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The new preferred memory color ( PMC ) chart

Color research and application, 2024-05

Luo, Ming Ronnier

2024

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Environmental color analysis and facade color design in a street rehabilitation: Adana, Kayalıbağ

Color research and application, 2024-03

2024

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A superpixel‐based color difference detection algorithm for dyed fabrics

Color research and application, 2024-04

2024

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Color blindness and semantic knowledge: Cognition of color terms from elicited lists in dichromats and normal observers

Color research and application, 2024-03

2024

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Bridging the color barrier: A review of techniques for improving color perception in the blind and visually impaired

Color research and application, 2024-05

2024

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Analyzing color training in design education: A review from 2010 to 2022

Color research and application, 2024-04

Calvo Ivanovic, Ingrid

2024

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Comparative analysis of four color vision screening tests benchmarked by anomaloscopy for detection and investigation of protanomaly and deuteranomaly

Color research and application, 2024-04

2024

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Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages

Food science and technology international, 2024-05, p.10820132241254976-10820132241254976

Mazı, IşılBarutçu

2024

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Comparative analysis of antioxidant activities and chemical compositions in the extracts of different edible parts from Camellia tetracocca Zhang (C. tetracocca) with two distinct color characteristics

Food Chemistry: X, 2024-06, Vol.22, p.101496, Article 101496

2024

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Colour gamut analysis of low‐cost dye‐sensitised solar cells using natural dyes

Coloration technology, 2024-05

2024

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Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color

Food Chemistry: X, 2024-06, Vol.22, p.101362-101362, Article 101362

2024

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Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Food Chemistry: X, 2024-06, Vol.22, p.101369-101369, Article 101369

2024

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Post‐modification of azo dyes using an α‐phenyl diazo ester for improving the colour fixation properties of polyurethane fibre

Coloration technology, 2024-06

2024

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Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets

Journal of the science of food and agriculture, 2024-04

2024

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Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye

Journal of the science of food and agriculture, 2024-05

2024

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Starch‐based nanoparticles as a replacement for synthetic latex: A comprehensive assessment of printability and colorimetric characteristics

Color research and application, 2024-05

2024

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Potential Use of Torulaspora delbrueckii As a New Source of Mannoproteins of Oenological Interest

Journal of agricultural and food chemistry, 2024-05, Vol.72 (20), p.11606-11616

2024

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Coatings with high solar reflectivity: heat build-up in laboratory and real conditions

Journal of Coatings Technology and Research, 2024-05

2024

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Emulsion polymerization process: effects of particle nucleation mechanism on properties of acrylic-styrene latex

Journal of Coatings Technology and Research, 2024-03

2024

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Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying

Food Chemistry: X, 2024-06, Vol.22, p.101425-101425, Article 101425

2024

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The occurrence of aflatoxins and labelling compliance of locally produced za'atar mix products

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2024-06, Vol.41 (6), p.688-698

Mudalal, Samer

2024

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Investigation on Nanoarchitectonics of PJBAC/TiO2 for Photocatalytic and Antimicrobial Performance

Journal of water chemistry and technology, 2024-04, Vol.46 (2), p.132-148

2024

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Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead

Journal of agricultural and food chemistry, 2024-06, Vol.72 (22), p.12356-12372

Dangles, Olivier

2024

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Chemical and biological study of flavonoid-related plant pigment: current findings and beyond

Bioscience, biotechnology, and biochemistry, 2024-06, Vol.88 (7), p.705-718

Yoshida, Kumi

2024

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Transmittance estimation of translucent polymeric pellets

Color research and application, 2024-05

2024

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1 – 25 von 89

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The new preferred memory color ( PMC ) chart

Environmental color analysis and facade color design in a street rehabilitation: Adana, Kayalıbağ

A superpixel‐based color difference detection algorithm for dyed fabrics

Color blindness and semantic knowledge: Cognition of color terms from elicited lists in dichromats and normal observers

Bridging the color barrier: A review of techniques for improving color perception in the blind and visually impaired

Analyzing color training in design education: A review from 2010 to 2022

Comparative analysis of four color vision screening tests benchmarked by anomaloscopy for detection and investigation of protanomaly and deuteranomaly

Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages

Comparative analysis of antioxidant activities and chemical compositions in the extracts of different edible parts from Camellia tetracocca Zhang (C. tetracocca) with two distinct color characteristics

Colour gamut analysis of low‐cost dye‐sensitised solar cells using natural dyes

Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color

Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Post‐modification of azo dyes using an α‐phenyl diazo ester for improving the colour fixation properties of polyurethane fibre

Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye

Starch‐based nanoparticles as a replacement for synthetic latex: A comprehensive assessment of printability and colorimetric characteristics

Potential Use of Torulaspora delbrueckii As a New Source of Mannoproteins of Oenological Interest

Coatings with high solar reflectivity: heat build-up in laboratory and real conditions

Emulsion polymerization process: effects of particle nucleation mechanism on properties of acrylic-styrene latex

Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying

The occurrence of aflatoxins and labelling compliance of locally produced za'atar mix products

Investigation on Nanoarchitectonics of PJBAC/TiO2 for Photocatalytic and Antimicrobial Performance

Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead

Chemical and biological study of flavonoid-related plant pigment: current findings and beyond

Transmittance estimation of translucent polymeric pellets

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