Submissions from 2023
Circular Food Education: Developing a food education programme based on sustainability, experiential learning and pleasure in Irish primary schools, Michelle Darmody Dr
Defining Gastrocriticism as a Critical Paradigm on the Example of Irish Literature and Food Writing: A Vade Mecum, Anke Klitzing
Submissions from 2022
Sports Franchises as Catalysts for Tourism in an Urban Setting, David Proctor
Submissions from 2021
Situated Immersive Gaming Environments for Irish Language Learning, Naoise Collins
Submissions from 2020
Recognising the Place of Food Tourism in Ireland: an Autoethnographic Perspective, John D. Mulcahy
Literary Festival Participation and the Development of Cultural Capital: An Analysis of One Irish and One Italian Case, Giulia Rossetti
Embedding Internationalisation of Higher Education at the Teaching and Learning Level: Lessons from Lecturers’ Perspectives, Deirdre Ryan
Submissions from 2018
Agro-industrial Lignocellulosic Biomass: A Sustainable Platform for the Production of α-amylase and xylanase A, Rajeev Ravindran
Submissions from 2016
An investigation of Irish culinary history through manuscript cookbooks, with particular reference to the gentry of County Kilkenny (1714-1830), Dorothy Cashman
Submissions from 2015
An Interpretivist Study Of Customer Self-Service Technology Usage And Experiences In The Tourism Sector., Petranka Kelly
Cold Plasma Treatment of Biodegradable films and smart packaging, Shashi Pankaj
Submissions from 2014
Valorisation of the Cider and Brewing Industry By-products as Nutraceutical Ingredients, Sofia Reis
Real Ireland- an Investigation into US Tourists' Holiday Photographs, Sean T. Ruane
Submissions from 2013
Innovative Food Product Development using Molecular Gastronomy: a Focus on Flavour and Sensory Evaluation, Mark Traynor
Submissions from 2012
An Investigation of the Bioactivity of Irish Seaweeds and Potential Applications as Nutraceuticals., Sabrina Cox
Submissions from 2011
A Systematic Approach to Design of Distance Graduate Management Programmes, Pauline Rodriguez
Submissions from 2010
An Investigation into Factors Influencing the Sensory Properties of Selected Irish Grown Organic and Conventional Vegetables, Clare Gilsenan
Garden Tourism in Ireland: an Exploration of Product Group Co-operation, Links and Relationships, Catherine Gorman
A Film Marketing Action Plan (FMAP) for Film Induced Tourism Destinations, Noelle O'Connor
Holiday Home, Sweet Home: a Phenomenological Approach to Second Home Living in Ireland, Deirdre N. Quinn
Submissions from 2009
Food Anxieties: Issues for the Food Sector, Denise Kelly
The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History, Máirtín Mac Con Iomaire
Submissions from 2007
Characterisation of the Aldo Keto Reductase from Helicbacter pylori., Denise Cornally
Characterization of Alanine Aminotransferase and Transaldolase in T. brucei, Diana Spitznagel
Submissions from 2006
Influence of novel preservation methods on the quality of minimally processed Iceberg lettuce and carrot, Daniel Rico
Submissions from 2005
Characterisation of the cinnamyl alcohol dehydrogenase from helicobacter pylori, Blanaid Mee
Submissions from 2004
Submissions from 2003
Continuity of Settlement in Counties Limerick and Clare: the Role of "Ecclesiastical Sites" in the Formation of Settlement, Kevin Griffin
Microbial Control in Domestic Kitchens and Laboratory Biofilms, Joseph Tierney
Submissions from 2001
The Study of Periodicity of Eating and Public Health Nutrition Issues, Karen E. Harrington
Submissions from 2000
Synthesis, Characterization and Catalytic and Biological Activity of New Manganase(II) Carboxylate Complexes, Vanessa Leon Salvadores
Submissions from 1999
Fish Skeletal Muscle:Adenoisine Triphosphate and Adenine Nucleotide Metabolites in Relation to the Texture and Quality of Fish, Carmel Wills