Critical Reviews in Food Science and Nutrition

Hydrocolloid Gel Particles: Formation, Characterization, and Application
pp. 361-377(17)
Authors: Burey, P.; Bhandari, B. R.; Howes, T.; Gidley, M. J.

Review of the Dietary Reference Intake for Calcium: Where Do We Go From Here?
pp. 378-384(7)
Authors: Meacham, Susan; Grayscott, Darlene; Chen, Jau-Jiin; Bergman, Christine

Sucrose and Behavioral Problems
pp. 385-401(17)
Author: Benton, David

Advances in Dietary Enrichment with N-3 Fatty Acids
pp. 402-410(9)
Author: Moghadasian, Mohammed

Application of ISO 22000 and Failure Mode and Effect Analysis (FMEA) for Industrial Processing of Salmon: A Case Study
pp. 411-429(19)
Authors: Arvanitoyannis, Ioannis; Varzakas, Theodoros

Antioxidant Activity of Proteins and Peptides
pp. 430-441(12)
Authors: Elias, Ryan; Kellerby, Sarah; Decker, Eric

Impact of Irradiation on the Safety and Quality of Poultry and Meat Products: A Review
pp. 442-457(16)
Authors: O'bryan, Corliss; Crandall, Philip; Ricke, Steven; Olson, Dennis

Exploring the Mechanisms behind S-Adenosylmethionine (SAMe) in the Treatment of Osteoarthritis
pp. 458-463(6)
Author: Hosea Blewett, Heather

A Perception on Health Benefits of Coffee
pp. 464-486(23)
Authors: George, Sunitha Elizabeth; Ramalakshmi, Kulathooran; Mohan Rao, Lingamallu