Works matching DE "FOOD color"

Results: 763

Generation, characterization, and potential food applications of a novel red colorant formed by oxidative coupling of chlorogenic acid and tryptophan.

Published in:

Lebensmittelchemie, 2025, v. 79, p. S2-010, doi. 10.1002/lemi.202552205

By:

Santarcangelo, Ardemia;
Schieber, Andreas;
Wüst, Matthias

Publication type:

Article

黄酒糟蛋白质资源的开发利用研究进展.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 364, doi. 10.13982/j.mfst.1673-9078.2025.5.0368

By:

罗琳;
廖菲菲;
辛璇;
张猛猛;
汪薇

Publication type:

Article

From Molecular to Macroscopic: Dual-Pathway Regulation of Carrot Whole Flour on the Gluten-Starch System.

Published in:

Foods, 2025, v. 14, n. 11, p. 1964, doi. 10.3390/foods14111964

By:

Wang, Han;
Tian, Xiaoxuan;
Zhang, Ruoyu;
Li, Huijing

Publication type:

Article

UV-Induced Aging in Thermochromic Pigment-Integrated Food-Grade Polymers: A Performance Assessment.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 11, p. 6039, doi. 10.3390/app15116039

By:

Breheny, Colette;
Colbert, Declan Mary;
Bezerra, Gilberto;
Geever, Joseph;
Geever, Luke M.

Publication type:

Article

Manufacturing operations in Americas streamlined: COMPANY: DyStar FOCUS: Business.

Published in:: Melliand International / Melliand Textilberichte, 2025, n. 3, p. 10
Publication type:: Article

The HepG2 cells growth inhibitory capacity from the leaves of Peristrophe bivalvis (L.) Merr. a natural dye in food culture.

Published in:

Journal of Drug Delivery & Therapeutics, 2025, v. 15, n. 5, p. 100, doi. 10.22270/jddt.v15i5.7153

By:

Quang-Ung Le

Publication type:

Article

Biochemical and molecular evaluation of oxidative stress and mitochondrial damage in fruit fly exposed to carmoisine.

Published in:

Molecular Biology Reports, 2024, v. 51, n. 1, p. 1, doi. 10.1007/s11033-024-09616-0

By:

Toraman, Emine

Publication type:

Article

Extraction of anthocyanins from red cabbage and purification using adsorption.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 4, p. 615, doi. 10.1016/j.fbp.2012.07.004

By:

Chandrasekhar, J.;
Madhusudhan, M. C.;
Raghavarao, K. S. M. S.

Publication type:

Article

Anthocyanin content and colour development of pomegranate jam.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 477, doi. 10.1016/j.fbp.2010.11.004

By:

Melgarejo, P.;
Martínez, R.;
Hernández, Fca;
Martinez, J. J.;
Legua, P.

Publication type:

Article

Effect of chitosan and chitooligosaccharide lactate on free lipids and reducing sugars content and on wheat bread firming.

Published in:

European Food Research & Technology, 2011, v. 232, n. 1, p. 123, doi. 10.1007/s00217-010-1368-6

By:

Rakcejeva, Tatjana;
Rusa, Kaspars;
Dukalska, Lija;
Kerch, Garry

Publication type:

Article

Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya ( Hylocereus sp. [Weber] Britton & Rose).

Published in:

European Food Research & Technology, 2009, v. 230, n. 2, p. 269, doi. 10.1007/s00217-009-1167-0

By:

Schweiggert, Ralf M.;
Villalobos-Gutierrez, María G.;
Esquivel, Patricia;
Carle, Reinhold

Publication type:

Article

Encapsulation Characteristic of Bougainvillea (Bougainvillea glabra) Dye Extract in Comparison of Maltodextrin and Carrageenan.

Published in:

Trends in Sciences, 2024, v. 21, n. 8, p. 1, doi. 10.48048/tis.2024.7972

By:

Wartini, Ni Made;
Wayan Gunam, Ida Bagus;
Ganda Putra, Gusti Putu;
Nara Swari, Luh Sri

Publication type:

Article

New palettes for your palate.

Published in:: 2008
Publication type:: Excerpt

Mikrobiyal Pigmentlerin Gıdalarda Renklendirici Olarak Kullanılması.

Published in:

Istanbul Gelisim University Journal of Health Sciences / İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi, 2023, n. 21, p. 1273, doi. 10.38079/igusabder.1098911

By:

ÇAKMAK SANCAR, Burcu;
ÖZTÜRK, Muhsin;
AKHAN, Meryem;
ERGÜN, Özer

Publication type:

Article

Diş Ağartma Tedavilerine Güncel Bir Bakış.

