<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Steven Janvier</style></author><author><style face="normal" font="default" size="100%">Séverine Goscinny</style></author><author><style face="normal" font="default" size="100%">Le Donne, Cinzia</style></author><author><style face="normal" font="default" size="100%">Joris Van Loco</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Low-calorie sweeteners in food and food supplements on the Italian market.</style></title><secondary-title><style face="normal" font="default" size="100%">Food Addit Contam Part B Surveill</style></secondary-title><alt-title><style face="normal" font="default" size="100%">Food Addit Contam Part B Surveill</style></alt-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Aspartame</style></keyword><keyword><style  face="normal" font="default" size="100%">Chromatography, Liquid</style></keyword><keyword><style  face="normal" font="default" size="100%">Cyclamates</style></keyword><keyword><style  face="normal" font="default" size="100%">Diet</style></keyword><keyword><style  face="normal" font="default" size="100%">Dietary Supplements</style></keyword><keyword><style  face="normal" font="default" size="100%">Dipeptides</style></keyword><keyword><style  face="normal" font="default" size="100%">Energy Intake</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Additives</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Contamination</style></keyword><keyword><style  face="normal" font="default" size="100%">Hesperidin</style></keyword><keyword><style  face="normal" font="default" size="100%">Humans</style></keyword><keyword><style  face="normal" font="default" size="100%">ITALY</style></keyword><keyword><style  face="normal" font="default" size="100%">Saccharin</style></keyword><keyword><style  face="normal" font="default" size="100%">Sweetening Agents</style></keyword><keyword><style  face="normal" font="default" size="100%">Tandem Mass Spectrometry</style></keyword><keyword><style  face="normal" font="default" size="100%">Thiazines</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2015</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2015</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">8</style></volume><pages><style face="normal" font="default" size="100%">298-308</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;This study determines the occurrence and concentration levels of artificial low-calorie sweeteners (LCSs) in food and food supplements on the Italian market. The analysed sample set (290 samples) was representative of the Italian market and comprised of beverages, jams, ketchups, confectionery, dairy products, table-top sweeteners and food supplements. All samples were analysed via UPLC-MS/MS. The method was in-house validated for the analysis of seven LCSs (aspartame, acesulfame-K, saccharin, sucralose, cyclamate, neotame and neohesperidin dihydrochalcone) in food and for five LCSs (aspartame, acesulfame-K, saccharin, cyclamate and sucralose) in food supplements. Except for cyclamate in one beverage which exceeded the maximum level (ML) with 13%, all concentrations measured in food were around or below the ML. In food supplements, 40 of the 52 samples (77%) were found to be above the ML, with exceedances of up to 200% of the ML.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">4</style></issue><custom1><style face="normal" font="default" size="100%">http://www.ncbi.nlm.nih.gov/pubmed/26406785?dopt=Abstract</style></custom1></record></records></xml>