| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anthraquinones, the Dr Jekyll and Mr Hyde of the food pigment family
|
Dufossé, Laurent
|
|
2014
|
65 |
PB |
p. 132-136
5 p.
|
artikel
|
| 2 |
Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry
|
Sutthiwong, Nuthathai
|
|
2014
|
65 |
PB |
p. 184-192
9 p.
|
artikel
|
| 3 |
Bacteria belonging to the extremely versatile genus Arthrobacter as novel source of natural pigments with extended hue range
|
Sutthiwong, Nuthathai
|
|
2014
|
65 |
PB |
p. 156-162
7 p.
|
artikel
|
| 4 |
Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers
|
Daood, Hussein G.
|
|
2014
|
65 |
PB |
p. 231-237
7 p.
|
artikel
|
| 5 |
Carotenoid composition of three bloom-forming algae species
|
Deli, J.
|
|
2014
|
65 |
PB |
p. 215-223
9 p.
|
artikel
|
| 6 |
Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting
|
Pumilia, Gloria
|
|
2014
|
65 |
PB |
p. 193-198
6 p.
|
artikel
|
| 7 |
Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties
|
Delgado-Pelayo, Raúl
|
|
2014
|
65 |
PB |
p. 272-281
10 p.
|
artikel
|
| 8 |
Conference Calendar
|
|
|
2014
|
65 |
PB |
p. I-
1 p.
|
artikel
|
| 9 |
Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation
|
Aparicio-Ruiz, Ramón
|
|
2014
|
65 |
PB |
p. 199-206
8 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2014
|
65 |
PB |
p. i-
1 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2014
|
65 |
PB |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage
|
Figueirêdo, Bruno Chacon
|
|
2014
|
65 |
PB |
p. 137-143
7 p.
|
artikel
|
| 13 |
Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels
|
Murador, Daniella Carisa
|
|
2014
|
65 |
PB |
p. 177-183
7 p.
|
artikel
|
| 14 |
Enhancement of zeaxanthin in two-steps by environmental stress induction in rocket and spinach
|
Esteban, Raquel
|
|
2014
|
65 |
PB |
p. 207-214
8 p.
|
artikel
|
| 15 |
Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage
|
Giuffrida, Daniele
|
|
2014
|
65 |
PB |
p. 163-170
8 p.
|
artikel
|
| 16 |
Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
|
Xavier, Ana Augusta Odorissi
|
|
2014
|
65 |
PB |
p. 171-176
6 p.
|
artikel
|
| 17 |
Hazelnut skin powder: A new brown colored functional ingredient
|
Özdemir, Kübra S.
|
|
2014
|
65 |
PB |
p. 291-297
7 p.
|
artikel
|
| 18 |
Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants
|
Mesnier, Xavier
|
|
2014
|
65 |
PB |
p. 149-155
7 p.
|
artikel
|
| 19 |
HPLC–DAD–ESI/MS n characterization of environmentally friendly polyphenolic extract from Raphanus sativus L. var. “Cherry Belle” skin and stability of its red components
|
Papetti, Adele
|
|
2014
|
65 |
PB |
p. 238-246
9 p.
|
artikel
|
| 20 |
Non-fluorescent chlorophyll catabolites in quince fruits
|
Ríos, José Julián
|
|
2014
|
65 |
PB |
p. 255-262
8 p.
|
artikel
|
| 21 |
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)
|
Bordiga, Matteo
|
|
2014
|
65 |
PB |
p. 282-290
9 p.
|
artikel
|
| 22 |
Pigment changes during processing of green table olive specialities treated with alkali and without fermentation
|
Gandul-Rojas, Beatriz
|
|
2014
|
65 |
PB |
p. 224-230
7 p.
|
artikel
|
| 23 |
Production of carotenoids from microalgae cultivated using agroindustrial wastes
|
Rodrigues, Daniele B.
|
|
2014
|
65 |
PB |
p. 144-148
5 p.
|
artikel
|
| 24 |
Special Issue “ADVANCES IN PIGMENTS IN FOODS: CHEMISTRY, TECHNOLOGY AND HEALTH”, following Pigments in food Congress, 2013 Edition (Novara, Italy)
|
Arlorio, Marco
|
|
2014
|
65 |
PB |
p. 131-
1 p.
|
artikel
|
| 25 |
Stability in candy products of neocandenatone, a non-genotoxic purple pigment from Dalbergia congestiflora heartwood
|
Gutiérrez-Zúñiga, Cinthya G.
|
|
2014
|
65 |
PB |
p. 263-271
9 p.
|
artikel
|
| 26 |
Thylakoid peroxidase activity responsible for oxidized chlorophyll accumulation during ripening of olive fruits (Olea europaea L.)
|
Vergara-Domínguez, Honorio
|
|
2014
|
65 |
PB |
p. 247-254
8 p.
|
artikel
|
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