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Critical Reviews in Food Science and Nutrition|July 1, 1996
Why are some proteins allergenic? Implications for biotechnologyS B Lehrer, W E Horner, G Reese
Critical Reviews in Food Science and Nutrition|July 1, 1996
Thermal unfolding of beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin. A thermodynamic approachP Relkin
Critical Reviews in Food Science and Nutrition|November 1, 1995
Use of edible coatings to preserve quality of lightly (and slightly) processed productsE A Baldwin, M O Nisperos-Carriedo, R A Baker
Critical Reviews in Food Science and Nutrition|May 1, 1996
Physical activity assessment: a review of methodsE L Melanson, P S Freedson
Critical Reviews in Food Science and Nutrition|May 1, 1996
Cowpea flour: a potential ingredient in food productsW Prinyawiwatkul, K H McWatters, L R Beuchat, et al.
Critical Reviews in Food Science and Nutrition|November 8, 2016
Big data in food safety: An overviewHans J P Marvin, Esmée M Janssen, Yamine Bouzembrak, et al.
Critical Reviews in Food Science and Nutrition|November 12, 2016
An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenolsMargaret Murray, Aimee L Dordevic, Lisa Ryan, et al.
Critical Reviews in Food Science and Nutrition|November 23, 2016
Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A reviewMareile Heitmann, Emanuele Zannini, Elke Arendt
Critical Reviews in Food Science and Nutrition|November 29, 2016
Computer simulation for improving radio frequency (RF) heating uniformity of food products: A reviewZhi Huang, Francesco Marra, Jeyamkondan Subbiah, et al.
Critical Reviews in Food Science and Nutrition|April 1, 2017
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goodsManuel Gómez, Mario M Martinez
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