| Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil M Traynor, R Burke, JM Frias, E Gaston, C Barry-Ryan Technological University Dublin, 2013 | 81 | 2013 |
| Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana MP Traynor, R Burke, MG O'Sullivan, JA Hannon, C Barry-Ryan Food research international 54 (1), 569-577, 2013 | 28 | 2013 |
| Investigating the emergence of third-party online food delivery in the US restaurant industry: A grounded theory approach M Traynor, S Bernard, A Moreo, S O’Neill International Journal of Hospitality Management 107, 103299, 2022 | 26 | 2022 |
| Molecular gastronomy in Ireland J Valverde, R Burke, MP Traynor Journal of Culinary Science & Technology 9 (4), 205-211, 2011 | 24 | 2011 |
| Shooting for the stars: the case of an elite chef M Traynor, L Cain, A Moreo Journal of Foodservice Business Research 25 (1), 107-125, 2022 | 18 | 2022 |
| Utilizing trade market analysis to identify the economic impact of a multiday special event in Miami Beach, Florida E Beckman, M Traynor Tourism Economics 25 (2), 253-273, 2019 | 17 | 2019 |
| Food enthusiasts: A behavioral typology A Moreo, M Traynor, S Beldona Food Quality and Preference 96, 104369, 2022 | 13 | 2022 |
| Innovative Food Product Development Using Molecular Gastronomy: a Focus on Flavour and Sensory Evaluation M Traynor Technological University Dublin, 2013 | 13 | 2013 |
| Exploring attitudes and reactions to unfamiliar food pairings: An examination of the underlying motivations and the impact of culinary education M Traynor, A Moreo, L Cain, R Burke, C Barry-Ryan Journal of Culinary Science & Technology 19 (2), 115-137, 2021 | 12 | 2021 |
| Impact of high-pressure processing and sous vide cooking on the physicochemical, sensorial, and textural properties of fresh whiteleg shrimp (Litopenaeus setiferus) I Ahmad, MP Traynor Journal of Aquatic Food Product Technology 31 (6), 508-524, 2022 | 8 | 2022 |
| Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: Effect on pH, oxidation–reduction potential, color, and sensory attributes M Traynor, I Ahmad Journal of food science and technology 55, 4859-4866, 2018 | 7 | 2018 |
| Investigating the factors that impact the selection of technical ingredients in food manufacturing: A mixed-methods study M Traynor, DS Martin, I Ahmad, M Alonso Jr Journal of Culinary Science & Technology 19 (3), 268-283, 2021 | 6 | 2021 |
| The development of molecular gastronomy as a subject discipline at the dublin institute of technology R Burke, P Danaher, M Traynor | 5 | 2012 |
| Restaurant resilience: A qualitative study of resilience, adaptability, and innovation of the Alabama restaurant industry during the COVID-19 pandemic M Traynor, E Owens, S O'Neill, I Rahman Journal of Innovation & Knowledge 9 (4), 100583, 2024 | 2 | 2024 |
| Something to chew on: assessing what students want from campus dining services L Nanu, I Rahman, M Traynor, L Cain Young Consumers, 2024 | 2 | 2024 |
| Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions R Williams, MS Moazzem, J Dees, M Hayden, M Traynor, S Cho Journal of Food Science 88 (11), 4677-4692, 2023 | 2 | 2023 |
| Expanding the Restaurant Value Chain through Digital Delivery: A Significant Disruptor in the US Restaurant Industry M Traynor, A Moreo, S Bernard, S O'Neill | 2 | 2020 |
| Baking: Sourdough Bread M Traynor, I Ahmad Handbook of Molecular Gastronomy, 57-61, 2021 | 1 | 2021 |
| Contracting school meals in a rural Florida district M Traynor, C Chen, M Kitterlin International Hospitality Review 33 (2), 73-90, 2019 | 1 | 2019 |
| Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion M Traynor, R Burke, N Brunton, C Barry-Ryan Journal of culinary science & technology 10 (3), 223-238, 2012 | 1 | 2012 |
