1. "The safety of sodium reduction in the food supply: A cross-discipline balancing act"—Workshop proceedings. Issue 10 (3rd July 2018) Authors: Taylor, Christine; Doyle, Michael; Webb, Densie Journal: Critical reviews in food science and nutrition Issue: Volume 58:Issue 10(2018) Page Start: 1650 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. (Electro)Sensing of Phenicol Antibiotics—A Review. Issue 14 (25th October 2016) Authors: Pilehvar, Sanaz; Gielkens, Kristoffer; Trashin, Stanislav A.; Dardenne, Freddy; Blust, Ronny; De Wael, Karolien Journal: Critical reviews in food science and nutrition Issue: Volume 56:Issue 14(2016) Page Start: 2416 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 100% citrus juice: Nutritional contribution, dietary benefits, and association with anthropometric measures. Issue 1 (2nd January 2017) Authors: Rampersaud, Gail C.; Valim, M. Filomena Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 1(2017) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 2, 5-diketopiperazines in food and beverages: Taste and bioactivity. Issue 4 (4th March 2017) Authors: Borthwick, Alan D.; Da Costa, Neil C. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 4(2017) Page Start: 718 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 200 surefire ways to eat well & feel better. (2014) Authors: Rodriguez, Judith C Record Type: Book Extent: 1 online resource, color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 21st century toolkit for optimizing population health through precision nutrition. Issue 17 (22nd November 2018) Authors: O'Sullivan, Aifric; Henrick, Bethany; Dixon, Bonnie; Barile, Daniela; Zivkovic, Angela; Smilowitz, Jennifer; Lemay, Danielle; Martin, William; German, J. Bruce; Schaefer, Sara Elizabeth Journal: Critical reviews in food science and nutrition Issue: Volume 58:Issue 17(2018) Page Start: 3004 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 3-MCPD: A Worldwide Problem of Food Chemistry. Issue 14 (25th October 2016) Authors: Jędrkiewicz, Renata; Kupska, Magdalena; Głowacz, Agnieszka; Gromadzka, Justyna; Namieśnik, Jacek Journal: Critical reviews in food science and nutrition Issue: Volume 56:Issue 14(2016) Page Start: 2268 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 3D food printing: Applications of plant-based materials in extrusion-based food printing. Issue 26 (12th September 2022) Authors: Wang, Mingshuang; Li, Dongnan; Zang, Zhihuan; Sun, Xiyun; Tan, Hui; Si, Xu; Tian, Jinlong; Teng, Wei; Wang, Jiaxin; Liang, Qi; Bao, Yiwen; Li, Bin; Liu, Ruihai Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 26(2022) Page Start: 7184 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 3D food printing: main components selection by considering rheological properties. Issue 14 (6th August 2019) Authors: Jiang, Hao; Zheng, Luyao; Zou, Yanhui; Tong, Zhaobin; Han, Shiyao; Wang, Shaojin Journal: Critical reviews in food science and nutrition Issue: Volume 59:Issue 14(2019) Page Start: 2335 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. 3D Printing of cultured meat products. Issue 1 (2nd January 2022) Authors: K. Handral, Harish; Hua Tay, Shi; Wan Chan, Weng; Choudhury, Deepak Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 1(2022) Page Start: 272 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