Meat Science / Aug 01, 2008

Zakrys, P. I., Hogan, S. A., O’Sullivan, M. G., Allen, P., & Kerry, J. P. (2008). Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Science, 79(4), 648–655. https://doi.org/10.1016/j.meatsci.2007.10.030

Apr 04, 2008

Kerry, J., & Butler, P. (Eds.). (2008). Smart Packaging Technologies for Fast Moving Consumer Goods. Wiley. https://doi.org/10.1002/9780470753699

Feb 23, 2010

Toldrá, F. (Ed.). (2010). Handbook of Meat Processing. Wiley. https://doi.org/10.1002/9780813820897

Meat Science / Oct 01, 2003

O’Sullivan, M. (2003). Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat Science, 65(2), 909–918. https://doi.org/10.1016/s0309-1740(02)00298-x

mSystems / Oct 25, 2016

Walsh, A. M., Crispie, F., Kilcawley, K., O’Sullivan, O., O’Sullivan, M. G., Claesson, M. J., & Cotter, P. D. (2016). Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir. MSystems, 1(5). https://doi.org/10.1128/msystems.00052-16

Handbook of Meat, Poultry and Seafood Quality / Jun 11, 2012

Front Matter. (2012, June 11). Handbook of Meat, Poultry and Seafood Quality; Wiley; Portico. https://doi.org/10.1002/9781118352434.fmatter

Meat Science / Feb 01, 2013

Tobin, B. D., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2013). The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. Meat Science, 93(2), 145–152. https://doi.org/10.1016/j.meatsci.2012.08.008

Meat Science / Aug 01, 2010

Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2010). Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Science, 85(4), 657–663. https://doi.org/10.1016/j.meatsci.2010.03.020

Jan 01, 2011

Kilcast, D., & Subramaniam, P. (2011). Food and beverage stability and shelf life. Woodhead Publishing Limited. https://doi.org/10.1533/9780857092540

Food Chemistry / Mar 01, 2012

Zakrys-Waliwander, P. I., O’Sullivan, M. G., O’Neill, E. E., & Kerry, J. P. (2012). The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage. Food Chemistry, 131(2), 527–532. https://doi.org/10.1016/j.foodchem.2011.09.017

Foods / Mar 13, 2018

Kilcawley, K., Faulkner, H., Clarke, H., O’Sullivan, M., & Kerry, J. (2018). Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems. Foods, 7(3), 37. https://doi.org/10.3390/foods7030037

Meat Science / Dec 01, 2012

Tobin, B. D., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2012). Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Science, 92(4), 659–666. https://doi.org/10.1016/j.meatsci.2012.06.017

Journal of Dairy Science / Dec 01, 2016

O’Callaghan, T. F., Faulkner, H., McAuliffe, S., O’Sullivan, M. G., Hennessy, D., Dillon, P., Kilcawley, K. N., Stanton, C., & Ross, R. P. (2016). Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems. Journal of Dairy Science, 99(12), 9441–9460. https://doi.org/10.3168/jds.2016-11271

Journal of Dairy Science / Feb 01, 2018

Faulkner, H., O’Callaghan, T. F., McAuliffe, S., Hennessy, D., Stanton, C., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2018). Effect of different forage types on the volatile and sensory properties of bovine milk. Journal of Dairy Science, 101(2), 1034–1047. https://doi.org/10.3168/jds.2017-13141

Meat Science / Apr 01, 2009

Zakrys, P. I., O’Sullivan, M. G., Allen, P., & Kerry, J. P. (2009). Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks. Meat Science, 81(4), 720–725. https://doi.org/10.1016/j.meatsci.2008.10.024

Meat Science / Aug 01, 2012

Tobin, B. D., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2012). Effect of varying salt and fat levels on the sensory quality of beef patties. Meat Science, 91(4), 460–465. https://doi.org/10.1016/j.meatsci.2012.02.032

Meat Science / Nov 01, 2003

O’Sullivan, M. G., Byrne, D. V., Jensen, M. T., Andersen, H. J., & Vestergaard, J. (2003). A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. Meat Science, 65(3), 1125–1138. https://doi.org/10.1016/s0309-1740(02)00342-x

