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Your search keyword '"O’Mahony, Michael"' showing total 619 results
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619 results on '"O’Mahony, Michael"'

209. 377 A Randomized, Double-Blind, Placebo-Controlled Trial with a Novel Dual Noradrenergic Reuptake Inhibitor (NARI) and 5-HT3 Antagonist: Results of a Phase II 8-Week Study in Female Patients with Diarrhea Predominant Irritable Bowel Syndrome (D-IBS)

Author

Paterson, William G., primary, Springer, Jonathon, additional, O'Mahony, Michael, additional, Reynolds, Richard P., additional, Ganguli, Subhas C., additional, Feagan, Brian, additional, Nurbhai, Suhail, additional, and Landau, Steven B., additional

Published
2008
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210. T1397 A Novel, Oral 5HT3 Partial Agonist, DDP733, Improves Overall Response in Patients with Irritable Bowel Syndrome and Constipation (IBS-c): A Randomized, Double Blind, Placebo-Controlled, Parallel-Group, Dose-Ranging Study

Author

Paterson, William G., primary, Ford, David, additional, Ganguli, Subhas C., additional, Reynolds, Richard P., additional, Pliamm, Lew, additional, O'Mahony, Michael, additional, Pare, Pierre, additional, Nurbhai, Suhail, additional, Feagan, Brian, additional, and Landau, Steven B., additional

Published
2008
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217. ON WARM-UP

Author

MATA-GARCIA, MOISES, primary, ANGULO, OFELIA, additional, and O'MAHONY, MICHAEL, additional

Published
2007
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223. The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives.

Author

Wichchukit, Sukanya and O'Mahony, Michael

Subjects
*FOOD science, *STATISTICS, *CHEMICAL industry, *OLIGOSACCHARIDES, *MASS spectrometry
Abstract

The 9-point hedonic scale has been used routinely in food science, the same way for 60 years. Now, with advances in technology, data from the scale are being used for more and more complex programs for statistical analysis and modeling. Accordingly, it is worth reconsidering the presentation protocols and the analyses associated with the scale, as well as some alternatives. How the brain generates numbers and the types of numbers it generates has relevance for the choice of measurement protocols. There are alternatives to the generally used serial monadic protocol, which can be more suitable. Traditionally, the 'words' on the 9-point hedonic scale are reassigned as 'numbers', while other '9-point hedonic scales' are purely numerical; the two are not interchangeable. Parametric statistical analysis of scaling data is examined critically and alternatives discussed. The potential of a promising alternative to scaling itself, simple ranking with a hedonic R-Index signal detection analysis, is explored in comparison with the 9-point hedonic scale. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2015
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224. Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

Author

Choi, Ji‐Hye, Gwak, Mi‐Jin, Chung, Seo‐Jin, Kim, Kwang‐Ok, O'Mahony, Michael, Ishii, Rie, and Bae, Ye‐Won

Subjects
BARBECUE sauce, MARINADES, SAUCES, TASTE testing of food, CONSUMERS
Abstract

BACKGROUND The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. RESULTS The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. CONCLUSION Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2015
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225. Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

Author

Ji-Hye Choi, Mi-Jin Gwak, Seo-Jin Chung, Kwang-Ok Kim, O'Mahony, Michael, Rie Ishii, and Ye-Won Bae

Subjects
BARBECUE sauce, MARINADES, CHICKEN as food, CROSS-cultural studies, CHI-squared test, FACTOR analysis
Abstract

BACKGROUND: The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. RESULTS: The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. CONCLUSION: Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis. [ABSTRACT FROM AUTHOR]

Published
2015
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226. Future Optical Networks

Author

O'Mahony, Michael J., primary, Politi, Christina, additional, Klonidis, Dimitrios, additional, Nejabati, Reza, additional, and Simeonidou, Dimitra, additional

Published
2006
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231. Endotoxin Up-regulates Interleukin-18

Author

Kelly, Deirdre M., primary, Greene, Catherine M., additional, Meachery, Gerard, additional, O'Mahony, Michael, additional, Gallagher, Paula M., additional, Taggart, Clifford C., additional, O'Neill, Shane J., additional, and McElvaney, Noel G., additional

Published
2005
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