Search Results - "Henchion, Maeve"

Beef quality attributes: A systematic review of consumer perspectives by Henchion, Maeve M., McCarthy, Mary, Resconi, Virginia C.

“…Informed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer…”
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Who is a Delphi ‘expert’? Reflections on a bioeconomy expert selection procedure from Ireland by Devaney, Laura, Henchion, Maeve

“…•A paucity exists regarding appropriate selection criteria for expert participation in Delphi future-orientated studies.•Value web approaches, an expert…”
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Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium by Henchion, Maeve, Hayes, Maria, Mullen, Anne Maria, Fenelon, Mark, Tiwari, Brijesh

“…A growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world's resources to provide not…”
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Bovine and ovine meat co-products valorisation opportunities: A systematic literature review by Shirsath, Ankush P., Henchion, Maeve M.

“…Everyday operations in the red meat industry generate large quantities of offal and meat co-products. These traditionally are not valued as highly as prime…”
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Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains by Mullen, Anne Maria, Álvarez, Carlos, Zeugolis, Dimitrios I., Henchion, Maeve, O'Neill, Eileen, Drummond, Liana

“…Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for…”
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The many meanings of 'less but better' meat by Henchion, Maeve M

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The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy by Hyland, John J, Henchion, Maeve, McCarthy, Mary, McCarthy, Sinéad N

“…To evaluate the greenhouse gas emissions (GHGE) associated with the diet of Irish adults. GHGE were estimated by applying conversion factors to habitual food…”
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Valorizing meat by-products for human consumption: understanding consumer attitude formation processes by Lavranou, Georgia, Henchion, Maeve, McCarthy, Mary B., O’Reilly, Seamus J.

“…Introduction A considerable body of research has identified that meat by-products contain significant amounts of high-quality protein, which when properly…”
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Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use? by Henchion, Maeve, McCarthy, Mary, O'Callaghan, Jim

“…Satisfying the increasing global demand for protein results in challenges from a supply perspective. Increased use of animal proteins, through greater use of…”
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Developing 'Smart' Dairy Farming Responsive to Farmers and Consumer-Citizens: A Review by Henchion, Maeve Mary, Regan, Áine, Beecher, Marion, MackenWalsh, Áine

“…Innovation has resulted in more dairy products being produced with less inputs than ever before. It has also affected how animals are raised, the structure of…”
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Complexity and conundrums. Citizens’ evaluations of potentially contentious novel food technologies using a deliberative discourse approach by Greehy, Gráinne M., McCarthy, Mary B., Henchion, Maeve M., Dillon, Emma J., McCarthy, Sinéad N.

“…•How citizens “make sense” of novel food technologies impacts their evaluations.•Personal orientations, perceived control and relevance guide meanings around…”
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Consensus, caveats and conditions: International learnings for bioeconomy development by Devaney, Laura, Henchion, Maeve

“…Diverse national resource bases, infrastructure, regulatory environments and markets call for the development of diverse national bioeconomies in the quest…”
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Animal food products: policy, market and social issues and their influence on demand and supply of meat by Henchion, Maeve, Zimmermann, Jesko

“…The present paper aims to contribute to the contentious debate regarding the role of meat as part of a sustainable diet. It uses secondary data to examine the…”
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Social capital and knowledge sharing performance of learning networks by Lefebvre, Virginie Marie, Sorenson, Douglas, Henchion, Maeve, Gellynck, Xavier

“…•Formalized coordination mechanisms help to develop both social interaction and trust.•Social interaction is important for the development of cognitive social…”
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Meat consumption: Trends and quality matters by Henchion, Maeve, McCarthy, Mary, Resconi, Virginia C., Troy, Declan

“…This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has…”
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Developing and implementing a transdisciplinary framework for future pathways in the circular bioeconomy: The case of the red meat industry by Henchion, Maeve M., Shirsath, Ankush P.

“…Drawing on the development and implementation of a facilitated transdisciplinary research process in the case of the red meat industry in Ireland, this paper…”
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A Double-Hurdle Model of Irish Households' Food Service Expenditure Patterns by Keelan, Conor D., Henchion, Maeve M., Newman, Carol F.

“…The aim of this article is to analyze the various factors fueling demand for food-away-from-home in Ireland. The two largest components of this industry, the…”
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Social media and academic identity in food research by Regan, Aine, Henchion, Maeve

“…PurposeWith increasing emphasis on public engagement and scientific communication and dissemination, scientists are increasingly required to redefine their…”
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Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks by Handford, Caroline E., Dean, Moira, Henchion, Maeve, Spence, Michelle, Elliott, Christopher T., Campbell, Katrina

“…Nanotechnology has emerged as a technological advancement that could develop and transform the entire agri-food sector, with the potential to increase…”
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Consumers perspectives on biobased products: A scoping review by Nejadrezaei, Nima, Henchion, Maeve, O'Neill, Eoin

“…Biobased products are derived from renewable biological resources and are intended to replace conventional fossil-based products, benefiting the environment,…”
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