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Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices

Journal of food composition and analysis, 2024-09, Vol.133, p.106365, Article 106365

2024

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Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste

Journal of food composition and analysis, 2024-09, Vol.133, p.106434, Article 106434

2024

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Effect of fermentation on color characteristics and metabolite profiles of purple potato flour

Journal of food composition and analysis, 2024-09, Vol.133, p.106431, Article 106431

2024

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Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms

Food chemistry, 2024-10, Vol.454, p.139758, Article 139758

2024

Volltextzugriff (PDF)

Self-designed portable dual-mode fluorescence device with custom python-based analysis software for rapid detection via dual-color FRET aptasensor with IoT capabilities

Food chemistry, 2024-11, Vol.457, p.140190, Article 140190

2024

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Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition

Food chemistry, 2024-10, Vol.456, p.139996, Article 139996

2024

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UV ‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity

Journal of the science of food and agriculture, 2024-07

2024

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Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

Food Chemistry: X, 2024-06, Vol.22, p.101480, Article 101480

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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Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

Journal of the science of food and agriculture, 2024-08

2024

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Dietary exposure from food colours by Brazilian adolescents using the ERICA 2013–2014 food consumption database

Journal of food composition and analysis, 2024-09, Vol.133, p.106410, Article 106410

2024

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Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems

Food chemistry, 2024-11, Vol.459, p.140376, Article 140376

2024

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Low storage temperature affects quality and volatile compounds in fresh tomatoes

Food chemistry, 2024-12, Vol.460 (Pt 1), p.140400, Article 140400

2024

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Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging

Food chemistry, 2024-10, Vol.454, p.139698, Article 139698

2024

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Using urea-shifting to create a natural blue, antioxidant emulsifier from phycocyanin

Food hydrocolloids, 2024-10, Vol.155, p.110203, Article 110203

2024

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Clarification of red grape juice by amine-functionalized magnesium silica aerogel

Food chemistry, 2024-11, Vol.457, p.140132, Article 140132

2024

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Visual analysis of sea buckthorn fruit moisture content based on deep image processing technology

Food chemistry, 2024-09, Vol.453, p.139558-139558, Article 139558

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, 2024-09, Vol.104 (12), p.7580-7591

2024

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A pH-sensitive film based on chitosan/gelatin and anthocyanin from Zingiber striolatum Diels for monitoring fish freshness

Food Chemistry: X, 2024-10, Vol.23, p.101639, Article 101639

2024

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Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics

Food Chemistry: X, 2024-10, Vol.23, p.101595, Article 101595

2024

Volltextzugriff (PDF)

Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species

Food Chemistry: X, 2024-10, Vol.23, p.101644, Article 101644

2024

Volltextzugriff (PDF)

Impact of high-temperature household electric ovens on quality attributes and heat-related byproducts content of homemade pizzas

Journal of food composition and analysis, 2024-09, Vol.133, p.106460, Article 106460

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

Volltextzugriff (PDF)

The influence of drying methods on extract content, tyrosinase activity inhibition, and mechanism in Ascophyllum nodosum: A combined microstructural and kinetic study

Food chemistry, 2024-11, Vol.458, p.140230, Article 140230

2024

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Comparison of characterization and composition of melanoidins from three different dried apple slices

Food chemistry, 2024-10, Vol.455, p.139890, Article 139890

2024

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Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices

Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste

Effect of fermentation on color characteristics and metabolite profiles of purple potato flour

Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms

Self-designed portable dual-mode fluorescence device with custom python-based analysis software for rapid detection via dual-color FRET aptasensor with IoT capabilities

Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition

UV ‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity

Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

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

Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

Dietary exposure from food colours by Brazilian adolescents using the ERICA 2013–2014 food consumption database

Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems

Low storage temperature affects quality and volatile compounds in fresh tomatoes

Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging

Using urea-shifting to create a natural blue, antioxidant emulsifier from phycocyanin

Clarification of red grape juice by amine-functionalized magnesium silica aerogel

Visual analysis of sea buckthorn fruit moisture content based on deep image processing technology

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

A pH-sensitive film based on chitosan/gelatin and anthocyanin from Zingiber striolatum Diels for monitoring fish freshness

Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics

Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species

Impact of high-temperature household electric ovens on quality attributes and heat-related byproducts content of homemade pizzas

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

The influence of drying methods on extract content, tyrosinase activity inhibition, and mechanism in Ascophyllum nodosum: A combined microstructural and kinetic study

Comparison of characterization and composition of melanoidins from three different dried apple slices

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