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Annual Review of Food Science and Technology|December 19, 2012
Aflatoxin biosynthesis: current frontiersLudmila V Roze, Sung-Yong Hong, John E LinzAnnual Review of Food Science and Technology|December 19, 2012
Naturally occurring antimicrobials for minimally processed foodsP Michael Davidson, Faith J Critzer, T Matthew TaylorAnnual Review of Food Science and Technology|March 8, 2013
Advances in food crystallizationRichard W HartelAnnual Review of Food Science and Technology|December 21, 2017
Caenorhabditis elegans: A Convenient In Vivo Model for Assessing the Impact of Food Bioactive Compounds on Obesity, Aging, and Alzheimer's DiseasePeiyi Shen, Yiren Yue, Jolene Zheng, et al.Annual Review of Food Science and Technology|January 17, 2019
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging ProteinsSimon M LovedayAnnual Review of Food Science and Technology|January 12, 2019
Owen Fennema: Food Chemist ExtraordinaireD B LundAnnual Review of Food Science and Technology|January 27, 2017
Who Would Have Thought? The Story of a Food EngineerDaryl B LundAnnual Review of Food Science and Technology|January 27, 2017
Engineered Probiotics: Applications and Biological ContainmentBabasola Sola-Oladokun, Eamonn P Culligan, Roy D SleatorAnnual Review of Food Science and Technology|March 26, 2019
Advances in Infant Formula ScienceGrace J Ahern, A A Hennessy, C Anthony Ryan, et al.Annual Review of Food Science and Technology|December 17, 2013
From Tomato King to World Food Prize laureatePhilip E NelsonPageof 38