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Critical Reviews in Food Science and Nutrition|July 17, 2018
Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A reviewQi Li, Jia Chen, Zongyao Huyan, et al.
Critical Reviews in Food Science and Nutrition|July 25, 2018
Application of starch microcapsules containing essential oil in food preservationJian Ju, Yunfei Xie, Yahui Guo, et al.
Critical Reviews in Food Science and Nutrition|July 25, 2018
Effects of protein oxidation on the texture and water-holding of meat: a reviewYulong Bao, Per Ertbjerg
Critical Reviews in Food Science and Nutrition|December 24, 2005
Liposomal nanocapsules in food science and agricultureT Matthew Taylor, P Michael Davidson, Barry D Bruce, et al.
Critical Reviews in Food Science and Nutrition|December 24, 2005
Post harvest spoilage of sweetpotato in tropics and control measuresR C Ray, V Ravi
Critical Reviews in Food Science and Nutrition|January 1, 1986
Pigeonpea as an important food sourceD K Salunkhe, J K Chavan, S S Kadam
Critical Reviews in Food Science and Nutrition|July 13, 2018
The effects of phytochemicals on circadian rhythm and related diseasesTao Xu, Baiyi Lu
Critical Reviews in Food Science and Nutrition|July 13, 2018
Roles for endothelial zinc homeostasis in vascular physiology and coronary artery diseaseP D Zalewski, J F Beltrame, A A Wawer, et al.
Critical Reviews in Food Science and Nutrition|July 13, 2018
Biomedical applications of Aloe veraYan Gao, Kit Ieng Kuok, Ying Jin, et al.
Critical Reviews in Food Science and Nutrition|July 13, 2018
Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspectiveSun Jin Hur, Cheorun Jo, Yohan Yoon, et al.
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