1. 149 Satisfaction with Food-Related Life Of Irish Adults Older Than 55 Years. (16th September 2019) Authors: Dermiki, Maria; Pope, Jennifer Journal: Age and ageing Issue: Volume 48(2019)Supplement 3 Page Start: iii1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk. Issue 1 (January 2017) Authors: Megalemou, Kalliopi; Sioriki, Eleni; Lordan, Ronan; Dermiki, Maria; Nasopoulou, Constantina; Zabetakis, Ioannis Journal: Heliyon Issue: Volume 3:Issue 1(2017) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. (June 2022) Authors: Wang, Sijia; Dermiki, Maria; Methven, Lisa; Kennedy, Orla B.; Cheng, Qiaofen Journal: Food quality and preference Issue: Volume 98(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. (7th June 2013) Authors: Dermiki, Maria; Mounayar, Rana; Suwankanit, Chutipapha; Scott, Jennifer; Kennedy, Orla B; Mottram, Donald S; Gosney, Margot A; Blumenthal, Heston; Methven, Lisa Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 13(2013:Oct. 15) Page Start: 3312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. (1st July 2015) Authors: Dermiki, Maria; Prescott, John; Sargent, Laura J.; Willway, Joanne; Gosney, Margot A.; Methven, Lisa Journal: Appetite Issue: Volume 90(2015) Page Start: 108 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time. (November 2020) Authors: Dermiki, Maria; FitzGerald, Richard J. Journal: International dairy journal Issue: Volume 110(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics. (January 2021) Authors: Redfern, Shane; Dermiki, Maria; Fox, Shelley; Lordan, Ronan; Shiels, Katie; Kumar Saha, Sushanta; Tsoupras, Alexandros; Zabetakis, Ioannis Journal: Food research international Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