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Maeve Henchion

Showing results (1-10 of 13) with videos related to

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The Proceedings of the Nutrition Society|January 5, 2021
Animal food products: policy, market and social issues and their influence on demand and supply of meatMaeve Henchion, Jesko Zimmermann
Frontiers in Nutrition|December 15, 2016
Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?Maeve Henchion, Mary McCarthy, Jim O'Callaghan
Meat Science|July 26, 2014
Meat consumption: trends and quality mattersMaeve Henchion, Mary McCarthy, Virginia C Resconi, et al.
Meat Science|August 2, 2022
International comparisons, domestic influences and where to next? The case of Irish meat consumptionMaeve Henchion, Mary McCarthy, Jesko Zimmermann, et al.
Public Health Nutrition|September 27, 2016
The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policyJohn J Hyland, Maeve Henchion, Mary McCarthy, et al.
Meat Science|May 3, 2017
The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A reviewJohn J Hyland, Maeve Henchion, Mary McCarthy, et al.
Foods (Basel, Switzerland)|July 21, 2017
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable EquilibriumMaeve Henchion, Maria Hayes, Anne Maria Mullen, et al.
Meat Science|October 8, 2010
Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factorsDouglas Sorenson, Maeve Henchion, Begonya Marcos, et al.
Meat Science|August 16, 2022
Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviourKarthikeyan Palanisamy Thangavelu, John J Hyland, Maeve Henchion, et al.
Meat Science|May 16, 2017
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chainsAnne Maria Mullen, Carlos Álvarez, Dimitrios I Zeugolis, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
The Proceedings of the Nutrition Society|January 5, 2021
Animal food products: policy, market and social issues and their influence on demand and supply of meatMaeve Henchion, Jesko Zimmermann
Frontiers in Nutrition|December 15, 2016
Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?Maeve Henchion, Mary McCarthy, Jim O'Callaghan
Meat Science|July 26, 2014
Meat consumption: trends and quality mattersMaeve Henchion, Mary McCarthy, Virginia C Resconi, et al.
Meat Science|August 2, 2022
International comparisons, domestic influences and where to next? The case of Irish meat consumptionMaeve Henchion, Mary McCarthy, Jesko Zimmermann, et al.
Public Health Nutrition|September 27, 2016
The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policyJohn J Hyland, Maeve Henchion, Mary McCarthy, et al.
Meat Science|May 3, 2017
The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A reviewJohn J Hyland, Maeve Henchion, Mary McCarthy, et al.
Foods (Basel, Switzerland)|July 21, 2017
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable EquilibriumMaeve Henchion, Maria Hayes, Anne Maria Mullen, et al.
Meat Science|October 8, 2010
Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factorsDouglas Sorenson, Maeve Henchion, Begonya Marcos, et al.
Meat Science|August 16, 2022
Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviourKarthikeyan Palanisamy Thangavelu, John J Hyland, Maeve Henchion, et al.
Meat Science|May 16, 2017
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chainsAnne Maria Mullen, Carlos Álvarez, Dimitrios I Zeugolis, et al.
Pageof 2