Critical Reviews in Food Science and Nutrition

Capsaicin and Gastric Ulcers
pp. 275-328(54)
Author: Satyanarayana, M.

Criteria for Optimizing Food Composition Tables in Relation to Studies of Habitual Food Intakes*
pp. 329-336(8)
Authors: Joyanes, María; Lema, Lourdes

Creating Proteins with Novel Functionality via the Maillard Reaction: A Review
pp. 337-350(14)
Authors: Oliver, Christine; Melton, Laurence; Stanley, Roger

Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure
pp. 351-363(13)
Authors: López-Fandiño, Rosina