Items where Research Institute, Centre or Group is "Centre for Food Innovation"

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Number of items at this level: 4.

L

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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.

M

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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)

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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.

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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.

This list was generated on Sun Aug 2 18:48:02 2015 IST.