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Volume 81 - 2022

Contents

Page 12 of 14

Abstract

  • Key stakeholder perceptions of food allergies within the airline industry

  • I. Brodie, B. Clark, H. Mason
  • Published online by Cambridge University Press:
    08 February 2022, E57
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  • Dietary salt monitor – a novel nutrition education intervention for reducing salt intake in Type 2 Diabetes

  • R. Babber, D. Bhakta
  • Published online by Cambridge University Press:
    05 October 2022, E216
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  • Consumer perceptions of vertical farming with a focus on the catering industry

  • A. Clark, M. Ellison, G. Robinson, T.R. Hill
  • Published online by Cambridge University Press:
    05 October 2022, E217
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  • Predictors of takeaway food consumption in an adult population in Liverpool

  • TM. Blackham, L. Stevenson, JC. Abayomi, IG. Davies
  • Published online by Cambridge University Press:
    30 August 2022, E139
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  • Consumer perceptions of vertical farming: a preliminary analysis of UK and Irish consumers

  • G. Robinson, A. Clark, L. McEvoy, T.R. Hill
  • Published online by Cambridge University Press:
    05 October 2022, E218
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  • Nutritional analysis and sensory evaluation of crab shell fortified bread

  • A.O. Adeoso, T.O. Oresanya, O.O. Oyebamiji, Y.A. Ogunmuyiwa
  • Published online by Cambridge University Press:
    05 October 2022, E220
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  • An investigation of employer perceptions of Irish nutrition graduate competencies

  • S. O'Donovan, S. Owens, L. Ryan
  • Published online by Cambridge University Press:
    30 August 2022, E143
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Page 12 of 14