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Number of items: 18.

Mitchell, Peter (2012) InterTrade Ireland FUSION project to add value to a company’s surplus and second quality eggs through product, process and system innovations at farm and factory levels. 13 pp. [Confidential report (external)]

Mitchell, Peter (2011) InterTrade Ireland FUSION project to develop and embed a new product development system and bring new products to the company’s retail and food service customers. 13 pp. [Confidential report (external)]

Mitchell, Peter and Mitchell, Mai (2011) Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies. In: Second International ISEKI_Food Conference entitled “ISEKI_Food 2011 – Bridging Training and Research for Industry and the Wider Community”., Milan. ISEKI_Food 3. 273 pp. [Conference contribution]

Mitchell, Peter (2010) InterTrade Ireland FUSION project to develop the research science and regulatory affairs functions within a dairy ingredients company, in order to develop liquid cheese and other ingredients, and extend the services the technical sales team can offer it global customers. 14 pp. [Confidential report (external)]

Mitchell, Peter (2009) InterTrade Ireland FUSION project on free range eggs innovation and enterprise. 13 pp. [Confidential report (external)]

Mitchell, Peter (2009) InterTrade Ireland FUSION project on sports nutrition and spray vitamin operations' optimization and meal replacement product innovation. 14 pp. [Confidential report (external)]

Mitchell, Peter (2007) InterTrade Ireland FUSION project on alcoholic drinks innovation and enterprise. 13 pp. [Confidential report (external)]

Mitchell, Peter (2007) InterTrade Ireland FUSION project on functional spring waters innovation. 13 pp. [Confidential report (external)]

Mitchell, Peter (2007) New EU Food Law, New System, New Responses. In: Hong Kong Food Science and Technology Association “3rd International Food Safety Seminar", Hong Kong. UNSPECIFIED. 40 pp. [Conference contribution]

Kennedy, O. B., Stewart-Knox, Barbara J., Mitchell, P and Thurnham, D. I. (2006) Vitamin E supplementation and mechanical texture measurement of cooked poultry meat. PROCEEDINGS OF THE NUTRITION SOCIETY, 65 (Suppl. S). 85A. [Journal article]

Mitchell, Peter (2006) InterTradeIreland FUSION project on food product innovation. 14 pp. [Confidential report (external)]

Kennedy, OB, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, DI (2005) Flesh colour dominates consumer preference for chicken. APPETITE, 44 (2). pp. 181-186. [Journal article]

Kennedy, OB, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, DI (2005) Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality. BRITISH JOURNAL OF NUTRITION, 93 (3). pp. 333-338. [Journal article]

Kennedy, O, Stewart-Knox, Barbara J., Mitchell, Peter and Thurnham, David (2004) The influence of context upon consumer sensory evaluation of chicken meat quality. British Food Journal , 3 . pp. 158-165. [Journal article]

Kennedy, O, Stewart-Knox, Barbara J., Mitchell, P and Thurnham, David (2003) Corn-fed chicken meat - a potential food to alleviate macular disease. Annals of Nutrition and Metabolism, 47 . p. 413. [Journal article]

Stewart-Knox, B and Mitchell, P (2003) What separates the winners from the losers in new food product development? TRENDS IN FOOD SCIENCE & TECHNOLOGY, 14 (1). pp. 58-64. [Journal article]

Stewart-Knox, Barbara J., Parr, H, Bunting, B and Mitchell, P (2003) A model for reduced fat food product development success. FOOD QUALITY AND PREFERENCE, 14 (7). pp. 583-593. [Journal article]

Kennedy, O, Stewart-Knox, B, Mitchell, P and Thurnham, D (2002) Consumer choice of chicken. Proceedings of the Nutrition Society, 61 . 81a. [Journal article]

This list was generated on Wed Apr 16 07:17:41 2014 BST.