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Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.

Publisher: Bentham Science Publishers

Volume 2, Number 4, November 2006

Articles

Vitamin D: Status, Supplementation and Immunomodulation
pp. 315-336(22)
Authors: Barnes, Maria S.; Robson, Paula J.; Bonham, Maxine P.; Strain, J. J.; Wallace, Julie M.W.

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Mediterranean Diet and Longevity
pp. 337-342(6)
Authors: Shahar, Danit R.; Grotto, Itamar

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Cyclodextrins as Food Additives and in Food Processing
pp. 343-350(8)
Authors: Cravotto, Giancarlo; Binello, Arianna; Baranelli, Enzo; Carraro, Paolo; Trotta, Francesco

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Dietary Fat Intake and Allergic Diseases
pp. 351-359(9)
Authors: Sausenthaler, Stefanie; Koletzko, Berthold; Heinrich, Joachim

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The Vicious Circle of Leptin and Obesity
pp. 361-373(13)
Authors: Brito Diaz, Buenaventura; Cristo Rodriguez Perez, Maria del; Cabrera de Leon, Antonio

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Propionate: Hypophagic Effects Observed in Animal Models Might be Transposed to the Human Obesity Management
pp. 375-379(5)
Authors: Chaput, Jean-Philippe; Thivierge, M. Carole; Tremblay, Angelo

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Taurine and the Relevance of Supplementation in Humans, in Health and Disease
pp. 381-388(8)
Authors: Rijssenbeek, Astrid L.; Melis, Gerdien C.; Oosterling, Steven J.; Boelens, Petra G.; Houdijk, Alexander P.J.; Richir, Milan C.; van Leeuwen, Paul A.M.

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Nutritional Programming of Foetal Development: Endocrine Mediators and Long-Term Outcomes for Cardiovascular Health
pp. 389-398(10)
Authors: Symonds, Michael E.; Budge, Helen; Mostyn, Alison; Stephenson, Terence; Gardner, David S.

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Use of Iron as a Fortificant in Whole-Wheat Flour and Leavened Flat Bread in Developing Countries
pp. 409-413(5)
Authors: Anjum, Faqir Muhammad; Zulfiqar, Adnan; Asghar, Ali; Hussain, Shahzad

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