Critical Reviews in Food Science and Nutrition

Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass ( Dicentrarchus Labrax ) Stored at 4°C
pp. 453-458(6)
Authors: Cakli, Sukran; Kilinc, Berna; Dincer, Tolga; Tolasa, Sebnem

Non-digestible Oligosaccharides with Prebiotic Properties
pp. 459-471(13)
Authors: Swennen, Katrien; Courtin, Christophe; Delcour, Jan

Factors Affecting the Presence of Ochratoxin A in Wines
pp. 473-478(6)
Authors: Blesa, J.; Soriano, J.; Moltó, J.; Mañes, J.

Conjugated Linoleic Acid Intake In Humans: A Systematic Review Focusing on Its Effect on Body Composition, Glucose, and Lipid Metabolism
pp. 479-488(10)
Authors: Salas-Salvadó, J.; Márquez-Sandoval, F.; Bulló, M.

Linear and Non-Linear Kinetics in the Synthesis and Degradation of Acrylamide in Foods and Model Systems
pp. 489-517(29)
Authors: Corradini, Maria; Peleg, Micha