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Fiber-Optic Measurement Techniques

Second edition, 2022

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Fiber Optic Measurement Techniques

1, 2009

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Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

O'Sullivan, Maurice

1, 2020

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Handbook for Sensory and Consumer-Driven New Product Development - Innovative Technologies for the Food and Beverage Industry

O'Sullivan Maurice G

1, 2016

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Factors influencing the sensory perception of reformulated baked confectionary products

Critical reviews in food science and nutrition, 2020-04, Vol.60 (7), p.1160-1188

2020

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Salt content and minimum acceptable levels in whole-muscle cured meat products

Meat science, 2018-05, Vol.139, p.179-186

2018

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Effect of different forage types on the volatile and sensory properties of bovine milk

Journal of dairy science, 2018-02, Vol.101 (2), p.1034-1047

2018

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Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings

Meat science, 2016-03, Vol.113, p.17-25

2016

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Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Foods, 2021-09, Vol.10 (9), p.2061

2021

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A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

Journal of the science of food and agriculture, 2021-02, Vol.101 (3), p.1228-1238

2021

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The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

Meat science, 2013-02, Vol.93 (2), p.145-152

2013

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Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology

Food chemistry, 2019-09, Vol.292, p.75-80

2019

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Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese

Journal of dairy science, 2017-08, Vol.100 (8), p.6053-6073

2017

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Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

Meat science, 2019-10, Vol.156, p.1-10

2019

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Frequency-Domain Volterra-Based Equalization Structures for Efficient Mitigation of Intrachannel Kerr Nonlinearities

Journal of lightwave technology, 2016-04, Vol.34 (8), p.1770-1777

2016

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IEEE_Xplore

Sensory optimisation of salt-reduced corned beef for different consumer segments

Meat science, 2019-08, Vol.154, p.1-10

2019

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Advances in High-Speed DACs, ADCs, and DSP for Optical Coherent Transceivers

Journal of lightwave technology, 2014-02, Vol.32 (4), p.629-643

2014

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IEEE_Xplore

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Foods, 2021-11, Vol.10 (11), p.2784

2021

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Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding

Meat science, 2015-05, Vol.103, p.75-82

2015

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Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

International journal of dairy technology, 2022-11, Vol.75 (4), p.761-790

2022

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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Foods, 2021-09, Vol.10 (10), p.2315

2021

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Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

Meat science, 2018-09, Vol.143, p.190-198

2018

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Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

Meat science, 2012-12, Vol.92 (4), p.659-666

2012

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The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation

Animals (Basel), 2022-09, Vol.12 (18), p.2417

2022

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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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Fiber-Optic Measurement Techniques

Fiber Optic Measurement Techniques

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

Handbook for Sensory and Consumer-Driven New Product Development - Innovative Technologies for the Food and Beverage Industry

Factors influencing the sensory perception of reformulated baked confectionary products

Salt content and minimum acceptable levels in whole-muscle cured meat products

Effect of different forage types on the volatile and sensory properties of bovine milk

Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology

Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

Frequency-Domain Volterra-Based Equalization Structures for Efficient Mitigation of Intrachannel Kerr Nonlinearities

Sensory optimisation of salt-reduced corned beef for different consumer segments

Advances in High-Speed DACs, ADCs, and DSP for Optical Coherent Transceivers

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation

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

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