Oxidative Changes In Foods Professors in Global

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Cornell University Netherlands
chemical properties of foods
microbiological properties of foods
sensory properties of foods
food safety
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Ryan Elias
Pennsylvania State University United States of America
antioxidant systems in foods
lipid oxidation
food chemistry
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Mogens Andersen
University of Copenhagen Denmark
oxidation
food chemistry
antioxidants
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F. Shahidi
Memorial University of Newfoundland Canada
lipid oxidation
food chemistry
antioxidants
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
food safety
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Sukirti Sukirti
University of Southern Denmark Denmark
food biophysics
novel food processing
food protein chemistry
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Xiaohong Sun
Dalhousie University Canada
food proteins
novel food products
food processing
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Parvinder Sidhu
University of Melbourne Australia
food processing
food safety
food science
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Rohn Rohn
Technical University of Berlin Germany
food analysis
food processing
food safety
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Grete Bertelsen
University of Copenhagen Denmark
oxidative changes in foods
food science
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David Pimentel
Boston University United States of America
oxidative modification
oxidative stress
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Jonas House
KTH Royal Institute of Technology Sweden
dietary change
food consumption shifts
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Heidi Amlund
Technical University of Denmark Denmark
food chemistry
food
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Trevor Mori
University of Western Australia Australia
lipid oxidation
oxidative stress
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Xavier Ottenwaelder
Concordia University Canada
organic transformations
oxidation chemistry
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Jayashree Arcot
University of New South Wales Australia
food chemistry
food composition
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Trine Dalsgaard
Aarhus University Denmark
food chemistry
antioxidants
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Dominic Agyei
Monash University Australia
food chemistry
food bioactives
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Janet Sparrow
Columbia University United States of America
oxidative stress
antioxidants
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
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Louise Bennett
Monash University Australia
food chemistry
food science
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