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Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion

Food science & technology, 2024-08, Vol.205, p.116456, Article 116456

2024

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4D printing of Pickering emulsion: Temperature-driven color changes

Journal of food engineering, 2025-02, Vol.386, p.112258, Article 112258

2025

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Effect of packaging label color on consumer perception of Greek protected designation of origin table olives “Kalamata”

Journal of food science, 2024-09

2024

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Metabolomic analysis combined with machine learning algorithms enables the evaluation of postharvest pecan color stability

Food chemistry, 2024-12, Vol.461, p.140814, Article 140814

2024

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An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change

Food research international, 2024-09, Vol.192, p.114777, Article 114777

2024

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ConvColor DL: Concatenated convolutional and handcrafted color features fusion for beef quality identification

Food chemistry, 2024-12, Vol.460 (Pt 3), p.140795, Article 140795

Büyükarıkan, Birkan

2024

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A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Comprehensive reviews in food science and food safety, 2024-07, Vol.23 (4), p.e13390-n/a

2024

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Consumer willingness to pay (WTP) for beef based on color and price discounts

Meat science, 2024-11, Vol.217, p.109597, Article 109597

2024

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Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile

Journal of food composition and analysis, 2024-11, Vol.135, p.106566, Article 106566

2024

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The color-flavor incongruency effect elicited by flavor stimuli and words

Food quality and preference, 2025-01, Vol.122, p.105280, Article 105280

2025

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Identification of geographical origin of beef by visible-near infrared hyperspectral recovery from color images

Journal of food composition and analysis, 2024-11, Vol.135, p.106622, Article 106622

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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Non-targeted metabolomics and explainable artificial intelligence: Effects of processing and color on coniferyl aldehyde levels in Eucommiae cortex

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140564, Article 140564

2024

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Influence of steaming duration, chlorophyll‐ a and ‐ b content and ratio, and pH on the color of green tea processed from multiple tea ( Camellia sinensis L .) cultivars

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

2024

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Influence of different storage atmospheres in packaging on color stability of beef

Journal of food science, 2024-08, Vol.89 (9), p.5774-5787

2024

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Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors

Journal of food engineering, 2024-12, Vol.383, p.112251, Article 112251

2024

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Unveiling the influence of high hydrostatic pressure and protein interactions on the color and chemical stability of cyanidin-3-O-glucoside

Food research international, 2024-09, Vol.192, p.114823, Article 114823

2024

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Development of radio frequency drying protocols for preserving the color and fragrance of lotus bee pollen

Food control, 2024-12, Vol.166, p.110696, Article 110696

2024

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Effects of dietary β‐carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis)

eFood (Amsterdam), 2024-08, Vol.5 (4), p.n/a

2024

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Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

Food science & technology, 2024-07, Vol.203, p.116402, Article 116402

2024

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Ultra sensor based on color and UV-excited fluorescence images for predicting quality attributes of Shine-Muscat grape bunches at different maturity stages

Food chemistry, 2024-12, Vol.461, p.140894, Article 140894

2024

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Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140634, Article 140634

2024

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Estimation of winter wheat LAI based on color indices and texture features of RGB images taken by UAV

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

2024

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Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape

Food hydrocolloids, 2025-01, Vol.158, p.110510, Article 110510

2025

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Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines

Food research international, 2024-09, Vol.192, p.114803, Article 114803

2024

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Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion

4D printing of Pickering emulsion: Temperature-driven color changes

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives “Kalamata”

Metabolomic analysis combined with machine learning algorithms enables the evaluation of postharvest pecan color stability

An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change

ConvColor DL: Concatenated convolutional and handcrafted color features fusion for beef quality identification

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Consumer willingness to pay (WTP) for beef based on color and price discounts

Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile

The color-flavor incongruency effect elicited by flavor stimuli and words

Identification of geographical origin of beef by visible-near infrared hyperspectral recovery from color images

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

Non-targeted metabolomics and explainable artificial intelligence: Effects of processing and color on coniferyl aldehyde levels in Eucommiae cortex

Influence of steaming duration, chlorophyll‐ a and ‐ b content and ratio, and pH on the color of green tea processed from multiple tea ( Camellia sinensis L .) cultivars

Influence of different storage atmospheres in packaging on color stability of beef

Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors

Unveiling the influence of high hydrostatic pressure and protein interactions on the color and chemical stability of cyanidin-3-O-glucoside

Development of radio frequency drying protocols for preserving the color and fragrance of lotus bee pollen

Effects of dietary β‐carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis)

Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

Ultra sensor based on color and UV-excited fluorescence images for predicting quality attributes of Shine-Muscat grape bunches at different maturity stages

Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage

Estimation of winter wheat LAI based on color indices and texture features of RGB images taken by UAV

Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape

Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines

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