Marina Stramarkou, PhD

Teagasc Food Research Centre, Ashtown, Dublin (Ireland)

Development of omega-3 fatty acid emulsions through ultrasonication

Monjurul Hoque, PhD

Teagasc Food Research Centre, Ashtown, Dublin (Ireland)

Comparing Ultrasound Platforms for Biomass Extraction: Performance, Energy Efficiency, and Scale-Up

Soudabeh Ghalamara, PhD

Teagasc Food Research Centre, Ashtown, Dublin (Ireland)

Ultrasound-Assisted Valorisation of Muscle Foods for the Efficient Recovery of Functional and Bioactive Peptides

Wenrui Dong, PhD

Teagasc Food Research Centre, Ashtown, Dublin (Ireland)

A Comparative Study on Heterogeneous Deacetylation of Chitin to Chitosan under Various Ultrasonic Irradiations and Characterization

Gaoya Dong, PhD

Teagasc Food Research Centre, Ashtown, Dublin (Ireland)

Comparative Evaluation of Enzyme and Ultrasound Integration Strategies Combined with Membrane Filtration for High-Purity and Low-Antinutrient Protein Extraction from Rapeseed Meal

Giulia Romano, PhD

Teagasc Food Research Centre, Ashtown, Dublin (Ireland)

Ultrasound-assisted treatment of potato starch: effect on structure and functionality

Nan Lin, PhD

Teagasc Food Research Centre, Ashtown, Dublin (Ireland)

Effect of Ultrasonic Treatment on the Extraction of Arabinoxylans from Oat Hulls