2081. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Issue 24 (29th August 2022) Authors: Wu, Shaozong; Cronin, Kevin; Fitzpatrick, John; Miao, Song Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 24(2022) Page Start: 6664 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2082. Ursolic acid, a potential anticancer compound for breast cancer therapy. Issue 4 (4th March 2018) Authors: Yin, Ran; Li, Tong; Tian, Jing Xin; Xi, Pan; Liu, Rui Hai Journal: Critical reviews in food science and nutrition Issue: Volume 58:Issue 4(2018) Page Start: 568 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2083. Use of Cymbopogon citratus essential oil in food preservation: Recent advances and future perspectives. Issue 12 (13th August 2017) Authors: Ekpenyong, Christopher E.; Akpan, Ernest E. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 12(2017) Page Start: 2541 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2084. Use of encapsulated bacteriophages to enhance farm to fork food safety. Issue 13 (2nd September 2017) Authors: Hussain, Malik A.; Liu, Huan; Wang, Qi; Zhong, Fang; Guo, Qian; Balamurugan, Sampathkumar Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 13(2017) Page Start: 2801 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2085. Use of encapsulated bacteriophages to enhance farm to fork food safety. Issue 13 (2nd September 2017) Authors: Hussain, Malik A.; Liu, Huan; Wang, Qi; Zhong, Fang; Guo, Qian; Balamurugan, Sampathkumar Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 13(2017) Page Start: 2801 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2086. Use of gases in dairy manufacturing: A review. Issue 15 (13th October 2018) Authors: Adhikari, Bhaskar Mani; Truong, Tuyen; Bansal, Nidhi; Bhandari, Bhesh Journal: Critical reviews in food science and nutrition Issue: Volume 58:Issue 15(2018) Page Start: 2557 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2087. Use of hydrocolloids as cryoprotectant for frozen foods. Issue 3 (11th February 2018) Authors: Maity, Tanushree; Saxena, Alok; Raju, P. S. Journal: Critical reviews in food science and nutrition Issue: Volume 58:Issue 3(2018) Page Start: 420 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2088. Use of intelligent applications to reduce household food waste. Issue 6 (25th March 2020) Authors: Liegeard, Julie; Manning, Louise Journal: Critical reviews in food science and nutrition Issue: Volume 60:Issue 6(2020) Page Start: 1048 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2089. Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity. Issue 10 (31st May 2019) Authors: Chiocchetti, Gabriela Matuoka; Jadán-Piedra, Carlos; Monedero, Vicente; Zúñiga, Manuel; Vélez, Dinoraz; Devesa, Vicenta Journal: Critical reviews in food science and nutrition Issue: Volume 59:Issue 10(2019) Page Start: 1534 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2090. Use of natural resources from Southern Brazil as a strategy to mitigate fungal contamination. Issue 2 (19th January 2021) Authors: Badiale Furlong, Eliana; Badiale Furlong, Vitor; Kupski, Larine; Scaglioni, Priscila Tessmer; Denardi de Souza, Taiana; Christ-Ribeiro, Anelise Journal: Critical reviews in food science and nutrition Issue: Volume 61:Issue 2(2021) Page Start: 275 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