Published in:

Selcuk Dental Journal, 2023, v. 10, n. 1, p. 112, doi. 10.15311/selcukdentj.1078184

By:

NEZİR, Merve;
ÖZCAN, Suat

Publication type:

Article

Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye.

Published in:

Separations (2297-8739), 2024, v. 11, n. 2, p. 60, doi. 10.3390/separations11020060

By:

Vareltzis, Patroklos;
Karatsioli, Panagiota;
Kazakos, Ioannis;
Menelaou, Anna-Maria;
Parmaxi, Konstantina;
Economou, Vangelis

Publication type:

Article

Color on Food Packaging as Brand Visibility and Value Creation: A Systematic Review.

Published in:

Global Journal of Business Social Sciences Review (GATR-GJBSSR), 2022, v. 10, n. 4, p. 267, doi. 10.35609/gjbssr.2022.10.4(5)

By:

Swasty, Wirania;
Mustafa, Muhizam

Publication type:

Article

原花青素的生物活性及在食品中的应用.

Published in:

Food Research & Development, 2025, v. 46, n. 4, p. 187, doi. 10.12161/j.issn.1005-6521.2025.04.025

By:

田艳杰;
陈志强;
姜华

Publication type:

Article

计算机视觉技术在食品品质检测中的应用.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 208, doi. 10.12161/j.issn.1005-6521.2020.16.035

By:

柳琦;
涂郑禹;
陈超;
吴鹏

Publication type:

Article

Viscous Fingering of Miscible Liquids in Porous and Swellable Media for Rapid Diagnostic Tests.

Published in:

Bioengineering (Basel), 2018, v. 5, n. 4, p. 1, doi. 10.3390/bioengineering5040094

By:

Clingan, Holly;
Rusk, Devon;
Smith, Kathryn;
Garcia, Antonio A.

Publication type:

Article

NEW DYNAMICALLY GENERATED COLOR-SHADED RELIEFS FOR NARROW ANGLE CAMERA DIGITAL TERRAIN MODELS.

Published in:

LPI Contribution, 2019, p. 1

By:

Henriksen, M. R.;
Manheim, M. R.;
Robinson, M. S.

Publication type:

Article

Impact of Covid19 on electricity load in Haryana (India).

Published in:

International Journal of Energy Research, 2021, v. 45, n. 2, p. 3397, doi. 10.1002/er.6008

By:

Gulati, Payal;
Kumar, Anil;
Bhardwaj, Raghav

Publication type:

Article

STUDIES ON PHYSIOCHEMICAL ANALYSIS AND APPLICABILITY OF CAROTENOID PIGMENT PRODUCTION FROM RHODOTORULA MUCILAGINOSA AS FOOD COLOURANT.

Published in:

International Journal of Agricultural & Statistical Sciences, 2017, v. 13, n. 2, p. 507

By:

Manimala, M. R. A.;
Murugesan, R.

Publication type:

Article

Quality of Farmers’ Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin.

Published in:

Ecology of Food & Nutrition, 2005, v. 44, n. 4, p. 271, doi. 10.1080/03670240500187302

By:

Kayode, A. P. Polycarpe;
Adegbidi, Anselme;
Hounhouigan, Joseph D.;
Linnemann, Anita R.;
Robert Nout, M. J.

Publication type:

Article

Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 3, p. 206, doi. 10.18502/jfqhc.11.3.16592

By:

vayghan, R. Sakooei;
Saatloo, N. Vakili;
Armioon, M. R.;
Sepahi, S.

Publication type:

Article

Effects of Nocturnal UV-B Irradiation on Growth, Flowering, and Phytochemical Concentration in Leaves of Greenhouse-Grown Red Perilla.

Published in:

Plants (2223-7747), 2021, v. 10, n. 6, p. 1252, doi. 10.3390/plants10061252

By:

Yoshida, Hideo;
Nishikawa, Tatsuru;
Hikosaka, Shoko;
Goto, Eiji

Publication type:

Article

УПОТРЕБА НА ТИТАНИЕВ ДИОКСИД В ЛЕКАРСТВЕНИ ПРОДУКТИ.

