| A comparative analysis of the attitudes of rural and urban consumers towards cultured meat E Shaw, M Mac Con Iomaire British Food Journal 121 (8), 1782-1800, 2019 | 86 | 2019 |
| Recognizing food as part of Ireland’s intangible cultural heritage M Mac Con Iomaire Folk Life 56 (2), 93-115, 2018 | 45 | 2018 |
| Secrets of a head chef: Exploring factors influencing success in Irish kitchens H Allen, M Mac Con Iomaire Journal of culinary science & technology 15 (3), 187-222, 2017 | 44 | 2017 |
| “Against all odds”: Head chefs profiled H Allen, M Mac Con Iomaire Journal of Culinary Science & Technology 14 (2), 107-135, 2016 | 42 | 2016 |
| Public dining in Dublin: The history and evolution of gastronomy and commercial dining 1700‐1900 M Mac Con Iomaire International Journal of Contemporary Hospitality Management 25 (2), 227-246, 2013 | 42 | 2013 |
| Understanding the heat—Mentoring: A model for nurturing culinary talent M Mac Con Iomaire Journal of Culinary Science & Technology 6 (1), 43-62, 2008 | 41 | 2008 |
| The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history M Mac Con Iomaire Technological University Dublin, 2009 | 39 | 2009 |
| Irish corned beef: a culinary history M Mac Con Iomaire, P Óg Gallagher Journal of culinary science & technology 9 (1), 27-43, 2011 | 28 | 2011 |
| The potato in Irish cuisine and culture M Mac Con Iomaire, P Óg Gallagher Journal of Culinary Science & Technology 7 (2-3), 152-167, 2009 | 27 | 2009 |
| Haute cuisine restaurants in nineteenth and twentieth century Ireland MMC Iomaire Proceedings of the Royal Irish Academy: Archaeology, Culture, History …, 2015 | 26 | 2015 |
| Irish culinary manuscripts and printed books: a discussion M Mac Con Iomaire, D Cashman Technological University Dublin, 2011 | 26 | 2011 |
| Calculating restaurant failure rates using longitudinal census data JJ Healy, M Mac Con Iomaire Journal of Culinary Science & Technology 17 (4), 350-372, 2019 | 25 | 2019 |
| The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958–2008 M Mac Con Iomaire Food, Culture & Society 14 (4), 525-545, 2011 | 24 | 2011 |
| The Pig in Irish Cuisine past and present M Mac Con Iomaire Technological University Dublin, 2003 | 23 | 2003 |
| The history of seafood in Irish cuisine and culture M Mac Con Iomaire Technological University Dublin, 2004 | 22 | 2004 |
| The current state of cooking in Ireland: The relationship between cooking skills and food choice M Mac Con Iomaire, J Lydon Technological University Dublin, 2011 | 21 | 2011 |
| Chefs’ perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure M Mac Con Iomaire, MF Afifi, JJ Healy Journal of Foodservice Business Research 24 (2), 177-214, 2021 | 20 | 2021 |
| Insight from insiders: A phenomenological study for exploring food tourism policy in Ireland 2009-2019 K Quigley, M Connolly, E Mahon, MMC Iomaire Advances in Hospitality and Tourism Research (AHTR) 7 (2), 188-215, 2019 | 15 | 2019 |
| Contextualizing the Irish food renaissance MMC Iomaire The Canadian Journal of Irish Studies 41, 58-73, 2018 | 15 | 2018 |
| Searching for chefs, waiters and restaurateurs in Edwardian Dublin: a culinary historian's experience of the 1911 Dublin Census online M Mac Con Iomaire Technological University Dublin, 2008 | 15 | 2008 |
