Maurice G. O’Sullivan

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

Aaron M. Walsh, Fiona Crispie, Kieran N. Kilcawley et al. · mSystems · 2016 · 323 citations · Full text

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

P.I. Zakrys, Sean A. Hogan, Maurice G. O’Sullivan et al. · Meat Science · 2007 · 244 citations

Animal Physiology, Meat Packaging, Oxygen Concentration +7

Probiotic bacteria: myth or reality?

Maurice G. O’Sullivan, G. Thornton, Gerald C. O’Sullivan et al. · Trends in Food Science & Technology · 1992 · 217 citations

Probiotic, Dysbiosis, Microbiology +4

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

Maurice G. O’Sullivan · Meat Science · 2003 · 166 citations

Meat Packaging, Image Analysis, Engineering +11

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

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Meat Science · 2012 · 161 citations

Nutrition, Food Composition, Pork Breakfast Sausages +9