Critical Reviews in Food Science and Nutrition

The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains
pp. 837-849(13)
Authors: Ragaee, Sanaa; Seetharaman, Koushik; Abdel-Aal, El-Sayed M.

Advances of Research on Glycinin and β-Conglycinin: A Review of Two Major Soybean Allergenic Proteins
pp. 850-862(13)
Authors: Wang, Tao; Qin, Gui-Xin; Sun, Ze-Wei; Zhao, Yuan

Technology for the Manufacture of Diabetic Rosogolla
pp. 863-868(6)
Authors: Chavan, R. S.; Prajapati, P. S.; Chavan, S. R.; Jana, A.

Stabilizers: Indispensable Substances in Dairy Products of High Rheology
pp. 869-879(11)
Authors: Tasneem, Madiha; Siddique, Farzana; Ahmad, Asif; Farooq, Umar

The Role of Underutilized Fruits in Nutritional and Economic Security of Tribals: A Review
pp. 880-890(11)
Authors: Nandal, Urvashi; Bhardwaj, Raju Lal

Exopolysaccharides from Sourdough Lactic Acid Bacteria
pp. 891-901(11)
Authors: Galle, Sandra; Arendt, Elke K.

A Review on the Relationship Between Food Structure, Processing, and Bioavailability
pp. 902-909(8)
Author: Sensoy, Ilkay

Meta-Review of Protein Network Regulating Obesity Between Validated Obesity Candidate Genes in the White Adipose Tissue of High-Fat Diet-Induced Obese C57BL/6J Mice
pp. 910-923(14)
Authors: Kim, Eunjung; Kim, Eun Jung; Seo, Seung-Won; Hur, Cheol-Goo; McGregor, Robin A; Choi, Myung-Sook

Analysis of Low Molecular Weight Metabolites in Tea Using Mass Spectrometry-Based Analytical Methods
pp. 924-937(14)
Authors: Fraser, Karl; Harrison, Scott J.; Lane, Geoff A.; Otter, Don E.; Hemar, Yacine; Quek, Siew-Young; Rasmussen, Susanne

Immune System Stimulation by Probiotic Microorganisms
pp. 938-956(19)
Authors: Ashraf, Rabia; Shah, Nagendra P.

Multiple Functional Ingredient Approach in Formulating Dietary Supplement for Management of Diabetes: A Review
pp. 957-973(17)
Authors: Pawar, Kanika; Thompkinson, Dilip Kumar