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Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate

Foods, 2021-05, Vol.10 (6), p.1154

2021

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Effect of fibre fortification of low FODMAP pasta

International journal of food sciences and nutrition, 2024-05, Vol.75 (3), p.293-305

2024

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Snack foods from brewing waste: consumer-led approach to developing sustainable snack options

British food journal (1966), 2020-10, Vol.122 (12), p.3899-3916

2020

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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

Foods, 2021-08, Vol.10 (8), p.1911

2021

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Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

Journal of cereal science, 2013-05, Vol.57 (3), p.384-390

2013

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Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Applied sciences, 2023-10, Vol.13 (20), p.11373

2023

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Incorporation of Sea Spaghetti ( Himanthalia elongata ) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Foods, 2024-04, Vol.13 (8), p.1197

2024

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Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints

Foods, 2022-06, Vol.11 (13), p.1850

2022

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Consumers' expectations and needs towards healthy cereal based snacks: An exploratory study among Irish adults

British food journal (1966), 2013-01, Vol.115 (8), p.1130-1148

2013

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Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling

Food research international, 2024-08, Vol.190, p.114625, Article 114625

2024

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A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling

Food science & technology, 2024-07, Vol.204, p.116323, Article 116323

2024

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Consumer attitudes to upcycled foods in US and China

Journal of cleaner production, 2023-02, Vol.388, p.135919, Article 135919

2023

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Perceptions of healthy snacking among Irish adolescents: a qualitative investigation

International journal of health promotion and education, 2014-01, Vol.52 (4), p.188-199

2014

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Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats

Current opinion in food science, 2024-08, Vol.58, p.101183, Article 101183

2024

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How does the inclusion of a companion forage alongside perennial ryegrass influence production performance, sensory perception and consumer liking of lamb meat?

Small ruminant research, 2024-03, Vol.232, p.107230, Article 107230

2024

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Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques

International journal of food science & technology, 2024-06

2024

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Impact of different fibre ingredients on a low-FODMAP biscuit model system

Food & function, 2023-07, Vol.14 (15), p.782-795

2023

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Consumers' expectations and needs towards healthy cereal based snacks

British food journal (1966), 2013-08, Vol.115 (8), p.1130-1148

2013

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Chapter 14 - Using virtual reality as a context-enhancing technology in sensory science

Digital Sensory Science, 2023, p.213-228

2023

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Digitizing Fresh Food Supply Chains to Reduce Loss and Waste

2023 IEEE Conference on AgriFood Electronics (CAFE), 2023, p.94-98

2023

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The Effects of Triclosan on Puberty and Thyroid Hormones in Male Wistar Rats

Toxicological sciences, 2009-01, Vol.107 (1), p.56-64

2009

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Towards a 21st-century roadmap for biomedical research and drug discovery: consensus report and recommendations

Drug discovery today, 2017-02, Vol.22 (2), p.327-339

2017

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Effect of Larval Nutrition on Maternal mRNA Contribution to the Drosophila Egg

G3 : genes - genomes - genetics, 2018-06, Vol.8 (6), p.1933-1941

2018

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Cross-species analysis of thyroperoxidase inhibition by xenobiotics demonstrates conservation of response between pig and rat

Toxicology (Amsterdam), 2013-10, Vol.312, p.97-107

2013

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Do higher real minimum wages lead to more high school dropouts?: Evidence from Maryland Across Races, 1993 - 2004

The American journal of economics and sociology, 2009-04, Vol.68 (2), p.445-464

2009

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Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate

Effect of fibre fortification of low FODMAP pasta

Snack foods from brewing waste: consumer-led approach to developing sustainable snack options

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

Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Incorporation of Sea Spaghetti ( Himanthalia elongata ) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints

Consumers' expectations and needs towards healthy cereal based snacks: An exploratory study among Irish adults

Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling

A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling

Consumer attitudes to upcycled foods in US and China

Perceptions of healthy snacking among Irish adolescents: a qualitative investigation

Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats

How does the inclusion of a companion forage alongside perennial ryegrass influence production performance, sensory perception and consumer liking of lamb meat?

Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques

Impact of different fibre ingredients on a low-FODMAP biscuit model system

Consumers' expectations and needs towards healthy cereal based snacks

Chapter 14 - Using virtual reality as a context-enhancing technology in sensory science

Digitizing Fresh Food Supply Chains to Reduce Loss and Waste

The Effects of Triclosan on Puberty and Thyroid Hormones in Male Wistar Rats

Towards a 21st-century roadmap for biomedical research and drug discovery: consensus report and recommendations

Effect of Larval Nutrition on Maternal mRNA Contribution to the Drosophila Egg

Cross-species analysis of thyroperoxidase inhibition by xenobiotics demonstrates conservation of response between pig and rat

Do higher real minimum wages lead to more high school dropouts?: Evidence from Maryland Across Races, 1993 - 2004

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