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Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins

Animal (Cambridge, England), 2021-12, Vol.15 Suppl 1, p.100287, Article 100287

2021

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Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food

Innovative food science & emerging technologies, 2019-12, Vol.58, p.102210, Article 102210

2019

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Evaluation of beef eating quality by Irish consumers

Meat science, 2017-10, Vol.132, p.118-124

2017

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Beef quality attributes: A systematic review of consumer perspectives

Meat science, 2017-06, Vol.128, p.1-7

2017

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A time of transition: changes in Irish food behaviour and potential implications due to the COVID-19 pandemic

Irish journal of agricultural and food research, 2021-01, Vol.60 (1), p.102-113

2021

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Bovine and ovine meat co-products valorisation opportunities: A systematic literature review

Trends in food science & technology, 2021-12, Vol.118, p.57-70

2021

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On-farm pro-environmental diversification: A qualitative analysis of narrative interviews with Western-European farmers

Agroecology and sustainable food systems, 2024-01, Vol.48 (1), p.93-123

2024

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Ethical, moral and social dimensions in farm production practices: a segmentation study to assess Irish consumers' perceptions of meat quality

Irish journal of agricultural and food research, 2018-01, Vol.57 (1), p.9-14

2018

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Stakeholder involvement in establishing a milk quality sub-index in dairy cow breeding goals: a Delphi approach

Animal (Cambridge, England), 2016-05, Vol.10 (5), p.878-891

2016

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The many meanings of ‘less but better’ meat

Nature food, 2022-06, Vol.3 (6), p.408-408

Henchion, Maeve M.

2022

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A time of transition: changes in Irish food behaviour and potential implications due to the COVID-19 pandemic

Irish journal of agricultural and food research, 2022-01, Vol.60 (1), p.102-113

2022

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Developing and implementing a transdisciplinary framework for future pathways in the circular bioeconomy: The case of the red meat industry

Journal of cleaner production, 2022-12, Vol.380, p.134845, Article 134845

2022

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Come aboard' the systems-based approach: the role of social science in agri-food research and innovation

Irish journal of agricultural and food research, 2022-01, Vol.61 (1), p.168-183

2022

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Complexity and conundrums. Citizens’ evaluations of potentially contentious novel food technologies using a deliberative discourse approach

Appetite, 2013-11, Vol.70, p.37-46

2013

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Factors influencing contractual choice and sustainable relationships in European agri-food supply chains

European review of agricultural economics, 2009-12, Vol.36 (4), p.541-569

2009

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Irish consumer preferences for honey: a conjoint approach

British food journal (1966), 2000-09, Vol.102 (8), p.585-598

2000

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A Double-Hurdle Model of Irish Households' Food Service Expenditure Patterns

Journal of international food & agribusiness marketing, 2009-08, Vol.21 (4), p.269-285

2009

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Research agenda for SMEs in electronic platforms for the European food industry

Foresight (Cambridge), 2007-01, Vol.9 (3), p.42-53

2007

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A double-hurdle model of Irish household expenditure on prepared meals

Applied economics, 2003-06, Vol.35 (9), p.1053-1061

2003

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Market access and competitiveness issues for food SMEs in Europe's lagging rural regions (LRRs)

British food journal (1966), 2005-01, Vol.107 (6), p.404-422

2005

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Food-handling practices of Irish beef consumers

Journal of food safety, 2006-02, Vol.26 (1), p.72-81

2006

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Infrequency of purchase and double‐hurdle models of Irish households' meat expenditure

European review of agricultural economics, 2001-12, Vol.28 (4), p.393-419

2001

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Developments in the Irish food supply chain: Impacts and responses by SMEs

Journal of international food & agribusiness marketing, 2004-09, Vol.16 (2), p.103-122

2004

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Technological Innovation – A Route Towards Sustainability in the Irish Food Industry

International journal on food system dynamics, 2012-07, Vol.3 (1), p.35-49

1012, 2012

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Chapter 26 - Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility

New Aspects of Meat Quality, 2017, p.649-666

2017

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Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins

Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food

Evaluation of beef eating quality by Irish consumers

Beef quality attributes: A systematic review of consumer perspectives

A time of transition: changes in Irish food behaviour and potential implications due to the COVID-19 pandemic

Bovine and ovine meat co-products valorisation opportunities: A systematic literature review

On-farm pro-environmental diversification: A qualitative analysis of narrative interviews with Western-European farmers

Ethical, moral and social dimensions in farm production practices: a segmentation study to assess Irish consumers' perceptions of meat quality

Stakeholder involvement in establishing a milk quality sub-index in dairy cow breeding goals: a Delphi approach

The many meanings of ‘less but better’ meat

A time of transition: changes in Irish food behaviour and potential implications due to the COVID-19 pandemic

Developing and implementing a transdisciplinary framework for future pathways in the circular bioeconomy: The case of the red meat industry

Come aboard' the systems-based approach: the role of social science in agri-food research and innovation

Complexity and conundrums. Citizens’ evaluations of potentially contentious novel food technologies using a deliberative discourse approach

Factors influencing contractual choice and sustainable relationships in European agri-food supply chains

Irish consumer preferences for honey: a conjoint approach

A Double-Hurdle Model of Irish Households' Food Service Expenditure Patterns

Research agenda for SMEs in electronic platforms for the European food industry

A double-hurdle model of Irish household expenditure on prepared meals

Market access and competitiveness issues for food SMEs in Europe's lagging rural regions (LRRs)

Food-handling practices of Irish beef consumers

Infrequency of purchase and double‐hurdle models of Irish households' meat expenditure

Developments in the Irish food supply chain: Impacts and responses by SMEs

Technological Innovation – A Route Towards Sustainability in the Irish Food Industry

Chapter 26 - Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility

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