Adjunct Associate Professor of Nutrition
Food chemistry, culinary chemistry, cell wall structure and texture of
plant foods, resistant starch.
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