Concepedia
Statistics
Publications
13
Citations
1.4K
H-Index
Active since
2006
Affiliations
National University of Ireland(Current)
University College Cork
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
Limerick Institute of Technology
Shannon Applied Biotechnology Centre
Liam A. M. Ryan is an author at National University of Ireland specializing in food chemistry, health sciences, and microbiology.
Top concepts
Food ChemistryHealthMicrobiologyFood FermentationMedicineFood SafetyFood QualityPublic HealthFood TechnologyFood Microbiology
Publications per year
2006–2012
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
Fabio Dal Bello, Charmaine I. Clarke, Liam A. M. Ryan et al. · Journal of Cereal Science · 2006 · 343 citations
Probiotic, Microbial Inactivation, Wheat Bread +9
Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread
Anna-Sophie Hager, Liam A. M. Ryan, Clarissa Schwab et al. · European Food Research and Technology · 2010 · 194 citations
Food Chemistry, Food Structure, Glycobiology +6
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
Liam A. M. Ryan, Emanuele Zannini, Fabio Dal Bello et al. · International Journal of Food Microbiology · 2011 · 172 citations
Microbial Inactivation, Antifungal Agent, Food Fermentation +9
The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread
Liam A. M. Ryan, Fabio Dal Bello, Elke K. Arendt · International Journal of Food Microbiology · 2008 · 147 citations
Food Chemistry, Antifungal Lab, Antifungal Agent +4
Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters
Maria Helena B. Nunes, Michelle Moore, Liam A. M. Ryan et al. · European Food Research and Technology · 2008 · 102 citations
Food Chemistry, Food Colloid, Gluten-free Breads +7
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