| 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 | 304 | 2008 |
| Smart packaging technologies for fast moving consumer goods J Kerry, P Butler, O'Sullivan, M.G. et al. John Wiley & Sons, 2008 | 303 | 2008 |
| Handbook of meat processing F Toldrá John Wiley & Sons, 2010 | 288 | 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 | 228 | 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 | 216 | 2016 |
| Handbook of meat, poultry and seafood quality F Chen Wiley-Blackwell, 2012 | 199 | 2012 |
| Food and beverage stability and shelf life D Kilcast, P Subramaniam, O'Sullivan, MG. et al., CH29 Elsevier, 2011 | 198 | 2011 |
| 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 | 198 | 2010 |
| 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 | 197 | 2013 |
| 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 | 169 | 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 | 166 | 2018 |
| 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 | 145 | 2016 |
| 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 | 141 | 2012 |
| 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 | 121 | 2018 |
| 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 | 119 | 2017 |
| 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 | 116 | 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 | 111 | 2012 |
| 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 | 110 | 2003 |
| The stability and shelf life of food P Subramaniam, P Wareing Woodhead Publishing, 2016 | 108 | 2016 |
| A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. M O'Sullivan Elsevier Academic Press, 2016 | 103 | 2016 |
Tom F O'CallaghanUniversity College CorkBestätigte E-Mail-Adresse bei ucc.ie
