An international vision of nutritional science

Keith N. Frayn

doi:10.1017/S000711459800169X

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'

Crossref Citations

This article has been cited by the following publications. This list is generated based on data provided by Crossref.

ARAI, Soichi OSAWA, Toshihiko OHIGASHI, Hajime YOSHIKAWA, Masaaki KAMINOGAWA, Shuichi WATANABE, Michiko OGAWA, Tadashi OKUBO, Kazuyoshi WATANABE, Shaw NISHINO, Hoyoku SHINOHARA, Kazuki ESASHI, Takatoshi and HIRAHARA, Tsuneo 2001. A Mainstay of Functional Food Science in Japan—History, Present Status, and Future Outlook. Bioscience, Biotechnology, and Biochemistry, Vol. 65, Issue. 1, p. 1.

Koutelidakis, Antonios E. Rallidis, Loukianos Koniari, Katerina Panagiotakos, Demosthenes Komaitis, Michael Zampelas, Antonis Anastasiou-Nana, Maria and Kapsokefalou, Maria 2014. Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease. European Journal of Nutrition, Vol. 53, Issue. 2, p. 479.

Wambui, Joseph M. Karuri, Edward G. and Wanyoike, Margaret M. M. 2017. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. International Journal of Food Science, Vol. 2017, Issue. , p. 1.

Article contents

An international vision of nutritional science

Abstract

Save article to Kindle

Save article to Dropbox

Save article to Google Drive

Reply to: Submit a response

Your details

You have entered the maximum number of contributors

Conflicting interests