Showing results (51-60 of 5,213) with videos related to

Sort By:
Pageof 522
Critical Reviews in Food Science and Nutrition|January 13, 2022
Nutritional and surgical aspects in prostate disordersAmin Gasmi, Geir Bjørklund, Sadaf Noor, et al.
Critical Reviews in Food Science and Nutrition|December 7, 2021
Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive reviewTongtong Mi, Xiaolei Zhang, Pengfei Liu, et al.
Critical Reviews in Food Science and Nutrition|December 14, 2021
Review of harmful chemical pollutants of environmental origin in honey and bee productsAdriana Nowak, Ireneusz Nowak
Critical Reviews in Food Science and Nutrition|December 13, 2021
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)Jiang Shi, Gaozhong Yang, Qiushuang You, et al.
Critical Reviews in Food Science and Nutrition|January 18, 2022
Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a reviewYuwan Liu, Chao Qiu, Xiaojing Li, et al.
Critical Reviews in Food Science and Nutrition|January 7, 2022
Prebiotic effects of goji berry in protection against inflammatory bowel diseaseQi Sun, Min Du, Yifei Kang, et al.
Critical Reviews in Food Science and Nutrition|December 8, 2021
A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacksHayet Ghnimi, Monia Ennouri, Christine Chèné, et al.
Critical Reviews in Food Science and Nutrition|December 9, 2021
The effects of artificial- and stevia-based sweeteners on lipid profile in adults: a GRADE-assessed systematic review, meta-analysis, and meta-regression of randomized clinical trialsMina Movahedian, S Amirhossein Golzan, Damoon Ashtary-Larky, et al.
Critical Reviews in Food Science and Nutrition|December 9, 2021
Effect of β-alanine and sodium bicarbonate co-supplementation on the body's buffering capacity and sports performance: A systematic reviewLaura Gilsanz, Jaime López-Seoane, Sergio L Jiménez, et al.
Critical Reviews in Food Science and Nutrition|March 21, 2019
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredientsLike Mao, Yao Lu, Mengnan Cui, et al.
Pageof 522