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Preparation of bright yellow color sodium alginate solution

Carbohydrate polymers, 2024-08, Vol.337, p.122169-122169, Article 122169

2024

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Unveiling the impact of additives on structural integrity, thermal and color stability of C-phycocyanin – Agar hydrocolloid

Food chemistry, 2024-08, Vol.448, p.139000-139000, Article 139000

2024

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A new strategy for structural color fabrics: Transfer of photonic crystal coatings from slides to fabrics

Dyes and pigments, 2024-07, Vol.226, Article 112119

2024

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Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis

Food chemistry, 2024-07, Vol.447, p.139023-139023, Article 139023

2024

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Preparation of polyphenol-structural colored silk fabrics with bright colors

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 1), p.131140-131140, Article 131140

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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Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics

Food chemistry, 2024-08, Vol.449, p.139281-139281, Article 139281

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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Protein extracts from amaranth and quinoa as novel fining agents for red wines

Food chemistry, 2024-08, Vol.448, p.139055-139055, Article 139055

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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Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds

Food chemistry, 2024-08, Vol.450, p.139318-139318, Article 139318

2024

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Real-time monitoring of pork freshness using polyvinyl alcohol/modified agar multilayer gas-sensitive labels

Food chemistry, 2024-08, Vol.449, p.139245-139245, Article 139245

2024

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A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato

Food chemistry, 2024-08, Vol.449, p.139222-139222, Article 139222

2024

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A biodegradable pH-response packaging film with blueberry extract: Blown-extrusion fabrication, multifunctional activity, and kinetic investigation

Food chemistry, 2024-08, Vol.449, p.139217-139217, Article 139217

2024

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A new paradigm for smart packaging: A dual-channel freshness monitoring platform based on aerogels of sodium alginate-anthocyanin complex with high colorimetric sensitivity and stability

International journal of biological macromolecules, 2024-05, Vol.267 (Pt 1), p.131485-131485, Article 131485

2024

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Eggshell membrane as a novel and green platform for the preparation of highly efficient and reversible curcumin-based colorimetric sensor for the monitoring of chicken freshness

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 1), p.131089-131089, Article 131089

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, Vol.46 (2), p.132-148

2024

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Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products

Food science and technology international, 2024-03, p.10820132241240329-10820132241240329

2024

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Physicochemical properties and sensory profile of some breeds of rabbits in Algeria

Food science and technology international, 2024-03, p.10820132241238790-10820132241238790

2024

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Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing

Food chemistry, 2024-08, Vol.449, p.139237-139237, Article 139237

2024

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Amino acids and flavonoids analysis reveals quality constituents difference among different albino tea resources

Food chemistry, 2024-08, Vol.449, p.139200-139200, Article 139200

2024

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New methods for the identification of malachite pigments with varying particle sizes used in ancient Chinese murals by spectroscopic techniques

Dyes and pigments, 2024-07, Vol.226, Article 112111

2024

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Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat

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

2024

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Preparation of bright yellow color sodium alginate solution

Unveiling the impact of additives on structural integrity, thermal and color stability of C-phycocyanin – Agar hydrocolloid

A new strategy for structural color fabrics: Transfer of photonic crystal coatings from slides to fabrics

Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis

Preparation of polyphenol-structural colored silk fabrics with bright colors

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

Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics

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

Protein extracts from amaranth and quinoa as novel fining agents for red wines

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

Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds

Real-time monitoring of pork freshness using polyvinyl alcohol/modified agar multilayer gas-sensitive labels

A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato

A biodegradable pH-response packaging film with blueberry extract: Blown-extrusion fabrication, multifunctional activity, and kinetic investigation

A new paradigm for smart packaging: A dual-channel freshness monitoring platform based on aerogels of sodium alginate-anthocyanin complex with high colorimetric sensitivity and stability

Eggshell membrane as a novel and green platform for the preparation of highly efficient and reversible curcumin-based colorimetric sensor for the monitoring of chicken freshness

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

Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products

Physicochemical properties and sensory profile of some breeds of rabbits in Algeria

Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing

Amino acids and flavonoids analysis reveals quality constituents difference among different albino tea resources

New methods for the identification of malachite pigments with varying particle sizes used in ancient Chinese murals by spectroscopic techniques

Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat

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