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Critical Reviews in Food Science and Nutrition, Volume 49 Issue 3 2009

2008 Impact Factor: 4.154 (© 2009 Thomson Reuters, Journal Citation Reports®)
Ranked first in Food Science & Technology!
ISSN: 1549-7852 (electronic) 1040-8398 (paper)
Publication Frequency: 10 issues per year
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Original Articles
Lactoferrin and Cancer Disease Prevention
Lígia Rodrigues;  José Teixeira;  Fernando Schmitt;  Marie Paulsson; Helena Lindmark Månsson
Pages 203 – 217
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Chemistry and Health of Olive Oil Phenolics
Sara Cicerale;  Xavier A. Conlan;  Andrew J. Sinclair; Russell S. J. Keast
Pages 218 – 236
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Physiology and Genetics of Listeria Monocytogenes Survival and Growth at Cold Temperatures
Yvonne C. Chan; Martin Wiedmann
Pages 237 – 253
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Baobab Food Products: A Review on their Composition and Nutritional Value
F. J. Chadare;  A. R. Linnemann;  J. D. Hounhouigan;  M. J. R. Nout; M. A. J. S. Van Boekel
Pages 254 – 274
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Investigation of the Presence of Inorganic Micro- and Nanosized Contaminants in Bread and Biscuits by Environmental Scanning Electron Microscopy
Antonietta M. Gatti;  Daniela Tossini;  Andrea Gambarelli;  Stefano Montanari; Federico Capitani
Pages 275 – 282
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Food Ellagitannins–Occurrence, Effects of Processing and Storage
Emre Bakkalbaşi;  Özay Menteş; Nevzat Artik
Pages 283 – 298
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