Food Control / Jun 01, 2012

Rodríguez-Calleja, J. M., Cruz-Romero, M. C., O’Sullivan, M. G., García-López, M. L., & Kerry, J. P. (2012). High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets. Food Control, 25(2), 516–524. https://doi.org/10.1016/j.foodcont.2011.11.014

Journal of Dairy Science / Aug 01, 2017

O’Callaghan, T. F., Mannion, D. T., Hennessy, D., McAuliffe, S., O’Sullivan, M. G., Leeuwendaal, N., Beresford, T. P., Dillon, P., Kilcawley, K. N., Sheehan, J. J., Ross, R. P., & Stanton, C. (2017). Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. Journal of Dairy Science, 100(8), 6053–6073. https://doi.org/10.3168/jds.2016-12508

Meat Science / May 01, 2018

Delgado-Pando, G., Fischer, E., Allen, P., Kerry, J. P., O’Sullivan, M. G., & Hamill, R. M. (2018). Salt content and minimum acceptable levels in whole-muscle cured meat products. Meat Science, 139, 179–186. https://doi.org/10.1016/j.meatsci.2018.01.025

The Stability and Shelf Life of Food / Jan 01, 2016

Woodhead Publishing Series in Food Science, Technology and Nutrition. (2016). In The Stability and Shelf Life of Food (pp. xiii–xxvi). Elsevier. https://doi.org/10.1016/b978-0-08-100435-7.09002-x

A Handbook for Sensory and Consumer-Driven New Product Development / Jan 01, 2017

O’Sullivan, M. G. (2017). Instrumental Assessment of the Sensory Quality of Food and Beverage Products. In A Handbook for Sensory and Consumer-Driven New Product Development (pp. 151–175). Elsevier. https://doi.org/10.1016/b978-0-08-100352-7.00008-7

Improving the Sensory and Nutritional Quality of Fresh Meat / Jan 01, 2009

O’Sullivan, M. G., & Kerry, J. P. (2009). Sensory evaluation of fresh meat. In Improving the Sensory and Nutritional Quality of Fresh Meat (pp. 178–196). Elsevier. https://doi.org/10.1533/9781845695439.1.178

Journal of Sensory Studies / Dec 01, 2009

MICHON, C., O’SULLIVAN, M. G., DELAHUNTY, C. M., & KERRY, J. P. (2009). THE INVESTIGATION OF GENDER‐RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION. Journal of Sensory Studies, 24(6), 922–937. Portico. https://doi.org/10.1111/j.1745-459x.2009.00245.x

Food Quality and Preference / Apr 01, 2001

Byrne, D. V., O’Sullivan, M. G., Dijksterhuis, G. B., Bredie, W. L. P., & Martens, M. (2001). Sensory panel consistency during development of a vocabulary for warmed-over flavour. Food Quality and Preference, 12(3), 171–187. https://doi.org/10.1016/s0950-3293(00)00043-4

Jan 01, 2013

Kilcast, D. (2013). Instrumental assessment of food sensory quality. Woodhead Publishing Limited. https://doi.org/10.1533/9780857098856

Algal Research / Jan 01, 2020

Garicano Vilar, E., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2020). Volatile compounds of six species of edible seaweed: A review. Algal Research, 45, 101740. https://doi.org/10.1016/j.algal.2019.101740

Food Research International / Jan 01, 2018

Hickey, C. D., O’Sullivan, M. G., Davis, J., Scholz, D., Kilcawley, K. N., Wilkinson, M. G., & Sheehan, J. J. (2018). The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Research International, 103, 468–477. https://doi.org/10.1016/j.foodres.2017.09.081

Meat Science / Sep 01, 2000

Kerry, J. P., O’Sullivan, M. G., Buckley, D. J., Lynch, P. B., & Morrissey, P. A. (2000). The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties. Meat Science, 56(1), 61–66. https://doi.org/10.1016/s0309-1740(00)00021-8

