Hasil Pencarian - Maurice G. O’Sullivan

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  1. 1
    Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

    Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage oleh Holly J. Clarke, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley

    Diterbitkan 2020-04-01
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  2. 2
    The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)

    The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame) oleh Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Joseph P. Kerry

    Diterbitkan 2024-09-01
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  3. 3
    Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

    Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives oleh Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan, Ruth M. Hamill

    Diterbitkan 2023-05-01
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  4. 4
    Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

    Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems oleh Kieran N. Kilcawley, Hope Faulkner, Holly J. Clarke, Maurice G. O’Sullivan, Joseph P. Kerry

    Diterbitkan 2018-03-01
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  5. 5
    Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

    Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder oleh Zeng Cheng, David T. Mannion, Maurice G. O’Sullivan, Song Miao, Joseph P. Kerry, Kieran N. Kilcawley

    Diterbitkan 2021-09-01
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  6. 6
    Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

    Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response oleh Artur Głuchowski, Emily Crofton, Elena S. Inguglia, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill

    Diterbitkan 2024-04-01
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  7. 7
    Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

    Oxidative Quality of Dairy Powders: Influencing Factors and Analysis oleh Holly J. Clarke, William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley

    Diterbitkan 2021-09-01
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  8. 8
    Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

    Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers oleh Artur Głuchowski, Emily Crofton, Limin M. Baby, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill

    Diterbitkan 2023-10-01
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  9. 9
    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

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

    Diterbitkan 2021-01-01
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  10. 10
    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

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

    Diterbitkan 2021-08-01
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  11. 11
    Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

    Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages oleh Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

    Diterbitkan 2022-05-01
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  12. 12
    Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

    Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir oleh Aaron M. Walsh, Fiona Crispie, Kieran Kilcawley, Orla O’Sullivan, Maurice G. O’Sullivan, Marcus J. Claesson, Paul D. Cotter

    Diterbitkan 2016-10-01
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  13. 13
    Correction for Walsh et al., Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

    Correction for Walsh et al., Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir oleh Aaron M. Walsh, Fiona Crispie, Kieran Kilcawley, Orla O’Sullivan, Maurice G. O’Sullivan, Marcus J. Claesson, Paul D. Cotter

    Diterbitkan 2017-02-01
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  14. 14
    An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

    An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species oleh Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

    Diterbitkan 2021-11-01
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  15. 15
    The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

    The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk oleh Holly J. Clarke, Holly J. Clarke, Ellen Fitzpatrick, Deirdre Hennessy, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley, Kieran N. Kilcawley

    Diterbitkan 2022-03-01
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  16. 16
    A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

    A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems oleh Emer C. Garvey, Thorsten Sander, Tom F. O’Callaghan, MaryAnne Drake, Shelley Fox, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley

    Diterbitkan 2020-11-01
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  17. 17
    The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation

    The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation oleh Aidan P. Moloney, Shannon S. Wilson, Sibhekiso Siphambili, Lara Moran, Edward G. O’Riordan, Maurice G. O’Sullivan, Joseph P. Kerry, Frank J. Monahan, Mark McGee

    Diterbitkan 2022-09-01
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  18. 18
    Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of <i>Longissimus Thoracis</i>

    Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of <i>Longissimus Thoracis</i> oleh Lara Moran, Shannon S. Wilson, Cormac K. McElhinney, Frank J. Monahan, Mark McGee, Maurice G. O’Sullivan, Edward G. O’Riordan, Joseph P. Kerry, Aidan P. Moloney

    Diterbitkan 2019-07-01
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