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Number of items: 19.

Book section

Carruthers, Clare, Burns, Amy and Elliott, Gary (2015) Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland. In: The Routledge handbook of sustainable food and gastronomy. Routledge, London, pp. 360-369. ISBN 978-0-415-70255-3 [Book section]

Simone-Charteris, Maria, Boyd, Stephen and Burns, AA (2013) The contribution of dark tourism to place identity in Northern Ireland. In: Dark Tourism and Place Identity: Managing and Interpreting Dark Places. Routledge, pp. 60-78. ISBN 978-0-415-80965-8 [Book section]

Conference contribution

Furey, Sinéad, Hollywood, Lynsey, McMahon-Beattie, Una, Dowler, Elizabeth, Burns, Amy and Price, Ruth (2016) Product reformulation in the food and beverage manufacturing and retail industries - the evidence from promotional food and drinks items. In: Annual Research, Learning and Teaching Conference - Inspire, Innovate, Succeed, Ulster University, Belfast. Ulster University. 43 pp. [Conference contribution]

Carruthers, Clare, McCarron, Brenda and Burns, AA (2014) Build, edit, submit, share: The use of e-portfolios to encourage collaboration in student led semianrs. In: CHERP Annual Conference, University of Ulster, Jordanstown. University of Ulster. 1 pp. [Conference contribution]

Carruthers, Clare, McCarron, Brenda and Burns, Amy (2014) Build, edit, submit, share: The use of e-portfolios for more effcetive engagement with student led seminars in hospitality, tourism and events programmes. In: Annual Council for Hospitality Managment Education (CHME) Conference, University of Derby, Buxton. Council for Hospitality Management Education. 16 pp. [Conference contribution]

Hannon-Fletcher, Mary P.A, Burns, Amy and Fletcher, Adrian (2014) Project First Steps: A Pilot Study. In: ASOi 3rd Conference, The Stigma of Obesity., University of Ulster, Belfast Campus, 7th May.. n/a. 1 pp. [Conference contribution]

Journal article

Surgenor, D., McMahon-Beattie, Una, Burns, Amy and Hollywood, L.E. (2016) Promoting Creativity in the Kitchen: Digital Lessons from the Learning Environment. The Journal of Creative Behavior, TBC . [Journal article]

McDowell, Dawn, McMahon-Beattie, Una and Burns, Amy (2015) Schoolinary art: practical cooking skills issues for the future. Brisish food Journal, 117 (2). pp. 629-650. [Journal article]

Carruthers, Clare, McCarron, Brenda, Bolan, Peter, Devine, Adrian, McMahon-Beattie, Una and Burns, Amy (2014) ‘I like the sound of that’ – anevaluation of providing audio feedbackvia the virtual learning environmentfor summative assessment. Assessment and Evaluation in Higher Educaqtion, Publis . [Journal article]

Gilkinson, A., Mulhern, Maria S., Burns, AA, Weir, R. R. and Pourshahidi, Kirsty (2014) Investigation of the sensory characteristics and acceptability of vitamin D3 fortified semi-skimmed milk. Proceedings of the Nutrition Society, 73 (OCE2). E96. [Journal article]

Moorhead, Anne, WELCH, RW, Livingstone, Barbara, McCourt, M, Burns, AA and Dunne, A (2006) Carrot fibre is the main determinant of increased satiety and decreased subsequent intakes when carrots are eaten as part of a mixed meal. British Journal of Nutrition, 96 . pp. 587-595. [Journal article]

Moorhead, Anne, Welch, Rob, Livingstone, Barbara, Burns, AA and Dunne, A (2003) Effects of the inclusion of carrots in a mixed meal on post-prandial satiety and subsequent intakes. Proceedings of the Nutrition Society, 62 . 17A-17A. [Journal article]

Burns, AA, Livingstone, Barbara, Welch, Rob, Dunne, A and Rowland, IR (2002) Dose-response effects of a novel fat emulsion (Olibra (TM))on energy and macronutrient intakes up to 36 h post-consumption. EUROPEAN JOURNAL OF CLINICAL NUTRITION, 56 (4). pp. 368-377. [Journal article]

Burns, AA, Livingstone, Barbara, Welch, Rob, Dunne, A, Reid, CA and Rowland, IR (2001) The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects. INTERNATIONAL JOURNAL OF OBESITY, 25 (10). pp. 1487-1496. [Journal article]

Burns, AA, Livingstone, Barbara, Welch, Rob, Dunne, A, Robson, PJ, Lindmark, L, Reid, CA, Mullaney, U and Rowland, IR (2000) Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects. INTERNATIONAL JOURNAL OF OBESITY, 24 (11). pp. 1419-1425. [Journal article]

Burns, AA, Livingstone, Barbara, Welch, Rob, Robson, PJ, Dunne, A, Lindmark, L and Rowland, I (2000) Effects of a defined fat emulsion, Olibra (TM) on energy and macronutrient intakes 4 h and 8 h post-consumption in lean, overweight and obese subjects. PROCEEDINGS OF THE NUTRITION SOCIETY, 59 (Suppl.). 54A-54A. [Journal article]

Research report (external)

Hollywood, L.E., Furey, Sinead, McMahon-Beattie, U, Burns, Amy, Price, Ruth K., Livingstone, M.B.E., Humphreys, Paul, Duffy, Maresa and Dowler, E. (2016) A three stage investigation into the balance of healthy versus less healthy food promotions among Northern Ireland Food Retailers: Summary Report. Food Standards Agency. Ulster University. 36 pp. [Research report (external)]

Hollywood, Lynsey, Furey, Sinead, McMahon-Beattie, Una, Burns, Amy, Price, Ruth, Duffy, Maresa, Livingstone, M.B.E. and Humphreys, Paul (2016) A three stage investigation into the balance of healthy versus less healthy food promotions among Northern Ireland Food Retailers. Food Standards Agency. Ulster University. 166 pp. [Research report (external)]

Kelleghan, B., Burns, Amy and Hollywood, Lynsey (2016) To assess the nutritional composition of fresh wheatgrass juice and investigate New Product Development (NPD) opportunities that will incorporate the juice into mainstream products and develop a new route to market for the company. Connected 3 Competitive Fund. 10 pp. [Research report (external)]

This list was generated on Fri Dec 9 02:08:14 2016 GMT.