Results 21 to 30 of about 418,106 (264)

Colouring Multijoints [PDF]

open access: yesDiscrete & Computational Geometry, 2014
Let L_1, ..., L_d be pairwise disjoint collections of lines in a d-dimensional vector space over some field. If the collections are sufficiently generic we prove that there exists a d-colouring of the set of multijoints J such that for each j, for each line in L_j, the number of points on it of colour j is O(|J|^{1/d}).
Anthony Carbery   +1 more
openaire   +3 more sources

Theoretical Prediction of the Color Expression of Malvidin 3-Glucoside by In Silico Tristimulus Colorimetry: Effects of Structure Conformational Changes and Molecular Interactions

open access: yesApplied Sciences
The development of in silico methods for accurately predicting the perceived color of wine pigments is still a challenge for current theoretical approaches.
Francisco Chamizo-González   +5 more
doaj   +1 more source

Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools

open access: yesSensors, 2018
Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined.
Berta Baca-Bocanegra   +3 more
doaj   +1 more source

Screening for Innovative Sources of Carotenoids and Phenolic Antioxidants among Flowers

open access: yesFoods, 2021
Flowers have been used for centuries in decoration and traditional medicine, and as components of dishes. In this study, carotenoids and phenolics from 125 flowers were determined by liquid chromatography (RRLC and UHPLC).
Antonio J. Meléndez-Martínez   +6 more
doaj   +1 more source

Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes

open access: yesFoods
Defatted grape seed meal (DGSM) is a residue obtained from grape pomace and is an important source of protein. The aim of this study was to select peptides with optimal antioxidant and colour properties, obtained using enzymes of different origins and ...
María del Rosario Rodríguez-Muñoz   +4 more
doaj   +1 more source

The Effect of Double Crosslinker on Precipitation Polymerization of Poly(acrylic acid) [PDF]

open access: yesعلوم و تکنولوژی پلیمر, 2014
Cross-linked poly(acrylic acid)s were prepared by dual cross-linkers via precipitation polymerization method in a binary organic solvent. Polyethylene glycol diacrylate (PEGDA-400) as a long-chain cross-linker and di(trimethylol propane) tetraacrylate ...
Hajar Es-haghi, Hossein Bouhendi
doaj   +1 more source

Colour Flow & Colour Collage

open access: yesResearch in Arts and Education, 2018
This paper discusses two case studies colour flow and Colour Collage. These cases explore the visual effects of movement using coloured light as a continuous time-based medium in the field of textile design. They present new forms of instruments, textile instruments, interfaces which allow displaying light compositions inside textile surfaces.The ...
openaire   +4 more sources

COLOUR: A HANDBOOK OF THE THEORY OF COLOUR. [PDF]

open access: yesJournal of the American Chemical Society, 1900
n ...
openaire   +2 more sources

Effects of Memory Colour on Colour Constancy for Unknown Coloured Objects

open access: yesi-Perception, 2012
The perception of an object's colour remains constant despite large variations in the chromaticity of the illumination—colour constancy. Hering suggested that memory colours, the typical colours of objects, could help in estimating the illuminant's colour and therefore be an important factor in establishing colour constancy.
Granzier J, Gegenfurtner KR
openaire   +4 more sources

Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols

open access: yesBeverages
This study evaluates the effect of protein hydrolysates, obtained from grape seed meal (industrial waste), as colour stabilisers in red wines from warm climates. Protein hydrolysates were added to the wine after fermentation and maceration.
Ana Belén Mora-Garrido   +4 more
doaj   +1 more source

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