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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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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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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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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

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

2021

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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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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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Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes

International journal of food science & technology, 2016-09, Vol.51 (9), p.2041-2048

2016

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The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

Frontiers in nutrition (Lausanne), 2022-03, Vol.9, p.841454-841454

2022

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The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods, 2021-01, Vol.10 (2), p.254

2021

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Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

Foods, 2019-07, Vol.8 (7), p.264

2019

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Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets

Food science & technology, 2012-04, Vol.46 (1), p.363-370

2012

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Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

mSystems, 2016-09, Vol.1 (5)

2016

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Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

Food chemistry, 2014-05, Vol.150, p.187-192

2014

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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 salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

Meat science, 2020-03, Vol.161, p.108001-108001, Article 108001

2020

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Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat

Food science & technology, 2012-04, Vol.46 (1), p.349-355

2012

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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 on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers

Food science & technology, 2018-06, Vol.92, p.584-592

2018

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Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Foods, 2018-03, Vol.7 (3), p.37

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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Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

Molecules (Basel, Switzerland), 2019-12, Vol.25 (1), p.26

2019

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Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

Foods, 2023-05, Vol.12 (10), p.2062

2023

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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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Factors influencing the sensory perception of reformulated baked confectionary products

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

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

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

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

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

Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

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

Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat

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

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

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

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

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

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