Critical Reviews in Food Science and Nutrition

Banana Cultivars, Cultivation Practices, and Physicochemical Properties
pp. 113-135(23)
Authors: Arvanitoyannis, I. S.; Mavromatis, A.

What is Next for the Dietary Reference Intakes for Bone Metabolism Related Nutrients Beyond Calcium: Phosphorus, Magnesium, Vitamin D, and Fluoride?
pp. 136-144(9)
Authors: Bergman, Christine; Gray-Scott, Darlene; Chen, Jau-Jiin; Meacham, Susan

Definition of the Mediterranean Diet Based on Bioactive Compounds
pp. 145-152(8)
Authors: Saura-Calixto, Fulgencio; Goni, Isabel

Application of Advanced Instrumental Methods for Yogurt Analysis
pp. 153-163(11)
Authors: Mortazavian, Amir; Rezaei, Karamatollah; Sohrabvandi, Sara

Health Risks of Genetically Modified Foods
pp. 164-175(12)
Authors: Dona, Artemis; Arvanitoyannis, Ioannis

A Comparative Presentation of Implementation of ISO 22000 Versus HACCP and FMEA in a Small Size Greek Factory Producing Smoked Trout: A Case Study
pp. 176-201(26)
Authors: Arvanitoyannis, Ioannis; Palaiokostas, Christos; Panagiotaki, Panagiota