Joanne Slavin
Joanne Slavin is a prominent food scientist and professor at the University of Minnesota, known for her expertise in nutrition and food science. She has contributed significantly to research on dietary fiber and its health benefits. Recently, she commented on a new method for boiling eggs, developed by researchers at the University of Naples Federico II, which, although time-consuming, yields superior results compared to traditional boiling methods.
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| Guatemala | 1 | 8.00 | 0.06% | +0% | 17,915,568 | 10,446 | $82,000 | 48$ |
| New Zealand | 1 | 8.00 | 0.04% | +0% | 4,822,233 | 2,101 | $210,000 | 92$ |
| Totals | 2 | 22,737,801 | 12,547 | $292,000 | 140$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
New Zealand:
Joanne Slavin is a dietitian and professor of food science and nutrition at the University of Minnesota who explains the benefits of fibre-rich foods.
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Guatemala:
Joanne Slavin is a dietitian and professor of Food Science and Nutrition at the University of Minnesota.
8
Brazil:
Joanne Slavin is a professor of food science and nutrition at the University of Minnesota.
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Dominican Republic:
Joanne Slavin is a food scientist at the University of Minnesota who discussed the new cooking technique.
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Vietnam:
Joanne Slavin from the University of Minnesota commented on the new egg boiling method.
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