O'Sullivan, Maurice G.
O'Sullivan, Maurice G.
University College Cork, School of Food and Nutritional Sciences
Verified email at - Homepage
Cited by
Cited by
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
E Huff-Lonergan, O'Sullivan, M.G., S Brewer, M Decontamination, ...
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
Handbook of meat, poultry and seafood quality
… - 2012 Chen, FengLML Nollet, T Boylston, F Chen, PC Coggins, MB Gloria
Wiley-Blackwell, 2012
Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat
C Contini, R Álvarez, M O'sullivan, DP Dowling, SÓ Gargan, FJ Monahan
Meat science 96 (3), 1171-1176, 2014
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
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), e00052-16, 2016
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
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
Food and beverage stability and shelf life
D Kilcast, P Subramaniam, O'Sullivan, MG. et al., CH29
Elsevier, 2011
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
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
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
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
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
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 quality of beef patties
BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry
Meat Science 91 (4), 460-465, 2012
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
Physical properties and sensory evaluation of WPI films of varying thickness
A Longares, FJ Monahan, ED O’riordan, M O’sullivan
LWT-Food Science and Technology 37 (5), 545-550, 2004
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