Critical Reviews in Food Science and Nutrition

Lectins as Bioactive Plant Proteins: A Potential in Cancer Treatment
pp. 425-445(21)
Authors: De Mejía, Elvira; Prisecaru, Valentin

Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review
pp. 447-461(15)
Authors: Mahapatra, Ajit; Muthukumarappan, K.; Julson, James

Factors Affecting Conjugated Linoleic Acid Content in Milk and Meat
pp. 463-482(20)
Authors: Dhiman, Tilak; Nam, Seung-Hee; Ure, Amy

Fluorescence from the Maillard Reaction and its Potential Applications in Food Science
pp. 483-495(13)
Authors: Matiacevich, Silvia; Santagapita, Patricio; Buera, M.

Alginate as a Source of Dietary Fiber
pp. 497-510(14)
Authors: Brownlee, I.; Allen, A.; Pearson, J.; Dettmar, P.; Havler, M.; Atherton, M.; Onsøyen, E.