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Francesco Noci
Researcher at University College Dublin
Publications - 53
Citations - 3769
Francesco Noci is an academic researcher from University College Dublin. The author has contributed to research in topics: Conjugated linoleic acid & Orange juice. The author has an hindex of 34, co-authored 49 publications receiving 3248 citations. Previous affiliations of Francesco Noci include Teagasc & Galway-Mayo Institute of Technology.
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Journal ArticleDOI
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
Ashish Rawson,Ankit Patras,Brijesh K. Tiwari,Francesco Noci,Tatiana Koutchma,Nigel P. Brunton +5 more
TL;DR: This review summarizes the recent application of both thermal and non-thermal processing technologies on bioactive content of exotic fruits and their products and discusses the impact of processing conditions on the stability of bioactive compounds in exotic fruits.
Journal ArticleDOI
Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice
Francesco Noci,Joerg Riener,M. Walkling-Ribeiro,Denis A. Cronin,Desmond J. Morgan,James G. Lyng +5 more
TL;DR: In this article, the influence of ultraviolet irradiation (UV) and pulsed electric fields (PEF) on microbial inactivation, selected quality attributes (colour, pH, Brix, non-enzymatic browning index (NEBI) and enzymatic activity (polyphenol oxidase (PPO) and peroxidase (POD)) of fresh apple juice was investigated.
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The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: influence of the duration of grazing.
TL;DR: It is concluded that muscle fat and SAT fatty acid profile was improved from a human health perspective by pasture feeding, and that this improvement depended on the duration of grazing.
Journal ArticleDOI
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
Irene M. Caminiti,Francesco Noci,A. Muñoz,Paul Whyte,Desmond J. Morgan,Denis A. Cronin,James G. Lyng +6 more
TL;DR: A blend of apple and cranberry juice was processed by a combination of a light-based technology (ultra light) as mentioned in this paper, which was used to extract the apple seeds from the cranberry leaves.
Journal ArticleDOI
The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice
Irene M. Caminiti,I. Palgan,A. Muñoz,Francesco Noci,Paul Whyte,Desmond J. Morgan,Denis A. Cronin,James G. Lyng +7 more
TL;DR: In this paper, reconstituted apple juice was exposed to UV light in a continuous laboratory scale system at energy dosages ranging from 2.66 to 53.10 by changing the exposure time.