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Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex
H. M. A. M. Dias et al.
FOOD RESEARCH INTERNATIONAL (2010)
Textural properties of alginate-pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
O. Sandoval-Castilla et al.
FOOD RESEARCH INTERNATIONAL (2010)
Factors controlling flavors binding constants to cyclodextrins and their applications in foods
G. Astray et al.
FOOD RESEARCH INTERNATIONAL (2010)
Encapsulation for preservation of functionality and targeted delivery of bioactive food components
Paul de Vos et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Alginate-Loaded Liposomes Can Protect Encapsulated Alkaline Phosphatase Functionality When Exposed to Gastric pH
Alan M. Smith et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals
Francesco Donsi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Enhancement of Plant Essential Oils' Aqueous Solubility and Stability Using Alpha and Beta Cyclodextrin
Cristan Samperio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
F. Donsi et al.
JOURNAL OF BIOTECHNOLOGY (2010)
W1/O/W2 double emulsions stabilised by fat crystals - Formulation, stability and salt release
Sarah Frasch-Melnik et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2010)
New trends in encapsulation of liposoluble vitamins
M. Gonnet et al.
JOURNAL OF CONTROLLED RELEASE (2010)
Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
Peggy A. Ponce Cevallos et al.
JOURNAL OF FOOD ENGINEERING (2010)
Mutagenic Safety and Fatty Liver Improvement of Nanonized Black Soybeans in Senescence-Accelerated Prone-8 Mice
J. -W. Liao et al.
JOURNAL OF FOOD SCIENCE (2010)
Effect of Spray Nozzle Design on Fish Oil-Whey Protein Microcapsule Properties
Jerrad Legako et al.
JOURNAL OF FOOD SCIENCE (2010)
Controlled release of antifungal volatiles of thyme essential oil from β-cyclodextrin capsules
C. L. Del Toro-Sanchez et al.
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY (2010)
Premix emulsification: A review
Akmal Nazir et al.
JOURNAL OF MEMBRANE SCIENCE (2010)
Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): Characterization of aqueous dispersions and lyophilized formulations
P. A. Yoshida et al.
JOURNAL OF MICROENCAPSULATION (2010)
Release characteristics of freeze-dried eugenol encapsulated with β-cyclodextrin by molecular inclusion method
Eun-Ju Seo et al.
JOURNAL OF MICROENCAPSULATION (2010)
Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract
Nick Kalogeropoulos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Encapsulation of glucose oxidase (GOD) in polyelectrolyte complexes of chitosan-carrageenan
Annabelle V. Briones et al.
REACTIVE & FUNCTIONAL POLYMERS (2010)
Microencapsulation of Flavors in Carnauba Wax
Jelena Milanovic et al.
SENSORS (2010)
Food applications of liposome-encapsulated antimicrobial peptides
Patricia da Silva Malheiros et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Control of the Morphology and the Size of Complex Coacervate Microcapsules During Scale-up
C. Y. G. Lemetter et al.
AICHE JOURNAL (2009)
Nano- and micro-structured assemblies for encapsulation of food ingredients
Mary Ann Augustin et al.
CHEMICAL SOCIETY REVIEWS (2009)
Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate
Rachel Lutz et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2009)
Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
Bioavailability of nanoparticles in nutrient and nutraceutical delivery
Edgar Acosta
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2009)
Production and characterization of a spray-dried hydroxypropyl-beta-cyclodextrin/quercetin complex
Ying Zheng et al.
DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY (2009)
Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores
Segolene Leclercq et al.
FLAVOUR AND FRAGRANCE JOURNAL (2009)
Stability and characterisation of phospholipid-based curcumin-encapsulated microemulsions
Chuan-Chuan Lin et al.
FOOD CHEMISTRY (2009)
Release rate profiles of magnesium from multiple W/O/W emulsions
M. Bonnet et al.
FOOD HYDROCOLLOIDS (2009)
A review on the use of cyclodextrins in foods
G. Astray et al.
FOOD HYDROCOLLOIDS (2009)
Taste modification of amino acids and protein hydrolysate by α-cyclodextrin
Giani Andrea Linde et al.
FOOD RESEARCH INTERNATIONAL (2009)
Comparative study of commercially available cocoa products in terms of their bioactive composition
Ana Belscak et al.
FOOD RESEARCH INTERNATIONAL (2009)
Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
Debora V. Mendanha et al.
FOOD RESEARCH INTERNATIONAL (2009)
Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation
Barbaros Ozer et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Cyclodextrin Inclusion Complex Formation and Solid-State Characterization of the Natural Antioxidants α-Tocopherol and Quercetin
John L. Koontz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors
Josephine Charve et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions
Thaddao Waraho et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles
Thrandur Helgason et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Preparation and pH Stability of Ferrous Glycinate Liposomes
Baomiao Ding et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Prediction models for shape and size of ca-alginate macrobeads produced through extrusion-dripping method
Eng-Seng Chan et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2009)
Use of β-cyclodextrin to decrease the level of cholesterol in milk fat
L. Alonso et al.
JOURNAL OF DAIRY SCIENCE (2009)
Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
Louise Emy Kurozawa et al.
JOURNAL OF FOOD ENGINEERING (2009)
Alginate/starch composites as wall material to achieve microencapsulation with high oil loading
Lay Hui Tan et al.
JOURNAL OF MICROENCAPSULATION (2009)
Encapsulation and co-precipitation processes with supercritical fluids: Fundamentals and applications
Maria Jose Cocero et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2009)
Modelling of the phase behaviour for vegetable oils at supercritical conditions
I. Gracia et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2009)
High pressure micronization for food applications
Eckhard Weidner
JOURNAL OF SUPERCRITICAL FLUIDS (2009)
Conventional and Dense Gas Techniques for the Production of Liposomes: A Review
Louise A. Meure et al.
AAPS PHARMSCITECH (2008)
Comparison of cholesterol-reduced cream cheese manufactured using crosslinked beta-cyclodextrin to regular cream cheese
E. M. Han et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2008)
Evaluation of density-based models for the solubility of solids in supercritical carbon dioxide and formulation of a new model
Darrell L. Sparks et al.
CHEMICAL ENGINEERING SCIENCE (2008)
Hydrocolloid gel particles: Formation, characterization, and application
P. Burey et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Encapsulation efficiency of food flavours and oils during spray drying
Seid Mahdi Jafari et al.
DRYING TECHNOLOGY (2008)
Solid lipid nanoparticles as delivery systems for bioactive food components
Jochen Weiss et al.
FOOD BIOPHYSICS (2008)
Evaluation of complex forming ability of hydroxypropyl-beta-cyclodextrins
Chao Yuan et al.
FOOD CHEMISTRY (2008)
Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream
A. Homayouni et al.
FOOD CHEMISTRY (2008)
Solid lipid microparticles containing water-soluble compounds of different molecular mass: Production, characterisation and release profiles
H. N. M. Chambi et al.
FOOD RESEARCH INTERNATIONAL (2008)
Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH
Seddik Khalloufi et al.
FOOD RESEARCH INTERNATIONAL (2008)
Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening
BARBAROS ZER et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2008)
Stabilization and encapsulation of photosensitive resveratrol within yeast cell
Guorong Shi et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2008)
Encapsulation of quercetin and myricetin in cyclodextrins at acidic pH
Carmen Lucas-Abellan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying
Renata V. Tonon et al.
JOURNAL OF FOOD ENGINEERING (2008)
High relative humidity in-package of fresh-cut fruits and vegetables:: Advantage or disadvantage considering microbiological problems and antimicrobial delivering systems?
J. F. Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2008)
β-Carotene-loaded nanostructured Lipid carriers
A. Hentschel et al.
JOURNAL OF FOOD SCIENCE (2008)
Nanoliposomes and Their Applications in Food Nanotechnology
M. Reza Mozafari et al.
JOURNAL OF LIPOSOME RESEARCH (2008)
Residence time distribution studies of high pressure fluidized bed of microparticles
S. Rodriguez-Rojo et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2008)
Encapsulation of irregularly shaped solid forms of proteins in a high-pressure fluidized bed
K. Rosenkranz et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2008)
Development of cholesterol-reduced mayonnaise with crosslinked β-cyclodextrin and added phytosterol
Tae-Hee Jung et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2008)
Preparation of uniform rich cholesterol unilamellar nanovesicles using CO2-expanded solvents
Mary Cano-Sarabia et al.
LANGMUIR (2008)
Sensory evaluation of dairy products supplemented with microencapsulated conjugated linoleic acid (CLA)
Maribel Jimenez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp lactis in stirred fruit yogurts
K. Kailasapathy et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Colloidal delivery systems for micronutrients and nutraceuticals
Krassimir P. Velikov et al.
