Glycosaminoglycans from Animal Tissue Foods and Gut Health

By Cilla Antonio  

Food Reviews International, Vol. 29, Iss. 2, 2013-03 ,pp. : 192-200

Taylor & Francis Ltd

Access to resources Recommend Favorite

Bisphenol A (BPA) and its source in foods in Japanese markets

By Sajiki J.  

Food Additives and Contaminants, Vol. 24, Iss. 1, 2007-01 ,pp. : 103-112

Taylor & Francis Ltd

Access to resources Recommend Favorite

Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods

By Schillinger U.   Geisen R.   Holzapfel W.H.  

Trends in Food Science and Technology, Vol. 7, Iss. 5, 1996-05 ,pp. : 158-164

Elsevier

Access to resources Recommend Favorite

Prevalence, biological activity and genetic manipulation of lectins in foods

By Peumans W.J.   Van Damme E.J.M.  

Trends in Food Science and Technology, Vol. 7, Iss. 4, 1996-04 ,pp. : 132-138

Elsevier

Access to resources Recommend Favorite

Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies

By Fardet Anthony   Chardigny Jean-Michel  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 6, 2013-01 ,pp. : 535-590

Taylor & Francis Ltd

Access to resources Recommend Favorite