Showing results (161-170 of 5,213) with videos related to

Sort By:
Pageof 522
Critical Reviews in Food Science and Nutrition|January 10, 2023
Technological aspects and health effects of hydrolyzed collagen and application in dairy productsMaria Eduarda Marques Soutelino, Ramon da Silva Rocha, Bianca Cristina Rocha de Oliveira, et al.
Critical Reviews in Food Science and Nutrition|January 14, 2023
Innovation in precision fermentation for food ingredientsMary Ann Augustin, Carol J Hartley, Gregory Maloney, et al.
Critical Reviews in Food Science and Nutrition|December 15, 2022
Nano-vesicular carriers for bioactive compounds and their applications in food formulationsDanial Dehnad, Bahareh Emadzadeh, Behrouz Ghorani, et al.
Critical Reviews in Food Science and Nutrition|December 19, 2022
Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applicationsQiong Peng, Yao Zhang, Mingxuan Zhu, et al.
Critical Reviews in Food Science and Nutrition|December 19, 2022
Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compoundsIlaria Frosi, Lucia Ferron, Raffaella Colombo, et al.
Critical Reviews in Food Science and Nutrition|January 4, 2023
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans, Drosophila melanogaster, rodents to clinical studiesJu-Chi Chen, Reuben Wang, Chia-Cheng Wei
Critical Reviews in Food Science and Nutrition|January 6, 2023
Membrane distillation assisting food production processes of thermally sensitive food liquid items: a reviewEmilia Gontarek-Castro, Roberto Castro-Muñoz
Critical Reviews in Food Science and Nutrition|January 1, 1985
The genus Allium. Part 2G R Fenwick, A B Hanley
Critical Reviews in Food Science and Nutrition|January 5, 2026
Research on the correlation between dietary polyphenols supplementation and serum uric acid by the meta-analysis of randomized controlled trialsHongyu Xie, Shuaihua Zhang, Qinxu Meng, et al.
Critical Reviews in Food Science and Nutrition|July 1, 1995
Anthocyanins in grapes and grape productsG Mazza
Pageof 522