Results 141 to 150 of about 104,434 (261)

Safety of acute exposure to the food additive glycerol (E 422) from beverages

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Dominique Turk, Matthew Wright, Consuelo Civitella, Petra Gergelova, Alessandra Tosato, Ana Maria Rincon   +22 more
wiley   +1 more source

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies. [PDF]

Food Chem X
Lv H, Guo S, Zhu M, Gao F.
europepmc   +1 more source

Vinegar [PDF]

The Analyst, 1894
openaire   +1 more source

Evaluation of organic vinegar treatments and black gram [<i>Vigna mungo</i> (L.) Hepper] genotypes for the management of pod rot disease caused by <i>Fusarium humuli</i>. [PDF]

Front Plant Sci
Verma R, Kushwaha KPS, Kumar S, Rawat S.
europepmc   +1 more source

Acute Sulfite-Induced Hypersensitivity Reaction Following Balsamic Vinegar Consumption: A Case Report. [PDF]

Cureus
Purvez A, Mir A, Bashir M.
europepmc   +1 more source

Predictive Modeling of Sequential Fermentation for Sustainable Date Vinegar Production From Unripe Kharak Dates. [PDF]

Food Sci Nutr
Rasi F, Khomeiri M, Jafari SM, Kashaninejad M, Sadeghi A.   +4 more
europepmc   +1 more source

Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum</i> and <i>Wickerhamomyces anomalus</i>. [PDF]

Food Chem X
Wan N, Wang M, Wang L, Wang D.
europepmc   +1 more source

Phytochemical and Antioxidant Profiling of Traditional Fruit Vinegars: A Comparative Study of Fruit Species. [PDF]

Food Sci Nutr
Çolak AM, Alan F, Bulduk İ, Çelik C.
europepmc   +1 more source

Sustainable trap strategies for controlling the dominant waxberry pest Dicranocephalus wallichii bowringi: Evidence from three-year field trials. [PDF]

Crop Health
Zhu YX, Yang R, Song ZR, Gong MH, Shen Y, Xu Z, Du YZ.   +6 more
europepmc   +1 more source

Enhancing faba bean (Vicia faba L.) productivity and improving soil fertility using organic amendments in alkaline soil. [PDF]

BMC Plant Biol
Gharib HS, Ibrahim MH, El Rodeny WM, Elsharkawy HH, Abdelkarim DO, Salem AE, Younis M.   +6 more
europepmc   +1 more source