Reply to: Comments on "Meat Intake and Risk of Gastric and Esophageal Adenocarcinoma in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Study". [PDF]
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Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism. [PDF]
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Fried food consumption and the risk of pancreatic cancer: A large prospective multicenter study. [PDF]
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Application of cooked meat codes to improve the validity of nutrient content estimation in a recipe-based food ingredient database. [PDF]
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Influence of Cook Method and Degree of Doneness on Aromatic Volatiles in Flap and Skirt Steaks
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Office of Degree Authorization out of state schools
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Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken. [PDF]
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Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat. [PDF]
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Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review. [PDF]
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