Concepedia
Statistics
Publications
14
Citations
492
H-Index
12
Active since
1985
Affiliations
University of Edinburgh(Current)
International Life Sciences Institute Europe
Nestlé (Switzerland)
Unilever (United Kingdom)
Procter & Gamble (Germany)
John Howlett is an author at University of Edinburgh specializing in nutrition, food chemistry, and health sciences.
Top concepts
HealthNutritionFood ChemistryFood SafetyBiochemistryFood QualityPublic HealthAgricultural EconomicsFood PolicyGlycobiology
Publications per year
1985–2010
The amino acid composition of the proteinaceous component of gum arabic<i>(Acacia Senegal</i>(L.) Willd.)∗
D.M.W. Anderson, John Howlett, C.G.A. McNab · Food Additives & Contaminants · 1985 · 83 citations
Food Chemistry, Protein Content, Acacia Senegal +15
The safety assessment of Novel Foods and concepts to determine their safety in use
John Howlett, David G. Edwards, A. Cockburn et al. · International Journal of Food Sciences and Nutrition · 2003 · 64 citations · Full text
Nutrition, Novel Food, Agricultural Economics +16
Functional foods: from science to health and claims.
John Howlett · 2008 · 60 citations
Nutrition, Food Function, Public Health Nutrition +6
The social aspects of food biotechnology: a European view
David Barling, Huib de Vriend, Jos A Cornelese et al. · Environmental Toxicology and Pharmacology · 1999 · 51 citations
Food Biotechnology, Food Innovation, Food Policy +2
The amino acid composition of the proteinaceous component of gum karaya<i>(Sterculia</i>spp.)∗
D.M.W. Anderson, John Howlett, C.G.A. McNab · Food Additives & Contaminants · 1985 · 33 citations
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