Results 251 to 260 of about 2,527,951 (265)

A Rapid tool for the stability assessment of natural food colours.

Food Chemistry, 2013
Souhila Ghidouche, Brigitte Rey, M. Michel, Nicola Galaffu   +3 more
semanticscholar   +1 more source

Food colours for bakery products, snack foods, dry soup mixes, and seasonings

, 2015
I. Pasias, Alexandros G. Asimakopoulos, N. Thomaidis   +2 more
semanticscholar   +1 more source

Re-evaluation of food colours by the European Food Safety Authority (EFSA)

, 2015
F. Lodi, A. Tard, Stavroula Tasiopoulou, P. Colombo, C. Roncancio   +4 more
semanticscholar   +1 more source

The importance of the visual aesthetics of colours in food at a workday lunch

International Journal of Gastronomy and Food Science, 2019
Maija Paakki, Inari Aaltojärvi, M. Sandell, A. Hopia   +3 more
semanticscholar   +1 more source

Usage pattern of synthetic food colours in different states of India and exposure assessment through commodities preferentially consumed by children

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2011
S. Dixit, S. K. Purshottam, S. K. Khanna, M. Das   +3 more
semanticscholar   +1 more source

Usage pattern and exposure assessment of food colours in different age groups of consumers in the State of Uttar Pradesh, India

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2010
S. Dixit, S. K. Purshottam, Shailendra K. Gupta, S. K. Khanna, Mukul Das   +4 more
semanticscholar   +1 more source

Anthocyanins as natural food colours—selected aspects

, 1997
P. Bridle, C. F. Timberlake
semanticscholar   +1 more source

Craving and Colour: How Individual Characteristics, Food and Tableware Colours Interact to Influence Food Craving?

International Journal of Gastronomy and Food Science
Ayşe Nur SONGÜR. Bozdağ, Gizem Akkurt
semanticscholar   +1 more source

Chronic Toxicity Studies on Food Colours; Part I. Observations on the Toxicity of FD&C Yellow No. 3 (Oil Yellow AB) and FD&C Yellow No. 4 (Oil Yellow OB) in Rats

, 1955
M G Allmark, H. C. Grice, Fengying Lu
openalex   +1 more source

The spectrophotometric identification of the permitted synthetic food colours

, 1949
Francis Raymond Edward Davies
openalex   +1 more source