Critical Reviews in Food Science and Nutrition, Volume 54, Issue 5 (2014)

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Critical Reviews in Food Science and Nutrition, Volume 54, Issue 5 (2014)

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Original Articles

Article
The Relationship Between Iron Status and Adiposity in Women from Developing Countries: A Review
Olaide Ruth Aderibigbe, Pedro T. Pisa, Hester H. Vorster & Salome H. Kruger
Pages: 553-560
Published online: 21 Nov 2013
AbstractforThe Relationship Between Iron Status and Adiposity in Women from Developing Countries: A Review | Full Text | References | PDF (96.5 KB)
  • 636 Views
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Article
A Critical Review on Carotenoid Research in Sri Lankan Context and Its Outcomes
A. M. B. Priyadarshani & E. R. Jansz
Pages: 561-571
Published online: 21 Nov 2013
AbstractforA Critical Review on Carotenoid Research in Sri Lankan Context and Its Outcomes | Full Text | References | PDF (129 KB)
  • 361 Views
  • 12 CrossRef citations
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Article
Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature
Katie Lane, Emma Derbyshire, Weili Li & Charles Brennan
Pages: 572-579
Published online: 21 Nov 2013
AbstractforBioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature | Full Text | References | PDF (145 KB)
  • 5980 Views
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Article
Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview
Imran Hayat, Asif Ahmad, Tariq Masud, Anwaar Ahmed & Shaukat Bashir
Pages: 580-592
Published online: 21 Nov 2013
AbstractforNutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview | Full Text | References | PDF (200.2 KB)
  • 4707 Views
  • 211 CrossRef citations
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Article
Mediterranean Diet and Cardiovascular Risk Factors: A Systematic Review
Giuseppe Grosso, Antonio Mistretta, Alessandro Frigiola, Salvatore Gruttadauria, Antonio Biondi, Francesco Basile, Paola Vitaglione, Nicolantonio D’Orazio & Fabio Galvano
Pages: 593-610
Published online: 21 Nov 2013
AbstractforMediterranean Diet and Cardiovascular Risk Factors: A Systematic Review | Full Text | References | PDF (141.3 KB)
  • 3059 Views
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Article
Proteins in Olive Fruit and Oil
Cristina Montealegre, Clara Esteve, Maria Concepción García, Carmen García-Ruiz & Maria Luisa Marina
Pages: 611-624
Published online: 21 Nov 2013
AbstractforProteins in Olive Fruit and Oil | Full Text | References | PDF (375.9 KB)
  • 1049 Views
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REVIEW ARTICLE

Article
Plant Essential Oils as Active Antimicrobial Agents
Yi Xin Seow, Chia Rou Yeo, Hui Ling Chung & Hyun-Gyun Yuk
Pages: 625-644
Published online: 21 Nov 2013
AbstractforPlant Essential Oils as Active Antimicrobial Agents | Full Text | References | PDF (179.9 KB)
  • 5435 Views
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Original Articles

Article
Monitoring the Quality of Perishable Foods: Opportunities for Intelligent Packaging
Jenneke K. Heising, Matthijs Dekker, Paul V. Bartels & M. A. J. S. (Tiny) Van Boekel
Pages: 645-654
Published online: 21 Nov 2013
AbstractforMonitoring the Quality of Perishable Foods: Opportunities for Intelligent Packaging | Full Text | References | PDF (379.6 KB)
  • 3381 Views
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Article
Antidiabetic Potential of Commonly Consumed Legumes: A Review
Poonam Singhal, Geetanjali Kaushik & Pulkit Mathur
Pages: 655-672
Published online: 21 Nov 2013
AbstractforAntidiabetic Potential of Commonly Consumed Legumes: A Review | Full Text | References | PDF (164.4 KB)
  • 1599 Views
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Article
Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review
Fernande G. Honfo, Noel Akissoe, Anita R. Linnemann, Mohamed Soumanou & Martinus A. J. S. Van Boekel
Pages: 673-686
Published online: 21 Nov 2013
AbstractforNutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review | Full Text | References | PDF (167.3 KB)
  • 3212 Views
  • 55 CrossRef citations
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Article
Issues Related to the Use of Blood in Food and Animal Feed
Jack A. Ofori & Yun-Hwa P. Hsieh
Pages: 687-697
Published online: 21 Nov 2013
AbstractforIssues Related to the Use of Blood in Food and Animal Feed | Full Text | References | PDF (115.3 KB)
  • 1122 Views
  • 47 CrossRef citations
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