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Bio
Dr Kirsten Brandt
Dr Brandt is a senior lecturer at Newcastle University (UK). Her research links food quality, health of humans and animals as well as plant chemistry.
Originally trained in phytochemistry and plant genetics, her current research focuses on quality of plant foods (vegetables, fruits, herbs etc.) in relation to human health as well as sensory quality. Research methods include human intervention trials, sensory testing, animal studies, plant growing trials and chemical analysis of bioactive compounds such as secondary metabolites. Experiments focus on determination of causes and effects, relating the outcomes to practical food production and consumption. This then provides basis for detailed investigations of molecular mechanisms etc. to be done by others.
Examples of specific ongoing research topics are:
• Anti-cancer effects of polyacetylenes in vegetables such as carrots.
• Investigations of feedback regulation of micronutrient intake, such as Flavour-Nutrient Learning for micronutrients.
• Sensory quality of foods, including improvements of methods for measuring how consumers perceive the quality.
• Effects of plant food and its bioactive compounds on human health, including food health claims.
Research Interests
Papers共 183 篇Author StatisticsCo-AuthorSimilar Experts
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Shatha S Alhulaefi,Anthony W Watson,Sheena E Ramsay, Nick S Jakubovics,Jamie Matu,Alex Griffiths,Rachel Kimble,Mario Siervo,Kirsten Brandt,Oliver M Shannon
Critical reviews in food science and nutritionpp.1-16, (2024)
Appetite (2024): 107509-107509
biorxiv(2023)
AGRONOMY-BASELno. 5 (2023): 1225-1225
APPLIED SCIENCES-BASELno. 12 (2023): 7319-7319
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONpp.1-13, (2023)
Foods (Basel, Switzerland)no. 6 (2023): 1192-1192
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