Works matching DE "COLORING matter in food"
Results: 722
Artificial Food Colorants Inhibit Superoxide Production in Differentiated HL-60 Cells.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 8, p. 1725, doi. 10.1271/bbb.100314
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- Article
pH Feedback Lifecycles Programmed by Enzymatic Logic Gates Using Common Foods as Fuels.
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- Angewandte Chemie, 2021, v. 133, n. 20, p. 11499, doi. 10.1002/ange.202017003
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- Article
Revealing the chemical synergism in coloring tomatoes by Raman spectroscopy.
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- Journal of Raman Spectroscopy, 2023, v. 54, n. 11, p. 1314, doi. 10.1002/jrs.6471
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- Article
Proper Coloring of Geometric Hypergraphs.
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- Discrete & Computational Geometry, 2019, v. 62, n. 3, p. 674, doi. 10.1007/s00454-019-00096-9
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- Article
NADES for food industry innovation: novel bioadditives based on olive oil byproducts.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 134, p. 193, doi. 10.1016/j.fbp.2022.05.007
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- Article
Efficient extraction of food grade natural blue colorant from dry biomass of Spirulina platensis using eco-friendly methods.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 129, p. 84, doi. 10.1016/j.fbp.2021.07.006
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- Article
Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 121, p. 178, doi. 10.1016/j.fbp.2020.02.006
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- Article
Assessment of the purification of phycobiliproteins in cyanobacteria through aqueous two-phase systems with different proportions of PEG/salt.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 345, doi. 10.1016/j.fbp.2019.11.020
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- Article
Surface oxygen plasma modification of screen-printed carbon electrode for quantitative determination of sunset yellow and tartrazine in foods.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 881, doi. 10.1007/s00217-021-03927-3
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Ultrasonic extraction, structural characterization, and bioactivities of nonstarch polysaccharides from red yeast rice.
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- Biotechnology & Applied Biochemistry, 2020, v. 67, n. 2, p. 273, doi. 10.1002/bab.1844
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- Article
Coloring Heat-Resistant Textiles.
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- Fibre Chemistry, 2018, v. 50, n. 4, p. 345, doi. 10.1007/s10692-019-09987-2
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- Article
Coloring Operads for Algebraic Field Theory: LMS/EPSRC Durham Symposium on Higher Structures in M‐Theory.
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- Fortschritte der Physik / Progress of Physics, 2019, v. 67, n. 8/9, p. N.PAG, doi. 10.1002/prop.201910004
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- Article
Selection of the Optimal Concentration of Nitro Blue Tetrazolium Dye in Polyvinyl Alcohol Film for Diagnostic Radiology.
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- Trends in Sciences, 2024, v. 21, n. 11, p. 1, doi. 10.48048/tis.2024.8037
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- Article
High performance liquid chromatography as a micro-destructive technique for the identification of anthraquinone red dyestuffs in cultural heritage objects.
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- Chemistry Teacher International, 2023, v. 5, n. 1, p. 1, doi. 10.1515/cti-2022-0018
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- Article
'Transparent mice': deep-tissue live imaging using food dyes.
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- Communications Biology, 2024, v. 7, n. 1, p. 1, doi. 10.1038/s42003-024-07012-9
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- Article
Carotenoids from Rhodotorula and Phaffia: yeasts of biotechnological importance.
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- Journal of Industrial Microbiology & Biotechnology, 2009, v. 36, n. 2, p. 163, doi. 10.1007/s10295-008-0492-9
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- Article
烟管孔菌G14 产锰过氧化物酶条件优化及其对染 料的脱色.
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- Mycosystema, 2021, v. 40, n. 6, p. 1511, doi. 10.13346/j.mycosystema.200373
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Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships.
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- 2018
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- journal article
Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods.
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- 2018
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- journal article
Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.
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- 2015
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- journal article
Thermal Stability of Selected Natural Red Extracts Used as Food Colorants.
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- Plant Foods for Human Nutrition, 2013, v. 68, n. 1, p. 11, doi. 10.1007/s11130-013-0337-1
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- Article
High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation.
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- Plant Foods for Human Nutrition, 2012, v. 67, n. 4, p. 450, doi. 10.1007/s11130-012-0324-y
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- Article
Juice, Pulp and Seeds Fractionated from Dry Climate Primocane Raspberry Cultivars ( Rubus idaeus) Have Significantly Different Antioxidant Capacity, Anthocyanin Content and Color.
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- Plant Foods for Human Nutrition, 2012, v. 67, n. 4, p. 358, doi. 10.1007/s11130-012-0319-8
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- Article
Betacyanin and Other Antioxidants Production During Growth of Opuntia stricta (Haw.) Fruits.
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- Plant Foods for Human Nutrition, 2012, v. 67, n. 4, p. 337, doi. 10.1007/s11130-012-0316-y
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- Article
Consumer Awareness and Contemporary Policy Regulations on Artificial Food Colourants Safety in India.
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- Current Research in Nutrition & Food Science, 2024, v. 12, n. 2, p. 911, doi. 10.12944/CRNFSJ.12.2.33
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- Article
Pectin based Colorimetric Film for Monitoring Food Freshness.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 941, doi. 10.12944/CRNFSJ.11.3.03
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- Article
ТЕМПЕРАТУРНЫЙ РЕЖИМ МОНОГРАНУЛИРОВАНИЯ ПРИПРОИЗВОДСТВЕ ИМИТИРОВАННЫХ ПИЩЕВЫХ ПРОДУКТОВ
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- Scientific Works, 2019, v. 83, n. 1, p. 80, doi. 10.15673/swonaft.v83i1.1422
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- Article
Physiochemical Properties of Benzophenone and Curcumin-conjugated PAMAM Dendrimers Using Topological Indices.
