| Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides SU Kadam, BK Tiwari, C Álvarez, CP O'Donnell Trends in Food Science & Technology 46 (1), 60-67, 2015 | 259 | 2015 |
| Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets I Albertos, AB Martín-Diana, PJ Cullen, BK Tiwari, SK Ojha, P Bourke, ... Innovative Food Science & Emerging Technologies 44, 117-122, 2017 | 218 | 2017 |
| Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum SU Kadam, C Álvarez, BK Tiwari, CP O'Donnell Food Research International, 2017 | 187 | 2017 |
| Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains AM Mullen, C Álvarez, DI Zeugolis, M Henchion, E O'Neill, L Drummond Meat Science 132, 90-98, 2017 | 129 | 2017 |
| The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters I Marcet, C Álvarez, B Paredes, M Díaz Waste management 49, 364-371, 2016 | 126 | 2016 |
| Harnessing the potential of blood proteins as functional ingredients: A review of the state of the art in blood processing SA Lynch, AM Mullen, EE O'Neill, CÁ García Comprehensive reviews in food science and food safety 16 (2), 330-344, 2017 | 112 | 2017 |
| Opportunities and perspectives for utilisation of co-products in the meat industry SA Lynch, AM Mullen, E O'Neill, L Drummond, C Álvarez Meat Science 144, 62-73, 2018 | 111 | 2018 |
| Extraction of biomolecules from seaweeds SU Kadam, C Álvarez, BK Tiwari, CP O’Donnell Seaweed sustainability, 243-269, 2015 | 107 | 2015 |
| Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology T Lafarga, C Álvarez, G Bobo, I Aguiló-Aguayo Lwt 98, 106-112, 2018 | 106 | 2018 |
| Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound C Álvarez, P Lélu, SA Lynch, BK Tiwari Lwt 88, 210-216, 2018 | 94 | 2018 |
| Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges C Anzani, F Boukid, L Drummond, AM Mullen, C Álvarez Food Research International 137, 109575, 2020 | 86 | 2020 |
| Innovative processing strategies and technologies to obtain hydrocolloids from macroalgae for food applications LP Gomez, C Alvarez, M Zhao, U Tiwari, J Curtin, M Garcia-Vaquero, ... Carbohydrate polymers 248, 116784, 2020 | 81 | 2020 |
| Effect of cold plasma on the techno-functional properties of animal protein food ingredients JM Pérez-Andrés, C Álvarez, PJ Cullen, BK Tiwari Innovative Food Science & Emerging Technologies 58, 102205, 2019 | 80 | 2019 |
| Biodegradable packaging materials from animal processing co-products and wastes: An overview D Khodaei, C Álvarez, AM Mullen Polymers 13 (15), 2561, 2021 | 66 | 2021 |
| Functional properties of isolated porcine blood proteins modified by Maillard’s reaction C Álvarez, V García, M Rendueles, M Díaz Food Hydrocolloids 28 (2), 267-274, 2012 | 64 | 2012 |
| The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi P Kulawik, C Alvarez, PJ Cullen, R Aznar-Roca, AM Mullen, B Tiwari Innovative Food Science & Emerging Technologies 45, 412-417, 2018 | 54 | 2018 |
| Functional properties of isolated porcine blood proteins C Alvarez, M Bances, M Rendueles, M Díaz International Journal of Food Science & Technology 44 (4), 807-814, 2009 | 54 | 2009 |
| Processing of seaweeds SU Kadam, C Álvarez, BK Tiwari, CP O’Donnell Seaweed sustainability, 61-78, 2015 | 52 | 2015 |
| Bioactive peptides derived from bovine and porcine co‐products: A review T Lafarga, C Álvarez, M Hayes Journal of Food Biochemistry 41 (6), e12418, 2017 | 50 | 2017 |
| Production of porcine hemoglobin peptides at moderate temperature and medium pressure under a nitrogen stream. Functional and antioxidant properties C Álvarez, M Rendueles, M Díaz Journal of agricultural and food chemistry 60 (22), 5636-5643, 2012 | 50 | 2012 |
Professor Brijesh K. Tiwari, FIFST, FRSCTeagasc-Irish Agriculture and Food Development AuthorityVerified email at teagasc.ie