Critical Reviews in Food Science and Nutrition

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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
Cherries and Health: A Review
Critical Reviews in Food Science and Nutrition - Tập 51 Số 1 - Trang 1-12 - 2010
Letitia M. McCune, Chieri Kubota, Nicole R. Stendell-Hollis, Cynthia A. Thomson
Intestinal microbiota alterations in chronic kidney disease and the influence of dietary components
Critical Reviews in Food Science and Nutrition - Tập 61 Số 9 - Trang 1490-1502 - 2021
Mateo Ondrussek-Sekac, Diana Navas-Carrillo, Esteban Orenes‐Piñero
The use of stable isotopes for food web analysis
Critical Reviews in Food Science and Nutrition - Tập 30 Số 4 - Trang 361-371 - 1991
E. Wada, Hiroshi Mizutani, M. Minagawa
Meat analogues: Health promising sustainable meat substitutes
Critical Reviews in Food Science and Nutrition - Tập 57 Số 5 - Trang 923-932 - 2017
Pavan Kumar, Manish Kumar Chatli, Nitin Mehta, Parminder Singh, Om Prakash Malav, Akhilesh K. Verma
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Critical Reviews in Food Science and Nutrition - Tập 59 Số 20 - Trang 3267-3280 - 2019
Jinchuang Zhang, Li Liu, Hongzhi Liu, Ashton K. Yoon, Syed S. H. Rizvi, Qiang Wang
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