Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption by Asher, Roberta C., Clarke, Erin D., Bucher, Tamara, Shrewsbury, Vanessa A., Roberts, Steven, Collins, Clare E.

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Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health by Asher, Roberta C., Jakstas, Tammie, Wolfson, Julia A., Rose, Anna J., Bucher, Tamara, Lavelle, Fiona, Dean, Moira, Duncanson, Kerith, Innes, Beth, Burrows, Tracy, Collins, Clare E., Shrewsbury, Vanessa A.

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Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health by Asher, Roberta C., Jakstas, Tammie, Lavelle, Fiona, Wolfson, Julia A., Rose, Anna, Bucher, Tamara, Dean, Moira, Duncanson, Kerith, van der Horst, Klazine, Schonberg, Sonja, Slater, Joyce, Compton, Leanne, Giglia, Roslyn, Fordyce-Voorham, Sandra, Collins, Clare E., Shrewsbury, Vanessa A.

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Culinary medicine and culinary nutrition education for individuals with the capacity to influence health related behaviour change: A scoping review by Asher, Roberta C, Shrewsbury, Vanessa A, Bucher, Tamara, Collins, Clare E

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Designing the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild-to-moderate intellectual disability by Asher, Roberta C, Shrewsbury, Vanessa A, Innes, Beth, Fitzpatrick, Arron, Simmonds, Sarah, Collins, Clare E

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Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross‐sectional survey of Australian health and education profe... by Asher, Roberta C., Bucher, Tamara, Shrewsbury, Vanessa A., Clarke, Erin D., Herbert, Jaimee, Roberts, Steven, Meeder, Annette, Collins, Clare E.

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Very low-energy diets for weight loss in adults: A review by Asher, Roberta C.Z., Burrows, Tracy L., Collins, Clare E.

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Development of the Cook-Ed TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health by Asher, Roberta C, Jakstas, Tammie, Lavelle, Fiona, Wolfson, Julia A, Rose, Anna, Bucher, Tamara, Dean, Moira, Duncanson, Kerith, van der Horst, Klazine, Schonberg, Sonja, Slater, Joyce, Compton, Leanne, Giglia, Roslyn, Fordyce-Voorham, Sandra, Collins, Clare E, Shrewsbury, Vanessa A

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Cook-Ed TM : A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health by Asher, Roberta C, Jakstas, Tammie, Wolfson, Julia A, Rose, Anna J, Bucher, Tamara, Lavelle, Fiona, Dean, Moira, Duncanson, Kerith, Innes, Beth, Burrows, Tracy, Collins, Clare E, Shrewsbury, Vanessa A

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Correlates of skin-related quality of life (QoL) in those with multiple keratinocyte carcinomas (KCs): A cross-sectional study by Siegel, Julia A., BA, Chren, Mary-Margaret, MD, Weinstock, Martin A., MD, PhD

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Measuring the Severity of Topical 5-Fluorouracil Toxicity by Korgavkar, Kaveri, Firoz, Elnaz F., Xiong, Michael, Lew, Robert, Marcolivio, Kimberly, Burnside, Nancy, Dyer, Robert, Weinstock, Martin A.

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