Results 281 to 290 of about 2,652,306 (344)

Exposure of Polish children to Southampton food colours

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2017
J. Gajda-Wyrębek, K. Kuźma, A. Switka, J. Jarecka, M. Beresińska, J. Postupolski   +5 more
semanticscholar   +1 more source

Colours of Disgust – an exploratory study on the relationship between food colour and disgust

Science Talks, 2022
Anne Berthold, Jeanine Ammann
semanticscholar   +1 more source

Food colourings, preservatives, and hyperactivity

The Lancet, 2007
Eigenmann, Philippe, Haenggeli, Charles-Antoine   +1 more
openaire   +3 more sources

Dietary exposure from food colours by Brazilian adolescents using the ERICA 2013-2014 food consumption database

Journal of Food Composition and Analysis
Larissa Bertollo Gomes Pôrto, A. P. Arisseto-Bragotto   +1 more
semanticscholar   +1 more source

Intermittent fasting in the prevention and treatment of cancer

Ca-A Cancer Journal for Clinicians, 2021
Katherine Clifton, Luigi Fontana, Lindsay L Peterson, Mscr   +2 more
exaly  

Rosmarinic acid plays a protective role in the embryogenesis of zebrafish exposed to food colours through its influence on aurora kinase A level.

Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie, 2017
Y. Swarnalatha, I. S. Jerrine Joseph, T. Jayakrishna   +2 more
semanticscholar   +1 more source

Chemistry of Food Colouring

International Journal of Mechanical Engineering, 2021
openaire   +1 more source

Craving and Colour: How Individual Characteristics, Food and Tableware Colours Interact to Influence Food Craving?

International Journal of Gastronomy and Food Science
Ayşe Nur SONGÜR. Bozdağ, Gizem Akkurt
semanticscholar   +1 more source

Natural Blue Food Colour

2017
In recent years, there has been a growing tendency to avoid the use of artificial colorants and additives in food products, especially after some studies linked their consumption with behavioural changes in children. However, the incorporation of colorants from natural origin remains a challenge for food technologists, as these are typically less vivid
openaire   +1 more source

Synthetic food colours in saffron solutions, saffron rice and saffron chicken from restaurants in Tehran, Iran

Food Additives & Contaminants, Part B, 2015
Z. Moradi-Khatoonabadi, M. Amirpour, Maryam Akbariazam   +2 more
semanticscholar   +1 more source