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Critical Reviews in Food Science and Nutrition|November 26, 2010
Microencapsulation as a tool for incorporating bioactive ingredients into foodS S Kuang, J C Oliveira, A M Crean
Critical Reviews in Food Science and Nutrition|May 6, 2010
Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry productsRicard Bou, Rafael Codony, Alba Tres, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1991
Capsicum--production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequencesV S Govindarajan, M N Sathyanarayana
Critical Reviews in Food Science and Nutrition|April 8, 2010
Efficacy of non-heme iron fortified diets: a reviewSalim-Ur-Rehman, Nuzhat Huma, Omer Mukhtar Tarar, et al.
Critical Reviews in Food Science and Nutrition|April 8, 2010
Vitamin E forms in Alzheimer's disease: a review of controversial and clinical experiencesOwoedimo B Usoro, Shaker A Mousa
Critical Reviews in Food Science and Nutrition|July 8, 2009
Application of Failure Mode and Effect Analysis (FMEA) and cause and effect analysis in conjunction with ISO 22000 to a snails (Helix aspersa) processing plant; A case studyIoannis S Arvanitoyannis, Theodoros H Varzakas
Critical Reviews in Food Science and Nutrition|July 8, 2009
Comparative hazard characterization in food toxicologyUlf Hammerling, Annika Tallsjö, Roland Grafström, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1991
Biological membrane deterioration and associated quality losses in food tissuesD W Stanley
Critical Reviews in Food Science and Nutrition|March 11, 2011
Transglutaminase crosslinked pectin- and chitosan-based edible films: a reviewRaffaele Porta, Loredana Mariniello, Prospero Di Pierro, et al.
Critical Reviews in Food Science and Nutrition|March 11, 2011
Review: functional properties of kefirZeynep B Guzel-Seydim, Tugba Kok-Tas, Annel K Greene, et al.
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