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Precise Color Communication by Determination of the Color of Vegetable Oils and Fats in the CIELAB 1976 (Lab) Color Space

European journal of lipid science and technology, 2021-07, Vol.123 (7), p.n/a

2021

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Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color

Journal of food engineering, 2013-05, Vol.116 (1), p.130-137

2013

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Color vision system to assess English walnut (Juglans Regia) kernel pellicle color

Postharvest biology and technology, 2020-09, Vol.167, p.111199, Article 111199

2020

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Myoglobin Chemistry and Meat Color

Annual review of food science and technology, 2013-02, Vol.4 (1), p.79-99

2013

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Developing a computer vision system for real-time color measurement – A case study with color characterization of roasted rice

Journal of food engineering, 2022-03, Vol.316, p.110821, Article 110821

2022

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Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH‐Dependent Color Changes

Journal of food science, 2017-10, Vol.82 (10), p.2286-2290

2017

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Caramel color safety – An update

Food and chemical toxicology, 2018-01, Vol.111, p.578-596

Vollmuth, Thomas A.

2018

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CIELAB color paths during meat shelf life

Meat science, 2019-11, Vol.157, p.107889-107889, Article 107889

2019

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Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics

Meat science, 2020-05, Vol.163, p.108046-108046, Article 108046

2020

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Current research in meat color

Meat science, 2005-09, Vol.71 (1), p.100-121

2005

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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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The color of emotion: A metric for implicit color associations

Food quality and preference, 2016-09, Vol.52, p.203-210

2016

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Proteomics of Muscle-Specific Beef Color Stability

Journal of agricultural and food chemistry, 2012-03, Vol.60 (12), p.3196-3203

2012

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Anthocyanin food colorant and its application in pH-responsive color change indicator films

Critical reviews in food science and nutrition, 2021-07, Vol.61 (14), p.2297-2325

2021

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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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Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Food research international, 2015-11, Vol.77, p.572-583

2015

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Recent advances in meat color research

Current opinion in food science, 2021-10, Vol.41, p.81-87

2021

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A Wechat miniprogram (‘Fresh color’) based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films

Food control, 2023-03, Vol.145, p.109520, Article 109520

2023

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Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Food research international, 2020-04, Vol.130, p.108885-108885, Article 108885

2020

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Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Journal of agricultural and food chemistry, 2019-09, Vol.67 (38), p.10624-10636

2019

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Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

Journal of agricultural and food chemistry, 2015-08, Vol.63 (30), p.6801-6811

2015

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Color Degradation Kinetics of Carrot (Daucus carota L.) Slices during Hot Air Drying

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.800-805

2015

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Factors influencing internal color of cooked meats

Meat science, 2016-10, Vol.120, p.133-144

2016

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Supramolecular Study of the Interactions between Malvidin-3‑O‑Glucoside and Wine Phenolic Compounds: Influence on Color

Journal of agricultural and food chemistry, 2024-01, Vol.72 (4), p.1894-1901

2024

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Nix Pro 2 and Color Muse as potential colorimeters for evaluating color in foods

Food science & technology, 2021-07, Vol.147, p.111648, Article 111648

2021

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Precise Color Communication by Determination of the Color of Vegetable Oils and Fats in the CIELAB 1976 (Lab) Color Space

Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color

Color vision system to assess English walnut (Juglans Regia) kernel pellicle color

Myoglobin Chemistry and Meat Color

Developing a computer vision system for real-time color measurement – A case study with color characterization of roasted rice

Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH‐Dependent Color Changes

Caramel color safety – An update

CIELAB color paths during meat shelf life

Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics

Current research in meat color

Determinants of wheat noodle color

The color of emotion: A metric for implicit color associations

Proteomics of Muscle-Specific Beef Color Stability

Anthocyanin food colorant and its application in pH-responsive color change indicator films

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

Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice

Recent advances in meat color research

A Wechat miniprogram (‘Fresh color’) based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films

Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

Color Degradation Kinetics of Carrot (Daucus carota L.) Slices during Hot Air Drying

Factors influencing internal color of cooked meats

Supramolecular Study of the Interactions between Malvidin-3‑O‑Glucoside and Wine Phenolic Compounds: Influence on Color

Nix Pro 2 and Color Muse as potential colorimeters for evaluating color in foods

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