Current Nutrition & Food Science

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


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When Does Food Refusal Require Professional Intervention?

Volume:5   Issue: 3
Pp: 160-171
Terence M. Dovey, Claire V. Farrow, Clarissa I. Martin, Elaine Isherwood and Jason C.G. Halford
DOI: 10.2174/157340109789007162

The Sour Taste-Modifying Protein (Miraculin), Tyrosinase Inhibitors and Antioxidants from Synsepalum dulcificum

Volume:5   Issue: 3
Pp: 172-179
Chung-Yi Chen, Pei-Yu Wu, Tsi-Shu Huang, Chen-Wu Lin, Yi-Chi Li, Ruey-Hwang Chou, Hsueh-Wei Chang and Hui-Min Wang
DOI: 10.2174/157340109789007108

Nutrition and Bone Health: Its Relationship to Osteoporosis

Volume:5   Issue: 3
Pp: 193-203
Manuel Diaz-Curiel, Jesus Moro Alvarez, Rosa Serrano Morales and Eva Diaz Martin
DOI: 10.2174/157340109789007126

Why Is an Aged Whiskey Highly Valued?

Volume:5   Issue: 3
Pp: 204-208
Hitoshi Aoshima, Sheikh Julfikar Hossain, Hirofumi Koda and Yoshinobu Kiso
DOI: 10.2174/157340109789007090

Lipid Oxidation in Functional Dairy Products

Volume:5   Issue: 3
Pp: 209-216
M. Carmen Garcia-Martinez and Gloria Marquez-Ruiz
DOI: 10.2174/157340109789007153