Advances in Food and Nutrition Research

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

1. Soy protein in infant formula

Dominque Turck

2. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties

Lillian Abugoch James

3. Gossypol

Xi Wang

4. Protein Haze Formation and Control in Wine

Elizabeth Waters

5. Traditional Balsamic Vinegar

Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri

6. Chemical Approaches to the Assessment of Cheese Quality

Luis E Rodriguez-Saona

7. 3D Molecular Similarity – Applications in Food Chemistry

Karina Martínez-Mayorga

8. 3D Molecular Similarity – Applications in Food Chemistry

Jose L. Medina-Franco

9. Clostridium difficile – Its Potential as a Source of Foodborne Disease

Maja Rupnik