Lista de obras - Maurice G O'Sullivan - Dominio Público Uruguay

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

artículo científico publicado el 1 de noviembre de 2003

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

artículo científico publicado en 2022

Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality.

artículo científico publicado en 2016

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

artículo científico publicado en 2021

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

artículo científico publicado en 2008

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

artículo científico publicado en 2016

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.

artículo científico publicado en 2013

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

artículo científico publicado en 2016

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

artículo científico publicado en 2010

Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.

artículo científico publicado en 2017

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

artículo científico publicado en 2012

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

artículo científico publicado en 2012

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

scientific article published on 01 November 2007

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

artículo científico publicado en 2014

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

artículo científico publicado en 2003

Factors influencing the sensory perception of reformulated baked confectionary products

artículo científico publicado en 2019

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

artículo científico publicado en 2015

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

artículo científico publicado en 2015

Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage.

artículo científico publicado en 2013

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

artículo científico publicado en 2016

Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality

scientific article published on 30 October 2014

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

artículo científico publicado en 2021

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

scientific article published on 22 December 2010

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

artículo científico publicado en 2022

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

artículo científico publicado en 2012

Lista de obras de Maurice G O'Sullivan

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

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

Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality.

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

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

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

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.

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

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

Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.

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

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

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

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

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

Factors influencing the sensory perception of reformulated baked confectionary products

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

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

Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage.

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

Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality

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

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

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