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Publicaciones en la fuente CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Tipo Año Título Fuente
Revisión2024The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterialsCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión2023In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión2023The potential modulation of gut microbiota and oxidative stress by dietary carotenoid pigmentsCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión2022A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needsCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión2014Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging ProcessCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión2011Polyphenols and Human Health: A ProspectusCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión2008Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidenceCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión1998The thiobarbituric acid (TBA) reaction in foods: A reviewCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION