"Food Additives" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Substances used in the processing or storage of foods or animal feed including ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS; EXCIPIENTS and other similarly used substances. Many of the same substances are used as PHARMACEUTIC AIDS.
| Descriptor ID |
D005503
|
| MeSH Number(s) |
D27.720.372.300 G07.203.300.514.500 J02.500.514.500
|
| Concept/Terms |
Food Additives- Food Additives
- Additive, Food
- Additives, Food
- Food Additive
|
Below are MeSH descriptors whose meaning is more general than "Food Additives".
Below are MeSH descriptors whose meaning is more specific than "Food Additives".
This graph shows the total number of publications written about "Food Additives" by people in this website by year, and whether "Food Additives" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2000 | 1 | 0 | 1 |
| 2007 | 1 | 0 | 1 |
| 2008 | 0 | 1 | 1 |
| 2009 | 0 | 1 | 1 |
| 2011 | 1 | 1 | 2 |
| 2012 | 1 | 0 | 1 |
| 2013 | 0 | 1 | 1 |
| 2014 | 1 | 2 | 3 |
| 2015 | 1 | 0 | 1 |
| 2016 | 1 | 0 | 1 |
| 2017 | 2 | 2 | 4 |
| 2018 | 2 | 1 | 3 |
| 2021 | 1 | 0 | 1 |
| 2022 | 0 | 2 | 2 |
| 2023 | 0 | 1 | 1 |
| 2025 | 0 | 1 | 1 |
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Below are the most recent publications written about "Food Additives" by people in Profiles.
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Han Y, Guo X, Thanuphol P, Ji R, Zhu Z, Wu Y, Du H, Xiao H. Gut Microbiota-Mediated Degradation of Food-Grade Lambda-Carrageenan by Bacteroides xylanisolvens and Its Role in Inflammation. J Agric Food Chem. 2025 Feb 19; 73(7):4288-4298.
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Liu W, McClements DJ, Peng X, Jin Z, Chen L. Recent progress in regulating starch digestibility using natural additives and sustainable processing operations. Crit Rev Food Sci Nutr. 2025; 65(3):612-626.
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr. 2024; 64(10):2890-2905.
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Putra C, Bello D, Tucker KL, Kelleher SL, Mangano KM. Estimation of Titanium Dioxide Intake by Diet and Stool Assessment among US Healthy Adults. J Nutr. 2022 06 09; 152(6):1525-1537.
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Culler MD, Inchingolo R, McClements DJ, Decker EA. Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions. J Agric Food Chem. 2021 Jan 20; 69(2):750-755.
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Sohal IS, O'Fallon KS, Gaines P, Demokritou P, Bello D. Ingested engineered nanomaterials: state of science in nanotoxicity testing and future research needs. Part Fibre Toxicol. 2018 07 03; 15(1):29.
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DeLoid GM, Sohal IS, Lorente LR, Molina RM, Pyrgiotakis G, Stevanovic A, Zhang R, McClements DJ, Geitner NK, Bousfield DW, Ng KW, Loo SCJ, Bell DC, Brain J, Demokritou P. Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose. ACS Nano. 2018 07 24; 12(7):6469-6479.
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Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. J Agric Food Chem. 2018 Apr 18; 66(15):3939-3948.
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Yuan B, Zhao L, Yang W, McClements DJ, Hu Q. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread. J Food Sci. 2017 Sep; 82(9):2041-2050.
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Tiani KA, Yeung TW, McClements DJ, Sela DA. Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgels. Int J Food Sci Nutr. 2018 Mar; 69(2):155-164.