Maurice G. O’Sullivan - Publications, H-index & Citations

Maurice G. O’Sullivan

University College Cork

47H指数

213论文数

6.6K被引数

收录论文 86

发表时间

From flour to function: impact of glucono-δ-lactone (GDL) and fermentation on the functional and sensory quality of pea flour gels for plant-based cheese analogue 从面粉到功能：葡萄糖-δ-内酯（GDL）和发酵对豌豆粉凝胶植物基奶酪仿制品的功能和感官品质的影响

European Food Research and Technology

IF3.2

2026-09-15

PREAI

Farhan Ali; James A. O’Mahony; Maurice G. O’Sullivan; Joseph P Kerry

Stabilization of nanoemulsions using cold-water fish gelatin and whey protein isolates/fibrils 利用冷水鱼明胶和乳清蛋白分离物/原纤维稳定纳米乳液

FOOD HYDROCOLLOIDS

IF12.4

2025-06-07

PREAI

Lin, Yichen; Roos, Yrjo H.; O'Sullivan, Maurice; Miao, Song

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

FOOD CHEMISTRY

IF9.8

2023-08-01

PREAI

Garvey, E. C.; O'Sullivan, M. G.; Kerry, J. P.; Kilcawley, K. N.

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

FRONTIERS IN NUTRITION

IF5.1

2022-03-10

OAAI

Clarke, Holly J.; Fitzpatrick, Ellen; Hennessy, Deirdre; O'Sullivan, Maurice G.; Kerry, Joseph P.; Kilcawley, Kieran N.

Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-10-01

OAAI

Clarke, H. J.; Griffin, C.; Hennessy, D.; O'Callaghan, T. F.; O'Sullivan, M. G.; Kerry, J. P.; Kilcawley, K. N.

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced cakes 表征清洁标签蔗糖还原蛋糕的感官质量和挥发性香气特征

FOOD CHEMISTRY

IF9.8

2021-04-01

PREAI

Garvey, E. C.; O'Sullivan, M. G.; Kerry, J. P.; Milner, L.; Gallagher, E.; Kilcawley, K. N.

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

FOOD RESEARCH INTERNATIONAL

IF8

2020-12-01

PREAI

Cheng, Z.; O'Sullivan, M. G.; Kerry, J. P.; Drake, M. A.; Miao, Song; Kaibo, D.; Kilcawley, K. N.

Effect of pelvic suspension and post-mortem ageing on the quality of three muscles fromHolstein Friesianbulls and steers

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-09-25

PREAI

Moran, Lara; Barron, Luis Javier R.; Wilson, Shannon S.; O'Sullivan, Maurice G.; Kerry, Joseph P.; Prendiville, Robert; Moloney, Aidan P.

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-09-22

OAAI

Vilar, Elena Garicano; O'Sullivan, Maurice G.; Kerry, Joseph P.; Kilcawley, Kieran N.

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

ANTIOXIDANTS

IF6.6

2020-04-20

OAAI

Clarke, Holly J.; O'Sullivan, Maurice G.; Kerry, Joseph P.; Kilcawley, Kieran N.

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

MEAT SCIENCE

IF6.1

2020-03-01

PREAI

Vilar, Elena Garicano; Ouyang, Hao; O'Sullivan, Maurice G.; Kerry, Joseph P.; Hamill, Ruth M.; O'Grady, Michael N.; Mohammed, Halimah O.; Kilcawley, Kieran N.

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-01-01

OAAI

Milner, Laura; Kerry, Joseph P.; O'Sullivan, Maurice G.; Gallagher, Eimear

Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems

ANIMAL

IF4.2

2020-01-01

OAAI

Moran, L.; Wilson, S. S.; O'Sullivan, M. G.; McGee, M.; O'Riordan, E. G.; Monahan, F. J.; Kerry, J. P.; Moloney, A. P.

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

MOLECULES

IF4.6

2019-12-19

OAAI

Clarke, Holly J.; Griffin, Carol; Rai, Dilip K.; O'Callaghan, Tom F.; O'Sullivan, Maurice G.; Kerry, Joseph P.; Kilcawley, Kieran N.

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-11-04

OAAI

Chong, Fui Shien; O'Sullivan, Maurice G.; Kerry, Joe P.; Moloney, Aidan P.; Methven, Lisa; Gordon, Alan W.; Hagan, Terence D. J.; Farmer, Linda J.

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

MEAT SCIENCE

IF6.1

2019-10-01

OAAI

Delgado-Pando, Gonzalo; Allen, Paul; Kerry, Joe P.; O'Sullivan, Maurice G.; Hamill, Ruth M.

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

IF9.8

2019-09-01

PREAI

Clarke, Holly J.; Mannion, David T.; O'Sullivan, Maurice G.; Kerry, Joseph P.; Kilcawley, Kieran N.

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

MEAT SCIENCE

IF6.1

2019-08-01

OAAI

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.

Sensory optimisation of salt-reduced corned beef for different consumer segments

MEAT SCIENCE

IF6.1

2019-08-01

OAAI

Conroy, Paula M.; O'Sulliyan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P.

Factors influencing the sensory perception of reformulated baked confectionary products

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2019-01-22

PREAI

Garvey, Emer C.; O'Sullivan, Maurice G.; Kerry, Joseph P.; Kilcawley, Kieran N.

研究方向