Game day guilt: how ingroup affiliation and identity threat influence indulgent food choices among sport fans.
- Published in:
- Sport Management Review, 2025, v. 28, n. 2, p. 328, doi. 10.1080/14413523.2024.2436713
- By:
- Publication type:
- Article
Works about FOOD color
Results: 756
1
2
Chitosan‐Graft‐Gelatin Hydrogel Containing Bromothymol Blue as a Food Spoilage Indicator for Intelligent Food Packaging.
- Published in:
- Advanced Materials Interfaces, 2025, v. 12, n. 9, p. 1, doi. 10.1002/admi.202400799
- By:
- Publication type:
- Article
3
Do the azo food colorings carmoisine and ponceau 4R have a genotoxic potential?
- Published in:
- Toxicology Research, 2025, v. 14, n. 2, p. 1, doi. 10.1093/toxres/tfaf033
- By:
- Publication type:
- Article
4
Resurgence of natural colourants: a holistic view *.
- Published in:
- Natural Product Research, 2004, v. 18, n. 1, p. 59, doi. 10.1080/1057563031000122112
- By:
- Publication type:
- Article
5
Sulfur-rich carbon quantum dots based on Alternanthera philoxeroides and thiourea for the detection of tartrazine.
- Published in:
- Journal of Materials Science: Materials in Electronics, 2022, v. 33, n. 16, p. 12808, doi. 10.1007/s10854-022-08226-5
- By:
- Publication type:
- Article
6
Effect of brown seaweed powder on physical and textural properties of wheat bread.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 1, p. 1, doi. 10.1007/s00217-017-2929-8
- By:
- Publication type:
- Article
7
Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 7, p. 1219, doi. 10.1007/s00217-016-2836-4
- By:
- Publication type:
- Article
8
Influence of drying temperatures on the quality of pasta formulated with different egg products.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 5, p. 817, doi. 10.1007/s00217-016-2795-9
- By:
- Publication type:
- Article
9
Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 2, p. 177, doi. 10.1007/s00217-016-2734-9
- By:
- Publication type:
- Article
10
Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 12, p. 2119, doi. 10.1007/s00217-016-2708-y
- By:
- Publication type:
- Article
11
Effect of vacuum-combined baking of cookies on acrylamide content, texture and color.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 1, p. 243, doi. 10.1007/s00217-014-2324-7
- By:
- Publication type:
- Article
12
Effect of unmalted oats ( Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 2, p. 225, doi. 10.1007/s00217-013-2105-8
- By:
- Publication type:
- Article
13
Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac ( Apium graveolens L. var. rapaceum (Mill.) DC.) products.
- Published in:
- European Food Research & Technology, 2013, v. 237, n. 3, p. 353, doi. 10.1007/s00217-013-1998-6
- By:
- Publication type:
- Article
14
Bleaching of colored whey and milk by a multiple-enzyme system.
- Published in:
- European Food Research & Technology, 2013, v. 237, n. 3, p. 377, doi. 10.1007/s00217-013-2000-3
- By:
- Publication type:
- Article
15
Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 5, p. 843, doi. 10.1007/s00217-013-1935-8
- By:
- Publication type:
- Article
16
Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 4, p. 579, doi. 10.1007/s00217-012-1903-8
- By:
- Publication type:
- Article
17
Biodenitrification of concentrated red beet juice.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 4, p. 693, doi. 10.1007/s00217-012-1792-x
- By:
- Publication type:
- Article
18
Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 4, p. 637, doi. 10.1007/s00217-011-1563-0
- By:
- Publication type:
- Article
19
Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 4, p. 647, doi. 10.1007/s00217-011-1553-2
- By:
- Publication type:
- Article
20
Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 3, p. 483, doi. 10.1007/s00217-011-1536-3
- By:
- Publication type:
- Article
21
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:
- Publication type:
- Article
22
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:
- Publication type:
- Article
23
New palettes for your palate.
- Published in:
- 2008
- Publication type:
- Excerpt
24
若年層の食育における食事の色の種類及び 出現回数と食事摂取量との関連.
