| Composition, physicochemical and sensorial properties of commercial plant-based yogurts N Grasso, L Alonso-Miravalles, JA O’Mahony Foods 9 (3), 252, 2020 | 195 | 2020 |
| Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients L Alonso-Miravalles, JA O’Mahony Foods 7 (5), 73, 2018 | 110 | 2018 |
| Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils L Alonso-Miravalles, S Jeske, J Bez, A Detzel, M Busch, M Krueger, ... European Food Research and Technology 245, 1855-1869, 2019 | 79 | 2019 |
| Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates MV Calvo, MC Martín-Hernández, A García-Serrano, MP Castro-Gómez, ... Journal of Food Composition and Analysis 86, 103386, 2020 | 47 | 2020 |
| Physical and flow properties of pseudocereal-based protein-rich ingredient powders L Alonso-Miravalles, E Zannini, J Bez, EK Arendt, JA O'Mahony Journal of Food Engineering 281, 109973, 2020 | 21 | 2020 |
| Composition, morphology and pasting properties of Orchis anatolica tuber gum B Bulut-Solak, L Alonso-Miravalles, JA O'Mahony Food Hydrocolloids 69, 483-490, 2017 | 19 | 2017 |
| Thermal and mineral sensitivity of oil-in-water emulsions stabilised using lentil proteins L Alonso-Miravalles, E Zannini, J Bez, EK Arendt, JA O’Mahony Foods 9 (4), 453, 2020 | 15 | 2020 |
| Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder L Alonso‐Miravalles, G Barone, D Waldron, J Bez, MS Joehnke, ... Journal of the Science of Food and Agriculture 102 (12), 5044-5054, 2022 | 13 | 2022 |
| Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends L Alonso‐Miravalles, E Zannini, J Bez, EK Arendt, JA O'Mahony Journal of the Science of Food and Agriculture 102 (12), 5077-5085, 2022 | 7 | 2022 |
| Physicochemical characterisation of plant-based protein ingredients for the development of infant nutritional formulations L Alonso-Miravalles University College Cork, 2020 | 2 | 2020 |
| Infant Formulae: Ingredient Selection, Manufacturing Technology, Innovation, Challenges and Opportunities N MALTERRE, LM ALONSO-MIRAVALLES, JA O’MAHONY Milk and Dairy Products: Some Challenges for the Dairy Industry, 1, 2024 | | 2024 |
