Maurice G. O’Sullivan

Author

Also Known As

M O'Sullivan, M. G. O'Sullivan, M. G. O’Sullivan, M. Gerard O’Sullivan, M. O'Sullivan, M. O’Sullivan, M.G O'Sullivan, M.G O’Sullivan, M.G. O'SULLIVAN, M.G. O'Sullivan

210

Publications

6.5K

Citations

H-Index

145

Concepts

All Affiliations

University College Cork Teagasc - The Irish Agriculture and Food Development Authority University College Dublin Royal Agricultural University National University of Ireland

About

Maurice G. O’Sullivan is an author at University College Cork specializing in health sciences, food quality, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	36	67	3.5K
2	Engineering	10	10	444
3	Education	8	8	224
4	Language Studies	1	1	72
5	Management	1	1	29

Maurice G. O’Sullivan

106

Publications

5.7K

Citations

H-Index

Page 1

	Year	Citations
Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir Aaron M. Walsh, Fiona Crispie, Kieran N. Kilcawley, mSystems	2016	323
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, Meat Science Animal PhysiologyMeat PackagingOxygen ConcentrationAnimal SciencePhysiology	2007	244
Probiotic bacteria: myth or reality? Maurice G. O’Sullivan, G. Thornton, Gerald C. O’Sullivan, Trends in Food Science & Technology ProbioticDysbiosisMicrobiologyMicrobiomeProbiotics	1992	217
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 Meat PackagingImage AnalysisEngineeringFood AuthenticationComputer Vision Methods	2003	166
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, Meat Science NutritionFood CompositionPork Breakfast SausagesPhysiochemical PropertiesAnimal Nutrition	2012	161
The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage P.I. Zakrys-Waliwander, Maurice G. O’Sullivan, Eileen O’Neill, Food Chemistry Animal PhysiologyBiomanufacturingBiochemistryAnimal ScienceBovine M.	2011	138
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat Salma M. Yusop, Maurice G. O’Sullivan, John F. Kerry Meat Science Poultry MeatMarinade PerformanceSensory AcceptabilityPoultry FarmingMeat Quality	2010	134
Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems Tom F. O’Callaghan, Hope Faulkner, Stephen McAuliffe, Journal of Dairy Science	2016	131
Microbiological evaluation of dental unit water systems in general dental practice in Europe John T. Walker, D. J. Bradshaw, Michelle Finney, European Journal Of Oral Sciences Pathogenic MicrobiologyOral MicrobiologyGeneral Dental PracticeBacterial PathogensAntiretraction Valve	2004	115
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill, Meat Science Food ChemistryNutritionBody CompositionFood AnalysisPhysiology	2012	114

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