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Co-authors
- Professor Nazimah HamidDepartment of Food Science and Microbiology, Auckland University of TechnologyVerified email at aut.ac.nz
- Andrew R GrayBiostatistics Centre, Division of Health Sciences, University of OtagoVerified email at otago.ac.nz
- Donal J O'CallaghanPrincipal Research Officer, TeagascVerified email at teagasc.ie
- Siew Ling TeyAbbott Nutrition Research and DevelopmentVerified email at otago.ac.nz
- Colm O'DonnellFull Professor, UCD School of Biosystems & Food Engineering, University College DublinVerified email at ucd.ie
- Graham T. EyresUniversity of OtagoVerified email at otago.ac.nz
- Jeremiah (JJ/Diarmuid) SheehanTeagasc Food Research Centre MooreparkVerified email at teagasc.ie
- Gerard DowneyTeagascVerified email at teagasc.ie
- Andrew EddyRetired from: CSIRO Food and NutritionVerified email at csiroalumni.org.au
- Russell KeastDeakin UniversityVerified email at deakin.edu.au
- Joe BogueCork University Business SchoolVerified email at ucc.ie
- Colette Catherine FaganUniversity of ReadingVerified email at reading.ac.uk
- Mary A. SewellSchool of Biological Sciences, University of AucklandVerified email at auckland.ac.nz
- O'Sullivan, Maurice G.University College Cork, School of Food and Nutritional SciencesVerified email at ucc.ie
- Prof Mairead KielyUniversity College CorkVerified email at ucc.ie
- Peter CliftonProfessor of Nutrition University of South AustraliaVerified email at unisa.edu.au
- Rachel McQueenUniversity of AlbertaVerified email at ualberta.ca
- Raechel M LaingProfessor, Textile Sciences, University of OtagoVerified email at otago.ac.nz
- Kolbrun SveinsdottirVerified email at matis.is
- Paul LH McSweeneyUniversity College CorkVerified email at ucc.ie
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Conor Delahunty
Vice President, Global Sensory & Consumer Insights. Taste, Nutrition & Health, Symrise
Verified email at symrise.com