Current Nutrition & Food Science

Resveratrol as a Supplemental Therapeutic in Cardiovascular and Metabolic Syndromes: A Critical Review
pp. 1-8(8)
Authors: Esker, Stephen; Banerjee, Antora; Simone, Tessa M.; Gallati, Christine A.; Mousa, Shaker A.

Anorexia of Aging
pp. 9-12(4)
Authors: Conte, Caterina; Cascino, Antonia; Bartali, Benedetta; Donini, Lorenzo M.; Rossi-Fanelli, Filippo; Laviano, Alessandro

Clinical Issues Encountered in the Refeeding of the Patient with Anorexia Nervosa
pp. 13-16(4)
Authors: Gaudiani, Jennifer L.; Chu, Eugene S.; Mehler, Philip S.

Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation
pp. 17-39(23)
Authors: Gehring, Curran K.; Davenport, Mathew P.a.u.l.; Jaczynski, Jacek

Dietary L-Carnitine Supplementation to Cultivated Fish: A Mini-Review
pp. 40-48(9)
Author: Ozorio, Rodrigo O.A.

Importance of Pharmacology Knowledge by Dieticians
pp. 49-52(4)
Authors: Mestres, C.; Duran, M.

Understanding the Language of Vitamin C
pp. 53-55(3)
Authors: Sarkar, Nandini; Srivastava, Pramod K.; Dubey, Vikash K.u.m.a.r.

A Cell Culture Model for the Assessment of the Chemopreventive Potential of Dietary Compounds.
pp. 56-64(9)
Authors: Goya, Luis; Martin, M. A.; Ramos, Sonia; Mateos, Raquel; Bravo, Laura

Effects of Various Processing Methods, Additives and Methanol Extracts on Anti-oxidative Properties of Corn Based Snack Food
pp. 65-70(6)
Authors: Huang, Rong-Cheng; Peng, Jinchyau; Lu, Fung-Jou; Lui, Wai-Bun

Transthyretin and the Systemic Inflammatory Response
pp. 71-74(4)
Author: Bernstein, Larry H.