Meat Science / Mar 01, 2016

Fellendorf, S., O’Sullivan, M. G., & Kerry, J. P. (2016). Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings. Meat Science, 113, 17–25. https://doi.org/10.1016/j.meatsci.2015.11.006

European Food Research and Technology / Apr 17, 2013

Hempel, A. W., O’Sullivan, M. G., Papkovsky, D. B., & Kerry, J. P. (2013). Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters. European Food Research and Technology, 237(2), 117–124. https://doi.org/10.1007/s00217-013-1968-z

Food Research International / Apr 01, 1998

Kerry, J. P., Buckley, D. J., Morrissey, P. A., O’Sullivan, K., & Lynch, P. B. (1998). Endogenous and exogenous α-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs. Food Research International, 31(3), 211–216. https://doi.org/10.1016/s0963-9969(98)00068-4

Meat Science / Mar 01, 2020

Vilar, E. G., Ouyang, H., O’Sullivan, M. G., Kerry, J. P., Hamill, R. M., O’Grady, M. N., Mohammed, H. O., & Kilcawley, K. N. (2020). Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. Meat Science, 161, 108001. https://doi.org/10.1016/j.meatsci.2019.108001

LWT - Food Science and Technology / Apr 01, 2012

Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2012). Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT - Food Science and Technology, 46(1), 363–370. https://doi.org/10.1016/j.lwt.2011.08.007

Meat Science / Jan 01, 2003

O’Sullivan, M. G., Byrne, D. V., & Martens, M. (2003). Evaluation of pork colour. Meat Science, 63(1), 119–129. https://doi.org/10.1016/s0309-1740(02)00065-7

Food Quality and Preference / Jan 01, 1998

Prescott, J., Bell, G. A., Gillmore, R., Yoshida, M., O’Sullivan, M., Korac, S., Allen, S., & Yamazaki, K. (1998). Cross-cultural comparisons of Japanese and Australian responses to manipulations of sourness, saltiness and bitterness in foods. Food Quality and Preference, 9(1–2), 53–66. https://doi.org/10.1016/s0950-3293(97)00028-1

Frontiers in Microbiology / Jul 05, 2018

Stefanovic, E., Kilcawley, K. N., Roces, C., Rea, M. C., O’Sullivan, M., Sheehan, J. J., & McAuliffe, O. (2018). Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese. Frontiers in Microbiology, 9. https://doi.org/10.3389/fmicb.2018.01506

Sensory and Instrumental Evaluation of Alcoholic Beverages / Jan 01, 2017

Instrumental analyses for alcoholic beverages. (2017). In Sensory and Instrumental Evaluation of Alcoholic Beverages (pp. 106–132). Elsevier. https://doi.org/10.1016/b978-0-12-802727-1.00006-5

LWT / Sep 01, 2018

Richardson, A. M., Tyuftin, A. A., Kilcawley, K. N., Gallagher, E., O’ Sullivan, M. G., & Kerry, J. P. (2018). The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. LWT, 95, 51–57. https://doi.org/10.1016/j.lwt.2018.04.038

Meat Science / Mar 01, 2017

Moran, L., O’Sullivan, M. G., Kerry, J. P., Picard, B., McGee, M., O’Riordan, E. G., & Moloney, A. P. (2017). Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers. Meat Science, 125, 76–83. https://doi.org/10.1016/j.meatsci.2016.11.021

Meat Science / May 01, 2011

Zakrys-Waliwander, P. I., O’Sullivan, M. G., Walsh, H., Allen, P., & Kerry, J. P. (2011). Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks. Meat Science, 88(1), 198–202. https://doi.org/10.1016/j.meatsci.2010.12.027

Food Chemistry / Sep 01, 2019

Clarke, H. J., Mannion, D. T., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2019). 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, 292, 75–80. https://doi.org/10.1016/j.foodchem.2019.04.027

Molecules / Dec 19, 2019

Clarke, H. J., Griffin, C., Rai, D. K., O’Callaghan, T. F., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2019). Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk. Molecules, 25(1), 26. https://doi.org/10.3390/molecules25010026

