University of Limerick
|As first author||6|
|As last author||105|
Alice B Nongonierma(62)
Pádraigín A Harnedy(18)
Martina B O'Keeffe(18)
Brian A. Murray(14)
Nora M O'Brien(13)
Philip J. Allsopp(12)
Solène Le Maux(12)
Yvonne C O'Callaghan(10)
Finbarr P.M. O'Harte(10)
Chris M. McLaughlin(9)
Phil M. Kelly(7)
María M Cermeño Aínsa(7)
Philip M Jakeman(6)
Pádraigín A. Harnedy-Rothwell(6)
... and 67 others
These arethe10 unique sources for Richard J FitzGerald's 169 publications. A single publication may appear in multiple sources. Click on a name or publication count to see the publications for a particular source.
|Ireland -> IT Sligo||1|
|Ireland -> Marine Institute||1|
|Ireland -> Teagasc||23|
|Ireland -> Teagasc -> PubMed||8|
|Ireland -> University College Cork||12|
|Ireland -> University College Cork -> PubMed||9|
|Ireland -> University College Dublin||6|
|Ireland -> University College Dublin -> PubMed||4|
|Ireland -> University of Limerick||134|
|Ireland -> University of Limerick -> PubMed||59|
A glutamine-rich peptide preparation and foodstuffs containing them the preparation having at least 28 % peptide bound glutamine and a gel permeation profile with least 90 % of the peptides having a molecular weight below 3 kilodaltons. The preparation may have at leave 31 % peptide bound glutamine and suitably less than 1 % of molecules with a molecular weight greater than 10 kilodaltons. The preparation may have less than 1.50 % free pyroglutamate and shows heat stability when heated to about 80 DEG C for about 10 minutes. A process for the preparation of a glutamine-enriched peptide product comprising hydrolysing a substrate selected from gluten, glutenin or gliadin with an alkaline proteinase enzyme derived from Bacillus licheniformis is also described.
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