Research output per year
Research output per year
Personal profile
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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Dive into the research topics where Laura Nyhan is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake
Halm, J., Caliskan, C., Nyhan, L., Rosenberger, A., Sahin, A. W., Zannini, E. & Arendt, E. K., Jun 2025, In: Applied Food Research. 5, 1, 101009.Research output: Contribution to journal › Article › peer-review
Open Access -
Bridging the Gap: Techno-functional and nutritional evaluation of rapeseed and legume proteins for dairy alternatives
Caliskan, C., Nyhan, L., Halm, J., Feng, S., Hernández-Olivas, E., Brodkorb, A., Zannini, E. & Arendt, E., Dec 2025, In: Applied Food Research. 5, 2, 101450.Research output: Contribution to journal › Article › peer-review
Open Access -
Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system
Sempio, R., Nyhan, L., Zannini, E., Walter, J. & Arendt, E. K., Oct 2025, In: Innovative Food Science and Emerging Technologies. 105, 104196.Research output: Contribution to journal › Article › peer-review
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Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties
Ahern, N., Boeck, T., Ressa, A., Nyhan, L., Arendt, E. K., Sanchez, R., O'Riordan, P., Münch, S. & Sahin, A. W., Jun 2025, In: Innovative Food Science and Emerging Technologies. 102, 103999.Research output: Contribution to journal › Article › peer-review
Open Access -
Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake
Sempio, R., Nyhan, L., Sahin, A. W., Zannini, E., Walter, J. & Arendt, E. K., Jun 2025, In: Applied Food Research. 5, 1, 100737.Research output: Contribution to journal › Article › peer-review
Open Access
Press/Media
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Reports Summarize Food Research Research from University College Cork (Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits)
Zannini, E., Nyhan, L., Sahin, A., Walter, J., Segura Godoy, C. & Arendt, E.
31/07/24
1 item of Media coverage
Press/Media
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Recent Findings from University College Cork Has Provided New Information about Plant Proteins (Dynamic In-vitro System Indicates Good Digestibility Characteristics for Novel Upcycled Plant Protein; Correlation To Techno-functional Properties)
Nyhan, L., Sahin, A. & Arendt, E.
22/03/24
1 item of Media coverage
Press/Media
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New Fermentation Research Findings from University College Cork Described (Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast)
Zannini, E., Nyhan, L., Sahin, A. & Arendt, E.
18/03/24
1 item of Media coverage
Press/Media
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Study Findings on Fermentation Research Reported by Researchers at University College Cork (Lactic Acid Fermentation as a Valorising Agent for Brewer's Spent Yeast-Improving the Sensory Quality and Nutritional Potential)
Zannini, E., Nyhan, L., Sahin, A. & Arendt, E.
9/02/24
1 item of Media coverage
Press/Media