Advances in Food and Nutrition Research Advances in Food and Nutrition Research Series

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.

1. Antioxidants in Food: Content, Measurement, Significance, Action, Cautions, Caveats and Research NeedsIris F.F. Benzie and Siu-Wai Choi
2. Micronutrient Status in Type 2 Diabetics: A ReviewBhupinder Kaur and Jeyakumar Henry
3. Sarcopenia and NutritionAlessandro Laviano, Chiara Gori and Serena Rianda
4. Current Evidence on Dietary Pattern and Cognitive FunctionBernice H.K. Cheung, Ivan C.H. Ho, Ruth S.M. Chan, Mandy M.M. Sea and Jean Woo

Food scientists in academia and industry and professional nutritionists and dietitians.

• The latest important information for food scientists and nutritionists
• Peer-reviewed articles by a panel of respected scientists
• The go-to series since 1948