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Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage

Food science & technology, 2013-01, Vol.50 (1), p.226-231

2013

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

Meat science, 2011-05, Vol.88 (1), p.198-202

2011

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THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION

Journal of sensory studies, 2009-12, Vol.24 (6), p.922-937

2009

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

Meat science, 2008-08, Vol.79 (4), p.648-655

2008

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The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

Food chemistry, 2012-03, Vol.131 (2), p.527-532

2012

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Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

Food chemistry, 2023-08, Vol.417, p.135860-135860, Article 135860

2023

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COLLOIDAL, TRIBOLOGICAL AND SENSORY PROPERTIES OF ORAL NUTRITIONAL SUPPLEMENTS

Italian journal of food science, 2020-10, Vol.32 (4), p.956

2020

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CFTR is a tumor suppressor gene in murine and human intestinal cancer

Oncogene, 2016-08, Vol.35 (32), p.4179-4199

2016

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Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems

Animal (Cambridge, England), 2020-10, Vol.14 (10), p.2203-2211

2020

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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

Food research international, 2018-01, Vol.103, p.468-477

2018

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Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

Meat science, 2009-04, Vol.81 (4), p.720-725

2009

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Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle

Irish journal of agricultural and food research, 2023-01, Vol.62 (1), p.1-6

2023

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Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

Journal of dairy science, 2021-10, Vol.104 (10), p.10654-10668

2021

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Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes

Food chemistry, 2021-04, Vol.342, p.128124-128124, Article 128124

2021

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A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

Food research international, 2020-12, Vol.138 (Pt A), p.109749-109749, Article 109749

2020

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

Meat science, 2017-03, Vol.125, p.76-83

2017

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The role of KCNQ1 in mouse and human gastrointestinal cancers

Oncogene, 2014-07, Vol.33 (29), p.3861-3868

2014

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Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

International dairy journal, 2017-09, Vol.72, p.44-54

2017

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Probiotic bacteria: myth or reality?

Trends in food science & technology, 1992, Vol.3 (12), p.309-314

1992

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Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

Food quality and preference, 2010-07, Vol.21 (5), p.553-561

2010

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Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain

Meat science, 2019-08, Vol.154, p.86-95

2019

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Oligodendroglioma with Neuronal Differentiation in Two Boxer Dogs

Journal of comparative pathology, 2019-10, Vol.172, p.11-16

2019

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Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese

International dairy journal, 2014-10, Vol.38 (2), p.124-132

2014

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Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

Food research international, 2010, Vol.43 (1), p.277-284

2010

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Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

Food quality and preference, 2010-07, Vol.21 (5), p.478-488

2010

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Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage

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

THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION

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

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

COLLOIDAL, TRIBOLOGICAL AND SENSORY PROPERTIES OF ORAL NUTRITIONAL SUPPLEMENTS

CFTR is a tumor suppressor gene in murine and human intestinal cancer

Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle

Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

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

The role of KCNQ1 in mouse and human gastrointestinal cancers

Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

Probiotic bacteria: myth or reality?

Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain

Oligodendroglioma with Neuronal Differentiation in Two Boxer Dogs

Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese

Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

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