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Critical Reviews in Food Science and Nutrition|February 2, 2023
Wheat bran layers: composition, structure, fractionation, and potential uses in foodsZhongwei Chen, Andrew L Mense, Lauren R Brewer, et al.Critical Reviews in Food Science and Nutrition|February 24, 2023
Relationship between caffeine intake and small for gestational age and preterm birth: a dose-response meta-analysisMohammadreza Askari, Elham Bazshahi, Nastran Payande, et al.Critical Reviews in Food Science and Nutrition|February 16, 2023
Effects of fungal based bioactive compounds on human health: Review paperNeda Rousta, Melissa Aslan, Meltem Yesilcimen Akbas, et al.Critical Reviews in Food Science and Nutrition|February 17, 2023
Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issuesWenbo Miao, Mengyun Yue, Chao Qiu, et al.Critical Reviews in Food Science and Nutrition|August 12, 1999
Nutritional supplements to increase muscle massP M Clarkson, E S RawsonCritical Reviews in Food Science and Nutrition|August 12, 1999
Changes in the components of dry-fermented sausages during ripeningJ A Ordóñez, E M Hierro, J M Bruna, et al.Critical Reviews in Food Science and Nutrition|December 19, 2002
Variables influencing food perception reviewed for consumer-oriented product developmentSiet Sijtsema, Anita Linnemann, Ton van Gaasbeek, et al.Critical Reviews in Food Science and Nutrition|February 1, 1997
Ultrasonic characterization of foods and drinks: principles, methods, and applicationsD J McClementsCritical Reviews in Food Science and Nutrition|September 1, 1995
Amylolytic enzymes and products derived from starch: a reviewH Guzmán-Maldonado, O Paredes-LópezCritical Reviews in Food Science and Nutrition|September 1, 1995
Value-added products from underutilized fish speciesV Venugopal, F ShahidiPageof 522