Current Nutrition & Food Science

When Does Food Refusal Require Professional Intervention?
pp. 160-171(12)
Authors: Dovey, Terence M.; Farrow, Claire V.; Martin, Clarissa I.; Isherwood, Elaine; Halford, Jason C.G.

The Sour Taste-Modifying Protein (Miraculin), Tyrosinase Inhibitors and Antioxidants from Synsepalum dulcificum
pp. 172-179(8)
Authors: Chen, Chung-Yi; Wu, Pei-Yu; Huang, Tsi-Shu; Lin, Chen-Wu; Li, Yi-Chi; Chou, Ruey-Hwang; Chang, Hsueh-Wei; Wang, Hui-Min

Gut Flora in Intestinal and Extraintestinal Diseases: A General Overview and the Effects of Artificial Nutrition
pp. 180-192(13)
Authors: Santarpia, L.; Contaldo, F.

Nutrition and Bone Health: Its Relationship to Osteoporosis
pp. 193-203(11)
Authors: Diaz-Curiel, Manuel; Alvarez, Jesus M.; Morales, Rosa Serrano; Martin, Eva Diaz

Why Is an Aged Whiskey Highly Valued?
pp. 204-208(5)
Authors: Aoshima, Hitoshi; Hossain, Sheikh J.; Koda, Hirofumi; Kiso, Yoshinobu

Lipid Oxidation in Functional Dairy Products
pp. 209-216(8)
Authors: Garcia-Martinez, M. C.; Marquez-Ruiz, Gloria

Beneficial Effects of Azuki Bean (Vigna angularis) Extract: Anti-Oxidant, Anti-Hypertension, and Treatment for Renal Damage
pp. 217-222(6)
Authors: Sato, Shin; Mukai, Yuuka; Yamate, Jyoji

Is there a way to Cope with the Overload of Nutritional and Health Information?
pp. 223-224(2)
Author: Zall, Robert R.