Fonctionnalité des aliments: un concept à redéfinir? = Functionality of food: Revisiting a concept?ANTOINE, Jean-Michel.Cahiers de nutrition et de diététique. 2009, Vol 44, Num 3, pp 113-116, issn 0007-9960, 4 p.Article

Noirs nuages sur l'Eldorado des alicamentsNAU, Jean-Yves.Revue médicale suisse. 2010, Vol 6, Num 248, pp 988-989, issn 1660-9379, 2 p.Article

Past and future of cereal grains as food for healthPOUTANEN, Kaisa.Trends in food science & technology (Regular ed.). 2012, Vol 25, Num 2, pp 58-62, issn 0924-2244, 5 p.Article

Aliments fonctionnels : Les allégations santé autorisées au compte-gouttesProcess (Cesson-Sévigné). 2009, Num 1258, pp 48-49, issn 0998-6650, 2 p.Article

In the search of new functional food ingredients from algaePLAZA, Merichel; CIFUENTES, Alejandro; IBANEZ, Elena et al.Trends in food science & technology (Regular ed.). 2008, Vol 19, Num 1, pp 31-39, issn 0924-2244, 9 p.Article

Probiotics: A Comprehensive Approach toward Health FoodsSHARMA, Monika; DEVI, Mridula.Critical reviews in food science and nutrition. 2014, Vol 54, Num 4-6, pp 537-552, issn 1040-8398, 16 p.Article

Nutrigenomics Approaches to Functional FoodsFERGUSON, Lynnette R.Journal of the American Dietetic Association. 2009, Vol 109, Num 3, pp 452-458, issn 0002-8223, 7 p.Article

Scientific Substantiation of Functional Food Health Claims in China : Evidence for health claims on foods: how much is enough?YUEXIN YANG.The Journal of nutrition. 2008, Vol 138, Num 6, issn 0022-3166, 1199S-1205SConference Paper

Toward improving technological and functional properties of probiotics in foodsSANCHEZ, Borja; RUIZ, Lorena; GUEIMONDE, Miguel et al.Trends in food science & technology (Regular ed.). 2012, Vol 26, Num 1, pp 56-63, issn 0924-2244, 8 p.Article

Nutraceuticals and functional foods: whole versus processed foodsSHAHIDI, Fereidoon.Trends in food science & technology (Regular ed.). 2009, Vol 20, Num 9, pp 376-387, issn 0924-2244, 12 p.Conference Paper

A general postlaunch monitoring framework for functional foods tested with the phytosterol/-stanol caseDE JONG, Nynke; ROS, Martine M; OCKE, Marga C et al.Trends in food science & technology (Regular ed.). 2008, Vol 19, Num 10, pp 535-545, issn 0924-2244, 11 p.Article

Functional food product development — Opportunities and challenges for food manufacturersSANAULLAH KHAN, Rao; GRIGOR, John; WINGER, Ray et al.Trends in food science & technology (Regular ed.). 2013, Vol 30, Num 1, pp 27-37, issn 0924-2244, 11 p.Article

Gut as a target for functional food : RECENT DEVELOPMENTS IN FOOD SCIENCE AND TECHNOLOGY IN JAPANSHIMIZU, Makoto; HACHIMURA, Satoshi.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 12, pp 646-650, issn 0924-2244, 5 p.Article

Redécouverte des propriétés fonctionnelles de l'aliment : Fondements scientifiques généraux = Rediscovery of functional properties of food : Global scientific basisPASCAL, Gérard; MARESCHI, Jean-Pierre; CONTOR, Laura et al.Cahiers de nutrition et de diététique. 2006, Vol 41, Num 1, pp 39-45, issn 0007-9960, 7 p.Article

Functional foods development: Trends and technologiesBETORET, E; BETORET, N; VIDAL, D et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 9, pp 498-508, issn 0924-2244, 11 p.Conference Paper

Functional foods from the perspective of the consumer: How to make it a success?BLEIEL, Jens.International dairy journal. 2010, Vol 20, Num 4, pp 303-306, issn 0958-6946, 4 p.Conference Paper

IMPACT OF BELIEFS AND ATTITUDES ON YOUNG CONSUMERS' WILLINGNESS TO USE FUNCTIONAL FOODJEIEWSKA-ZYCHOWICZ, Marzena.Polish journal of food and nutrition sciences. 2009, Vol 59, Num 2, pp 183-187, issn 1230-0322, 5 p.Article

Applications of novel technologies in processing of functional foodsKELLY, Alan L; ZEECE, Michael.Australian journal of dairy technology. 2009, Vol 64, Num 1, pp 12-15, issn 0004-9433, 4 p.Conference Paper

Health claims and food advertising : Comparison of marketing and nutrition experts' ratings of magazine advertisementsJONES, S. C; WILLIAMS, P; TAPSELL, L et al.Food Australia. 2008, Vol 60, Num 11, pp 526-533, issn 1032-5298, 8 p.Article

A Review on the Relationship Between Food Structure, Processing, and BioavailabilitySENSOY, Ilkay.Critical reviews in food science and nutrition. 2014, Vol 54, Num 7-9, pp 902-909, issn 1040-8398, 8 p.Article

DRIED PEELED ROOTS OF GLOSSOSTEMON BRUGUIERI (MOGHAT) AS A POTENTIAL FUNCTIONAL FOODGAMEL, T. H; ABD EL-RAZEK, A. M; DAMIR, A. A et al.Journal of food processing and preservation. 2010, Vol 34, Num 1, pp 55-67, issn 0145-8892, 13 p.Article

Inulin-type fructans : Functional food ingredientsROBERFROID, Marcel B.The Journal of nutrition. 2007, Vol 137, Num 11, issn 0022-3166, 2493S-2502S, SUPConference Paper

Functional food genomics in Japan — State of the art : RECENT DEVELOPMENTS IN FOOD SCIENCE AND TECHNOLOGY IN JAPANNAKAI, Yuji; NAKAMURA, Akio; ABE, Keiko et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 12, pp 641-645, issn 0924-2244, 5 p.Article

Nutrition-related health effects of organic foods: a systematic reviewDANGOUR, Alan D; LOCK, Karen; HAYTER, Arabella et al.The American journal of clinical nutrition. 2010, Vol 92, Num 1, pp 203-210, issn 0002-9165, 8 p.Article

FOOD CONSUMPTION AND INNOVATION: FUNCTIONAL FOODSGIANNETTI, Vanessa; TESTANI, Elena; RECCHIA, Laura et al.Journal of commodity science, technology and quality. 2009, Vol 48, Num 3, pp 213-225, issn 1971-4483, 13 p.Article