Yvonne C. O’Callaghan

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 et al. · Meat Science · 2007 · 242 citations

Food Chemistry, Nutrition, Grape Seed +7

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 et al. · Food Chemistry · 2010 · 212 citations

Seaweed Extracts, Engineering, Marine Pollution +6

Seaweed extracts as potential functional ingredients in yogurt

A. M. O'Sullivan, M.N. O’Grady, Yvonne C. O’Callaghan et al. · Innovative Food Science & Emerging Technologies · 2016 · 114 citations

Food Chemistry, Food Function, Biosynthesis +6

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