Mark A.E. Auty

Publications

5.5K

Citations

H-Index

1999

Active since

Affiliations

Teagasc - The Irish Agriculture and Food Development Authority(Current)

University College Cork

University of Limerick

National University of Ireland

Mark A.E. Auty is an author at Teagasc - The Irish Agriculture and Food Development Authority specializing in health sciences, food engineering, and food technology.

ORCID

Top concepts

HealthFood EngineeringFood TechnologyFood ProcessingEngineeringMedicineRheologyBiophysicsBiochemistryFood Chemistry

Publications per year

1999–2020

Publications

Comparative Survival Rates of Human-Derived Probiotic <i>Lactobacillus paracasei</i> and <i>L. salivarius</i> Strains during Heat Treatment and Spray Drying

Gillian E. Gardiner, Eleanor O’Sullivan, J. Kelly et al. · Applied and Environmental Microbiology · 2000 · 408 citations

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

Laura Alvarez‐Jubete, Mark A.E. Auty, Elke K. Arendt et al. · European Food Research and Technology · 2009 · 308 citations

Pseudocereal Flours, Food Engineering, Gluten-free Bread Formulations

Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Timothy P. Guinee, Esther P. Feeney, Mark A.E. Auty et al. · Journal of Dairy Science · 2002 · 263 citations · Full text

The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

Timothy P. Guinee, Mark A.E. Auty, Mark A. Fenelon · International Dairy Journal · 2000 · 223 citations

Fat Content, Cheddar Cheese, Heat-induced Functional Characteristics +7

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

Mark A.E. Auty, Myra Twomey, Timothy P. Guinee et al. · Journal of Dairy Research · 2001 · 222 citations

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