Results 251 to 260 of about 206,781 (310)
Fitting a lattice model with local and global transmission to spread of a plant disease. [PDF]
PLoS Comput BiolBest A, Cunniffe N.
europepmc +1 more source
Space Use of an Expanding Generalist Predator Is Shaped by Human, Marine and Seasonal Effects on Arctic Tundra. [PDF]
Ecol EvolHofhuis SP, Tarroux A, Ims RA, Ehrich D.
europepmc +1 more source
An alternative pattern of head expansion during feeding in cichlids. [PDF]
Commun BiolDe Ridder J +6 more
europepmc +1 more source
A cryptic host-parasitoid interaction reduces the impact of heatwaves on <i>Drosophila</i> host populations. [PDF]
Proc Biol SciChen J, Lewis OT.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Carotenoids as food colourants
Pure and Applied Chemistry, 1967Abstract
O, Isler, R, Rüegg, U, Schwieter
openaire +2 more sources
Metal contaminants in various food colours
Journal of the Science of Food and Agriculture, 1976AbstractArsenic, cadmium, chromium, cobalt, copper, lead, manganese, nickel and zinc have been estimated in 18 permitted and 18 non‐permitted food colours. Arsenic, chromium, copper and lead were found to be within the maximum allowable international limits in all the permitted colours, but they were in excess in a number of non‐permitted colours ...
S K, Khanna, G B, Singh, M Z, Hasan
openaire +2 more sources
1996
Natural colours have always formed part of man’s normal diet and have, therefore, been safely consumed for countless generations. The desirability of retaining the natural colour of food is self-evident, but often the demands of industry are such that additional colour is required.
openaire +1 more source
Natural colours have always formed part of man’s normal diet and have, therefore, been safely consumed for countless generations. The desirability of retaining the natural colour of food is self-evident, but often the demands of industry are such that additional colour is required.
openaire +1 more source
Nutrition & Food Science, 1988
Colour is so basic to our lives that we either attach too much importance to it, as in worldwide concern over the colour of people's skin, or hardly notice the vital part, life‐enhancing and often life‐saving, that it plays in the home, at work, in the animal kingdom and throughout nature and society.
openaire +1 more source
Colour is so basic to our lives that we either attach too much importance to it, as in worldwide concern over the colour of people's skin, or hardly notice the vital part, life‐enhancing and often life‐saving, that it plays in the home, at work, in the animal kingdom and throughout nature and society.
openaire +1 more source
Plant pigments as natural food colours
Endeavour, 1986Abstract The use of natural pigments derived from plants for colouring foodstuffs is now a commercial reality. This paper reviews the properties and the significance of the most widely used types based on flavonoids (largely anthocyanins), carotenoids, chlorophylls, betalaines, and others.
C F, Timberlake, B S, Henry
openaire +2 more sources