解剖学和形态学
麻醉学
听力与言语-语言病理学
行为科学
心脏和心血管系统
细胞和组织工程学
临床神经病学
危重症监护医学
牙科,口腔外科和医学
皮肤病学
急诊医学
内分泌学和新陈代谢
肠胃学和肝脏学
老人病学和老年医学
卫生保健科学和服务
血液学
免疫学
传染病
综合和补充性医学
医学伦理学
医学信息学
医学实验室技术
医学,全科和内科
医学,法律
医学,研究和试验
神经系统科学
护理
营养学和饮食学
产科医学和妇科医学
肿瘤学
眼科学
整形外科学
耳鼻喉科学
病理学
儿科学
周围血管疾病
药理学和药剂学
生理学
基本医疗保健
精神病学
公共、环境和职业卫生
放射学,核医学和医学成像
康复学
生殖生物学
呼吸系统
风湿病学
运动科学
外科学
毒理学
热带医学
泌尿学和肾脏学
病毒学
老年医学
健康政策和服务
心理学,临床
abstract::Scientific reports have shown that iron deficiency is positively associated with adiposity. With the high prevalence of iron deficiency and obesity in developing countries and women being particularly affected, this review was carried out with the aim of elucidating the link between iron status and adiposity in women ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.594914
更新日期:2014-01-01 00:00:00
abstract::Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.605229
更新日期:2014-01-01 00:00:00
abstract::Worldwide obesity and related comorbidities are increasing, but identifying new therapeutic targets remains a challenge. A plethora of microarray studies in diet-induced obesity models has provided large datasets of obesity associated genes. In this review, we describe an approach to examine the underlying molecular n...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.619283
更新日期:2014-01-01 00:00:00
abstract::During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.623799
更新日期:2014-01-01 00:00:00
abstract::Hyperlipidemia is one of the major risk factor for the development of cardiovascular disease. Hypolipidemic nutraceuticals and functional foods help improve serum lipid profiles as reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol, while elevating high-density lipoprotein cholesterol. T...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.629354
更新日期:2014-01-01 00:00:00
abstract::In the era of nutrition, much focus has been remunerated to functional and nutraceutical foodstuffs. The health endorsing potential of such provisions is attributed to affluent phytochemistry. These dynamic constituents have functional possessions that are imperative for cereal industry. The functional and nutraceutic...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.528080
更新日期:2013-01-01 00:00:00
abstract::Plant food supplements (PFS) receive great acceptance by European consumers. However, quality and efficacy of these products remain a question of concern. The aim of this systematic review is to summarize and critically evaluate the evidence for or against the efficacy of PFS for coping inflammatory conditions by cons...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2012.682123
更新日期:2013-01-01 00:00:00
abstract::For millennia, spices have been an integral part of human diets and commerce. Recently, the widespread recognition of diet-health linkages bolsters their dietary importance. The bioactive components present in them are of considerable significance owing to their therapeutic potential against various ailments. They pro...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.571799
更新日期:2013-01-01 00:00:00
abstract::The time course of the EURRECA from 2008 to 2012, overlapped considerably with the timeframe of the process undertaken by the North American Institute of Medicine (IOM) to revise dietary reference intakes for vitamin D and calcium (published November 2010). Therefore the aims of the vitamin D-related activities in EUR...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2012.742862
更新日期:2013-01-01 00:00:00
abstract::In recent years, neural networks have turned out as a powerful method for numerous practical applications in a wide variety of disciplines. In more practical terms neural networks are one of nonlinear statistical data modeling tools. They can be used to model complex relationships between inputs and outputs or to find...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.540359
更新日期:2013-01-01 00:00:00
abstract::One of the main functions of L-arginine (ARG) is the synthesis of nitric oxide (NO). NO is an important regulator of physiological processes in the central nervous system (CNS). NO promotes optimal cerebral blood flow, consolidates memory processes, facilitates long-term potentiation, maintains sleep-wake cycles, and ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.573885
更新日期:2013-01-01 00:00:00
abstract::The objective was to review the literature related to the risk of salmonellosis from chicken consumed in private homes in Canada. The pathway of concern was retail-to-consumption at private homes due to the direct link between this pathway and public health. A qualitative review was conducted by searching Canadian gov...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.555017
更新日期:2013-01-01 00:00:00
abstract::Breast cancer, which presents the highest global incidence of all female cancers, is caused by the interaction of genetic and environmental factors. Among the latter, diet has attracted considerable attention, as it is a modifiable risk factor and thus offers an opportunity to design preventive strategies. Nevertheles...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.521600
更新日期:2013-01-01 00:00:00
abstract::High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibitin...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.526258
更新日期:2013-01-01 00:00:00
abstract::The fate of dietary DNA in the gastrointestinal tract (GIT) of animals has gained renewed interest after the commercial introduction of genetically modified organisms (GMO). Among the concerns regarding GM food, are the possible consequences of horizontal gene transfer (HGT) of recombinant dietary DNA to bacteria or a...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.499480
更新日期:2012-01-01 00:00:00
abstract::Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) are almost unanimously recognized for their health benefits, while only limited evidence of any health benefit is currently available specifically for the main precursor of these fatty acids, namely α-linolenic acid (ALA, 18:3n-3). However, both the n-3 LC-P...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.509553
更新日期:2012-01-01 00:00:00
abstract::Folate-binding protein (FBP) was discovered in cow's milk around 40 years ago. Bovine FBP belongs to a family of several folate-binding proteins. In milk, it is a soluble whey protein with the ability to sequester folate from blood plasma. Bovine FBP is a well-characterized protein in terms of amino acid sequence and ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.500499
更新日期:2012-01-01 00:00:00
abstract::Food safety is a great public concern, and outbreaks of food-borne illnesses can lead to disturbance to the society. Consequently, fast and nondestructive methods are required for sensing the safety situation of produce. As an emerging technology, hyperspectral imaging has been successfully employed in food safety ins...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.651542
更新日期:2012-01-01 00:00:00
abstract::Conjugated linoleic acid (CLA) has drawn significant attention in the last two decades for its variety of biologically beneficial effects. CLA reduces body fat, cardiovascular diseases and cancer, and modulates immune and inflammatory responses as well as improves bone mass. It has been suggested that the overall effe...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.501409
