Current Nutrition & Food Science,volume 9,issue 3  (01-2013)

Period of time： 2013年3期

Publisher： Bentham Science Publishers

Founded in： 2005

Total resources： 53

E-ISSN： 2212-3881|9|3

ISSN： 1573-4013

Subject： TS Light industry ,Handicrafts

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Current Nutrition & Food Science,volume 9,issue 3

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Recent Applications of Cyclodextrins as Food Additives and in Food Processing

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 167-179

Bentham Science Publishers

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Study About the Knowledge and Attitudes of the Portuguese Population About Food Fibres

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 180-188

Bentham Science Publishers

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Spirulina paltensis: Food and Function

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 189-193

Bentham Science Publishers

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Probiotic Beverage with Soy Isoflavone Consumption for Breast Cancer Prevention: A Case-control Study

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 194-200

Bentham Science Publishers

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The Antimicrobial Activity of Black Sour Cherry (Prunus cerasus L.) Extracts: I. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram-Negative Bacteria and C. albicans in Culture

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 201-216

Bentham Science Publishers

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The Antimicrobial Activity of Red Sour Cherry (Prunus cerasus L.) Extracts: II. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram-Negative Bacteria and C. albicans in Culture

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 217-232

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The Antimicrobial Activity and MICs of Black/Red Sour Cherry (Prunus cerasus L.) Extracts: III. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram-Negative Bacteria and C. albicans in Culture

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 233-248

Bentham Science Publishers

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Comparative Phenolic Contents and Antioxidant Activities of Myristica and Pimenta Extracts

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 249-253

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Simple Method for Reduction of Fluoride Concentration in Tea Infusions

Current Nutrition & Food Science,volume 9,issue 3 , Vol. 9, Iss. 3, 2013-08 , pp. 254-258

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Total 9 item(s)