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 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.
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.
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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Hyperspectral imaging – an emerging process analytical tool for food quality and safety control
A.A. Gowen;C.P. O'Donnell;P.J. Cullen;G. Downey.
Trends in Food Science and Technology (2007)
Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari;Vasilis P. Valdramidis;Colm P. O’ Donnell;Kasiviswanathan Muthukumarappan;Kasiviswanathan Muthukumarappan.
Journal of Agricultural and Food Chemistry (2009)
Recent technological advances for the determination of food authenticity
Linda M. Reid;Colm P. O'Donnell;Gerard Downey.
Trends in Food Science and Technology (2006)
Effect of ultrasonic processing on food enzymes of industrial importance
C.P. O’Donnell;B.K. Tiwari;P. Bourke;P.J. Cullen.
Trends in Food Science and Technology (2010)
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
A. O. Adekunte;Brijesh Tiwari;P. J. Cullen;Amalia Scannell.
Food Chemistry (2010)
Application of novel extraction technologies for bioactives from marine algae.
Shekhar U Kadam;Brijesh K Tiwari;Colm P O'Donnell.
Journal of Agricultural and Food Chemistry (2013)
Applications of cold plasma technology in food packaging
Shashi Pankaj;C. Bueno-Ferrer;N. Misra;V. Milosavljević;V. Milosavljević.
Trends in Food Science and Technology (2014)
Recent applications of Chemical Imaging to pharmaceutical process monitoring and quality control.
A.A. Gowen;C.P. O'Donnell;P.J. Cullen;Steven Bell.
European Journal of Pharmaceutics and Biopharmaceutics (2008)
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
B.K. Tiwari;C.P. O'Donnell;P.J. Cullen.
Trends in Food Science and Technology (2009)
Effect of ultrasound processing on anthocyanins and color of red grape juice
B.K. Tiwari;A. Patras;N. Brunton;P.J. Cullen.
Ultrasonics Sonochemistry (2010)
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