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                             45 results found
no title author magazine year volume issue page(s) type
1 Analysis of a complex mixture of carotenes from oil palm (Elaeis guineensis) fruit extract Mortensen, A.
 2005
 38 8-9 p. 847-853
7 p.
 article
2 An in vitro model to study the intestinal absorption of carotenoids During, A.
 2005
 38 8-9 p. 1001-1008
8 p.
 article
3 Anthocyanins from pigmented potato (Solanum tuberosum L.) varieties Eichhorn, S.
 2005
 38 8-9 p. 943-948
6 p.
 article
4 Antioxidant activity of chlorophylls and their derivatives Lanfer-Marquez, Ursula M.
 2005
 38 8-9 p. 885-891
7 p.
 article
5 Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 Arlorio, M.
 2005
 38 8-9 p. 1009-1014
6 p.
 article
6 Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.) Montes, C.
 2005
 38 8-9 p. 983-988
6 p.
 article
7 Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants Obón, J.M.
 2005
 38 8-9 p. 843-845
3 p.
 article
8 Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests De Rosso, V.V.
 2005
 38 8-9 p. 1073-1077
5 p.
 article
9 Characterization of in vitro anthocyanin-producing sour cherry (Prunus cerasus L.) callus cultures Blando, F.
 2005
 38 8-9 p. 937-942
6 p.
 article
10 Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices Meléndez-Martínez, A.J.
 2005
 38 8-9 p. 931-936
6 p.
 article
11 Colour studies on fruit juice blends from Opuntia and Hylocereus cacti and betalain-containing model solutions derived therefrom Moßhammer, M.R.
 2005
 38 8-9 p. 975-981
7 p.
 article
12 Comparative fruit colouration in watermelon and tomato Tadmor, Y.
 2005
 38 8-9 p. 837-841
5 p.
 article
13 Comparison of hydrodistillation methods for the deodorization of turmeric Silva, L.V.
 2005
 38 8-9 p. 1087-1096
10 p.
 article
14 Conference calendar 2005
 38 8-9 p. I-III
nvt p.
 article
15 Degradation of various fruit juice anthocyanins by hydrogen peroxide Özkan, M.
 2005
 38 8-9 p. 1015-1021
7 p.
 article
16 Differences in anthocyanin and carotenoid content of fruits and vegetables Sass-Kiss, A.
 2005
 38 8-9 p. 1023-1029
7 p.
 article
17 Editorial board 2005
 38 8-9 p. CO2-
1 p.
 article
18 Effect of light on colour stability of sliced smoked rainbow trout Oncorhynchus mykiss fed astaxanthin Choubert, G.
 2005
 38 8-9 p. 949-952
4 p.
 article
19 Effect of Maillard reaction conditions on browning and antiradical activity of sugar–tuna stomach hydrolysate model system Sumaya-Martinez, M.T.
 2005
 38 8-9 p. 1045-1050
6 p.
 article
20 Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating Tsai, P.J.
 2005
 38 8-9 p. 1059-1065
7 p.
 article
21 Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil Ranalli, A.
 2005
 38 8-9 p. 873-878
6 p.
 article
22 Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica) Baldermann, S.
 2005
 38 8-9 p. 833-836
4 p.
 article
23 Euterpe oleracea juice as a functional pigment for yogurt Coïsson, J.D.
 2005
 38 8-9 p. 893-897
5 p.
 article
24 Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein Raymundo, A.
 2005
 38 8-9 p. 961-965
5 p.
 article
25 Fluorescent pigments: New perspectives in betalain research and applications Gandía-Herrero, F.
 2005
 38 8-9 p. 879-884
6 p.
 article
26 Hepatic uptake of grape anthocyanins and the role of bilitranslocase Passamonti, S.
 2005
 38 8-9 p. 953-960
8 p.
 article
27 HPLC analysis of the pigments produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot Galaup, P.
 2005
 38 8-9 p. 855-860
6 p.
 article
28 Impact of various factors on the composition and stability of black currant anthocyanins Rubinskiene, M.
 2005
 38 8-9 p. 867-871
5 p.
 article
29 Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations Barbosa, M.I.M.J.
 2005
 38 8-9 p. 989-994
6 p.
 article
30 Lycopene from tomato products added minced meat: Effect on storage quality and colour Østerlie, M.
 2005
 38 8-9 p. 925-929
5 p.
 article
31 Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC Gama, J.J.T.
 2005
 38 8-9 p. 899-903
5 p.
 article
32 Optimization of the antioxidant capacity of a mixture of carotenoids and α-tocopherol in the development of a nutritional supplement Castro, I.A.
 2005
 38 8-9 p. 861-866
6 p.
 article
33 Phenolic colorants obtained by enzymatic synthesis using a fungal laccase in a hydro-organic biphasic system Mustafa, R.
 2005
 38 8-9 p. 995-1000
6 p.
 article
34 Postprandial evolution of the carotenoid content in the triacylglycerol-rich lipoprotein fraction after a single ingestion of virgin olive oil in humans Pérez-Gálvez, A.
 2005
 38 8-9 p. 1097-1102
6 p.
 article
35 Renal excretion of antioxidative constituents from red beet in humans Netzel, M.
 2005
 38 8-9 p. 1051-1058
8 p.
 article
36 Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils Hornero-Méndez, D.
 2005
 38 8-9 p. 1067-1072
6 p.
 article
37 Saskatoon berries (Amelanchier alnifolia Nutt.) scavenge free radicals and inhibit intracellular oxidation Hu, C.
 2005
 38 8-9 p. 1079-1085
7 p.
 article
38 Separation and determination of the physico-chemical characteristics of curcumin, demethoxycurcumin and bisdemethoxycurcumin Péret-Almeida, L.
 2005
 38 8-9 p. 1039-1044
6 p.
 article
39 Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses Dufossé, L.
 2005
 38 8-9 p. 919-924
6 p.
 article
40 Survey of usage and estimated intakes of annatto extracts Tennant, D.R.
 2005
 38 8-9 p. 911-917
7 p.
 article
41 The effect of 3-O-β-glucosylation on structural transformations of anthocyanidins Borkowski, T.
 2005
 38 8-9 p. 1031-1037
7 p.
 article
42 The excretion and biological antioxidant activity of elderberry antioxidants in healthy humans Netzel, M.
 2005
 38 8-9 p. 905-910
6 p.
 article
43 The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase Dufossé, L.
 2005
 38 8-9 p. 967-973
7 p.
 article
44 Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential Mayer-Miebach, E.
 2005
 38 8-9 p. 1103-1108
6 p.
 article
45 Third International Congress on Pigments in Food Dufossé, Laurent
 2005
 38 8-9 p. 831-832
2 p.
 article
                             45 results found
 
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