Conor Delahunty
Conor Delahunty
Vice President, Innovation. Flavor and Nutrition, Symrise APAC.
Verified email at symrise.com
Title
Cited by
Cited by
Year
Descriptive sensory analysis: past, present and future
JM Murray, CM Delahunty, IA Baxter
Food research international 34 (6), 461-471, 2001
7262001
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
3352010
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
3182004
Gas chromatography‐olfactometry
CM Delahunty, G Eyres, JP Dufour
Journal of Separation Science 29 (14), 2107-2125, 2006
3002006
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
2372006
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
2162002
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
2082000
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
1902008
Consumer acceptance of orange juice containing functional ingredients
T Luckow, C Delahunty
Food research international 37 (8), 805-814, 2004
1862004
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
1752006
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
1632008
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
1552003
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
1262009
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
1262001
Mouthfeel and flavour of fermented whey with added hydrocolloids
FJ Gallardo-Escamilla, AL Kelly, CM Delahunty
International Dairy Journal 17 (4), 308-315, 2007
1252007
Sensory character of cheese and its evaluation
CM Delahunty, MA Drake
Cheese: chemistry, physics and microbiology 1 (3), 455-487, 2004
1162004
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
1142005
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy
G Downey, E Sheehan, C Delahunty, D O’Callaghan, T Guinee, ...
International Dairy Journal 15 (6-9), 701-709, 2005
1022005
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
1012005
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
972007
The system can't perform the operation now. Try again later.
Articles 1–20