Published in:

Management & Education / Upravlenie i Obrazovanie, 2023, v. 19, n. 6, p. 28

By:

Агова, Надя;
Георгиева, Станислава;
Ламбев, Момчил;
Бекяров, Пламен

Publication type:

Article

EVALUATION OF THE COLOUR CHARACTERISTICS OF RAW-DRIED SAUSAGES MADE WITH STARTER CULTURE.

Published in:

Management & Education / Upravlenie i Obrazovanie, 2013, v. 9, n. 6, p. 39

By:

Indzhelieva, Diana

Publication type:

Article

From Crystals to Color: A Compendium of Multi-Analytical Data on Mineralogical Phases in Opaque Colored Glass Mosaic Tesserae.

Published in:

Minerals (2075-163X), 2020, v. 10, n. 7, p. 609, doi. 10.3390/min10070609

By:

Vandini, Mariangela;
Fiorentino, Sara

Publication type:

Article

Ammonium Fluoride as Suitable Additive for HILIC-Based LC-HRMS Metabolomics.

Published in:

Metabolites (2218-1989), 2019, v. 9, n. 12, p. 292, doi. 10.3390/metabo9120292

By:

Narduzzi, Luca;
Royer, Anne-Lise;
Bichon, Emmanuelle;
Guitton, Yann;
Buisson, Corinne;
Le Bizec, Bruno;
Dervilly-Pinel, Gaud

Publication type:

Article

Why Black Flowers? An Extreme Environment and Molecular Perspective of Black Color Accumulation in the Ornamental and Food Crops.

Published in:

Frontiers in Plant Science, 2022, v. 13, p. 1, doi. 10.3389/fpls.2022.885176

By:

Ahmad, Sagheer;
Jinliao Chen;
Guizhen Chen;
Jie Huang;
Yuzhen Zhou;
Kai Zhao;
Siren Lan;
Zhongjian Liu;
Donghui Peng

Publication type:

Article

Renoprotective effect of cinnamaldehyde in food color induced toxicity.

Published in:

3 Biotech, 2018, v. 8, n. 4, p. 1, doi. 10.1007/s13205-018-1241-z

By:

Sharma, Uma Kant;
Kumar, Ramesh;
Gupta, Ashutosh;
Ganguly, Risha;
Pandey, Abhay K.

Publication type:

Article

Fruit yogurt processed with high pressure.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 4, p. 464, doi. 10.1111/j.1365-2621.2005.01084.x

By:

Walker, Marcia K.;
Farkas, Daniel F.;
Loveridge, Vicki;
Meunier-Goddik, Lisbeth

Publication type:

Article

The effect of addition of calcium and processing temperature on the quality of guava in syrup.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 4, p. 417, doi. 10.1111/j.1365-2621.2005.01088.x

By:

Sato, Ana Carla K.;
Sanjinéz-Argandoña, Eliana J.;
Cunha, Rosiane L.

Publication type:

Article

The sensory and microbiological quality of fresh sliced mushroom ( Agaricus bisporus L.) packaged in modified atmospheres.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 9, p. 943, doi. 10.1111/j.1365-2621.2005.01028.x

By:

Simón, Ana;
González-Fandos, Elena;
Tobar, Vanesa

Publication type:

Article

Rapid instrumental methods and chemometrics for the determination of pre-crystallization in chocolate.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 9, p. 953, doi. 10.1111/j.1365-2621.2005.01029.x

By:

Svenstrup, Gitte;
Heimdal, Hanne;
Nørgaard, Lars

Publication type:

Article

The use of a natural colorant based on betalain in the manufacture of sweet products in India.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 10, p. 1087, doi. 10.1111/j.1365-2621.2004.00879.x

By:

Roy, Kakali;
Gullapalli, Swathi;
Chaudhuri, Utpal Roy;
Chakraborty, Runu

Publication type:

Article

Effect of packaging cycle on the colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 623, doi. 10.1046/j.1365-2621.2003.00687.x

By:

Isdell, Emer;
Allen, Paul;
Doherty, Alice;
Butler, Francis

Publication type:

Article

Genotype × Storage Environment Interaction and Stability of Potato Chip Color: Implications in Breeding for Cold Storage Chip Quality.

Published in:

Crop Science, 2013, v. 53, n. 5, p. 1944, doi. 10.2135/cropsci2013.02.0089

By:

Rak, Kyle;
Navarro, Felix M.;
Palta, Jiwan P.

Publication type:

Article

Physical State of β‐Carotene at High Concentrations in a Solid Triglyceride Matrix.

