Maurice O'Sullivan

University College Cork, School of Food and Nutritional Sciences

Cork

Research Expertise

sensory
meat
dairy
consumer
Food Science
Computer Science Applications
Molecular Biology
Genetics
Ecology, Evolution, Behavior and Systematics
Microbiology
Biochemistry
Modeling and Simulation
Physiology
Analytical Chemistry
Health (social science)
Plant Science
Animal Science and Zoology
Biotechnology
Nutrition and Dietetics
Applied Microbiology and Biotechnology
Sensory Systems
Agronomy and Crop Science
Industrial and Manufacturing Engineering
Microbiology (medical)
Organic Chemistry
Pharmaceutical Science
Drug Discovery
Physical and Theoretical Chemistry
Molecular Medicine
Clinical Biochemistry
Cell Biology
Safety, Risk, Reliability and Quality
Process Chemistry and Technology
Bioengineering

About

Dr. Maurice O’ Sullivan is a sensory scientist and senior lecturer in food science working in the School of Food and Nutritional Sciences, UCC. In the past Maurice has worked in the food industry as a sensory scientist and flavour chemist for Diageo Baileys and Guinness. He has worked as a food technologist and process/product development scientist for the processed foods sector in the 1990’s as well as more recently a product development consultant to the dairy, meat and beverage industries. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently Maurice works in the School of Food and Nutritional Sciences, University College Cork as a senior lecturer and sensory and product reformulation project coordinator on large scale multi-million euro research projects. For many years he has also managed the “Sensory Unit” at UCC working on sensory and flavour based projects involving a diverse selection of products. This sensory science based service (at UCC) includes testing the difference, affective and descriptive analysis of foods and beverages as well as assessing shelf-life and comparing sensory results to microbiological and analytical (instrumental, physic-chemical) data using multivariate data analysis (MVA). Sensory testing is critical for new product development/optimisation, ingredient substitution and devising appropriate packaging and comparing foods or beverages to competitor’s products. Again, the key to unlocking the hidden secrets of this multimodal data is with MVA (Multivariate Data Analysis). To date Maurice has secured significant research funding of €5,300,000 Gross, €3,843,329.30 to UCC. He has worked in the area of targeted ingredient (salt, fat, sugar) reduction in foods since 1997. The focus of this research has been reduction of negative ingredients linked to civilisation diseases (Diabetes, Obesity, Heart Disease, Anaemia) while maintaining sensory properties, but also improving nutritional quality of developed products. To date this research has produced numerous publications with many more in development. Other research areas include Cross Cultural Sensory Perception of Irish Dairy Products in Asia, Europe and North America as well as Foods for the Elderly, Packaging and Meat optimisation. Maurice has published more than 200 sensory or consumer research based articles (papers, book chapters, proceedings etc.).

Publications

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

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

Smart Packaging Technologies for Fast Moving Consumer Goods

Apr 04, 2008

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

Handbook of Meat Processing

Feb 23, 2010

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

Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis

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

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

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

Front Matter

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

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

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

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

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

Food and beverage stability and shelf life

Jan 01, 2011

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

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

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

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

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

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

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

Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

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

Effect of different forage types on the volatile and sensory properties of bovine milk

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

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

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

Effect of varying salt and fat levels on the sensory quality of beef patties

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

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

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

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

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

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 / 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

Salt content and minimum acceptable levels in whole-muscle cured meat products

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

Woodhead Publishing Series in Food Science, Technology and Nutrition

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

Instrumental Assessment of the Sensory Quality of Food and Beverage Products

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

Sensory evaluation of fresh meat

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

THE INVESTIGATION OF GENDER‐RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION

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

Sensory panel consistency during development of a vocabulary for warmed-over flavour

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

Instrumental assessment of food sensory quality

Jan 01, 2013

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

Volatile compounds of six species of edible seaweed: A review

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

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

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

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties

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

Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings

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

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 / 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

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 / 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

Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

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

Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets

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

Evaluation of pork colour

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

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

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

Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

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

Instrumental analyses for alcoholic beverages

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

The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies

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

Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers

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

Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks

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

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 / 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

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

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

Marinating and enhancement of the nutritional content of processed meat products

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

Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat

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

Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients

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

Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties

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

Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E

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

Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding

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

Processed meats

Jan 01, 2011

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

Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementation

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

The distribution of dietary vitamin E in the muscles of the porcine carcass

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

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

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

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers

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

SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS

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

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 / 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

Hedonic and descriptive sensory evaluation of instant and fresh coffee products

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

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

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

Advances in meat, poultry and seafood packaging

Jan 01, 2012

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

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

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

Sensory and chemical assessment of pork supplemented with iron and vitamin E

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

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 / 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

Global Cheesemaking Technology

Oct 27, 2017

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

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

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

Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

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

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

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

Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

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

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 / 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

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 / 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

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

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

Carbon dioxide flavour taint in modified atmosphere packed beef steaks

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

SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS

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

Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

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

Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana

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

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

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

Sensory Affective (Hedonic) Testing

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

Sensory quality of unheated and heated Mozzarella‐style cheeses with different fat, salt and calcium levels

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

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

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

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 / 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 Meat and Poultry

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

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 / 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

Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain

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

Acquisition of the yeastKluyveromyces marxianusfrom unpasteurised milk by a kefir grain enhances kefir quality

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

Factors influencing the sensory perception of reformulated baked confectionary products

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

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

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

Education

Sensory and Consumer Science / March, 2002

Copenhagen

Experience

Univsersity College Cork

Links & Social Media

Join Maurice on NotedSource!
Join Now

At NotedSource, we believe that professors, post-docs, scientists and other researchers have deep, untapped knowledge and expertise that can be leveraged to drive innovation within companies. NotedSource is committed to bridging the gap between academia and industry by providing a platform for collaboration with industry and networking with other researchers.

For industry, NotedSource identifies the right academic experts in 24 hours to help organizations build and grow. With a platform of thousands of knowledgeable PhDs, scientists, and industry experts, NotedSource makes connecting and collaborating easy.

For academic researchers such as professors, post-docs, and Ph.D.s, NotedSource provides tools to discover and connect to your colleagues with messaging and news feeds, in addition to the opportunity to be paid for your collaboration with vetted partners.

Expert Institutions
NotedSource has experts from Stanford University
Expert institutions using NotedSource include Oxfort University
Experts from McGill have used NotedSource to share their expertise
University of Chicago experts have used NotedSource
MIT researchers have used NotedSource
Proudly trusted by
Microsoft uses NotedSource for academic partnerships
Johnson & Johnson academic research projects on NotedSource
ProQuest (Clarivate) uses NotedSource as their industry academia platform
Slamom consulting engages academics for research collaboration on NotedSource
Omnicom and OMG find academics on notedsource
Unilever research project have used NotedSource to engage academic experts