C. Delahunty

发表

Why is Abalone So Chewy? Structural Characterization and Relationship to Textural Attributes

S. K. Øiseth, C. Delahunty, Maëva Cochet, 2013 .

Cross-modal taste and aroma interactions: cheese flavour perception and changes in flavour character in multicomponent mixtures

C. Delahunty, J. Niimi, A. Overington, 2016 .

Oral sensitivity to fatty acids, food consumption and BMI in human subjects

P. Clifton, R. Keast, C. Delahunty, 2010, British Journal of Nutrition.

Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers

Conor M. Delahunty, C. Forde, C. Delahunty, 2004 .

Sensory Interactions between Cheese Aroma and Taste

C. Delahunty, J. Niimi, A. Overington, 2015 .

Relationships between temporal release of aroma compounds in a model mouth system and their physico-chemical characteristics

C. Delahunty, S. Ruth, Catherine H O'Connor, 2000 .

Comparisons of volatile compounds released during consumption of cheddar cheeses by different consumers

C. Delahunty, P. O'riordan, E. Sheehan, 1998 .

COMPARISONS OF VOLATILE COMPOUNDS RELEASED DURING CONSUMPTION OF A COMPLEX FOOD BY DIFFERENT ASSESSORS WITH EXPRESSIONS OF PERCEIVED FLAVOR DETERMINED BY FREE CHOICE PROFILING

C. Delahunty, P. O'riordan, E. Sheehan, 1998 .

Cross-modal interaction between cheese taste and aroma

C. Delahunty, J. Niimi, A. Overington, 2014 .

Interactions between texture and trigeminal stimulus in a liquid food system: effects on elderly consumers preferences.

C. Forde, C. Delahunty, B. Cantau, 2002, The journal of nutrition, health & aging.

Computational Modeling of Food Oral Breakdown Using Smoothed Particle Hydrodynamics

P. Cleary, S. Harrison, C. Delahunty, 2014 .

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.

I. Appelqvist, C. Delahunty, L. Lundin, 2015, Journal of agricultural and food chemistry.

In-mouth flavour release from milk proteins

Harjinder Singh, C. Delahunty, J. Kühn, 2009 .

Sensory characteristics and related volatile flavor compound profiles of different types of whey.

A. Kelly, C. Delahunty, F J Gallardo-Escamilla, 2005, Journal of dairy science.

Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand

C. Delahunty, J. Niimi, P. Silcock, 2010 .

Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds

C. Delahunty, S. Ruth, K. Buhr, 2002 .

Effects of regular consumption of different forms of almonds and hazelnuts on acceptance and blood lipids

A. Gray, C. Delahunty, S. L. Tey, 2015, European Journal of Nutrition.

The dose of hazelnuts influences acceptance and diet quality but not inflammatory markers and body composition in overweight and obese individuals.

A. Gray, C. Delahunty, S. L. Tey, 2013, The Journal of nutrition.

A THREE-POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE

C. Delahunty, B. O'kennedy, C. Everard, 2007 .

Nuts Improve Diet Quality Compared to Other Energy-Dense Snacks While Maintaining Body Weight

A. Gray, C. Delahunty, S. L. Tey, 2011, Journal of nutrition and metabolism.

Review Gas chromatography-olfactometry

C. Delahunty, G. Eyres, J. Dufour, 2006 .

Vegetables and other core food groups: A comparison of key flavour and texture properties

C. Delahunty, C. Graaf, A. Poelman, 2017 .

Odor Retention on Apparel Fabrics: Development of Test Methods for Sensory Detection

C. Delahunty, R. McQueen, R. Laing, 2007 .

Lifetime wine drinking, changing attitudes and associations with current wine consumption: a pilot study indicating how experience may drive current behaviour.

C. Forde, C. Delahunty, D. Cox, 2010 .

Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.

I. Appelqvist, C. Delahunty, T. Wooster, 2011, Journal of agricultural and food chemistry.

Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads.

C. Delahunty, P. Silcock, P. Bremer, 2010 .

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

J. Kerry, C. Delahunty, E. Sheehan, 2010 .

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese.

C. Delahunty, C. Everard, E. Sheehan, 2007, Journal of dairy science.

Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems.

J. Kerry, C. Delahunty, E. Sheehan, 2006, Meat science.

Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks

C. Delahunty, T. Luckow, 2004 .

Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads

C. Delahunty, P. Silcock, P. Bremer, 2009 .

Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example

John R. Piggott, Conor M. Delahunty, J. Piggott, 2007 .

