C.M O’Brien

Evaluation of the effects of fat replacers on the quality of wheat bread

C.M O’Brien, A Mueller, Amalia G. M. Scannell et al. · Journal of Food Engineering · 2002 · 145 citations

Nutrition, Wheat Bread, Agricultural Economics +4

Evaluation of sugar replacers in short dough biscuit production

Eimear Gallagher, C.M O’Brien, Amalia G. M. Scannell et al. · Journal of Food Engineering · 2002 · 125 citations

Sugar Replacers, Processing Aid, Agricultural Economics +4

Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits

T. Schober, C.M O’Brien, Denise McCarthy et al. · European Food Research and Technology · 2003 · 121 citations

Food Chemistry, Nutrition, Fat Powders +5

Use of response surface methodology to produce functional short dough biscuits

Eimear Gallagher, C.M O’Brien, Amalia G. M. Scannell et al. · Journal of Food Engineering · 2002 · 78 citations

Response Surface Methodology, Mechanical Engineering, Design +1

Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

C.M O’Brien, Donald P. Chapman, Denis P. Neville et al. · Food Research International · 2003 · 65 citations

Food Chemistry, Nutrition, Food Colloid +7