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Results:
1-7
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Results: 7
Authors:
ORIORDAN PJ
DELAHUNTY CM
SHEEHAN EM
MORRISSEY PA
Citation: Pj. Oriordan et al., COMPARISONS OF VOLATILE COMPOUNDS RELEASED DURING CONSUMPTION OF A COMPLEX FOOD BY DIFFERENT ASSESSORS WITH EXPRESSIONS OF PERCEIVED FLAVORDETERMINED BY FREE-CHOICE PROFILING, Journal of sensory studies, 13(4), 1998, pp. 435-459
Authors:
DELAHUNTY CM
MCCORD A
ONEILL EE
MORRISSEY PA
Citation: Cm. Delahunty et al., SENSORY CHARACTERIZATION OF COOKED HAMS BY UNTRAINED CONSUMERS USING FREE-CHOICE PROFILING, Food quality and preference, 8(5-6), 1997, pp. 381-388
Authors:
DELAHUNTY CM
PIGGOTT JR
CONNER JM
PATERSON A
Citation: Cm. Delahunty et al., COMPARATIVE VOLATILE RELEASE FROM TRADITIONAL AND REDUCED-FAT CHEDDARCHEESES UPON MASTICATION IN THE MOUTH, Italian journal of food sciences, 8(2), 1996, pp. 89-98
Authors:
DELAHUNTY CM
PIGGOTT JR
CONNER JM
PATERSON A
Citation: Cm. Delahunty et al., COMPARISON OF DYNAMIC FLAVOR RELEASE FROM HARD CHEESES AND ANALYSIS OF HEADSPACE VOLATILES FROM THE MOUTH WITH FLAVOR PERCEPTION DURING CONSUMPTION, Journal of the Science of Food and Agriculture, 71(3), 1996, pp. 273-281
Authors:
DELAHUNTY CM
PIGGOTT JR
Citation: Cm. Delahunty et Jr. Piggott, CURRENT METHODS TO EVALUATE CONTRIBUTION AND INTERACTIONS OF COMPONENTS TO FLAVOR OF SOLID FOODS USING HARD CHEESE AS AN EXAMPLE, International journal of food science & technology, 30(5), 1995, pp. 555-570
Authors:
DELAHUNTY CM
ANKENER W
BRAINERD S
NICKERSON DA
MONONEN IT
Citation: Cm. Delahunty et al., FINNISH-TYPE ASPARTYLGLUCOSAMINURIA DETECTED BY OLIGONUCLEOTIDE LIGATION ASSAY, Clinical chemistry, 41(1), 1995, pp. 59-61
Authors:
DELAHUNTY CM
CONNER JM
PIGGOTT JR
PATERSON A
Citation: Cm. Delahunty et al., PERCEPTION OF HETEROCYCLIC NITROGEN-COMPOUNDS IN MATURE WHISKEY, Journal of the Institute of Brewing, 99(6), 1993, pp. 479-482
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