| Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba) N Harbourne, E Marete, JC Jacquier, D O'Riordan LWT-Food Science and Technology 42 (9), 1468-1473, 2009 | 215 | 2009 |
| Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods N Harbourne, JC Jacquier, DJ Morgan, JG Lyng Food Chemistry 111 (1), 204-208, 2008 | 156 | 2008 |
| Inhibition of proinflammatory biomarkers in THP1 macrophages by polyphenols derived from chamomile, meadowsweet and willow bark EM Drummond, N Harbourne, E Marete, D Martyn, JC Jacquier, ... Phytotherapy Research 27 (4), 588-594, 2013 | 135 | 2013 |
| Physical characteristics of calcium induced κ-carrageenan networks P MacArtain, JC Jacquier, KA Dawson Carbohydrate Polymers 53 (4), 395-400, 2003 | 129 | 2003 |
| The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 C NP Brunton, JG Lyng, L Zhang, JC Jacquier Meat Science 72 (2), 236-244, 2006 | 120 | 2006 |
| Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage N Harbourne, JC Jacquier, D O’Riordan Food chemistry 115 (1), 15-19, 2009 | 112 | 2009 |
| Recovery of ergosterol and vitamin D2 from mushroom waste-Potential valorization by food and pharmaceutical industries K Papoutsis, S Grasso, A Menon, NP Brunton, JG Lyng, JC Jacquier, ... Trends in Food Science & Technology 99, 351-366, 2020 | 106 | 2020 |
| Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages—A review N Harbourne, E Marete, JC Jacquier, D O'Riordan Food Research International 50 (2), 480-486, 2013 | 101 | 2013 |
| Molecular recognition of polymers by cyclodextrin vesicles BJ Ravoo, JC Jacquier, G Wenz Angewandte Chemie, International Edition in English 42 (18), 2066-2070, 2003 | 99 | 2003 |
| Cross-linked carrageenan beads for controlled release delivery systems S Keppeler, A Ellis, JC Jacquier Carbohydrate Polymers 78 (4), 973-977, 2009 | 85 | 2009 |
| Determination of critical micelle concentration by capillary electrophoresis. Theoretical approach and validation JC Jacquier, PL Desbene Journal of Chromatography A 718 (1), 167-175, 1995 | 81 | 1995 |
| Complex formation between DNA and cationic surfactant AV Gorelov, ED Kudryashov, JC Jacquier, DM McLoughlin, KA Dawson Physica A: Statistical Mechanics and its Applications 249 (1-4), 216-225, 1998 | 78 | 1998 |
| Analysis of alkylaromatic sulphonates by high-performance capillary electrophoresis PL Desbene, C Rony, B Desmazieres, JC Jacquier Journal of Chromatography A 608 (1-2), 375-383, 1992 | 74 | 1992 |
| Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new approach to achieve both high entrapment efficiency and controlled in vitro release D Yuan, JC Jacquier, ED O'Riordan Food chemistry 239, 1200-1209, 2018 | 61 | 2018 |
| Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides GJ O’Neill, T Egan, JC Jacquier, M O’Sullivan, ED O’Riordan Food chemistry 160, 46-52, 2014 | 55 | 2014 |
| Manufacture of food grade κ-carrageenan microspheres A Ellis, JC Jacquier Journal of Food Engineering 94 (3-4), 316-320, 2009 | 55 | 2009 |
| Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data J Newman, T Egan, N Harbourne, JC Jacquier Talanta 126, 46-53, 2014 | 54 | 2014 |
| Determination of critical micelle concentration by capillary electrophoresis application to organo-saline electrolytes JC Jacquier, PL Desbene Journal of Chromatography A 743 (2), 307-314, 1996 | 53 | 1996 |
| Optimisation of the aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages N Harbourne, JC Jacquier, D O’Riordan Food Chemistry 116 (3), 722-727, 2009 | 52 | 2009 |
| Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts EN Marete, JC Jacquier, D O’Riordan Food chemistry 117 (2), 226-231, 2009 | 49 | 2009 |