SOFT MATTER (2008)
Recent advances in technologies for vitamin A protection in foods
S. M. Loveday et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Comparison of different technologies for alginate beads production
Ulf Pruesse et al.
CHEMICAL PAPERS (2008)
Encapsulation of nutraceutical monoterpenes in beta-cyclodextrin and modified starch
I. Mourtzinos et al.
JOURNAL OF FOOD SCIENCE (2008)
Solubility of triacylglycerols in supercritical carbon dioxide
B. M. C. Soares et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2007)
Emulsion-based delivery systems for lipophilioc bioactive components
D. J. McClements et al.
JOURNAL OF FOOD SCIENCE (2007)
Live encapsulated Lactobacillus acidophilus cells in yogurt for therapeutic oral delivery:: preparation and in vitro analysis of alginate-chitosan microcapsules
Aleksandra Malgorzata Urbanska et al.
CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY (2007)
Encapsulation of lycopene using spray-drying and molecular inclusion processes
Itaciara Larroza Nunes et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2007)
Small-scale top-spray fluidised bed coating: Granule impact strength, agglomeration tendency and coating layer morphology
Peter Dybdahl Hede et al.
POWDER TECHNOLOGY (2007)
Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin
Jarunee Loksuwan
FOOD HYDROCOLLOIDS (2007)
Stability and release properties of double-emulsions stabilised by caseinate-dextran conjugates
Anita Fechner et al.
FOOD HYDROCOLLOIDS (2007)
Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system
Gregory Dardelle et al.
FOOD HYDROCOLLOIDS (2007)
Formulation and characterization of curcuminoids loaded solid lipid nanoparticles
Waree Tiyaboonchai et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2007)
Yeast-cell-based microencapsulation of chlorogenic acid as a water-soluble antioxidant
Guorong Shi et al.
JOURNAL OF FOOD ENGINEERING (2007)
Co-precipitation of carotenoids and bio-polymers with the supercritical anti-solvent process
A. Martin et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2007)
Cholesterol removal in liquid egg yolk using high methoxyl pectins
Edwin E. Garcia Rojas et al.
CARBOHYDRATE POLYMERS (2007)
Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria
Parthiban Muthukumarasamy et al.
FOOD MICROBIOLOGY (2007)
Optimizing cholesterol removal from cream using β-cyclodextrin cross-linked with adipic acid
Eun-Mi Han et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2007)
The development of regulations for food nanotechnology
Chi-Fai Chau et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-beta-cyclodextrin as secondary antioxidant
Jose M. Lopez-Nicolas et al.
FOOD CHEMISTRY (2007)
Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with beta-cyclodextrin
Vaios T. Karathanos et al.
FOOD CHEMISTRY (2007)
Stability of vitamins C and E in topical microemulsions for combined antioxidant therapy
Branka Rozman et al.
DRUG DELIVERY (2007)
Microencapsulation for the improved delivery of bioactive compounds into foods
Claude P. Champagne et al.
CURRENT OPINION IN BIOTECHNOLOGY (2007)
Applications of spray-drying in microencapsulation of food ingredients: An overview
Adem Gharsallaoui et al.
FOOD RESEARCH INTERNATIONAL (2007)
Factors affecting the droplet size of water-in-oil emulsions (W/O) and the oil globule size in water-in-oil-in-water emulsions (W/O/W)
Julia Weiss et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2007)
Formation, stability and properties of multilayer emulsions for application in the food industry
Demet Guzey et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)
Study on microencapsulation of lycopene by spray-drying
Bo Shu et al.
JOURNAL OF FOOD ENGINEERING (2006)
Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri
Parthiban Mutbukumarasamy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Doxorubicin biocompatible O/W microemulsion stabilized by mixed surfactant containing soya phosphatidylcholine
T. R. Formariz et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2006)
Production of hydrocortisone micro- and nano-particles using supercritical anti-solvent with enhanced mass transfer
R Thakur et al.
CHEMICAL ENGINEERING COMMUNICATIONS (2006)
Lipid composition of shark liver oil:: effects of emulsifying and microencapsulation processes
E García et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Particles agglomeration in a conical fluidized bed in relation with air temperature profiles
Teresa Jimenez et al.
CHEMICAL ENGINEERING SCIENCE (2006)
Microemulsions: A potential delivery system for bioactives in food
J Flanagan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Immobilization of cells by electrostatic droplet generation: a model system for potential application in medicine
V. Manojlovic et al.
INTERNATIONAL JOURNAL OF NANOMEDICINE (2006)
Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
U Klinkesorn et al.
