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Journal of the Science of Food and Agriculture|August 14, 2020
A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extractsElena Garicano Vilar, Maurice G O'Sullivan, Joseph P Kerry, 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.
Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|April 27, 2010
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meatSalma M Yusop, Maurice G O'Sullivan, John F Kerry, et al.
Meat Science|July 13, 2012
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurtersBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Critical Reviews in Food Science and Nutrition|January 23, 2019
Factors influencing the sensory perception of reformulated baked confectionary productsEmer C Garvey, Maurice G O'Sullivan, Joseph P Kerry, et al.
Meat Science|October 2, 2012
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausagesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|May 20, 2019
Optimising the acceptability of reduced-salt ham with flavourings using a mixture designGonzalo Delgado-Pando, Paul Allen, Joe P Kerry, et al.
Foods (Basel, Switzerland)|March 14, 2018
Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production SystemsKieran N Kilcawley, Hope Faulkner, Holly J Clarke, et al.
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