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• M. O’Mahony, S. Wichchukit
The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from
preference frequencies to d' values, from placebo pairs to signal detection.
Trends in Food Science & Technology, 2017, 66, 146-152


• X. Zhang, J. Halim, S. Wichchukit, M. O’Mahony, M. Hautus
Paired preference tests: A signal detection based analysis with separate d′ values for segmentation
Journal of Sensory Studies, 2016, 31, 481-491


• R. Ishii, M. O’Mahony, B. Rouseau
Triangle and tetrad protocols: Small sensory differences, resampling and consumer relevance.
Food Quality and Preference, 2013, 31, 49-55


• R. Ishii, C. Stampanoni, M. O’Mahony
A comparison of serial monadic and attribute-by-attribute descriptive analysis protocols for trained judges.
Food Quality and Preference, 2008, 19, 277-285


• R. Ishii, H, Kawaguchi, M. O’Mahony, B. Rousseau
Relating consumer and trained panels’ discriminative sensitivities using vanilla ice cream as a medium
Food Quality and Preference, 2007, 18, 89-96


• H-S. Lee, M. O’Mahony
Sensory difference testing: Thurstonian models
Food Science and Biotechnology, 2004, 13, 841-847


• J-M. Dessirier, M. O’Mahony
Comparison of d' values for the 2-AFC (paired comparison) and 3-AFC discrimination methods:
Thurstonian models, Sequential Sensitivity Analysis and power
Food Quality and Preference, 1999, 10, 51-58


• M. O’Mahony, R. Ishii
A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste
British Journal of Psychology, 1986, 77, 161-174


• M. O’Mahony
Sensory evaluation of food: statistical methods and procedures
New York: Marcel Dekker, 1986


• M. O’Mahony
Purity effects and distilled water taste
Nature, 1972, 240, 489



For a full list of published works, please visit our publication archive.