Guy Crosby
Adjunct Associate Professor of Nutrition
Department of Nutrition
655 Huntington Avenue
Building II 3rd Floor
Boston, MA 02115
Research
Food chemistry, culinary chemistry, cell wall structure and texture of
plant foods, resistant starch.
Recent Publications
The Editors of America’s Test Kitchen and Guy Crosby, Ph. D., “The Science of Good Cooking”, published by America’s Test Kitchen, Brookline, MA, October 2012.
Guilherme C. Meira, Guy Crosby, and Sarah Pilkenton, “Copper’s Influence on the Formation of Egg White Foams”, abstracts of the 243rd national meeting of the American Chemical Society, March 26, 2012, San Diego, CA