E. Sheehan

发表

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 .

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

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

Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon (Salmo salar) during frozen storage

E. Sheehan, D. J. Buckley, T. O'Connor, 1998 .

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 .

Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

M. Wilkinson, T. Beresford, K. Kilcawley, 2006, Journal of Dairy Research.

The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

M. Wilkinson, T. Beresford, K. Kilcawley, 2006 .

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.

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1.

Brid Brosnan, A. Coffey, E. Sheehan, 2019, International journal of food microbiology.

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.

Fundamental studies on the reduction of salt on dough and bread characteristics

K. Cashman, E. Sheehan, E. Arendt, 2009 .

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

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

Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content

P. McSweeney, T. Beresford, K. Kilcawley, 2007 .

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

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

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 .

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 .

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.

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

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

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 .

Effect of Dietary Fat Intake on the Quality of Raw and Smoked Salmon

E. Sheehan, T. O'Connor, R. Fitzgerald, 1996 .

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.

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 .

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

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