Norah O’Shea

Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

Norah O’Shea, Elke K. Arendt, Eimear Gallagher · Innovative Food Science & Emerging Technologies · 2012 · 404 citations

Food Chemistry, Dietary Fiber, Nutrition +7

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Norah O’Shea, Anastasia Ktenioudaki, Thomas J. Smyth et al. · Journal of Food Engineering · 2014 · 137 citations

Food Chemistry, Engineering, Food Composition +9

Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

Anastasia Ktenioudaki, Norah O’Shea, Eimear Gallagher · Journal of Food Engineering · 2012 · 119 citations

Wheat Dough, Spent Grain, Engineering +10

Review of near-infrared spectroscopy as a process analytical technology for real-time product monitoring in dairy processing

Yuanyuan Pu, Colm P. O’Donnell, John T. Tobin et al. · International Dairy Journal · 2019 · 117 citations · Full text

Infrared Sensor, Infrared Spectroscopy, Spectroscopy +9

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Norah O’Shea, Christian Rößle, Elke K. Arendt et al. · Food Chemistry · 2014 · 87 citations

Food Chemistry, Orange Pomace, Gluten-free Bread Baking +7