G
Gerard Downey
Researcher at Teagasc
Publications - 153
Citations - 9137
Gerard Downey is an academic researcher from Teagasc. The author has contributed to research in topics: Partial least squares regression & Hyperspectral imaging. The author has an hindex of 50, co-authored 153 publications receiving 8216 citations. Previous affiliations of Gerard Downey include University of South Wales & Norwich Research Park.
Papers
More filters
Journal ArticleDOI
Hyperspectral imaging – an emerging process analytical tool for food quality and safety control
TL;DR: HSI equipment, image acquisition and processing are described; current limitations and likely future applications are discussed; and recent advances in the application of HSI to food safety and quality assessment are reviewed.
Journal ArticleDOI
Recent technological advances for the determination of food authenticity
TL;DR: In this article, the relative potential of various technologies for the confirmation of food authenticity and quality are discussed in terms of their potential ease of application in an industrial setting, and the use of specific techniques with chemometric analysis for the classification of food samples based on quality attributes is also included in this review.
Journal ArticleDOI
Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review
TL;DR: While it is true that near-infrared (NIR) spectroscopy has achieved greater uptake by the food industry, reported applications of MIR in this sector have increased over the past decade or more.
Journal ArticleDOI
Breaking with trends in pre-processing?
Jasper Engel,Jan Gerretzen,Ewa Szymańska,Jeroen J. Jansen,Gerard Downey,Lionel Blanchet,Lionel Blanchet,Lutgarde M. C. Buydens +7 more
TL;DR: It is shown that breaking with current trends in pre-processing is essential, as all selection approaches have serious drawbacks and cannot be properly used.
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.