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Critical Reviews in Food Science and Nutrition|July 12, 2018
Processing methods for reducing alpha-galactosides in pulsesPraveena Thirunathan, Annamalai Manickavasagan
Critical Reviews in Food Science and Nutrition|September 15, 2016
Predictive modeling of microbial single cells: A reviewTian Ding, Xin-Yu Liao, Qing-Li Dong, et al.
Critical Reviews in Food Science and Nutrition|August 31, 2016
A living model for obesity and aging research: Caenorhabditis elegansPeiyi Shen, Yiren Yue, Yeonhwa Park
Critical Reviews in Food Science and Nutrition|September 21, 2016
Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated reviewRen-You Gan, Hua-Bin Li, Zhong-Quan Sui, et al.
Critical Reviews in Food Science and Nutrition|September 21, 2016
Multi-scale model of food drying: Current status and challengesM M Rahman, Mohammad U H Joardder, M I H Khan, et al.
Critical Reviews in Food Science and Nutrition|September 21, 2016
Factors affecting the ortho- and retronasal perception of flavors: A reviewErin M Goldberg, Kun Wang, Jessica Goldberg, et al.
Critical Reviews in Food Science and Nutrition|June 7, 2017
Famine exposure during early life and risk of hypertension in adulthood: A meta-analysisXueling Xin, Jie Yao, Feng Yang, et al.
Critical Reviews in Food Science and Nutrition|December 5, 2009
Slowly digestible starch: concept, mechanism, and proposed extended glycemic indexGenyi Zhang, Bruce R Hamaker
Critical Reviews in Food Science and Nutrition|April 4, 2018
Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic reviewLorena Andrade de Aguiar, Lauro Melo, Lívia de Lacerda de Oliveira
Critical Reviews in Food Science and Nutrition|April 7, 2018
Consumption of green coffee and the risk of chronic diseasesNevin Sanlier, Azize Atik, Ilker Atik
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