Guy Crosby

Adjunct Associate Professor of Nutrition

Department of Nutrition

655 Huntington Avenue
Building II 3rd Floor
Boston, MA 02115
guycrosby@comcast.net

www.cookingscienceguy.com

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., CFS, “Cook’s Science”,  published by America’s Test Kitchen, Brookline, MA October 4, 2016.

Adriana D. T. Fabbri and Guy A. Crosby, “A Review of the Impact of Preparation and Cooking on the Nutritional Quality of Vegetables and Legumes”, International Journal of Gastronomy and Food Science 2016; 3:2-11.

Adriana D. T. Fabbri, Raymond W. Schacht and Guy A. Crosby, “Evaluation of Resistant Starch Content of Cooked Black Beans, Pinto Beans and Chickpeas”, NFS Journal 2016; 3:8-12.

Crosby, G. (2016, May 31). “Super-Tasters and Non-Tasters: Is it Better to Be Average?” The Nutrition Source; Harvard T.H. Chan School of Public Health. Retrieved from https://www.hsph.harvard.edu/nutritionsource/2016/05/31/super-tasters-non-tasters-is-it-better-to-be-average.

Crosby, G. (2015, November 16). “Ask the Expert: Legumes and Resistant Starch.” The Nutrition Source; Harvard T.H. Chan School of Public Health. Retrieved from https://www.hsph.harvard.edu/nutritionsource/2015/11/16/ask-the-expert-legumes-and-resistant-starch.

Crosby, G. (2015, April 13). “Ask the Expert: Concerns about Canola Oil.” The Nutrition Source; Harvard T.H. Chan School of Public Health. Retrieved from https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil.

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