Maeve Henchion

Devaney, L., and Henchion, M. (2018). Who is a Delphi ‘expert’? Reflections on a bioeconomy expert selection procedure from Ireland, Futures, 99 (May), 45-55, https://doi.org/10.1016/j.futures.2018.03.017

Regan, A., Henchion, M. and McIntyre, B. (2018), 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 57: 9-14 DOI: https://doi.org/10.1515/ijafr-2018-0002

Devaney, L., and Henchion, M. (2018) Consensus, caveats and conditions: international learnings for bioeconomy development, Journal of Cleaner Production, 174, 1400-1411, Available online 10 November 2017, https://doi.org/10.1016/j.jclepro.2017.11.047

Devaney, L., Henchion, M. and A. Regan (2017) Good Governance in the Bioeconomy, Eurochoices, 16: 41-46. doi:10.1111/1746-692X.12141

Devaney, L. and M. Henchion (2017), If opportunity doesn’t knock, build a door: reflecting on a bioeconomy policy agenda for Ireland, The Economic and Social Review, 48(2), pp207-229.

Henchion, M., McCarthy, M., Resconi, V (2017), Beef quality attributes: a systematic review of consumer perspectives Meat Science 128, 1-7.  DOI: 10.1016/j.meatsci.2017.01.006

Henchion, M.,  Hayes, M. Mullen, AM., Fenelon, M. and Tiwari, B. (2017). Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium, Foods. 6(7), 53; doi:10.3390/foods6070053

Hyland, J., McCarthy, M., Henchion, M. and McCarthy, S., (2017) The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review, Meat Science, April 2017 DOI: 10.1016/j.meatsci.2017.04.014

Hyland, J., McCarthy, M., Henchion, M. and McCarthy, S., (2017), Dietary emissions patterns and their effect on the overall climatic impact of food consumption, International Journal of Food Science and Technology, May 2017, DOI: 10.1111/ijfs.13419

Hyland, J., Henchion, M. McCarthy, M. and McCarthy, S., (2017). The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy, Public Health Nutrition. Sep 26,1-13, DOI https://doi.org/10.1017/S1368980016002573

McCarthy, S., Henchion, M., White, A., Brandon, K. and Allen P. (2017). Evaluation of beef eating quality by Irish consumers, Meat Science, Oct;132:118-124. https://doi.org/10.1016/j.meatsci.2017.05.005

Mullen, AM, Álvarez, C. ¹, Zeugolis, D. I., Henchion, M., O’Neill, E. & Drummond, L. (2017) Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains, Meat Science,  (2017), doi: 10.1016/j.meatsci.2017.04.243

Shan, L., Monahan, F., De Brun, A. Henchion, M., Li, C., Murrin, C.,  Wall, P.  (2017). Consumer evaluations of processed meat products reformulated to be healthier – a conjoint analysis study, Meat Science, 131, 82-89, https://doi.org/10.1016/j.meatsci.2017.04.239

Shan, L., Henchion, M., De Brun, A., Murrin, C., Wall, PG.,  Monahan, FJ (2017) Factors that predict consumer acceptance of enriched processed meats. Meat Science, Nov;133:185-193. doi:10.1016/j.meatsci.2017.07.006.

Henchion, M, McCarthy, M and J. O’Callaghan (2016), Transforming beef by-products into valuable ingredients: which spell/recipe to use? Front. Nutr. - Nutrition and Food Science Technology, November, DOI: 10.3389/fnut.2016.00053 November 2016

Henchion, M., McCarthy, M., Resconi, V., Berry, D., and S. McParland (2016) Stakeholder involvement in establishing a milk quality sub-index in dairy cow breeding goals: A Delphi approach, Animal, 10 (5), 878-891. pii: DOI: 10.1017/S1751731115002165.

Lefebvre, V.M., Sorenson, D., Henchion, M. and X. Gellynck (2016), Social capital and knowledge sharing performance of learning networks, International Journal of Information Management, 36(4), 570-579.