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Commentary P:12
Systematics, Characteristics, and Applications of Acetic Acid Bacteria in Food Industry
Bill Smith*
Commentary P:15-16
Food-Related Reactions can Result in a Wide Variety of Indications and symptoms in Any Physiological System
Bill Smith*
Commentary P:17-18
Food biotechnology is utilised in the production of food, as well as food components and additives
Bill Smith*
Commentary P:15
Hedyotis diffusa and Panax ginseng combination: Better anticancer properties?
Ketli Ho*
Commentary P:16
Introduction of the anti-cancer food scoring system (ACFS 1.0): A quantitative measurement of anti-cancer potential of diet
Chai Hong Rim*
Commentary P:1-2
High fructose corn syrup (HFCS) plays a dominant role in the pathogenesis of NAFLD-associated cirrhosis
Selin Sahin and Metin Basaranoglu MD*
Commentary P:10-11
Commentary on: ‘Low 25-hydroxyvitamin D and myofascial pain: Association of cancer, colon polyps and tendon rupture’
Jane M Hightower*
Commentary P:14
Cattle responses to small inclusions of lipids in the diet
Diogo Fleury Azevedo Costa*
Commentary P:3
Cooking up the past: Food nostalgia in post bellum plantation life writing
David Anderson*
Commentary P:4-6
Costs of healthy and unhealthy food in Argentina: 2002-2015
Valentina Viego*, Karina Temporelli PhD PHE, Claudia Cattaneo MSc PIE, Cecilia Merino DR and Carolina Miotto DR
Commentary P:7-8
Use of yeast as a method of biological control
Liliana Godoy* and Angelica Ganga PhD
