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There are 36726 results for: content related to: The Case for Anthocyanin Consumption to Promote Human Health: A Review

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    In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 413–436, M. Alminger, A.-M. Aura, T. Bohn, C. Dufour, S.N. El, A. Gomes, S. Karakaya, M.C. Martínez-Cuesta, G.J. McDougall, T. Requena and C.N. Santos

    Article first published online : 21 JUN 2014, DOI: 10.1111/1541-4337.12081

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    Thermotolerant Campylobacter during Broiler Rearing: Risk Factors and Intervention

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 2, March 2015, Pages: 81–105, Joris Robyn, Geertrui Rasschaert, Frank Pasmans and Marc Heyndrickx

    Article first published online : 28 JAN 2015, DOI: 10.1111/1541-4337.12124

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    Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 1, January 2014, Pages: 34–51, Neda Nićiforović and Helena Abramovič

    Article first published online : 17 DEC 2013, DOI: 10.1111/1541-4337.12041

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    High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 578–596, Snehasis Chakraborty, Neelima Kaushik, P. Srinivasa Rao and H. N. Mishra

    Article first published online : 21 JUN 2014, DOI: 10.1111/1541-4337.12071

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    Culture-Dependent and Culture-Independent Nucleic-Acid-Based Methods Used in the Microbial Safety Assessment of Milk and Dairy Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 493–537, Vincenzina Fusco and Grazia Marina Quero

    Article first published online : 21 JUN 2014, DOI: 10.1111/1541-4337.12074

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    Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 2, March 2014, Pages: 155–171, Juana M. Carbonell-Capella, Magdalena Buniowska, Francisco J. Barba, María J. Esteve and Ana. Frígola

    Article first published online : 21 FEB 2014, DOI: 10.1111/1541-4337.12049

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    Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 4, July 2013, Pages: 381–412, Petras R. Venskutonis and Paulius Kraujalis

    Article first published online : 12 JUN 2013, DOI: 10.1111/1541-4337.12021

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    Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 627–655, Christos Soukoulis, Ian D. Fisk and Torsten Bohn

    Article first published online : 21 JUN 2014, DOI: 10.1111/1541-4337.12083

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    Recent Progress of Hyperspectral Imaging on Quality and Safety Inspection of Fruits and Vegetables: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 2, March 2015, Pages: 176–188, Yuan-Yuan Pu, Yao-Ze Feng and Da-Wen Sun

    Article first published online : 20 JAN 2015, DOI: 10.1111/1541-4337.12123

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    Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 4, July 2015, Pages: 357–386, Fan Zhu

    Article first published online : 29 APR 2015, DOI: 10.1111/1541-4337.12134

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    Bread Staling: Updating the View

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 473–492, C. Fadda, A. M. Sanguinetti, A. Del Caro, C. Collar and A. Piga

    Article first published online : 21 JUN 2014, DOI: 10.1111/1541-4337.12064

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    Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 945–977, Claire C. Berton-Carabin, Marie-Hélène Ropers and Claude Genot

    Article first published online : 19 AUG 2014, DOI: 10.1111/1541-4337.12097

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    Interactions of Foodborne Pathogens with Free-living Protozoa: Potential Consequences for Food Safety

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 924–944, Mario J.M. Vaerewijck, Julie Baré, Ellen Lambrecht, Koen Sabbe and Kurt Houf

    Article first published online : 19 AUG 2014, DOI: 10.1111/1541-4337.12100

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    Current and Recent Advanced Strategies for Combating Biofilms

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 4, July 2015, Pages: 491–509, M. Sadekuzzaman, S. Yang, M.F.R. Mizan and S.D. Ha

    Article first published online : 4 JUN 2015, DOI: 10.1111/1541-4337.12144

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    Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 2, March 2013, Pages: 183–217, Arica A. Baer, Michael J. Miller and Anna C. Dilger

    Article first published online : 11 MAR 2013, DOI: 10.1111/1541-4337.12001

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    Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 3, May 2014, Pages: 329–346, Zaigham Shahzad, Hatem Rouached and Allah Rakha

    Article first published online : 16 APR 2014, DOI: 10.1111/1541-4337.12063

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    Enteropathogenic Yersinia in the Pork Production Chain: Challenges for Control

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 6, November 2014, Pages: 1165–1191, Riikka Laukkanen-Ninios, Maria Fredriksson-Ahomaa and Hannu Korkeala

    Article first published online : 20 OCT 2014, DOI: 10.1111/1541-4337.12108

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    Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 1, January 2013, Pages: 5–23, G. Joana Gil-Chávez, José A. Villa, J. Fernando Ayala-Zavala, J. Basilio Heredia, David Sepulveda, Elhadi M. Yahia and Gustavo A. González-Aguilar

    Article first published online : 3 JAN 2013, DOI: 10.1111/1541-4337.12005

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    Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 5, September 2013, Pages: 565–597, Alaa El-Din A. Bekhit, David L. Hopkins, Fahri T. Fahri and Eric N. Ponnampalam

    Article first published online : 10 SEP 2013, DOI: 10.1111/1541-4337.12027

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    Marine Bioactive Compounds and Their Health Benefits: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 4, July 2015, Pages: 446–465, Imen Hamed, Fatih Özogul, Yesim Özogul and Joe M. Regenstein

    Article first published online : 5 MAY 2015, DOI: 10.1111/1541-4337.12136