Gallagher, E.

Polyphenol Composition and in Vitro Antioxidant Activity of Amaranth, Quinoa Buckwheat and Wheat as Affected by Sprouting and Baking

Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010) · Food Chemistry

Seed and Plant BiochemistryPhytochemicals and Antioxidant Activities

Cited by 736

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology

Seed and Plant BiochemistryCeliac Disease Research and Management

Cited by 688

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2009) · International Journal of Food Sciences and Nutrition

Seed and Plant BiochemistryCeliac Disease Research and Management

Cited by 395

Isolation and Characterization of Bioactive Pro-Peptides with in Vitro Renin Inhibitory Activities from the Macroalga Palmaria palmata

Fitzgerald, C., Mora-Soler, L., Gallagher, E., O’Connor, P., Prieto, J., Soler-Vila, A., & Hayes, M. (2012) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesSeaweed-derived Bioactive Compounds

Cited by 177

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Millar, K. A., Barry-Ryan, C., Burke, R., McCarthy, S., & Gallagher, E. (2019) · Innovative Food Science & Emerging Technologies

Food composition and propertiesSeed and Plant Biochemistry

Cited by 125