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The Proceedings of the Nutrition Society|May 11, 2002
Nutritional losses and gains during processing: future problems and issuesC J K Henry, N HeppellThe Proceedings of the Nutrition Society|May 11, 2002
Mad cows, mad corn and mad communities: the role of socio-cultural factors in the perceived risk of genetically-modified foodMelissa L FinucaneThe Proceedings of the Nutrition Society|May 11, 2002
Food allergen avoidance: risk assessment for lifeM Hazel GowlandThe Proceedings of the Nutrition Society|May 11, 2002
Early diet and growth: impact on ageingA Aihie Sayer, C CooperThe Proceedings of the Nutrition Society|May 17, 2003
Whole grains health claims in the USA and other efforts to increase whole-grain consumptionLen Marquart, Kathryn L Wiemer, Julie M Jones, et al.The Proceedings of the Nutrition Society|May 17, 2003
Wholegrain health claims in EuropeDavid P RichardsonThe Proceedings of the Nutrition Society|May 17, 2003
Resistant starch as a prebiotic and synbiotic: state of the artDavid L Topping, Michihiro Fukushima, Anthony R BirdThe Proceedings of the Nutrition Society|May 17, 2003
Importance of processing for physico-chemical and physiological properties of dietary fibreE Margaret G-L NymanThe Proceedings of the Nutrition Society|May 17, 2003
Rye, lignans and human healthGöran Hallmans, Jie-Xian Zhang, Eva Lundin, et al.Pageof 183