Critical Reviews in Food Science and Nutrition

Biogenic Amines in Meat and Meat Products
pp. 489-599(111)
Authors: RUIZ-CAPILLAS, CLAUDIA; JIMÉNEZ-COLMENERO, FRANCISCO

Evaluation of Performance Measurement Instruments on Their Use for Food Quality Systems
pp. 501-512(12)
Authors: VAN DER SPIEGEL, M.; LUNING, P.; ZIGGERS, G.; JONGEN, W.

The Cost and Benefit of Listeria Monocytogenes Food Safety Measures
pp. 513-523(11)
Authors: IVANEK, RENATA; GRÖHN, YRJÖ; TAUER, LOREN; WIEDMANN, MARTIN

Electrodialytic Phenomena and Their Applications in the Dairy Industry: A Review
pp. 525-544(20)
Author: BAZINET, LAURENT

Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread
pp. 545-552(8)
Authors: AZIZI, M.; RAO, G.

Lactose: The Milk Sugar from a Biotechnological Perspective
pp. 553-557(5)
Authors: Adam, Ana; Rubio-Texeira, Marta; Polaina, Julio

Stability and Synergistic Effect of Antioxidative Properties of Lycopene and Other Active Components
pp. 559-573(15)
Authors: SHI, JOHN; QU, QIN; KAKÙDA, YUKIO; YEUNG, DAVID; JIANG, YUEMING

Dietary Antioxidant Compounds and Liver Health
pp. 575-586(12)
Authors: Vitaglione, Paola; Morisco, Filomena; Caporaso, Nicola; Fogliano, Vincenzo