Sensory characteristics of different cod products related to consumer preferences and attitudes

E. Martinsdóttir, G. Hyldig, C. Delahunty, 2009 .

Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice

G. Fitzgerald, C. Delahunty, T. Luckow, 2006, Appetite.

Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance

G. Fitzgerald, C. Delahunty, T. Luckow, 2005 .

Mouthfeel and flavour of fermented whey with added hydrocolloids

A. Kelly, C. Delahunty, F. Gallardo-Escamilla, 2007 .

Consumer acceptance of orange juice containing functional ingredients

C. Delahunty, T. Luckow, 2004 .

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus

M. Wilkinson, C. Delahunty, T. Beresford, 2007 .

Descriptive sensory analysis: past, present and future

Conor M. Delahunty, J. M Murray, I. A Baxter, 2001 .

A Sensory-Diet database: A tool to characterise the sensory qualities of diets

Conor M. Delahunty, Gilly A. Hendrie, Haidee J. Lease, 2016 .

Gas chromatography-olfactometry.

Jean-Pierre Dufour, Graham Eyres, C. Delahunty, 2006, Journal of separation science.

Characterisation of taste-active extracts from raw Brassica oleracea vegetables.

C. Delahunty, Maëva Cochet, Dimitrios Zabaras, 2013, Food & function.

The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2010 .

Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses

M. Wilkinson, C. Delahunty, J. Sheehan, 2002 .

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

M. Wilkinson, C. Delahunty, J. Sheehan, 2001 .

Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.

A. Kelly, C. Delahunty, F. Gallardo-Escamilla, 2005, Journal of dairy science.

Sensory Character of Cheese and Its Evaluation

Mary A. Drake, Conor M. Delahunty, M. Drake, 2017 .

Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

C. Delahunty, Dimitrios Zabaras, D. Cox, 2012, Public Health Nutrition.

Cooking time but not cooking method affects children’s acceptance of Brassica vegetables

C. Delahunty, C. Graaf, A. Poelman, 2013 .

Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.

M. Wilkinson, C. Delahunty, T. Beresford, 2006, Journal of dairy science.

Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring

C. Delahunty, D. Frank, Udayasika Piyasiri, 2012 .

In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry.

I. Appelqvist, C. Delahunty, D. Frank, 2012, Journal of agricultural and food chemistry.

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

C. Delahunty, P. McSweeney, E. Sheehan, 2006 .

Cheddar cheese taste can be reconstructed in solution using basic tastes

Conor M. Delahunty, Phil Bremer, C. Delahunty, 2014 .

Aroma-taste interactions between a model cheese aroma and five basic tastes in solution

C. Delahunty, J. Niimi, A. Overington, 2014 .

Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese

Conor M. Delahunty, J. M Murray, C. Delahunty, 2000 .

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2009 .

Sensory and Physicochemical Assessment of Wild And Aquacultured Green and Black Lip Abalone (Haliotis laevigata and Haliotis rubra)

C. Delahunty, Maëva Cochet, Malcolm R. Brown, 2013 .

Understanding the impact of growing conditions on oysters: a study of their sensory and biochemical characteristics

C. Delahunty, Maëva Cochet, Malcolm R. Brown, 2015 .

The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2008 .

Oxidative Stability of Cooked Chicken Breast Burgers Obtained from Organic, Free-range and Conventionally Reared Animals

J. Kerry, C. Delahunty, E. Sheehan, 2003 .

Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception

C. Delahunty, S. Ruth, A. B. Boland, 2006 .

Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours

C. Delahunty, D. Cox, G. Evans, 2012 .

Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe.

C. Delahunty, P. Silcock, P. Bremer, 2010, Journal of food science.

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

M. Wilkinson, C. Delahunty, T. Beresford, 2003 .

Multiple vs Single Target Vegetable Exposure to Increase Young Children's Vegetable Intake.

C. de Graaf, C. Delahunty, A. Poelman, 2019, Journal of nutrition education and behavior.

Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening

A. Kelly, C. Delahunty, T. Guinee, 2008 .

Sensory evaluation of lightly preserved salmon using free‐choice profiling

Elke K. Arendt, C. M. Delahunty, M. Morzel, 1999 .

Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America

Patrick D. Gerard, Conor M. Delahunty, MaryAnne Drake, 2005 .

PERCEPTION OF HETEROCYCLIC NITROGEN COMPOUNDS IN MATURE WHISKY

J. Piggott, C. Delahunty, A. Paterson, 1993 .

AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES

C. Forde, C. Delahunty, C. Chrea, 2011 .

The effect of preparation method and typicality of colour on children’s acceptance for vegetables

C. Delahunty, A. Poelman, 2011 .

Relationships between acceptance of sour taste and fruit intakes in 18-month-old infants

M. Kiely, C. Delahunty, R. Baixauli, 2007, British Journal of Nutrition.

Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption

C. Delahunty, C. Graaf, A. Poelman, 2015 .

Market‐oriented methodologies to optimise consumer acceptability of Cheddar‐type cheeses

C. Delahunty, J. Bogue, J. M. Murray, 1999 .

Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

C. Delahunty, B. O'kennedy, C. Everard, 2007 .

Sensory Characteristics and Consumer Preference for Cooked Chicken Breasts from Organic, Corn-fed, Free-range and Conventionally Reared Animals

Joseph P. Kerry, C. M. Delahunty, J. Kerry, 2003 .

