Robert C. Lindsay is affiliated with the University of Wisconsin-Madison in the United States. Their research spans multiple disciplines including Agricultural and Biological Sciences, Engineering, and Nursing, reflecting an interdisciplinary approach to scientific inquiry.
Their recent scholarly contributions include a publication titled "Nonadiene isomers as potential green flavor components of autoxidizing fish oil", published in 2025 in the journal Discover Food. This work represents the latest entry in their portfolio focused on food science and chemical analysis.
The scientist's research interests center around several main topics:
Within their fields of study, Robert C. Lindsay has contributed to subfields including Animal Science and Zoology, Biomedical Engineering, and Nutrition and Dietetics. This range demonstrates their involvement in both biological and engineering aspects of research related to food and health sciences.
A number of frequent collaborators have been identified in their work, indicating active participation in multi-author research projects. These coauthors include:
All of Robert C. Lindsay's identified papers have been published in the venue Discover Food, which aligns with their focus on food science and related technologies.
Charlotte P. Brennand;J. Kim. Ha;Robert C. Lindsay
A.H. Woo;S. Kollodge;R.C. Lindsay
C. Karahadian;R. C. Lindsay
A.H. Woo;R.C. Lindsay
J. Kim Ha;R.C. Lindsay
H.C. Dunn;R.C. Lindsay
David B. Josephson;Robert C. Lindsay;David A. Stuiber
Carol Karahadian;David B. Josephson;Robert C. Lindsay
Hsi-Wen Chin;Robert C. Lindsay
S.K. Gupta;C. Karahadian;R.C. Lindsay
J. Kim Ha;R.C. Lindsay
Hsi-Wen Chin;Robert C. Lindsay
David B. Josephson;Robert C. Lindsay;David A. Stuiber
T P Heil;R C Lindsay
C. Karahadian;R.C. Lindsay
C. Karahadian;D.B. Josephson;R.C. Lindsay
H.-W. Chin;R.C. Lindsay
J. Kim Ha;R.C. Lindsay
J. Kim Ha;R.C. Lindsay
Shai Barbut;Arthur J. Maurer;Robert C. Lindsay
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