| Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked … M Dermiki, N Phanphensophon, DS Mottram, L Methven Food Chemistry 141 (1), 77-83, 2013 | 226 | 2013 |
| Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging M Dermiki, A Ntzimani, A Badeka, IN Savvaidis, MG Kontominas LWT-Food Science and Technology 41 (2), 284-294, 2008 | 142 | 2008 |
| Maximising umami taste in meat using natural ingredients: Effects on chemistry, sensory perception and hedonic liking in young and old consumers M Dermiki, R Mounayar, C Suwankanit, J Scott, OB Kennedy, DS Mottram, ... Journal of the Science of Food and Agriculture 93 (13), 3312-3321, 2013 | 67 | 2013 |
| Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk K Megalemou, E Sioriki, R Lordan, M Dermiki, C Nasopoulou, I Zabetakis Heliyon 3 (1), e00227, 2017 | 50 | 2017 |
| Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant G Spigno, M Dermiki, C Pastori, F Casanova, P Jauregi Separation and Purification Technology 71 (1), 56-62, 2010 | 38 | 2010 |
| Recovery of astaxanthin using colloidal gas aphrons (CGA): A mechanistic study M Dermiki, MH Gordon, P Jauregi Separation and Purification Technology 65 (1), 54-64, 2009 | 34 | 2009 |
| Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking M Dermiki, J Prescott, LJ Sargent, J Willway, MA Gosney, L Methven Appetite 90, 108-113, 2015 | 33 | 2015 |
| The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics S Redfern, M Dermiki, S Fox, R Lordan, K Shiels, SK Saha, A Tsoupras, ... Food Research International 139, 109976, 2021 | 20 | 2021 |
| Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation and applications in the recovery of value-added food products P Jauregi, M Dermiki Separation, extraction and concentration processes in the food, beverage and …, 2013 | 17 | 2013 |
| Impact of enzymatic hydrolysis and heat inactivation on the physicochemical properties of milk protein hydrolysates A Gruppi, M Dermiki, G Spigno, RJ FitzGerald Foods 11 (4), 516, 2022 | 15 | 2022 |
| Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study B Kane, M Dermiki Teagasc, 2021 | 14* | 2021 |
| Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins MM Cermeño Aínsa, M Dermiki, T Kleekayai, L Cope, R McManus, ... Elsevier, 2021 | 14 | 2021 |
| Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50° C using Alcalase® and Neutrase®, effect of total solids and incubation time M Dermiki, RJ FitzGerald International Dairy Journal 110, 104792, 2020 | 13 | 2020 |
| The use of colloidal gas aphrons as novel downstream processing for the recovery of astaxanthin from cells of Phaffia rhodozyma M Dermiki, MH Gordon, P Jauregi Journal of Chemical Technology & Biotechnology: International Research in …, 2008 | 13 | 2008 |
| Interactions of umami with the four other basic tastes in equi-intense aqueous solutions S Wang, M Dermiki, L Methven, OB Kennedy, Q Cheng Food Quality and Preference 98, 2022 | 11 | 2022 |
| Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons in a flotation column M Dermiki, AL Bourquin, P Jauregi Biotechnology progress 26 (2), 477-487, 2010 | 11 | 2010 |
| Preference and consumption of a taste enhanced meat meal by older hospital patients: A pilot study M Dermiki, J Willway, L Sargent, J Kidman, C Anderson, OB Kennedy, ... Nutrition and Aging 2 (1), 69-75, 2014 | 8 | 2014 |
| Umami: suppressed by all other tastes but itself an enhancer of salty and sweet perception C Suwankanit, M Dermiki, OB Kennedy, L Methven Poster Presented at 10th Pangborn Sensory Science Symposium: 11–15 August 2013, 2013 | 6 | 2013 |
| Taste and Flavor Enhancement using Natural Ingredients: The Prediction and Optimization of Umami Taste in Real Food Systems L Methven, M Dermiki, C Suwankanit, OB Kennedy, DS Mottram Flavour Science, 483-486, 2014 | 4 | 2014 |
| Fish-derived functional foods and cardiovascular health: An overview of current developments and advancements NP Vidal, M Dermiki, R Lordan Functional Foods and Their Implications for Health Promotion, 303-316, 2023 | 3 | 2023 |
