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| Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts | |
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| Antimicrobial properties of chitosan and mode of action: A state of the art review | |
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| A dynamic approach to predicting bacterial growth in food | |
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| Bioelectrical impedance analysis?part I: review of principles and methods | |
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| Fat deposition, fatty acid composition and meat quality: A review | |
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| ESPEN guidelines on nutrition in cancer patients | |
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| Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review | |
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| Cachexia: A new definition | |
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| Modeling and optimization I: Usability of response surface methodology | |
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| Exposure based waiving: The application of the toxicological threshold of concern (TTC) to inhalation exposure for aerosol ingredients in consumer products | |
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| ESPEN guideline on clinical nutrition in the intensive care unit | |
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| DIETARY FLAVONOIDS: Bioavailability, Metabolic Effects, and Safety | |
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| Applications of spray-drying in microencapsulation of food ingredients: An overview | |
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| Criteria for the Research Institute for Fragrance Materials, Inc. (RIFM) safety evaluation process for fragrance ingredients | |
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| Bioelectrical impedance analysis—part II: utilization in clinical practice | |
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