Processed Meats / Jan 01, 2011

Yusop, S. M., O’Sullivan, M. G., & Kerry, J. P. (2011). Marinating and enhancement of the nutritional content of processed meat products. In Processed Meats (pp. 421–449). Elsevier. https://doi.org/10.1533/9780857092946.3.421

LWT - Food Science and Technology / Apr 01, 2012

Yusop, S. M., O’Sullivan, M. G., Preuß, M., Weber, H., Kerry, J. F., & Kerry, J. P. (2012). Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat. LWT - Food Science and Technology, 46(1), 349–355. https://doi.org/10.1016/j.lwt.2011.08.014

Innovative Food Science & Emerging Technologies / Jan 01, 2020

Milner, L., Kerry, J. P., O’Sullivan, M. G., & Gallagher, E. (2020). Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients. Innovative Food Science & Emerging Technologies, 59, 102235. https://doi.org/10.1016/j.ifset.2019.102235

RSC Advances / Jan 01, 2015

Guerrero, P., O’Sullivan, M. G., Kerry, J. P., & de la Caba, K. (2015). Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties. RSC Advances, 5(11), 8182–8189. https://doi.org/10.1039/c4ra13421d

Meat Science / Mar 01, 2002

O’Sullivan, M. G., Byrne, D. V., Stagsted, J., Andersen, H. J., & Martens, M. (2002). Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E. Meat Science, 60(3), 253–265. https://doi.org/10.1016/s0309-1740(01)00131-0

Meat Science / May 01, 2015

Fellendorf, S., O’Sullivan, M. G., & Kerry, J. P. (2015). Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding. Meat Science, 103, 75–82. https://doi.org/10.1016/j.meatsci.2014.12.010

Jan 01, 2011

Kerry, J. P., & Kerry, J. F. (2011). Processed meats. Woodhead Publishing Limited. https://doi.org/10.1533/9780857092946

Meat Science / Oct 01, 2000

Lynch, A., Kerry, J. P., O’Sullivan, M. G., Lawlor, J. B. P., Buckley, D. J., & Morrissey, P. A. (2000). Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementation. Meat Science, 56(2), 211–214. https://doi.org/10.1016/s0309-1740(00)00033-4

Meat Science / Mar 01, 1997

O’Sullivan, M. G., Kerry, J. P., Buckley, D. J., Lynch, P. B., & Morrissey, P. A. (1997). The distribution of dietary vitamin E in the muscles of the porcine carcass. Meat Science, 45(3), 297–305. https://doi.org/10.1016/s0309-1740(96)00121-0

Antioxidants / Apr 20, 2020

Clarke, H. J., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2020). Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage. Antioxidants, 9(4), 338. https://doi.org/10.3390/antiox9040338

LWT / Jun 01, 2018

Fellendorf, S., Kerry, J. P., Hamill, R. M., & O’Sullivan, M. G. (2018). Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers. LWT, 92, 584–592. https://doi.org/10.1016/j.lwt.2018.03.001

Journal of Sensory Studies / Aug 01, 2009

YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(4), 512–533. Portico. https://doi.org/10.1111/j.1745-459x.2009.00224.x

Meat Science / Feb 01, 2003

Byrne, D. V., O’Sullivan, M. G., Bredie, W. L. P., Andersen, H. J., & Martens, M. (2003). Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN− allele. Meat Science, 63(2), 211–224. https://doi.org/10.1016/s0309-1740(02)00072-4

European Food Research and Technology / Jul 26, 2016

Stokes, C. N., O’Sullivan, M. G., & Kerry, J. P. (2016). Hedonic and descriptive sensory evaluation of instant and fresh coffee products. European Food Research and Technology, 243(2), 331–340. https://doi.org/10.1007/s00217-016-2747-4

Food Science & Nutrition / Jun 11, 2016

Fellendorf, S., O’Sullivan, M. G., & Kerry, J. P. (2016). Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding. Food Science & Nutrition, 5(2), 273–284. Portico. https://doi.org/10.1002/fsn3.390

