Stability evaluation of gardenia yellow pigment in presence of different phenolic compounds

Colors of life: a review on fungal pigments

(2021) Haritha Meruvu et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea

(2020) Yuming Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nondestructive determination of soluble solids content and pH in red bayberry (Myrica rubra) based on color space

(2020) Jie Feng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes

(2020) Wei Quan et al.   FOOD CHEMISTRY

Concept, mechanism, and applications of phenolic antioxidants in foods

(2020) Alam Zeb   JOURNAL OF FOOD BIOCHEMISTRY

Using HPLC and multivariate analyses to investigate variations in the polyphenolic compounds as well as antioxidant and antiglycative activities of some Lamiaceae species native to Iran

(2020) M. Rahimmalek et al.   INDUSTRIAL CROPS AND PRODUCTS

Extraction optimization by using response surface methodology and purification of yellow pigment from Gardenia jasminoides var. radicans Makikno

(2020) Jun Wu et al.   Food Science & Nutrition

Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters

(2020) Shahrbanu Molaeafard et al.   FOOD CHEMISTRY

Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside

(2020) Wenjia He et al.   FOOD CHEMISTRY

Extraction optimization crocin pigments of saffron (Crocus sativus) using response surface methodology and determination stability of crocin microcapsules

(2019) Salih Karasu et al.   Journal of Food Measurement and Characterization

Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch

(2019) Junxian Pan et al.   FOOD CHEMISTRY

Stability assessment of crocetin and crocetin derivatives in Gardenia yellow pigment and Gardenia fruit pomace in presence of different cooking methods

(2019) Na Li et al.   FOOD CHEMISTRY

Mechanism behind the degradation of aqueous norbixin upon storage in light and dark environment

(2019) Anders Hauer Møller et al.   FOOD CHEMISTRY

Tartrazine induced neurobiochemical alterations in rat brain sub-regions

(2018) Diksha Bhatt et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch

(2018) Haili Niu et al.   FOOD CHEMISTRY

Pb(II), Cu(II) and Cd(II) Removal using Humic Substances Based Double Network Hydrogel in Individual and Multicomponent Systems

(2018) Jianhong Ma et al.   Journal of Materials Chemistry A

Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin

(2018) Yu-Ra Kang et al.   FOOD CHEMISTRY

Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking

(2018) Valentina Melini et al.   FOOD CHEMISTRY

Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage

(2018) Zhengwei Zhang et al.   FOOD CHEMISTRY

Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts

(2018) Daniela Klisurova et al.   FOOD CHEMISTRY

Anthocyanins from purple sweet potato ( Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

(2017) Claudia C. Gras et al.   FOOD CHEMISTRY

Phenolic composition and antioxidant potential of grain legume seeds: A review

(2017) Balwinder Singh et al.   FOOD RESEARCH INTERNATIONAL

Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions

(2016) Lei Liu et al.   FOOD CHEMISTRY

Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

(2016) Cheryl Chung et al.   FOOD CHEMISTRY

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

(2016) Cheryl Chung et al.   FOOD CHEMISTRY

The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis

(2015) Hai-wei Jiang et al.   JOURNAL OF FOOD SCIENCE

Health safety issues of synthetic food colorants

(2015) Petra Amchova et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants

(2014) Xavier Mesnier et al.   FOOD RESEARCH INTERNATIONAL

Transformation of 5-O-Caffeoylquinic Acid in Blueberries during High-Temperature Processing

(2014) Andrzej L. Dawidowicz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Experimental and computational studies on the tautomerism of N-substituted 3-amino-5-oxo-4-phenyl-1H-pyrazolo-1-carboxamides with antibacterial activity

(2013) Agnieszka A. Kaczor et al.   JOURNAL OF MOLECULAR STRUCTURE

Discrimination of α-Amino Acids Using Green Tea Flavonoid (−)-Epigallocatechin Gallate as a Chiral Solvating Agent

(2013) Divya Kumari et al.   JOURNAL OF ORGANIC CHEMISTRY

Fractal colour: A new approach for evaluation of acrylamide contents in biscuits

(2012) Hongfei Lu et al.   FOOD CHEMISTRY

NMR structural analysis of epigallocatechin gallate loaded polysaccharide nanoparticles

(2010) Ivone Peres et al.   CARBOHYDRATE POLYMERS

Stereospecific Formation of the (R)-γ-Hydroxytrimethylene InterstrandN2-dG:N2-dG Cross-Link Arising from the γ-OH-1,N2-Propano-2′-deoxyguanosine Adduct in the 5′-CpG-3′ DNA Sequence

(2009) Hai Huang et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Kinetics of Individual Crocetin Ester Degradation in Aqueous Extracts of Saffron (Crocus sativus L.) upon Thermal Treatment in the Dark

(2008) Ana M. Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Shelf Life Modeling of Photosensitive Food: The Case of Colored Beverages

(2008) Lara Manzocco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY