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C.M. Delahunty

Observed names: 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, C.M. Delahunty ., Claire M. Delahunty
Observed institutions: University College Dublin, Commonwealth Scientific and Industrial Research Organisation, Teagasc - The Irish Agriculture and Food Development Authority, University of South Australia, National University of Ireland, University of Strathclyde, University College Cork, Rice University, University of Otago
OpenAlex ID: A5110191958
Descriptive sensory analysis: past, present and future
2001 · J.M Murray, C.M Delahunty, et al. · Food Research International · 708
Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks
2004 · T. Luckow, C. Delahunty · Food Quality and Preference · 270
Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception
2005 · A BOLAND, C DELAHUNTY, et al. · Food Chemistry · 225
Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese
2000 · J.M Murray, C.M Delahunty · Food Quality and Preference · 175
Consumer acceptance of orange juice containing functional ingredients
2004 · T Luckow, C Delahunty · Food Research International · 160
Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice
2006 · T. Luckow, V. Sheehan, et al. · Appetite · 144
Use of autolytic starter systems to accelerate the ripening of Cheddar cheese
2003 · J.A. Hannon, M.G. Wilkinson, et al. · International Dairy Journal · 141
Texture preferences of 12-month-old infants and the role of early experiences
2006 · I. Blossfeld, A. Collins, et al. · Food Quality and Preference · 129
An Investigation Using Three Approaches to Understand the Influence of Extrinsic Product Cues on Consumer Behavior: an Example of Australian Wines
2010 · C. CHREA, L. MELO, et al. · Journal of Sensory Studies · 106
Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America
2005 · M.A. Drake, M.D. Yates, et al. · International Dairy Journal · 105
Mouthfeel and flavour of fermented whey with added hydrocolloids
2006 · F.J. Gallardo-Escamilla, A.L. Kelly, et al. · International Dairy Journal · 100
Influence of Starter Culture on Flavor and Headspace Volatile Profiles of Fermented Whey and Whey Produced from Fermented Milk
2005 · F.J. Gallardo-Escamilla, A.L. Kelly, et al. · Journal of Dairy Science · 99
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Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers
2004 · C.G. Forde, C.M. Delahunty · Food Quality and Preference · 99
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy
2005 · G. Downey, E. Sheehan, et al. · International Dairy Journal · 93
Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
2006 · J.A. Hannon, K.N. Kilcawley, et al. · International Dairy Journal · 84
Sensory Characteristics and Related Volatile Flavor Compound Profiles of Different Types of Whey
2005 · F.J. Gallardo-Escamilla, A.L. Kelly, et al. · Journal of Dairy Science · 83
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Sensory Character of Cheese and its Evaluation
2004 · C.M. Delahunty, M.A. Drake · Cheese · 80
The Investigation of Gender‐related Sensitivity Differences in Food Perception
2009 · C. MICHON, M.G. O'SULLIVAN, et al. · Journal of Sensory Studies · 79
Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads
2008 · K. Phillips, P. Bremer, et al. · Aquaculture · 77
The effect of preparation method and typicality of colour on children’s acceptance for vegetables
2011 · A.A.M. Poelman, C.M. Delahunty · Food Quality and Preference · 73
Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals
2010 · S L Tey, R C Brown, et al. · European Journal of Clinical Nutrition · 70
RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE
2006 · C.D. EVERARD, D.J. O'CALLAGHAN, et al. · Journal of Texture Studies · 65
Sensory characterisation of cooked hams by untrained consumers using free-choice profiling
1997 · C.M. Delahunty, A. McCord, et al. · Food Quality and Preference · 62
Market‐oriented methodologies to optimise consumer acceptability of Cheddar‐type cheeses
1999 · J.C. Bogue, C.M. Delahunty, et al. · British Food Journal · 61
Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems
2006 · B.E. Walshe, E.M. Sheehan, et al. · Meat Science · 60
Works count: 76
Citation count: 4,204
H-index: 35
I10-index: 52
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