| Descriptive sensory analysis: past, present and future JM Murray, CM Delahunty, IA Baxter Food research international 34 (6), 461-471, 2001 | 886 | 2001 |
| 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 | 408 | 2010 |
| Gas chromatography‐olfactometry CM Delahunty, G Eyres, JP Dufour Journal of Separation Science 29 (14), 2107-2125, 2006 | 387 | 2006 |
| 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 | 378 | 2004 |
| 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 | 293 | 2006 |
| 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 | 252 | 2002 |
| 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 | 235 | 2000 |
| 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 | 228 | 2008 |
| Consumer acceptance of orange juice containing functional ingredients T Luckow, C Delahunty Food research international 37 (8), 805-814, 2004 | 215 | 2004 |
| 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 | 207 | 2006 |
| 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 | 196 | 2008 |
| 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 | 195 | 2003 |
| 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 | 153 | 2009 |
| Mouthfeel and flavour of fermented whey with added hydrocolloids FJ Gallardo-Escamilla, AL Kelly, CM Delahunty International Dairy Journal 17 (4), 308-315, 2007 | 143 | 2007 |
| 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 | 139 | 2001 |
| Sensory character of cheese and its evaluation CM Delahunty, MA Drake Cheese: chemistry, physics and microbiology 1 (3), 455-487, 2004 | 133 | 2004 |
| 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 | 132 | 2005 |
| 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 | 127 | 2005 |
| An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: An example of Australian wines C Chrea, L Melo, G Evans, C Forde, C Delahunty, DN Cox Journal of Sensory Studies 26 (1), 13-24, 2011 | 126 | 2011 |
| 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 | 123 | 2007 |
Professor Nazimah HamidDepartment of Food Science and Microbiology, Auckland University of Technology在 aut.ac.nz 的电子邮件经过验证