Interactions between artificial saliva and 20 aroma compounds in water and oil model systems.

C. Delahunty, S. V. van Ruth, C M Delahunty, 2001, Journal of agricultural and food chemistry.

Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses

M. Wilkinson, C. Delahunty, J. Sheehan, 2003 .

Long-term consumption of high energy-dense snack foods on sensory-specific satiety and intake.

A. Gray, C. Delahunty, S. L. Tey, 2012, The American journal of clinical nutrition.

DEVELOPMENT AND LEARNING PROCESS OF A SENSORY VOCABULARY FOR THE ODOR EVALUATION OF SELECTED DISTILLED BEVERAGES USING DESCRIPTIVE ANALYSIS

Conor M. Delahunty, C. Delahunty, E. Sheehan, 2001 .

Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.

G. Downey, C. Delahunty, T. Guinee, 2007, Journal of food science.

THE INVESTIGATION OF GENDER‐RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION

J. Kerry, C. Delahunty, M. O’Sullivan, 2009 .

A new approach using consumers' ‘drinking histories’ to explain current wine acceptance

C. Delahunty, D. Cox, Lauro Melo, 2011 .

Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers’ lifetimes

C. Forde, C. Delahunty, D. Cox, 2010 .

Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

M. Wilkinson, C. Delahunty, T. Beresford, 2005 .

Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

Donal J. O'Callaghan, Conor M. Delahunty, Gerard Downey, 2005 .

Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character

C. Delahunty, J. Niimi, A. Overington, 2015 .

Consumer freshness perceptions of breads, biscuits and cakes

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2009 .

Texture preferences of 12-month-old infants and the role of early experiences

M. Kiely, C. Delahunty, A. Collins, 2007 .

Comparison of five common acceptance and preference methods

Sara R. Jaeger, Conor M. Delahunty, S. Jaeger, 2008 .

Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best–worst scaling and the 9-pt hedonic category scale

S. Jaeger, C. Delahunty, N. Hamid, 2015 .

Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages

S. Jaeger, C. Delahunty, Karen A. Hein, 2012 .

Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings

S. Jaeger, C. Delahunty, Karen A. Hein, 2010 .

Retention of axillary odour on apparel fabrics

C. Delahunty, H. Brooks, R. McQueen, 2008 .

Sensory and compositional relationships between commercial Cheddar-flavored enzyme-modified cheeses and natural Cheddar.

M. Wilkinson, C. Delahunty, K. Kilcawley, 2000 .

Dose‐response effect of hazelnut consumption on body composition and inflammatory markers in overweight and obese individuals

C. Delahunty, A. Chisholm, R. Brown, 2012 .

MS58 EFFECTS ON CVD RISK FACTORS OF ADDING GROUND, SLICED AND WHOLE HAZELNUTS TO CUSTOMARY DIETS OF HYPERCHOLESTEROLAEMIC MEN AND WOMEN

A. Gray, C. Delahunty, S. L. Tey, 2010 .

Composition and sensory attributes of retail Cheddar cheese with different fat contents.

C. Delahunty, T. Guinee, M. Fenelon, 2000 .

DESCRIPTION OF CHEDDAR CHEESE PACKAGING ATTRIBUTES USING AN AGREED VOCABULARY

Conor M. Delahunty, C. Delahunty, Jane M. Murray, 2000 .

Comparison of dynamic flavour release from hard cheeses and analysis of headspace volatiles from the mouth with flavour perception during consumption

John R. Piggott, Alistair Paterson, Conor M. Delahunty, 1996 .

RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE

C. Delahunty, C. Everard, E. Sheehan, 2006 .

Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems

C. Forde, C. Delahunty, 2002 .

Analytical Methods | Sensory Evaluation

M. A. Drake, C. M. Delahunty, M. Drake, 2011 .

Consumer preference for Irish farmhouse and factory cheeses

C. Delahunty, J. M. Murray, 2000 .

Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy

G. Downey, C. Delahunty, C. Everard, 2006, Journal of Dairy Research.

Swiss‐type and Swiss–Cheddar hybrid‐type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents

Conor M. Delahunty, Martin G. Wilkinson, M. Wilkinson, 2003 .

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

J. Kerry, C. Delahunty, E. Sheehan, 2010 .

Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools

Colm P. O'Donnell, Gerry Downey, Donal J. O'Callaghan, 2007 .