更新日期:2012-01-01 00:00:00
abstract::Ginger rhizome (Zingiber officinale Roscoe) is widely cultivated as a spice for its aromatic and pungent components. The essential oil and oleoresins from ginger are valuable products responsible for the characteristic flavor and pungency. Both are used in several food products such as soft beverages and also in many ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.505689
更新日期:2012-01-01 00:00:00
abstract::Nonstarch polysaccharides (NSPs) occur naturally in many foods. The physiochemical and biological properties of these compounds correspond to dietary fiber. Nonstarch polysaccharides show various physiological effects in the small and large intestine and therefore have important health implications for humans. The rem...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.512671
更新日期:2012-01-01 00:00:00
abstract::This review analyses the potential beneficial effects of procyanidins, the main class of flavonoids, in situations in which glucose homeostasis is disrupted. Because the disruption of glucose homeostasis can occur as a result of various causes, we critically review the effects of procyanidins based on the specific ori...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.501533
更新日期:2012-01-01 00:00:00
abstract::Nanotechnology is seeing higher propensity in various industries, including food and bioactives. New nanomaterials are constantly being developed from both natural biodegradable polymers of plant and animal origins such as polysaccharides and derivatives, peptides and proteins, lipids and fats, and biocompatible synth...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2010.494259
更新日期:2012-01-01 00:00:00
abstract::The lay press often heralds polyphenols as panacea for all sorts of diseases. The rationale is that their antioxidant activity would prevent free radical damage to macromolecules. However, basic and clinical science is showing that the reality is much more complex than this and that several issues, notably content in ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408391003698677
更新日期:2011-07-01 00:00:00
abstract::Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408391003672086
更新日期:2011-05-01 00:00:00
abstract::Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408391003605482
更新日期:2011-04-01 00:00:00
abstract::Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390903531384
更新日期:2011-02-01 00:00:00
abstract::The number of data sets available in literature regarding inactivation kinetic of microorganisms at low temperature, demonstrate an increasing attention to new technologies for food preservation at ambient temperature. Nevertheless, no reliable modeling, capable to describe complex inactivation curves, such as the one...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408390903044818
更新日期:2011-01-01 00:00:00
abstract::Microarray technology is a powerful tool for the global evaluation of gene expression profiles in tissues and for understanding many of the factors controlling the regulation of gene transcription. This technique not only provides a considerable amount of information on markers and predictive factors that may potentia...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390903044156
更新日期:2010-08-01 00:00:00
abstract::Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slo...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390802544553
更新日期:2010-06-01 00:00:00
abstract::Dried pasta represents a primary food in the diet of many populations who mainly perceive its quality in terms of cooking performances. Indeed, this and other aspects of pasta quality arise from several technological parameters starting from the usage of durum wheat semolina as raw material. In this paper, the chemica...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390802437154
更新日期:2010-05-01 00:00:00
abstract::Besides genetic and environmental factors, the breakfast meal and the frequency in which it is eaten may influence appetite control, dietary intake and composition, and chronic disease risk. Breakfast skipping may lead to up-regulation of appetite, possibly leading to weight gain over time and deleterious changes in r...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390903467373
更新日期:2010-02-01 00:00:00
abstract::The impact of study design on the results of medical research has long been an area of both substantial debate and a smaller body of empirical research. Examples come from many disciplines within clinical and public health research. Among the early major contributions in the 1970s was work by Mosteller and colleagues ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2010.526838
更新日期:2010-01-01 00:00:00
abstract::Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the developmen...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390902911108
更新日期:2009-10-01 00:00:00
abstract::There is an increasing trend both in advanced countries and many developing countries to centrally process fresh fruits and vegetables, properly packaged, for distribution and marketing. Irradiation technology proved to be effective in reducing post-harvest losses, and controlling the stored product insects and the mi...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390802067936
更新日期:2009-05-01 00:00:00
abstract::A European project called "Nanopathology" allowed to develop a new diagnostic tool through which the presence of inorganic particulate matter in pathological human tissues of the digestive tract could be shown. This unexpected evidence induced the authors to put forward the hypothesis that that sort of contamination w...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408390802064347
更新日期:2009-03-01 00:00:00
abstract::Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astri...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390701724223
更新日期:2008-10-01 00:00:00
abstract::Rice importance resides in its high consumption mainly in Asia and Africa and less in the EU. Several cultivars, both GM and non-GM, have established themselves in various regions depending mainly on the climatic and soil conditions. A high number of analytical, enzymic, and genomic analyses (instrumental) in conjunct...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390701558175
更新日期:2008-06-01 00:00:00
abstract::Evidence for the effectiveness of the enrichment of food products with n-3 fatty acids by inclusion of either plant- or fish-derived materials in the diets of chickens, turkeys, ostriches, cows, pigs, and goats has been reviewed. Both linseed oil/meal and fish products can increase the levels of total n-3 fatty acids ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390701424303
更新日期:2008-05-01 00:00:00
abstract::This paper reviews recent consumer studies evaluating comprehension of a novel form of food labeling, qualified health claims, now permitted by FDA. The joint goals of qualified health claims are to encourage firms to make accurate, science-based claims about the health benefits of their products while helping consume...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390601177704
更新日期:2008-02-01 00:00:00