Results 31 to 40 of about 199,012 (347)
Colour Selection and Olfactory Responses of Papilio demoleus during Foraging and Courtship
Insects, 2023 Colours and odours are the most important cues for butterflies to localise food and mating partners. We studied the visual and olfactory responses of the widely distributed butterfly Papilio demoleus Linnaeus during foraging and courtship. P.
Shunan Chen +6 more
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Food additives and children's behaviour: evidence based policy at the margins of certainty
, 2009 The possible effects of food additives (specifically artificial colours) have been debated for over 30 years. The evidence accumulated suggests that for some children with attention deficit hyperactivity disorder (ADHD) food colours exacerbate their ...
Stevenson, Jim
core +1 more source
HeliyonThe purpose of this paper is to thoroughly assess the value of colours in consumers' preferences for sweet peppers, and the association with more sustainable methods of production in the consumers' minds.
Giuseppe Di Vita +5 more
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Refined exposure assessment for Azorubine/Carmoisine (E 122)
EFSA Journal, 2015 Following a self‐tasking request, the European Food Safety Authority (EFSA) carried out a refined exposure assessment for Azorubine/Carmoisine (E 122) taking into account additional information on its use in foods.
European Food Safety Authority
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Food web visualisation: Heat map, interactive graph and animated flow network
Methods in Ecology and Evolution, 2023 Food webs are the physical foundations of ecosystems. Visualisations help to find and present structural patterns of these weighted networks and are essential in research, conservation practice and education. There has been no open‐source library drawing
Łukasz Pawluczuk, Mateusz Iskrzyński
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Antibacterial Performance of a Cu-bearing Stainless Steel against Microorganisms in Tap Water [PDF]
, 2015 This document is the Accepted Manuscript of the following article: Mingjun Li, Li Nan, Dake xu, Guogang Ren, Ke Yang, ‘Antibacterial Performance of a Cu-bearing Stainless Steel against Microorganisms in Tap Water’, Journal of Materials Science ...
Li, Mingjun +4 more
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Microbial Pigments: A Healthy Alternative of Synthetic Dyes in Food Industry
Journal of Pure and Applied MicrobiologyColours are being used in the food industry not only to increase the intensity of the physical appearance of food but also to protect it from oxidative and light-induced damage.
Upal Das Ghosh
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Development of reference materials for composition of food dyes
Стандартные образцы, 2017 Actuality of the research. Development of standard samples (SS) of food colour content continues to be relevant to enhance safety and quality of food products, additives and other micro-ingredients as well as to deal with import substitution.
D. H. Kulev +3 more
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Foods, 2022 Colour is one of the most relevant organoleptic attributes that directly affects consumers’ acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore ...
Maria Manuela Silva +2 more
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Refined exposure assessment for Quinoline Yellow (E 104)
EFSA Journal, 2015 The European Food Safety Authority (EFSA) carried out an exposure assessment of Quinoline Yellow (E 104), taking into account additional information on its use in foods.
European Food Safety Authority
doaj +1 more source