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Critical Reviews in Food Science and Nutrition|July 31, 2014
Phenolic Compounds of Cereals and Their Antioxidant CapacityPham Van Hung
Critical Reviews in Food Science and Nutrition|November 6, 2013
Fortification of foods with omega-3 polyunsaturated fatty acidsBalasubramanian Ganesan, Carl Brothersen, Donald J McMahon
Critical Reviews in Food Science and Nutrition|November 6, 2013
Differential modulation of apoptotic processes by proanthocyanidins as a dietary strategy for delaying chronic pathologiesFrancesc Puiggròs, Maria-Josepa Salvadó, Cinta Bladé, et al.
Critical Reviews in Food Science and Nutrition|November 6, 2013
Application of ozone for the postharvest treatment of fruits and vegetablesS Horvitz, M J Cantalejo
Critical Reviews in Food Science and Nutrition|November 6, 2013
Recent developments in minimal processing: a tool to retain nutritional quality of foodImran Pasha, Farhan Saeed, M Tauseef Sultan, et al.
Critical Reviews in Food Science and Nutrition|November 6, 2013
Plant-derived food ingredients for stimulation of energy expenditureNancy Dewi Yuliana, Henrie Korthout, Christofora Hanny Wijaya, et al.
Critical Reviews in Food Science and Nutrition|December 19, 2013
Microbial source tracking: a tool for identifying sources of microbial contamination in the food chainLing-Lin Fu, Jian-Rong Li
Critical Reviews in Food Science and Nutrition|December 19, 2013
Resveratrol in peanutsJocelyn M Sales, Anna V A Resurreccion
Critical Reviews in Food Science and Nutrition|December 19, 2013
Rice bran: a novel functional ingredientMian Kamran Sharif, Masood Sadiq Butt, Faqir Muhammad Anjum, et al.
Critical Reviews in Food Science and Nutrition|March 23, 2016
A theoretical physiologically based pharmacokinetic approach for modeling the fate of anthocyanins in vivoGiovana Bonat Celli, Amyl Ghanem, Marianne Su-Ling Brooks
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