Search Results

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

• Authors : Castle, Laurence (AUTHOR); Andreassen, Monica (AUTHOR); Aquilina, Gabriele (AUTHOR)

Subjects: *Food additives; Non-alcoholic beverages; Safety standardsEuropean Commission ; European Food Safety Authority

• Source: EFSA Journal. May2026, Vol. 24 Issue 5, p1-24. 24p.

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Functional Beverages From Frankincense and Pistacia atlantica: A Natural Synbiotic Strategy for Managing Hyperlipidemia and Modulating Gut Microbiota.

• Authors : Alhelfi, Nawfal¹ (AUTHOR); Al‐Edany, Zainab Tariq Yaseen¹ (AUTHOR); Altemimi, Ammar B.¹ (AUTHOR)

Subjects: Hyperlipidemia; Gut microbiota; Pistacia

• Source: Food Science & Nutrition. Nov2025, Vol. 13 Issue 11, p1-21. 21p.

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A State-of-the-Science Review of Alcoholic Beverages and Polycyclic Aromatic Hydrocarbons.

• Authors : King, Liam^1,2; Aplin, Rebekah³; Gill, Chris^2,3,4,5,6

Subjects: *Polycyclic aromatic hydrocarbons; *Carcinogens; *Hydrocarbons

• Source: Environmental Health Perspectives. Jan2024, Vol. 132 Issue 1, p016001-1-016001-6. 6p.

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Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety.

• Authors : Awlqadr, Farhang Hameed¹ (AUTHOR); Qadir, Syamand Ahmed² (AUTHOR); Altemimi, Ammar B.³ (AUTHOR)

• Source: Food Science & Nutrition. May2026, Vol. 14 Issue 5, p1-30. 30p.

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Effect of Fermentation Time on the Physicochemical Properties and Phenolic Composition of Malted Finger Millet Beverages.

• Authors : Udeh, Henry Okwudili^1,2 (AUTHOR); Duodu, Kwaku Gyebi³ (AUTHOR); Jideani, Afam Israel Obiefuna^1,4 (AUTHOR)

Subjects: Lactobacillus fermentum; Ragi; Non-alcoholic beverages

• Source: Food Science & Nutrition. Mar2025, Vol. 13 Issue 3, p1-14. 14p.

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Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality.

• Authors : Worku, Limenew Abate¹ (AUTHOR) ; Bachheti, Rakesh Kumar² (AUTHOR); Rana, Vikas³ (AUTHOR)

• Source: Food Science & Nutrition. May2026, Vol. 14 Issue 5, p1-18. 18p.

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Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages.

• Authors : Rather, Jahangir A.¹ (AUTHOR); Punoo, Hilal Ahmad¹ (AUTHOR) ; Akhter, Najmeenah² (AUTHOR)

Subjects: Pineapple juice; Soymilk; Yield stress

• Source: Food Science & Nutrition. Aug2024, Vol. 12 Issue 8, p5858-5871. 14p.

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A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia.

• Authors : Alemu, Tolcha Techane¹ (AUTHOR) ; Kuyu, Chala G.¹ (AUTHOR)

Subjects: Fermented beverages; Alcoholic beverages; Alcoholic beverage industryEthiopia

• Source: Food Science & Nutrition. May2024, Vol. 12 Issue 5, p3125-3136. 12p.

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The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages.

• Authors : Agirman, Bilal¹ (AUTHOR) ; Yildiz, Ilker¹ (AUTHOR); Polat, Suleyman¹ (AUTHOR)

Subjects: *Water use; Fruit; Vegetables

• Source: Food Science & Nutrition. Sep2024, Vol. 12 Issue 9, p6595-6611. 17p.

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Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages.

• Authors : Li, Yixue¹ (AUTHOR); Song, Hong¹ (AUTHOR) ; Zhang, Zunqin¹ (AUTHOR)

Subjects: Probiotics; Isoflavones; Flavor

• Source: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2619-2633. 15p.

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