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Results for
""Food Additives""[mesh_terms]

248 Results

Searching titles within these results

Hydrocolloid gel particles: formation, characterization, and application.

M J Gidley, P Burey, B R Bhandari, T Howes

Critical reviews in food science and nutrition 2008;48(5):361-77

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Abstract

High Content Analysis technology for evaluating the joint toxicity of sunset yellow and sodium sulfite in vitro.

Yanpei Gu, Daofeng Qu, Lifang Feng, Jianzhong Han

Food chemistry 2017;233():135-143

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Abstract

Microbial pigments as an alternative to synthetic dyes and food additives: a brief review of recent studies.

Masoud Aman Mohammadi, Hossein Ahangari, Saeed Mousazadeh, Seyede Marzieh Hosseini, Laurent Dufossé

Bioprocess and biosystems engineering 2022;45(1):1-12

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Abstract

Challenges and solutions to incorporation of nutraceuticals in foods.

Mary Ann Augustin, Luz Sanguansri

Annual review of food science and technology 2015;6():463-77

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Abstract

Headspace single drop microextraction based visual colorimetry for highly sensitive, selective and matrix interference-resistant determination of sulfur dioxide in food samples.

Jie Zhou, Xiaoli Xiong, Huimin Yu, Qing Yang, Ke Huang, Li Zhao, Xiaojie Lin

Food chemistry 2023;426():136659

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Abstract

Bioavailability, Efficacy, Safety, and Regulatory Status of Creatine and Related Compounds: A Critical Review.

Martin Purpura, Ralf Jäger, Richard B Kreider

Nutrients 2022;14(5):1035

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Abstract

Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review.

Xiaojie Yu, Abdullateef Taiye Mustapha, Xiang Luo, Yang Wang, Li Chen, Cunshan Zhou, Clinton Emeka Okonkwo

Comprehensive reviews in food science and food safety 2023;22(1):615-642

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Abstract

Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment.

Alexander T Cartus, Dirk W Lachenmeier, Sabine Guth, Angelika Roth, Matthias Baum, Patrick Diel, Gerhard Eisenbrand, Barbara Engeli, Michael Hellwig, Hans-Ulrich Humpf, Hans-Georg Joost, Sabine E Kulling, Alfonso Lampen, Doris Marko, Pablo Steinberg, Wim Wätjen, Jan G Hengstler, Angela Mally

Molecular nutrition & food research 2023;67(23):e2200661

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Abstract

Pectin-modifying enzymes and pectin-derived materials: applications and impacts.

Estelle Bonnin, Catherine Garnier, Marie-Christine Ralet

Applied microbiology and biotechnology 2014;98(2):519-32

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Abstract

Methodologies for producing amylose: A review.

Andrés F Doblado-Maldonado, Sara V Gomand, Bart Goderis, Jan A Delcour

Critical reviews in food science and nutrition 2017;57(2):407-417

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Abstract

Prebiotics: application in bakery and pasta products.

P Prabhasankar, S Padma Ishwarya

Critical reviews in food science and nutrition 2014;54(4):511-22

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Abstract

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019-February 2021.

Miguel Herrero, Bárbara Socas-Rodríguez, Gerardo Álvarez-Rivera, Alberto Valdés, Alejandro Cifuentes

Electrophoresis 2022;43(1-2):37-56

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Abstract

Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10.

M V Leal-Sánchez, R Jiménez-Díaz, A Maldonado-Barragán, A Garrido-Fernández, J L Ruiz-Barba

Applied and environmental microbiology 2002;68(9):4465-71

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Abstract

Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from the Osmanthus fragrans Flower.

An-Na Li, Sha Li, Ya Li, Dong-Ping Xu, Hua-Bin Li

Molecules (Basel, Switzerland) 2016;21(2):218

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Abstract

Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity.

Soo-Jin Choi, Su-Min Youn

International journal of molecular sciences 2022;23(11):6074

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Abstract

Results: 1 – 15 / 248

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Results for ""Food Additives""[mesh_terms]

Hydrocolloid gel particles: formation, characterization, and application.

High Content Analysis technology for evaluating the joint toxicity of sunset yellow and sodium sulfite in vitro.

Microbial pigments as an alternative to synthetic dyes and food additives: a brief review of recent studies.

Challenges and solutions to incorporation of nutraceuticals in foods.

Headspace single drop microextraction based visual colorimetry for highly sensitive, selective and matrix interference-resistant determination of sulfur dioxide in food samples.

Bioavailability, Efficacy, Safety, and Regulatory Status of Creatine and Related Compounds: A Critical Review.

Natural and low-caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review.

Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment.

Pectin-modifying enzymes and pectin-derived materials: applications and impacts.

Methodologies for producing amylose: A review.

Prebiotics: application in bakery and pasta products.

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019-February 2021.

Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10.

Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from the Osmanthus fragrans Flower.

Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity.

Results for
""Food Additives""[mesh_terms]