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Critical Reviews in Food Science and Nutrition|November 19, 2020
Synergistic interactions of plant essential oils with antimicrobial agents: a new antimicrobial therapyJian Ju, Yunfei Xie, Hang Yu, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2020
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumesYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Critical Reviews in Food Science and Nutrition|November 17, 2020
Antibiotic-induced gut dysbiosis and barrier disruption and the potential protective strategiesHui Duan, Leilei Yu, Fengwei Tian, et al.
Critical Reviews in Food Science and Nutrition|November 18, 2020
Minerals in edible seaweed: health benefits and food safety issuesIvonne Lozano Muñoz, Nelson F Díaz
Critical Reviews in Food Science and Nutrition|December 15, 2020
Application of cyclodextrin in food industryYang Liu, Yanna Chen, Xingli Gao, et al.
Critical Reviews in Food Science and Nutrition|June 1, 2021
Food additives: From functions to analytical methodsLong Wu, Chenghui Zhang, Yingxi Long, et al.
Critical Reviews in Food Science and Nutrition|June 1, 2021
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnologyXiaoming Lu, Chaofan Wang, Meng Zhao, et al.
Critical Reviews in Food Science and Nutrition|January 5, 2021
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needsAntonio J Meléndez-Martínez, Anamarija I Mandić, Filippos Bantis, et al.
Critical Reviews in Food Science and Nutrition|January 6, 2021
An overview on plasticized biodegradable corn starch-based films: the physicochemical properties and gelatinization processBin Wang, Bin Yu, Chao Yuan, et al.
Critical Reviews in Food Science and Nutrition|February 25, 2020
Exploration of the functionality of sugars in cake-baking, and effects on cake qualityLouise Slade, Meera Kweon, Harry Levine
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