H. Neill

The future is bright: Biofortification of common foods can improve vitamin D status

W. C. Mcroberts, L. K. Pourshahidi, C. Gill, 2021, Critical reviews in food science and nutrition.

Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products.

W. C. Mcroberts, C. Gill, H. Neill, 2022, Food chemistry.

Improving vitamin D content in pork meat by UVB biofortification.

W. C. Mcroberts, A. White, C. Gill, 2023, Meat science.

Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

W. C. Mcroberts, D. Cobice, C. Gill, 2023, Proceedings of the Nutrition Society.

Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

W. C. Mcroberts, C. Gill, E. McDonald, 2021, Frontiers in Nutrition.