Critical Reviews in Food Science and Nutrition

Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream ( Sparus aurata ) and Sea Bass ( Dicentrarchus labrax ) Stored in Ice
pp. 519-527(9)
Authors: Cakli, S.; Kilinc, B.; Cadun, A.; Dincer, T.; Tolasa, S.

Food Contamination with Organic Materials in Perspective: Packaging Materials as the Largest and Least Controlled Source? A View Focusing on the European Situation
pp. 529-535(7)
Authors: Grob, Koni; Biedermann, Maurus; Scherbaum, Ellen; Roth, Maria; Rieger, Karl

Nutritional Approach for Designing Meat-based Functional Food Products with Nuts
pp. 537-542(6)
Authors: Olmedilla-Alonso, B.; Granado-Lorencio, F.; Herrero-Barbudo, C.; Blanco-Navarro, I.

Procyanidin Effects on Adipocyte-Related Pathologies
pp. 543-550(8)
Authors: Pinent, Montse; Bladé, Cinta; Salvadó, M.; Blay, Mayte; Pujadas, Gerard; Fernández-Larrea, Juan; Arola, Lluís; Ardévol, Anna

Shigella as a Foodborne Pathogen and Current Methods for Detection in Food
pp. 551-567(17)
Authors: Warren, B.; Parish, M.; Schneider, K.

Membrane Technology in Degumming, Dewaxing, Deacidifying, and Decolorizing Edible Oils
pp. 569-592(24)
Authors: Manjula, S.; Subramanian, R.