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Critical Reviews in Food Science and Nutrition|June 24, 2008
The key importance of soy isoflavone bioavailability to understanding health benefitsTheresa Larkin, William E Price, Lee Astheimer
Critical Reviews in Food Science and Nutrition|January 1, 1991
Microalgae as food and supplementR A Kay
Critical Reviews in Food Science and Nutrition|August 30, 2008
How safe is vitamin E supplementation?Stacey J Bell, Gregory T Grochoski
Critical Reviews in Food Science and Nutrition|October 25, 2008
A critical survey of predictive mathematical models for migration from packagingMaria F Poças, Jorge C Oliveira, Fernanda A R Oliveira, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1992
Carotenoids and retinoids in human nutritionE S Tee
Critical Reviews in Food Science and Nutrition|June 15, 2007
Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulterationIoannis S Arvanitoyannis, Antonios Vlachos
Critical Reviews in Food Science and Nutrition|June 15, 2007
Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledgeYu Zhang, Ying Zhang
Critical Reviews in Food Science and Nutrition|January 1, 1991
Confirmation of trace level residues in the food supplyT Cairns, E G Siegmund
Critical Reviews in Food Science and Nutrition|July 27, 2007
Tools to maintain postharvest fruit and vegetable quality through the inhibition of ethylene action: a reviewDomingo Martínez-Romero, Gloria Bailén, María Serrano, et al.
Critical Reviews in Food Science and Nutrition|July 27, 2007
A critical examination of the evidence relating high fructose corn syrup and weight gainRichard A Forshee, Maureen L Storey, David B Allison, et al.
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