F
Francis Butler
Researcher at University College Dublin
Publications - 195
Citations - 6304
Francis Butler is an academic researcher from University College Dublin. The author has contributed to research in topics: Population & Risk assessment. The author has an hindex of 38, co-authored 191 publications receiving 5373 citations. Previous affiliations of Francis Butler include National University of Ireland & Teagasc.
Papers
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Journal ArticleDOI
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées.
TL;DR: In this paper, the effect of high pressure treatments and conventional thermal processing on antioxidant activity, levels of key antioxidant groups (polyphenols, ascorbic acid and anthocyanins) and the color of strawberry and blackberry purees was assessed.
Journal ArticleDOI
Incubation period of COVID-19: a rapid systematic review and meta-analysis of observational research.
Conor G. McAloon,Áine B. Collins,Kevin Hunt,Ann Barber,Andrew W. Byrne,Francis Butler,Miriam Casey,John M. Griffin,Elizabeth A. Lane,David McEvoy,Patrick Wall,Martin J. Green,Luke O’Grady,Simon J. More +13 more
TL;DR: An R Shiny app is presented that facilitates updating these estimates as new data become available and the choice of which parameter values are adopted will depend on how the information is used, the associated risks and the perceived consequences of decisions to be taken.
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Inferred duration of infectious period of SARS-CoV-2: rapid scoping review and analysis of available evidence for asymptomatic and symptomatic COVID-19 cases.
Andrew W. Byrne,David McEvoy,Áine B. Collins,Kevin Hunt,Miriam Casey,Ann Barber,Francis Butler,John Griffin,Elizabeth A. Lane,Elizabeth A. Lane,Conor G. McAloon,Kirsty K O'Brien,Patrick Wall,Kieran A. Walsh,Simon J. More +14 more
TL;DR: There were substantial variation in the estimates, and how infectious period was inferred, and available data provide a preliminary evidence base to inform models of central tendency for key parameters and variation for exploring parameter space and sensitivity analysis.
Journal ArticleDOI
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées
TL;DR: In this paper, the authors provided scientific evidence of the potential benefits of high pressure processing in comparison to thermal treatments in retaining important bioactive compounds such as antioxidants, ascorbic acid, and carotenoids.
Journal ArticleDOI
Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage
TL;DR: The effect of storage time and temperature on degradation of bioactive compounds such as ascorbic acid, anthocyanins, total phenols, color and total antioxidant capacity of strawberry jam were investigated.