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Mary Yan

Laboratory Technician - Healthcare, School of Healthcare and Social Practice
School of Healthcare and Social Practice
Location: Building 510, Room 2007

Publications

Yan, M., Rush, E., Jackson, R., & Shaikh, S. (2020). Snack (re)formulation in the improvement of health effects on glycaemia and satiety responses: preliminary results. Food and Nutrition Sciences (Vol. 11(7)).

Yan, M., Welch, R., Rush, E., Xiang, X., & Wang, X. (2019). A sustainable wholesome foodstuff; health effects and potential dietotherapy applications of yacon. Nutrients (Vol. 11(11)).

Yan, M., Rush, E., & Shaikh, S. (2019). Potential markets for snacks: a role for New Zealand snack products. Proceedings, Nutrition Society of New Zealand (Vol. 8).

Yan, M., Rush, E., & Shaikh, S. (2019). Snack product (re)formulation in the improvement of health effects on glycaemia and satiety responses. Focus On Fibre & Food Monitoring, Dunedin, New Zealand.

Yan, M., Rush, E., & Shaikh, S. (2018). Potential markets for snacks: a role for New Zealand snack products. Nutrition Society of New Zealand Conference, Auckland, New Zealand.

Rush, E., & Yan, M. R. (2017). Evolution not revolution: nutrition and obesity. Nutrients (Vol. 9(5)).
https://hdl.handle.net/10652/4177

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.

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.

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)).
https://hdl.handle.net/10652/4102

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. 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)).

Yan, M. (2015). Nothing Else: a healthier snack bar. Auckland Food and Nutrition Network, The University of Auckland.
https://hdl.handle.net/10652/4083