E. M. Sheehan

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 .

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 .

Sensory evaluation of lightly preserved salmon using free‐choice profiling

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

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

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

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 .