Jan 01, 2012

Kerry, J. P. (2012). Advances in meat, poultry and seafood packaging. Woodhead Publishing Limited. https://doi.org/10.1533/9780857095718

Meat Science / Jun 01, 2014

Tobin, B. D., O’Sullivan, M. G., Hamill, R., & Kerry, J. P. (2014). European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient. Meat Science, 97(2), 207–213. https://doi.org/10.1016/j.meatsci.2014.01.010

Meat Science / Jun 01, 2003

O’Sullivan, M. G., Byrne, D. V., Nielsen, J. H., Andersen, H. J., & Martens, M. (2003). Sensory and chemical assessment of pork supplemented with iron and vitamin E. Meat Science, 64(2), 175–189. https://doi.org/10.1016/s0309-1740(02)00177-8

LWT - Food Science and Technology / Jan 01, 2013

Hempel, A., O’Sullivan, M. G., Papkovsky, D. B., & Kerry, J. P. (2013). Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage. LWT - Food Science and Technology, 50(1), 226–231. https://doi.org/10.1016/j.lwt.2012.05.026

Oct 27, 2017

Papademas, P., & Bintsis, T. (Eds.). (2017). Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley. https://doi.org/10.1002/9781119046165

Food Quality and Preference / Jul 01, 2010

Michon, C., O’Sullivan, M. G., Sheehan, E., Delahunty, C. M., & Kerry, J. P. (2010). Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups. Food Quality and Preference, 21(5), 478–488. https://doi.org/10.1016/j.foodqual.2010.01.003

International Dairy Journal / Sep 01, 2017

Bertuzzi, A. S., Kilcawley, K. N., Sheehan, J. J., O’Sullivan, M. G., Kennedy, D., McSweeney, P. L. H., & Rea, M. C. (2017). Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese. International Dairy Journal, 72, 44–54. https://doi.org/10.1016/j.idairyj.2017.04.001

Meat Science / Oct 01, 2019

Delgado-Pando, G., Allen, P., Kerry, J. P., O’Sullivan, M. G., & Hamill, R. M. (2019). Optimising the acceptability of reduced-salt ham with flavourings using a mixture design. Meat Science, 156, 1–10. https://doi.org/10.1016/j.meatsci.2019.05.010

Food Research International / Aug 01, 2014

Cavanagh, D., Kilcawley, K. N., O’Sullivan, M. G., Fitzgerald, G. F., & McAuliffe, O. (2014). Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model. Food Research International, 62, 432–440. https://doi.org/10.1016/j.foodres.2014.03.043

Food Research International / Jan 01, 2010

Zakrys-Waliwander, P. I., O’Sullivan, M. G., Allen, P., O’Neill, E. E., & Kerry, J. P. (2010). Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage. Food Research International, 43(1), 277–284. https://doi.org/10.1016/j.foodres.2009.10.005

International Journal of Food Science & Technology / Jul 21, 2016

Stokes, C. N., O’Sullivan, M. G., & Kerry, J. P. (2016). 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, 51(9), 2041–2048. Portico. https://doi.org/10.1111/ijfs.13176

Food Quality and Preference / Jul 01, 2010

Michon, C., O’Sullivan, M. G., Sheehan, E., Delahunty, C. M., & Kerry, J. P. (2010). Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes. Food Quality and Preference, 21(5), 553–561. https://doi.org/10.1016/j.foodqual.2010.03.001

LWT - Food Science and Technology / Dec 01, 2011

O’Sullivan, M. G., Cruz-Romero, M., & Kerry, J. P. (2011). Carbon dioxide flavour taint in modified atmosphere packed beef steaks. LWT - Food Science and Technology, 44(10), 2193–2198. https://doi.org/10.1016/j.lwt.2011.06.010

Journal of Sensory Studies / Apr 01, 2009

YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(2), 269–289. Portico. https://doi.org/10.1111/j.1745-459x.2009.00210.x

Meat Science / Oct 01, 2017

Conroy, P. M., O’ Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2017). Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture. Meat Science, 132, 125–130. https://doi.org/10.1016/j.meatsci.2017.05.020

