Results 261 to 270 of about 2,652,306 (344)

From dairy to plant products: Understanding their structural fingerprints with X-rays. [PDF]

NPJ Sci Food
Olsmats E, Rennie AR.
europepmc   +1 more source

Small but Mighty: Low Bio-Accessibility Preserves Polyphenols from Mini Purple Carrots for Direct Action Against Colon Cancer Cells. [PDF]

Antioxidants (Basel)
Hamdi A, Hasan Yusuf E, Rodríguez-Arcos R, Jiménez-Araujo A, Nowicka P, Guillén-Bejarano R, Jaramillo-Carmona S.   +6 more
europepmc   +1 more source

Benchmarking digital displays (monitors) for histological diagnoses: the nephropathology use case. [PDF]

J Clin Pathol
Cazzaniga G, Mascadri F, Marletta S, Caputo A, Guidi G, Gambaro G, Eccher A, Dei Tos AP, Pagni F, L'Imperio V.   +9 more
europepmc   +1 more source

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Food Colours

2020
Jatinder Singh, Harmanpreet Meehnian, Parnika Gupta, Madan L Verma   +3 more
openaire   +2 more sources

Dietary exposure to food azo-colours in a sample of pre-school children from Southern Brazil

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2023
The dietary exposure of six food azo-colours was assessed in a sample of pre-schoolers from Guaratuba-Paraná, Brazil. Consumption data of 323 children aged 2 to 5 years was collected through 3-day food records.
Constanza De Matteu Monteiro, S. M. R. Ferreira, C. C. B. Almeida, Larissa Marinho Duarte, S. Crispim   +4 more
semanticscholar   +1 more source

Carotenoids as food colourants

Pure and Applied Chemistry, 1967
Abstract
O, Isler, R, Rüegg, U, Schwieter
openaire   +2 more sources

Dietary exposure assessment of synthetic food colours using analytical concentrations in Korea

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2019
The safety of nine synthetic colour additives approved in Korea were assessed through hazard identification, hazard characterisation, exposure assessment, and risk characterisation. Hazard identification and characterisation were conducted using new risk
Ho-Soo Lim, MeeKyung Kim, Gunyoung Lee, Jae-Wook Shin   +3 more
semanticscholar   +1 more source

Quantification of permitted synthetic colours in food by liquid chromatographic methods: A review on analytical methods and theirperformance

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2021
Colours, natural and synthetic, are substances which add or restore colour to a food after processing or storage. They are widely used by food manufacturers but may pose a potential risk to human health. Most food safety authorities set up regulations to
S. Chung
semanticscholar   +1 more source