Published in:

European Journal of Lipid Science & Technology, 2020, v. 122, n. 2, p. N.PAG, doi. 10.1002/ejlt.201900250

By:

Schjoerring‐Thyssen, Jakob;
Olsen, Karsten;
Koehler, Klaus;
Jouenne, Eric;
Larsen, Flemming Hofmann;
Andersen, Mogens L.

Publication type:

Article

Example‐Based Colourization Via Dense Encoding Pyramids.

Published in:

Computer Graphics Forum, 2020, v. 39, n. 1, p. 20, doi. 10.1111/cgf.13659

By:

Xiao, Chufeng;
Han, Chu;
Zhang, Zhuming;
Qin, Jing;
Wong, Tien‐Tsin;
Han, Guoqiang;
He, Shengfeng

Publication type:

Article

PIGMENT PROFILE OF OLIVE OILS DETERMINED BY SCHOOL MEASUREMENT SYSTEM LABQUEST AND SPECTROMETER.

Published in:

Journal of Technology & Information Education, 2014, v. 6, n. 2, p. 71, doi. 10.5507/jtie.2014.017

By:

BRANIŠA, Jana;
JENISOVÁ, Zita;
JOMOVÁ, Klaudia

Publication type:

Article

PHYSICOCHEMICAL ANALYSIS AND ANTIOXIDANT BENEFITS OF YOGURT ENRICHED WITH BETALAINS FROM RED BEET (BETA VULGARIS L.).

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 4, p. 202, doi. 10.34302/crpjfst/2024.16.4.16

By:

Djabali, S.;
Barkat, M.;
Sabba, E.;
Boussouf, L.;
Chelaghema, Z.;
Haif, N.

Publication type:

Article

THE EFFECT OF DIFFERENT FRYING CONDITIONS ON THE COLOR PARAMETERS OF PURPLE SWEET POTATO (Ipomoea batatas Poiret) SLICES.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 35

By:

Fadhil, Rahmat;
Nurba, Diswandi;
Ikhwanto, Kiki

Publication type:

Article

DEVELOPMENT AND STABILITY OF BIO - FOOD COLOUR FROM BEETROOT BY SPRAY DRYING.

Published in:

Carpathian Journal of Food Science & Technology, 2012, v. 4, n. 2, p. 63

By:

Adiyaman, P.;
Kanchana, S.;
Mahendran, P. P.

Publication type:

Article

EVALUATION OF COLOR STABILITY OF FLEXIBLE DENTURE BASE RESIN IN FOUR COMMONLY USED FOOD SOLUTIONS.

Published in:

Guident, 2016, v. 9, n. 5, p. 57

By:

Rajarajan, Janani;
Kurien, Anjana;
Thirumurthy, V. R.

Publication type:

Article

Effect of Food Colorants on Color of Denture Base Acrylic Resins.

Published in:

Journal of Pharmacy & Bioallied Sciences, 2021, v. 13, p. S664, doi. 10.4103/jpbs.JPBS_759_20

By:

Vaddamanu, Sunil Kumar;
Vyas, Rajesh;
Pati, Sourav Kumar;
Thakkar, Radhika;
Kumar, Amit;
Badiyani, Bhumika Kamal

Publication type:

Article

Effect of food colorants on color of denture base acrylic resins.

Published in:

Journal of Pharmacy & Bioallied Sciences, 2021, v. 13, p. 664, doi. 10.4103/jpbs.JPBS_759_20

By:

Vaddamanu, Sunil;
Vyas, Rajesh;
Pati, Sourav;
Thakkar, Radhika;
Kumar, Amit;
Badiyani, Bhumika

Publication type:

Article

SMRP: A MOBILE APPLICATION FOR EARTHQUAKE PERSONAL RISK ALARMS.

Published in:

IADIS International Journal on WWW/Internet, 2023, v. 21, n. 1, p. 18

By:

Arturo Luna-Ramírez, Wulfrano;
Carlos García-Zepeda, Juan;
Ortiz-Hernández, Gustavo

Publication type:

Article

IMPACT OF ADDED COLORED WHEAT BRAN ON BREAD QUALITY.

Published in:

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017, v. 65, n. 1, p. 99, doi. 10.11118/actaun201765010099

By:

Machálková, Lenka;
Janečková, Marie;
Hřivna, Luděk;
Dostálová, Yvona;
Hernandez, Joany;
Mrkvicová, Eva;
Vyhnánek, Tomáš;
Trojan, Václav

Publication type:

Article