Identification and determination of synthetic colors in fine bakery wares (cakes) sold in Riyadh City, Saudi Arabia: a comparative study of the specifications set by the Gulf standardization organization and the European Union. [PDF]
Front NutrAl Fayez MM +5 more
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Development of a Sustainable Natural Brown Colorant from Date Seed Waste: Taguchi Optimization and Storage Stability. [PDF]
FoodsHasan WS +4 more
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Investigating Structurally and Pigmentary Colored Featherworks via Noninvasive Methodologies. [PDF]
ACS OmegaMeier MC +3 more
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Diet, Ultra-Processed Foods, and Food Additives in Crohn's Disease: A Comprehensive Review. [PDF]
NutrientsFlore G, Deledda A, Di Petrillo A.
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Potential side effects of toxic and restricted substances found in cosmetics declared to be of natural origin. [PDF]
Front Public HealthKoncz D +4 more
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Editorial: Advances in microbial-based solutions: food coloring, flavoring and fragrance. [PDF]
Front MicrobiolDufossé L, Kumar R, Kossalbayev BD.
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Redefining Red: Microbial Polyketides in Eco-Friendly Cosmetic Development. [PDF]
ACS OmegaTeixeira JB +7 more
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Development of a crocetin-glycyrrhizic acid supramolecular composite pigment for enhancing meat color and reducing contaminant formation during heat processin. [PDF]
Food Chem XNi Q +6 more
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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
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Extracellular Yellow Pigments Produced by <i>Chaetomium globosum</i> H-1 Isolated from Spalted Wood: Fermentation Regulation, Multidimensional Characterization, and Sustainable Wool Dyeing. [PDF]
MicroorganismsChen B, Wu M, Sun J.
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