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David M. Klurfeld. (2022) The whole food beef matrix is more than the sum of its parts. Critical Reviews in Food Science and Nutrition 0:0, pages 1-9.
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Hao Ouyang, Kieran N. Kilcawley, Song Miao, Mark Fenelon, Alan Kelly & Jeremiah J. Sheehan. (2022) Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review. Critical Reviews in Food Science and Nutrition 62:16, pages 4342-4355.
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Maneesha S. Mohan, Tom F. O’Callaghan, Phil Kelly & Sean A. Hogan. (2021) Milk fat: opportunities, challenges and innovation. Critical Reviews in Food Science and Nutrition 61:14, pages 2411-2443.
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Chao Yang, Xiangling Shi, Hui Xia, Xian Yang, Hechun Liu, Da Pan & Guiju Sun. (2020) The Evidence and Controversy Between Dietary Calcium Intake and Calcium Supplementation and the Risk of Cardiovascular Disease: A Systematic Review and Meta-Analysis of Cohort Studies and Randomized Controlled Trials. Journal of the American College of Nutrition 39:4, pages 352-370.
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Anthony Fardet, Didier Dupont, Laurie-Eve Rioux & Sylvie L. Turgeon. (2019) Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Critical Reviews in Food Science and Nutrition 59:13, pages 1987-2010.
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