Items where Research Institute, Centre or Group is "Centre for Food Innovation"
|Up a level|
- University Structure (8163)
- Centre for Food Innovation (4)
Number of items at this level: 4.
LYNN, Anthony, FULLER, Zoe, COLLINS, Andrew R and RATCLIFFE, Brian (2015). Comparison of the effect of raw and blanched-frozen broccoli on DNA damage in colonocytes. Cell Biochemistry and Function, 33 (5), 266-276.
MORRIS, Cecile and CHIKWA, Gladson (2017). Audio versus written feedback: exploring learners’ preference and the impact of feedback format on students’ academic performance. Active Learning in Higher Education. (In Press)
MORRIS, Cecile, LYNN, Tony, NEVEUX, Clemence, HALL, Anna and MORRIS, Gordon A (2015). Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin. Food & Function.
TOD, Angela, DE NORMANVILLE, Clare, MCCLIMENS, Alex and ISMAIL, Mubarak (2009). Evaluating the engagement of seldom heard groups in commissioning health services. Project Report. SHU.