O'Sullivan, Maurice G.
O'Sullivan, Maurice G.
University College Cork, School of Food and Nutritional Sciences
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Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere
PI Zakrys, SA Hogan, MG O’sullivan, P Allen, JP Kerry
Meat science 79 (4), 648-655, 2008
Smart packaging technologies for fast moving consumer goods
J Kerry, P Butler, O'Sullivan, M.G. et al.
John Wiley & Sons, 2008
Handbook of meat processing
F Toldrá
John Wiley & Sons, 2010
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
MG O'sullivan, DV Byrne, H Martens, LH Gidskehaug, HJ Andersen, ...
Meat science 65 (2), 909-918, 2003
Microbial succession and flavor production in the fermented dairy beverage kefir
AM Walsh, F Crispie, K Kilcawley, O O’Sullivan, MG O’Sullivan, ...
Msystems 1 (5), 10.1128/msystems. 00052-16, 2016
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages
BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry
Meat Science 93 (2), 145-152, 2013
Handbook of meat, poultry and seafood quality
F Chen
Wiley-Blackwell, 2012
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
SM Yusop, MG O’Sullivan, JF Kerry, JP Kerry
Meat science 85 (4), 657-663, 2010
Food and beverage stability and shelf life
D Kilcast, P Subramaniam, O'Sullivan, MG. et al., CH29
Elsevier, 2011
The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage
PI Zakrys-Waliwander, MG O’sullivan, EE O’neill, JP Kerry
Food Chemistry 131 (2), 527-532, 2012
Factors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems
KN Kilcawley, H Faulkner, HJ Clarke, MG O’Sullivan, JP Kerry
Foods 7 (3), 37, 2018
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters
BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry
Meat science 92 (4), 659-666, 2012
Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems
TF O’Callaghan, H Faulkner, S McAuliffe, MG O’Sullivan, D Hennessy, ...
Journal of Dairy Science 99 (12), 9441-9460, 2016
The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products
G Duffy, OM Cloak, MG O'Sullivan, A Guillet, JJ Sheridan, IS Blair, ...
Food Microbiology 16 (6), 623-631, 1999
Effect of different forage types on the volatile and sensory properties of bovine milk
H Faulkner, TF O'Callaghan, S McAuliffe, D Hennessy, C Stanton, ...
Journal of Dairy Science 101 (2), 1034-1047, 2018
Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks
PI Zakrys, MG O’sullivan, P Allen, JP Kerry
Meat science 81 (4), 720-725, 2009
Effect of varying salt and fat levels on the sensory quality of beef patties
BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry
Meat Science 91 (4), 460-465, 2012
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
TF O'Callaghan, DT Mannion, D Hennessy, S McAuliffe, MG O'Sullivan, ...
Journal of Dairy Science 100 (8), 6053-6073, 2017
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
MG O’sullivan, DV Byrne, MT Jensen, HJ Andersen, J Vestergaard
Meat Science 65 (3), 1125-1138, 2003
High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets
JM Rodríguez-Calleja, MC Cruz-Romero, MG O’sullivan, ...
Food Control 25 (2), 516-524, 2012
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