Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation

(2012) Navideh Anarjan et al.   FOOD CHEMISTRY

Developing a three component stabilizer system for producing astaxanthin nanodispersions

(2012) Navideh Anarjan et al.   FOOD HYDROCOLLOIDS

Plasma Carotenoid Concentrations before and after Supplementation with Astaxanthin in Middle-Aged and Senior Subjects

(2011) Taiki MIYAZAWA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Invited review: Annatto usage and bleaching in dairy foods

(2010) E.J. Kang et al.   JOURNAL OF DAIRY SCIENCE

Bioavailability of Astaxanthin inHaematococcusAlgal Extract: The Effects of Timing of Diet and Smoking Habits

(2009) Yumika OKADA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Extraction of Astaxanthin from Shrimp Waste Using Pressurized Hot Ethanol

(2009) Can Quan et al.   CHROMATOGRAPHIA

Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

(2009) Fernando Granado-Lorencio et al.   FOOD CHEMISTRY

Effect of alternate distribution of astaxanthin on rainbow trout (Oncorhynchus mykiss) muscle pigmentation

(2008) Georges Choubert et al.   AQUACULTURE

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

(2008) Chalida Niamnuy et al.   JOURNAL OF FOOD ENGINEERING

Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

(2008) J.M. Obón et al.   JOURNAL OF FOOD ENGINEERING

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

(2008) T.C. Wallace et al.   JOURNAL OF FOOD SCIENCE