These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
187 related articles for article (PubMed ID: 36503345)
21. Impact of ultrasonication applications on color profile of foods. Kutlu N; Pandiselvam R; Kamiloglu A; Saka I; Sruthi NU; Kothakota A; Socol CT; Maerescu CM Ultrason Sonochem; 2022 Sep; 89():106109. PubMed ID: 35939925 [TBL] [Abstract][Full Text] [Related]
22. Ascomycota as a source of natural colorants. de Oliveira LA; Segundo WOPF; de Souza ÉS; Peres EG; Koolen HHF; de Souza JVB Braz J Microbiol; 2022 Sep; 53(3):1199-1220. PubMed ID: 35616785 [TBL] [Abstract][Full Text] [Related]
24. Amaranth as a natural food colorant source: Survey of germplasm and optimization of extraction methods for betalain pigments. Howard JE; Villamil MB; Riggins CW Front Plant Sci; 2022; 13():932440. PubMed ID: 36212332 [TBL] [Abstract][Full Text] [Related]
25. Controlled co-precipitation of biocompatible colorant-loaded nanoparticles by microfluidics for natural color drinks. Kong L; Chen R; Wang X; Zhao CX; Chen Q; Hai M; Chen D; Yang Z; Weitz DA Lab Chip; 2019 Jun; 19(12):2089-2095. PubMed ID: 31111136 [TBL] [Abstract][Full Text] [Related]
26. Insight into the Progress on Natural Dyes: Sources, Structural Features, Health Effects, Challenges, and Potential. Li N; Wang Q; Zhou J; Li S; Liu J; Chen H Molecules; 2022 May; 27(10):. PubMed ID: 35630767 [TBL] [Abstract][Full Text] [Related]
27. Perspective on the Ongoing Replacement of Artificial and Animal-Based Dyes with Alternative Natural Pigments in Foods and Beverages. Schweiggert RM J Agric Food Chem; 2018 Mar; 66(12):3074-3081. PubMed ID: 29553257 [TBL] [Abstract][Full Text] [Related]
28. Microalgae-Derived Pigments for the Food Industry. Sun H; Wang Y; He Y; Liu B; Mou H; Chen F; Yang S Mar Drugs; 2023 Jan; 21(2):. PubMed ID: 36827122 [TBL] [Abstract][Full Text] [Related]
29. Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants. Perez MB; Da Peña Hamparsomian MJ; Gonzalez RE; Denoya GI; Dominguez DLE; Barboza K; Iorizzo M; Simon PW; Vaudagna SR; Cavagnaro PF Food Chem; 2022 Sep; 387():132893. PubMed ID: 35397275 [TBL] [Abstract][Full Text] [Related]
30. Alternatives to those artificial FD&C food colorants. Wrolstad RE; Culver CA Annu Rev Food Sci Technol; 2012; 3():59-77. PubMed ID: 22385164 [TBL] [Abstract][Full Text] [Related]
37. Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. Rocha F; de Paula Rezende J; Maciel Dos Santos Dias M; Rodrigues Arruda Pinto V; César Stringheta P; Clarissa Dos Santos Pires A; Cristina Teixeira Ribeiro Vidigal M Food Res Int; 2023 Jan; 163():112277. PubMed ID: 36596187 [TBL] [Abstract][Full Text] [Related]
39. Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review. Castro TA; Leite BS; Assunção LS; de Jesus Freitas T; Colauto NB; Linde GA; Otero DM; Machado BAS; Ferreira Ribeiro CD Molecules; 2021 Nov; 26(23):. PubMed ID: 34885711 [TBL] [Abstract][Full Text] [Related]