| Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat J Babikova, U Hoeche, J Boyd, F Noci International Journal of Gastronomy and Food Science 22, 100277, 2020 | 18 | 2020 |
| Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation … AE Furey, U Hoeche, C McLaughlin, F Noci International Journal of Gastronomy and Food Science 28, 100524, 2022 | 11 | 2022 |
| Acorn: Staple food from the past or novel food for the future? An investigation into the desirability and acceptability of acorn flour products U Hoeche, A Kelly, F Noci Dublin Gastronomy Symposium, Dublin (2014), 1-14, 2014 | 11 | 2014 |
| The Sous Vide Revolution: Coming Full Circle and Beyond. Dublin Gastronomy Symposium U Hoeche Food and Revolution, 109-114, 2016 | 5 | 2016 |
| Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and … AE Furey, U Hoeche, F Noci Journal of Culinary Science & Technology 22 (1), 16-33, 2024 | 2 | 2024 |
| Adding value to under-utilised Irish fish roe AE Furey, U Hoeche, F Noci Irish Journal of Agricultural and Food Research 59 (1), 140-149, 2020 | 2 | 2020 |
| The Sous Vide Revolution: Coming Full Circle and Beyond U Hoeche | 2 | 2016 |
| Adding value to under-utilised fish roe in Ireland: a comparison of physico-chemical and sensory characteristics of salted air-dried roe from Irish pollock (Pollachius … A Furey, U Hoeche, F Noci | 1 | 2019 |
| Comparison of physico chemical and sensory properties of innovative fish spread emulsions manufactured using herring (Clupea harengus) milt, cod (Gadus morhua) roe and plaice … A Furey, U Hoeche, F Noci 49th IFSTI Annual Food Science Technology Conference, 2020 | | 2020 |
| Theories of Pedagogy and Reflective Practice U Hoeche | | |
| International Journal of Gastronomy and Food Science J Babikova, U Hoeche, J Boyd, F Noci | | |
