Results 171 to 180 of about 2,318 (186)

Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces

International Journal of Food Science and Technology, 2018
Ryan Ardoin, Witoon Prinyawiwatkul
exaly  

Multispectroscopic and calorimetric studies on the binding of the food colorant tartrazine with human hemoglobin

Journal of Hazardous Materials, 2016
Anirban Basu, Dr. Gopinatha Suresh Kumar
exaly  

The Physical Chemistry of Color Lake Formation. I. General Principles

The Journal of Physical Chemistry, 1927
H. B. Weiser, E. E. Porter
openaire   +1 more source

Ceramic colorant from untreated iron ore residue

Journal of Hazardous Materials, 2012
Adriano Michael Bernardin
exaly  

Betanin—A food colorant with biological activity

Molecular Nutrition and Food Research, 2015
Tuba Esatbeyoglu, Anika E Wagner, Gerald Rimbach   +2 more
exaly  

Food preservatives sodium benzoate and propionic acid and colorant curcumin suppress Th1-type immune response in vitro

Food and Chemical Toxicology, 2010
Katharina Kurz, Dietmar Fuchs
exaly  

Optical Properties of Colored Dissolved Organic Matter (CDOM): Poyang Lake

2020
Jian Xu, Dan Gao
openaire   +1 more source

Dye Elution from Aluminum Lakes of Synthetic Food Colors (IV)

Journal of the Japan Society of Colour Material, 1986
Yasushi KUBO, Akira UENO, Makoto SHIRAI, Yoshifumi MAKITA   +3 more
openaire   +1 more source

Production of Smoked Sausage Using Monascus Pigments-Calcium Carbonate Colorant Lake with Nisin as a Nitrite Substitute

Foods
Dongdong Yuan
exaly  

Extraction of natural colorant from purple sweet potato and dyeing of fabrics with silver nanoparticles for augmented antibacterial activity against skin pathogens

Journal of Photochemistry and Photobiology B: Biology, 2017
Palanivel Velmurugan, Kangmin Kim, Min Cho   +2 more
exaly