| Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products G Barone, SR Yazdi, SK Lillevang, L Ahrné Comprehensive reviews in food science and food safety 20 (6), 5616-5640, 2021 | 28 | 2021 |
| Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin G Barone, C Moloney, J O’Regan, AL Kelly, JA O’Mahony Journal of Food Composition and Analysis 92, 103546, 2020 | 26 | 2020 |
| Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in α-lactalbumin G Barone, J O'Regan, JA O'Mahony Journal of Food Engineering 255, 41-49, 2019 | 19 | 2019 |
| Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin G Barone, C Moloney, J O'Regan, AL Kelly, JA O'Mahony Food chemistry 317, 126412, 2020 | 17 | 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 |
| Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review G Barone, J O'Regan, AL Kelly, JA O'Mahony Comprehensive Reviews in Food Science and Food Safety 21 (2), 1254-1274, 2022 | 13 | 2022 |
| Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts G Barone, J O'Regan, AL Kelly, JA O'Mahony International Dairy Journal 117, 104951, 2021 | 13 | 2021 |
| Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions G Barone, J O'Regan, AL Kelly, JA O'Mahony Journal of Food Engineering 292, 110213, 2021 | 10 | 2021 |
| Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional products TC France, G Barone, J O’Regan, AL Kelly, JA O’Mahony Colloids and Surfaces B: Biointerfaces 194, 111125, 2020 | 10 | 2020 |
| Temperature effects on calcium partition kinetics in pasteurised skim milk during storage Y Jiang, G Barone, V Rauh, SK Lillevang, LH Skibsted, L Ahrné International Dairy Journal 137, 105518, 2023 | 7 | 2023 |
| Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition BML Genet, GE Sedó Molina, AP Wätjen, G Barone, K Albersten, ... Fermentation 9 (7), 667, 2023 | 6 | 2023 |
| The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels AK Laursen, TP Czaja, TAM Rovers, R Ipsen, G Barone, L Ahrné International Dairy Journal 141, 105611, 2023 | 4 | 2023 |
| Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams Y Qu, S Barjon, LH Skibsted, G Barone, L Ahrné International Journal of Dairy Technology 76 (3), 597-606, 2023 | 2 | 2023 |
| Influence of ionic strength and temperature on mineral and protein partitioning of skim milk G Barone, F Cirrincione, Y Jiang, V Rauh, SK Lillevang, MF Caboni, ... International Dairy Journal 147, 105764, 2023 | 1 | 2023 |
| Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters P Tsermoula, G Barone, JA O'Mahony International Dairy Journal 157, 106005, 2024 | | 2024 |
| The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams Y Jiang, V Rauh, SK Lillevang, LH Skibsted, F Lipnizki, G Barone, L Ahrné International Journal of Dairy Technology, 2024 | | 2024 |
| Whey-based nutritional compositions fortified with calcium G Barone, AL Kelly, JA O'mahony, J O'regan US Patent App. 17/753,764, 2022 | | 2022 |
| Strategies for fortifying dairy protein-based formulated nutritional products with calcium G Barone University College Cork, 2019 | | 2019 |
| Minerals Content and Physicochemical Properties of Skim Milk Retentates and Permeates During Ultrafiltration at Different Temperatures G Barone, S Guadagnucci, V Rauh, SK Lillevang, MF Caboni, L Ahrne Available at SSRN 4895904, 0 | | |