Food Research International / Nov 01, 2013

Traynor, M. P., Burke, R., O’Sullivan, M. G., Hannon, J. A., & Barry-Ryan, C. (2013). Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana. Food Research International, 54(1), 569–577. https://doi.org/10.1016/j.foodres.2013.07.050

Food Research International / Dec 01, 2020

Cheng, Z., O’Sullivan, M. G., Kerry, J. P., Drake, M. A., Miao, S., Kaibo, D., & Kilcawley, K. N. (2020). A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. Food Research International, 138, 109749. https://doi.org/10.1016/j.foodres.2020.109749

A Handbook for Sensory and Consumer-Driven New Product Development / Jan 01, 2017

O’Sullivan, M. G. (2017). Sensory Affective (Hedonic) Testing. In A Handbook for Sensory and Consumer-Driven New Product Development (pp. 39–57). Elsevier. https://doi.org/10.1016/b978-0-08-100352-7.00003-8

International Journal of Dairy Technology / Nov 27, 2015

Henneberry, S., O’Sullivan, M. G., Kilcawley, K. N., Kelly, P. M., Wilkinson, M. G., & Guinee, T. P. (2015). Sensory quality of unheated and heated Mozzarella‐style cheeses with different fat, salt and calcium levels. International Journal of Dairy Technology, 69(1), 38–50. Portico. https://doi.org/10.1111/1471-0307.12300

Foods / Sep 01, 2021

Cheng, Z., Mannion, D. T., O’Sullivan, M. G., Miao, S., Kerry, J. P., & Kilcawley, K. N. (2021). Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder. Foods, 10(9), 2061. https://doi.org/10.3390/foods10092061

European Food Research and Technology / Jun 10, 2016

Fellendorf, S., O’Sullivan, M. G., & Kerry, J. P. (2016). Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings. European Food Research and Technology, 242(12), 2105–2118. https://doi.org/10.1007/s00217-016-2707-z

The Stability and Shelf Life of Food / Jan 01, 2016

O’Sullivan, M. G. (2016). The Stability and Shelf Life of Meat and Poultry. In The Stability and Shelf Life of Food (pp. 521–543). Elsevier. https://doi.org/10.1016/b978-0-08-100435-7.00018-6

Foods / May 22, 2013

Hempel, A., O’Sullivan, M., Papkovsky, D., & Kerry, J. (2013). Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage. Foods, 2(2), 213–224. https://doi.org/10.3390/foods2020213

Meat Science / Aug 01, 2019

Chong, F. S., Farmer, L. J., Hagan, T. D. J., Speers, J. S., Sanderson, D. W., Devlin, D. J., Tollerton, I. J., Gordon, A. W., Methven, L., Moloney, A. P., Kerry, J. P., & O’Sullivan, M. G. (2019). Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain. Meat Science, 154, 86–95. https://doi.org/10.1016/j.meatsci.2019.04.009

FEMS Microbiology Letters / Jul 01, 2016

Gethins, L., Rea, M. C., Stanton, C., Ross, R. P., Kilcawley, K., O’Sullivan, M., Crotty, S., & Morrissey, J. P. (2016). Acquisition of the yeastKluyveromyces marxianusfrom unpasteurised milk by a kefir grain enhances kefir quality. FEMS Microbiology Letters, 363(16), fnw165. https://doi.org/10.1093/femsle/fnw165

Critical Reviews in Food Science and Nutrition / Jan 22, 2019

Garvey, E. C., O’Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2019). Factors influencing the sensory perception of reformulated baked confectionary products. Critical Reviews in Food Science and Nutrition, 60(7), 1160–1188. https://doi.org/10.1080/10408398.2018.1562419

Journal of the Science of Food and Agriculture / Nov 04, 2019

Chong, F. S., O’Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., Gordon, A. W., Hagan, T. D., & Farmer, L. J. (2019). Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping. Journal of the Science of Food and Agriculture, 100(1), 245–257. Portico. https://doi.org/10.1002/jsfa.10032