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1. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality.

2. Trends in pulse voltammetric techniques applied to foodstuffs analysis: The food additives detection.

3. Preparation of dicationic ionic liquid modified silica stationary phase for mixed-mode liquid chromatography and its application for food additive detection.

4. Composite Eu@Cd-CP as a fluorescent probe for the detection of some food additives.

5. Influence of Dietary Heritage in a Restricted Geographic Area and Role of Food Additives on Risk of Recurrent Kidney Stone.

6. Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives.

7. Coupling of a streamlined solid-liquid extraction protocol with LC-ESI-MS/MS for the regular oversight of illegal bromate additive use: An accurate and sensitive determination method in preliminary and bakery products.

8. Food additives associated with gut dysbiosis in processed and ultra-processed products commercialized in the Uruguayan market.

9. Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.

10. Characterisation of titanium dioxide (nano)particles in foodstuffs and E171 additives by single particle inductively coupled plasma-tandem mass spectrometry using a highly efficient sample introduction system.

11. Ultraprocessing and presence of additives in commercially produced complementary foods in seven Southeast Asian countries: a cross-sectional study.

12. Fluorescent probes based on N-CQDs: For direct detection of food additives STPP and Al 3 .

13. Can cadmium-contaminated rice be used to produce food additive sodium erythorbate?

14. Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles.

15. Three-dimensional nanoporous gold/gold nanoparticles substrate for surface-enhanced Raman scattering detection of illegal additives in food.

16. Identification and quantitative detection of illegal additives in wheat flour based on near-infrared spectroscopy combined with chemometrics.

17. Utilizing electrospun molecularly imprinted membranes for food industry: Opportunities and challenges.

18. Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive.

19. Enhanced accumulation of biologically active compounds in lichens with potential functional food applications.

20. A fast visual onsite method for detection and quantitation of food additives using an engineered metal nanohybrid-based catalyst.

21. Reusable MOF-Coated Chitosan@Paper Strip Composite for Real-Time Monitoring of Pesticide Pendimethalin and Organoarsenic Feed Additive Roxarsone Levels in Environmental Water, Food, and Vegetable Samples.

22. The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages.

23. Real-time quantitative detection of hydrocolloid adulteration in meat based on Swin Transformer and smartphone.

24. Potassium content of the American food supply and implications for the management of hyperkalemia in dialysis: An analysis of the Branded Product Database.

25. Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork.

26. Risk assessment of feed components of botanical origin - Approaches taken in the European Union.

27. The food additive xylitol enhances the butyrate formation by the child gut microbiota developed in a dynamic colonic simulator.

28. Rapid Colorimetric and Fluorometric Discrimination of Maleic Acid vs. Fumaric Acid and Detection of Maleic Acid in Food Additives.

29. Thickening human milk: the effect of time, temperature, and thickener for infants with dysphagia.

30. Recent advances in electrochemical sensors based on nanomaterials for detection of red dyes in food products: A review.

31. Application of combined Box-Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels.

32. Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects.

33. Characterization of nanoparticles in silicon dioxide food additive.

34. Chromatographic Evaluation and Characterization of Constituents of Sunflower Seed Extract Used as Food Additives.

35. A ratiometric electrochemical sensing strategy based on the self-assembly of Co NC/CNT and methylene blue for effective detection of the food additive tert-butylhydroquinone.

36. Effects of aroma-taste interaction on the sensory attributes of rebaudiosides in soymilk and milk.

37. Assessment of dietary exposure to food additives used in Polish processed meat products.

38. Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions.

39. Characterisation of engineered titanium dioxide nanoparticles in selected food.

40. Testing and Development of Slightly Thick Infant Formula Recipes for Dysphagia Management: An Australian Perspective.

41. Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review.

42. Sweeteners in food samples: An update on pretreatment and analysis techniques since 2015.

43. Rapid and sensitive quantification of cyclamate in beverages by miniature microplasma optical emission spectrometry.

44. Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection.

45. Information on food additives on food labels in Brazil: a critical analysis.

46. Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods.

47. Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive.

48. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry.

49. Detection of Synthetic Antioxidants: What Factors Affect the Efficiency in the Chromatographic Analysis and in the Electrochemical Analysis?

50. Antiviral Activities of Asarones and Rhizomes of Acorus gramineus on Murine Norovirus.

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