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Foods (Basel, Switzerland)|May 27, 2023
Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer PerspectivesElena S Inguglia, Zuo Song, Joseph P Kerry, et al.
Foods (Basel, Switzerland)|October 23, 2021
Oxidative Quality of Dairy Powders: Influencing Factors and AnalysisHolly J Clarke, William P McCarthy, Maurice G O'Sullivan, et al.
Food Chemistry|May 6, 2019
Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodologyHolly J Clarke, David T Mannion, Maurice G O'Sullivan, et al.
Meat Science|February 12, 2018
Salt content and minimum acceptable levels in whole-muscle cured meat productsGonzalo Delgado-Pando, Estelle Fischer, Paul Allen, et al.
The Journal of Dairy Research|August 19, 2022
The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powderZeng Cheng, David T Mannion, Maurice G O'Sullivan, et al.
Frontiers in Nutrition|April 1, 2022
The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine MilkHolly J Clarke, Ellen Fitzpatrick, Deirdre Hennessy, et al.
Foods (Basel, Switzerland)|September 28, 2021
Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk PowderZeng Cheng, David T Mannion, Maurice G O'Sullivan, et al.
Foods (Basel, Switzerland)|April 27, 2024
Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional ResponseArtur Głuchowski, Emily Crofton, Elena S Inguglia, et al.
Foods (Basel, Switzerland)|February 3, 2021
The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical AnalysisAislinn M Richardson, Andrey A Tyuftin, Kieran N Kilcawley, et al.
Foods (Basel, Switzerland)|August 27, 2021
Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by ConsumersMaurice G O'Sullivan, Ciara M O'Neill, Stephen Conroy, et al.
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