Colour is one of the most relevant organoleptic attributes that directly affects consumers'
acceptance and food selection. However, as food colouring pigments are generally unstable …

Honeybees products comprise of numerous substances, including propolis, bee pollen, and
royal jelly, which have long been known for their medicinal and health‐promoting properties …

Royal jelly (RJ) is a yellowish-white and acidic secretion of hypopharyngeal and mandibular
glands of nurse bees used to feed young worker larvae during the first three days and the …

Abstract Tartrazine (TZ), or E 102 or C Yellow, is a commonly used azo dye in the food and
dyeing industries. Its excessive usage beyond permissible levels threatens human health …

Royal jelly (RJ) demand is growing every year and so is the market for functional foods in
general. RJ is formed by different substances, mainly carbohydrates, proteins, and lipids, but …

The astronomical increase of the world's aged population is associated with the increased
prevalence of neurodegenerative diseases, heightened disability, and extremely high costs …

T-2 toxin and deoxynivalenol (DON) are type A and B trichothecenes, respectively. They
widely occur as pollutants in food and crops and cause a series of toxicities, including …

Biodiversity strengthens the productivity of any ecosystem (agricultural land, forest, lake,
etc.). The loss of biodiversity contributes to food and energy insecurity; increases …

The vast increase of world's aging populations is associated with increased risk of age‐
related neurodegenerative diseases such as Parkinson's disease (PD). PD is a widespread …

Recently, progressive use of synthetic food additives increase the attention paid on their
benefit and toxicity in food, especially for the young. One of these additives is artificial azo …