Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage by Holly J. Clarke, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley

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The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame) by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Joseph P. Kerry

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Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives by Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan, Ruth M. Hamill

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Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems by Kieran N. Kilcawley, Hope Faulkner, Holly J. Clarke, Maurice G. O’Sullivan, Joseph P. Kerry

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Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder by Zeng Cheng, David T. Mannion, Maurice G. O’Sullivan, Song Miao, Joseph P. Kerry, Kieran N. Kilcawley

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Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response by Artur Głuchowski, Emily Crofton, Elena S. Inguglia, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill

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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis by Holly J. Clarke, William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley

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Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers by Artur Głuchowski, Emily Crofton, Limin M. Baby, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill

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The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis by Aislinn M. Richardson, Andrey A. Tyuftin, Kieran N. Kilcawley, Eimear Gallagher, Maurice G. O’Sullivan, Joseph P. Kerry

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Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers by Maurice G. O’Sullivan, Ciara M. O’Neill, Stephen Conroy, Michelle J. Judge, Emily C. Crofton, Donagh P. Berry

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Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

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Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir by Aaron M. Walsh, Fiona Crispie, Kieran Kilcawley, Orla O’Sullivan, Maurice G. O’Sullivan, Marcus J. Claesson, Paul D. Cotter

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Correction for Walsh et al., Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir by Aaron M. Walsh, Fiona Crispie, Kieran Kilcawley, Orla O’Sullivan, Maurice G. O’Sullivan, Marcus J. Claesson, Paul D. Cotter

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An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

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The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk by Holly J. Clarke, Holly J. Clarke, Ellen Fitzpatrick, Deirdre Hennessy, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley, Kieran N. Kilcawley

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A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems by Emer C. Garvey, Thorsten Sander, Tom F. O’Callaghan, MaryAnne Drake, Shelley Fox, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley

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The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation by Aidan P. Moloney, Shannon S. Wilson, Sibhekiso Siphambili, Lara Moran, Edward G. O’Riordan, Maurice G. O’Sullivan, Joseph P. Kerry, Frank J. Monahan, Mark McGee

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