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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

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Maeve Henchion

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Meat Science|July 17, 2017

Factors that predict consumer acceptance of enriched processed meatsLiran C Shan, Maeve Henchion, Aoife De Brún, et al.

Meat Science|May 12, 2017

Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis studyLiran C Shan, Aoife De Brún, Maeve Henchion, et al.

Nutrition Bulletin|November 28, 2022

An innovative food system approach to diversifying protein intake: Protein-I: Shared Island sustainable healthy nutritionLorraine Brennan, Aoife O'Gorman, Susanne Barth, et al.

Pageof 2

Search research articles

Showing results (11-20 of 13) with videos related to

Sort By:

Pageof 2

You have reached the last page of results.This site can display upto 13 results.

Meat Science|July 17, 2017

Factors that predict consumer acceptance of enriched processed meatsLiran C Shan, Maeve Henchion, Aoife De Brún, et al.

Meat Science|May 12, 2017

Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis studyLiran C Shan, Aoife De Brún, Maeve Henchion, et al.

Nutrition Bulletin|November 28, 2022

An innovative food system approach to diversifying protein intake: Protein-I: Shared Island sustainable healthy nutritionLorraine Brennan, Aoife O'Gorman, Susanne Barth, et al.

Pageof 2