Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior. [PDF]
NPJ Sci FoodAli A +8 more
europepmc +1 more source
Coloration of nylon textiles with natural dyes: a critical review of recent progress, dye-fiber interactions, fastness, and functional performance. [PDF]
RSC AdvChowdhury MA +4 more
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Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee. [PDF]
Food Chem XEtemadi N +5 more
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Bioactive Compounds from Agro-Industrial By-Products: Green Recovery Technologies, Analytical Characterization, and Industrial Applications. [PDF]
FoodsHurtado-Rios JJ +8 more
europepmc +1 more source
Forensic Tracing of Unknown Compounds at the Human-Environment Interface: An All-in-One LC-HRMS Strategy Guided by a Curated Methodological Database. [PDF]
ACS OmegaMunoz A +4 more
europepmc +1 more source
Spectral Multi-Scale Attention Fusion Network for Rapid Detection of Black Tea Adulteration Using a Handheld Spectrometer. [PDF]
FoodsTang J +6 more
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Full factorial construction of synthetic microbial communities. [PDF]
ElifeDiaz-Colunga J +4 more
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Impacts of Food Adulteration and Contamination: Health, Socio-Economic, and Legislative Aspects. [PDF]
FoodsMomtaz M, Bubli SY, Khan MS.
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Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release. [PDF]
J Food SciLeonarski E +6 more
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