Conor Delahunty
Conor Delahunty
Vice President, Global Sensory & Consumer Insights. Taste, Nutrition & Health, Symrise
Adresă de e-mail confirmată pe symrise.com
Citat de
Citat de
Descriptive sensory analysis: past, present and future
JM Murray, CM Delahunty, IA Baxter
Food research international 34 (6), 461-471, 2001
Oral sensitivity to fatty acids, food consumption and BMI in human subjects
JE Stewart, C Feinle-Bisset, M Golding, C Delahunty, PM Clifton, ...
British journal of nutrition 104 (1), 145-152, 2010
Gas chromatography‐olfactometry
CM Delahunty, G Eyres, JP Dufour
Journal of Separation Science 29 (14), 2107-2125, 2006
Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks
T Luckow, C Delahunty
Food Quality and Preference 15 (7-8), 751-759, 2004
Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception
AB Boland, CM Delahunty, SM van Ruth
Food chemistry 96 (3), 452-460, 2006
Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds
K Buhr, S van Ruth, C Delahunty
International Journal of Mass Spectrometry 221 (1), 1-7, 2002
Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese
JM Murray, CM Delahunty
Food quality and preference 11 (5), 419-435, 2000
Comparison of five common acceptance and preference methods
KA Hein, SR Jaeger, BT Carr, CM Delahunty
Food quality and preference 19 (7), 651-661, 2008
Consumer acceptance of orange juice containing functional ingredients
T Luckow, C Delahunty
Food research international 37 (8), 805-814, 2004
Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice
T Luckow, V Sheehan, G Fitzgerald, C Delahunty
Appetite 47 (3), 315-323, 2006
The sensory quality of fresh bread: Descriptive attributes and consumer perceptions
SP Heenan, JP Dufour, N Hamid, W Harvey, CM Delahunty
Food research international 41 (10), 989-997, 2008
Use of autolytic starter systems to accelerate the ripening of Cheddar cheese
JA Hannon, MG Wilkinson, CM Delahunty, JM Wallace, PA Morrissey, ...
International Dairy Journal 13 (4), 313-323, 2003
Sensory characteristics of different cod products related to consumer preferences and attitudes
K Sveinsdóttir, E Martinsdóttir, D Green-Petersen, G Hyldig, R Schelvis, ...
Food Quality and Preference 20 (2), 120-132, 2009
Mouthfeel and flavour of fermented whey with added hydrocolloids
FJ Gallardo-Escamilla, AL Kelly, CM Delahunty
International Dairy Journal 17 (4), 308-315, 2007
Interactions between artificial saliva and 20 aroma compounds in water and oil model systems
SM van Ruth, I Grossmann, M Geary, CM Delahunty
Journal of Agricultural and Food Chemistry 49 (5), 2409-2413, 2001
Sensory character of cheese and its evaluation
CM Delahunty, MA Drake
Cheese: chemistry, physics and microbiology 1 (3), 455-487, 2004
Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America
MA Drake, MD Yates, PD Gerard, CM Delahunty, EM Sheehan, ...
International Dairy Journal 15 (5), 473-483, 2005
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk
FJ Gallardo-Escamilla, AL Kelly, CM Delahunty
Journal of dairy Science 88 (11), 3745-3753, 2005
An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: An example of Australian wines
C Chrea, L Melo, G Evans, C Forde, C Delahunty, DN Cox
Journal of Sensory Studies 26 (1), 13-24, 2011
Texture preferences of 12-month-old infants and the role of early experiences
I Blossfeld, A Collins, M Kiely, C Delahunty
Food Quality and Preference 18 (2), 396-404, 2007
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