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- Polycyclic Aromatic Compounds, 2024, v. 44, n. 5, p. 3419, doi. 10.1080/10406638.2023.2234542
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- Article
Inhibition of human pyridoxal kinase by 2-acetyl-4-((1 R,2 S,3 R)-1,2,3,4-tetrahydroxybutyl)imidazole (THI).
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- Journal of Enzyme Inhibition & Medicinal Chemistry, 2015, v. 30, n. 2, p. 336, doi. 10.3109/14756366.2014.915396
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- Article
Determination of Synthetic Colors in Some Locally Available Foods of Kashan City, Iran.
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- International Archives of Health Sciences, 2016, v. 3, n. 2, p. 61, doi. 10.18869/iahs.3.2.61
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- Article
Microextraction Methods for the Separation-Preconcentration and Determination of Food Dyes: A Minireview.
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- Analytical Letters, 2023, v. 56, n. 15, p. 2473, doi. 10.1080/00032719.2023.2175212
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- Article
A Comparative Study of Fuzzy Domination and Fuzzy Coloring in an Optimal Approach.
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- Mathematics (2227-7390), 2023, v. 11, n. 18, p. 4019, doi. 10.3390/math11184019
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- Article
Cytotoxicity and Mito-depressive Effect of Synthetic Lemon Flavour Food Dye on Allium Cepa Root Tips.
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- Egyptian Academic Journal of Biological Sciences, C Physiology & Molecular Biology, 2024, v. 16, n. 2, p. 39, doi. 10.21608/EAJBSC.2024.367781
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- Article
Solvent Extraction Optimization of Chlorophyll Dye from Conocarpus Lancifolius Leaves.
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- Journal of Engineering & Technological Sciences, 2020, v. 52, n. 1, p. 14, doi. 10.5614/j.eng.technol.sci.2020.52.1.2
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- Article
牛仔色纱打样技术进展.
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- Cotton Textile Technology, 2021, v. 49, n. 596, p. 80
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- Article
Eco-Toxicological and Kinetic Evaluation of TiO2 and ZnO Nanophotocatalysts in Degradation of Organic Dye.
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- Catalysts (2073-4344), 2019, v. 9, n. 10, p. 871, doi. 10.3390/catal9100871
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- Article
Pseudomonas azotoformans Belonging to Pseudomonas fluorescens Group as Causative Agent of Blue Coloration in Carcasses of Slaughterhouse Rabbits.
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- Animals (2076-2615), 2020, v. 10, n. 2, p. 256, doi. 10.3390/ani10020256
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- Article
DETERMINATION OF TWO COLOR AGENTS IN HARD BOILED CANDY BY LASER-BASED PHOTOACOUSTIC SPECTROSCOPY AND COLORIMETRY.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 4, p. 126, doi. 10.34302/2019.11.4.11
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- Article
THE NEED FOR FOOD ADDITIVES AND THEIR TOXICITY.
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- Annals of the University Dunarea de Jos of Galati: Fascicle XIV, Mechanical Engineering / Analele Universităţii "Dunărea de Jos" din Galaţi. Fascicula XIV, Inginerie Mecanică, 2019, v. 26, n. 1, p. 5
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- Article
Aspirin in Food Samples for Separation and Micro Determination of Copper(II) Using Cloud Point Extraction/Solvation Method.
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- Nano Biomedicine & Engineering, 2021, v. 13, n. 1, p. 62, doi. 10.5101/nbe.v13i1.p62-71
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- Article
Health Implications on Consumption of Food at Fast Food Outlets in Chennai.
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- Indian Journal of Public Health Research & Development, 2020, v. 11, n. 2, p. 202, doi. 10.37506/v11/i2/2020/ijphrd/194783
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- Article
Food dyes present in ultra-processed foods consumed by university students.
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- Revista de Pesquisa: Cuidado é Fundamental, 2018, v. 10, n. 2, p. 310, doi. 10.9789/2175-5361.2018.v10i2.310-317
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- Article
Knowledge of nursing and nutrition graduate students on the consumption of food colorings and their adverse health effects.
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- Revista de Pesquisa: Cuidado é Fundamental, 2016, v. 8, n. 4, p. 5045, doi. 10.9789/2175-5361.2016.v8i4.5045-5053
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- Article
Froth Production in Potable Water without Chemicals.
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- Drinking Water Engineering & Science Discussions, 2019, p. 1, doi. 10.5194/dwes-2018-26
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- Article
Roles of Medicinal Mushrooms as Natural Food Dyes and Dye-Sensitised Solar Cells (DSSC): Synergy of Zero Hunger and Affordable Energy for Sustainable Development.
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- Sustainability (2071-1050), 2022, v. 14, n. 21, p. 13894, doi. 10.3390/su142113894
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- Article
Advances in the Application of Nanocatalysts in Photocatalytic Processes for the Treatment of Food Dyes: A Review.
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- Sustainability (2071-1050), 2021, v. 13, n. 21, p. 11676, doi. 10.3390/su132111676
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- Article
Exploring the Drivers behind Self-Reported and Measured Food Wastage.
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- Sustainability (2071-1050), 2019, v. 11, n. 20, p. 5677, doi. 10.3390/su11205677
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- Article
Cake Art.
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- Aspeers, 2012, n. 5, p. 82, doi. 10.54465/aspeers.05-08
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- Article
Use of food colourants as plaque disclosing agents.
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- Journal of Clinical Periodontology, 1976, v. 3, n. 4, p. 200, doi. 10.1111/j.1600-051X.1976.tb00039.x
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- Article
Colouring Foods: Product Status and Labelling Issues in the EU.
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- European Food & Feed Law Review, 2010, v. 5, n. 2, p. 73
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- Article