Maurice G. O’Sullivan
University College Cork(IE)
Publications by Year
Research Areas
Meat and Animal Product Quality, Sensory Analysis and Statistical Methods, Biochemical Analysis and Sensing Techniques, Advanced Chemical Sensor Technologies, Animal Nutrition and Physiology
Most-Cited Works
- → Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir(2016)329 cited
- → Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere(2007)244 cited
- → Probiotic bacteria: myth or reality?(1992)217 cited
- → Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis(2003)166 cited
- → The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages(2012)163 cited
- → The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage(2011)139 cited