FOOD HYDROCOLLOIDS (2005)
Elimination of bitter, disgusting tastes of drugs and foods by cyclodextrins
J Szejtli et al.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2005)
Flavor encapsulation in yeasts: Limonene used as a model system for characterization of the release mechanism
V Normand et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Formation of nanoparticles of a hydrophilic drug using supercritical carbon dioxide and microencapsulation for sustained release
Amol J. Thote et al.
NANOMEDICINE-NANOTECHNOLOGY BIOLOGY AND MEDICINE (2005)
Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola
AM Righetto et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2005)
Cyclodextrins as food ingredients
L Szente et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Microencapsulation: industrial appraisal of existing technologies and trends
S Gouin
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Complexation of whey proteins with carrageenan
F Weinbreck et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Cyclodextrins and their uses: a review
EMM Del Valle
PROCESS BIOCHEMISTRY (2004)
Improved PCA process for the production of nano- and microparticles of polymers
Y Pérez et al.
AICHE JOURNAL (2004)
Microchannel emulsification using gelatin and surfactant-free coacervate microencapsulation
K Nakagawa et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2004)
A review of CO2 applications in the processing of polymers
DL Tomasko et al.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2003)
Manipulation of particle size distribution of poly(L-lactic acid) nanoparticles with a jet-swirl nozzle during precipitation with a compressed antisolvent
DJ Jarmer et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2003)
High-pressure fluidized bed coating utilizing supercritical carbon dioxide
R Schreiber et al.
POWDER TECHNOLOGY (2003)
Liquid absorption capacity of carriers in the food technology
H Lankes et al.
POWDER TECHNOLOGY (2003)
The effects of organic salts on the cyclodextrin solubilization of drugs
T Loftsson et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2003)
Recent developments in particle design using supercritical fluids
A Shariati et al.
CURRENT OPINION IN SOLID STATE & MATERIALS SCIENCE (2003)
Study of the microencapsulation of camu-camu (Myrciaria dubia) juice
CMAD Taxi et al.
JOURNAL OF MICROENCAPSULATION (2003)
Experimental study and modeling of fluidized bed coating and agglomeration
K Saleh et al.
POWDER TECHNOLOGY (2003)
Market and marketing of functional food in Europe
K Menrad
JOURNAL OF FOOD ENGINEERING (2003)
Solubility of echium, borage, and lunaria seed oils in compressed CO2
F Gaspar et al.
JOURNAL OF CHEMICAL AND ENGINEERING DATA (2003)
A supercritical fluid-based coating technology. 2: Solubility considerations
IR Dos Santos et al.
JOURNAL OF MICROENCAPSULATION (2003)
A supercritical fluid-based coating technology. 3: Preparation and characterization of bovine serum albumin particles coated with lipids
IR Dos Santos et al.
JOURNAL OF MICROENCAPSULATION (2003)
Mathematical representation of solute solubility in supercritical carbon dioxide using empirical expressions
A Jouyban et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2002)
Nanostructured lipid matrices for improved microencapsulation of drugs
RH Müller et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2002)
Effects of agglomeration on the properties of spray-dried encapsulated flavours
RA Buffo et al.
FLAVOUR AND FRAGRANCE JOURNAL (2002)
Protein nanoparticles formation by supercritical antisolvent with enhanced mass transfer
P Chattopadhyay et al.
AICHE JOURNAL (2002)
The influence of particle size distribution on the processing of food
C Servais et al.
JOURNAL OF FOOD ENGINEERING (2002)
Particle design using supercritical fluids: Literature and patent survey
J Jung et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2001)
Development of a new preparation method of liposomes using supercritical carbon dioxide
K Otake et al.
LANGMUIR (2001)
Modeling the phase equilibrium of soybean oil deodorizer distillates plus supercritical carbon dioxide using the Peng-Robinson EOS
ME Araujo et al.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2001)
Liposomes in nutrition
BC Keller
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)
Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
SA Hogan et al.
INTERNATIONAL DAIRY JOURNAL (2001)
A sponge morphology in an elementary coacervate
FM Menger et al.
LANGMUIR (2000)
Interactions between β-lactoglobulin and flavour compounds
E Guichard et al.
FOOD CHEMISTRY (2000)
A European consensus of scientific concepts of functional foods
MB Roberfroid
NUTRITION (2000)
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