Recent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives by Saniye Akyil, Işıl İlter, Mehmet Koç, Figen Ertekin

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Classification of Food Additives Using UV Spectroscopy and One-Dimensional Convolutional Neural Network by Ioana-Adriana Potărniche, Codruța Saroși, Romulus Mircea Terebeș, Lorant Szolga, Ramona Gălătuș

“…Food additives are utilized in countless food products available for sale. …”
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Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials by Statsenko E.

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Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation by O. V. Fedoseeva, E. P. Viktorova, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, M. A. Kazimirova

Subjects: “…"pear powder" food additive…”
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Evaluation of DNA damage caused by the food additive titanium dioxide and nano-titanium dioxide by SUN Nana, ZHANG Qiannan, LIANG Chunlai, ZHI Yuan, LIU Haibo, FANG Jin, LI Yongning, JIA Xudong

Subjects: “…food additive…”
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Effect of Education on Knowledge, Attitude and Practices of Iranian Adult Population toward Food Additives by Nimah Bahreini-Esfahani, Hassan Ziaei, Zahra Esfandiari

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Scientific Opinion on the re‐evaluation of Brown HT (E 155) as a food additive by EFSA Panel on Food Additives and Nutrient Sources (ANS)

“…Abstract The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re‐evaluating the safety of Brown HT (E 155). …”
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Follow‐up of the re‐evaluation of indigo carmine (E 132) as a food additive by EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, Karlien Cheyns, Reginald FitzGerald, Manuela Mirat, Alicja Mortensen, Beate Ulbrich, Ruud Woutersen, Ana Maria Rincon, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Ursula Gundert‐Remy

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The Effect of Some Food Additives on Growth Parameters of Grass Carp Ctenopharyngodon idella Fingerlings by Majid M. Taher, Sadiq J. Muhammed, Ahmed M. Mojer, Adel Y. Al-Dubakel

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Re‐evaluation of name of hydrogenated poly‐1‐decene (E 907) as food additive by EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Peter Fürst, Rainer Gürtler, Ursula Gundert‐Remy, Trine Husøy, Wim Mennes, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Polly Boon, Riccardo Crebelli, Alessandro Di Domenico, Metka Filipič, Alicja Mortensen, Henk Van Loveren, Ruud Woutersen, Petra Gergelova, Alessandra Giarola, Federica Lodi, Maria Jose Frutos Fernandez

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Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

“…Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on microcrystalline wax (E 905) when used as a food additive. …”
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Follow‐up of the re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive by EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Karlien Cheyns, Manuela Mirat, Ana Maria Rincon, Alexandra Tard, Peter Fürst

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Oral Excretion Kinetics of Food-Additive Silicon Dioxides and Their Effect on In Vivo Macrophage Activation by Ri-Ye Kwon, Su-Min Youn, Soo-Jin Choi

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Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils by Juan García-Díez, Joana Alheiro, Ana Luisa Pinto, Luciana Soares, Virgilio Falco, Maria João Fraqueza, Luis Patarata

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Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives by Ivana Buljeta, Mario Nosić, Anita Pichler, Ivana Ivić, Josip Šimunović, Mirela Kopjar

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Garlic (Allium sativum L.) peel extracts: From industrial by-product to food additive by Paula Correia Medeiros dos Santos, Larissa Morais Ribeiro da Silva, Francisco Ernani Alves Magalhaes, Fernando Eugenio Teixeira Cunha, Maria Jaiana Gomes Ferreira, Evânia Altina Teixeira de Figueiredo

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The impact of selected food additives on the gastrointestinal tract in the example of nonspecific inflammatory bowel diseases by Sara Jarmakiewicz - Czaja, Dominika Piątek, Rafał Filip

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Food Additives, a Key Environmental Factor in the Development of IBD through Gut Dysbiosis by Pauline Raoul, Marco Cintoni, Marta Palombaro, Luisa Basso, Emanuele Rinninella, Antonio Gasbarrini, Maria Cristina Mele

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Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity by Su-Min Youn, Soo-Jin Choi

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DETERMINATION OF EXPIRY DATE OF FOOD ADDITIVES OBTAINED FROM SECONDARY RESOURCES OF PEAR PROCESSING by O. V. Fedoseeva, E. P. Victorova, T. A. Shakhrai, E. V. Velikanova

“…The use of secondary resources to obtain finished products in the form of food additives and the assessment of their consumer properties is an urgent task. …”
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