Mary Yan

Laboratory Technician
Health and Community Network
Location: Building 114, Room 3018

Publications

Rush, E., & Yan, M. R. (2017). Evolution not revolution: nutrition and obesity. Nutrients (Vol. 9(5)).

Yan, M. R., Parsons, A., Whalley, G. A., & Rush, E. (2017). Effects of consumption of a healthier snack on snacking habits and HbA1c: a 6-week intervention study. British Journal of Nutrition (Vol. 116(12)).

Yan, M. R., Parsons, A., Whalley, G. A., Kelleker, J., & Rush, E. (2017). Snack bar composition and their acute glycaemic and satiety effects. Asia Pacific Journal of Clinical Nutrition (Vol. 26(4)).

Yan, M. (2017). Improvement of snacking behaviour and glycaemic control through changes in the food supply. The Postgraduate and Early Career Nutrition Conference, Auckland.

Yan, M. (2017). Improvement of snacking behaviour and glycaemic control through changes in the food supply. Postgraduate and Early Career Nutrition Conference, Auckland.

Rush, E., Yan, M., Parsons, A., Kelleher, J., & Brown, D. (2016). Concept to sale of a healthier snack bar. International Journal of Food and Nutritional Science (Vol. 3(1)).

Yan, M., & Rush, E. (2016). Effect of a healthier snack on glycaemia, satiety, and habitual snacking behaviour. Nutrition Society of New Zealand Conference, Christchurch.

Yan, M. (2016). Nothing Else - improving the food supply one bar at a time. All About Food, Auckland University of Technology.

Yan, M. (2016). Nothing Else: A healthier snack bar. Auckland University of Technology, Auckland, New Zealand.

Yan, M. (2015). Nothing Else: a healthier snack bar. Auckland Food and Nutrition Network, The University of Auckland.

Yan, M. R., Brown, D., Parsons, A., Whalley, G. A., Hamid, N., Kantono, K., Donaldson, B., & Rush, E. (2015). Branding, ingredients and nutrition information: consumer liking of a healthier snack. Journal of Food Research (Vol. 4(5)).

Brown, D., Donaldson, B., Parsons, A., Macrae, D., Kelleher, J., Yan, M., & Rush, E. (2015). The Nothing Else brand: a case study. Food an dNutrition Sciences (Vol. 6(3)).