Forum of Nutrition - Nutritional Impact of Food Processing
Latest Publications

TOTAL DOCUMENTS

(FIVE YEARS 0)

H-INDEX

(FIVE YEARS 0)

Published By S. Karger AG

9783805548489, 9783318036015

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Inhibition of Free Radical Processes by Antioxidants � Tryptophan and 5-Hydroxytryptophan

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416713 ◽

2015 ◽

pp. 288-296 ◽

Cited By ~ 1

Author(s):

Michael G. Simic ◽

Mohammed Al-Sheikhly ◽

Slobodan V. Jovanovic

Keyword(s):

Free Radical ◽

Free Radical Processes ◽

Radical Processes

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Developments and Future Trends in Post-Slaughter Handling and Packaging of Meat

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416691 ◽

2015 ◽

pp. 59-70

Author(s):

A. A. Taylor

Keyword(s):

Future Trends

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Cereals as Food: New Technological Trends and Their Nutritional Implications

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416689 ◽

2015 ◽

pp. 31-46

Author(s):

Corrado Cantarelli

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New Frontiers in the Processing and Utilization of Fish Oil

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416695 ◽

2015 ◽

pp. 96-106

Author(s):

Baldur Hjaltason

Keyword(s):

Fish Oil

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Manufactured Foods that Fulfill Guidelines

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416707 ◽

2015 ◽

pp. 232-236

Author(s):

O. Korver

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Application of �Active Packaging� Technologies for the Improvement of Shelf-Life and Nutritional Quality of Fresh and Extended Shelf-Life Foods

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416709 ◽

2015 ◽

pp. 252-259 ◽

Cited By ~ 1

Author(s):

Theodore P. Labuza ◽

William Breene

Keyword(s):

Shelf Life ◽

Nutritional Quality ◽

Active Packaging

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Attenuation of Antioxidant Enzymes in Response to Oxidative Stresses1

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416712 ◽

2015 ◽

pp. 278-287

Author(s):

Hosni M. Hassan

Keyword(s):

Antioxidant Enzymes

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Subject Index

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416717 ◽

2015 ◽

pp. 339-346

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Future Aspects of Fish Processing

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416693 ◽

2015 ◽

pp. 78-88

Author(s):

Grimur Valdimarsson

Keyword(s):

Fish Processing

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The Effect of Processing on the Content of Polycyclic Aromatic Hydrocarbons and Volatile N � Nitrosoamines in Cured and Smoked Lamb Meat

Forum of Nutrition - Nutritional Impact of Food Processing ◽

10.1159/000416702 ◽

2015 ◽

pp. 188-198

Author(s):

Gudjon Thorkelsson

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

Lamb Meat ◽

Polycyclic Aromatic

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Forum of Nutrition - Nutritional Impact of Food ProcessingLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By S. Karger AG

Inhibition of Free Radical Processes by Antioxidants � Tryptophan and 5-Hydroxytryptophan

Developments and Future Trends in Post-Slaughter Handling and Packaging of Meat

Cereals as Food: New Technological Trends and Their Nutritional Implications

New Frontiers in the Processing and Utilization of Fish Oil

Manufactured Foods that Fulfill Guidelines

Application of �Active Packaging� Technologies for the Improvement of Shelf-Life and Nutritional Quality of Fresh and Extended Shelf-Life Foods

Attenuation of Antioxidant Enzymes in Response to Oxidative Stresses1

Subject Index

Future Aspects of Fish Processing

The Effect of Processing on the Content of Polycyclic Aromatic Hydrocarbons and Volatile N � Nitrosoamines in Cured and Smoked Lamb Meat

Forum of Nutrition - Nutritional Impact of Food Processing
Latest Publications