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Critical Reviews in Food Science and Nutrition|January 1, 1992
Contributions of heme and nonheme iron to human nutritionC E Carpenter, A W MahoneyCritical Reviews in Food Science and Nutrition|November 16, 2004
Milk powders ageing: effect on physical and functional propertiesMarie E C Thomas, Joël Scher, Sylvie Desobry-Banon, et al.Critical Reviews in Food Science and Nutrition|February 26, 2005
Colorimetric analysis of protein sulfhydryl groups in milk: applications and processing effectsR Owusu-ApentenCritical Reviews in Food Science and Nutrition|February 26, 2005
Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browningRosario Zamora, Francisco J HidalgoCritical Reviews in Food Science and Nutrition|February 26, 2005
Challenges in the addition of probiotic cultures to foodsClaude P Champagne, Nancy J Gardner, Denis RoyCritical Reviews in Food Science and Nutrition|March 11, 2006
Food allergy in dogs and cats: a reviewA Verlinden, M Hesta, S Millet, et al.Critical Reviews in Food Science and Nutrition|February 16, 2008
Tamarind seed: properties, processing and utilizationChandini S Kumar, Sila BhattacharyaCritical Reviews in Food Science and Nutrition|February 16, 2008
In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systemsSotirios Kiokias, Theodoros Varzakas, Vassiliki OreopoulouCritical Reviews in Food Science and Nutrition|February 16, 2008
The biochemical and functional food properties of the bowman-birk inhibitorJack N LossoCritical Reviews in Food Science and Nutrition|February 16, 2008
Dissecting qualified health claims: evidence from experimental studiesNeal H Hooker, Ratapol TeratanavatPageof 522