Critical Reviews in Food Science and Nutrition

Fructo-oligosaccharides: Production, Purification and Potential Applications
pp. 1475-1490(16)
Authors: Bali, Vandana; Panesar, Parmjit S.; Bera, Manab B.; Panesar, Reeba

Structural and Functional Analysis of Various Globulin Proteins from Soy Seed
pp. 1491-1502(12)
Authors: Singh, Amandeep; Meena, Megha; Kumar, Dhiraj; Dubey, Ashok K.; Hassan, Md. Imtaiyaz

Fruit-based Natural Antioxidants in Meat and Meat Products: A Review
pp. 1503-1513(11)
Authors: Ahmad, S. R.; Gokulakrishnan, P.; Giriprasad, R.; Yatoo, M. A.

Xylitol: A Review on Bioproduction, Application, Health Benefits, and Related Safety Issues
pp. 1514-1528(15)
Authors: Ur-Rehman, Salim; Mushtaq, Zarina; Zahoor, Tahir; Jamil, Amir; Murtaza, Mian Anjum

Selection Criteria for Water Disinfection Techniques in Agricultural Practices
pp. 1529-1551(23)
Authors: Haute, Sam van; Sampers, Imca; Jacxsens, Liesbeth; Uyttendaele, Mieke

Nutrition and Health Claims as Marketing Tools
pp. 1552-1560(9)
Authors: J. van buul, Vincent; Brouns, Fred J. P. H.

Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge
pp. 1561-1574(14)
Authors: Gorissen, Lara; Leroy, Frédéric; De Vuyst, Luc; De Smet, Stefaan; Raes, Katleen

Enhancement of Attributes of Cereals by Germination and Fermentation: A Review
pp. 1575-1589(15)
Authors: Singh, A. k.; Rehal, Jagbir; Kaur, Amarjeet; Jyot, Gagan

A Critical Review about Human Exposure to Polychlorinated Dibenzo-p-Dioxins (PCDDs), Polychlorinated Dibenzofurans (PCDFs) and Polychlorinated Biphenyls (PCBs) through Foods
pp. 1590-1617(28)
Authors: Fernández-González, R.; Yebra-Pimentel, I.; Martínez-Carballo, E.; Simal-Gándara, J.

Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years
pp. 1618-1631(14)
Authors: Ruiz-Samblás, C.; González-Casado, A.; Cuadros-Rodríguez, L.

Editorial Retraction
pp. 1632-1632(1)