C.M. Delahunty

4.1k total citations
56 papers, 2.9k citations indexed

About

C.M. Delahunty is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, C.M. Delahunty has authored 56 papers receiving a total of 2.9k indexed citations (citations by other indexed papers that have themselves been cited), including 43 papers in Food Science, 28 papers in Animal Science and Zoology and 28 papers in Nutrition and Dietetics. Recurrent topics in C.M. Delahunty's work include Sensory Analysis and Statistical Methods (35 papers), Meat and Animal Product Quality (28 papers) and Biochemical Analysis and Sensing Techniques (23 papers). C.M. Delahunty is often cited by papers focused on Sensory Analysis and Statistical Methods (35 papers), Meat and Animal Product Quality (28 papers) and Biochemical Analysis and Sensing Techniques (23 papers). C.M. Delahunty collaborates with scholars based in Ireland, New Zealand and Australia. C.M. Delahunty's co-authors include Jane Murray, Irene A. Baxter, Elizabeth M. Sheehan, Alan L. Kelly, Ciarán G. Forde, P.A. Morrissey, Martin G. Wilkinson, John A. Hannon, Thomas P. Beresford and D.J. O’Callaghan and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Aquaculture.

In The Last Decade

C.M. Delahunty

56 papers receiving 2.7k citations

Peers

C.M. Delahunty

ASZ

Conor M. Delahunty Australia

Halliday J.H. MacFie United Kingdom

Silvana Cavella Italy

Koushik Adhikari United States

Rossella Di Monaco Italy

Luisa Torri Italy

Ella Pagliarini Italy

Michael Bom Frøst Denmark

Christian Salles France

Guillermo Hough Argentina

Conor M. Delahunty Australia

C.M. Delahunty

1.7k ×0.8

1.2k ×1.1

700 ×0.9

ASZ

277 ×0.7

289 ×0.9

Citations per year, relative to C.M. Delahunty C.M. Delahunty (= 1×) peers Conor M. Delahunty

Countries citing papers authored by C.M. Delahunty

Since Specialization

Citations

This map shows the geographic impact of C.M. Delahunty's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by C.M. Delahunty with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C.M. Delahunty more than expected).

Fields of papers citing papers by C.M. Delahunty

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by C.M. Delahunty. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by C.M. Delahunty. The network helps show where C.M. Delahunty may publish in the future.

Co-authorship network of co-authors of C.M. Delahunty

This figure shows the co-authorship network connecting the top 25 collaborators of C.M. Delahunty. A scholar is included among the top collaborators of C.M. Delahunty based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with C.M. Delahunty. C.M. Delahunty is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Appelqvist, Ingrid, A.A.M. Poelman, Maeva Cochet‐Broch, & C.M. Delahunty. (2016). Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion. Physiology & Behavior. 160. 80–86. 13 indexed citations

Tey, Siew Ling, Rachel Brown, Alexandra Chisholm, et al.. (2011). Current guidelines for nut consumption are achievable and sustainable: a hazelnut intervention. British Journal Of Nutrition. 105(10). 1503–1511. 19 indexed citations

Hamid, Nazimah, Patrick Silcock, Mary A. Sewell, et al.. (2010). Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads. Aquaculture. 308(1-2). 49–59. 44 indexed citations

Eyres, Graham T., C.M. Delahunty, Patrick Silcock, et al.. (2010). Flavour release and perception in cheese bases. Australian Journal of Dairy Technology. 65(3). 162–164. 5 indexed citations

Tey, Siew Ling, Rachel Brown, Alexandra Chisholm, et al.. (2010). Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals. European Journal of Clinical Nutrition. 65(1). 117–124. 61 indexed citations

Michon, Camille, Maurice G. O’Sullivan, Elizabeth M. Sheehan, C.M. Delahunty, & Joe P. Kerry. (2010). Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes. Food Quality and Preference. 21(5). 553–561. 23 indexed citations

Bremer, Phil, et al.. (2008). Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads. Aquaculture. 288(3-4). 205–215. 61 indexed citations

Fagan, Colette C., Colm Everard, Colm P. O’Donnell, et al.. (2007). Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese. Journal of Dairy Science. 90(3). 1122–1132. 38 indexed citations

Fagan, Colette C., Colm P. O’Donnell, D.J. O’Callaghan, et al.. (2007). Application of Mid‐Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese. Journal of Food Science. 72(3). E130–7. 30 indexed citations

10.

Sheehan, V., et al.. (2006). Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice. Appetite. 47(3). 315–323. 106 indexed citations

11.

Hannon, John A., Kieran N. Kilcawley, Martin G. Wilkinson, C.M. Delahunty, & Thomas P. Beresford. (2006). Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder. Journal of Dairy Science. 89(10). 3749–3762. 30 indexed citations

12.

Sheehan, Elizabeth M., et al.. (2006). Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems. Meat Science. 73(2). 319–325. 38 indexed citations

13.

Delahunty, C.M., et al.. (2006). Texture preferences of 12-month-old infants and the role of early experiences. Food Quality and Preference. 18(2). 396–404. 79 indexed citations

14.

Kelly, Alan L., et al.. (2005). Sensory Characteristics and Related Volatile Flavor Compound Profiles of Different Types of Whey. Journal of Dairy Science. 88(8). 2689–2699. 64 indexed citations

15.

Kelly, Alan L., et al.. (2005). Influence of Starter Culture on Flavor and Headspace Volatile Profiles of Fermented Whey and Whey Produced from Fermented Milk. Journal of Dairy Science. 88(11). 3745–3753. 80 indexed citations

16.

Delahunty, C.M., et al.. (2004). Consumer acceptance of orange juice containing functional ingredients. Food Research International. 37(8). 805–814. 117 indexed citations

17.

Delahunty, C.M., et al.. (2001). Ethically Responsible Research Ethical guidelines for all types of food research-not only research related to safety-must take into consideration various factors, including levels of risk, the voluntary consent of the participant, and confidentiality. Food technology. 55(3). 36–42. 1 indexed citations

18.

O’Riordan, Patrick & C.M. Delahunty. (2001). Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry. Flavour and Fragrance Journal. 16(6). 425–434. 19 indexed citations

19.

Murray, Jane & C.M. Delahunty. (2000). Consumer preference for Irish farmhouse and factory cheeses. Irish Journal of Agricultural and Food Research. 39(3). 433–449. 7 indexed citations

20.

Delahunty, C.M., John Piggott, J.M. Conner, & Alan Paterson. (1996). Comparative volatile release from traditional and reduced-fat cheddar cheeses upon mastication in the mouth.. Italian Journal of Food Science. 8(2). 89–98. 11 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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