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Food Science & Nutrition|March 8, 2017
Effect of different salt and fat levels on the physicochemical properties and sensory quality of black puddingSusann Fellendorf, Maurice G O'Sullivan, Joseph P KerryMeat Science|January 31, 2015
Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white puddingSusann Fellendorf, Maurice G O'Sullivan, Joseph P KerryMeat Science|November 24, 2015
Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddingsSusann Fellendorf, Maurice G O'Sullivan, Joseph P KerryJournal of the Science of Food and Agriculture|August 22, 2013
Future development, innovation and promotion of European unique food: an interdisciplinary research framework perspectiveDerek V Byrne, Sandra S Waehrens, Maurice G O'SullivanMeat Science|December 3, 2014
Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer qualityMaurice G O'Sullivan, Sandrine Le Floch, Joseph P KerryFood Chemistry|December 24, 2013
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat productsBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.Meat Science|March 4, 2014
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.Foods (Basel, Switzerland)|August 14, 2025
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish MarketFarhan Ali, James A O'Mahony, Maurice G O'Sullivan, et al.Antioxidants (Basel, Switzerland)|April 25, 2020
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During StorageHolly J Clarke, Maurice G O'Sullivan, Joseph P Kerry, et al.Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.Pageof 5