Results 211 to 220 of about 7,394 (267)

Kissing as a Protective Factor Against Decreased Salivary pH: Protocol for a Randomized Clinical Trial.

JMIR Res Protoc
Armijos Briones M, Aguila Gaibor M, Bermúdez Velásquez A.   +2 more
europepmc   +1 more source

Safety of the extension of use of galacto-oligosaccharides as a novel food pursuant to Regulation (EU) 2015/2283. [PDF]

EFSA J
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck D, Bohn T, Cámara M, Castenmiller J, De Henauw S, Jos Á, Maciuk A, Mangelsdorf I, McNulty B, Naska A, Pentieva K, Siani A, Thies F, Aguilera-Gómez M, Frenzel T, McArdle HJ, Moldeus P, Neuhäuser-Berthold M, Schlatter JR, van Loveren H, Turla E, Azzollini D, Hirsch-Ernst KI.   +24 more
europepmc   +1 more source

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha, Kunlun Liu, Zehua Huang, Ivett Jakab, Katalin Kóczán‐Manninger, Katalin Badak‐Kerti   +5 more
wiley   +1 more source

Novel Whey Fermented Beverage Enriched with a Mixture of Juice Concentrates: Evaluation of Antimicrobial, Antioxidant, and Angiotensin I Converting Enzyme Inhibitory (ACE) Activities Before and After Simulated Gastrointestinal Digestion. [PDF]

Microorganisms
Kotsaki P, Aspri M, Papademas P.
europepmc   +1 more source

Prediction of SCA Scores in Specialty Coffee Using Machine Learning

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Coffee is a major global commodity, with specialty coffees valued for their quality, assessed through standardized sensory protocols. The SCA (Specialty Coffee Association) score is a key indicator of commercial value, but sensory evaluation is resource‐intensive and subject to variability.
Gabriel Rezende Ferraz, Felipe André Oliveira Freitas, Harim H. Baldi, Natally Ferreira Lima, Gabriela Maria Rodrigues   +4 more
wiley   +1 more source

Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry‐Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study examines hydroxytyrosol (HXT), a natural antioxidant, as a partial substitute for curing agents in fermented dry‐cured organic sausages. Increasing health concerns regarding nitrates/nitrites, along with EU efforts to reduce their use, highlight the need for alternatives.
Immaculada Argemí‐Armengol, Guillermo Ripoll, Daniel Villalba, Javier Álvarez‐Rodriguez   +3 more
wiley   +1 more source

Comparative Assessment of National and International Standards for Benzoic Acid and Its Derivatives in Different Types of Iranian Foods: A Systematic Review. [PDF]

Iran J Public Health
Madani A, Esfandiari Z, Fakhri Y.
europepmc   +1 more source

Cellular Stress, Inflammation and Barrier Damage in Gut Epithelial Cells Caused by Aspartame

Allergy, Volume 81, Issue 3, Page 884-901, March 2026.
This study shows that aspartame, at dietary‐relevant doses, induces cytotoxicity, cellular distress associated with endoplasmic reticulum stress, oxidative stress, DNA replication and repair mechanism disturbance culminating in epithelial barrier damage.
Yagiz Pat, Duygu Yazici, Can Zeyneloglu, Huseyn Babayev, Sena Ardicli, Asuncion Garci‐Sanchez, Xiangting Bu, Anja Heider, Oliva Giannelli Viscardi, Lihong Chang, Sheri Simmons, Anthony Almada, Christine Avena, Tye Jensen, Raja Dhir, Ismail Ogulur, Cezmi A. Akdis   +16 more
wiley   +1 more source