Conor Delahunty

Dikutip oleh

	Semua	Sejak 2020
Kutipan	10504	2997
indeks-h	60	31
indeks-i10	120	87

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Professor Nazimah HamidDepartment of Food Science and Microbiology, Auckland University of TechnologyEmail yang diverifikasi di aut.ac.nz
Andrew R GrayBiostatistics Centre, Division of Health Sciences, University of OtagoEmail yang diverifikasi di otago.ac.nz
Donal J O'CallaghanPrincipal Research Officer, TeagascEmail yang diverifikasi di teagasc.ie
Siew Ling TeyAbbott Nutrition Research and DevelopmentEmail yang diverifikasi di otago.ac.nz
Colm O'DonnellFull Professor, UCD School of Biosystems & Food Engineering, University College DublinEmail yang diverifikasi di ucd.ie
Graham T. EyresUniversity of OtagoEmail yang diverifikasi di otago.ac.nz
Gerard DowneyTeagascEmail yang diverifikasi di teagasc.ie
Jeremiah (JJ/Diarmuid) SheehanTeagasc Food Research Centre MooreparkEmail yang diverifikasi di teagasc.ie
Russell KeastDeakin UniversityEmail yang diverifikasi di deakin.edu.au
Andrew EddyRetired from: CSIRO Food and NutritionEmail yang diverifikasi di csiroalumni.org.au
Joe BogueCork University Business SchoolEmail yang diverifikasi di ucc.ie
Colette Catherine FaganUniversity of ReadingEmail yang diverifikasi di reading.ac.uk
Peter CliftonProfessor of Nutrition University of South AustraliaEmail yang diverifikasi di unisa.edu.au
Mary A. SewellSchool of Biological Sciences, University of AucklandEmail yang diverifikasi di auckland.ac.nz
O'Sullivan, Maurice G.University College Cork, School of Food and Nutritional SciencesEmail yang diverifikasi di ucc.ie
Prof Mairead KielyUniversity College CorkEmail yang diverifikasi di ucc.ie
Rachel McQueenUniversity of AlbertaEmail yang diverifikasi di ualberta.ca
Raechel M LaingProfessor, Textile Sciences, University of OtagoEmail yang diverifikasi di otago.ac.nz
Kolbrun SveinsdottirEmail yang diverifikasi di matis.is
Paul LH McSweeneyUniversity College CorkEmail yang diverifikasi di ucc.ie

Ikuti

Conor Delahunty

Vice President, Global Sensory & Consumer Insights. Taste, Nutrition & Health, Symrise

Email yang diverifikasi di symrise.com

Flavor Flavour Sensory Sensory Science Consumer Insight


Judul Urutkan menurut kutipan Urutkan menurut tahun Urutkan menurut judul	Dikutip oleh Dikutip oleh	Tahun
Descriptive sensory analysis: past, present and future JM Murray, CM Delahunty, IA Baxter Food research international 34 (6), 461-471, 2001	920	2001
Oral sensitivity to fatty acids, food consumption and BMI in human subjects JE Stewart, C Feinle-Bisset, M Golding, C Delahunty, PM Clifton, ... British journal of nutrition 104 (1), 145-152, 2010	421	2010
Gas chromatography‐olfactometry CM Delahunty, G Eyres, JP Dufour Journal of Separation Science 29 (14), 2107-2125, 2006	404	2006
Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks T Luckow, C Delahunty Food Quality and Preference 15 (7-8), 751-759, 2004	383	2004
Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception AB Boland, CM Delahunty, SM van Ruth Food chemistry 96 (3), 452-460, 2006	291	2006
Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds K Buhr, S van Ruth, C Delahunty International Journal of Mass Spectrometry 221 (1), 1-7, 2002	268	2002
Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese JM Murray, CM Delahunty Food quality and preference 11 (5), 419-435, 2000	238	2000
Comparison of five common acceptance and preference methods KA Hein, SR Jaeger, BT Carr, CM Delahunty Food quality and preference 19 (7), 651-661, 2008	226	2008
Consumer acceptance of orange juice containing functional ingredients T Luckow, C Delahunty Food research international 37 (8), 805-814, 2004	222	2004
Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice T Luckow, V Sheehan, G Fitzgerald, C Delahunty Appetite 47 (3), 315-323, 2006	213	2006
Use of autolytic starter systems to accelerate the ripening of Cheddar cheese JA Hannon, MG Wilkinson, CM Delahunty, JM Wallace, PA Morrissey, ... International Dairy Journal 13 (4), 313-323, 2003	200	2003
The sensory quality of fresh bread: Descriptive attributes and consumer perceptions SP Heenan, JP Dufour, N Hamid, W Harvey, CM Delahunty Food research international 41 (10), 989-997, 2008	199	2008
Sensory characteristics of different cod products related to consumer preferences and attitudes K Sveinsdóttir, E Martinsdóttir, D Green-Petersen, G Hyldig, R Schelvis, ... Food Quality and Preference 20 (2), 120-132, 2009	165	2009
Mouthfeel and flavour of fermented whey with added hydrocolloids FJ Gallardo-Escamilla, AL Kelly, CM Delahunty International Dairy Journal 17 (4), 308-315, 2007	147	2007
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk FJ Gallardo-Escamilla, AL Kelly, CM Delahunty Journal of dairy science 88 (11), 3745-3753, 2005	139	2005
Interactions between artificial saliva and 20 aroma compounds in water and oil model systems SM van Ruth, I Grossmann, M Geary, CM Delahunty Journal of Agricultural and Food Chemistry 49 (5), 2409-2413, 2001	137	2001
Sensory character of cheese and its evaluation CM Delahunty, MA Drake Cheese: chemistry, physics and microbiology 1, 455-487, 2004	135	2004
Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America MA Drake, MD Yates, PD Gerard, CM Delahunty, EM Sheehan, ... International Dairy Journal 15 (5), 473-483, 2005	133	2005
An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: An example of Australian wines C Chrea, L Melo, G Evans, C Forde, C Delahunty, DN Cox Journal of Sensory Studies 26 (1), 13-24, 2011	129	2011
Texture preferences of 12-month-old infants and the role of early experiences I Blossfeld, A Collins, M Kiely, C Delahunty Food Quality and Preference 18 (2), 396-404, 2007	127	2007

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