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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 5, Number 3, August 2009

Articles

When Does Food Refusal Require Professional Intervention?
pp. 160-171(12)
Authors: Dovey, Terence M.; Farrow, Claire V.; Martin, Clarissa I.; Isherwood, Elaine; Halford, Jason C.G.

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The Sour Taste-Modifying Protein (Miraculin), Tyrosinase Inhibitors and Antioxidants from Synsepalum dulcificum
pp. 172-179(8)
Authors: Chen, Chung-Yi; Wu, Pei-Yu; Huang, Tsi-Shu; Lin, Chen-Wu; Li, Yi-Chi; Chou, Ruey-Hwang; Chang, Hsueh-Wei; Wang, Hui-Min

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Nutrition and Bone Health: Its Relationship to Osteoporosis
pp. 193-203(11)
Authors: Diaz-Curiel, Manuel; Alvarez, Jesus M.; Morales, Rosa Serrano; Martin, Eva Diaz

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Why Is an Aged Whiskey Highly Valued?
pp. 204-208(5)
Authors: Aoshima, Hitoshi; Hossain, Sheikh J.; Koda, Hirofumi; Kiso, Yoshinobu

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Lipid Oxidation in Functional Dairy Products
pp. 209-216(8)
Authors: Garcia-Martinez, M. C.; Marquez-Ruiz, Gloria

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