List of works - Maurice G O'Sullivan

A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose ⬇️

scientific article published on November 1, 2003

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

scientific article published in 2022

Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality.

scientific article published on July 2016

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

scientific article published in 2021

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

scientific article published on 24 November 2008

Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers

scientific article published on 29 November 2016

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.

scientific article published on 5 November 2013

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

scientific article published on 11 June 2016

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

scientific article published on 21 March 2010

Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.

scientific article published on 14 June 2017

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

scientific article published on 24 June 2012

Effect of varying salt and fat levels on the sensory quality of beef patties.

scientific article published on 6 March 2012

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

scientific article published on 01 November 2007

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

scientific article published on 25 January 2014

Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis.

scientific article

Factors influencing the sensory perception of reformulated baked confectionary products

scientific article published on 22 January 2019

Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings.

scientific article published on 11 November 2015

Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding.

scientific article published on 12 January 2015

Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage.

scientific article published on 14 June 2013

Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

scientific article published on 19 October 2016

Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality

scientific article published on 30 October 2014

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

scientific article published on 18 August 2021

Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks

scientific article published on 22 December 2010

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