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职业迁徙
个人简介
My research spans the fields of food technology and human nutrition, including how processing changes nutrients and antioxidants in foods; ingredients and processing techniques to make foods more healthful and satisfying; and assessing consumer reactions to new crops and aquaculture products. I am engaged in promoting consumption of healthful food products and development of sustainable food production. I manage the University of Maine Sensory Evaluation Center and study consumer attitudes to many Maine commodities such as aquacultured foods including seaweed, potatoes, berries, grains and beverages. I have a strong interest in improving the nutritional status of older adults and disadvantaged individuals.
研究兴趣
论文共 145 篇作者统计合作学者相似作者
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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYno. 1 (2024): 1-1
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYno. 2 (2023): 755-755
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYno. 1 (2023): 3-3
Comprehensive reviews in food science and food safetyno. 4 (2023): 2491-2494
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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYno. 6 (2023): 4189-4189
Lily Brickman,Mary Camire
Current developments in nutritionno. Supplement_1 (2022): 96-96
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