C.M. Delahunty - Concepedia

Author

C.M. Delahunty

Also Known As

C DELAHUNTY, C Delahunty, C M Delahunty, C. DELAHUNTY, C. Delahunty, C. M. DELAHUNTY, C. M. Delahunty, C. M. Delahunty∗, C.M Delahunty, C.M. DELAHUNTY

Publications

4.1K

Citations

H-Index

110

Concepts

All Affiliations

University College Cork University of Otago Teagasc - The Irish Agriculture and Food Development Authority Commonwealth Scientific and Industrial Research Organisation University of Limerick

About

C.M. Delahunty 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	25	30	2.8K
2	Engineering	4	4	133
3	Arts	1	1	20
4	Education	1	1	35
5	Language Studies	1	1	103

C.M. Delahunty

Publications

Citations

H-Index

Page 1

	Year	Citations
Descriptive sensory analysis: past, present and future Jane Murray, C.M. Delahunty, Irene A. Baxter Food Research International Cognitive ScienceSensory ScienceSensometricsDescriptive Sensory AnalysisSpeech Perception	2001	685
Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks T. Luckow, C.M. Delahunty Food Quality and Preference NutritionProbioticFood QualityConsumer StudyFood Microbiology	2004	268
Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception Aine B Boland, C.M. Delahunty, S VANRUTH Food Chemistry Food ChemistryGelatin GelsFood AnalysisStrawberry Flavour ReleaseSensory Science	2005	214
Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese Jane Murray, C.M. Delahunty Food Quality and Preference Behavioral SciencesFood MarketingFood PackagingConsumer PreferenceCheddar Cheese	2000	174
Consumer acceptance of orange juice containing functional ingredients T. Luckow, C.M. Delahunty Food Research International NutritionFood InnovationConsumer ResearchBeverage IndustryFood Quality	2004	159
Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice T. Luckow, V. Sheehan, Gerald F. Fitzgerald, Appetite NutritionProbioticFood QualityFood MicrobiologyFlavour-masking Strategies	2006	142
Use of autolytic starter systems to accelerate the ripening of Cheddar cheese John A. Hannon, Martin G. Wilkinson, C.M. Delahunty, International Dairy Journal Autolytic Starter SystemsCheddar Cheese	2003	137
Texture preferences of 12-month-old infants and the role of early experiences I. Blossfeld, Aedin Collins, Megan K. Kiely, Food Quality and Preference Early VisionChild PsychologyCognitive ScienceEarly ExperiencesTexture Preferences	2006	122
AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES Christelle Chrea, Lauro Melo, Greg Evans, Journal of Sensory Studies Customer SatisfactionConsumer UncertaintyBehavioral Decision MakingProduct LabelingConsumer Study	2010	103
Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America M.A. Drake, M.D. Yates, Patrick D. Gerard, International Dairy Journal Language DocumentationLinguisticsNew ZealandCheddar Cheese FlavourLanguage Studies	2005	103

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