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Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland
Maurice
G
.
O’Sullivan
,
Briony Supple
Creat. Educ.
Vol.9 No.13, October 25, 2018
DOI:
10.4236/ce.2018.913146
(PDF 360K)
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Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland
Susann Fellendorf,
Joseph P. Kerry,
Maurice
G
.
O’Sullivan
Food Nutr. Sci.
Vol.9 No.7, July 26, 2018
DOI:
10.4236/fns.2018.97066
(PDF 408K)
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Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk
Chloe N. Stokes,
Joseph P. Kerry,
Maurice
G
.
O’Sullivan
Food Nutr. Sci.
Vol.9 No.12, December 28, 2018
DOI:
10.4236/fns.2018.912102
(PDF 444K)
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Rapid Descriptive Consumer Analysis Using Simultaneous and Monadic Sample Presentation for Coffee
Chloe N. Stokes,
Joseph P. Kerry,
Maurice
G
.
O’Sullivan
Food Nutr. Sci.
Vol.9 No.2, February 07, 2018
DOI:
10.4236/fns.2018.92005
(PDF 628K)
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Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag
Maurice
G
.
O’Sullivan
,
Malco C. Cruz-Romero,
Joseph P. Kerry
Food Nutr. Sci.
Vol.9 No.9, September 19, 2018
DOI:
10.4236/fns.2018.99079
(PDF 952K)
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