Yvonne C. O’Callaghan

Mild-to-moderate iodine deficiency among pregnant women in Ireland: data from a large prospective pregnancy cohort Open

Lisa Kelliher, Máiréad Kiely, John Browne, Yvonne C. O’Callaghan, Áine Hennessy · 2025

Purpose Adequate maternal iodine status is essential for healthy foetal brain development. There are no current data on maternal iodine status in Ireland. The aim of this study was to conduct the first large-scale assessment of maternal io…

Low Iodine Status in a Large Pregnancy Cohort in Ireland Open

Lisa Kelliher, Máiréad Kiely, Jillian R. Brown, Yvonne C. O’Callaghan, Áine Hennessy · 2023

Background: Iodine is an essential component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3), which are required for brain development [...]

Low Maternal Iodine Status in Early Pregnancy Is Associated with Cognitive and Language Delays at 24 Months in Non-Users of Nutritional Supplements Open

Áine Hennessy, Lisa Kelliher, Yvonne C. O’Callaghan, Jillian R. Brown, Deirdre M. Murray , et al. · 2023

Background: Severe maternal iodine deficiency has profound consequences for the developing brain; however, the impact of mild to moderate deficiency is less clear, and findings from observational studies have been mixed. Aim: The purpose o…

The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages Open

Tessa M. van de Langerijt, Yvonne C. O’Callaghan, Katerina Tzima, Alice Lucey, Nora M. O’Brien , et al. · 2023

This study aimed to determine whether the fat and protein content in dairy‐fruit blends prepared using full‐fat, semi‐skimmed, skimmed or high‐protein milk in combination with freeze‐dried blackberry puree influenced the bioaccessibility a…

Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends Open

Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Thomas P. O’Connor, Timothy P. Guinee · 2019

Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer accept…

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties Open

Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom O’Connor, Timothy P. Guinee · 2019

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C…

Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages Open

Siobhan M. O'Sullivan, Yvonne C. O’Callaghan, Martina B. O’Keeffe, Richard J. Fitzgerald, Nora M. O’Brien · 2018

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution Open

Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom O’Connor, Timothy P. Guinee · 2018

Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 3…

PURIFICATION AND IDENTIFICATION OF ANTIOXIDANT PEPTIDES FROM GELATIN HYDROLYSATES OF UNICORN LEATHERJACKET SKIN Open

Supatra Karnjanapratum, Soottawat Benjakul, Yvonne C. O’Callaghan, Martina B. O’Keeffe, Richard J. Fitzgerald , et al. · 2016

Antioxidant peptides from a gelatin hydrolysate of unicorn leatherjacket skin prepared using a partially purified glycyl endopeptidase were purified using Sephadex G-25 gel filtration, DEAE-cellulose anion-exchange and reverse phase high-p…

In vitro cellular bioactivities of Maillard reaction products from sugar-gelatin hydrolysate of unicorn leatherjacket skin system Open

Supatra Karnjanapratum, Yvonne C. O’Callaghan, Soottawat Benjakul, Nora M. O’Brien · 2016

Effect of enzyme-extracted brewers’ spent grain protein hydrolysates on inflammatory response in cells associated with atherosclerosis Open

Daragh Crowley, Yvonne C. O’Callaghan, Alan Connolly, Richard J. Fitzgerald, Nora M. O’Brien · 2016