H. McIlveen

发表

Product Development and the Consumer: The Reality of Managing Creativity

H. McIlveen, 1994 .

Involving students in teaching and learning: a necessary evil?

Kate Greenan, Heather McIlveen, K. Greenan, 1997 .

The impact of sensory factors on beef purchase and consumption

H. McIlveen, Juli A. Buchanan, 2001 .

Educating young consumers – a food choice model

C. Strugnell, H. McIlveen, J. Hamilton, 2000 .

Food choices of 9‐17‐ year olds in Northern Ireland – influences and challenges

C. Strugnell, H. McIlveen, J. Warwick, 1999 .

A case for reducing salt in processed foods.

G. Armstrong, H. McIlveen, Joanna Gibson, 2000 .

Food choices and the younger generation

C. Strugnell, H. McIlveen, J. Warwick, 1997 .

Standardisation and its influence on the recovery of fat and protein into Cheddar cheese.

H. McIlveen, C. K. Strugnell, C. Strugnell, 1990 .

Nutritional awareness and food preferences of young consumers

Karen Brown, C. Strugnell, H. McIlveen, 2000 .

Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes

G. Armstrong, H. McIlveen, 2000 .

The influence of socio‐economic status on salt consumption in Northern Ireland

G. Armstrong, H. McIlveen, J. Purdy, 2002 .

Product Development and the QMS

H. McIlveen, 1994 .

Developing Work‐based Transferable Skills for Mature Students

K. Greenan, H. McIlveen, P. Humphreys, 1997 .

Developing work‐based transferable skills in a university environment

Kate Greenan, Heather McIlveen, K. Greenan, 1997 .

Developing transferable personal skills: part of the graduate toolkit

Kate Greenan, Heather McIlveen, K. Greenan, 1997 .

Young Consumers and the Hospitality Spectrum

C. Strugnell, H. McIlveen, K. Brown, 1998, Appetite.