School of Science, ATU Galway City: Recent submissions
Now showing items 21-40 of 117
-
Developing Creativity in Computer Science Initial Teacher Education through Design Thinking
(ACM, 2020-09-03)Design thinking is a valuable component in teacher education enabling the development of creativity amongst the cohort. Studies have been developed to capture the effects of discipline specific design thinking, however ... -
Adding value to under-utilised fish roe in Ireland: a comparison of physico-chemical and sensory characteristics of salted air-dried roe from Irish pollock (Pollachius pollachius) with commercial mullet and cod roe products (Mugil cephalus and Gadus morhua).
(2019)In Ireland, fish roe is generally either discarded at sea or processed as low-value fishmeal. The aim of this study was to establish the feasibility of developing a fish roe product to add value to this currently underutilised ... -
The Synthesis and Characterisation of Reactive MALDI Matrices for Mass Spectrometry Imaging of Steroids
(Galway-Mayo Institute of Technology, 2019-08)Matrix assisted laser desorption ionisation (MALDI) mass spectrometry imaging (MSI) is an analytical technique for molecular spatial distribution imaging which presents unique advantages over existing 3D imagine techniques ... -
Using computer vision and deep neural networks to analyse recursive data structures
(Galway-Mayo Institute of Technology, 2019-06-15)Recursive data structures are fundamental to the solution of many problems in computer science. In particular, recursive structures based on graph theory have been successfully applied to a diverse range of problems including ... -
A Systematic Review of the Impact of Multi-Strategy Nutrition Education Programs on Health and Nutrition of Adolescents
(Journal of Nutrition Education and Behavior, Volume 48, Issue 9, 2016,, 2016-10)Objective: To update evidence on the impact of multi-strategy nutrition education interventions on adolescents’ health and nutrition outcomes and behaviors. Design: Systematic review of randomized controlled studies of ... -
Applying an extended Theory of Planned Behaviour to 2 predict breakfast consumption in adolescents
(European Journal of Clinical Nutrition 71(5), 2016-10)Background/Objectives: Breakfast skipping increases during adolescence and is associated with lower levels of physical activity and weight gain. Theory-based interventions promoting breakfast consumption in adolescents ... -
A Systematic Review of the Impact of Multi-Strategy Nutrition Education Programs on Health and Nutrition of Adolescents
(Systematic Review, 2016-10)Objective: To update evidence on the impact of multi-strategy nutrition education interventions on adolescents’ health and nutrition outcomes and behaviors. Design: Systematic review of randomized controlled studies of ... -
Effect of cooking on polyphenol bioaccessibility and digestibility of porridge oats.
(Proceedings of The Nutrition Society, 2012-01) -
Oxidised Products of Cholesterol: Their Role in Apoptosis.
(Current Nutrition & Food Science, 2005-01)Oxysterols are oxygenated derivatives of cholesterol that may be formed endogenously or absorbed from the diet and are particularly found in highly processed foods of animal origin. These compounds elicit a range of ... -
Associations between breakfast consumption, attitudes towards breakfast and physical activity in adolescents
(Proceedings of The Nutrition Society, 2015-01) -
Do marine algal polyphenols have antidiabetic, antihyperlipidemic or anti-inflammatory effects in humans? A systematic review.
(Critical Reviews in Food Science and Nutrition, 2017-04)Cardiovascular disease and type 2 diabetes are leading causes of morbidity and mortality globally. Marine algal polyphenols have potential to reduce the risk of these conditions, however, little is known about their ... -
An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols
(Critical Reviews in Food Science and Nutrition, 2016-11)Marine macroalgae are gaining recognition among the scientific community as a significant source of functional food ingredients. Due to the harsh environments in which macroalgae survive, they produce unique bioactive ... -
Oxidative stress and inflammation interactions in human obesity
(Journal of physiology and biochemistry, 2012-02)Obesity is often characterized by increased oxidative stress and exacerbated inflammatory outcomes accompanying infiltration of immune cells in adipocytes. The oxidative stress machinery and inflammatory signaling are ... -
Diet and the risk of unipolar depression in adults: systematic review of cohort studies.
(Journal of Human Nutrition and Dietetics, 2012-10)Background: Nutrition may be a risk factor for unipolar depression. We aimed to review the association between dietary variables and the risk of depression. Methods: Fifteen databases were searched up to May 2010. Only ... -
Algal-oil supplements are a viable alternative to fish-oil supplements in terms of docosahexaenoic acid (22:6n-3; DHA)
(Proceedings of The Nutrition Society, 2013-01) -
A comparison of indirect calorimeters' measures of resting metabolic rate.
(Proceedings of The Nutrition Society, 2013-01) -
The effect of dietary interventions and nutritional supplementation on bone mineral density in otherwise healthy adults with osteopenia: A systematic review
(Nutrition Bulletin, 2016-06)There are many health and economic consequences for patients with osteopenia, the precursor to osteoporosis. A range of treatments may provide positive outcomes for otherwise healthy adults, including dietary and exercise ... -
Phlorotannins and Macroalgal Polyphenols: Potential As Functional Food Ingredients and Role in Health Promotion
(Springer, Singapore, 2018-01)Marine macroalgae are rapidly gaining recognition as a source of functional ingredients that can be used to promote health and prevent disease. There is accumulating evidence from in vitro studies, animal models, and ... -
Fat saturation has no effect on glycaemic or satiety response to a high GI carbohydrate meal in healthy women
(Proceedings of The Nutrition Society, 2015-01)Elevated dietary intake of processed, high glycaemic index (GI) carbohydrates is associated with an increased risk of developingchronic diseases such as type 2 diabetes, cardiovascular disease, obesity and cancer(1,2). The ...
