Mark Traynor
Mark Traynor
Verifierad e-postadress på auburn.edu
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Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil
MP Traynor, R Burke, JM Frias, E Gaston, C Barry-Ryan
International Food Research Journal 20 (5), 2173, 2013
502013
Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana
MP Traynor, R Burke, MG O'Sullivan, JA Hannon, C Barry-Ryan
Food research international 54 (1), 569-577, 2013
212013
Molecular gastronomy in Ireland
J Valverde, R Burke, MP Traynor
Journal of culinary science & technology 9 (4), 205-211, 2011
172011
Utilizing trade market analysis to identify the economic impact of a multiday special event in Miami Beach, Florida
E Beckman, M Traynor
Tourism Economics 25 (2), 253-273, 2019
72019
Innovative food product development using molecular gastronomy: A focus on flavour and sensory evaluation
M Traynor
Technological University Dublin, 2013
72013
Exploring attitudes and reactions to unfamiliar food pairings: An examination of the underlying motivations and the impact of culinary education
M Traynor, A Moreo, L Cain, R Burke, C Barry-Ryan
Journal of Culinary Science & Technology 19 (2), 115-137, 2021
62021
The development of molecular gastronomy as a subject discipline at the dublin institute of technology
R Burke, P Danaher, M Traynor
52012
Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation–reduction potential, color, and sensory attributes
M Traynor, I Ahmad
Journal of food science and technology 55 (12), 4859-4866, 2018
42018
Expanding the Restaurant Value Chain through Digital Delivery: A Significant Disruptor in the US Restaurant Industry
M Traynor, A Moreo, S O'Neill
22020
Investigating the factors that impact the selection of technical ingredients in food manufacturing: A mixed-methods study
M Traynor, DS Martin, I Ahmad, M Alonso Jr
Journal of Culinary Science & Technology 19 (3), 268-283, 2021
12021
Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion
M Traynor, R Burke, N Brunton, C Barry-Ryan
Journal of culinary science & technology 10 (3), 223-238, 2012
12012
Baking: Sourdough Bread
M Traynor, I Ahmad
Handbook of Molecular Gastronomy, 57-61, 2021
2021
Shooting for the stars: the case of an elite chef
M Traynor, L Cain, A Moreo
Journal of Foodservice Business Research, 1-19, 2021
2021
Contracting school meals in a rural Florida district
M Traynor, C Chen, M Kitterlin
International Hospitality Review, 2019
2019
Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil
E Gaston, R Burke, C Barry-Ryan, MP Traynor, JM Frías
2013
A Pilot Investigation into Measuring the Gap between Restaurant Industry Interests and Academic Research using Natural Language Processing
K Srivastava, A Moreo, S Beldona, M Traynor, M Finlayson, M Alonso Jr
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Artiklar 1–16