Critical reviews in food science and nutrition

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1. 2023

   • Jg. (2023): FODMAP reduction strategies for nutritionally valuable baking products: current state and future challenges

     S. 1

     Schmidt, Marcus; Raczyk, Marianna
2. 2021

   • Jg. (2021): Human health risk–benefit assessment of fish and other seafood: a scoping review

     Thomsen, Sofie Theresa; Assunção, Ricardo; Afonso, Cláudia; Boué, Géraldine; Cardoso, Carlos; Cubadda, Francesco; Garre, Alberto; Kruisselbrink, Johannes W.; Mantovani, Alberto; Pitter, János G.; Poulsen, Morten; Verhagen, Hans; Ververis, Ermolaos; van der Voet, Hilko; Watzl, Bernhard; Pires, Sara M.
3. 2020

   • Jg. (2020): Cereal beta-glucans: an underutilized health endorsing food ingredient

     Schmidt, Marcus
4. 2019

   • Jg. 60 (2020): The life and times of yeasts in traditional food fermentations

     S. 3103

     Tofalo, Rosanna; Fusco, Vincenzina; Böhnlein, Christina; Kabisch, Jan; Logrieco, Antonio F.; Habermann, Diana; Cho, Gyu-Sung; Benomar, Nabil; Abriouel, Hikmate; Schmidt-Heydt, Markus; Neve, Horst; Bockelmann, Wilhelm; Franz, Charles M. A. P.
5. 2017

   • Jg. 58 (2018): The effects of food essential oils on cardiovascular diseases: A review

     S. 1688

     Saljoughian, Sania; Roohinejad, Shahin; Bekhit, Alaa El-Din A.; Greiner, Ralf; Omidizadeh, Alireza; Nikmaram, Nooshin; Khaneghah, Amin Mousavi
6. 2015

   • Jg. 55: Applicability and feasibility of systematic review for performing evidence-based risk assessment in food and feed safety

     S. 1026

     Aiassa, E.; Higgins, J. P. T.; Frampton, G. K.; Greiner, M.; Afonso, A.; Amzal, B.; Deeks, J.; Dorne, J. L.; Glanville, J.; Lövei, G. L.; Nienstedt, K.; O'Connor, A. M.; Pullin, A. S.; Rajić, A.; Verloo, D.

   • Jg. 57 (2017): Performance of Antioxidative Compounds under Frying Conditions. A Review

     S. 1539

     Aladedunye, F.; Przybylski, R.; Matthäus, Bertrand
7. 1988

   • Jg. 26: Radiation preservation of foods of plant origin. Part VI. Mushrooms, tomatoes, minor fruits and vegetables, dried fruits, and nuts

     S. 313

     Thomas, P.; Diehl, J.F
8. 1984

   • Jg. 21: Radiation preservation of foods of plant origin. Part 2. onions and other bulb crops

     S. 95

     Thomas, P.; Diehl, J.F