Sweeteners as food additives in the XXI century: A review of what is known, and what is to come

Márcio Carocho; Patrícia Morales; Isabel Cristina Fernandes Rodrigues Ferreira

doi:10.1016/j.fct.2017.06.046

Related publications

Chapter in a book2020

Metamaterials: What Is Out There and What Is about to Come

Francesco dell’Isola, David Steigmann

Article2014

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Márcio Carocho, Maria Filomena Barreiro, Patrícia Morales, Isabel Cristina Fernandes Rodrigues Ferreira

Article2020

Rituximab in adult minimal change disease and focal segmental glomerulosclerosis - What is known and what is still unknown?

Philipp Gauckler, Jae Il Shin, Federico Alberici, Vincent Audard, Annette Bruchfeld, Martin Busch, Chee Kay Cheung, Matija Crnogorac, Elisa Delbarba, Kathrin Eller, Stanislas Faguer, Kres̆imir Gales̃ić, Siân Griffin, Zdenka Hrušková, Anushya Jeyabalan, Alexandre Karras, Catherine King, Harbir Singh Kohli, Rutger Maas, Gert Mayer, Sergey Moiseev, Masahiro Muto, Balazs Odler, Ruth J. Pepper, Luís F. Quintana, Jai Radhakrishnan, Raja Ramachandran, Alan D. Salama, Mårten Segelmark, Vladimı́r Tesař, Jack F.M. Wetzels, Lisa Willcocks, Martin Windpessl,

Article2025

Application of Bryophytes to Foods, Food Additives and Phytomedicines

Yoshinori Asakawa, Jianbo Xiao

Article2022

The Prevalence of Dysphagia and Food Impactions is High in Atopic Patients Without a Known History of Eosinophilic Esophagitis (EoE)

Ryan Eid, Emily J. Noonan, Jaimin Patel, Peter J Barnes, Bryan G. Sauer, Jeffrey Wilson, Amani Al-Hazaymeh, Emily C. McGowan