Current Nutrition & Food Science

Maria L.M.F. Estevinho
Campus de Santa Apolónia
Bragança
Portugal

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Are Catechins, Polyphenols in Tea, Good for Your Health?

Volume:4   Issue: 4
Pp: 231-239
Hitoshi Aoshima
DOI: 10.2174/157340108786263694

Bioavailability of Non-Provitamin A Carotenoids

Volume:4   Issue: 4
Pp: 240-258
Torsten Bohn
DOI: 10.2174/157340108786263685

Soy Phytoestrogens and Breast Cancer Chemoprevention: Molecular Mechanisms

Volume:4   Issue: 4
Pp: 259-264
Samir Satih, Nadege Rabiau, Yves-Jean Bignon and Dominique J. Bernard-Gallon
DOI: 10.2174/157340108786263658

Dietary Approaches and Alternative Therapies for Polycystic Ovary Syndrome

Volume:4   Issue: 4
Pp: 265-281
Michael Lydic and Vijaya Juturu
DOI: 10.2174/157340108786263711

Salt: A Review of its Role in Food Science and Public Health

Volume:4   Issue: 4
Pp: 290-297
Edel Durack, Mercedes Alonso-Gomez and Martin G. Wilkinson
DOI: 10.2174/157340108786263702

Overview and Developments Regarding Functional Foods and Beverages

Volume:4   Issue: 4
Pp: 298-304
Raquel de Pinho Ferreira Guine and Maria Joao Reis Lima
DOI: 10.2174/157340108786263720

Chemistry and Biological Properties of Human Milk

Volume:4   Issue: 4
Pp: 305-320
Mingruo Guo and Gregory M. Hendricks
DOI: 10.2174/157340108786263667