Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications

Recent advancements in natural dye applications: a review

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Development of natural dyed jute fabric with improved colour yield and UV protection characteristics

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A comparative study of the purification of betanin

(2011) Letícia Christina Pires Gonçalves et al.   FOOD CHEMISTRY

Impact of processing of red beet on betalain content and antioxidant activity

(2011) Kavitha Ravichandran et al.   FOOD RESEARCH INTERNATIONAL

Fiber angle and aspect ratio influence the shear mechanics of oriented electrospun nanofibrous scaffolds

(2011) Tristan P. Driscoll et al.   Journal of the Mechanical Behavior of Biomedical Materials

Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts

(2010) Boris Nemzer et al.   FOOD CHEMISTRY

Eco-friendly and protective natural dye from red prickly pear (Opuntia Lasiacantha Pfeiffer) plant

(2010) N.F. Ali et al.   Journal of Saudi Chemical Society

Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

(2009) Fan Zhu et al.   FOOD CHEMISTRY

Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root

(2009) Maria Emilia Latorre et al.   JOURNAL OF FOOD ENGINEERING

Stabilization of natural anthocyanin by intercalation into montmorillonite

(2008) Y KOHNO et al.   APPLIED CLAY SCIENCE

Betalains: properties, sources, applications, and stability - a review

(2008) Henriette M.C. Azeredo   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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