Maurice G. O'Sullivan

发表

Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products.

Maurice G. O'Sullivan, Joseph P. Kerry, D. V. Byrne, 2011 .

Packaging Technologies for Maintaining Sensory Quality

Maurice G. O'Sullivan, M. O’Sullivan, 2017 .

Sensory and Consumer-Led Innovative Product Development – From Inception to the Shelf (Current and Future Methodologies)

Maurice G. O'Sullivan, M. O’Sullivan, 2017 .

Chapter 2 – Descriptive Methods

Maurice G. O'Sullivan, 2017 .

Instrumental assessment of the sensory quality of meat, poultry and fish.

Maurice G. O'Sullivan, Joseph P. Kerry, J. Kerry, 2013 .

Rapid Sensory Profiling Methods

Maurice G. O'Sullivan, M. O’Sullivan, 2017 .

Chapter 5 – Multivariate Data Analysis for Product Development and Optimisation

Maurice G. O'Sullivan, M. O’Sullivan, 2017 .

Cross-cultural comparisons of Japanese and Australian responses to manipulations of sourness, saltiness and bitterness in foods

Maurice G. O'Sullivan, John Prescott, Suzanne Allen, 1998 .

Carbon dioxide flavour taint in modified atmosphere packed beef steaks

Maurice G. O'Sullivan, Joseph P. Kerry, Malco C. Cruz-Romero, 2011 .

High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

Maurice G. O'Sullivan, Joseph P. Kerry, Malco C. Cruz-Romero, 2012 .

A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose.

Maurice G. O'Sullivan, D. V. Byrne, Derek V. Byrne, 2003, Meat science.