Results 261 to 270 of about 3,145,782 (320)

Isolation and Structural Characterization of Melanins from Red and Yellow Varieties of <i>Stropharia rugosoannulata</i>. [PDF]

Int J Mol Sci
Xie ZF, Zhang WW, Zhao SY, Zhang XH, You SN, Liu CM, Zhang GQ.   +6 more
europepmc   +1 more source

Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (<i>Brassica oleracea</i> var. <i>acephala</i>) and Chard (<i>Beta vulgaris</i> L. var. <i>cycla</i>). [PDF]

Plants (Basel)
Frlin M, Miškec K, Šola I.
europepmc   +1 more source

Balancing yield and stability: optimizing leaf pigment extraction to minimize chlorophyll degradation. [PDF]

Planta
Sitarek-Andrzejczyk M, Dobrzyński J, Orliński P, Przybył JL.   +3 more
europepmc   +1 more source

The Unhappy Effects of the Antidepressant Fluoxetine on the Freshwater Microalga <i>Raphidocelis subcapitata</i>. [PDF]

Toxics
Machado MD, Soares EV.
europepmc   +1 more source

Carotenoid bioavailability in humans reflects the mammalian nocturnal bottleneck: a position paper. [PDF]

J Clin Biochem Nutr
Terao J.
europepmc   +1 more source

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery. [PDF]

Compr Rev Food Sci Food Saf
Mohammadi N, Ostovar N.
europepmc   +1 more source

Delivery of biologics to the retinal pigment epithelium

, 2020
openaire   +1 more source

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Biological Activities of Plant Pigments Betalains

Critical Reviews in Food Science and Nutrition, 2016
Betalains are a family of natural pigments present in most plants of the order Caryophyllales. They provide colors ranging from yellow to violet to structures that in other plants are colored by anthocyanins. These include not only edible fruits and roots but also flowers, stems, and bracts.
F. Gandía‐Herrero, J. Escribano, F. García-Carmona   +2 more
semanticscholar   +3 more sources

The biological activity and application of Monascus pigments: a mini review

International Journal of Food Engineering, 2022
Monascus pigments (MPs), as secondary metabolites of Monascus, are microbial pigments which have been used for thousands of years. MPs are widely used in food industry as food pigments and preservatives, which have the stability of light resistance, high
S. Feng, Wen Li, Yong Hu, J. Feng, Jing Deng   +4 more
semanticscholar   +1 more source

A Novel of Azo-Thiazole Moiety Alternative for Benzidine-Based Pigments: Design, Synthesis, Characterization, Biological Evaluation, and Molecular Docking Study

Polycyclic aromatic compounds (Print), 2021
A new series of coloring compounds (pigments) based on 5-(2-aminothiazol-5-yl)thiazol-2-amine and 5-(4-aminophenyl)thiazol-2-amine as heterocyclic alternatives for benzidine based on disazo dyestuffs were synthesized.
H. F. Rizk, M. El‐Borai, A. Ragab, S. A. Ibrahim, M. E. Sadek   +4 more
semanticscholar   +1 more source