相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Extraction methods and food uses of a natural red colorant from dye sorghum
Folachode U. G. Akogou et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum
F. U. G. Akogou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
A preliminary study on the quality and safety of street-vended warankasi (a Nigerian soft white cheese) from Ibadan, Oyo state, Nigeria
Samuel Ayofemi Olalekan Adeyeye
BRITISH FOOD JOURNAL (2017)
Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins
Andre Sousa et al.
FOOD CHEMISTRY (2016)
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
Natalia Martins et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Novel probiotics and prebiotics: road to the market
Himanshu Kumar et al.
CURRENT OPINION IN BIOTECHNOLOGY (2015)
Dietary Exposure Estimates for the Food Preservatives Benzoic Acid and Sorbic Acid in the Total Diet in Taiwan
Min-Pei Ling et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Phytoalexins: Current Progress and Future Prospects
Philippe Jeandet
MOLECULES (2015)
Drinking Water from Dug Wells in Rural Ghana - Salmonella Contamination, Environmental Factors, and Genotypes
Denise Myriam Dekker et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2015)
Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products
Yogesh Kumar et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Amounts of Artificial Food Colors in Commonly Consumed Beverages and Potential Behavioral Implications for Consumption in Children
Laura J. Stevens et al.
CLINICAL PEDIATRICS (2014)
Mutagenesis Breeding for Increased 3-Deoxyanthocyanidin Accumulation in Leaves of Sorghum bicolor (L.) Moench: A Source of Natural Food Pigment
Carloalberto Petti et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Analysis on Blast Fungus-Responsive Characters of a Flavonoid Phytoalexin Sakuranetin; Accumulation in Infected Rice Leaves, Antifungal Activity and Detoxification by Fungus
Morifumi Hasegawa et al.
MOLECULES (2014)
Effectiveness of Phenolic Compounds against Citrus Green Mould
Simona M. Sanzani et al.
MOLECULES (2014)
Red Card for Pathogens: Phytoalexins in Sorghum and Maize
Alana Poloni et al.
MOLECULES (2014)
High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial
Maria Boto-Ordonez et al.
FOOD & FUNCTION (2014)
Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications
M. C. Cruz-Romero et al.
FOOD CONTROL (2013)
New insights into the complex mixture of latex cysteine peptidases in Calotropis procera
M. V. Ramos et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems
Dejan Stojkovic et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Effect of pasteurization process and storage on color and shelf-life of pomegranate juices
Salud Vegara et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Optimisation of the Cooking Process of Sheanut Kernels (Vitellaria paradoxa Gaertn.) Using the Doehlert Experimental Design
Divine Nde Bup et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth
Maria Hidalgo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Alternatives to Those Artificial FD&C Food Colorants
Ronald E. Wrolstad et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)
Exploring Applications of Procerain B, a Novel Protease from Calotropis procera, and Characterization by N-Terminal Sequencing as well as Peptide Mass Fingerprinting
Abhay Narayan Singh et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2011)
Effect of polyphenolic ingredients on physical characteristics of cheese
Jaejoon Han et al.
FOOD RESEARCH INTERNATIONAL (2011)
Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum
A. P. Polycarpe Kayode et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Antioxidant and antimicrobial activities of crude sorghum extract
Hyun Young Kil et al.
FOOD CHEMISTRY (2009)
Sorghum 3-Deoxyanthocyanins Possess Strong Phase II Enzyme Inducer Activity and Cancer Cell Growth Inhibition Properties
Liyi Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
In Vitro Antimicrobial and Antioxidant Activity of Commercial Rosemary Extract Formulations
Anja Klancnik et al.
JOURNAL OF FOOD PROTECTION (2009)
Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo
Yaovi Ameyapoh et al.
BIORESOURCE TECHNOLOGY (2008)
Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial
Donna McCann et al.
LANCET (2007)
The characterization and application of Calotropis procera, a coagulant in Nigerian Wara cheese
Dele Raheem et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
Quantitative analysis of anticancer 3-deoxyanthocyanidins in infected sorghum seedlings
Chun-Hat Shih et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Sensory aspects of consumer choices for meat and meat products
AVA Resurreccion
MEAT SCIENCE (2004)
Preconceptions of taste based on color
C Koch et al.
JOURNAL OF PSYCHOLOGY (2003)
Extraction methods and bioautography for evaluation of medicinal plant antimicrobial activity
A Nostro et al.
LETTERS IN APPLIED MICROBIOLOGY (2000)
分享论文
