Results 241 to 250 of about 4,282,775 (294)

A Needle-Like MOFzyme with High Aspect Ratio and Extended pH/Temperature Working Ranges for Total Antioxidant Capacity Determination and Oxidant-/Light-Free Dye Degradation. [PDF]

ChemistryOpen
Borhanipasvisheh H, Barghi A, Abazari P.
europepmc   +1 more source

Update on occupational contact urticaria: a systematic narrative review. [PDF]

Curr Opin Allergy Clin Immunol
Bizjak-Suran M, Jørgensen IL, Alfonso JH.   +2 more
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Visible Light-Activated Persulfates Towards Dyes Decolorization: Performance, Kinetics, and Statistical Optimization. [PDF]

Int J Mol Sci
Zawadzki P, Pierzchała Ł.
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<i>Allium cepa</i> as a Model System for Assessing the Phytotoxicity of Food Dye Mixtures: An Integrated Analysis of Growth Rates and Physiological Parameters. [PDF]

Plants (Basel)
Găinaru OA, Ciobanu DG, Ianovici N.
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CandyCollect open-to-closed (O2C) microfluidic system for rapid and user-centric detection of group A <i>Streptococcus</i>.

Lab Chip
Leong KM, Sanchez JC, Craig C, Tatka JA, Arvizu RR, Robertson IH, Shinkawa VAM, Robinson TR, Chang MM, Su X, Thongpang S, Theberge AB, Berthier E, Olanrewaju AO.   +13 more
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[Determination of the amount of synthetic organic food coloring agents in accordance with the regulations and the quantitative composition of dye mixtures].

Roczniki Panstwowego Zakladu Higieny, 1981
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A Review on Food Coloring Agents-Safe or Unsafe?

Research Journal of Pharmacy and Technology, 2019
Food coloring agents are added to foods to make customer perception. They act as emulsifying agents, stabilizers, sweeteners, antioxidants, preservatives and so on. They also increase attractiveness to different types of products. Coloring of the food product not only gives pleasant, attractive color but also flavor, natural value of the product.
P Shanmugasundaram
exaly   +2 more sources

Anti‐hyperglycemic effects and Antioxidant Activities of 6 selected Natural Food Coloring Agents

FASEB Journal, 2016
Inhibition of α‐amylase and α‐glucosidase involved in the digestion and absorption of carbohydrates can significantly decrease the postprandial increase of blood glucose level after a mixed carbohydrate diet. Therefore, it is important strategy for management of calorie control to screen these enzyme inhibitors from natural food ...
SOOIN JANG, JUNGYUN LEE, YURI KANG, HWANGYONG CHOI, YOUNGIN KWON   +4 more
exaly   +2 more sources

Coloring Agents and Color of Foods

1987
Color is unconsciously incorporated into our impressions of foods because our eyes are constantly supplying the brain with color information that is instinctively associated with all other information about any given food. Radishes are “red,” bananas are “yellow,” and lettuce is “green.” In fact, we associate a particular color with almost every food ...
Leonard W. Aurand, A. Edwin Woods, Marion R. Wells   +2 more
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Constructing a 3D interconnected network of Ag nanostructures for high-performance SERS detection of food coloring agents

Analytical Methods, 2023
An organic contaminant-free SERS substrate with 3D interconnected network of Ag nanostructures was prepared with the lowest detection of amaranth at 3 μg L −1 and sunset yellow at 0.1 μg L −1 in orange juice, respectively.
Pei Zeng, Huan Zhang, Qi Guan, Qianqian Zhang, Xianzai Yan, Lili Yu, Luying Duan, Chunrong Wang   +7 more
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