Maurice G. O'sullivan

College Road
Cork, M, Ireland

Last Updated: 09/26/2026

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Found 57 publications

Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market.

Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market.

Journal: Foods (Basel, Switzerland)

Published: June 27, 2025

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response.

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response.

Journal: Foods (Basel, Switzerland)

Published: March 05, 2024

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives.

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives.

Journal: Foods (Basel, Switzerland)

Published: March 31, 2023

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

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

Journal: Food chemistry

Published: November 18, 2022

The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder.

The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder.

Journal: The Journal of dairy research

Published: August 19, 2022

The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation.

The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation.

Journal: Animals : an open access journal from MDPI

Published: August 04, 2022

Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.

Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.

Journal: Foods (Basel, Switzerland)

Published: April 15, 2022

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

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

Journal: Frontiers in nutrition

Published: December 22, 2021

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.

Journal: Foods (Basel, Switzerland)

Published: October 19, 2021

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis.

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis.

Journal: Foods (Basel, Switzerland)

Published: July 06, 2021

Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.

Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.

Journal: Foods (Basel, Switzerland)

Published: June 28, 2021

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

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

Journal: Foods (Basel, Switzerland)

Published: June 11, 2021

Showing 1-12 of 57

Last Updated: 09/26/2026