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Critical Reviews in Food Science and Nutrition|May 26, 2016
Evidences and perspectives in the utilization of CLNA isomers as bioactive compounds in foodsAna L Fontes, Lígia L Pimentel, Catarina D Simões, et al.
Critical Reviews in Food Science and Nutrition|May 26, 2016
Prebiotic nut compounds and human microbiotaRosa M Lamuel-Raventos, Marie-Pierre St Onge
Critical Reviews in Food Science and Nutrition|April 30, 2016
Taste loss in the elderly: Possible implications for dietary habitsGiuseppe Sergi, Giulia Bano, Simona Pizzato, et al.
Critical Reviews in Food Science and Nutrition|August 14, 2014
The Comparison of Food and Supplement as Probiotic Delivery VehiclesAziz Homayoni Rad, Elnaz Vaghef Mehrabany, Beitullah Alipoor, et al.
Critical Reviews in Food Science and Nutrition|August 23, 2014
Recent Research and Progress in Food, Feed and Nutrition with Advanced Synchrotron-based SR-IMS and DRIFT Molecular SpectroscopyNa Liu, Peiqiang Yu
Critical Reviews in Food Science and Nutrition|November 4, 2014
Pharmacological Intervention through Dietary Nutraceuticals in Gastrointestinal NeoplasiaMohammad F Ullah, Showket H Bhat, Eram Husain, et al.
Critical Reviews in Food Science and Nutrition|July 6, 2016
Processing and characteristics of canola protein-based biodegradable packaging: A reviewYachuan Zhang, Qiang Liu, Curtis Rempel
Critical Reviews in Food Science and Nutrition|January 1, 1989
Nutritional improvement of cereals by fermentationJ K Chavan, S S Kadam
Critical Reviews in Food Science and Nutrition|January 1, 1989
Folates in foods: reactivity, stability during processing, and nutritional implicationsJ G Hawkes, R Villota
Critical Reviews in Food Science and Nutrition|January 1, 1989
Food colorants: anthocyaninsF J Francis
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