Public Health	1	1	16

Yvonne C. O’Callaghan

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork R. Carpenter, M.N. O’Grady, Yvonne C. O’Callaghan, Meat Science Food ChemistryNutritionGrape SeedFood Bioactive CompoundBearberry Extracts	2007	242
In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland A. M. O'Sullivan, Yvonne C. O’Callaghan, M.N. O’Grady, Food Chemistry Seaweed ExtractsEngineeringMarine PollutionBrown SeaweedsMarine Biology	2010	212
Seaweed extracts as potential functional ingredients in yogurt A. M. O'Sullivan, M.N. O’Grady, Yvonne C. O’Callaghan, Innovative Food Science & Emerging Technologies Food ChemistryFood FunctionBiosynthesisEngineeringFood Bioactive Compound	2016	114
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, Food Chemistry Food ChemistryNutritionAgricultural ChemistryFood Bioactive CompoundFruit Beverages	2013	106
Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development Aoife L. McCarthy, Yvonne C. O’Callaghan, Nora M. O’Brien Agriculture Food ChemistryNutritionProtein HydrolysatesEngineeringBiochemistry	2013	100
An examination of the potential of seaweed extracts as functional ingredients in milk Anthoney Michael Naim O'Sullivan, Yvonne C. O’Callaghan, M.N. O’Grady, International Journal of Dairy Technology Food ChemistryNutritionSeaweed ExtractsAgricultural ChemistryFood Bioactive Compound	2014	85
Cytotoxicity, genotoxicity and oxidative reactions in cell-culture models: modulatory effects of phytochemicals Nora M. O’Brien, Julie A. Woods, S. A. Aherne, Biochemical Society Transactions PhytotoxicityBiochemistryMedicineHepg2 CellsBioanalysis	2000	83
Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers' spent grain protein hydrolysates Alan Connolly, María Cermeño, Damian Crowley, Food Research International BiochemistryIn Vitro FermentationVitro Bioactive PropertiesBioanalysisFood Biophysics	2018	81
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, Food Chemistry Food ChemistryU937 CellsFood Bioactive CompoundBiochemistryNatural Sciences	2012	80
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, Food Research International Food ChemistryNutritionInflammationFood FunctionBiochemistry	2012	75

Page 1