Fiber optic measurement techniques

por Hui, Rongqing, O'Sullivan, Maurice S
Publicado 2009

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

por Fellendorf, Susann, O'Sullivan, Maurice G., Kerry, Joseph P.
Publicado 2016

Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Des...

por Hempel, Andreas W., O’Sullivan, Maurice G., Papkovsky, Dmitri B., Kerry, Joseph P.
Publicado 2013

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

por Clarke, Holly J., O’Sullivan, Maurice G., Kerry, Joseph P., Kilcawley, Kieran N.
Publicado 2020

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

por Inguglia, Elena S., Song, Zuo, Kerry, Joseph P., O’Sullivan, Maurice G., Hamill, Ruth M.
Publicado 2023

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

por Kilcawley, Kieran N., Faulkner, Hope, Clarke, Holly J., O’Sullivan, Maurice G., Kerry, Joseph P.
Publicado 2018

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

por Cheng, Zeng, Mannion, David T., O’Sullivan, Maurice G., Miao, Song, Kerry, Joseph P., Kilcawley, Kieran N.
Publicado 2021

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

por Clarke, Holly J., McCarthy, William P., O’Sullivan, Maurice G., Kerry, Joseph P., Kilcawley, Kieran N.
Publicado 2021

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

por Clarke, Holly J., Fitzpatrick, Ellen, Hennessy, Deirdre, O'Sullivan, Maurice G., Kerry, Joseph P., Kilcawley, Kieran N.
Publicado 2022

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 Analysis

por Richardson, Aislinn M., Tyuftin, Andrey A., Kilcawley, Kieran N., Gallagher, Eimear, O’Sullivan, Maurice G., Kerry, Joseph P.
Publicado 2021

Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

por Stefanovic, Ewelina, Kilcawley, Kieran N., Roces, Clara, Rea, Mary C., O'Sullivan, Maurice, Sheehan, Jeremiah J., McAuliffe, Olivia
Publicado 2018

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 Consumers

por O’Sullivan, Maurice G., O’Neill, Ciara M., Conroy, Stephen, Judge, Michelle J., Crofton, Emily C., Berry, Donagh P.
Publicado 2021

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

por Walsh, Aaron M., Crispie, Fiona, Kilcawley, Kieran, O’Sullivan, Orla, O’Sullivan, Maurice G., Claesson, Marcus J., Cotter, Paul D.
Publicado 2016

Correction for Walsh et al., Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

por Walsh, Aaron M., Crispie, Fiona, Kilcawley, Kieran, O’Sullivan, Orla, O’Sullivan, Maurice G., Claesson, Marcus J., Cotter, Paul D.
Publicado 2017

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

por Mohammed, Halimah O., O’Grady, Michael N., O’Sullivan, Maurice G., Hamill, Ruth M., Kilcawley, Kieran N., Kerry, Joseph P.
Publicado 2021

Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

por Mohammed, Halimah O., O’Grady, Michael N., O’Sullivan, Maurice G., Hamill, Ruth M., Kilcawley, Kieran N., Kerry, Joseph P.
Publicado 2022

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

por Clarke, Holly J., Griffin, Carol, Rai, Dilip K., O’Callaghan, Tom F., O’Sullivan, Maurice G., Kerry, Joseph P., Kilcawley, Kieran N.
Publicado 2019

A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

por C. Garvey, Emer, Sander, Thorsten, O’Callaghan, Tom F., Drake, MaryAnne, Fox, Shelley, G. O’Sullivan, Maurice, Kerry, Joseph P., Kilcawley, Kieran N.
Publicado 2020

The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation

por Moloney, Aidan P., Wilson, Shannon S., Siphambili, Sibhekiso, Moran, Lara, O’Riordan, Edward G., O’Sullivan, Maurice G., Kerry, Joseph P., Monahan, Frank J., McGee, Mark
Publicado 2022

Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

por Moran, Lara, Wilson, Shannon S., McElhinney, Cormac K., Monahan, Frank J., McGee, Mark, O’Sullivan, Maurice G., O’Riordan, Edward G., Kerry, Joseph P., Moloney, Aidan P.
Publicado 2019