Critical Reviews in Food Science and Nutrition

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Sắp xếp:  
Nutritional and toxicological aspects of the Maillard browning reaction in foods
Critical Reviews in Food Science and Nutrition - Tập 28 Số 3 - Trang 211-248 - 1989
John T. O’Brien, P.A. Morrissey, Jennifer M. Ames
Impact of Diet Composition on Blood Glucose Regulation
Critical Reviews in Food Science and Nutrition - Tập 56 Số 4 - Trang 541-590 - 2016
Wendy R. Russell, Athanasia Baka, Inger Björck, Nathalie M. Delzenne, Dan Gao, Helen R. Griffiths, Ellie Hadjilucas, Kristiina Juvonen, Sampo J. Lahtinen, Mirian Lansink, Luc J. C. van Loon, Hannu Mykkänen, Elin Östman, Gabriele Riccardi, Sophie Vinoy, Martin O. Weickert
Evaluation of the integrated time‐temperature effect in thermal processing of foods
Critical Reviews in Food Science and Nutrition - Tập 35 Số 3 - Trang 231-262 - 1995
Marc Hendrickx, G. Maesmans, S. De Cordt, J. Noronha, Ann Van Loey, Paul Tobback, A.T. Paulson
Antioxidant Activity of Proteins and Peptides
Critical Reviews in Food Science and Nutrition - Tập 48 Số 5 - Trang 430-441 - 2008
Ryan J. Elias, Sarah S. Kellerby, Eric A. Decker
2,5-diketopiperazines in food and beverages: Taste and bioactivity
Critical Reviews in Food Science and Nutrition - Tập 57 Số 4 - Trang 718-742 - 2017
Alan D. Borthwick, Neil C. Da Costa
Carotenoid Pigments in Seafoods and Aquaculture
Critical Reviews in Food Science and Nutrition - Tập 38 Số 1 - Trang 1-67 - 1998
Fereidoon Shahidi, Joseph A. Brown
Contributions of heme and nonheme iron to human nutrition
Critical Reviews in Food Science and Nutrition - Tập 31 Số 4 - Trang 333-367 - 1992
Charles E. Carpenter, Arthur W. Mahoney
Pre- and Postharvest Preventive Measures and Intervention Strategies to Control Microbial Food Safety Hazards of Fresh Leafy Vegetables
Critical Reviews in Food Science and Nutrition - Tập 55 Số 4 - Trang 453-468 - 2015
María I. Gil, María V. Selma, Trevor Suslow, Liesbeth Jacxsens, Mieke Uyttendaele, Ana Allende
Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their metabolites in food safety
Critical Reviews in Food Science and Nutrition - Tập 63 Số 4 - Trang 486-504 - 2023
Yi Xu, Md Mehedi Hassan, Arumugam Selva Sharma, Huanhuan Li, Quansheng Chen
Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater
Critical Reviews in Food Science and Nutrition - Tập 63 Số 29 - Trang 9797-9815 - 2023
Narjes Malekjani, Seid Mahdi Jafari
Tổng số: 155   
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