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Determinants of wheat noodle color

Journal of the science of food and agriculture, 2018-11, Vol.98 (14), p.5171-5180

Morris, Craig F

2018

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Non-destructive prediction of TVB-N using color-texture features of UV-induced fluorescence image for freeze-thaw treated frozen-whole-round tilapia

Journal of the science of food and agriculture, 2024-03, Vol.104 (5), p.2574-2586

2024

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Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Journal of the science of food and agriculture, 2011-03, Vol.91 (5), p.877-885

2011

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Intelligent biogenic pH-sensitive and amine-responsive color-changing label for real-time monitoring of shrimp freshness

Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7798-7808

2023

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The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines

Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6616-6624

2023

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Application of far‐infrared radiation for sun‐dried chili pepper (Capsicum annum L.): drying characteristics and color during roasting

Journal of the science of food and agriculture, 2022-07, Vol.102 (9), p.3781-3787

2022

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Salinity stress enhances color parameters, bioactive leaf pigments, vitamins, polyphenols, flavonoids and antioxidant activity in selected Amaranthus leafy vegetables

Journal of the science of food and agriculture, 2019-03, Vol.99 (5), p.2275-2284

2019

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Preharvest application of prohydrojasmon affects color development, phenolic metabolism, and pigment‐related gene expression in red pear (Pyrus ussuriensis)

Journal of the science of food and agriculture, 2020-10, Vol.100 (13), p.4766-4775

2020

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Metabolome and transcriptome analysis predicts metabolism of violet‐red color change in Lilium bulbs

Journal of the science of food and agriculture, 2022-05, Vol.102 (7), p.2903-2915

2022

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The mechanism leading to color differences between purple‐red and green partridge tea leaves

Journal of the science of food and agriculture, 2023-02, Vol.103 (3), p.1334-1341

2023

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Effect of shading intensity on morphological and color traits and on chemical components of new tea (Camellia sinensis L.) shoots under direct covering cultivation

Journal of the science of food and agriculture, 2018-12, Vol.98 (15), p.5666-5676

2018

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Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions

Journal of the science of food and agriculture, 2021-09, Vol.101 (12), p.5172-5181

2021

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Genome‐wide association studies reveal novel loci controlling tuber flesh color and oxidative browning in Dioscorea alata

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4895-4906

2024

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Identification and analysis of anthocyanin components in fruit color variation in Schisandra chinensis

Journal of the science of food and agriculture, 2016-07, Vol.96 (9), p.3213-3219

2016

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Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

Journal of the science of food and agriculture, 2023-05, Vol.103 (7), p.3376-3389

2023

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Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Journal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2544-2553

2020

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Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Journal of the science of food and agriculture, 2019-10, Vol.99 (13), p.5934-5945

2019

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Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Journal of the science of food and agriculture, 2019-03, Vol.99 (5), p.2292-2299

2019

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Evolution of the oxidative stability, bio‐active compounds and color characteristics of non‐thermally treated vegetable pâtés during frozen storage

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4904-4911

2017

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Real‐time prediction of pre‐cooked Japanese sausage color with different storage days using hyperspectral imaging

Journal of the science of food and agriculture, 2018-05, Vol.98 (7), p.2564-2572

2018

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Characterization of novel mutants of hexaploid wheat (Triticum aestivum L.) with various depths of purple grain color and antioxidant capacity

Journal of the science of food and agriculture, 2019-01, Vol.99 (1), p.55-63

2019

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Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine

Journal of the science of food and agriculture, 2023-02, Vol.103 (3), p.1499-1513

2023

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Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Journal of the science of food and agriculture, 2023-01, Vol.103 (2), p.933-943

2023

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Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp

Journal of the science of food and agriculture, 2020-12, Vol.100 (15), p.5596-5602

2020

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Effects of self‐carbon dioxide‐generation material for active packaging on pH, water‐holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

Journal of the science of food and agriculture, 2017-08, Vol.97 (11), p.3642-3648

2017

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Determinants of wheat noodle color

Non-destructive prediction of TVB-N using color-texture features of UV-induced fluorescence image for freeze-thaw treated frozen-whole-round tilapia

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Intelligent biogenic pH-sensitive and amine-responsive color-changing label for real-time monitoring of shrimp freshness

The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines

Application of far‐infrared radiation for sun‐dried chili pepper (Capsicum annum L.): drying characteristics and color during roasting

Salinity stress enhances color parameters, bioactive leaf pigments, vitamins, polyphenols, flavonoids and antioxidant activity in selected Amaranthus leafy vegetables

Preharvest application of prohydrojasmon affects color development, phenolic metabolism, and pigment‐related gene expression in red pear (Pyrus ussuriensis)

Metabolome and transcriptome analysis predicts metabolism of violet‐red color change in Lilium bulbs

The mechanism leading to color differences between purple‐red and green partridge tea leaves

Effect of shading intensity on morphological and color traits and on chemical components of new tea (Camellia sinensis L.) shoots under direct covering cultivation

Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions

Genome‐wide association studies reveal novel loci controlling tuber flesh color and oxidative browning in Dioscorea alata

Identification and analysis of anthocyanin components in fruit color variation in Schisandra chinensis

Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega‐3 eggs

Evolution of the oxidative stability, bio‐active compounds and color characteristics of non‐thermally treated vegetable pâtés during frozen storage

Real‐time prediction of pre‐cooked Japanese sausage color with different storage days using hyperspectral imaging

Characterization of novel mutants of hexaploid wheat (Triticum aestivum L.) with various depths of purple grain color and antioxidant capacity

Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine

Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp

Effects of self‐carbon dioxide‐generation material for active packaging on pH, water‐holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

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