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Critical Reviews in Food Science and Nutrition|April 15, 2011
Will isomalto-oligosaccharides, a well-established functional food in Asia, break through the European and American market? The status of knowledge on these prebioticsDorothee Goffin, Nathalie Delzenne, Christophe Blecker, et al.
Critical Reviews in Food Science and Nutrition|July 29, 2011
United States pharmacopeia safety evaluation of spirulinaRobin J Marles, Marilyn L Barrett, Joanne Barnes, et al.
Critical Reviews in Food Science and Nutrition|July 29, 2011
Chlorophylls in olive and in olive oil: chemistry and occurrencesAngela Giuliani, Lorenzo Cerretani, Angelo Cichelli
Critical Reviews in Food Science and Nutrition|July 29, 2011
Biogenic amines in dairy productsDaniel M Linares, M Cruz Martín, Victor Ladero, et al.
Critical Reviews in Food Science and Nutrition|September 6, 2011
Reaction kinetics in food extrusion: methods and resultsXuewei Zhao, Yimin Wei, Zhangcun Wang, et al.
Critical Reviews in Food Science and Nutrition|September 6, 2011
Update on the relationship of fish intake with prostate, breast, and colorectal cancersAleix Sala-Vila, Philip C Calder
Critical Reviews in Food Science and Nutrition|March 25, 2011
Application of LC and LC-MS to the analysis of melatonin and serotonin in edible plantsXin Huang, Giuseppe Mazza
Critical Reviews in Food Science and Nutrition|November 9, 2011
Vitamin d and metabolic syndrome risk factors: evidence and mechanismsAtif B Awad, Lini Alappat, Michael Valerio
Critical Reviews in Food Science and Nutrition|November 9, 2011
Application of ultra high pressure (UHP) in starch chemistryHyun-Seok Kim, Byung-Yong Kim, Moo-Yeol Baik
Critical Reviews in Food Science and Nutrition|February 24, 2009
Gastrointestinal effects of low-digestible carbohydratesHollie A Grabitske, Joanne L Slavin
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