Critical Reviews in Food Science and Nutrition

Applications of Artificial Neural Networks (ANNs) in Food Science
pp. 113-126(14)
Authors: Huang, Yiqun; Kangas, Lars; Rasco, Barbara

Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies
pp. 127-143(17)
Authors: L'Hocine, Lamia; Boye, Joyce

A New Approach to Saffron Aroma
pp. 145-159(15)
Authors: Carmona, M.; Zalacain, A.; Salinas, M. R.; Alonso, G. L.

Processing Effects for Safety and Quality in Some Non-Predominant Food Technologies
pp. 161-173(13)
Author: Ortega-Rivas, Enrique

A Study of Antioxidant Properties of Some Varieties of Grapes (Vitis vinifera L.)
pp. 175-185(11)
Authors: Kedage, Vinayak; Tilak, Jai; Dixit, Ghanasham; Devasagayam, Thomas; Mhatre, Minal