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Critical Reviews in Food Science and Nutrition|August 16, 2000
Hydration number and water activity models for the sucrose-water system: a critical reviewM Starzak, S D Peacock, M MathlouthiCritical Reviews in Food Science and Nutrition|April 19, 2000
Modeling microbial survival during exposure to a lethal agent with varying intensityM Peleg, C M PenchinaCritical Reviews in Food Science and Nutrition|August 11, 2001
Thermal and physical properties of bakery productsO D Baik, M Marcotte, S S Sablani, et al.Critical Reviews in Food Science and Nutrition|June 13, 2002
Squeezing flow viscometry for nonelastic semiliquid foods--theory and applicationsOsvaldo H Campanella, Micha PelegCritical Reviews in Food Science and Nutrition|June 13, 2002
Inhibitory effect of a high-molecular-weight constituent of cranberry on adhesion of oral bacteriaE L Weiss, R Lev-Dor, Nathan Sharon, et al.Critical Reviews in Food Science and Nutrition|August 16, 2002
Opalescent and cloudy fruit juices: formation and particle stabilityTom BeveridgeCritical Reviews in Food Science and Nutrition|August 16, 2002
Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processingLaura Otero, Antonio D Molina-García, Pedro D SanzCritical Reviews in Food Science and Nutrition|August 16, 2002
Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlookingR L Walzem, C J Dillard, J B GermanCritical Reviews in Food Science and Nutrition|August 16, 2002
The precautionary principle and other non-tariff barriers to free and fair international food tradeJohn R LupienCritical Reviews in Food Science and Nutrition|June 26, 2003
A review on biological control and metabolism of aflatoxinH N Mishra, Chitrangada DasPageof 520