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 nutritionistsPeer-reviewed articles by a panel of respected scientistsThe go-to series since 1948

1. Metabolomics in Food Science

Juan Manuel Cevallos-Cevallos and Jose Ignacio Reyes-De-Corcuera

2. Implications of Light Energy on Food Quality and Packaging Selection

Susan E. Duncan and Hao-Hsun Chang

3. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants

Sona Skrovankova, Ladislava Misurcova and Ludmila Machu

4. Fatty Acid Profile of Unconventional Oil Seeds

Latha Sabikhi and Sathish Kumar M. H.

5. Modern Approaches in Probiotics Research to Control Foodborne Pathogens

Mary Anne Roshni Amalaradjou and Arun K. Bhunia

6. Bacteriophages for Detection and Control of Bacterial Pathogens in Food and Food-Processing Environment

Lubov Y. Brovko, Hany Anany, and Mansel W. Griffiths

7. Carbon Dioxide and Ethanol Release from Champagne Glasses, Under Standard Tasting Conditions