- Published in:
- Journal of Home Economics of Japan, 2024, v. 75, n. 9, p. 16
- By:
- Publication type:
- Article
25
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:
- Publication type:
- Article
26
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 6, p. 304, doi. 10.3390/fermentation10060304
- By:
- Publication type:
- Article
27
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:
- Publication type:
- Article
28
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:
- Publication type:
- Article
29
Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage.
- Published in:
- Journal of Food & Dairy Sciences, 2021, v. 12, n. 3, p. 49, doi. 10.21608/jfds.2021.64454.1018
- By:
- Publication type:
- Article
30
Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt.
- Published in:
- Journal of Food & Dairy Sciences, 2018, v. 9, n. 1, p. 31
- By:
- Publication type:
- Article
31
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:
- Publication type:
- Article
32
A LC/MS-MS Guided Isolation of Laccaic Acid-A: A Potent Antimicrobial Agent.
- Published in:
- Indian Journal of Pharmaceutical Education & Research, 2018, v. 52, p. S287, doi. 10.5530/ijper.52.4s.109
- By:
- Publication type:
- Article
33
A computer program for detecting additive, dominance, imprinting, sex-influenced and the overall QTL effects.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 96
- By:
- Publication type:
- Article
34
Characterization of color uniformity of the cut lean surface in fresh ham.
- Published in:
- 2003
- By:
- Publication type:
- Abstract
35
Color stability of summer sausage displayed in light of varying intensity.
- Published in:
- 2003
- By:
- Publication type:
- Abstract
36
Automatic detection and visualization of garment color in Western portrait paintings.
- Published in:
- Digital Scholarship in the Humanities, 2019, v. 34, p. i156, doi. 10.1093/llc/fqz055
- By:
- Publication type:
- Article
37
Analysis of Olfactory Visualization Technology in Food Quality Inspection.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 12, p. 395, doi. 10.16429/j.1009-7848.2023.12.039
- By:
- Publication type:
- Article
38
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:
- Publication type:
- Article
39
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:
- Publication type:
- Article
40
The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 82, doi. 10.7455/ijfs/3.1.2014.a8
- By:
- Publication type:
- Article
41
Purple Dragons and Yellow Toadstools a Versatile Exercise for Introducing Students to Negotiated Consensus.
- Published in:
- Science & Engineering Ethics, 2019, v. 25, n. 4, p. 1261, doi. 10.1007/s11948-019-00088-1
- By:
- Publication type:
- Article
42
Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage.
- Published in:
- Fisheries Science, 2010, v. 76, n. 4, p. 703, doi. 10.1007/s12562-010-0248-0
- By:
- Publication type:
- Article
43
Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 243, doi. 10.1111/j.1365-2621.1999.tb15874.x
- By:
- Publication type:
- Article
44
Color in concentrated milk proteins with high sucrose as affected by glucose replacement.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 90, doi. 10.1111/j.1365-2621.1999.tb09867.x
- By:
- Publication type:
- Article
45
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 42, doi. 10.1111/j.1365-2621.1999.tb09857.x
- By:
- Publication type:
- Article
46
Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 16, doi. 10.1111/j.1365-2621.1999.tb09852.x
- By:
- Publication type:
- Article
47
Color Characteristics of Irradiated Vacuum-Packaged Pork, Beef, and Turkey.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1001, doi. 10.1111/j.1365-2621.1998.tb15842.x
- By:
- Publication type:
- Article
48
Prediction of Food Emulsion Color Using Light Scattering Theory.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 935, doi. 10.1111/j.1365-2621.1998.tb15827.x
- By:
- Publication type:
- Article
49
Comparison of brown pigments in foods by microbial decolorization.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 669, doi. 10.1111/j.1365-2621.1996.tb12178.x
- By:
- Publication type:
- Article
50
Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 320, doi. 10.1111/j.1365-2621.1995.tb05664.x
- By:
- Publication type:
- Article