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Critical Reviews in Food Science and Nutrition|March 10, 2015
Commercially Available Rapid Methods for Detection of Selected Food-borne PathogensWladir B Valderrama, Edward G Dudley, Stephanie Doores, et al.
Critical Reviews in Food Science and Nutrition|July 22, 2020
Nutrition and immune system: from the Mediterranean diet to dietary supplementary through the microbiotaLuigi Barrea, Giovanna Muscogiuri, Evelyn Frias-Toral, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2023
Dietary sialic acids: distribution, structure, and functionsTiantian Zhang, Jianrong Wu, Xiaobei Zhan
Critical Reviews in Food Science and Nutrition|April 25, 2023
Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategiesCristian Dima, Elham Assadpour, Alexandru Nechifor, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2023
Allergenicity, assembly and applications of ovalbumin in egg white: a reviewBin Ma, Xing Fu, Ping Zhu, et al.
Critical Reviews in Food Science and Nutrition|April 17, 2023
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foodsLinfeng Wen, Lixin Yang, Cong Chen, et al.
Critical Reviews in Food Science and Nutrition|May 4, 2023
Monomethyl branched-chain fatty acids-a pearl dropped in the oceanYuan He, Jing-Nan Lei, Shuang Zhu, et al.
Critical Reviews in Food Science and Nutrition|May 2, 2023
Anticancer activity of broccoli, its organosulfur and polyphenolic compoundsAmin Gasmi, Asma Gasmi Benahmed, Mariia Shanaida, et al.
Critical Reviews in Food Science and Nutrition|May 9, 2023
Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potentialJiajia Wu, Mingwu Zang, Shouwei Wang, et al.
Critical Reviews in Food Science and Nutrition|May 9, 2023
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules deliveryAnda Elena Tanislav, Andreea Pușcaș, Vlad Mureșan, et al.
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