What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
His primary areas of investigation include Food science, Sonication, Chromatography, Quality and Response surface methodology.
His Anthocyanin, Orange juice and Food preservation study in the realm of Food science connects with subjects such as Ascorbic acid and Constant frequency.
The study incorporates disciplines such as Titratable acid and Pasteurization in addition to Sonication.
His Titratable acid study combines topics in areas such as Analytical chemistry, Partial least squares regression, Chemometrics and Microbial contamination.
The various areas that Colm P. O'Donnell examines in his Chromatography study include Laminarin, Laminaria and Biochemical engineering.
His Quality study integrates concerns from other disciplines, such as Process engineering, Process, Food Analysis and Food quality.
His most cited work include:
- Hyperspectral imaging – an emerging process analytical tool for food quality and safety control (851 citations)
- Application of Natural Antimicrobials for Food Preservation (464 citations)
- Recent technological advances for the determination of food authenticity (389 citations)
What are the main themes of his work throughout his whole career to date?
His scientific interests lie mostly in Food science, Partial least squares regression, Analytical chemistry, Hyperspectral imaging and Chromatography.
His studies deal with areas such as Moisture and Sonication as well as Food science.
He combines subjects such as Infrared spectroscopy and Chemometrics with his study of Partial least squares regression.
His Analytical chemistry research incorporates elements of Linear discriminant analysis, Principal component analysis and Near-infrared spectroscopy.
His Hyperspectral imaging research includes elements of Pixel and Agaricus bisporus, Mushroom.
The study incorporates disciplines such as Quality and Food industry in addition to Food quality.
He most often published in these fields:
- Food science (29.58%)
- Partial least squares regression (15.14%)
- Analytical chemistry (14.08%)
What were the highlights of his more recent work (between 2016-2021)?
- Partial least squares regression (15.14%)
- Food science (29.58%)
- Chemometrics (9.86%)
In recent papers he was focusing on the following fields of study:
Partial least squares regression, Food science, Chemometrics, Analytical chemistry and Process analytical technology are his primary areas of study.
The Partial least squares regression study combines topics in areas such as Cross-validation, Longissimus dorsi muscle and Raman spectroscopy.
His Food quality study in the realm of Food science interacts with subjects such as Kinetic model.
His work deals with themes such as Carbohydrase and Hyperspectral imaging, which intersect with Chemometrics.
As a member of one scientific family, Colm P. O'Donnell mostly works in the field of Hyperspectral imaging, focusing on Near-infrared spectroscopy and, on occasion, Texture.
His studies deal with areas such as DPPH, Mean squared error, Laser-induced breakdown spectroscopy, Regression analysis and Calibration as well as Analytical chemistry.
Between 2016 and 2021, his most popular works were:
- Ultrasound technology for food fermentation applications. (109 citations)
- Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum. (55 citations)
- Frenotomy for tongue-tie in newborn infants (41 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
Colm P. O'Donnell focuses on Ultrasound, Chromatography, Food processing, Food industry and Process engineering.
Colm P. O'Donnell works mostly in the field of Ultrasound, limiting it down to topics relating to Ultrasound assisted and, in certain cases, Biochemical engineering, Ultrasonic sensor, Ultrasonic technology, Microbial inactivation and Waste management, as a part of the same area of interest.
His specific area of interest is Chromatography, where Colm P. O'Donnell studies Extraction.
His Food processing research integrates issues from Market share, Absorptive capacity, Industrial organization and Commercialization.
His research in Process engineering intersects with topics in Coagulation, Fermentation, Low frequency ultrasound, Syneresis and Process analytical technology.
His research in Partial least squares regression tackles topics such as Skimmed milk which are related to areas like Raman spectroscopy.
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